HACCP: Discussed the pest control plan in place, shielding of light bulbs, and providing additional thermometers.
Frozen foods frozen.
Quat sanitizer at 400ppm.
- Single service items properly stored, handled, dispensed
Single service items stored with food contact surfaces upright.
All single service item surfaces must be stored to prevent cross contamination of food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
a.) Ceiling of popcorn machine soiled.
b.) Fan cover of True cooler which houses sandwiches and crispy chicken salad in customer service area soiled.
Walls, ceilings, and attached equipment shall be maintained clean.
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10/14/2015 | Routine | 98 |
HACCP: Temperature documentation
All employees at this establishment have their food handler certificate.
- Original container, properly labeled, consumer advisory
Found prepackaged cookies and slices of pie with out proper labels. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
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6/22/2015 | Routine | 99 |
•Haccp discussed: temperature documentation, and dented cans.
Boil oreder hand out left at facility.
- Critical: Wholesome, sound condition
Found two cans of refried beans with dented edges. Corrected by having manager place in dented can return area.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Original container, properly labeled, consumer advisory
Found prepackaged baked items (cookies, brownies, rice crispies, etc...) with out proper labels on them.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Thermometers provided and conspicuously placed
Found no thermometer in the ice cream freezer. Provide thermometer to ice cream freezer.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces clean
Non food contact surface cleaning: please remove lime accumulation from the outside of the ice machine, please dust shelf above the three compartment sink, please clean the shelf under the oven area, clean as needed. Non food contact surfaces shall be clean.
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3/6/2015 | Routine | 92 |
HACCP: Discussed storage of Toxic Items, Sternos.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Shelf below hot line, interior bottom of oven/steamer, prep table drawer, and bottom of glass self serve cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/26/2014 | Routine | 98 |
HACCP: Provided hand washing haccp sheet
Sanitizer used: Dish machine High temp.(183 degrees F) Quats for 3-compartment sink and wiping cloth buckets
All frozen food was frozen.
- Non-food contact surfaces clean
The shelf under the fryer is soiled.
Clean and maintain clean all non-food contact surfaces
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
The floor is soiled in the following locations: under the 3-compartment sink along the base board and behind the cooking equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/19/2014 | Routine | 98 |
HACCP: Discussed and reviewed proper boil order procedures.
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Food contact surfaces of knives and forks stored in utensil storage bowls are soiled.
Wash, rinse, and sanitize food contact surfaces of utensils.
Tableware shall be washed, rinsed, and sanitized after each use.
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3/12/2014 | Routine | 98 |
HACCP: Monitoring of proper cold storage of potentially hazardous foods. Good Food temperature log record keeping.
QUAT Sanitizer: 400 ppm Hobart Dish Machine Heat Sanitized: 181 F.
- Thermometers provided and conspicuously placed
Thermometer missing from milk display refrigeration unit. Ensure all refrigeration units have thermometers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Corrected by employee, placed extra thermometer in unit.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine in back kitchen area has slight soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Bottom of shelves on spike rack in front of ice machine in back kitchen area has some soil build up. Clean as often as needed to maintain clean.
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.
- No Certified Manager Present
Food Certified Manager Documentation is not present at establishment. Chef has taken course but could not provide documentation at establishment. Keep Documentation information at establishment. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/28/2013 | Routine | 96 |
HACCP: Monitoring of proper temperatures of potentially hazardous foods and equipment (hot & cold) units.
Quat Sanitizer: 300 ppm - 400 ppm Dish Machine Heat and Quat Sanitized: 187 F.
- Thermometers provided and conspicuously placed
Thermometer missing from milk display refrigeration unit. Ensure all refrigeration units have thermometers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Corrected by employee, placed extra thermometer in unit.
- Food protection during storage, prepartion, display, service, transportation
Metal Pan of frozen chicken and metal pan of frozen tenderloin in Hobart reach in stand up freezer/refrigeration unit were not covered or protected. Cover and protect all foods during storage and at all times. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected by chef, covered pans.
- No Certified Manager Present
No food safety certified manager present at time of perpetration of foods. Provide food certified manager within 90 days. Manager is in process of obtaining certification.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/9/2013 | Routine | 97 |
HACCP|: ALL WASTE DRAINS MUST FUNCTION PROPERLY AND DRAIN COMPLETELY. IF A BACK UP OF WASTE FROM A FLOOR DRAIN OR SEWER LINE IS NOTED THE FACILITY WILL BE CLOSED UBNTIL REPAIRS OR RESTORATION OF FUNCTION IS COMPLETE.
- Food contact surfaces of equipment and utensils clean
\Pairing knife soiled with food debris was put back in the wall mount knife holder.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) THfe underside of the upper shelf above prep tabel and dish wash side of 3 bay is soiled.
2) The lower shelf under the 2 bay prep sinks was soaked with standing water ans a cutting board was flat against this surface trapping water.
N< on-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. Non food contact surfaces shall be kept dry after periods of use.
- Floors properly constructed, clean, drained
FLo'oring behind cooking equipment along coving and tops of pipes is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/28/2013 | Routine | 96 |
HACCP: Handwashing cl- used as sanitizer in dish machine @ 100ppm
- Original container, properly labeled, consumer advisory
Pre-packaged foods not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Single service articles not re-used
Single use container such as sour cream containers reused to store foods in.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap available in soap dispenser at only handsink in kitchen. Employees were using an open salad crock with a dish detergent/water mixture instead of soap.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
CORRECTED. An employee brought more handsoap from CAT admin. building.
- Walls, ceilings, and attached equipment, properly constructed, clean
Attached equipment such as piping around grease trap soiled.
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11/14/2012 | Routine | 94 |
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