- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
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01/19/2016 | Physical Recheck |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: rice was cooling on counter top at 80deg. Should be moved to fridge or freezer once it falls below 135deg.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: need a certified food safety manager
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: a small probe thermometer is needed to check thin food temperature quickly
- Foods are cooled using appropriate methods
Observation: food should not set out at room temperature when cooling. We talked about cooling in small batches, uncovered, stir frequently and cool in refrigerator once falls below 135 deg.
- Using a handwashing sink- operation and maintenance
Observation: hand wash sink was soiled today. keep sink clean to encourage frequent handwashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The walls have lots of food splashes and the fronts of equipment (microwaves, prep tables, cooler doors) are very soiled today. There should be a cleaning schedule followed where there is a deep cleaning at least once per week.
- Food storage - preventing contamination from the premises
Observation: rice sitting between hand wash and warewashing sink could get splashed
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: a general cleaning of food contact surfaces is needed-cutting boards, work table tops.
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01/05/2016 | Non Illness Complaint |
- Cleaning of cooking and baking equipment
Observation: microwave ovens both need cleaning today. Lots of splashes inside.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: handles on front of coolers in kitchen quite dirty today. More frequent handwashing is needed. Fronts were cleaned before I left today.
- Drying mops
Observation: mops should hang to dry
- Miscellaneous sources of contamination
Observation: food should be stored in food-safe bags or containers and not in grocery bags. Grocery bags are not intended for food storage.
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02/17/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/09/2013 | Routine |
- Roasts held at a temperature of 130°F or above
several PHF items which had been sitting at room temperature were quickly moved to the cooler upon my entering the kitchen. Meat dishes, cheese, rice dishes, sauces, and other items were 53-59 deg today. All other items which had already been in the cooler were 38-40deg. Do not allow prepared food to sit at room temperature including condiments such as cheese or sauce as they can cause foodborne illness.
- Duties of PIC
Person in charge should be responsible for requiring food handlers to follow the food code. When questioned they claim to have a food handling and hygiene training program but what was observed today is contrary to that claim. It is very important to train employees properly and to have active manager control over the actions of those employees. Several educational materials have been left at my previous inspections. Make sure there is a formal training program in place and document what is taught and to whom. A risk control plan will be required for sanitizing dishes since this is still not followed.
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink at time of inspection had no sanitizer in third bay and soap was long gone in the wash bin. It is very important to change the soap when it is low or dish water is dirty, then rinse with clear water, then SANITIZE with bleach in the third bay before air drying. We went over this at legth during my last inspection and this must be followed ever time dishes are washed.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Foods are cooled using appropriate methods
Covered/sealed containers were Cooling at room temp today. Once food is cooked if not for immediate service it should be moved to cooler and kept uncovered until 41deg or less then covered for storage. Rice dish was 113deg cooling with lid on at prep sink.
- When to wash
No hand washing was observed by any employees at any time during my inspection today. Go through handwashing with all food handlers and clean dish handlers.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean dishes in storage should be protected from food prep area splashing. Either a barrier is needed between dishes and food prep area or some other way of protection put in place. --There are quite a few splashes all over kitchen on and around equipment showing there is not deep cleaning done daily as needed.
- Food storage - preventing contamination from the premises
There should be no food stored on the floor at any time. Bag of rice observed today. Never place food containers on the floor or on an area such as garbage can. Ice bin lid was off during my entire visit today. Ice is a food item and should be protected from contaimination. Never place bare hands in the ice bin, use a utensil.
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09/30/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
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08/20/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
store all food items off floor. In basement there is drain pipe coming from steam table to floor drain. Keep all food elevated especially in this area even during deliveries. Thawing food should be done under cool running water or in fridge overnight. Meat was in sink full of stagnant water at time of inspection and around 60deg. This is not a safe thawing practice.
- Material characteristics of non-food contact surfaces
clean dishes should be in strainer, etc and not dried with or on cloth towels
- Roasts held at a temperature of 130°F or above
Steam table
- Food temperature measuring devices are provided and readily accessible
coolers in kitchen
- Posting of a valid license
- Cleaning of cooking and baking equipment
microwaves need cleaning
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink should be 1. soap wash 2. clear water rinse 3. sanitizer of bleach mixed per wall chart and tested with strips to be around 100ppm chlorine then 4. air dry. Sanitizer was inside soap bin today.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Prepared food should be datemarked when prepared then discarded after 7 days
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
hood over grill and oven needs cleaning
- Food is properly labeled
Food in storage should be labeled if not in original package and not sold within 24 hours from prep time (coolers and freezers)
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage - preventing contamination from the premises
store all food items off floor. In basement there is drain pipe coming from steam table to floor drain. Keep all food elevated especially in this area even during deliveries. Thawing food should be done under cool running water or in fridge overnight. Meat was in sink full of stagnant water at time of inspection and around 60deg. This is not a safe thawing practice.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code
- Test kit provided and used to measure sanitizing solution concentration
need chlorine test strips
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08/07/2013 | Routine |
- Food storage containers identified with common name of food
label containers when removed from original packaging.
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03/14/2013 | Routine |
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