- Food storage - preventing contamination from the premises
Observation: A box of food was stored on the floor in walk-in freezer.
- Common name-working containers
Observation: Sanitizer bucket not labeled at front. Labeled. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth not maintained in sanitize between uses. Corrected. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Observation: A lot of food containers were not covered in the following areas: 1) reach-in cooler 2) walk-in cooler 3) large bulk storage bins in dry storage and kitchen.
- Food storage, prohibited areas
Observation: Ice buildup inside of the reach-in freezer.
- In-use utensils, between-use storage
Observation: Bowls being used as scoop in several large bulk storage bins.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: 1) Pre-cooked noodles 2) raw eggs were stored on the prep table without cold holding. Removed. Corrected. REPEAT VIOLATION
- Cutting surfaces maintained
Observation: Cutting board on kitchen line cooler with deep gashes and scores. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Inside of the microwave 2) Both inside/outside of the kitchen line cooler had food debris buildup. 3) Chili sauce container and spoon 4) All scoops in large bucket bins not clean to sight and touch.
|
12/08/2015 | Regular |
| No violation noted during this evaluation. | 06/18/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: 1) Fired chicken and egg rolls were stored in room temperature. Potentially hazardous food must be cold held at 41*F or below. Must up PHF into cooler between uses. REPEAT VIOLATION. 2) Kitchen line cooler was out of temperaute. Cooler was temped at 56.2*F and food internal temperature was 49*F. Called for service. May not use cooler until approval has been given through health department.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water line was shut off at time of inspection. Must provide water at a temperature of at least 100*F for handwashing. Corrected.
- In-use utensils, between-use storage
Observation: Forks and spoons were face-up in the plastic containers on front self-serve utensil table. Must invent utensils to expose handles to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: pre-cooked food in beverage reach-in cooler were not date marked. Must date mark all time/temp control food if not used within 24 hours after opened or preparation. REPEAT VIOLATION.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between uses. Wiping cloths must be maintained in sanitizer when not immediately use.
- Air drying of equipment and utensils
Observation: Containers were observed wet after being stacked. Must allow fully air-dry before stacking.
- Package integrity
Observation: Observed two dented cans in dry storage. Must discard any can that is dented on top, bottom, or side seals.
- Utensils and pressure measuring devices maintained
Observation: Observed several cracked plastic containers in kitchen. Replace. All utensils must be maintained in good condition.
- Plumbing system repaired according to law
Observation: Both handles on the right faucet of three compartment sink are leaking. Repair to maintain all plumbing in good working order.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The follwoing areas have become soiled and must be cleaned: 1)Inside of kitchen line cooler, REPEAT VIOLATION 2)Ground meat machine, Corrected. 3) All soy sauce buckets in dry storage. Must clean more frequently to prevent contamination.
- Cutting surfaces maintained
Observation: 1) small cutting board 2) cutting board on kitchen line cooler with deep gashes and scores. Must resurface or replace to prevent contamination and bacteria buildup.
- Common name-working containers
Observation: Sanitizer bucket not labeled at front. Must label all working container with common name for easy identification.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Food storage containers identified with common name of food
Observation: A salt bucket in dry storage not labeled. Corrected at time of inspection. REPEAT VIOLATION.
- Sanitization methods - hot water, chemical
Observation: 1) Both sanitizer buckets were tested too low. Chlorine concentration must be maintained between 50-100ppm. MUST USE CHLORINE TEST STRIPS TO CHECK CONCENTRATION AFTER EACH MADE. 2) Employee was washing dishes without sanitizing. To properly warewashing must wash, rinse, then sanitize.
- Demonstration of Knowledge
Observation: Owner was unable to adequate demonstrate 1) cooling procedures. Hot food must be cooled from 135*F to 70*F within 2hours, and 70*F to 41*F or below within 4hours. 2) Chlorine sanitizeing concentration. Chlorine concentration must be maintained between 50-100ppm.
- Equipment location, installation, repair, and adjustment
Observation: Walk-in freezer door area has ice buildup and torn gasket. Replace as needed.
- Outer openings are protected
Observation: Screen door has light showing around outer edges. Must seal outer edges to prevent entry pest.
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06/10/2015 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Fried chicken, pork and egg rolls were stored in room temperature. Potentially hazardous food must be cold held at 41*F or less. Must put PHF into cooler between uses.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in walk-in cooler and freezer. All food must be 6" off the floor to prevent contamination and cleaning purposes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup in kitchen line cooler. Clean as needed.
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1) Using grocery bag for food storage in both freezer. Must use food grade bag and single use of all bags, may not wash and reuse them. REPEAT VIOLATION. 2)Food stored in cardboard surface. Must use food grade containers. Cardboard is not smooth, easy cleanable, ad nonabsorbent material. REPEAT VIOLATION
- Drying mops
Observation: Used mop was stored in mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Miscellaneous sources of contamination
Observation: 1) Vegetables on prep table without cover. REPEAT VIOLATION 2) Sauce bucket and vegetable containers in walk-in cooler were not covered. Must have lid or cover to prevent sources of contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pre-made cream cheese, fried chicken, egg rolls in walk-in cooler were not date marked. Must date mark all PHF food it not used within 24 hours after opened or preparation. Have 7 days from day marked to use or discard.
- Food temperature measuring devices are provided and readily accessible
Observation: Must have penetration thermometer (thin probe) to check food internal temperature.
- Food is properly labeled
Observation: 1) Condiment containers at wok table area not labeled or wrong label with name of food. REPEAT VIOLATION 2) Sugar bin in dry storage not labeled. Must label with common name to prevent confusion.
- Plumbing system repaired according to law
Observation: 1)Hand sink in kitchen is slow to drain 2) Left and middle water handles on three compartment sink are leaking. REPEAT VIOLATION 3)Sprayer handle leaks. Repair to maintain all plumbing in good working order.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)Parchment paper was reused in egg roll basket. Parchment is single service item. Must replace new sheet after each batch. 2) All food/condiment containers at wok table area/kitchen line cooler not clean to sight or touch. Must clean more frequently to prevent contamination.
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12/05/2014 | Regular |
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in rice warmer and flour bucket. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. REPEAT VIOLATION. Corrected at time of inspection.
- Common name-working containers
Observation: Need to label the container of sanitizer. Must label all working container with common name for easy identification. Corrected at time of inspection.
- Package integrity
Observation: Several dented cans in small dry storage. REPEAT VIOLATION. Must not use any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Miscellaneous sources of contamination
Observation: 1)Vegetables on prep table with no cover 2) Salt and chili pepper buckets have no lid to cover food in small dry storage. Must have lid or cover to prevent sources of contamination.
- Cleaning of cooking and baking equipment
Observation: Top of the inside of microwave has food buildup. Clean more frequently to prevent contamination.
- Plumbing system repaired according to law
Observation: Left and middle water handles on three compartment sinks are leaking. Repair to maintain all plumbing in good working order.
- Outer openings are protected
Observation: Screen door has light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents in walk-in cooler have heavy dust buildup. Clean as needed.
- Material characteristics of non-food contact surfaces
Observation: 1)Using tshirt style bags for food storage in both freezers. Must use food grade bags and single use of all bags, may not wash and reuse them. REPEAT VIOLATION. 2)Food stored in cardboard surface. Must use food grade containers. Cardboard is not smooth, easy cleanable, and nonabsorbent material. Cardboard may not reuse for hand food purpose. REPEAT VIOLATION. Corrected at time of inspection.
- Restricted use pesticides
Observation: Raid have been used for pest control in kitchen. Must use food grade pesticides in food establishment. Remove Raid from restaurant.
- Food storage containers identified with common name of food
Observation: Condiments in wok area have no label or wrong label with name of food. REPEAT VIOLATION. Must label with common name to prevent confusion.
- Food storage - preventing contamination from the premises
Observation: Has heavy buildup of ice in reach-in freezer, Must defrost and clean more frequently to keep freezer free of ice to prevent contamination. REPEAT VIOLATION.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Grease buildup on hand washing sink handles in kitchen. Clean more frequently to prevent contamination.
|
06/05/2014 | Routine |
- Miscellaneous sources of contamination
1) Has cases of food, one sack of sugar and none sack of MSG on floor in dry storage area, All food must be stored at least 6 inches off floor to aid cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, cloths into sanitizer solution now. 2) Has small appliance stored in cardbard box of another product, must provide a cleanable surface container for this, such as plastic. 3) Clean prep tables and shelving, soiled with food particles. 4) Shipping paper on one side yet of prep cooler, must remove to make surface cleanable. --1) Storing knives between prep tables must store on cleanable surface such as the knife rack. 2) Food grinder has food particles dried to blade, must clean and sanitize after usage. 3) Has eggrolls on cardboard surface for oil absorption while cooling, must use food grade container for this purpose, such as disposable paper towels. 4) Has round bowl in rice, must replace with a utensil that has a handle and keep inverted out of product. 5) Handle of scoop touching sugar, must keep handle inverted out of product. 6) Using tshirt style bags for food storage of a few items, must use food grade bags and single use of all bags, may not wash and reuse them. 7) Has heavy buildup of ice in Hotpoint freezer, must defront unit. 8) Soiled shelving in walk in cooler and reach in prep cooler, must clean and sanitize shelving. 9) Clean cutting board that are discolored, may need to resurface or replace.
- When to wash
Observed and reported washing hands in three compartemnt sink and in men's RR, must use handsink in kitchen for handwashing. 2) Must wash hands between clean and dirty food handling activities, washed hands now. ie handling money, preparing foods.
- Cutting surfaces maintained
1) Storing knives between prep tables must store on cleanable surface such as the knife rack. 2) Food grinder has food particles dried to blade, must clean and sanitize after usage. 3) Has eggrolls on cardboard surface for oil absorption while cooling, must use food grade container for this purpose, such as disposable paper towels. 4) Has round bowl in rice, must replace with a utensil that has a handle and keep inverted out of product. 5) Handle of scoop touching sugar, must keep handle inverted out of product. 6) Using tshirt style bags for food storage of a few items, must use food grade bags and single use of all bags, may not wash and reuse them. 7) Has heavy buildup of ice in Hotpoint freezer, must defront unit. 8) Soiled shelving in walk in cooler and reach in prep cooler, must clean and sanitize shelving. 9) Clean cutting board that are discolored, may need to resurface or replace.
- Food storage containers identified with common name of food
1) Has squeeze bottles of sauces, trays of spices, and large totes of food not labeled with name of food, must lable with common nate to prevent confusion, ie sugar, flour, oils.
- Where to wash
Observed and reported washing hands in three compartemnt sink and in men's RR, must use handsink in kitchen for handwashing. 2) Must wash hands between clean and dirty food handling activities, washed hands now. ie handling money, preparing foods.
- Package integrity
Dented cans x 2 of sauces, must not use any can that is dented on rim and unable to be opened using can opener. Corrected on iste.
- Roasts held at a temperature of 130°F or above
Has shell eggs at room temp, 67 degrees and appetizers at 49 degrees F, moved to cooler now. Must store all PHF at 41 degrees or less. Corrected on site.
- Cleaning of cooking and baking equipment
1) Storing knives between prep tables must store on cleanable surface such as the knife rack. 2) Food grinder has food particles dried to blade, must clean and sanitize after usage. 3) Has eggrolls on cardboard surface for oil absorption while cooling, must use food grade container for this purpose, such as disposable paper towels. 4) Has round bowl in rice, must replace with a utensil that has a handle and keep inverted out of product. 5) Handle of scoop touching sugar, must keep handle inverted out of product. 6) Using tshirt style bags for food storage of a few items, must use food grade bags and single use of all bags, may not wash and reuse them. 7) Has heavy buildup of ice in Hotpoint freezer, must defront unit. 8) Soiled shelving in walk in cooler and reach in prep cooler, must clean and sanitize shelving. 9) Clean cutting board that are discolored, may need to resurface or replace.
- Multiuse food contact surfaces are constructed of safe materials
1) Storing knives between prep tables must store on cleanable surface such as the knife rack. 2) Food grinder has food particles dried to blade, must clean and sanitize after usage. 3) Has eggrolls on cardboard surface for oil absorption while cooling, must use food grade container for this purpose, such as disposable paper towels. 4) Has round bowl in rice, must replace with a utensil that has a handle and keep inverted out of product. 5) Handle of scoop touching sugar, must keep handle inverted out of product. 6) Using tshirt style bags for food storage of a few items, must use food grade bags and single use of all bags, may not wash and reuse them. 7) Has heavy buildup of ice in Hotpoint freezer, must defront unit. 8) Soiled shelving in walk in cooler and reach in prep cooler, must clean and sanitize shelving. 9) Clean cutting board that are discolored, may need to resurface or replace.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, cloths into sanitizer solution now. 2) Has small appliance stored in cardbard box of another product, must provide a cleanable surface container for this, such as plastic. 3) Clean prep tables and shelving, soiled with food particles. 4) Shipping paper on one side yet of prep cooler, must remove to make surface cleanable.
- Air drying of equipment and utensils
Observed moisture between metal containers stacked to air dry, must allow to fully air dry before stacking, does have drying rack for usage.
- Common name-working containers
Need to label the container of sanitizer, label contents to prevent confusion. Will correct now.
- In-use utensils, between-use storage
1) Storing knives between prep tables must store on cleanable surface such as the knife rack. 2) Food grinder has food particles dried to blade, must clean and sanitize after usage. 3) Has eggrolls on cardboard surface for oil absorption while cooling, must use food grade container for this purpose, such as disposable paper towels. 4) Has round bowl in rice, must replace with a utensil that has a handle and keep inverted out of product. 5) Handle of scoop touching sugar, must keep handle inverted out of product. 6) Using tshirt style bags for food storage of a few items, must use food grade bags and single use of all bags, may not wash and reuse them. 7) Has heavy buildup of ice in Hotpoint freezer, must defront unit. 8) Soiled shelving in walk in cooler and reach in prep cooler, must clean and sanitize shelving. 9) Clean cutting board that are discolored, may need to resurface or replace.
- Hand drying provided
Out of paper towels at handsink in kithcen, restocked now.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, cloths into sanitizer solution now. 2) Has small appliance stored in cardbard box of another product, must provide a cleanable surface container for this, such as plastic. 3) Clean prep tables and shelving, soiled with food particles. 4) Shipping paper on one side yet of prep cooler, must remove to make surface cleanable.
- Food storage - preventing contamination from the premises
1) Has cases of food, one sack of sugar and none sack of MSG on floor in dry storage area, All food must be stored at least 6 inches off floor to aid cleaning.
- Foods are cooled using appropriate methods
Has egg rolls cooling at room temp, at 65 degrees now, moved to cooler to aid cooling to 41 degrees in 6 hours. Will give information on cooling methods again.
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10/21/2013 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean vent system along front edge where cardboard has been vents dirty and drip droplets present along edge.
- Food storage - preventing contamination from the premises
1) Still has some canned goods on floor in dry storage area, place all on shelving at least 6 inches off floor, need to provide more shelving to get foods off the crates being used to keep foods off floor, to aid cleaning.
- In-use utensils, between-use storage
1) Reusing vinegar gallon containers for other sauces, must discontinue this practice, single use items are not to be reused, opening is not large enough to properly clean and sanitize all interior surfaces. 2) Storing in use knife between prep tables, not a clean area, removed today. 3) Has several tubs holding vegetables that are cracked and have missing pieces on handle, replace tubs, no longer cleanable surfaces with cracks.
- Laundry facilities
requirement, location, and use
- Single -service and single-use articles may not be reused
1) Reusing vinegar gallon containers for other sauces, must discontinue this practice, single use items are not to be reused, opening is not large enough to properly clean and sanitize all interior surfaces. 2) Storing in use knife between prep tables, not a clean area, removed today. 3) Has several tubs holding vegetables that are cracked and have missing pieces on handle, replace tubs, no longer cleanable surfaces with cracks.
- When to wash
Observed employee not washing hands after using RR, reports washed hands in RR, but needs to wash again one returned to kitchen area. Correcting on site.
- Material characteristics of non-food contact surfaces
1) Still has cardboard box shelf liner under the sacks on dunnage rack in dry storage, remove or replace with a nonaborbent liner, such as plastic mat.
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04/02/2013 | Regular |
- Multiuse food contact surfaces are constructed of safe materials
1) Clean microwave and stove area, food spills. 2) Clean coolers of dried food spills. 3) Clean shelving racks in walk in cooler, heavily soiled in many areas. 4) Has many foods stored in tshirt style grocery bags, must not use in direct contact with foods, provided a bag that is intended for direct contact with foods, such as single use food storage bag. 5) Does have ziplock bag on site, but appears to be air drying it, these may not be reused. 6) Reusing vinegar gallon containers for sauce storage, must not reuse these for food storage containers, unable to clean properly.. 7) Has several tubs for food storage that are cracked and have missing portions, must discard since these are no longer cleanable surfaces. 8) Has knives stored between prep tables, must relocate to knife rack.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Thawing shrimp in food prep sink but not under running water, water now being used to cover the shrimp and continuously running. 2) Has bag of carrots on floor in walk in cooler, several cases and bags of frozen foods in walk in freezer, several cases of food on floor in dry storage area, and several buckets of ingredients such as starch, salt, etc on shallow crates, must store all foods at least 6 inches off floor on shelving that allows the area to be cleaned underneath. 3) Has many open containers of food in walk in cooler, buckets and trays of prepared food, must cover with lids or food grade wrap to protect from contamination.
- Equipment and utensils-durability and strength
1) Clean microwave and stove area, food spills. 2) Clean coolers of dried food spills. 3) Clean shelving racks in walk in cooler, heavily soiled in many areas. 4) Has many foods stored in tshirt style grocery bags, must not use in direct contact with foods, provided a bag that is intended for direct contact with foods, such as single use food storage bag. 5) Does have ziplock bag on site, but appears to be air drying it, these may not be reused. 6) Reusing vinegar gallon containers for sauce storage, must not reuse these for food storage containers, unable to clean properly.. 7) Has several tubs for food storage that are cracked and have missing portions, must discard since these are no longer cleanable surfaces. 8) Has knives stored between prep tables, must relocate to knife rack.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during cold hold storage, has raw chicken stored over beef in walk in cooler, and over ready to eat foods in front cooler, must rotate chicken to lowest shelf. Correcting on site.
- Miscellaneous sources of contamination
1) Thawing shrimp in food prep sink but not under running water, water now being used to cover the shrimp and continuously running. 2) Has bag of carrots on floor in walk in cooler, several cases and bags of frozen foods in walk in freezer, several cases of food on floor in dry storage area, and several buckets of ingredients such as starch, salt, etc on shallow crates, must store all foods at least 6 inches off floor on shelving that allows the area to be cleaned underneath. 3) Has many open containers of food in walk in cooler, buckets and trays of prepared food, must cover with lids or food grade wrap to protect from contamination.
- Package integrity
Has three cans dented on rim to extent cannot use can opener, must discard.
- Storing maintenance tools
1) Clean floors throughout, esp along wall junctures and under equipment. 2) Has drill and attachemnt by warewashing, not allowed to used for food mixing, remove from area. 3) Provide a hook to air dry mop or position on wringer basket to help air dry.
- In-use utensils, between-use storage
1) Clean microwave and stove area, food spills. 2) Clean coolers of dried food spills. 3) Clean shelving racks in walk in cooler, heavily soiled in many areas. 4) Has many foods stored in tshirt style grocery bags, must not use in direct contact with foods, provided a bag that is intended for direct contact with foods, such as single use food storage bag. 5) Does have ziplock bag on site, but appears to be air drying it, these may not be reused. 6) Reusing vinegar gallon containers for sauce storage, must not reuse these for food storage containers, unable to clean properly.. 7) Has several tubs for food storage that are cracked and have missing portions, must discard since these are no longer cleanable surfaces. 8) Has knives stored between prep tables, must relocate to knife rack.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, must have separate sanitizer solution for raw meats, and must keep cloths submerged in solution, all cloths returned to solution now. 2) Has many cardboard boxes being used to store smaller items, in dry storage rack, must replace with containers that are smooth, cleanable and nonabsorbent. Cardbaord should not be reused except for its original product. 3) Using cardboard box for liner in walk in freezer and in dry storage area, both need to be replaced with a material that is cleanable for this purpose. 4) Clean walls of walk in cooler, has some dark buildup. 5) Clean all prep tables lower shelves food spills and sticky to touch. 6) Has replaced wooden handles on some utensils that are now burned, replace to make smooth cleanable surfaces.
- Food storage - preventing contamination from the premises
1) Thawing shrimp in food prep sink but not under running water, water now being used to cover the shrimp and continuously running. 2) Has bag of carrots on floor in walk in cooler, several cases and bags of frozen foods in walk in freezer, several cases of food on floor in dry storage area, and several buckets of ingredients such as starch, salt, etc on shallow crates, must store all foods at least 6 inches off floor on shelving that allows the area to be cleaned underneath. 3) Has many open containers of food in walk in cooler, buckets and trays of prepared food, must cover with lids or food grade wrap to protect from contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has no foods date marked as to when preparede, opened, or thawed, reports most used within 24 hours but any foods not totally used in first 24 hours must be dated to be used within 7 days or discard remainder, ie egg rolls, noodles, prepared sauces.
- Utensils and pressure measuring devices maintained
1) Clean microwave and stove area, food spills. 2) Clean coolers of dried food spills. 3) Clean shelving racks in walk in cooler, heavily soiled in many areas. 4) Has many foods stored in tshirt style grocery bags, must not use in direct contact with foods, provided a bag that is intended for direct contact with foods, such as single use food storage bag. 5) Does have ziplock bag on site, but appears to be air drying it, these may not be reused. 6) Reusing vinegar gallon containers for sauce storage, must not reuse these for food storage containers, unable to clean properly.. 7) Has several tubs for food storage that are cracked and have missing portions, must discard since these are no longer cleanable surfaces. 8) Has knives stored between prep tables, must relocate to knife rack.
- Food storage containers identified with common name of food
1) Has several buckets of food that are labeled only on the wall next to the container, must label the container itself to help prevent confusion. 2) Has several spices along cook line that are not labeled, must label with common name to help identify.
- Common name-working containers
Must label sanitizer bucket with common name to help prevent confusion.
- Foods are cooled using appropriate methods
Cooling at room temp prepared sauce, moved to walk in cooler now.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Clean microwave and stove area, food spills. 2) Clean coolers of dried food spills. 3) Clean shelving racks in walk in cooler, heavily soiled in many areas. 4) Has many foods stored in tshirt style grocery bags, must not use in direct contact with foods, provided a bag that is intended for direct contact with foods, such as single use food storage bag. 5) Does have ziplock bag on site, but appears to be air drying it, these may not be reused. 6) Reusing vinegar gallon containers for sauce storage, must not reuse these for food storage containers, unable to clean properly.. 7) Has several tubs for food storage that are cracked and have missing portions, must discard since these are no longer cleanable surfaces. 8) Has knives stored between prep tables, must relocate to knife rack.
- When to wash
1) Observed handling raw meats without washing hands before moved on to next task, must wash hands after handling raw meats. 2) Observed change in routine without washng hands again, discussed handwashing needs, raw vegetable prep to cooking. 3) Observed using warewashing sink for handwashing will need to wash rinse, and sanitize bins before use for warewashing. corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floors throughout, esp along wall junctures and under equipment. 2) Has drill and attachemnt by warewashing, not allowed to used for food mixing, remove from area. 3) Provide a hook to air dry mop or position on wringer basket to help air dry.
- Food employees hair is effectively restrained
One not wearing hair restraint such as hat, visor, or net. All working with foods and clean equipment must wear adequate hair restraint.
- Where to wash
1) Observed handling raw meats without washing hands before moved on to next task, must wash hands after handling raw meats. 2) Observed change in routine without washng hands again, discussed handwashing needs, raw vegetable prep to cooking. 3) Observed using warewashing sink for handwashing will need to wash rinse, and sanitize bins before use for warewashing. corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, must have separate sanitizer solution for raw meats, and must keep cloths submerged in solution, all cloths returned to solution now. 2) Has many cardboard boxes being used to store smaller items, in dry storage rack, must replace with containers that are smooth, cleanable and nonabsorbent. Cardbaord should not be reused except for its original product. 3) Using cardboard box for liner in walk in freezer and in dry storage area, both need to be replaced with a material that is cleanable for this purpose. 4) Clean walls of walk in cooler, has some dark buildup. 5) Clean all prep tables lower shelves food spills and sticky to touch. 6) Has replaced wooden handles on some utensils that are now burned, replace to make smooth cleanable surfaces.
- Drying mops
1) Clean floors throughout, esp along wall junctures and under equipment. 2) Has drill and attachemnt by warewashing, not allowed to used for food mixing, remove from area. 3) Provide a hook to air dry mop or position on wringer basket to help air dry.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, must have separate sanitizer solution for raw meats, and must keep cloths submerged in solution, all cloths returned to solution now. 2) Has many cardboard boxes being used to store smaller items, in dry storage rack, must replace with containers that are smooth, cleanable and nonabsorbent. Cardbaord should not be reused except for its original product. 3) Using cardboard box for liner in walk in freezer and in dry storage area, both need to be replaced with a material that is cleanable for this purpose. 4) Clean walls of walk in cooler, has some dark buildup. 5) Clean all prep tables lower shelves food spills and sticky to touch. 6) Has replaced wooden handles on some utensils that are now burned, replace to make smooth cleanable surfaces.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Has cardboard covering the air vents at fron of hood system, remove.
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03/25/2013 | Regular |
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