HACCP: Sanitizer Concentration
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Food contact surfaces of equipment and utensils clean
Soda nozzles have build up (dark black on Sprite/Apple Juice). Deep clean soda nozzles routinely.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No conveniently located trash can next to hand washing sink in dry storage room.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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9/3/2015 | Routine | 96 |
HACCP: Personal beverage storage. An employee may drink from a closed beverage ONLY (for example: one with a lid and straw). Beverages must be stored in an area that does not provide the potential for contamination of food or food contact surfaces (for example: beverages should not be stored on shelves above food, condiments, single-service items, etc.).
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Critical: Sanitizing concentration
Two clear spray bottles labeled "sanitizer" read at 0ppm Quats. Corrected by remaking bottles to 400 ppm Quats. Test sanitizer routinely to ensure proper concentration is achieved. Sanitizer should be remade as often as necessary to ensure it is effective.
- Critical: Outer openings protected from insects, rodent proof
Both exterior door and interior foyer door are set to be permanently opened. Corrected by resetting doors to be self-closing to preclude the entry of pests. At least one of these exterior doors must be self-closing at ALL times.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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4/2/2015 | Routine | 92 |
Frozen foods frozen, hot foods hot.
3 Compartment sink not in use at time of inspection, quat sanitizer used routinely.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
No paper towels at handwashing sink in the back room.
Ensure a supply of soap, paper towels and hot water at all handwashing sinks.
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10/10/2014 | Routine | 95 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used at 100 ppm.
HACCP - Written handout given on potentially hazardous food temperatures.
- Original container, properly labeled, consumer advisory
Container of salt near pretzal machine not labeled with common name. Muffins wrapped in plastic wrap with no labels/identifiers 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
- Critical: Foods properly cooled
Open package of hot dogs does not have date on package that they were opened on. Outside of box has date of 6/20.• Yogurts, salads with chicken and cut melon above 41F in small cooler at food area. Manager voluntarily discarded out of temperature foods - see voluntary food destruction log.
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.
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.
- Thermometers, gauges, test kits provided
Thermometer in small cooler at food area not working.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handwashing sink soiled, no soap at handwashing sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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7/2/2014 | Routine | 91 |
HACCP: Provided Toxic haccp sheet
Note: Owner advised me that they were selling the business. Manger provided the buyers information to me. The buyers must be advised that at the minimum a Change of Owner sheet must be completed and submitted with all information required by a change of ownership to the Health Department prior to change of ownership. A plan review maybe required in addition to the change of ownership depending on the buyers plans.
No violation noted during this evaluation. | 5/12/2014 | Routine | 100 |
HA|CCP: Dishware and utensils must not be preset on tables without protection - this includes paper products.
No violation noted during this evaluation. | 9/5/2013 | Routine | 100 |
HACCP: Maintain accessory areas such as high chairs, baby changing stations etc. clean and sanitary.
- Food contact surfaces of equipment and utensils clean
Front inside of hot cheese sauce unit and dispensing nozzle soiled.
Clean as needed, at least nightly, to remove any residual cheese product from dispensing into fresh food.
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4/9/2013 | Routine | 98 |
HACCP: Hot dogs are a fully cooked, ready to eat item that must remain under temperature control, therefore they are required to be date marked, The first day of opening is counted as Day 1 and the product must be used or disposed of with in 7 (SEVEN) days.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Garbage in the mens room has no lid.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Critical: Toxic items labeled and used properly
Two -2- yellow stickered bottles of chemical overwritten with marker. One under the 3 bay is marked "blue" and another under the front counter is marked "turquoise".
IF these containers are reused for a DIFFERENT chemical the labeling must be CLEAR and SPECIFIC - not just a term or reference to a particular chemical color only.
*Bottles were changed*
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8/22/2012 | Routine | 94 |
HACCP: Garbage receptacles in restrooms must have covers.
No violation noted during this evaluation. | 3/30/2012 | Routine | 100 |
I HACCP: Hand washing must precede glove usage and follow when gloves are removed.
- Thermometers, gauges, test kits provided
No test strips for Quat based chemical used for sanitizing from Swisher.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Toxic items labeled and used properly
Unlabeled spray bottle of sanitizer on rack at mop sink.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
*bottle labeled
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11/8/2011 | Routine | 94 |
HACCP: Handwashing must be done properly to reduce spread of illness.
Please fax updated copy of contract with Firehouse Pizza.
- Single service items properly stored, handled, dispensed
Single serve boats and plates out on food service counter were stored improperly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
*plates and boats inverted.
- Critical: Toxic items labeled and used properly
Unlabeled bottle of sanitizer in dish room.
Unlabeled bottles of disinfectant in party rooms.
All chemicals are treated as toxic.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
*bottles were labeled*
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4/7/2011 | Routine | 94 |
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