- 901:3-4 15 Observed seven containers of the Beechnut Steamies Corn, black beans and rice was dated 5/24012, and 4 containers of the Beechnut Steamies Rice pudding with apples were dated 5/17/12. Check and rotate stock regularly to assure baby food items are removed from the retail sales floor by the expiration date. This inspector relocated these items off the retail shelf today.
- R/6.4 Observed a gap at the bottom of the warehouse exit door. Maintain all doors to the outside tight fitting in order to prevent possible pest entry.
- 6.4 Clean the mop sink and the surrounding area, which is soiled and contains accumulations.
- 4.3 Repair the damaged or soiled caulk surround the hand sinks in both restrooms.
- 3.5 Relocate the price tags which were observed covering the expiration dates on the food items throughout.
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5/30/2012 | Standard 1 | |
- R/*4.5/4.6 Observed the following soiled food contact surfaces:
- - One knife in the knife storage box
- - Brown residue on the ice machine shield
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 6.2 Repair the non-functioning light fixtures by the hand sink in the kitchen, in the dish area, (R)all lights under the vent hood, and in the women's restroom, to provide lighting as specified in OAC 3717. PIC has light bulbs on-site for repairs.
- 6.4/4.4 The following areas need repair:
- R/- Missing coving at the floor-wall juncture behind the dish machine table, and in the women's restroom.
- - Damaged caulk at the wall/hand sink juncture in the kitchen and women's restroom
- - Damaged door seals on the on the waitress cooler, cook's reach-in unit, and the waitress cooler under the front counter
- - Non-functioning six door cooler unit in the waitress area. Reportedly Pic intends to repair the compressor in this unit.
- - Wall behind the waitress cooler is damaged and chipped
- - Back splash on the waitress front counter is damaged
- Repair/replace these areas, to provide a more easily cleanable surface.
- 6.4/4.5 The following areas need cleaned:
- - Floor surface contained food debris/other debris under/behind cooking equipment
- - Pooling water on the shelf under the cook's steam table
- - Interior of the cook's steam table
- - Walls in the dish area
- - Top of the dish machine
- - Trough of the dish machine is soiled and contains mineral deposits
- - Door seal on the three door storage cooler
- - Spill on the bottom of the Kelvinator Freezer
- - Interior of the Qualite steam table unit
- - Storage trays in the walk-in cooler lining the shelves
- Physical facilities shall be maintained clean.
- 5.1/6.4 Observed the hot water tank was dripping/leaking and contained pooling water on the floor. Plumbing shall be maintained in a state of good repair. Clean the pooling water in this area.
- 6.1 Observed the salad bar light fixture was lacking a light shield and end caps or a shatter proof bulb. Provide this to prevent contamination of foods.
- 5.4 Keep dumpster lids closed to prevent pest entry,
- R/*COLD HOLDING: Observed French toast mix and corned beef hash were holding at improper temperatures. Maintain all PHFs cold holding at 41°F or below in order to limit bacterial growth. See Temperature log at the bottom of page one.
- CHEMICAL: Observed three chemical spray bottle unlabeled or mislabeled. Properly label toxic chemicals to avoid confusion and misuse.
- TEMPERATURE MEASURING DEVICE: Thermometer was reading 28°F in an ice bath. Provide an accurate long stem thermometer.
- Discussed obtaining a thin probe digital thermometer in order to monitor the temperature of thin foods. This inspector calibrated this thermometer today.
- NOTE: Cooked/cooled potatoes, previously sliced were holding at 41-47°F. During food prep, temperatures may rise slightly above
- 41°F, and 4 hours is permitted to return the foods back to 41°F.
- CONSUMER ADVISORY: Observed the breakfast special menu was lacking a consumer advisory and menu items that will be undercooked were not denoted. Provide a consumer advisory and denote the menu items to be under cooked.
- Discussed reheating food items.
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4/26/2012 | Standard 1 | R/DATEMARKING: Observed the following foods held beyond 7 days:
- Pasta dated 4/8/12
- Stuffed peppers were lacking a date marking
- Hash browns dated 4/8/12
- Turkey dated 4/16/12
- Roast beef dated 4/6/12
- Stuffed Grape leaves dated 4/9/12
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC removed these foods from the walk-in cooler and relocated them to the dish area, as this inspector entered the kitchen area.
PERSONAL CLEANLINESS: Observed three packs of cigarettes on the preparation table, and an ashtray on the stool by the ice machine. Food employees shall smoke in a separate designated area, and wash hands prior to returning to work. Reportedly, PIC and staff smoke outside. Recommend to keep cigarettes with personal belonging and keep ash tray outside.
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- *4.5/4.6 Observed the ice machine shield, interior bin, and the ice machine chutes on the self service beverage machines in the dining room were soiled or contained a mold like growth. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
- R/C/*7.1 Observed espresso machine cleaner stored on the cart with and above equipment. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/3.2 Observed a wet wiping cloth was stored on the counter in the drive thru area. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- R/C/3.2 Observed a water squeeze bottle lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent possible confusion or misuse.
- 4.5/6.4 Clean the following areas which were soiled:
- C/- Door seals on the freezer unit #1 on the cook's line, counter unit #1 with yogurt parfaits, Beverage air salad unit, and on the espresso unit
- - Cabinets under the self service pop dispensing machine and ketchup dispenser
- - Shelves storing condiment bins in the drive thru area contained a spill
- - Floor under the dish machine
- - Interior of the refrigeration unit under the espresso machine
- - Ceiling fan in the family restroom was dusty
- - Area surrounding the self service ketchup dispenser
- Correct these areas.
- 4.1 Provide a thermometer in the Frappe' unit, currently holding at 41°F and below. This inspector provided a thermometer for this unit today.
- 6.2 Provide hand washing signs in the public and family restrooms to inform employees where to wash hands.
- 6.4 Clean or repair the soiled or damaged grout surrounding the floor drain under the dish machine.
- 5.4 Clean the garbage and debris surrounding the dumpster.
- 4.8 Relocate the equipment off the floor in the exterior shed unit. Store equipment six inches off the floor.
- 5.1 Repair the leaking dish machine, mop sink and three vat sink faucet. Plumbing shall be maintained in a state of good repair.
- 4.3 Clean or repair the soiled caulk at the wall/three vat sink juncture.
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3/20/2012 | Standard 1 | |
- *4.0 Observed foods throughout covered/stored in plastic grocery bags. Store food in containers/coverings approved for use with food (ex: Ziploc, plastic wrap, wax paper, etc). Plastic grocery bags may impart chemicals/unsafe materials onto food.
- 3.2 Observed a large bag of chicken stored on the floor of the walk-in freezer. Store foods 6 inches off of the floor in order to prevent possible contamination.
- 3.2 Cover foods during storage in the walk-in freezer in order to prevent possible contamination.
- 3.2 Observed wet wiping cloths stored on the counters. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- 3.2 Label the white granular substances (salt, etc) on the wok cooking cart in order to prevent confusion or misuse.
- Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135 to 41°F in a total of 6 hours. Proper cooling methods include: small/shallow portions spread out under refrigeration; ice bath; and ice wand. Discussed cooling with PIC.
- -PIC reported proper thawing procedures, under draining/running water, while not allowing foods to rise above 41°F.
- -One accurate long stem thermometer available.
- -Observed proper chemical storage and labeling.
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12/19/2011 | Standard2 | R/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-several bins of raw animal foods stored above sauces/vegetables in the walk-in cooler
-raw shrimp stored behind vegetables in the prep cooler
Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
Store raw animal foods in front of ready-to-eat foods in prep coolers. Discussed re-arranging the coolers with PIC today.
COLD HOLDING: Observed pork, stored on the back prep table, cold holding improperly at 52°F. Potentially hazardous foods (PHFs) shall be cold holding at 41°F or below in order to limit bacterial growth. PIC placed the pork into the cooler. Discussed placing foods immediately back into the cooler, after prep, if cooking will not be taking place until later on.
COOLING: Observed egg rolls, made yesterday, stacked in containers at 43°F° in the walk-in cooler.
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- The following are repeat violations from the Standard 2 and CCP 2 inspections dated 11/18/11:
- C/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -11/28 hard boiled eggs in the walk-in cooler
- -11/26 deli turkey in the prep cooler
- -11/26 meringue pie (reportedly, opened on 12/4 and a new sticker was not added)
- -whole turkey, made on 12/5, in the walk-in cooler lacking a date mark
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- 6.2 Replace the 3 burned out lights under the vent hood in order to provide 50 foot-candles of light.
- 6.4 The following areas need repair:
- -damaged floor tile throughout
- -missing coving at the floor-wall juncture behind the dish machine table
- Repair/replace the damaged floor tile and missing coving in order to provide a more easily cleanable surface.
- 4.5 Clean the bottom dry goods shelf (next to the toast station) in order to remove dust and grease build-up.
- NOTE: The Beverage Air cooler was checked at today's inspection. Ambient air temperature was 40°F.
- -PHFs were 41°F or below throughout.
- NOTE: Discussed cooling: Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41° in a total of 6 hours.
- Cool rapidly using shallow portions under refrigeration, ice bath, or ice wand.
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12/6/2011 | Follow Up 1 | |
- R/*3.0 Observed strawberries in the reach-in cooler with mold-like growth. Foods shall be wholesome and safe for consumption.
- R/*4.4 Observed ambient air temperature of the pie cooler at 44.7°F-45°F. Maintain coolers with potentially hazardous foods
- (PHFs) at 41°F or below. PIC removed the PHFs from the cooler. See CCP inspection dated 11/18/11.
- *4.5/4.6 Observed the following soiled food contact surfaces:
- -dried food debris on the meat slicer blade
- -brown residue on the ice machine shield
- -food debris/dust on the bottom clean dish storage tray
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/6.2 Replace the 3 burned out lights under the vent hood in order to provide 50 foot-candles of light.
- 6.4 The following areas need repair:
- -R/damaged floor tile throughout
- -missing coving at the floor-wall juncture behind the dish machine table
- Repair/replace the damaged floor tile and missing coving in order to provide a more easily cleanable surface.
- 6.4 The following areas need cleaned:
- -food debris/other debris along floor-wall junctures
- -food debris/other debris under/behind cooking equipment
- -food debris/other debris under the dish machine area
- Physical facilities shall be maintained clean.
- 4.5 The following equipment needs cleaned:
- -dusty ice machine vent
- -dusty bottom dry goods shelf
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- C/3.2 Observed a squeeze bottle of salt, in the waitress area, lacking a label. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- C/4.1 Provide an accurate thermometer in the pie case in order to monitor ambient air temperature.
- NOTE: Unable to obtain an accurate ambient air temperature of the cashier area Beverage Air reach-in due to heavy use. Monitor this unit to verify that 41°F or below is maintained.
- PIC relocated the raw beef and discarded the raw sausage today.
- R/COLD HOLDING: Observed coconut meringue pie cold holding improperly at 45°F in the pie case. Maintain all PHFs cold holding at
- 41°F or below in order to limit bacterial growth. PIC relocated the meringue pies to the walk-in cooler. See Standard 2 report dated
- 11/18/11.
- THAWING: Observed a box of fish thawing at room temperature in the 3-compartment sink. Foods shall be thawed: under refrigeration; under cold running, draining water while not allowing food to rise above 41°F; or as part of the cooking process. PIC relocated the fish to the walk-in cooler.
- CHEMICAL: Observed a container with pain reliever spray stored above the spices. Store toxic chemicals, including medications, separate from food and equipment in order to prevent possible contamination. PIC relocated the container today.
- TEMPERATURE MEASURING DEVICE: Unable to locate a long stem thermometer ranging from 0°F-220°F. Provide an accurate long stem thermometer in order to monitor food temperatures. Discussed obtaining a thin probe digital thermometer in order to monitor the temperature of thin foods. PIC agreed to purchase a thermometer.
- REHEATING/HOT HOLDING: Observed the following reheated foods hot holding at improper temperatures in the steam table:
- -chicken and rice soup 129°F
- -chili 128°F
- Foods shall be reheated to 165°F within 2 hours, prior to hot holding, in order to limit bacterial growth. Foods shall be cooked and reheated to proper temperature prior to being placed into hot holding devices, where they may hot hold at 135°F or above.
- -Observed single-use glove use. Discussed changing gloves and washing hands after handling any raw foods. Also, discussed changing gloves or washing hands after handling dirty dishes.
- -Observed consumer advisory on the menu for foods that may be served under-cooked.
- NOTE: Cooked/cooled potatoes, awaiting slicing, were at 46°F. During food prep, temperatures may rise slightly above 41°F, and 4 hours is permitted to return the foods back to 41°F. Discussed leaving the potatoes in the cooler until the time is available to cut them.
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11/18/2011 | Standard2 | R/HANDWASHING: No paper towels observed at the hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Employee replaced the paper towels today.
R/DATEMARKING: Observed the following foods held beyond 7 days:
-rice in the walk-in cooler 11/4
-sauerkraut in the reach-in cooler 10/7
-hard boiled eggs in the walk-in cooler 11/2
-pulled pork in the walk-in cooler 11/9
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded foods today.
R/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-ground beef stored above ready-to-eat foods in the reach-in cooler
-raw sausage on the same tray as vegetables and above ready-to-eat foods in the walk-in cooler
Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
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- R/C/*4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Chlorine sanitizer was empty. PIC replaced the sanitizer today.
- C/*7.1 Observed glass cleaner and espresso machine cleaner stored on the cart with drink syrups and straws. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/3.2 Observed a wet wiping cloth on the front counter. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- R/C/3.2 Observed a water squeeze bottle lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent possible confusion or misuse.
- 4.5 Observed ice build-up in the walk-in freezer. Make any necessary repairs and maintain foods protected from possible contamination.
- 4.8 Invert the plastic pans/trays on the clean equipment shelf in order to thoroughly dry and prevent possible contamination.
- -Observed proper raw shell egg storage on the bottom of the upright cooler.
- -Observed eggs, sausage, and McGriddles hot holding properly above 135°F.
- -Observed employees wearing single-use gloves to prevent bare hand contact.
- -One accurate digital thermometer available for use.
- -Heat treatment logs were available for review.
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10/24/2011 | Standard2 | |
- 3.2 Observed a plastic food container being used for a scoop in the rice cooker. Provide a food dispensing utensil with a handle in order to avoid possible contamination from hands.
- C/6.2 Provide an employees must wash hands sign at the restroom hand sinks and the front hand sink in order to encourage proper hand washing.
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8/29/2011 | Standard 1 | R/PROTECTION FROM CONTAMINATION: Observed several bins of raw animal foods stored above vegetables in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination.
Discussed re-arranging the cooler with PIC today.
PROTECTION FROM CONTAMINATION: Observed raw shrimp stored behind pork and carrots in the prep cooler. Store raw animal foods separate from ready-to-eat foods in order to prevent possible cross-contamination. Discussed maintaining raw animal foods in front of ready-to-eat foods in the prep cooler.
-PIC reported proper thawing under cold running, draining water while not allowing foods to rise above 41°F.
-One accurate long stem thermometer was available for use.
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- C/*7.1 Observed lighter fluid stored above grilling pots, cutting boards, and grill pans. Store toxic chemicals separate from food and equipment in order to prevent possible contamination.
- 6.4 Observed a gap at the bottom of the warehouse exit door. Maintain all doors to the outside tight fitting in order to prevent possible pest entry.
- -Baby food was properly within the expiration dates.
- -Canned goods were in good condition and without dented seals.
- -Restrooms were properly stocked with soap and paper towels.
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7/12/2011 | Standard 1 | |
- R/C/*4.4 No chlorine residual observed on the dish machine final rinse. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize.
- C/*3.0 Observed hummus in the reach-in cooler with mold-like growth. Foods shall be wholesome and safe for consumption. See critical control point (CCP) inspection dated 5/20/11.
- *4.4 Observed ambient air temperature of the pie cooler at 45°F. Maintain coolers with potentially hazardous foods (PHFs) at
- 41°F or below. PIC removed the PHFs from the cooler. See CCP inspection dated 5/20/11.
- R/4.5 Observed an ash tray with cigarette butts stored on the prep table. When bringing ash trays indoors for cleaning, store them in an area separate from food, food prep, or clean equipment in order to prevent possible contamination. Recommend taking ash trays directly to the dirty dish area for cleaning.
- R/6.4 Remove any unused/unnecessary equipment from the outdoor area.
- C/3.2 Observed several wet wiping cloths stored on the counters. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- 6.2 Replace the burned out lights under the vent hood and in the cooks area in order to provide 50 foot-candles of light.
- 5.1 Observed a leaky faucet on the 3-compartment sink. Repair the faucet in order to keep plumbing in good repair.
- 6.4 Repair the damaged floor tile in front of the rear door in order to provide a more cleanable surface.
- 6.4 Observed gaps around the rear door. Maintain all openings to the outside tight fitting in order prevent possible pest entry.
- C/3.2 Provide a cap/cover on the vinegar jug in order to prevent possible contamination.
- 4.1 Observed non-commercial toasters in the operation. Equipment shall be commercial grade (NSF approved).
- C/3.2 Observed a water spray bottle lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- NOTE: Discussed using the indirectly drained prep sink for any food preparation.
- PROTECTION FROM CONTAMINATION: Observed a package of raw beef stored on top of a container of rice in the reach-in cooler.
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the raw beef today.
- R/COLD HOLDING: Observed the following foods cold holding at improper temperatures:
- -hash browns on the counter 80°F
- -lemon meringue pie 42°F
- -coconut meringue pie 45°F
- -sausage links on top of microwave 58°F
- Maintain all PHFs cold holding at 41°F or below in order to limit bacterial growth. Discussed bringing smaller amounts of hash browns out of the walk-in for busy times. Discussed keeping sausage links hot at 135°F or above or cold at 41°F or below. PIC discarded the hash browns and lemon meringue pie and returned the sausage and coconut meringue pie to the walk-in cooler.
- NOTE: Discussed cooling foods with the lids off and small portions. Also, discussed cooling prime rib and other roasts rapidly by slicing into smaller pieces. Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours.
- NOTE: Discussed date marking soft cheeses such as feta and fresh mozzarella once they are opened.
- -One accurate long stem thermometer available for use.
- -PIC displayed knowledge of proper reheating procedures, in the microwave or stove top.
- -Observed proper consumer advisory statement on the menu.
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5/20/2011 | Standard 1 | R/HANDWASHING: No paper towels observed at the hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Employee replaced the paper towels today.
R/DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-rice in the reach-in cooler 5/9
-hummus in the reach-in cooler 5/9
-no date hard boiled eggs in the walk-in cooler
-lemon meringue pie in the display cooler 4/30
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the rice, hummus, and pie. PIC dated the hard boiled eggs 5/19.
R/PERSONAL CLEANLINESS: Observed an open beverage on the kitchen prep table. Beverages, in areas with food or equipment, must be covered in order to prevent possible contamination. Discussed with PIC today.
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- *4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Sanitize in 3-compartment sink until repairs are made.
- 4.5 Clean the top, exterior of the dish machine in order to remove food debris build-up.
- 3.2 Observed several wet wiping cloths on the counters. Store wet wiping cloths in sanitizing water in order to prevent possible contamination.
- C/3.2 Observed a water squeeze bottle lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent possible confusion or misuse.
- -Observed proper raw shell egg storage on the bottom of the upright cooler.
- -Observed eggs, sausage, and breakfast burritos hot holding properly above 135°F.
- -Observed proper chemical storage throughout.
- -Observed employees wearing single-use gloves to prevent bare hand contact.
- -One accurate digital thermometer available for use.
- -Heat treatment logs were available for review.
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5/10/2011 | Standard 1 | |
- 4.0 Observed lo-mein noodles stored in a plastic grocery bag. Store food in food-grade bags in order to prevent possible contamination.
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2/28/2011 | Standard2 | |
- The following are repeat critical violations from the Standard 2 report dated 11/22/10:
- C/*2.4/6.2 No paper towels observed at the hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC replaced the paper towels today.
- C/*3.4 Observed the following foods held beyond their 7 days:
- -deli turkey 11/27
- -beef roast 11/27
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the turkey and beef today.
- C/*2.3 Observed an opened beverage on the ice cream freezer in the waitress area. Drink from covered beverage containers in areas of food preparation and clean equipment. Beverage was discarded today.
- C/*3.4 Observed the following foods cold holding at improper temperatures:
- -butter in the toast station, not on ice, at 76°F
- -raw bacon on the cooks line table at 47°F
- -raw sausage links on the cooks line table at 46°F
- PHFs shall be cold holding at 41°F or below in order to limit bacterial growth. PIC discarded the butter and put a new container on ice. PIC placed the bacon and sausage back into the walk-in cooler.
- -Take steps necessary to maintain the Critical Control Points of the Food Code.
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12/6/2010 | Follow Up 1 | |
- R/*4.4 No chlorine residual observed on the dish machine final rinse. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. PIC called for repairs. Sanitize in the 3 compartment sink until repairs are made. Recommend daily monitoring of chlorine concentration with test kit.
- *4.5/4.6 Observed grease and food debris on a wire rack that is stored on the clean dish rack. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 Clean the vent hood in order to remove grease and dust build-up. Reportedly, the vent hood is scheduled to be cleaned on
- Monday 11/29.
- 3.2 Observed a bag of onions stored on the floor of the walk-in cooler. Store food 6 inches off the floor in order to prevent possible contamination.
- 4.5 Observed a used ash tray stored on the prep table. When bringing ash trays indoors for cleaning, store them in an area separate from food, food prep, or clean equipment in order to prevent possible contamination. Recommend taking ash trays directly to the dirty dish area for cleaning.
- R/6.4 Clean the floor more thoroughly in the following areas:
- -under the dish machine area
- -under pop syrup rack
- Physical facilities shall be maintained clean.
- R/4.4/5.1 Observed potatoes, in a pot, in the 3 compartment sink. Reportedly, the prep sink is not used and the water is turned off to this sink. The 3 compartment sink is for ware washing only. Maintain the prep sink in good repair in order to wash and prepare foods.
- 6.4 Remove any unused/unnecessary equipment from the outdoor area.
- NOTE: Observed a "damp/musty" odor in the back room. Reportedly, the roof leak has been fixed. Monitor this area and make any necessary repairs or cleaning.
- When handling ready-to-eat foods, use single-use gloves or utensils in order to prevent bare hand contact and possible contamination. Discussed with PIC. PIC agreed to remind all employees about avoiding bare hand contact with ready-to-eat foods.
- R/COLD HOLDING: Observed the following foods, on the prep top cooler, cold holding at improper temperatures:
- -sliced tomato 55°F
- -cheese slices 49°F
- -ham 45°F
- -corned beef 43°F
- -gyro meat 42°F
- Maintain all PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC stated that the food temperatures return to
- 41°F after the cooler lid is shut. Recommend lowering the cooler's ambient air temperature in order to compensate for the heat received from the cooking equipment.
- PROTECTION FROM CONTAMINATION: Observed an employee wear the same rubber gloves used to handle dirty dishes and trash when handling clean dishes and peel potatoes. Wash hands and change single-use gloves in between handling dirty and clean dishes. Wash hands and change single-use gloves before food preparation. Discussed with PIC. PIC agreed to remind employees of proper handwashing and glove use.
- NOTE: Discussed placing the butter in a container of ice in order to avoid it rising above 41°F.
- NOTE: PIC discussed printing a new menu. Place an * only in front of each food that may be served undercooked, then place a consumer advisory statement on the menu. A consumer advisory is present on the current menu.
- -One accurate long stem thermometer available for use.
- -PIC displayed knowledge of proper cooling procedures, using an ice bath to start and then finishing in the walk-in cooler.
- -PIC displayed knowledge of proper reheating procedures, in the microwave or stove top.
- -Observed proper raw animal storage, separate from and below ready-to-eat foods.
- -Date marking has improved, continue efforts to ensure all ready-to-eat, PHFs are date marked properly.
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11/22/2010 | Standard2 | R/HANDWASHING: No paper towels observed at the hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Employee replaced the paper towels today.
DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-R/rice in the walk-in cooler 11/6
-corned beef in the walk-in cooler, cut on Saturday, lacking a date mark
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the rice and dated the corned beef today.
PERSONAL CLEANLINESS: Observed an open beverage in the waitress area. Beverages, in areas with food or equipment, must be covered in order to prevent possible contamination. PIC discarded the beverage today.
PREVENTION OF CONTAMINATION FROM HANDS: Observed employee handle toast with bare hands.
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- *3.4 Observed Canadian bacon and egg squares beside the fryer awaiting preparation at 52°F and 43°F respectively. Maintain time-temperature controlled for safety foods (TCS) cold holding at 41°F or below in order to limit bacterial growth. Recommend pulling out small amounts of these foods for busy prep in order to avoid the temperature danger zone. PIC surrounded the containers with ice and agreed to monitor.
- R/4.4 Repair the torn door seal on the walk-in freezer.
- -One accurate digital thermometer was available for use.
- -Observed proper storage of raw shell eggs, on the bottom shelf of the coolers.
- -Heat treatment logs were available for review.
- -TCS foods were hot holding properly at 135°F or above.
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11/17/2010 | Standard2 | |
- R/3.2 Observed a tub of thawing beef stored on the walk-in cooler floor. Store food 6 inches off of the floor in order to prevent possible contamination.
- 3.2 Observed box of egg rolls and tub of chicken stored on the walk-in freezer floor. Store food 6 inches off of the floor.
- 3.2 Store food covered in the walk-in freezer in order to prevent possible contamination.
- NOTE: Reportedly, the food stored in grocery bags is for employee use only. Be reminded that food, for the restaurant, shall be stored in food grade containers/bags.
- CHEMICAL: Observed a bottle of multi-vitamins stored above the prep cooler. Store personal medications in a separate designated area away from food and equipment in order to prevent possible contamination. PIC relocated the vitamins.
- -PIC displayed knowledge of proper cooling procedures, in the cooler or in the freezer.
- NOTE: Observed raw shell eggs stored next to employee food in the walk-in cooler. Recommend storing raw animal foods separate from and below personal food in order to prevent possible cross-contamination.
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9/14/2010 | Standard 1 | PROTECTION FROM CONTAMINATION: The following raw animal foods were stored improperly:
-R/Several bins of raw chicken and beef above sauce containers in the walk-in cooler
-Raw shrimp behind pork and carrots in the prep cooler
Store raw animal foods separate from and below ready to eat foods. In prep coolers, store raw animal foods separate from and in front of ready to eat foods in order to prevent possible cross contamination. Discussed preparing less raw or sauce product in order to create room in the walk-in cooler to store foods properly. Reportedly, the shrimp doesn't stay cold if stored in front of the cooler. Discussed making repairs or re-arranging with PIC today.
PROTECTION FROM CONTAMINATION: Observed a can of Oyster Sauce with a dented seam. Do not use dented canned goods in order to prevent possible contamination. Store damaged canned goods in a separate designated area.
Discussed damaged canned goods with PIC.
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- The following violations are repeat from the Standard 1 and CCP 1 reports dated 5/3/2010:
- *4.5/4.6 The following food contact surfaces were soiled:
- -trays holding the clean dishes in the dish area contain build-up
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.4 The following foods were lacking a date mark:
- -Cooked potatoes, made yesterday, were lacking a date mark
- -Cooked spaghetti, made Wednesday, was lacking a date mark
- Ready-to-eat, potentially hazardous foods shall be dated the day of opening or preparation and used or discarded within 7 days.
- R/6.4 Continue efforts cleaning the floors in the following areas:
- -below and behind cooking equipment
- -below 3 compartment sink
- -behind dish machine area
- -below pop syrup rack
- Physical facilities shall be maintained clean.
- 4.5 The following equipment needs cleaned:
- -dusty fan by the hand sink
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 Observed gaps between the rear door and the door frame. Maintain all doors to the outside tight fitting in order to limit pest entry.
- R/NOTES: Observed PIC dispose of an ashtray full of cigarette butts that were sitting inside. Be reminded that smoking is prohibited inside. Keep ashtrays outside to prevent possible contamination of food and equipment.
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6/4/2010 | Follow Up 1 | |
Restaurant representatives - add corrected or new information about D & J Brunswick Dining And Catering Llc, 1733 Pearl Rd., Brunswick, OH 44212 »