| No violation noted during this evaluation. | 11/13/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation:Using cardboard box to store extra sandwiches for backup supply, should not reuse cardboard for any other than its original product. Provide a container that is smooth, cleanable, and nonabsorbent, such as plastic or metal. Switched to metal container.
- Established procedures for responding to vomiting and diarrheal events
Observation:Need to have written procedure and equipment available for staff to respond to V&D event. Has poster posted but need to define further, ie distance to clean for contamination, discarding foods, restriction of food worker, etc.
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10/27/2014 | Regular |
- Sanitization methods - hot water, chemical
Observation:Two wiping buckets of sanitizer were less than 50 ppm, must test to ensure water is sanitizing at minimum of 50 ppm, changes midmorning routinely.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Has dill dip made on site that is past the 7 days use by date, discarded, recommending making smaller quantities.
- When to wash
Observation:Must wash hands when remove gloves before moving on to next task, ie after handling soiled items.
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04/24/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Has wrapped crispitos thawing to be baked for lunch, some temp at 45 degrees, must now allow to exceed 41 degrees F. Moved back to walk in cooler now, will be used within next two hours. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat slicer has small amount of food residue on undercarriage area and bracket above the blade, clean and sanitize. 2) Ice machine has some buildup on the water collection area, empty, wash, rinse, sanitize and let air dry before allow to refill. Must do monthly or more frequently if buildup is noted.
- Laundry facilities
requirement, location, and use
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10/31/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Has chemical sprays and grill cleaner stored above food products on storage rack, must move these items to an area below food and food service items. Correcting now.
- Food storage - preventing contamination from the premises
1) Has tray of dessert bars, graham crackers, and three pots of soup that are not under the sneeze guard, protect with partial food wrap or partial lids. 2) Has a few boxes of food stored on floor in outside walk in freezer, move to shelving. 3) Has stack of chips on floor in dry storage area, move to shelving areas. All foods must be stored at least 6 inches off floor.
- Food on display is protected from contamination by consumers
1) Has tray of dessert bars, graham crackers, and three pots of soup that are not under the sneeze guard, protect with partial food wrap or partial lids. 2) Has a few boxes of food stored on floor in outside walk in freezer, move to shelving. 3) Has stack of chips on floor in dry storage area, move to shelving areas. All foods must be stored at least 6 inches off floor.
- Material characteristics of non-food contact surfaces
Has some cardboard boxes that are being reused to organize smaller items, such as lids, single use cups, muffin cups, and office items. Must not reuse cardboard for any items other than its original contents. Provide a smooth cleanable container for these items.
- Package integrity
One dented can of applesauce, does not sit flat on surface, rim warped, will discard. Corrected on site.
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04/22/2013 | Routine |
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