- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under counter reach-in cooler and the sandwich prep line.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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02/08/2016 | Follow-up | |
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food employee during inspection was unable to demonstrate food safety knowledge.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee touch the cash register and handle money then proceed to don new gloves to begin food prep without first washing her hands. Discussed proper handwashing and glove use with the food employee.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter reach-in cooler and the sandwich prep line.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer on the storage rack above the 3-compartment sink. Item was placed in the sink to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front line handsink. Signage was located and placed at the handsink during the inspection.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The quaternary ammonium sanitizer in the 3-compartment sink being applied to equipment measured greater than 400ppm. EHS recommended to dilute the sanitizer with plain water until the repair company can adjust the sanitizer dispenser.
Correction: Utilize only quaternary ammonium that meet the requirements when applying to food contact surfaces
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01/04/2016 | Routine | |
Discussed with the person in charge:
1. sanitizer system requires adjusting
2. attendance at a food safety class - information given
3. facility is very clean and well maintained
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Observed several broken plastic lids in a state of repair and condition preventing effective maintenance and easy cleaning. Manager removed the lids from the equipment shelf.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand wash sink on the front line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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01/06/2015 | Routine | |
Manager certification expired but manager answered with proper responses to employee health and general food safety questions. Overall, facility appears to be clean and well ordered.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep unit, undercounter unit by microwave. The thermometer on the walk-in freezer is not working
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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01/10/2014 | Routine | |
No critical or non-critical hazards noted. Thank you.
Recommend keeping cold holding units closed when not busy ti keep temperatures below 41'F. PIC lowered ambient air temperature of unit.
3-compartment sink - 400 ppm quaternary ammonium
No violation noted during this evaluation. | 12/04/2012 | Routine | |
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