- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: OVEN & STOVE CLEANER STORED NEXT TO BOWLS AND LIDS. PLEASE SEPARATE CHEMICALS FROM FOOD CONTACT ITEMS.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER WAS AT 0 READING. WHEN SANITIZER BUCKET WAS FILLED SOMEONE PUSHED THE WRONG BUTTON. IT WAS CORRECTED.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR NOT LABELED.
Location: Kitchen
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVE FOOD CONTAINERS STORED UPWARD AND TOP CONTAINERS CONTAMINATED. PLEASE STORE CLEAN CONTAINERS UPSIDE DOWN.
Location: Kitchen
|
07/30/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: OVEN & STOVE CLEANER STORED NEXT TO BOWLS AND LIDS. PLEASE SEPARATE CHEMICALS FROM FOOD CONTACT ITEMS.
Location: Kitchen
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER WAS AT 0 READING. WHEN SANITIZER BUCKET WAS FILLED SOMEONE PUSHED THE WRONG BUTTON. IT WAS CORRECTED.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES NOT WEARING HAIR RESTRAINTS
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR NOT LABELED.
Location: Kitchen
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVE FOOD CONTAINERS STORED UPWARD AND TOP CONTAINERS CONTAMINATED. PLEASE STORE CLEAN CONTAINERS UPSIDE DOWN.
Location: Kitchen
|
07/23/2014 | Routine |
| No violation noted during this evaluation. | 07/23/2014 | Illness Complaint |
| No violation noted during this evaluation. | 12/17/2013 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Water and vinegar mixture was being used as a sanitizing solution. In order to use vinegar as a sanitizing solution the following criteria must be met:1) Prove that the solution is capable of yielding a reduction of representative disease microorganisms of at least 99.999%2) Provide a testing means to ensure that the solution is mixed to the proper concentration to achieve sanitation. Until approval is given do not use the vinegar solution. Instead use quat sanitizer on all food contact surfaces.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw ground turkey stored above raw pork chops in the walk in cooler. Store raw poultry below all other raw meats.
Location: Walk-in cooler
- Toxic storage (Non-Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: Bottles of Armorall and window cleaner stored next to single service containers and tomatoes on the same shelf. Store all chemicals away from food and food contact items to prevent contamination.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored on the prep tables.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of the ice machine. Store ice scoop in a washable container.
Location: Utility room
Equipment: Ice machine
|
08/30/2013 | Recheck |
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Water and vinegar mixture was being used as a sanitizing solution. In order to use vinegar as a sanitizing solution the following criteria must be met:1) Prove that the solution is capable of yielding a reduction of representative disease microorganisms of at least 99.999%2) Provide a testing means to ensure that the solution is mixed to the proper concentration to achieve sanitation. Until approval is given do not use the vinegar solution. Instead use quat sanitizer on all food contact surfaces.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw ground turkey stored above raw pork chops in the walk in cooler. Store raw poultry below all other raw meats.
Location: Walk-in cooler
- Toxic storage (Non-Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: Bottles of Armorall and window cleaner stored next to single service containers and tomatoes on the same shelf. Store all chemicals away from food and food contact items to prevent contamination.
Location: Dry storage
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored on the prep tables.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of the ice machine. Store ice scoop in a washable container.
Location: Utility room
Equipment: Ice machine
|
08/19/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. FLAT OF EGGS STORED ABOVE CHICKEN IN SHEET PANS.
Location: Walk-in cooler
|
04/16/2013 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk plastic containers of brown sugar, etc were not labeled. Label rubber made container with food product common name
Location: Dry storage
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy seal along the wall near dish machine. Remove moldy seal and recaulk equipment to wall.
Location: Dish machine area
Equipment: Dishmachine
|
10/09/2012 | Routine |
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CURRENTLY USING LARGE CONTAINERS.
Equipment: Walk in cooler
|
05/09/2012 | Recheck |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CURRENTLY USING LARGE CONTAINERS.
Equipment: Walk in cooler
|
05/01/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemicals stored above the three bay sink.
Location: Three bay area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Sweatshirt, cell phone, and keys sitting on shelving above uncovered, raw vegetables.
Location: Dry storage
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Dry storage
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Discussed with Tyler the possibility of using an ice wand to properly cool chili, soups, etc. made in large portions. Currently the large pots are being placed in the walk-in cooler over night. Stirring is very important in cooling large portions to ensure the center is cooling properly. Also, you may want to provide small stainless steel shelving to place the large pots on.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing at room temperature.
Location: Three bay area
|
12/21/2011 | Routine |
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