- Critical: Handwashing Facilities Supplied and Accessible (corrected on site)
- Details:
- No paper towel. Provide. Corrected.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Critical: Hot and Cold Holding Temperatures
- Details:
- Potentially Hazardous Food (PHF) in 2D cooler and in reach-in (see listed measurements below) above 41F. Provide 41 F or below for all PHF and dispose PHF out of temperature above 50 F. Observed disposal of these items. Cooked chicken in a plastic container below stove range at 99F, which was made about an hour before the inspection according to employee. Store PHF at 41 F or below immediately. Corrected by placing into cooler. (see also Violation #10 below)
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Critical: Cooking Time and Temperatures
- Details:
- Employee stated the chicken in a container measured at 99 F is awaiting to "cool down" before placing into the cooler in order to avoid becoming "dry"
- Comment:
- chicken is to be used tomorrow. PHF out of required temperature then cooled must be reheated to minimum of 165F before it can be served.
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- No sanitizer, and facility not sanitizing based on interview. Immediately begin sanitizing. Corrected when a bottle of bleach was provided.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Demonstration of Knowledge
- Details:
- Employee does not seem to be familiar with the need to sanitize equipment and food contact surface. Provide more training / review for required duties immediately.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Disposal of Sewage/Wastewater
- Details:
- Water leaking (from ice at beverage reach in outside) to parking lot. Repair so wastewater is contained and dispose to sewage.
- Comment:
- All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
- Rodents, Insects or Animals Inside Facility
- Details:
- Flies in facility. Close driver door and lowered screen to provide complete enclosure immediately.
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Food Protected from Contamination
- Details:
- Water on bottom of right cooler (not switched on) and in 2d cooler. Remove water, repair equipment, and switch on to protect food from contamination.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Warewashing Facilites Maintained
- Details:
- No test strips. Provide.
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Equipment/Utensils Approved and in Good Repair
- Details:
- Door gasket of 1D right cooler and 2D cooler not sealed tight. Provide.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Proper Use and Storage of Wiping Cloths
- Details:
- Wipe cloth not in sanitizer bucket. Store wipe cloths in sanitizer bucket. Corrected.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Toilet Facilites Clean/ Supplied/ Maintained
- Details:
- food debris on floor. Clean
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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09/23/2015 | Routine |
Restaurant representatives - add corrected or new information about Miranda Catering #2p33730, 2440 S Airport Way, Stockton, CA 95206 »