HACCP: Discussed and reviewed general food storage. License for establishment is for seasonal operation only.
Quat sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Container of food stored on the floor of the walk-in cooler.
Store all containers of food 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
- Food contact surfaces of equipment and utensils clean
Interior of flour and sugar bins are soiled with accumulated debris.
Wash, rinse, and sanitize bins.
The food-contact surfaces of all cooking equipment and food storage containers shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Exterior of bins containing sugar and flour are soiled.
Routinely wash and rinse bins of sugar and flour.
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
Floors underneath fryers are soiled with debris.
Routinely clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/28/2014 | Routine | 94 |
HACCP: Regular removal of items not necessary for day to day operations.
cl- is the sanitizer used in the establishment.
Frozen foods were frozen.
Note: Currently the cafe is not in operation. 1122 McClure Hick'ry Stick location is for call-ahead catering only. Building is currently up For Sale, at which point, the establishment would potentially move operations to a new building.
- In-use food dispensing utensils properly stored.
Bowl without handle found stored in bulk flour bin located next to 3 compartment sink. Food shall be dispensed in a way that prevents hand to food contact. Correct by using a scoop with a handle and storing scoop with handle extended out of flour. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Female restroom door was observed propped open. Door does not have a self-closing device installed. Correct by installing a self-closing device and by keeping door shut between uses.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Lighting provided as required. Fixtures shielded
There is no lighting available in walk-in dry storage area next to walk-in cooler. Correct by providing a light source.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Critical: Toxic items labeled and used properly
Concentration of chlorine in 3 compartment sink was over 200 ppm. Corrected by adding more water to solution to achieve a chlorine ppm level of 200 or less.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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11/21/2013 | Routine | 91 |
HACCP DISCUSSION: FOOD PREPARATION
- Critical: Foods properly cooked and/or reheated
Hot holding used for warming up macaroni and cheese. Ensure the use of cooking equipments capable of heating up food to required temperaure such as stove, oven, and microwave. Food moved into the oven.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave.
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
Soiled door gaskets of prep coolers.
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
Bathroom doors with no self closing device left opened.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Soiled floors under racks in the storage area. Clean and maintain clean floors.
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7/24/2013 | Routine | 89 |
HACCP DISCUSSION: SANTIZING SOLUTION
- Original container, properly labeled, consumer advisory
Containers of food (macaroni and cheese & mashed potatoes) not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Container of ready-to-eat dressings not labeled with date.
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.
- Food contact surfaces of equipment and utensils clean
Soiled interior of kitchen microwave
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Bathhroom doors not self closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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3/21/2013 | Routine | 90 |
HACCP DISCUSSION: HAND WASHING
- Foods handled with minimal manual contact
Plastic bowl without handle used as a dispenser in the bulk flour container under 3-compartment sink drain board.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Bathroom doors are not self closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Soiled floor near white rack in the walk-in cooler.
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10/10/2012 | Routine | 95 |
HACCP DISCUSSION: BOIL ORDER CHLORINE USED AS SANITIZER
- 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.
- Non-food contact surfaces clean
Soiled door gasket of prep cooler.
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
Restroom doors with no self closing device.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Soiled floor under equipments, tables, and utilities.
Clean and maintain clean floor.
Chipping floor tiles.
Repair to provide smooth easily cleaned floor.
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5/7/2012 | Routine | 94 |
HACCP: DISCUSSED SANITIZING CONCENTRATION.
CHLORINE USED AS SANITIZER
PER OWNER, FACILITY FLOOR WILL BE REMODELED SOMETIMES IN APRIL. FACILITY WILL BE CLOSED FOR A WEEK DURING REMODELING.
- Original container, properly labeled, consumer advisory
Some cooked food in the walk-in cooler are labeled with date, and some are not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave in the kitchen.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No self closing device on female bathroom door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Missing and chipping floor tiles in the prep area and dish washing area.
Repair to provide smooth and easily cleaned floor.
Owner stated that floor will be repaired sooner than later.
- Critical: Toxic items labeled and used properly
Concentration of sanitizer in 3-compartment sink over 200ppm.
Ensure concentration of sanitizer at between 50 to 200ppm with the use of test strip.
Sanitizer diluted.
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2/7/2012 | Routine | 89 |
HACCP: DISCUSSED CONCENTRATION OF SANITIZER. CHLORINE BLEACH USED AS SANITIZER.
- Foods handled with minimal manual contact
Bowl with no handle used as scoop in white storage for bread baking flour.
Suitable dispensing utensils shall be used by to avoid unnecessary manual contact with food.
- In-use food dispensing utensils properly stored.
A bowl used as scoop in container of bread baking flour is stored in food.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Thermometers, gauges, test kits provided
No sanitizing test strip can be provided.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Concentration of chlorine sanitizer in the 3-compartment sink was over 200ppm.
Ensure concentration at between 50 to 200ppm with the use of test strip. Solution diluted to 200ppm.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Men's restroom door unable to close completely. Repair to completely close.
Self closing device on female restroom door not functional. Repair.
- Floors properly constructed, clean, drained
Chipping floor tiles by dishwashing area.
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11/28/2011 | Routine | 89 |
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