- Visited the operation today to verify walk-in cooler repairs.
- -Walk-in cooler fan is repaired and ambient air temperature is 34°F.
- -Dishmachine chemical hose was adjusted and 200ppm of chlorine was available on the final rinse.
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1/6/2012 | Follow Up 1 | |
- *4.4 Observed the ambient air temperature of the walk-in cooler at 47°F-48°F. Also, observed one of the three condenser fans not functioning. PIC agreed to call for repairs. I will return tomorrow, 1/6/12, to verify repairs. Foods in the walk-in cooler are still below 41°F. Relocate potentially hazardous foods (PHFs) if necessary. Maintain coolers holding PHFs at 41°F or below in order to maintain PHFs at 41°F or below.
- R/*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. PIC called for repairs. Manually sanitize in the 3-compartment sink until repairs are made. Fax MCHD a copy of the completed work order.
- *4.5/4.6 Clean the dish crates in order to remove black residue build-up.
- *3.2 Observed a can of sliced beets, on the can rack, dented on the seal. Store damaged canned goods in a separate designated area for return/credit. Do not use damaged canned goods in order to prevent possible contamination.
- *4.2 One digital thermometer was not functioning today. Maintain thermometers functioning and accurate to 32°F +/-2°F, in the ice bath, in order to properly monitor food temperatures. One other accurate digital was available.
- R/6.4 Repair the cracked floor tile in order to provide a more easily cleanable surface.
- 4.4 Replace the torn door seal on the prepped foods cooler across from the pizza oven.
- 4.5 The following equipment needs cleaned:
- -food debris on the exterior of several pans/trays on the clean equipment rack
- -dusty pop syrup/sauce shelving
- -exterior (food debris) and water mixing bowl (black residue) of the dish machine
- -food debris on the bottom of 2 green rolling racks
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.4 Clean the floor behind the dish machine in order to remove food debris.
- C/4.1 Provide a thermometer in the prepped foods cooler across from the pizza oven in order to monitor food temperatures. Unable to verify 41°F or below due to heavy use during lunch. Monitor this unit to verify 41°F is reached.
- NOTE: Unable to determine if the light bulbs in the walk-in freezer are shatter-proof. Provide shatter-proof light bulbs or light shields in order to prevent possible contamination.
- NOTE: Discussed wearing single-use gloves to cut any produce that will not be cooked in order to avoid bare hand contact with ready-to-eat foods.
- -Observed proper cold and hot holding temperatures on the buffet today.
- -Observed single-use gloves available at the salad/sandwich cooler.
- -Observed proper chemical storage and labeling throughout.
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1/5/2012 | Standard2 | |
- C/*3.4 Observed pasta thawing under running water at 53°F. Foods may be thawed under cold running water, however, the temperature must not exceed 41°F in order to limit bacterial growth.
- *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. PIC called for repairs. Manually sanitize in the 3-compartment sink until repairs are made.
- 6.2 Observed burned out lights in the following areas:
- -2 near the pizza oven
- -2 in the walk-in cooler
- Replace these.
- 6.1 Observed 2 missing light shields in the walk-in freezer. Replace these in order to prevent possible contamination. PIC placed an order for these shields prior to this inspection.
- R/6.4 Repair the cracked floor tile in order to provide a more easily cleanable surface.
- R/6.1 Replace the missing coving in front of the walk-in freezer in order to provide a more easily cleanable surface.
- -Foods were hot and cold holding properly on the salad bar.
- -Observed proper date marking throughout.
- -Observed a separate area and wiping cloth bucket for the raw chicken wings.
- -One accurate digital thermometer available for use.
- -Observed proper chemical storage and labeling.
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7/5/2011 | Standard 1 | |
- *4.5/4.6 The following food contact surfaces need cleaned:
- -food debris build-up on pizza oven racks
- -grease build-up on fryer baskets
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/6.1 Repair the missing base coving in front of the walk-in freezer door in order to provide a cleanable surface.
- R/6.4 Repair the cracked floor tile in order to provide a more cleanable surface.
- 6.4 The following areas need cleaned more thoroughly:
- -R/food debris on the floor below the dish machine
- -dusty vent cover above pan racks
- -grease build-up on the floor surrounding the fryers
- Physical facilities shall be maintained clean.
- C/6.4 Observed an employee coat hanging on the pan rack. Store employee personal items in an area separate from food and clean equipment in order to prevent possible contamination.
- 6.2 Replace the burned out light bulb under the pizza oven vent hood.
- 4.5 Clean the fryer vent hood in order to remove grease build-up.
- 4.0 Seal the wood block, that the produce chopper is mounted on, in order to provide a more cleanable surface.
- -One accurate digital thermometer available for use.
- -Observed proper hot and cold holding temperatures throughout.
- -Discussed pasta thawing. Reportedly, pasta is thawed in smaller batches in order to ensure 41°F or below is maintained.
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1/3/2011 | Standard2 | |
- 4.5 The following items need cleaned more thoroughly:
- -R/food debris throughout the reach-in sandwich cooler
- -food debris on the shelf with unused pans near the pizza oven
- -grease build-up on the exterior of some pans
- -build-up on some of the dish crates
- -food debris on the can rack
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. Discard pans and dish crates if they are unable to be cleaned.
- R/6.1 Repair the missing base coving in front of the walk-in freezer door in order to provide a cleanable surface.
- 6.4 Repair the cracked floor tile in order to provide a more cleanable surface.
- 6.4 The following areas need cleaned more thoroughly:
- -floor and some chemical buckets below the dish machine
- -floor below walk-in cooler shelving
- Physical facilities shall be maintained clean.
- 6.1 Provide a light shield for the light bulb in the walk-in freezer in order to prevent possible contamination.
- 4.2 Provide an accurate thermometer in the prepped-pizza upright cooler in order to monitor the ambient air temperature.
- Temperature was 40°F today.
- -Pasta is cooked to order and no longer reheated. Provided this procedure does not change, this operation shall be licensed as a level 3 in the 2011 licensing year.
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8/19/2010 | Standard 1 | R/THAWING/COLD HOLDING: Observed a large container of pasta, that had been thawed under water, cold holding at
71°F in the reach-in pizza cooler. Foods shall be thawed under running draining water, under refrigeration, or as part of the cooking process, and the food should not rise above 41°F. Potentially hazardous foods shall be cold holding at 41°F or below in order to limit bacterial growth. Discussed proper thawing and reducing portions in order to maintain the pasta under 41°F.
CHEMICAL: Observed cleaners stored on a shelf beside "to go" boxes. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. PIC relocated the chemicals today.
-One accurate digital thermometer available for use.
-Observed a separate "raw area" for wings with separate utensils and wiping cloth bucket.
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