- R/C/*3.2 Observed raw shell eggs stored above pastry fillings in the green refrigerator. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.4 Observed the creamer was holding at 45°F in the dispenser. Foods shall be held at 41°F and below to limit the growth of organisms.
- R/*4.5/4.6 Observed excessive black mold-like residue throughout the interior of the ice machine. Food contact surfaces shall be washed, rinsed, and sanitized, and clean to the sight and touch.
- *4.0 Observed donuts wrapped in a white garbage bag in the freezer. Use food grade bags/liners for the storage of food in order to avoid possible contamination from the chemicals/materials used in the construction of the garbage bags.
- R/6.1 Provide coving for the floor-wall juncture behind the Frialator, behind the mixer, and re-secure the coving behind the 1- compartment sink in the filing area, to provide a cleanable surface.
- R/4.1 Observed various household items (refrigerators, freezers, etc) in the operation. When this equipment fails to meet the requirements of the Food Code it must be replaced with commercial grade (NSF).
- R/6.4 Observed lacking ceiling tiles or light shields in the back room. Repair this.
- 4.5/6.4 Clean the following soiled areas:
- - interior bottom of the cappuccino machine
- - bottom of the Franklin ovens
- - bottom interior of the Frialator Fryer
- - hood above the Frialator
- - pooling water on the floor under the ice machine. Clean these areas.
- 4.4 Repair the damaged bottom door seal of the Amana Refrigerator by the front hand sink, to provide a cleanable surface, and to facilitate with temperature maintenance.
- R/6.2 Increase the lighting/replace light bulbs above the filing table, in order to provide 40 foot-candles of light, currently 36 footcandles of lighting.
- 6.4 Repair the damaged floor tiles behind and under the ice machine, mixer, and under the freezer unit, to provide a cleanable surface.
- 3.2 Store the wet wiping cloths in the wiping cloth bucket to prevent bacterial growth.
- 4.0/4.4 Observed a gap between the wooden planks on the table used for topping the donuts. Eliminate the gaps to provide a cleanable surface.
- 3.2 Label the containers with the donut topping to avoid confusion and misuse.
- 5.4 Provide a covered can in the unisex restroom.
- 6.4 Provide caulk between the wall/hand sink juncture in the unisex restroom.
- 6.4 Continue to provide pest control measures for the fruit fruits or small flying insects throughout.
- 6.0 Eliminate the air gap under the exit door to prevent pest entry.
- Note: Operation added an Amana Commercial microwave.
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4/23/2012 | Standard 1 | |
- R/C/*3.2 Observed raw shell eggs stored above pastry fillings in the green refrigerator. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *4.5/4.6 Observed excessive brown/black residue build-up on the ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. Empty the machine of ice before cleaning the shield and allow to air dry before contacting the ice.
- R/5.1 Observed dirty dishes in the kitchen hand sink. Wash, rinse, and sanitize dishes in the 3-compartment sink. The hand sink is for hand washing only.
- R/6.1 Provide coving for the floor-wall juncture behind the kitchen hand sink and re-secure the coving behind the 3-compartment sink.
- R/4.1 Observed various household items (refrigerators, freezers, microwaves, etc) in the operation. When this equipment fails to meet the requirements of the Food Code it must be replaced with commercial grade (NSF).
- 3.2 Observed several scoop handles buried in the contents of the bulk bins. Store handle scoops upward and out of the food in order to prevent possible contamination.
- R/6.4 Observed water damaged ceiling tile in the back room. Repair this.
- 6.4 Observed damaged flooring near the back door. Repair this.
- 4.5 Clean the shelving in the green refrigerator to remove food debris/spill.
- R/6.2 Increase the lighting/replace light bulbs in the back room in order to provide 10 foot-candles of light.
- 6.4 Clean the floor under the back room shelving more thoroughly.
- 4.0 Observed a tray of pastries wrapped in a black garbage bag in the limo freezer.
- Use food grade bags/liners for the storage of food in order to avoid possible contamination from the chemicals/materials used in the construction of the garbage bags.
- NOTE: Clean the "personal" freezer in order to remove food spill and prevent possible contamination.
- -Observed employee using deli tissue in order to avoid bare hand contact with the donuts.
- -Refrigerator storing milk was holding properly at 37°F
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3/24/2011 | Standard 1 | |
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