- Miscellaneous sources of contamination
Observed container of lemons stored in both ice bins at each wait station. Observed egg roll wrappers on walk-in cooler floor. Observed uncovered foods in walk-in cooler and uncovered tea in container in cabinet under handsink at wait station. Observed bag of onions and box of potatoes stored under three-compartment sink drainboard.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed carton of raw eggs on cooler shelf above foods - corrected. Repeat violation.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed mixer on drill used for food is stored against the wall and on plywood shelf, wall is soiled with dried food particles. Observed bacteria and food buildup under cutting board at prep cooler - a sour smell was noticeable.
- Ice used as exterior coolant not used as a food
Observed container of lemons stored in both ice bins at each wait station. Observed egg roll wrappers on walk-in cooler floor. Observed uncovered foods in walk-in cooler and uncovered tea in container in cabinet under handsink at wait station. Observed bag of onions and box of potatoes stored under three-compartment sink drainboard.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Linens- cleaning and storage
Observed dried meat particles on meat slicer and dried ice cream and mold on ice cream machine nozzles and dispenser - items were not cleaned and sanitized within 4 hours of use. Corrected. Observed wet pans and containers stacked on kitchen shelves.
- Using a handwashing sink- operation and maintenance
Observed garden hose, box and other equipment blocking kitchen handsink. Observed carts and other equipment blocking access to handsink in dishroom by the ice machine.
- Roasts held at a temperature of 130°F or above
Observed crab rangoon, seafood with vegetables and chicken with mushrooms ranging from 110 to 123 degrees on buffet steam table. Foods were replaced with fresh foods, corrected.
- Poisonous or toxic materials used and applied
Observed can of insect spray in cabinet under handwashing sink at the wait station - this insecticide is not approved for use in food service establishments. Removed, corrected.
- Food storage - preventing contamination from the premises
Observed container of lemons stored in both ice bins at each wait station. Observed egg roll wrappers on walk-in cooler floor. Observed uncovered foods in walk-in cooler and uncovered tea in container in cabinet under handsink at wait station. Observed bag of onions and box of potatoes stored under three-compartment sink drainboard.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed dried meat particles on meat slicer and dried ice cream and mold on ice cream machine nozzles and dispenser - items were not cleaned and sanitized within 4 hours of use. Corrected. Observed wet pans and containers stacked on kitchen shelves.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed grease buildup on filters in ventilation hood - noticed dust particles coated in grease hanging from edges of filters.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
There were no preparation dates on containers of cooked pork roasts and boiled eggs - repeat violation. Correct.
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11/06/2013 | Routine |
- In-use utensils, between-use storage
Handles of ice scoops touching ice, moved corrected on-site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Various items not date marked- Date mark products with the day of prep this counts as day one, seven day hold on these items. Freezing stops the time but must be marked in/out of freezer. Corrected on-site.
- Foods are cooled using appropriate methods
Large quantities, plastic container, and convered- noodles in the walk-in cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs stored over covered ready-to-eat foods, corrected on-site.
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
Shelve rusted where equipment is stored. Gaskets on middle door of prep cooler in poor repair.
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04/25/2013 | Routine |
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