HACCP DISCUSSION: BATHROOM MAINTAINANCE AND STORAGE OF UNNECESSARY ITEMS. uSE OF SANITIZER.
- Original container, properly labeled, consumer advisory
Several containers of cooked food in the refrigerator not labeled with date of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooked and/or reheated
Food reheated on steam table.
The reheating of potentially hazardous foods for hot holding shall be done rapidly on stove, microwave or oven. The time during which the food is between 41°F and 165°F may not exceed 2 hours. Food transferred on stove top.
- Critical: Foods properly cooled
Portioned coslaw and dressings in the prep cooler not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected be education and date marking.
- Potentially hazardous foods properly thawed
Container of raw chicken on the 3-compartment sink.
Potentially hazardous raw chicken shall always be stored in refrigerator or be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of kitchen microwave
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Dust accumulation on exposed bottom area of kitchen refrigerator.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floors in the back area. Clean and maintain clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Excessively soiled kitchen hood vent.
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5/30/2012 | Routine | 87 |
HACCP: DISCUSSED PROPER HAND WASHING.
- Critical: Hot food at proper temperatures
Temperature of fried wings at 50 degree F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Hot holding unit turned up to bring temperature up to 135 degree F.
- Critical: Sanitizing concentration
No sanitizer detected in bucket with towel.
Provide chlorine sanitizer of between 100 to 200ppm in buckets with towel to clean surfaces.
Sanitizer remade.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
Soiled floors leading to the back.
- Walls, ceilings, and attached equipment, properly constructed, clean
Excessive dust accumulation on hood vent.
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2/13/2012 | Routine | 87 |
HACCP: DISCUSSED PROPER SANTIZING.
- Critical: Hot food at proper temperatures
Temperature of chicken wings in hot holding at 120 degree F. Ensure temperature of hot held potentially hazardous food at 135 degree F or above.
Hot holding unit turned up to bring temperature up.
- Critical: Sanitizing temperature
Soiled sanitizing water in a bucket.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Corrected.
- Floors properly constructed, clean, drained
Soiled floors towards the back. Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of dust and grease on hood vent. Clean routinely.
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12/7/2011 | Routine | 89 |
HACCP: Discussed proper hand washing, and sanitizing of utensils.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty surface of Traulsen 2-door refrigerator by the kichen entrance. Repair or replace to provide smooth and easily cleanable surface.
- Wiping cloths clean, used properly, stored
Soiled wet towel laying on table. Maintain clean towels for cleaning surfaces and store wet towels in a sanitizing solution in between uses.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
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8/4/2011 | Routine | 95 |
HACCP: Discussed complete and proper hand washing.
- Food protection during storage, prepartion, display, service, transportation
Boxes of cookies in bags set on the floor in front counter. Store boxes of food off floor at all times.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks in the Traulsen refrigerator. Replace or repair to provide smooth and easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel in the bathroom hand sink and the hand sink near the 3-compartment sink. Provide paper towel at hand sinks at all times to foster complete and proper hand washing.
No self closing device on bathroom door. Install a self closing device on bathroom door to enable door close entirely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of dust on hood vent. Clean Routinely.
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3/17/2011 | Routine | 92 |
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