- Separation from food, equipment, utensils, linens, and single service
Observation: Bottles of window cleaner under the prep table in the kitchen. Corrected on site by moving.
- Food is properly labeled
Observation:Observed many items made and/or repackaged onsite, such as a variety of salads, dips, casseroles, etc. throughout the store, that must contain minimum labeling information that includes the name and location of this establishment, the common name of food packaged, a full list of ingredients in descending order of predominance by weight, and the net contents (weight, volumn or count). Scales used to sell by weight need to be certified for accuracy by the IA. Dept. of Agriculture, Weights & Measures Bureau.
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01/21/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed eight-day datemarking of products datemarked, and many salads, dips, deviled eggs and other retail packaged items made onsite with no datemarking. Guidance document left for reference.
- Light bulbs, protective shielding
Observed openings in the ceiling of the kitchen area. Provide a shatter-proof bulb or fixture cover for light above prep-area in kitchen.
- Handwashing sinks-Numbers, capacities, location, and placement
License was approved with no handwash sink located within the kitchen. Sink in nearby toilet facility is currently being used for hand washing. Any expansion, remodeling or re-plumbing in the kitchen area must include installing a handwash sink that is convenient for frequent and uninterrupted use.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Remove unnecessary articles from the kitchen area.
- Food is properly labeled
Observed many items made and/or repackaged onsite, such as a variety of salads, dips, casseroles, brats, etc. throughout the store, that must contain minimum labeling information that includes the name and location of this establishment, the common name of food packaged, a full list of ingredients in descending order of predominance by weight, and the net contents (weight, volumn or count). Scales used to sell by weight need to be certified for accuracy by the IA. Dept. of Agriculture, Weights & Measures Bureau.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the three-compoartment warewash sink in kitchen. Clean knives and knife holder in meat department and protect from cross-contamination between raw meats and ready to eat meats & cheeses.
- Food temperature measuring devices are provided and readily accessible
Thin-probe, tip sensitive digital thermometer is needed for thinly cooked foods
- Cleanability of floors, walls, and ceilings
Observed openings in the ceiling of the kitchen area. Provide a shatter-proof bulb or fixture cover for light above prep-area in kitchen.
- Test kit provided and used to measure sanitizing solution concentration
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food shall be obtained from sources that comply with law
Observed home-made pickels, salsa, tomato juice and other items unknown, stored in the walk-in cooler that shall be removed from the premises and not offered for sale nor used as ingredients in other food sold onsite.
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03/19/2013 | Routine |
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