- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloths being stored on countertops
Correction: store wiping cloths being used in sanitizing buckets to decrease bacterial growth on cloths.
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02/03/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Ice cream scoop sitting in room temperature water beside ice cream cooler
Correction: Ice cream must be stored in running water well with water temp of 70 degrees or below or must wash, rinse, and sanitize between uses.
- Critical: Reheating for Hot Holding*
Observation: homemade chili citting in cooking pot with not heat underneath to be heated when served. Chili came from walk in
Correction: chili must be reheated to 165 degrees and held at 135 or above for hot holding. Chili cannot sit at room temperature and reheated as ordered
- Cooling Methods
Observation: proper cooling methods not be used for chili made for the next day. Chili sat on countertop for cooling and placed in walkin at 155 degrees.
Correction: Reviewed proper cooling methods and showed cooling log methods.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Dishwasher not sanitizing dishes. No reading on test strips for chemical sanitization
Correction: Use 3 compartment sink for sanitizing dishes until dishwasher is fixed.
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08/24/2015 | Routine | |
GREAT JOB WITH COOLING LOG AND TEMPERATURE LOG!!
No violation noted during this evaluation. | 03/25/2015 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling*
Observation: Chicken for chicken salad is not being cooled correctly. Chicken salad in walk in was our of temperature. Owner stated that chicken is cooked the night before.
Correction: Follow proper cooling techniques to ensure the PHF is in proper cold holding temperature in correct amount of time. Reviewed cooling handout and left cooling log
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Large amounts of deli meat are being held in prep unit at improper temperature for cold holding.
Correction: Need to hold deli meats at proper cold holding temperature or use time as a public health control. Reviewed time/temp log for use on meats.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: dishwasher was not sanitizing dishes. No reading on test strip when testing bleach solution
Correction: Call repair man to fix machine to sanitize dishes. Use 3 compartment sink for sanitizing dishes until fixed. Repair man was called while I was there.
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03/19/2015 | Routine | |
| No violation noted during this evaluation. | 09/11/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: employee observed wiping equipment down and went to food prep area, put on gloves to handle RTE foods before washing hands
Correction: after touching contaminated surfaces, wash hands before putting on gloves to handle RTE foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: raw chicken and beef stored in freezer and refrigerator were above RTE foods and raw chicken was laying directly on top of raw ground beef. Raw fish was laying directly on top of RTE foods.
Correction: seperate raw animals foods and place in freezer and refrigerator below RTE foods, with chicken being on bottom shelf, beef in middle and fish on top
- Gloves - Use Limitation
Observation: employee obseved using gloved hands to wipe down equipment and open equipment. Went back to RTE food, picked up to prepare sandwich
Correction: remove gloves when wiping down equipment, wash hands and return to food preparation
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: tuna salad, sliced tomatoes, turkey being held above 41 degrees
Correction: hold items at 41 degrees or less of use TPH control with documentaion of temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: homemade potato salad in refrigerator not labled or date marked, rice not date marked
Correction: label all RTE foods with date made or discard date, 7 days from date made
- Temperature Measuring Devices - Food
Observation: No thermomter provided to assure proper cooking temperature.
Correction: provide thermometer to assure hamburger patties are being cooked to 155 degrees for 15 seconds
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Frosted beer mugs were laying down in freezer with rims of mugs on top of ice cream lids and dirty shelf
Correction: wash, rinse and sanitize mugs, then place upright in freezer
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09/05/2014 | Routine | |
Discussed proper cooling methods, use of handwashing sinks, and gloves.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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 and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.Employee observee washing hands without using soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after picking up trash and before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen staff observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Observed raw chicken stored above RTE food in walk-in-cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Ice cream scoops observed stored in container of water on service counter.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad in sandwich prep unit was at 51 degrees
Correction: Relocated to freezer to quickly cool before returning to unit.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the single service hot dog boats used to portion french fries are held together with staples and are not safe.
Correction: Discard these containers and use serving utensils that are safe.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer encrusted with dried food..
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the wait staff area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer was being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Wiping cloths were being store in chlorine sanitizer at >400 ppm
Correction: Utilize only chlorine sanitizer at the concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/27/2013 | Routine | |
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