HACCP: Sanitizer concentration was discusses. Gave boil order handout.
Chlorine used as sanitizer--wet wiping cloth solution: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A cambro of sliced lunch meat was not date marked..
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
Worker date marked.
- Critical: Foods properly cooked and/or reheated
Soup was being reheated in a hot holding unit.
The reheating of potentially hazardous foods for hot holding shall be done rapidly. The time during which the food is between 41°F and 165°F may not exceed 2 hours.
Worker heated soup on the stove.
- Food protection during storage, prepartion, display, service, transportation
1. There was a paper grocery sack with hamburger buns on the floor.
2. A bag of frozen potatoe chips was open in the chest freezer by the three compartment sink.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1. The bottom shelf of the counter on the cook line is not bolted to the legs of the table. Repair.
2. The 2 hand sinks in the kitchen are coming away from the wall. Repair.
3. The lids on the frigidaire freezer chests do not close properly. Repair.
- Thermometers, gauges, test kits provided
1. No thermometer exists in the mini fridge on the cook line.
Provide a thermometer.
2. No quat test strips provided.
Provide quat test strips.
- Critical: Sanitizing concentration
The sanitizer at the bar was less than 200 ppm.
Worker remixed the sanitizer to provide proper sanitizer concentration.
- Non-food contact surfaces clean
The following nonfood contact surfaces are soiled: 1. soda guns and holsters at the bar, 2.outside of nacho cheese dispenser, 3. tables for prepping in the kitchen, 4. outside of chip tub, 5.outside of toaster, 6. speed rack by cook line.
Clean and maintain clean.
- Storage/handling of clean equipment, utensils
Utensils in a tub on the cook line are stored multi directional.
Store utensils with the handles all facing the same direction.
- Floors properly constructed, clean, drained
The floor throughout the facility is soiled.
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1/10/2013 | Routine | 84 |
HACCP: Date Marking
- Thermometers provided and conspicuously placed
Stem thermometer was approximately 6 degrees too warm. Maintain stem thermometer accurate to plus or minus 2 degrees F. Thermometer in Beverage Aire cooler was broken. Provide accurate, conspicuous thermometer in this cooler.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelf of shelving unit in walk-in set directly on floor. Provide a minimum 6" gap between floor and bottom of shelf or provide easily movable shelving unit.
Opened cans of food were in walkin. Transfer contents of opened cans to approved containers.
Cooler/steam table unit has part of unit peeling from top portion of unit creating gap into unit. Maintain equipment smooth and easily cleanable and in good repair.
Lids of large chest freezer are broken. Maintain equipment in good repair. Repair or replace lids.
Absorbant matting used at bar is unapproved. Provide approved, non-absorbant matting.
- Critical: Sanitizing temperature
Sanitizing solution in 3 compartment sink at bar was 67 degrees F. Provide minimum of 75 degree sanitizing solution in 3 compartment sink. Note: Water changed.
- Food contact surfaces of equipment and utensils clean
Shelving in walk-in is excessively soiled. Bottom of Pepsi cooler and shelving within is excessively soiled. Clean and maintain these areas clean.
- Non-food contact surfaces clean
Fan cover in restrooms is excessively soiled. Clean and maintain clean.
- Plumbing installed and maintained
Liquid is building up in bottled beer chest cooler at bar. Provide proper drainage of cooler.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Lime build up was noted around faucets in restrooms. Maintain hand sinks. Eliminate lime build-up and soil on handsinks.
No waste can was at handsink behind bar. Provide waste can at hand sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
Stainless steel wall coverings are pulling away from walls in kitchen and dry wall walling is pitted and soiled in many areas. Provide smooth and easily cleanable walling in kitchen. Seal wall coverings to walls. Eliminate all gaps around wall coverings and walls.
- Lighting provided as required. Fixtures shielded
Walk-iin is too dark. Provide sufficient lighting in walk-in.
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10/10/2012 | Routine | 85 |
HACCP: Discussed condition of the walk in cooler door gasket. A work order has been put in to repair it. Establishment is waiting for work order to be completed. Also discussed a more segregated location for the bleach bottle at the bar for the sanitizer.
NOTE: Quat test strips at three compartment sink were visibly wet. Recommended that test papers stay dry to provide accurate concentration. See if Ecolab can install a test strip holder to allow for a designated area for strips.
Frozen foods were frozen.
Quat used at three compartment sink- 200 ppm
Cl used at bar and sanitizer buckets- 200ppm
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Observed ice scoop handle stored touching ice at bar ice bin.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
Store ice scoop in a way mentioned above.
- Wiping cloths clean, used properly, stored
Obseved wet wiping cloth stored on bar counter top.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
Store wet wiping cloths in sanitizer solution between uses. Corrected.
- Food contact surfaces of equipment and utensils clean
Observed 1) soiled interior of pizza oven, 2) interior part of microwave door.
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.
Clean areas and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed 1) sinks in both restrooms pulling away from wall and hand sink by grills pulling away from walls. 2) Observed walls near meat slicer soiled.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
The inside walls and ceilings of the incinerator shall be kept clean.
Seal or caulk sinks to wall to minimize splash back area and maintain walls clean.
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4/9/2012 | Routine | 91 |
HACCP: Discussed sorting through onions and discarding ones not in sound condition.
Frozen foods were frozen.
Quat used as sanitizer. 200 ppm at three comp, 100 ppm at bar bucket.
- Critical: Wholesome, sound condition
Observed moldy sausage in walk in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Moldy sasuage was discarded by employee, violation corrected during inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed ham, turkey, and roast beef in walk in cooler not date labeled.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
The items were labeled by employee, violation corrected during inspection. If seen in future inspections without labeling product will be discarded.
- Food protection during storage, prepartion, display, service, transportation
Observed box of chicken wings stored on floor in walk in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area.
Store all food at least six inches above floor at all times.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following door gaskets were in disrepair: at walk in cooler and at upright kitchen cooler.
Non food contact surfaces shall be maintained in good repair.
Replace/repair door gaskets.
- Floors properly constructed, clean, drained
Observed soiled floor under bar at floor sink drain and under soda lines.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean floor and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed damanged walls by meat slicer and behind sinks in mens and womens bathrooms.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Rapair walls so that they are smooth, easily cleanable, non absorbant and maintained in good repair.
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1/4/2012 | Routine | 85 |
HACCP: Handwashing practices were discussed, in particular, washing hands before putting gloves on before food preperation and storage of sanitizer chemicals at bar.
Quat and Cl were sanitizers.
Frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed opened packages of deli meat and large container of soup in the walk in cooler without date labeling.
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.
Any potentially hazardous item, once the original packaging is opened and held for over 24 hours, shall be labeled with a 7 day discard date.
- Food protection during storage, prepartion, display, service, transportation
Observed box of chicken on floor in walk in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Store all food items at least six inches or higher off floor.
- Foods handled with minimal manual contact
Observed cup used as scoop for ground beef in upright prep cooler.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
Provide scoop with handle to minimize manual contact with food.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee food and drink on top of chest cooler in kitchen.
The employee dining areas shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection.
Employees food and drinks must be segregated from other food items or equipment and drinks must have a closed top with a straw. Employee moved food and drink to office area during inspection, violation corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gaskets at the following areas: walk in cooler and Beverage Air cooler.
Non food contact surfaces shall be maintained in good repair.
Repair/replace torn door gaskets.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave, interior of the cheese machine, and interior of prep table.
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.
Clean and sanitize all food contact surfaces and maintain clean.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: Gasket on Beverage Air cooler, flour and powdered sugar containers.
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.
Clean all non food contact surfaces and maintain clean.
- Storage/handling of clean equipment, utensils
Observed old salad bowls stored in wire shelving soiled with food debris.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Keep clean equipment clean or store in ways to prevent contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no paper towels at bar hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Provide paper towels at all hand sinks. Employee restocked paper towels, violation corrected during inspection.
- Floors properly constructed, clean, drained
Observed soiled floor in between fryers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Flooring shall be maintained clean. Routinely clean between fryers and cookline equipment.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed soiled wall next to meat slicer.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Routinely clean walls were necessary and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed no lighting under cookline hood.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
Repair broken bulbs to provide at least 20 foot candles of light.
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10/28/2011 | Routine | 76 |
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