Quat is the sanitizer used in the facility.
HACCP: Discussed proper and frequent cleaning of the storage areas.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's were observed not washing their hands prior to providing or making drinks for the customers.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the true cooler is soiled. The seals of the true coolers are soiled.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The black cup Starbucks cup holders near the frappuccino machine is soiled. The interior of the dry storage shelving is dusty.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink was soiled. The hand wash sink had coffee grounds and other liquid items in it.
Clean the hand wash sink routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Scouring pads and bottle brush are being stored on the hand wash sink.
Corrected
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1/24/2012 | Routine | 89 |
HACCP: Discussed proper and frequent hand washing. Provided HACCP bulletin.
Quats is the sanitizer used in the facility.
- Critical: Hands washed, good hygienic practices (observed).
Employee was handling money and preparing drinks without properly washing hands.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the prep cooler is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The interior of the dry storage shelving units are soiled.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink was soiled.
Clean and sanitize the hand wash sink, ensure that no drinks are poured into it.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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12/6/2011 | Routine | 90 |
Quats is the sanitizer used in the facility.
HACCP: Discussed proper and frequent hand washing.
The pest control operator for the facility is American Pest Control.
Foods are brought to the facility as needed from Williams Hall.
- Food contact surfaces of equipment and utensils clean
The seals and shelving of the True cooler are soiled.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted deposits and other accumulated soil.
- Non-food contact surfaces clean
The dry storage shelving with prepackaged goods are dusty.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- No Certified Manager Present
The original certificate of certified personnel was not present at the time of inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/6/2011 | Routine | 97 |
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