Please contact the health department prior to installing the 3-compartment sink set-up.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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02/26/2016 | Follow-up | |
Discussed with the person in charge:
1. Training provided on warewashing and sanitizer set-up
2. Please contact the health department before installing the 3-compartment sink that is required. Ensure the 3-compartment sink basin is large enough to fit the largest piece of equipment.
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
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Waffle batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour serve or discard by time. Ensure the waffle batter is added to the board in the kitchen with a proper discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- 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: waffle batter mixing tub, whisk, and waffle fork. Items were placed in the sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the upsplash of the coffee maker and the juice nozzles to be soiled with accumulations of grime and debris.
Correction: Clean the surface of the 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen was observed blocked, preventing access by employees for easy handwashing. PIC removed all items from the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements. Quaternary ammonium sanitizer measured greater than 500ppm. Sanitizer concentration diluted to 400ppm. Training on sanitizer concentration provided.
Correction: Utilize only sanitizing agent that meet the requirements when applying to food contact surfaces.
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01/20/2016 | Routine | |
Discussed with the person in charge:
1. Proper procedures to wash, rinse, and sanitize equipment. Handout provided.
2. PIC will contact maintenance to have the pre-mix system repaired for the sanitizer.
3. Breakfast is served 6am-9am. The milk sitting out at room temperature is discarded at the end of breakfast.
Facility has a limited breakfast menu that includes cereal, pre-packaged danishes, milk, and coffee. PIC was instructed to contact the health department before expanding the breakfast menu.
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
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Per PIC, utensils and equipment are not being properly washed, rinsed, and sanitized. EHS instructed the PIC on the proper procedures to wash, rinse, and sanitize.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in cooler.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen was observed to be blocked by coffee urns sitting in the sink. PIC removed the items out of the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in cooler in the kitchen (measured less than 10 foot candles). PIC stated that the bulb in the reach-in cooler will be replaced.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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01/26/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 01/03/2014 | Routine | |
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