The above observations were discussed with the person in charge.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sliced cheese stored by the grill was observed to be cold holding at improper temperatures. Sliced cheese measured at 47'F internally. The cheese was stored in a plastic container on ice. Advised PIC to place the cheese in a stainless steel container and add water to the ice surrounding the container. PIC discarded the sliced cheese during the inspection.
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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of equipment 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for the quaternary ammonium sanitizing solution. Observed employees placing food storage containers in sanitizer and immediately removing and placing it on the drainboard for drying. Discussed proper immersion time with the PIC and he had the employee place the containers back in the sanitizer for at least 30 seconds.
Correction: Provide quaternary ammonium sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for at least 30 seconds.
- Physical Facilities in Good Repair
Observation: The grout between the floor tiles and the window ledge over the 3 compartment sink are not maintained in good repair. Observed the grout between the floor tiles to be worn and the window ledge has become warped.
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 in the walk in freezer and the floor drains 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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06/30/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Clean the floor drain under the carbonated beverage dispenser.
-All in use utensils are being washed, rinsed and sanitized at least once every 3 hours.
-Flies observed throughout the facility. Pest control operators have been working with the facility, invoices observed. Recommend cleaning around the dumpster areas and repairing the air curtains on the front doors to help control pest entry.
The quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
The Person in Charge was very knowledgeable and cooperative throughout the inspection, thanks!
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the diced tomatoes (57'F) on ice in the prep area 2. the shredded cheese (yellow 45'F and white 46'F) in the cold holding station. PIC discarded the diced tomatoes and placed the shredded cheese in ice. Recommended keeping these foods stored in ice or using time as a public health control.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for the soft serve 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 person in charge, the ice cream machine is being cleaned and sanitized twice a week.
Correction: Ensure the ice cream machine is being cleaned and sanitized at least once every 24 hours.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic containers and stainless steel containers 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hot water nozzle on the handsink faucet in the front of the kitchen is in poor repair. The nozzle falls off when trying to turn the hot water on. Hot water can turn on but the nozzle will fall off.
Correction: Repair and maintain all plumbing components and fixtures.
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08/06/2014 | Routine | |
Discussed with the person in charge:
1. a back flow preventer is needed on the sprayer hose - sample given
2. light shields
3. the facility is very clean and well maintained
Big 5 food borne illness and allergen hand outs given
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer (corrected), lemon slicer (corrected), and batter machine. Small items were taken to the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the can opener that was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Can opener was taken to the 3-compartment sink.
Correction: Clean the surface of equipment 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed that a chemical that appeared to be degreaser stored in a spray bottle labeled glass cleaner. Bottle was disposed of.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/27/2014 | Risk Factor Assessment | |
Abbreviations: PIC=person in charge
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling ready-to-eat (RTE) food with their bare hands. Employee was handling pickles without gloves.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) ladles and tongs 2) lime slicer 3) onion slicer 4) tomato slicer 5) batter-breader machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: the door handles and gaskets of the RIC's and RIF's, inside the cabinet of the fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel food containers that 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed a leak under the handwashing sink by the 3 compartment sink area, and the faucet at the handwashing sink by the front windows.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/02/2013 | Routine | |
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