Found bare wood stand under slicer that needs painted or varnished.
Found moist wiping cloth on counter.
Chlor sant was low (50 PPM) in wiping pail.
Found food scum buildup on can opener blade area.
Found open boxes of single serve cups, food treys, stored on floor in back dry goods room.
Found carpet in back dry goods/storage room.
02/04/2016
Regular
93
There is wood under the slicer. Repaint or seal it. Discussed making it easily cleanable.
The racks in the back for clean dishes have buildup on them. Routinely clean all non-food contact surfaces.
There is a storage room that has carpeting. The facility is using the room for soda lines, single service items, and chips. Discussed making sure the room has easily cleanable floors.
11/16/2015
Regular
97
In the reach in sandwich cooler there was a container of tuna salad date labeled 3-30. Also there was a container of chicken salad that was not labeled. Per owner it was made on Saturday. Before food goes into the cooler it needs to be labeled with the date. Also a couple times a week the coolers should be checked for items past 7 days. The tuna salad was voluntarily disposed of.
The tuna salad was voluntarily disposed of.
Observed employee not wearing effective hair restraints.
There is wood under the slicer. Discussed making it easily cleanable. Also the reach in cooler under the sandwich prep, the doors don't close easily. Discussed with putting a sign or communicating with employees they need to make sure the doors are closed properly.
The sanitizer bucket in the coffee area was low (10ppm).
The racks in the back for clean dishes have buildup on them.
There is a storage room that has carpeting. The facility is using the room for soda lines, single service items, and chips. Discussed making sure the room has easily cleanable floors, walls, and ceilings.
The wall by the milling room is damaged. Also the ceiling tiles in the storage room are not easily cleanable and some are missing.
There were 2 containers of comet stored on a shelf above clean dishes on the 3-compartment sink. The owner moved them to under the sink by the bottles of bleach. Discussed keeping chemicals away from food and food contact surfaces.
The facility's employees have not gotten their food handler's licenses yet. Discussed with the owner how they could get it and making a chart for me to check. I will email the TCHD schedule and link to approved online classes.
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