- 6.4 Observed the following damaged areas:
- -rusty walk-in cooler floor; missing base coving behind the hand sink; cracked floor tile; and water damaged ceiling tile. Maintain physical facilities in good repair.
- 6.4 Clean floor under fryer and pizza oven to remove grease and debris.
- 5.4 Provide a covered trash container in the employees restroom.
- NOTE: Foods are prepped for 24 hr. use.
- -1 accurate long stem thermometer available.
- -PHFs are 41°F or below.
- -PIC wearing single-use gloves to prevent bare hand contact.
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2/27/2012 | Standard2 | |
- C/*7.0 Observed an unlabeled spray bottle of multi-purpose cleaner. Label all toxic chemicals in order to prevent confusion or misuse.
- R/6.4 The following areas were damaged:
- -water damaged ceiling tile
- -rusty floor in the walk-in cooler
- Repair these.
- R/C/6.2 Replace the burned out light in the walk-in cooler in order to provide adequate lighting.
- C/3.2 Observed a container of flour lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- 4.4 Observed a cracked hand sink. Repair this in order to provide the proper sink for hand washing and a more easily cleanable surface.
- -One accurate long stem thermometer available for use.
- -Foods cold holding properly below 41°F.
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9/7/2011 | Standard 1 | |
- C/*3.4 Observed garlic butter, stating Keep Refrigerated, stored at room temperature. Maintain potentially hazardous foods
- (PHFs) at 41°F or below in order to limit bacterial growth.
- C/*4.1 Observed an inaccurate long stem thermometer. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures.
- C/4.1 Provide an accurate thermometer in the reach-in cooler in order to monitor the ambient air temperature. Maintain at 41°F or below.
- 6.4 The following areas were damaged:
- -water damaged ceiling tile
- -rusty floor in the walk-in cooler
- Repair these.
- 4.0 Observed a tray of rigatoni wrapped in a trash bag. Store food with food-grade bags in order to prevent possible contamination from materials/chemicals in the trash bag.
- 6.2 Replace the burned out lights in the walk-in cooler in order to provide adequate lighting.
- 4.2 Provide a quat test kit in order to monitor the concentration of the quat sanitizer. Maintain quat at 200ppm.
- NOTE: Discussed dating lasagna that is held beyond 24 hours.
- -Observed proper raw chicken storage, separate from and below ready-to-eat foods in the walk-in cooler.
- -Observed proper chemical storage, separate from and below food and equipment.
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2/23/2011 | Standard2 | |
- C/*3.2 Observed a can of black olives 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 for credit/return.
- R/6.4 Repair the rusted floor in the walk-in cooler in order to provide an easily cleanable surface.
- 6.4 The following areas were damaged:
- -R/water damaged ceiling tile
- -missing base coving behind the hand sink/mixer area
- Replace these in order to keep physical facilities in good repair.
- 6.2 Observed a burned out light bulb in the walk-in cooler. Replace this in order to provide adequate lighting.
- C/6.2 Provide Employees Must Wash Hands signs in the restrooms.
- 4.1 Provide an accurate thermometer in the walk-in cooler in order to monitor ambient air temperature.
- 4.4 Observed the ambient air temperature in the walk-in cooler at 50°F. Reportedly, deliveries were just made and the door was open for an extended period of time. PIC agreed to relocate the potentially hazardous foods (PHFs) and monitor the cooler to ensure 41°F is reached. PIC placed a thermometer in the cooler to monitor the temperature.
- -Observed proper chemical storage and labeling.
- -Observed proper storage of raw chicken, separate from ready-to-eat foods, in the walk-in cooler.
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9/24/2010 | Standard 1 | |
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