HACCP - Handwashing No violations detected at time of inspection. Sanitizer - chlorine
No violation noted during this evaluation. | 10/19/2015 | Routine | 100 |
Sanitzer - chlorine HACCP - Discussed and provided written information on proper storage of foods.
- Food protection during storage, prepartion, display, service, transportation
Large bags of chocolate chips, containers of oil stored in cabinet under drain.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Remove food items and store in another location.
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3/25/2015 | Routine | 98 |
No hot foods, no frozen foods, kitchen area not in use at time of inspection.
Employee states that kitchen is used when a guest books a "full day package" and is given lunch only, otherwise not used.
HACCP - Discussed dating of potentially hazardous foods.
Bleach sanitizer being used - none detected at current time.
- Critical: Foods properly cooled
Open packet of shredded cheese in refrigerator not date marked with date of opening on the package.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Handwashing sink noted with ice in it. '
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer solution in 3 compartment sink.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact areas are soiled: countertop, coffee makers, interior of microwave.
Clean, sanitize and maintain clean all food contact surfaces.
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10/21/2014 | Routine | 84 |
HACCP: Provided hand washing haccp Sanitizer used is Chlorine
- In-use food dispensing utensils properly stored.
Ice scoop in the summit ice machine was found with the handle touching the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces clean
The following non-food contact areas are soiled: inside the cabinet under the hand sink, in the drawer to the left of the hand sink and the cabinet to the left of the microwave.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink in the back is soiled. It appears coffee, tea or another brown colored liquid is being dumped in the hand sink.
Clean and maintain clean all hand sinks. The hand sink is used for hand washing only.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Critical: Toxic items labeled and used properly
Sanitizer used is Chlorine in the 3-compartment sink. The sanitizer concentration was over 200ppm.
Corrected by education and draining the 3-compartment sink.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
- No Certified Manager Present
Unable to provide the food service sanitation manger certificate at the time of inspection.
According to our records there is one however the certification should be kept in a location where it can easily be viewed when requested by the Health Department. Make sure staff know where this is located so that it is available upon inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/8/2014 | Routine | 91 |
HACCP Discussed proper storage of ice scoop and all food utensils in order to prevent contamination.
Chlorine sanitizing solution three compartment sink concentration: 100 ppm.
- Critical: Sanitizing concentration
Food utensils were not properly sanitized in sanitizing solution.
Worker corrected by immersing food utensils in a sanitizing solution for at least 60 seconds.
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.
- Food contact surfaces of equipment and utensils clean
Interior of microwave is excessively soiled.
Clean, sanitize, and maintain all food-contact surfaces of equipment to ensure that they are washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
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8/21/2013 | Routine | 94 |
HACCP: Handwashing Chlorine used as sanitizer
- Storage/handling of clean equipment, utensils
Utensils are stored multidirectional in the drawer next to the upright refrigerator.
Store utensils with handles facing the same direction to minimize hand contact with food contact surface.
- Floors properly constructed, clean, drained
The floor in the kitchenette is soiled.
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3/28/2013 | Routine | 98 |
HACCP: Discussed using test strips to check sanitizer concentration. Concentration should be at 50-200 ppm for chlorine.
Frozen foods were frozen.
Cl used as sanitizer
- Critical: Toxic items labeled and used properly
Observed: 1) bleach sanitizer in three compartment sink exceeded maximum concentrations. 2) Three unlabeled spray bottles by sink by employee cooler.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
1) Employee emptied three compartment sink. corrected. 2) Label all toxic items so contents are easily identifiable.
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4/9/2012 | Routine | 95 |
HACCP: Discussed storing scoop for tea clean and dry when there is not enough tea in container to keep scoop handle from touching product.
Frozen foods were frozen.
Cl used as sanitizer. 200 ppm at three compartment sink.
- Food contact surfaces of equipment and utensils clean
Observed soiled 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.
Clean interior of microwave and maintain clean.
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1/6/2012 | Routine | 98 |
HACCP: Discussed date marking of opened packages of luncheon meats.
- Plumbing installed and maintained
Mop sink not being utilized for disposal of all liquid waste. Utilize approved sink for disposal of waste liquids.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap was available at designated handsink in kitchnette. A supply of hand-cleansing soap or detergent shall be available at each lavatory. Provide handsoap at designated handsink.
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10/25/2011 | Routine | 97 |
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