- Sanitization of food contact surfaces - before use and after cleaning
Observation: Food contact surfaces not sanitized (no sanitizer solution available) before food preparation started. Person In Charge prepared sanitizer solution.
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12/11/2015 | Regular |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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08/30/2013 | Routine |
- Air drying of equipment and utensils
Observed employee drying dishes and glasses that just came out of the chemical santizing dish machine with a clothe towel. Corrected at time of inspection.
- Multiuse food contact surfaces are constructed of safe materials
Observed clothes stored directly on top of food products in refrigeration units. Observed disposable non-food grade bags in contact with food product on the prep line.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed a pan of raw chicken stored above sprouts in two door refrigeration unit and a packaged of raw pork loin back rib stored above vegetables in the walkin cooler. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed uncovered cooked chicked stored directly on other food product in the chest freezer. Corrected at time of inspection. Observed several ingredient containers in the main cookline area that were not labeled as to contents.
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08/21/2013 | Routine |
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