- R/*4.4 Observed the Randell dessert cooler with an elevated ambient air temperature of 42.8°F. Maintain coolers with timetemperature controlled for safety foods (TCS) at 41°F or below. See Critical Control Point inspection dated 5/3/12.
- *4.5/4.6 Observed build-up on the ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/3.2 Observed a blue container of flour, on the cooks line, lacking a label. Label all unidentifiable substances in order to prevent confusion or misuse.
- 4.5 The following equipment needs cleaned:
- -dusty condenser fan covers in the walk-in cooler
- -food debris on rolling rack with clean bake ware
- -food debris in a tub storing clean dishes (on the rolling rack)
- Equipment shall be maintained clean.
- R/6.4 Observed areas of rust on the walk-in cooler floor. Repair this area in order to provide a more easily cleanable surface.
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5/3/2012 | Standard 1 | PREVENTION OF CONTAMINATION FROM HANDS: Observed an employee handle toast with bare hands. Wear singleuse gloves or use utensils in order to avoid bare hand contact with ready-to-eat foods and prevent possible contamination. Discussed avoiding bare hand contact with the employee. Observed employee wearing gloves for later orders.
COLD HOLDING: Observed cream cheese desserts cold holding improperly at 42.9°F in the Randell dessert cooler.
Maintain time-temperature controlled for safety foods (TCS) cold holding at 41°F or below in order to limit bacterial growth. PIC attempted to clean the condenser today, however, the temperature remained 42.9°F. PIC agreed to call for repairs and send MCHD a copy of the completed work order. Discussed storing only non-TCS foods in this cooler until repairs are made. See Standard report dated 5/3/12.
-Observed proper raw animal food storage.
-PIC knowledgeable of proper thawing and cooling procedures.
-Observed proper chemical storage.
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- *4.5/4.6 Pop nozzles and the slicer was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.4/4.5/6.4 The following areas were soiled or uncleanable/damaged:
- R/- caulk throughout the dish area and above the hand sink is soiled or lacking.
- - floor surface in the walk-in cooler is rusty
- - shelf supports in the walk-in cooler are soiled/rusty
- - floor under the pop dispensing system was soiled
- - hood vent above the dish machine is dusty - lacking ceiling tiles on the coffee area
- - Randell unit contained an air temperature of 37°F-43.2°F. Maintain refrigeration units at 41°F and below.
- - shelves in the Randell unit, and the upright line cooler were rusty/uncleanable
- - Randell unit, Continental freezer, reach-in unit contains damaged door seals
- - bottom interior of the ovens were soiled - damaged base cove by the office
- - non-functioning mop sink - damaged floor mats in the dish area
- Clean or repair these areas. Equipment and plumbing systems shall be maintained in a state of good repair.
- R/6.1 Repair the lacking light shield above the mixer, to prevent contamination.
- 3.2 Observed the handle for the Raisin Bran cereal was touching the food. Store the handle in the food with the handle extended outward.
- Note: Unable to check lining today, due to malfunctioning light meter. Provide 50 foot-candles of lighting under the hoods and 10 foot-candles of lighting in the walk-in units.
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1/6/2012 | Standard2 | Foods were properly cooled from the previous day. Also observed foods were properly cooled under an ice bath today.
Dented canned good area was observed.
One temperature measuring device was available for use.
DATE MARKING: Observe ham was lacking date marking, roast beef was dated 11/30/11. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. The ham was properly date marked today and the roast beef was discarded today.
HOLDING: Spread butter cups contained at temperature of 43°F-61°F on the top of the True reach-in unit. Foods shall be maintained at 41°F and below to limit the growth of organisms. Discussed with PIC to relocate this food item.
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- 4.4/4.5/6.4 The following areas were soiled or uncleanable/damaged:
- R/- floor/wall junctures and floor under the dish machine was soiled, contained polling water and/or was damaged.
- R/- caulk throughout the dish area and above the hand sink is soiled or lacking.
- R/- continue to repair damaged floor tile and grout by the pop dispensing machine. Observed new tiles installed in this area and a bare wood surface lining the floor.
- - soiled ceiling surface, exterior and line from the condenser in the walk-in coller were soiled.
- - floor surface in the walk-in cooler is rusty/soiled
- - shelves storing the milk in the walk-in cooler area soiled
- - shelf supports in the walk-in cooler are soiled
- - floor and wall surface by the beverage syrup rack are soiled/contains food splash
- Clean or repair these areas.
- R/6.2 Observed 15-22 foot-candles of lighting under the rear hood, 8-10 foot-candles of lighting on the cook's line, and 4 footcandles in the walk-in cooler Provide 50 foot-candles of lighting under the hoods and 10 foot-candles of lighting in the walk-in units.
- 6.1 Repair the damaged light shield by the pop dispensing machine and lacking light shield above the mixer, to prevent contamination.
- 3.2 Store the wet wiping cloth is sanitizing solution between uses to limit the growth of bacteria.
- Note: Operation added a Cleveland Steamer, NSF listing.
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5/17/2011 | Standard 1 | Foods were properly cooled from the previous day.
Dented canned good area was observed.
One temperature measuring device was available for use.
4.4/HOLDING: The following foods or refrigeration units were holding at improper temperatures:
- Randell dessert unit contained an air temperature 39-42.5°F, also creamer in this unit was holding 42°F
- Liquid egg 49-66°F, hash browns 73°F at room temperature.
Maintain foods or refrigerators at 41°F and below to limit the growth of organisms. Recommended discard any foods holding above 45°F. Check ingredient label for the whipped topping to see if product needs refrigerated.
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- R/*4.5/4.6 Skillet on the equipment rack was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.4/4.5/6.4 The following areas were soiled or uncleanable/damaged:
- R/- floor/wall junctures and floor under the dish machine was soiled, contained polling water and/or was damaged
- R/- caulk and wall behind the scrap sink is soiled
- R/- continue to repair damaged floor tile and grout by the pop dispensing machine
- - continue to clean or repair the soiled, stained ceiling tiles throughout
- - damaged door seal on the upright cook's freezer unit
- - floor in the walk-in cooler contains pooling water
- - soiled ceiling tiles surrounding the ceiling vent above the equipment rack
- Clean or repair these areas.
- R/6.2 Observed 15 foot-candles of lighting under the rear hood, and 10-12 foot-candles of lighting on the cook's line. Provide 50 foot-candles of lighting throughout. Repair the non-functioning light fixture under the rear hood.
- 6.4 Relocate the employee coats to an area separate from the top of the freezer unit.
- 3.2 Observed dishes of fruit, juice, condiments for hot cereal, and other breakfast items, were available for self-service without a food shield or being protected. Provide a food shield or means of preventing contamination.
- Note: Operation added two Vulcan convection ovens, True reach-in unit (model number TSSU-27-08) and Vollrath warmer unit
- (model number HS-11) for soups and hot cereals. All NSF listed.
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11/23/2010 | Standard2 | Foods were properly cooled from the previous day.
Dented canned good area was observed.
One temperature measuring device was available for use.
Observed employees were consuming beverages form closed containers
HOLDING: The following foods or refrigeration units were holding at improper temperatures:
- Randell dessert unit contained an air temperature 47-51°F, desserts in this unit 50°F, milk in this unit 48-49°F, creamer in this unit 49°F
- Cut fruit mixture was holding at 65°F in the dining room.
Maintain foods or refrigerators at 41°F and below to limit the growth of organisms. Recommended discard any foods holding above 45°F.
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- R/*4.5/4.6 Scissors, and pop nozzles were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *4.5/4.6 Dish machine was not properly sanitizing during this inspection. Make necessary repairs to this machine to assure 160°F is achieved at the plate surface and 180°F is obtained during the final rinse cycle. Recommend to manually sanitize equipment.
- 4.4/4.5/6.4 The following areas were soiled or uncleanable/damaged: R/- Shelving in the walk-in cooler is soiled
- R/- Door seal on the Randell pass thru unit & the cook's reach-in unit were soiled and the shelves in the Randell unit were rusty R/- Vent hood above the dish machine was rusty and/or soiled
- R/- Floor/wall junctures and floor under the dish machine were soiled and/or damaged
- R/- Caulk and wall behind the scrap sink is soiled
- - Damaged floor tile and grout by the pop dispensing machine
- - Duct taped drain handle on the sanitizer vat of the three vat sink
- - Interior of the Continental unit contained a spill - Shelf with the soy sauce in the storage room is soiled
- - Condenser cover in the Continental freezer was soiled
- - Observed pooling water in the bottom of the cook's reach-in unit. Clean or repair these areas.
- R/6.2 Observed 8-12 foot-candles of lighting under the hood, and 29 foot-candles of lighting on the cook's line. Provide 50 footcandles of lighting throughout.
- 6.1 Repair the damaged light shield by the beverage dispensing machine.
- 3.2 Label the coffee and cocoa containers with the name of the food.
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6/1/2010 | Standard 1 | Foods were properly cooled from the previous day.
Dented canned good area was observed.
One temperature measuring device was available for use.
HOLDING: The following foods or refrigeration units were holding at improper temperatures:
- Randell dessert unit contained an air temperature 42°F, butter in this unit 42°F, fruit cups in this unit 42°F
- Continental juice unit contained an air temperature of 44°F and spread butter cups in this unit 52°F
- Cut fruit mixture was holding at 72°F in the dining room.
Maintain foods or refrigerators at 41°F and below to limit the growth of organisms. Recommended discard any contaminated foods.
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