- 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: various food contact surfaces and utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: food containers and utensils were found stacked while wet after cleaning and chemical sanitization.
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.
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12/10/2015 | Routine | |
Observed sanitizer at the proper strength at the 3vat sink, thawing under refrigeration, good date marking and the storage area was neat. Good glove use with ready to eat foods.
No violation noted during this evaluation. | 06/11/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/20/2014 | Routine | |
Kitchen look good- food handler was wearing gloves while handling ready to eat items.
Time as a public health control used on items at the make area- printed tag available for all items on the unit
Thawing under refrigeration.
The filter pad has a chemical inside that is used to filter the deep fryer grease and it is considered to be GRAS. I have a copy of the MSDS in a note to file.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: rack in walk in refrigerator under the condenser unit had some water leaking on a pan of packaged chicken that was thawing.
Correction: Food shall be protected from contamination during storage, preparation and display. (a try was added above the top tray to prevent the leak from dripping onto the pan of chicken)
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04/16/2014 | Routine | |
PIC will call when the shielding for the light has been installed and the containers have been cleaned.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Employees put on gloves.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of containers 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/20/2013 | Routine | |
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