| No violation noted during this evaluation. | 06/17/2015 | Follow Up LOC |
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes. Discussed the dangers of water left between the drying containers.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The McCall standing cooler's ambient temperature ranged from 51 to 60 degrees after lunch. The PIC placed the PHFs set in the cooler after lunch into another refrigeration unit with adequate temperatures for proper cooling. This violation was observed to be an equipment issue and not a cold hold issue. Non-PHF items were left in the cooler. Violation must be corrected before any PHFs can be stored inside. Provide letter of correction or invoice of maintanence completed to correct violation by 6-8-15.
- Cutting surfaces maintained
Observation: The individual cutting board was in bad repair.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Chicken was being thawed in the prep sink in standing water. Discussed the importance of using running water to minimize the risks while thawing product. Item was corrected at inspection, water was turned on and left to run on the thawing chicken.
|
05/28/2015 | Regular |
| No violation noted during this evaluation. | 07/25/2014 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Bare hand contact with ready to eat foods
Observation: There was bare hand contact with a piece of bread. This was discussed with the PIC and discussed the importance of touching food with bare hands.
- 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: The refrigeration unit between the kitchen and the storage room exceeded 41 degrees, ambient temperature at 48 and apple sauce at 48 degrees.
- Storage of clean equipment and utensils
Observation: Dishes near the dish washing machine area were placed food contact side up, which would not prevent environmental contamination.
- Air drying of equipment and utensils
Observation: Dishes near the dish washing machine were wetnesting.
- Outer openings are protected
Observation: The kitchen's exterior door was not insect/rodent tight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Light fixtures throughout kitchen were dusty.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The undercarriage of the floor mixer head was soiled.
|
07/21/2014 | Routine |
- Common name-working containers
Sanitizer bucket in excess of required concentration. The bottle of soap was not labeled. - Both corrected at inspection.
- Sanitizers
Sanitizer bucket in excess of required concentration. The bottle of soap was not labeled. - Both corrected at inspection.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have a thin tipped thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
The meat slicer and floor mixer were soiled. - Discussed with PIC the importance of cleaning these items fully. --The exteriors and handles of equipment were soiled.
- Outer openings are protected
The kitchen exterior door was not insect/rodent tight.
- Light bulbs, protective shielding
The lights were not shielded in the storage room.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
There were dusty ceiling vents.
|
09/25/2013 | Routine |
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