| No violation noted during this evaluation. | 10/26/2015 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans being sanitized in 3-compartment sink were only being dipped in the sanitizer and then immediately pulled out. Contact time for quat sanitizer is 60 seconds.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Explained proper contact time for sanitizer to employee. Pans placed back in sanitizer for appropriate amount of time during inspection.
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04/15/2015 | Routine | |
Did a walk through of the facility with the PIC and discussed the employee health policy and food handling practices.
No violation noted during this evaluation. | 10/09/2014 | Training | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Potato salad in deep covered container is still 72 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Potato salad put in a shallow container and placed on ice and put back in the walk-in during inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Glasses being stored on cloth towels and paper which is nonabsorbent, and not smooth and cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Handwashing signs provided and put up during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemical discarded during inspection.
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07/08/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. <150 ppm quat sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizing bucket reset up with proper amount of sanitizer during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle labeled during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical container stored over single service item in closet.
Correction: Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemical relocated to proper location during inspection.
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12/05/2013 | Routine | |
Prep unit refrigerator and 2-door under counter refrigerator are holding food at 41 F or below. Quaternary ammonia sanitizer is within proper range.
No violation noted during this evaluation. | 07/16/2013 | Follow-up | |
2-door under counter refrigerator is barely holding food at 41 F - suggest adjusting this unit to a lower temperature. Monitor food temperatures in both 2-door units.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Bulk container of sugar not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Sugar labeled during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prep unit refrigerator is not holding food at 41 F or below. Top of unit - turkey 43 F, sliced tomatoes 43 F. Prep refrig - sausage 42 F, hard boiled eggs 41 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust temperature on unit so food is maintained at 41 F or below.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles of chemicals labeled during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration of quaternary ammonia is >500 ppm
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. PIC is going to dilute solution to proper concentration before using. He has called to have automated system adjusted so it dispenses proper concentration of sanitizer.
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07/10/2013 | Routine | |
Hand sinks need soap dispensers and handwashing signs. Provided information on employee health. Issue yearly health permit as soon as certificate of occupancy is received.
No violation noted during this evaluation. | 02/11/2013 | Routine | |
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