Hands being washed. Gloves in use.
No violation noted during this evaluation. | 01/05/2016 | Risk Factor | |
Recheck of dishwasher. Temperature label run through unit changed color. Appears to be operating properly at this time.
No violation noted during this evaluation. | 05/27/2015 | Follow-up | |
Observed cooling in ice bath & in walk-in, thawing under running water, glove use & good handwashing practices.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: lids, containers, plates, etc.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, pans, lids, containers, etc. Temperature labels run through dishwasher did not change color.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Have unit serviced. Implement manual wash/rinse/sanitize procedures.
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05/20/2015 | Routine | |
| No violation noted during this evaluation. | 12/04/2014 | Routine | |
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the prep station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Cutting board was discarded and a new one placed on the prep line
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08/27/2014 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food containers on the shelf near the make line.
Correction: Clean and sanitize these surfaces for food contact.
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02/11/2014 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the utensils, and food containers are not corrosion resistant, nonabsorbent, and/or smooth. ( insert for pans that were broken or melted, and some handles on scoops and utensil were melted, items were discarded while in the facility)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the inside of the refrigeratoed drawers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: handsink at prep line still not function properly having hot water reach 100 degrees. Parts were replaced and additional parts have been ordered. Parts will be replaced may 3, 2013.
Correction: Repair water flow to allow water to reach 100 degree at the hand sink at all times.
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05/01/2013 | Follow-up | |
PIC will call when the remaining items have been corrected and is ready for re-inspection.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation and other tasks without changing.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the handles of utensils are cracked, melted and some of the contatiners are cracked,chipped adn no longer smooth and easy to clean.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pan and lids with baked on build up on the outside and the inside of the reach in units around drawer openings has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at near the prep line and the 3-vat sink was measured at a temperature less than 100°F.
A part is on order to repair on of the in-line water heaters the facility uses.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/27/2013 | Routine | |
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