| No violation noted during this evaluation. | 03/10/2016 | Routine | |
Left employee health handout.
Discussed violations and corrective actions thoroughly with PIC. Also discussed cooling methods with PIC.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes of food observed to be stored on the floor of the walk in freezer, less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot dogs were observed to be hot holding at 104 degrees F. After reheating, they were hot held at 142 degrees F.
Correction: Ensure all hot holding food is at least 135 degrees F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The direct food contact surface of the blizzard mixing machine was observed to be soiled by sight and touch with old food residue from the day before.
Correction: Clean and sanitize direct food contact surfaces every four hours by washing with soapy water, rinsing with clean water, and sanitizing.
- Equipment - Cooking and Baking Equipment
Observation: Several microwaves had food residue accumulation on inner surface of oven, one microwave had heavy accumulation of old food debris piled in the rear of oven.
Correction: Keep microwaves, toasters, warmers, and all other cooking and baking equipment clean and free of old food debris to prevent insects, rodents, and pests from being attracted into facility.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of microwaves, toasters, and prep units, and many other surfaces have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floors, Walls, and Ceilings - Cleanability
Observation: The floor in kitchen is not smooth or easily cleanable.
Correction: Floor should be replaced with a smooth, easily cleanable, and non-porous surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in walk in cooler and freezer is in need of cleaning, as they had old food accumulations.
Correction: Clean floors of walk in units as often as necessary to keep them clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The area around the fryer is in need of cleaning. Area has heavy accumulation of old grease and debris and piles of old food building up behind it. The floor under the area also has grease build up.
Correction: Clean this area and keep it clean and free of debris and food. This will help prevent rodents, insects, and other pests from being drawn to this area.
|
10/27/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: soups being held at 105 degrees in warmer
Correction: Hold soups at 135 degrees or higher
- Sewage - Other Liquid Wastes and Rainwater
Observation: mop water is being disposed of in 3 compartment sink
Correction: No mop sink available. Dispose of mop water in restroom toilets and flush.
|
11/03/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (hamburger).
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation (touching clothes and then continuing to work with ready-to-eat foods..
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for soft serve dispenser is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: The person in charge must develop a cleaning regimen that is based on the manufacture's recommendation of every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single service items were observed stored with the food-contact surface facing upward at the cook line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/03/2013 | Routine | |
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