- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat pie fillings stored under raw eggs in the back kitchen bakery cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 14-Apr-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Corned beef hash was observed past its date mark of 3/27 in the meat walk-in cooler.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Hash was removed from the cooler and discarded during inspection.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Observed dishes were not sanitized after cleaning. Manual strip check of unit was first at 0 ppm.
Correction: Clean and sanitize all utensils and equipment before contact with food. Dish machine unit was primed and checked again at 100ppm during the inspection. EcoLab was also called and verified the unit was working properly.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for chicken, taco meat, and pot pie mix in the Frigidaire 1 door reach in cooler and the walk-in cooler. Chicken was found in the Frigidaire unit at 62 and 71 F. It had been cooked that morning and put in the unit before the cooling process had fully completed. Taco meat was put in the walk-in cooler in a large clear square plastic food container at 146.0 F. At 1.5hrs of cooling, the meat was at 122 F. The pot pie mix was put in the walk-in cooler in large rectangular plastic food containers at 180 F. After 30min, the temperature was observed to be 174 F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. The chicken from the Frigidaire unit was removed and put in the walk-in cooler for further cooling. The taco meat was submerged in an ice bath. The pot pie mix was changed to shallower, metal pans to complete the cooling process.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (corrected on site)
Observation: The quaternary test kit was being used to check the front dishwashing sanitizer concentration.
Correction: The correct chlorine test kit was found and put by the dishwashing unit for measuring the concentration of the sanitizing solution. The quaternary test strips were moved to near the 3 compartment sink for proper use.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Ice bin scoop in the front waitstaff area was improperly stored with the handle down in the ice bin.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Scoop was moved to have the handle extended during the inspection.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean food bins are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 14-Apr-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Employee bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 14-Apr-2015
- STORING MAINTENANCE TOOLS
Observation: The hose for spraying down and maintaining the LVO Pot Pan dishwasher was observed improperly stored in the food preparation sink. The hose is long enough to drag or lay on the floor and thus contaminate the sink where food is prepared.
Correction: Redesign or reconfigure the hose from areas that can conatminate food, equipment, linens, single-use or single service articles. Correct By: 21-Apr-2015
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04/07/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 05-Feb-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Diced ham in cook line two-door reach-in cooler is cold held at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 05-Feb-2014
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: Air gap is not large enough on two sink prep sink.
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 19-Feb-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was improperly stored with handle in contact with ice in waitstaff ice bin.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 05-Feb-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at waitstaff handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 06-Feb-2014
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02/05/2014 | Routine | |
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