- Empty employee cup stored near and above food preparation surfaces. Ensure employee beverages and personal items are stored in a separate, designated area away from food and food contact surfaces.
- Bowls of vegetables found stacked directly on other vegetables with no layer of protection in between. Ensure items are covered before stacking bowls or containers on top of them.
- Employee medication found stored above food prep line. Ensure medication is stored in a separate, designated area.
- Soiled utensil found sitting in bucket of water. Ensure utensils are stored in a container and switched out every four hours or washed, rinsed, and sanitized every 4 hours.
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01/29/2016 | 86 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (5). Other means of cross contamination, Observed personal can drink stored on top ot exposed processed green peppers. Store personal items away from customer food. Do not allow direct contact with food of unclean and unsanztized surface. Discard food with contact to can.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food stored with raw ready-to-eat food. Observed whole raw eggs in the same container with diced onions.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared. Observed many items with Labeling to indicate date.
- 229.168 (b) working container not labeled.Label containers where a chemical is taken from bulk and placed in a working container. Observed a chemical spray bottle with no common name of the chemical product.
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09/29/2015 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Observed blue sponge stored in kitchen hand washing sink. Ensure this sink is used for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Observed fly land on uncovered cooked chicken that was cooling down. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.168 (a) toxics not labeled. 229.168 (c) (1) toxics stored. Observed an unlabeled toxic spray bottle in kitchen area. Also observed toxic items stored above sodas in lobby area. Ensure all toxic items are labeled with common name and stored below and away food, food areas, equipment, utensils, linens, and single-service articles.
- 229.165 (q)food contact not sanitized. Observed knife stored incorrectly in between cold hold unit lids. Ensure utensils are stored properly when not in use.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed grill hood/vents to need cleaning and to be service. Service tag had a date of 04/07/2015. Ensure grill hood/vents are service routinely.
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04/13/2015 | 82 |
- Observed chicken breast sitting on counter at a temp of 55 degrees F. Kitchen staff voluntarily discarded of chicken breast. Ensure all potentially hazardous food is kept at 41 degrees F or below.
- 229.163 (n) (1) eat.drink.smoke.. 229.163 (n) (2) (A) closed beverage container. 229.166 (i) (1) (B) HWS improper use. Observed employee beverages in wrong containers, employee beverages and cell phone on food line and cleaning sponges in handwash sink. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Cell phones should also be stored away from food prep areas. Handwash sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared item without "use-by" date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.165 (b) (2) (B)single service/use not clean. 229.165 (q)food contact not sanitized. Observed many single use bowls to be stored out of wrapper and dirty. Kitchen staff discarded dirty single use bowls and lids. Also observed knives stored in between cold hold units. Ensure all knives are cleaned/sanitized and stored where they belong when not in use.
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01/05/2015 | 81 |
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