HAC|CP: If sanitizer is used continually it must remain at sufficient concentration to be effective. If sanitizer does not need to be utilized it is not necessary to be on display.
- Floors properly constructed, clean, drained
Flooring in hard to reach areas and baseboards are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/1/2013 | Routine | 99 |
HACCP: Cooling of cooked foods is vital to reduce bacterial growth. Cooked foods have 2 hours to cool to 70 degrees then 4 hours to cool to 40 degrees.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
No date marking or labeling on the ham, turkey, cottage cheese or chicken salad.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. The maximum life of the product is 7 (seven) days.
-*items marked*
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
1) Rear area behind top door of prep cooler in seam is soiled. 2) Underneath the Cayenne unit is soiled.
3) Timer on shelf above toaster soiled. 4) Bowls on top shelf soiled on exterior. 5)Sides of doors and some handles soiled.
6) Speed rack rungs soiled.
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.
- Floors properly constructed, clean, drained
Flooring under and along side equipment soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/28/2013 | Routine | 89 |
HA|CCP: DO not store liquid egg product above ready to eat foods. Liquid egg is considered a raw food and raw foods must be below ready to eat.
- Non-food contact surfaces clean
Front of stove ledges and handles soiled. Walls on interior of stove on right.
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.
- Lighting provided as required. Fixtures shielded
No light in storage closet.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
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1/8/2013 | Routine | 98 |
HACCP: Hands must not be in contact with ready to eat foods. Provide a barrier such as tongs, deli tissues or gloves.
- Original container, properly labeled, consumer advisory
1) Several cooked and cooled foods in both coolers and refrigerator not labeled with contents or time.
Label all cooling potentially hazardous food with the date and time of preparation.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Whipped butter in individual containers sitting on ice not at proper temperature.
2) Block of deli ham in 2 door cooler not date marked.
3) 2 blocks of sliced cheeses in 2 door cooler not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food is opened and the date by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1- the maximum life is 7 days.
Whipped butter is potentially hazardous. Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*Items labeled - butter put in cooler to chill.
- Food contact surfaces of equipment and utensils clean
1) Plates on lower shelf of stainless cabinet soiled on surfaces.
2) Interior plastic guide of ice machine is soiled with mold.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Sides and fronts of oven soiled.
2) Top shelf over grill soiled.
3) Drip pans soiled with large amount of food debris.
4) Lower shelf of stainless cabinet.
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.
- Floors properly constructed, clean, drained
Floor in kitchen soiled in hard to reach areas soiled.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light in utility/storage closet.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
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10/10/2012 | Routine | 89 |
HACCP: Date marking includes commercially prepared foods such as tuna salad, chicken salad, potato salad, cole slaw and also foods that normally would be cooked but could be readily eaten - ex. hot dogs.
DATE MARKING HACCP WAS PROVIDED.
- Original container, properly labeled, consumer advisory
NO labeling on cooked and cooled soup.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Non-food contact surfaces clean
1) Fronts of ovens and edge/ledge areas where food particles have collected.
2) Front underside of exhaust hood soiled with grease.
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.
- Lighting provided as required. Fixtures shielded
The light in the storage closest was broken.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
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6/1/2012 | Routine | 97 |
HACCP: When using QUATS sanitizer ensure the manufacturers directions fro SANITIZING are followed closely.. A specific parts per million or PPM will be specified on the label.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Turkey and ham lunchmeat in cooler were date marked but past their seven -7- expiration.
2) Commercially made chicken salad (open) in prep cooler not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
*deli turkey will be taken home ham out of date by 2 days will either be taken home or cooked immediately to salvage.
- Non-food contact surfaces clean
Front door of oven closest to deep fryer soiled.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles and interior area of exhaust hood over open flame side of stove is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light in storage closet.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
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1/18/2012 | Routine | 92 |
I HACCP: Sufficient lighting must be provided in all handling and storage areas to allow for effective cleaning and safe food handling.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Trash can in Men's room had no cover.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
2) Soft matting being used under inverted glassware by the Coke machine and inverted to go cups under the coffee area.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Area between fryer and stove has beginning grease build up.
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.
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8/2/2011 | Routine | 94 |
HACCP: Ensure a sufficient level of sanitizer is available to effectively sanitize dishware without the concentration being so high that the chemical becomes toxic.
- Original container, properly labeled, consumer advisory
Powdered sugar and regular sugar were not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
*containers were labeled*
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cut tomatoes and cubed ham on ice by grill were not at proper temperature (47 and 50 respectively).
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
*items were disposed of and replaced*
Deli ham and turkey and cheeses were not properly date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Hot food at proper temperatures
Cooked hash browns in oven were not at proper temperature - 110 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
*hash browns were reheated immediately on the grill*
- Non-food contact surfaces clean
Side of the deep fryer and the side of the Kelvinator freezer soiled with grease.
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.
- Single service items properly stored, handled, dispensed
1) Single serve to go articles stored improperly.
2) Box of to go lids stored directly on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
*articles flipped over to expose non food contact surface and lids elevated.
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3/11/2011 | Routine | 92 |
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