- PROTECTION FROM CONTAMINATION: Observed a flat of raw eggs were stored on top of a container with salami on the top of the reach-in unit. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent crosscontamination.
- PIC was asked to relocate these food items.
- PROTECTION FROM CONTAMINATION: Observed a cans of pumpkin and pizza sauce were dented on the seams. Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Relocate this canned good to a separate designated area.
- *4.4 Observed the wiping cloth bucket contained 300 ppm of QAC. Wiping cloth buckets shall contain 200 ppm of QAC in order to effectively sanitize.
- *4.4/4.6 Observed the dish machine was not properly sanitizing during the final rinse cycle. Repair the dish machine to assure
- 180°F final rinse temperature is achieved and 160°F at the plate surface, in order to effectively sanitize. Manually sanitize until repairs are completed.
- R/4.4/4.5/6.4 Replace or clean the following areas: - interior of the salad bar cabinet is damaged
- R/- dusty ceiling surrounding the ceiling vents as needed throughout
- R/- the bottom of the Vulcan oven units are soiled
- R/- soiled wall/drain board juncture and wall in the dish area
- R/- hood unit is soiled/dusty
- - floor/wall junctures under the preparation sink area
- - cabinet under the flat top is soiled
- - soiled door seal on the True Freezer unit. Equipment shall be in good repair and shall be clean.
- R/6.2 Provide hand washing signs throughout, to inform employees where to wash their hands.
- R/6.2 Repair non-functioning light fixtures as needed, in the rear preparation area, and under the front hood. This operation as minimized the number of light bulbs in the fixtures to conserved energy. The rear preparation area above the preparation sink and under the hood units is lacking lighting. Replace the fixtures in these areas.
- 3.2 Observed a container of buns, and bacon bits were stored uncovered. Keep foods covered to prevent contamination.
- 3.2 Observed the muffins were not stored under a food shield. Protect the muffins from consumer contamination.
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10/17/2011 | Critical Control Point 1 | R=Repeat PIC was Doug
CHEMICAL: Observed glass cleaner was stored in spray bottle labeled water only. Toxic chemicals shall be properly labeled to avoid confusion and misuse. PIC was educated on this requirement.
Discussed with PIC, when thawing fish under running and draining water. Food items shall be maintained at 41°F and below.
DATE MARKING: Observed a variety of food items were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was educated on this requirement.
TEMPERATURE MEASURING DEVICE: Observed one of four temperature measuring devices was reading 43°F in an ice bath. Temperature measuring devices shall be accurate within +/- 2°F to monitor potentially hazardous foods. This device was calibrated today.
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- PROTECTION FROM CONTAMINATION: Observed raw ground meat above cooked chicken on the rolling rack in the walk-in cooler, and raw beef was stored above bagels in the rear upright True unit. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination. PIC was asked to relocate these food items.
- PROTECTION FROM CONTAMINATION: Observed a can of roasted red peppers was dented on the seams. Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Relocate this canned good to a separate designated area.
- *4.4 Observed the wiping cloth buckets throughout contained 0 ppm of chlorine bleach and soap. Wiping cloth buckets shall contain 50-200 ppm in order to effectively sanitize. Do not mix soap and bleach together.
- C/*4.5/4.6 Observed a thermometer and the case was soiled. Temperature measuring devices shall be cleaned prior to use and prior to storage.
- R/*4.5/4.6 Observed a soiled spoon in the utensil drawer. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/4.4/4.5/6.4 Replace or clean the following areas: - exterior of the salad bar cabinets are dusty
- - damaged door seal on the True unit
- - soiled Pepsi unit door seal and frame
- - dusty ceiling surrounding the ceiling vents and walls as needed throughout
- - the bottom of the Vulcan oven units are soiled
- - soiled wall/drain board juncture and wall in the dish area
- - plastic damaged door seal on the Champion dish machine
- - hood unit is soiled
- - top vent area on the McCall unit is dusty
- - wall surface by the oven and hood unit
- Equipment shall be in good repair and shall be clean.
- R/6.2 Provide hand washing sign at the hand sink in the front preparation area, to inform employees where to wash their hands.
- 6.2 Repair non-functioning light fixtures as needed, in the rear preparation area.
- 4.8 Store the oven racks six inches off the floor to facilitate cleaning and to prevent contamination.
- Notes: Operation added new sneeze guards in the salad bar area, and Manitowoc ice machine model number B570 with NSF label.
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4/5/2011 | Critical Control Point 1 | R=Repeat PIC was Doug
*R/HOLDING/4.4: Foods were holding at improper temperatures. See temperature log below. Potentially hazardous foods shall be held at 41°F and below or 135°F and above to limit the growth of organisms. Repair the hot box to assure food temperature above 135°F are maintained.
CHEMICAL: Observed glass cleaner was stored with lemon press in the pizza area. Toxic chemicals shall be properly stored separate from food and equipment to prevent contamination. PIC was educated on this requirement.
**/COOLING: Observed cream of chicken from the previous day contained a temperature of 42-43°F after approximately 18 hours of cooling. Foods shall be rapidly cooled from 135°F-70°F within two hours and from 135°F-
41°F within a total of six hours to limit the growth of organisms. This foods was rapidly reheated to 165°F and above.
Discussed using shallow portions to facilitate with the cooling process.
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- R/*4.5/4.6 Observed a soiled knife in the knife box, and a soiled plate on the equipment rack. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *4.5/4.6 Dish machine booster heater was not working during this inspection. During the final rinse the dish machine shall reach
- 160°F at the plate surface and 180°F during the final rinse cycle. Repair man for the dish machine was scheduled for today.
- Manually sanitize dishes until repairs are complete.
- R/4.4/4.5/6.4 Replace or clean the following areas: damaged door seal on the True and soiled Pepsi unit door seal both in the rear
- Preparation area, dusty ceiling surrounding the ceiling vents, the bottom of the Vulcan oven units are soiled, soiled wall/drain board juncture in the dish area, and plastic damaged door seal on the Champion dish machine. Equipment shall be in good repair and shall be clean.
- R/3.2 Relocate the cookies, and scones, under the food shield to prevent consumer contamination.
- R/3.2 Stored the ice machine scoop in the provided holder, with the handle not touching the food.
- 6.2 Provide hand washing signs at the hand sinks throughout to inform employees where to wash their hands.
- 4.8 Thoroghly air dry equipment prior to storage.
- 4.8 Store the coffee filters in a covered container to prevent contamiantion of the food contact surface.
- Notes: Operation added new sneeze guards at the grille station and entre station also new counter top surfaces were added in the entre station, salad bar and pizza areas. A new salad bar food shield will be added in the near future.
- PROTECTION FROM CONTAMINATION: Observed raw and ready-to-eat foods stored in the same container, and raw foods were stored above ready-to-eat foods in the walk-in cooler, top of the reach-in unit, and the upright unit. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination. PIC was asked to relocate these food items.
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10/20/2010 | Standard2 | R=Repeat PIC was Doug
Reportedly, foods were properly reheated on the stove top to 165°F within two hours to limit the growth of organisms.
Discussed with PIC eating and drinking in the kitchen area.
R/HOLDING: Foods were holding at improper temperatures. See temperature log below. Potentially hazardous foods shall be held at 41°F and below and/or 135°F and above to limit the growth of organisms. Discussed using time in lieu of temperature with PIC.
CHEMICAL: Observed blue chemical was labeled water only. Properly label toxic chemical to avoid confusion and misuse. PIC was educated on this requirement.
THAWING: Observed fish was thawing in pooling water. Foods shall be thawed under refrigeration, as part of the cooking process, or under running and draining water. Discussed with PIC.
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