Wooden bake table is not sealed for organics. Do not wash food contact equipment in the food prep sink.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Did not wash hands after touching customer and before putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Wash hands before putting on new gloves.
- Thawing (corrected on site)
Observation: Improper methods used to thaw POULTRY/POULTRY PROD. Chicken not submerged.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced meats, cream cheese, chicken on salad, egg patty cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Out of temp products were discarded during inspection. Be sure and cool PHFs to 41F and below before loading in service areas.
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10/29/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bread stored in contact with a woven basket. Customer ordering ticket passed to sandwich production cutting board and food handler.
Correction: Protect food from miscellaneous sources of contamination. Place butcher paper, food film etc in the bottom of basket before loading bread. Have employee take order and pass to food handler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken patty and egg white patty cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean utensils were found stored in a soiled location.
Correction: Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at service area was measured at a temperature less than 100°F.
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. Begin correction immediately.
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10/15/2014 | Routine | |
Time control for Retail foods to begin on 10-18-13. (grag & go)
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer was observed in a state of disrepair and damaged. Door seal iced up.
Correction: Repair the door seal at walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door seal, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. 30 days to correct.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice wand stored unprotected in WIF.
Correction: Store ice wand in a clean location so as to be ready to have food contact.Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Store Ice Wand covered (food film) or in a clean and covered container. Remove and wash-rinse and sanitize.
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10/17/2013 | Routine | |
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