- DATE MARKING: Observed the following foods lacking a date mark or held beyond 7 days:
- -10/13 turkey (reportedly, pulled from the freezer on 12/20) in the walk-in cooler
- -no date opened pepperoni in the walk-in cooler
- -no date opened salami in the walk-in cooler
- Ready-to-eat, potentially hazardous foods shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed to re-date the turkey. PIC is unsure of the open dated for pepperoni and salami and agreed to discard.
- NOTE: Discussed proper raw animal food handling at the cook's line.
- -3 accurate long stem thermometers were available.
- -PIC reported proper cooling procedures, using an ice bath or the walk-in cooler.
- -Observed the consumer advisory statement properly noted on the menu.
- R/*4.5/4.6 The following food contact surfaces need cleaned:
- -French fry debris in fryer baskets
- -grease build-up on the grill pressing utensils
- -dried food debris on the potato chopper
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *4.4 No chlorine residual observed on the final rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. PIC filled the 3-compartment sink with sanitizing solution in order to manually sanitize. Make necessary repairs and continue to manually sanitize.
- R/4.5 The following equipment needs cleaned:
- -grease build-up on the vent hood above the broiler/fryers
- -dusty condenser fan in the walk-in cooler
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- R/6.4 The following areas need cleaned:
- -grease/debris on the floor under cooking equipment
- -grease/debris on the floor between the cooking equipment and the waitress area
- -dirt and debris in the floor-wall junctures surrounding the dish machine
- Physical facilities shall be maintained clean.
- R/6.4 The following areas need repair:
- -floor tile is damaged and cracked throughout
- -observed areas of bowing/cracked ceiling
- Maintain physical facilities in good repair. Replace the floor tile in order to create a more easily cleanable surface.
- NOTE: Non-functioning reach-in/prep cooler is currently being used for storage. If more refrigeration is needed, make necessary repairs to this unit.
- NOTE: Discussed washing/preparing foods only in the indirectly drained prep sink.
- NOTE: Take steps necessary to correct repeat violations and maintain them corrected.
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12/23/2011 | Critical Control Point 2 | PERSONAL CLEANLINESS: Observed employee smoking on the back room prep table. Smoking is prohibited in the kitchen. Be advised that smoking is prohibited inside all public buildings. Smoke only in designated areas (outdoors) in order to prevent possible contamination. Employee went outside after being informed that smoking is prohibited in the kitchen.
PERSONAL CLEANLINESS: Observed uncovered beverages in food preparation areas. Drink from covered beverage containers only in areas of food preparation and food/equipment storage in order to prevent possible contamination. PIC discarded the uncovered beverages.
THAWING: Observed hamburgers thawing improperly at room temperature on the prep table. PIC reported that this is the normal practice. Foods shall be thawed: under refrigeration; under cold running, draining water while not allowing the food to rise above 41°F; or as a part of the cooking process. Discussed with PIC. PIC placed the foods into the walkin cooler.
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- The following are repeat violations from the Standard 1 and CCP 1 inspections dated 6/10/11:
- 6.4 The following areas need cleaned:
- -continue efforts cleaning up grease on the floor surrounding the fryers
- -continue efforts cleaning up grease on the floor near the grill and broiler
- -continue efforts cleaning up grease on the floor area between the cooking equipment and the waitress area
- Physical facilities shall be maintained clean.
- 6.4 The following areas need repair:
- -walk-in cooler floor is bowing near the door
- -floor tile is damaged and cracked throughout
- Maintain physical facilities in good repair. Replace the floor tile in order to create a more easily cleanable surface.
- NOTE: The non-functioning reach-in/prep cooler is being used as a food prep area at this time. Small amounts of food were on ice awaiting cooking at today's inspection.
- -Observed proper raw animal food storage throughout.
- -Observed foods cold holding properly.
- -Observed employees wearing single-use gloves and changing them between tasks.
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6/29/2011 | Follow Up 1 | |
- 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. PIC uncovered and separated the pans of hashbrowns.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed PIC dip bread into raw egg French toast batter and continue cooking without washing hands. Also, observed PIC handle ready-to-eat French toast with bare hands in order to transfer to the plate. Wash hands between handling raw and ready-to-eat foods or use separate utensils. Wear single-use gloves or use utensils to handle readyto- eat foods in order to prevent bare hand contact. Discusses with PIC. Gloves and utensils are available for use.
- NOTE: Discussed reheating sausage and bacon to 165°F within 2 hours and hot holding at 135°F or above on the griddle.
- NOTE: Discussed testing bleach water with the chlorine test kit in order to maintain the sanitizing solution at 50-200ppm.
- NOTE: Demonstrated placing thermometers in an ice bath in order to check calibration. Also, discussed re-calibrating dial thermometers.
- NOTE: Discussed separating raw animal foods from each other by cooking temperature.
- -Recommend Level 1 Certification in Food Protection. Visit www.medinahealth.org for a link to the online class.
- -Observed proper date marking throughout.
- -3 accurate long stem thermometers available for use.
- -Consumer advisory statement is properly noted on the menu.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -R/grease build-up on the broiler
- -R/grease build-up on the grill
- -grease build-up on the grill pressing utensils
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 The following equipment needs cleaned:
- -grease build-up on the exterior of cooking equipment
- -R/grease build-up on the milk crates next to the fryers
- -R/grease build-up on the vent hood above the broiler
- -food debris on the exterior of the warming drawers in the waitress area
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 The following areas need cleaned:
- -R/grease on the floor surrounding the fryers
- -R/grease on the floor near the grill and broiler
- -dirt and debris in the floor-wall junctures surrounding the dish machine
- -dirt and possible mouse droppings in the chemical closet
- -grease and food debris on the floor area between the cooking equipment and the waitress area
- Physical facilities shall be maintained clean. Take safe steps necessary to eliminate pests.
- 4.7 Observed several soiled cloths throughout. Launder these cloths and store in the laundry bin in order to prevent possible contamination.
- 4.4 Walk-in cooler door handle is missing and a rope is used in its place. Replace the handle in order to keep equipment in good repair.
- 6.4 The following areas need repair:
- -walk-in cooler floor is bowing near the door
- -R/floor tile is damaged and cracked throughout
- Maintain physical facilities in good repair. Replace the floor tile in order to create a more easily cleanable surface.
- 6.1 Provide a light shield or shatter-proof light bulbs in the dish area in order to prevent possible contamination.
- 4.4 Repair the non-functioning reach-in/prep cooler in order to provide refrigeration in the cooking/prep area. See Critical Control
- Point inspection dated 6/10/11.
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6/10/2011 | Critical Control Point 1 | PROTECTION FROM CONTAMINATION: Observed raw sausage and raw beef stored above and beside deli turkey and ham in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the turkey and ham to shelving with ready-to-eat foods.
R/COLD HOLDING: Observed the following foods cold holding improperly on the prep table:
-ham pieces 48°F
-hashbrowns 44°F
-sausage pieces 52°F
-cheese slices 61°F
-French toast batter 60°F
Maintain potentially hazardous foods (PHFs) at 41°F or below in order to limit bacterial growth. Discussed keeping small amounts of PHFs on ice during busy times as a temporary solution until mechanical refrigeration is provided on the cooks line. PIC returned food to the cooler.
COOLING: Observed hash browns cooling improperly in the walk-in cooler with the pans stacked and tightly covered.
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- *4.5/4.6 The following food contact surfaces were soiled:
- -grease build-up on the broiler racks
- -grease build-up on some of the grill racks
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 The following equipment needs cleaned:
- -food debris and grease on the shelf below the grill
- -grease build-up on the milk crates beside the fryer
- -grease build-up on the vent hood above the broiler
- 3.2 Observed cups used in place of ice scoops. Provide scoops with handles in order to avoid possible contamination from hands.
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- R/6.4 Clean the floor more thoroughly under the grill and new fryer in order to remove grease and food debris.
- R/6.4 Observed cracked/chipped floor tile throughout. Repair/replace the tile in order to provide a more cleanable surface.
- NOTE: New fryer added to the operation.
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12/3/2010 | Standard2 | R/COLD HOLDING: The following foods were cold holding improperly:
-sausage links, on ice, on the prep table 43°F-46°F
-cooked hash browns on the prep table 50°
Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth. Discussed placing a smaller portion of hash browns on ice for busy times only and returning to the walk-in cooler. Discussed fully surrounding the sausage container (and all PHFs) with ice for busy times only and returning to the walk-in cooler.
Recommend repairing the prep/reach-in cooler.
-Observed proper date marking throughout.
-Observed proper raw animal food storage throughout.
-3 accurate long stem thermometers available for use.
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