- DATE MARKING: Observed the Grape leaves were dated 1/18/12, and cream cheese was dated 1/14/12. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC discarded these food items.
- PROTECTION FROM CONTAMINATION: Observed two dented cans on Chili con carne with the normal stock. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC discarded these food items today.
- Discussed with PIC commercial manufactured deli salads shall be used or discard by the manufacturers sell by/use by date.
- *4.4 Observed the wiping cloth bucket contained 400 ppm of QAC sanitizer. Maintain QAC sanitizer at 200 ppm per manufacturer specifications in order to effectively sanitize.
- 4.5/6.4/4.4 The following areas are soiled or uncleanable/damaged:
- R/- floor/wall juncture and floor in the rear area surrounding the dish machine and as needed is soiled or stained
- R/- floor under the reach-in unit and cook's equipment was soiled or stained
- R/- floor in the walk-in cooler was soiled, stained, or was uncleanable
- R/- ceiling vents in both restrooms are soiled
- R/- ceiling tiles, and ceiling grid in the rear area are lacking, damaged, or duct taped
- R/- repair the chipping wall surface, and shelves by the reach-in cooler
- R/- reach-in cooler door seal is soiled
- - shelves with the pans including the trays were soiled
- - shelves holding the bins for bussing tables were soiled or stained.
- - exterior of the microwaves were soiled
- - interior of the MC II unit was soiled and contained pooling water
- R/6.4 Observed damaged floor tiles in the rear preparation and dish washing area, and behind the counter. Repair the damaged floor tile to provide a smooth, easily cleanable surface.
- 6.4 Remove all unused, unnecessary equipment in the basement from premises. Except equipment used for back up or parts.
- 3.2 Label the oil squeeze bottle to avoid confusion and misuse.
- 4.1/9.0/4.4 Observed a non-commercial refrigeration unit that is damaged was added in the wall-n cooler. Remove this piece of equipment. All equipment shall be commercial grade.
- 3.2 Store the food in the freezer six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.4 Provide pest control measures for the flying insects.
- 4.1 Observed two non-commercial microwaves used for cooking. Microwaves must be replaced with commercial grade equipment.
- Provide this.
- Note: Reportedly the operation just recently changed companies collecting the grease. Old grease receptacle was relocated to the gravel surface for pick up.
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2/9/2012 | Critical Control Point 1 | HOLDING: Refer to the temperature log below foods marked with an asterisk were holding at improper temperatures.
Foods shall be held at 41°F and below or 135°F and above to limit the growth of organisms. Discussed with PIC.
Food were observed properly cooling under refrigeration in shallow portions, to assure 135°F-70°F is achieved in two hours and 135°F-41°F is achieved in a total of 6 hours.
Time lieu of temperature procedures were being followed. Food were marked with a time on the order strip on the cook's line.
CHEMICAL: Observed a purple chemical spray bottle, and a butter container holding a pink liquid were unlabeled. Label toxic chemicals to avoid confusion and misuse. PIC was asked to label these bottles.
HAND WASHING: No paper towels were available for use at the rear hand sink. Provide a adequate supply of paper towels to promote proper hand washing. PIC was asked to provide this.
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- R/*4.5/4.6/4.4 The interior of the ice machine was rusty/damaged and unable to be washed, rinsed, and sanitized. Repair this area to provide a surface that can be effectively washed, rinsed, and sanitized.
- 4.5/6.4/4.4 The following areas are soiled or uncleanable/damaged:
- R/- floor/wall juncture and floor in the rear area surrounding the dish machine and as needed is soiled or stained
- R/- floor under the reach-in unit and cook's equipment was soiled or stained
- R/- floor in the walk-in cooler under the racks were soiled, stained, or was uncleanable
- - ceiling vent in the women's restroom is soiled
- - ceiling tiles, and ceiling grid in the rear area are lacking, damaged, or duct taped
- - floor in the walk-in cooler under the upright refrigeration unit contains pooling water
- - repair the damaged floor tiles under the reach-in unit
- - repair the chipping wall surface, and shelves by the reach-in cooler
- - reach-in cooler is leaking into a bucket and the door seal is soiled
- - pooling water on the bottom of the beverage cooler. Clean or repair these areas.
- R/6.4 Observed damaged floor tiles in the rear preparation and dish washing area. Repair the damaged floor tile to provide a smooth, easily cleanable surface. Reportedly, an attempt was made to repair this area, but the sub-floor needs repair.
- 3.2 Keep foods in the walk-n freezer in the basement covered, to prevent contamination.
- 6.4 Remove all unused, unnecessary equipment in the basement from premises.
- 4.1 Observed two non-commercial microwaves used for cooking. Microwaves must be replaced with commercial grade equipment. Provide this.
- Note: Noticed a smoke smell in the basement storage area. The adjoining building with law offices and Key Bank did experience a fire on Monday 9/12/11. Eliminate the odors from this area. Basement does contain a storage area with unused equipment and a walk-in freezer. Keep foods covered in the cooler to prevent smells/odors from absorbing into the food items, also minimize times that freezer door is opened until smell is eliminated.
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9/15/2011 | Critical Control Point 1 | HOLDING: Refer to the temperature log below foods marked with an asterisk were holding at improper temperatures.
Foods shall be held at 41°F and below or 135°F and above to limit the growth of organisms. Discussed with PIC.
TEMPERATURE MEASURING DEVICE/*4.5/4.6: Observed the temperature measuring device was soiled, an contained a temperature of 20°F in an ice bath. Temperature measuring devices shall be accurate within +/-2°F, and device shall be washed and sanitized prior to storage and use. This device was calibrated today.
Food were observed properly cooling under refrigeration in shallow portions, to assure 135°F-70°F is achieved in two hours and 135°F-41°F is achieved in a total of 6 hours.
Discussed cleaning of containers holding prewrapped lunchmeat.
Time lieu of temperature procedures were being followed.
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- R/*4.5/4.6 Observed four knives between the wall and reach-in juncture or the table and reach-in juncture, and the interior of the ice machine were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- Store knives soiled on a clean surface for up to four hours.
- *3.0 Observed black debris in the ice in the ice machine. Food shall be safe, wholesome, and unadulterated. Defrost the ice and clean and sanitize the ice machine.
- 4.5/6.4 The following areas are soiled or uncleanable/damaged:
- 4.4/- water was leaking into the basement from the beverage dispensing machine. Repair this area.
- R/- floor/wall juncture and floor in the rear area surrounding the grease trap and as needed is soiled or stained
- R/- floor under the reach-in unit and cook's equipment was soiled or stained
- - floor in the walk-in cooler was soiled, stained, or was uncleanable
- - walls in the walk-in cooler were soiled or contained a spill
- Surfaces shall be free of an accumulation of dirt, dust, food residue, and other debris, and shall be cleanable.
- R/6.4 Observed damaged floor tile in the rear preparation and dish washing area. Repair the damaged floor tile to provide a smooth, easily cleanable surface. Reportedly, an attempt was made to repair this area, but the sub-floor needs repair.
- 4.4 Resecure and caulk the three-vat sink to the wall, to provide a cleanable surface, also repair or remove the damaged door seal on the McCall refrigeration unit used for storage to provide a cleanable surface.
- R/6.1 Repair the damaged light shield in the rear area to prevent contamination.
- 3.2 Store foods in the freezer six inches off the floor, to facilitate cleaning and to prevent contamination.
- 4.1 Observed two non-commercial microwaves used for cooking. Reportedly one microwave was recently replaced. Microwaves must be replaced with commercial grade equipment. Provide commercial grade microwave.
- 6.2 Repair the non-functioning light fixtures under the rear hood, and in the rear storage area, to provide lighting requirements as specified in OAC 3717.
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1/6/2011 | Standard2 | Person-in-Charge present: Dominic
HOLDING: Refer to the temperature log below foods marked with an asterisk were holding at improper temperatures.
Foods shall be held at 41°F and below or 135°F and above to limit the growth of organisms. Discussed with PIC.
PROTECTION FROM CONTAMINATION: Observed one flat of raw eggs were stored above the cheeses in the walk-in cooler. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination.
DATE MARKING: Observed the cream cheese was dated 11/30, and chicken salad was dated 12/24/10. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC discarded these foods.
Note: Cottage cheese contained a manufacturers date of 1/4/2011. Check and rotate stock regularly.
HANDWASHING: No paper towels were available at the rear hand sink. Provide paper towels to promote proper hand washing.
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- R/*4.5/4.6 Can opener blade, three knives in the drawer, and one knife between the wall and reach-in juncture were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Store knives soiled on a clean surface for up to four hours.
- 4.5/6.4 The following areas are soiled:
- - clean the door seal on the reach-in cooler which is soiled, to facilitate with temperature maintenance.
- R/- floor/wall juncture and floor in the rear area surrounding the grease trap
- - floor under the reach-in unit was soiled
- - floor under the drain board
- - can opener bracket
- Floor surfaces and equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R/6.4 Observed damaged floor tiles throughout the front area, and the damaged floor tile in the rear preparation and dish washing area. Repair the damaged floor tile to provide a smooth, easily cleanable surface.
- R/5.1 Repair the leaky faucet on the three vat sink, and the cold water faucet was lacking a handle. Plumbing shall be maintained in a state of good repair.
- R/5.4 Observed the grease receptacle was stored on a gravel/grass surface. Relocated the grease receptacle on a cleanable sloped to drain surface such as concrete or asphalt.
- 6.2 Provide a hand sign at the front hand sink, to inform employees where to wash their hands.
- 4.1 Provide a thermometer in the front dessert case, to assure 41°F and below in maintained, currently holding at 40°F.
- 3.2 Label the squeeze bottles throughout with the name of food to avoid confusion and misuse.
- 6.1 Repair the damaged screen door, and eliminate the air gap under the rear door, to prevent pest entry.
- 6.4 Provide pest control measures for the fruit flies.
- 6.1 Repair the damaged light shield in the rear area to prevent contamination.
- 4.4/5.1 Repair the leaky condenser line in the basement. Equipment shall be maintained in a state of good repair.
- 4.2 Provide a chlorine test kit to assure 50-200 ppm is maintained in the dish machine.
- 3.2 Store the waffles in the freezer six inches off the floor, to facilitate cleaning and to prevent contamination.
- 4.1 Observed two non-commercial microwaves used for cooking. Reportedly one microwave was recently replaced. Microwaves must be replaced with commercial grade equipment. Provide commercial grade microwave.
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7/8/2010 | Standard 1 | Person-in-Charge present: Teressa, Mike, and Dominic
Observed raw meats properly stored on the bottom shelf of the walk-in cooler to prevent possible cross-contamination.
TEMPERATURE MEASURING DEVICE: Observed the temperature measuring device was inoperable. Provide a temperature measuring device accurate within +/-2°F to monitor temperatures of foods. This device reportedly need a new battery. Repair this device.
COOLING: Potatoes were holding at 43°F-50°F after cooling overnight. Foods shall be cooled from 135°F-70°F within two hours, and from 135°F-41°F within a total of six hours to limit the growth of organisms. Recommended to cool the potatoes on trays while under refrigeration to facilitate with the cooling process.
Discussed Time in Lieu procedures with PIC.
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