| No violation noted during this evaluation. | 03/10/2016 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cooling.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Observed dust and grime built up on the shelves in the walk-in cooler, and clean and reseal around the water well(s) for the ice cream scoops.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the dish washing area is not smooth and easily cleanable. Grout is missing between the tiles at the three compartment sink area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
|
06/25/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, Sausage, Cheese and Cut Tomato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the ice cream section 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.
|
02/06/2015 | Routine | |
Discussed with Person in Charge about different methods of cooling foods and reviewed the proper cooling times and temperatures.
- 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.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The PERSONNEL is eating in areas(Kitchen food prep area) where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
|
09/24/2014 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill in front of fans in the walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
05/29/2014 | Routine | |
The Sprayer at the Three Compartment Sink was removed.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the ice bin door and seal on the inside is cracked, broken, and is not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the door and seals to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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01/28/2014 | Follow-up | |
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice bin door and seal on the inside is cracked, broken, and is not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the door and seals to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the spring sprayer hose and the flood rim level three comparment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Sprayer Hose end shall remain above the sink rim not less than 1 inch at all times. (Hose is being hung above the sink when not in use until correction is completed.)
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01/13/2014 | Routine | |
| No violation noted during this evaluation. | 09/11/2013 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Behind oven
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/25/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor of the double door freezer in the ice cream area is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/19/2012 | Routine | |
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