- *7.0 There was a purple liquid chemical jug which was lacking a label. Toxic chemicals shall be labeled with the containers contents to avoid confusion or misuse.
- *3.4 Observed the Pepperoni breadsticks were dated 4/8/12 to 4/30/12, mozzarella breadsticks were dated 4/4/12 to 4/30/12, smoked sausage with cheese were dated 4/6/12 to 4/23/12. Foods shall be dated the day of opening and shall be used or discard in seven calendar days. PIC was asked to proper date these foods.
- R/4.8/3.2 Observed cases of cups were stored on the floor by the True freezer and cases of cereal were stored on the floor in the rear storage area. Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- 6.4/4.5/5.4 The following areas were soiled:
- - floor/wall junctures throughout the rear storage, and three vat sink area
- - door seals on the Kelvinator freezer, and small True refrigeration unit
- - cabinets under and surrounding the unused hand sink were soiled and contained mouse droppings. Pest control measures were observed today. Reportedly the pest was removed from premise. Clean and existing droppings.
- - floor surface under the pop syrup rack
- - floor under the Coke freeze machine is soiled and contains foods debris
- - shelves in the Kelvinator unit - cabinet under the coffee grinder
- - exterior of door entering the back room
- - interior of the French vanilla cappuccino machine
- - exterior of the hazelnut cappuccino machine
- - exterior of the gray circular container on the F'real machine. Clean these areas.
- 6.4 Observed there was several holes in the wall surfaces in the three sink and storage area. Repair these areas, to provide a cleanable surface.
- 4.4 Observed the door seal on the Kelvinator refrigerator is damaged, and door seal on the display door with the Arizona Tea. Repair these areas.
- 6.0 Removed the carpet mats lining the floor surface in the beverage and cappuccino areas, to provide a cleanable surface.
- 4.0 Removed the uncleanable cardboard surface under the garbage can in the beverage area. Provide a cleanable surface in this area.
- 4.4 Observed damaged beverage products in the three-vat sink and in the mop sink bucket. Remove damaged products and keep the three vat sink accessible to promote proper wash, rinsing, and sanitizing of food contact surfaces.
- 4.4 Repair the damaged handle on the French vanilla cappuccino machine.
- 6.1 Provide light shields and end caps or shatter proof bulbs on the LED light fixtures in the donut case, to prevent contamination of the food products.
- 3.5 Provide ingredient labels for the Apple fritters, and all varieties of muffins. PIC printed new ingredient sheets for all the bakery items during this inspection.
- 5.4 Remove the unused displays and shelf units in the dumpster enclosure to prevent pest attraction.
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4/11/2012 | Standard 1 | |
- *4.4 Observed the ambient air temperature of the back room upright cooler at 45°F. Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below. PIC relocated the PHFs to the walk-in cooler. Fax MCHD a copy of the completed work order.
- R/C/*7.1 Observed laundry detergent, dish detergent, and 409 stored above and beside Kellogg's cereals on the back room shelves. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/*4.5/4.6 Observed pop residue build-up on the pop nozzles. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/4.8 Observed boxes of equipment (cups, etc) stored on the floor in the back room. Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- R/4.5 Observed some of the walk-in cooler shelving with dust build-up. Clean this.
- -Take steps necessary to correct and maintain repeat violations.
- -Observed proper hot holding temperatures at 135°F or above.
- -Observed proper chemical labeling.
- -Observed one accurate long stem thermometer available for use.
- -Observed proper raw bacon and egg storage, separate from and below ready-to-eat foods, in the walk-in cooler.
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9/6/2011 | Standard2 | |
- R/*7.1 Observed the following chemicals stored improperly in the back room:
- -Ultra laundry detergent stored above jerky and beside soup
- -Tide to Go beside cereal, candy, and jerky
- -Claritin beside cereal, candy, and jerky
- Store toxic chemicals and medications separate from and below food and equipment in order to prevent possible contamination.
- R/*4.5/4.6 Observed pop residue build-up on the pop nozzles. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/C/*3.2 Observed a carton of raw shell eggs stored on top of chip dip in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer at 200ppm.
- R/3.2/4.8 Observed the following food and equipment stored on the floor:
- -C/box of bananas
- -polar pop cups
- -Froot Loops
- -Frosted Flakes
- -coffee
- Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- R/4.5 The following equipment needs cleaned:
- -black residue on the upright cooler shelving in the back room
- -some of the walk-in cooler shelving contains dust build-up
- Maintain equipment clean to the sight and touch.
- 6.4 Clean the floor under pop syrup storage in order to remove syrup spill and debris.
- R/C/6.2 Provide an Employees Must Wash Hands sign in the women's restroom in order to encourage proper handwashing.
- -Take steps necessary to correct repeat violations.
- -Hot dogs and breakfast sandwiches hot holding properly above 135°F.
- -Hot dogs and hamburger cold holding properly below 41°F.
- -Observed proper chemical storage on the retail shelves, separate from and below food and equipment.
- -One accurate long stem thermometer available for use.
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4/13/2011 | Standard 1 | |
- R/*4.5/4.6 Observed pop residue build-up on the self-serve pop nozzles. Wash, rinse, and sanitize food contact surfaces.
- C/*7.1 Observed the following items stored beside and above food in the stock room:
- -Dayquil, Claritin, and Tide to Go
- Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- C/*3.2 Observed raw bacon in the back room cooler stored above creamer. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/3.5 Provide ingredient information for all of the donuts/baked goods in the self-serve donut case. A booklet is available, however, it is missing some products in the case.
- R/3.2/4.8 Observed the following items stored on the floor in the back room:
- -coffee, Frosted Flakes, Corn Pops, and foam cups
- Store equipment 6 inches off of the floor.
- R/4.5 Clean the shelves in the upright cooler (in the back room) in order to remove the dust/dirt build-up.
- R/4.1 Provide a thermometer in the upright cooler (in the back room) in order to monitor the ambient air temperature. Ambient air temperature was 38°F today.
- 3.2 Observed hand soap in the dispenser labeled hand sanitizer. Relabel this dispenser in order to avoid confusion and facilitate proper hand washing.
- 4.5 Clean areas of dust build-up in on the walk-in cooler shelves.
- C/6.2 Provide an Employees Must Wash Hands sign in the women's restroom.
- 6.2 Replace the burned out light bulb in the walk-in cooler.
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9/24/2010 | Standard2 | |
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