Reviewed food safety information with PIC. Sanitizing wiping cloth solution available and in use at 200 ppm. Good glove use and hand washing observed. Reviewed proper cooking/cooling temps/procedures and employee health code with PIC.
No violation noted during this evaluation. | 12/08/2015 | Routine | |
Reviewed food safety information with PIC. PIC has very good food safety knowledge: cooking and cooling requirements
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ware washing machine (external and internal)
Correction: and all walls around (above and below) ware washing machine are noted in need of cleaning.
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01/28/2015 | Routine | |
Reviewed food safety information with PIC. PIC has very good food safety knowledge: cooking and cooling requirements
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves with aluminum foil are soiled and dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Hand washing sink near the three compartment sink requires repair.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Light Bulbs Protective Shielding
Observation: Light bulbs in dry storage room are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/16/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Reviewed food safety information with PIC. Dry storage area clean and orderly. General cleanliness OK. Review product temperature monitoring
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Handles of several utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the walk-in freezer is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/20/2013 | Routine | |
Hand washing sinks available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use. Sanitizing testing strips available and in use. Reviewed food safety information with PIC.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic ice scoop and lid to bulk container was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair this equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in floor of freezer is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/07/2013 | Routine | |
Hand washing sinks available with soap and towels. Sanitizing wiping cloth solution available and in use. New PIC has very good food safety knowledge: cooking and cooling requirements, time and temperature controls, hygiene and sanitation, cross contamination, and employee health requirements.
- Equipment and Utensils, Air-Drying Required
Observation: Food contact items on storage rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/06/2012 | Routine | |
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