- Duties of the Person in Charge (46.102)
Lack of active managerial control in maintaining food contact surfaces in a sanitary condition, using proper temperature control for safety and using proper containers for storing food products.
- Prohibiting Poisonous or Toxic Material Containers to Store Food (46.1023)
At least three large 5 gallon plastic buckets clearly labeled as "Advantage Chemical Pot Soap" used to store fresh cut leafy green, sauce and other food products in walk in cooler.
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in food prep area adjacent to two door Marsal bain marie
- Hair Restraints (46.152)
Upon entrance to this firm two male employees observed preparing assorted food products lacking hair restraints.
- Shellstock - Maintaining Identification (46.250)
Firm is handling frozen NZ mussels which MAY have been heat shocked only and not a fully cooked product and failing to maintain traceability records.
- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
There is an accumulation of easily observable grey mold, dried spilled food material build up and black mold and mildew on the bottoms of the 6' green Johnson shelving in the Tafco walk in cooler directly over at least 5 open 5 gallon containers of assorted food products.
- Wiping Cloths Use Limitations (46.304)
Observed two wet wiping cloths in sandwich area, not being store in sanitizer solution.
- Food Storage Requirements & Prohibited Areas (46.321)
At least three containers of chicken-both and cooked) stored directly on floor in walk in cooler. Numerous containers of frozen food stored directly on floor and against ceiling in walk in freezer
- Slacking Potentially Hazardous Food (46.382)
Upon entry to the food production area a grey plastic bus tub observed with IQF chicken breast on stainless steel work table adjacent to c Edlund can opener at ambient temperature of 74*F.
- Cooling Potentially Hazardous Food (46.384(a)(b))
At least three bags of previously cooked meat balls from previous date with internal temperature ranging from 45-47*F as monitored with calibrated stem thermometer at 2:39PM
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Numerous fresh cut leafy greens, cut tomato and other products in walk in cooler in bulk containers in walk in cooler lack any code dating.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Inverted soft drink cases, milk crates, etc. used for dunnage racks in walk in cooler.
- Design & Functionality of Warewashing Machines (46.591)
Nozzles of the overhead bar in the Hobart low temp ware washer were found to be fully obstructed.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
There is an accumulation of easily observable slime, black mold and mildew and encrusted scale build up on the interior of the Cornelius Ice maker Model# XAC 530 Ice maker.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
There is an accumulation of spilled food material, grey mold, throughout the walk in cooler and an accumulation of spilled food material on the interior of the two door Marsal bain marie.
- Sanitization Requirements, Frequency and Methods (46.731)
Food contact surfaces (cutting blocks, knives in use, etc.) not being sanitized at least once very four hours to prevent possible pathogen growth.
- Sources of Drinking Water (46.801)
Water potability certification not available for inspection this date
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01/31/2012 | Regular |
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Tube of raw ground beef above sauce
- Cooling Potentially Hazardous Food (46.384(a)(b))
Cooked onions in butter cooling at room temp. - Placed into shallow metal pan and re-located to walk-in
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09/20/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
Person in Charge failed to prevent high risk violations.
- Hair Restraints (46.152)
Several food handlers without hair restrained
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Onions that had been sautéed in butter were cooling on the counter in plastic container >2" in depth. These were placed into a metal larger container, spread out and placed into walk-in until cold.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food in the top section of the Bain Marie in kitchen accross from cook line was 44 to 45 in the bottom of the pans and 47 to 57 in the top of the pans. Approx 12# of product (cut tomatoes, ham, tuna salad, lettuce) was discarded. Approx value was $50. Calabrated therm.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control potentially hazardous foods without current written procedures or documentation to verify disposition of food. Although there were old records, there were none current or for yesterday or today.
- Labeling (46.422)
Containers of foods like salt and sugar are not labeled for easy identification.
- Cleanability of Multiuse Food-Contact Surfaces & CIP equipment (46.542)
Cutting boards heavily scored with deep cuts and discolored.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
Over 5 flies observed in facility. Gaps around back door which could allow flies to enter.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Kitchen hand sink had no hand soap.
- Cleaning Ventilation Systems (46.981(d))
Hood air returns, ceiling fans, and ceiling vents with dust buildup on them. Grease dripping from front edge of hood, below vents.
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09/09/2010 | Regular |
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