The above observations and the following were discussed with the person in charge:
-Details of the complaint received.
-Repair the leak in the back handsink by the prep sink.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Dishes are being placed in the sanitizer and immediately removed for drying. Advised the PIC to immerse dishes in the chlorine sanitizer for at least 10 seconds before removing.
Correction: Provide chlorine at proper concentration of 50-200 ppm and immerse or expose food contact surfaces to sanitizing solution for a minimum of 10 seconds.
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09/22/2015 | Risk Factor | |
Discussed the following with the PIC:
1) Re-attach the spray nozzle on the 4-compartment sink
2) Will come back for a follow-up to ensure that water pressure has been re-established to all handsinks
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 4-compartment sink is not sealed to the adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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: 1) pair of tongs 2) two ladles 3) several spoons and scoops. PIC took equipment to the warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for ice cream machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. Per conversation with the PIC the ice cream machine is only being cleaned twice per week.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the ice cream machine and clean the machine at least once every 24 hours.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) shelves under the front line service counters 2) plastic containers under the front line service counters 3) gasket on the ice machine door 4) interior of the fry freezer 5) exterior of the mixer 6) interior of the RIC by the ice cream machine 7) interior of the chicken RIC 8) exterior of several stainless steel pans stored by the 4 compartment sink.
Correction: Clean the following surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several plastic food containers that were found stacked while wet after cleaning and chemical sanitation.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Water Pressure (corrected on site)
Observation: Observed the water pressure at the handsinks throughout the facility to be inadequate. PIC contacted a plumber during the inspection to repair the issue.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsinks immediately.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near the back of the kitchen by the WIC is blocked by a trash can. PIC moved trash can to a different location.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet of the 4-compartment sink and the faucet on the mop sink leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front of the kitchen. PIC provided soap during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and walls throughout the facility, to include the interior of the WIF, are 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed several chemical spray bottles that were stored on the 4-compartment sink and on the prep table in the back of the kitchen. PIC moved the spray bottles to the designated chemical storage area.
Correction: The spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/12/2015 | Routine | |
Inspection conducted as a change in ownership for the facility.
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Ice cream machine is cleaned and sanitized daily.
-Recommend placing a splash guard on the side of the rinse sink to prevent contamination of the prep table and equipment stored on this table when sink is in use.
-Repair the stopper in the sanitizer basin of the 3 compartment sink to prevent water from leaking.
-Bleach sanitizer buckets measured at 100 ppm.
-Defrost the reach in freezer by the fryer.
Facility appears to meet the minimum requirements of state and/or local regulations, permit has been issued.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per conversation with the person in charge, all in use utensils such as tongs, spatulas, etc. are being washed, rinsed and sanitized or changed out every night. Discussed proper cleaning and sanitizing procedures with the PIC during the inspection.
Correction: Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Critical: Cooling* (corrected on site)
Observation: The left over chicken breast/nuggets/tenders used to make the chicken salad were not being adequately cooled to prevent the growth of harmful bacteria. Chicken breast and tenders measured at 46'F internally. Chicken was stored in a large plastic container with a lid. PIC discarded the chicken during the inspection.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed cooked chicken to be stored in large plastic containers in the walk in cooler. Internal temperatures of chicken was measured at 46'F. PIC stated the chicken is being placed in the containers and the lid is left open to allow for air flow. Condensation observed in the plastic container and the lid was sealed tightly to the plastic container during the inspection. The PIC discarded the chicken during the inspection and proper cooling procedures were discussed.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. lemon slicer 2. the carrot shredder. PIC had all items cleaned during the inspection.
Correction: Clean the surfaces of equipment at any time when contamination may have occurred.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris 1. the exterior of the milkshake mixer 2. the interior of the reach in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Additional backflow prevention device is required on the faucet at the mop sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair
Observation: The floors throughout the facility are not maintained in good repair. Observed the grout between the floors tiles to be worn in several areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the 3 compartment sink and along the sides of the fryer 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Bleach sanitizer in the 3 compartment sink measured at >200 ppm. The stopper was observed to be leaking under this sink. PIC added water to bring the concentration down to 50 ppm during the inspection.
Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces
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08/28/2014 | Routine | |
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