- *4.5/4.6 Observed food debris on the meat slicer blade. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/3.2 Observed the following items lacking a label:
- -flour bin near the bakery
- -2 white cake mix bins in the bakery
- Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- R/6.2 Replace the burned out lights under the kitchen vent hood.
- R/3.5 Provide ingredient labels for the stick candy in the retail area.
- R/3.2 Store food in the bakery walk-in freezer 6 inches off of the floor in order to prevent possible contamination.
- 4.5 Observed ice build-up around the door of the kitchen walk-in freezer. Make necessary repairs.
- 5.4 Provide covered waste containers in the women's restrooms in the bakery and kitchen.
- 6.4 Repair the crumbling wall in the large produce walk-in cooler in order to keep cooler in good repair.
- 4.5 Clean the door seal of the dairy cooler in order to remove black residue build-up.
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1/27/2012 | Critical Control Point 2 | R/DATE MARKING: Observed the following foods lacking a date mark:
-pulled pork in the walk-in cooler
-prime rib in the walk-in cooler
-meatloaf in the walk-in cooler
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the foods today.
PROTECTION FROM CONTAMINATION: Observed raw pork stored above hot dogs 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 foods today.
NOTE: Discussed slicing large roasts into smaller pieces for more rapid cooling.
-1 accurate digital thermometer available.
-Observed single-use gloves available to prevent bare hand contact.
-Observed proper chemical storage.
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- C/*7.0 Observed a bottle of bleach, in the mop sink, lacking a label. Label all toxic chemicals in order to prevent confusion or misuse.
- R/4.1 Replace the household equipment with commercial-grade (NSF) equipment.
- C/3.2 Observed tongs stored in the container of shredded cheese. Store utensils with their handles upright and out of the food in order to prevent possible contamination.
- C/3.2 The following items were lacking a label:
- -squeeze bottle of vanilla (white)
- -container of malt (white)
- Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- 3701-21 Unable to locate Food Service Operation license. Call MCHD for duplicate. Maintain license on-site.
- NOTE: Observed opened chili and nacho cheese in the upright cooler. PIC reported that these items are no longer on the menu at this time. Be reminded that all ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- NOTE: 2 Caravel ice cream freezers (model # 12221E5A) were added to the operation.
- -One accurate long stem thermometer available for use.
- -Napkins available to prevent bare hand contact with ice cream cones.
- -PHFs were cold holding properly below 41°F.
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10/5/2011 | Standard2 | |
- Visited the operation today in order to address a telephone complaint received 7/7/11. See complaint form.
- -Reportedly, no pest problems have been observed.
- -PIC knowledgeable of proper cooling procedures.
- -Raw animal foods are stored separate from ready-to-eat foods in a locker in the walk-in cooler.
- -Reportedly, some complaints were received in regards to smoked foods being under-cooked. However, the PIC explained to the customers that the pink ring is from the smoking process and the meat is fully cooked.
- -PIC reported that the pretzel chicken is flash fried and then baked. PIC reported that one pretzel chicken did appear under cooked and the customers meal was replaced. PIC is knowledgeable of proper cooking temperature of poultry.
- C/*3.4 The following items were lacking a date mark:
- -Opened hot dogs
- -Cut tomatoes
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*4.4 Observed Rinse Aid used in place of a sanitizer in the automatic system. Food contact surfaces shall be washed, rinsed, and sanitized. Approved sanitizers include chlorine, quat, or iodine. Bleach is available (with a test kit) until the quat pre-mix is replaced.
- 4.1 Observed household freezer, microwave, and crockpot. Replace this equipment with commercial-grade (NSF or equivalent) equipment.
- 4.8 Store boxes of equipment and food 6 inches off of the floor in the storage area in order to prevent possible contamination.
- -Discussed rapidly cooling and reheating the cheese when it is taken out of the Gehl's warmer.
- -Observed proper chemical storage and labeling.
- -Observed gloves and napkins available in order to prevent bare hand contact.
- -One accurate digital thermometer was available for use.
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7/18/2011 | Complaint | |
- PIC adjusted the cooler temperature to 40°F. See Standard 1 report dated 6/29/11.
- -4 accurate long stem thermometers available for use.
- -Observed employees wearing single-use gloves to prevent bare hand contact.
- -Observed proper raw animal food storage throughout.
- -Observed proper chemical storage throughout.
- C/*4.4 Observed the 2-door upright cooler cold holding improperly at 43°F. Observed foods in the cooler cold holding improperly at 43°-45°F. See CCP report dated 6/29/11. Maintain coolers at 41°F or below.
- C/3.2 Observed the following items lacking a label:
- -salt container in the kitchen
- -2 water spray bottles (kitchen, upstairs bar)
- -powdered sugar bin in the bakery
- Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- C/6.4 Observed a fly strip hanging above potatoes in the dry storage room. Store pest control devices separate from food and equipment in order to prevent possible contamination.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer at 200 ppm.
- C/6.2 Replace the 3 missing lights under the smoke room vent hood.
- 3.5 Provide ingredient labels for the stick candy and the plastic sticks filled with candy in the retail area.
- 3.2 Store food in the walk-in freezers 6 inches off of the floor in order to prevent possible contamination.
- 4.4 Replace the torn door seals on the 4-door cooler and the walk-in cooler in order to keep equipment in good repair.
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6/29/2011 | Critical Control Point 1 | DATE MARKING: Observed the following foods lacking a date mark:
-stock with corn and mussels
-cut melon
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Reportedly, meats in the smoker walk-in cooler were cooked yesterday. Discussed date marking any ready-to-eat, PHFs held beyond 24 hours. PIC dated the foods today.
PERSONAL CLEANLINESS: Observed 2 uncovered beverages in the kitchen. Drink from covered beverage containers in areas of food and equipment in order to prevent possible contamination. PIC relocated the beverages.
PROTECTION FROM CONTAMINATION: Observed 2 canned goods dented on the seam. Store damaged cans in a separate designated area. PIC removed the dented cans.
COLD HOLDING: Observed pulled pork, chicken, and hamburger in the 2-door upright cooler cold holding improperly at
43°-45°F. Maintain PHF's at 41°F or below in order to limit bacterial growth.
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- -Inspection scheduled today.
- -PIC answered questions about: equipment cleaning and sanitizing, and general operating procedures.
- -Sanitizer, test kit, and long stem thermometer available.
- -Operation will re-open in April for 2011 season.
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11/17/2010 | Standard2 | |
- 4.1 Provide a food grade (NSF) hose to clean ice cream hoppers in order to prevent possible contamination.
- 3701-21-02 Unable to locate 2010 Food Service License. Maintain a copy of the current license at the operation at all times.
- Advised PIC, if unable to locate the license, a duplicate license can be obtained at MCHD.
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6/24/2010 | Standard 1 | |
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