- equipment food contact surfaces and utensils clean to sight and touch.
Observation: True 3 door prep cooler has become soiled inside and all food contact surfaces in baking areas soiled.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Lunch meat (3/18) and pizza sauce (3/8) were past shelf life. Both were discarded at time of inspection.
- Material characteristics of non-food contact surfaces
Observation: Observed cloth and paper towels used to absorb moisture.
- Food in a hermetically sealed container
Observation: Found jar of apple butter that was not labeled properly and could not identify if it was obtained from approved source. Jar was discarded at time of inspection. May not use any product that was not obtained from an approved source.
- Cutting surfaces maintained
Observation: Cutting board on 3 door True cooler in baking area has become soiled and must be resurfaced or replaced.
- Plumbing system maintained in good repair
Observation: All sinks in baking area drained very slowly.
- Equipment location, installation, repair, and adjustment
Observation: Door gasket on Ascend 2 door prep cooler is not properly attached.
- In-use utensils, between-use storage
Observation: Dipper well was not on at time of inspection. When utensils are being used for ice cream the dipper well must be on and utensils inside.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: door tracks on display cases, doors and tracks on True 2 door prep cooler, oven mitts (replace), Ascend 2 door stand up cooler door, and all non-food contact surfaces in baking area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed several items in coolers that were not date marked (milk, lunch meat, produce, cheese, etc.).
- Food temperature measuring devices are provided and readily accessible
Observation: True 2 door sandwich cooler does not have a thermometer inside.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items in basement were observed on the floor. Must store at least 6 inches off the floor.
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03/31/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat foods without date mark (lunch meat, fillings, cheeses, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- In-use utensils, between-use storage
1) Observed scoops stored in bulk product containers (sesame seeds,lard, etc.). If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. Ice scoop was also stored in drip tray without water running. If storing scoop in drip tray then it must be in running water. 2) Observed cutting board on sandwich line with deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Tape was observed on kolatch press. Must remove tape from press/stamp to prevent buildup of bacteria. 4) The following areas have become soiled: underside of stand mixers, inside of filling cooler and door gaskets, can opener, bulk storage containers, slicer, and pop nozzles. Must clean all areas to prevent buildup of bacteria and spread of disease. 5) Observed single service items stored on the floor. Must store all food items at least 6 inches off the floor to prevent contamination.
- Drying mops
Mop head was bunched up in mop bucket. Must allow mop head to air dry when not in immediate use. May drape over side, invert handle, or hang from wall.
- Utensils and pressure measuring devices maintained
1) Observed scoops stored in bulk product containers (sesame seeds,lard, etc.). If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. Ice scoop was also stored in drip tray without water running. If storing scoop in drip tray then it must be in running water. 2) Observed cutting board on sandwich line with deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Tape was observed on kolatch press. Must remove tape from press/stamp to prevent buildup of bacteria. 4) The following areas have become soiled: underside of stand mixers, inside of filling cooler and door gaskets, can opener, bulk storage containers, slicer, and pop nozzles. Must clean all areas to prevent buildup of bacteria and spread of disease. 5) Observed single service items stored on the floor. Must store all food items at least 6 inches off the floor to prevent contamination.
- Cutting surfaces maintained
1) Observed scoops stored in bulk product containers (sesame seeds,lard, etc.). If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. Ice scoop was also stored in drip tray without water running. If storing scoop in drip tray then it must be in running water. 2) Observed cutting board on sandwich line with deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Tape was observed on kolatch press. Must remove tape from press/stamp to prevent buildup of bacteria. 4) The following areas have become soiled: underside of stand mixers, inside of filling cooler and door gaskets, can opener, bulk storage containers, slicer, and pop nozzles. Must clean all areas to prevent buildup of bacteria and spread of disease. 5) Observed single service items stored on the floor. Must store all food items at least 6 inches off the floor to prevent contamination.
- Material characteristics of non-food contact surfaces
1) Wire racks in baking area have dust buildup. Must keep clean to prevent buildup of bacteria. 2) Oven mits in baking area have become soiled. Must clean or replace mits to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed scoops stored in bulk product containers (sesame seeds,lard, etc.). If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. Ice scoop was also stored in drip tray without water running. If storing scoop in drip tray then it must be in running water. 2) Observed cutting board on sandwich line with deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Tape was observed on kolatch press. Must remove tape from press/stamp to prevent buildup of bacteria. 4) The following areas have become soiled: underside of stand mixers, inside of filling cooler and door gaskets, can opener, bulk storage containers, slicer, and pop nozzles. Must clean all areas to prevent buildup of bacteria and spread of disease. 5) Observed single service items stored on the floor. Must store all food items at least 6 inches off the floor to prevent contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed container of goulash that was dated 6/6. May not hold any ready to eat food past 7 day hold to prevent buildup of bacteria. Goulash was discarded at time of inspection.
- Linens- cleaning and storage
1) Wire racks in baking area have dust buildup. Must keep clean to prevent buildup of bacteria. 2) Oven mits in baking area have become soiled. Must clean or replace mits to prevent buildup of bacteria. --1) Observed scoops stored in bulk product containers (sesame seeds,lard, etc.). If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. Ice scoop was also stored in drip tray without water running. If storing scoop in drip tray then it must be in running water. 2) Observed cutting board on sandwich line with deep scores and stains. Must resurface or replace cutting board to prevent buildup of bacteria. 3) Tape was observed on kolatch press. Must remove tape from press/stamp to prevent buildup of bacteria. 4) The following areas have become soiled: underside of stand mixers, inside of filling cooler and door gaskets, can opener, bulk storage containers, slicer, and pop nozzles. Must clean all areas to prevent buildup of bacteria and spread of disease. 5) Observed single service items stored on the floor. Must store all food items at least 6 inches off the floor to prevent contamination.
- Roasts held at a temperature of 130°F or above
3 door prep cooler in back kitchen area was temped @ 45*F. May not use cooler for potentially hazardous food until cooler can maintain 41*F or below. All potentially hazardous food moved at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal products stored above ready to eat foods in walk in cooler (chicken and pork sausage). Must adequately separate raw animal prodcuts from ready to eat foods by storing ready to eat food above raw animal products.
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06/24/2013 | Routine |
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