- Critical: Presence of insects/rodents. Animals prohibited
During the previous inspection, several fruit flies were found heavily around the 3 compartment sink, soda boxes, and drain.
A recheck was conducted on 10/19/15 to determine if the amount of fruit flies has been decreased. During the time of inspection, only 1-2 fruit flies were observed. The amount of fruit flies has significantly decreased. The manager states pest control was called and they have been spraying. Corrected. No further rechecks necessary.
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10/19/2015 | 1st Recheck | |
GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Handwashing Handout and education on pest control/food handler training
Uses Learning Zone an instore training system for all new employee training. No list or certificates available. Manager is able to pull up learning zone online.
15-20 fruit flies were observed in the back of the establishment next to the garbage can, 3 compartment sink, floor drain, and back door. A recheck will be conducted on or after 10/19/15 to determine if the amount of fruit flies has been reduced and effective measures are being taken to reduce the amount of flies. A recheck fee will be assessed for all necessary rechecks.
- Non-food contact surfaces clean
The outside of the dish machine and the degreaser next to the back door are heavily soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times.
Correct by cleaning and sanitizing all non-food contact surfaces.
- Critical: Presence of insects/rodents. Animals prohibited
15-20 fruit flies were found in the back of the establishment next to the garbage can, floor drain, 3 compartment sink, and back door
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Correct by cleaning out all drains, cleaning the garbage can, cleaning the grease trap and cleaning all soiled surfaces or calling pest control. Discussed with manager who states ecolab has already been in last month. Discussed cleaning all soiled surfaces. A recheck will be conducted on or after 10/19/15 to determine if the number of fruit flies has decreased and effective measures have been taken to reduce the number of flies. A recheck fee will be assessed for all necessary rechecks
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10/12/2015 | Routine | 95 |
HACCP: Hand washing
- Food contact surfaces of equipment and utensils clean
Found sticker residue on several plastic containers. Make sure to remove stickers before they go through the dish machine. Found several squeeze bottles stained red. Once plastics are stained they are considered no longer easily cleanable. Found char build up on several baking pans. Remove char build up. Food contact surfaces shall be clean.
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5/19/2015 | Routine | 98 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - dishmachine - heat
- buckets - quats
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave oven soiled with debris. shelving in proofers soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Oil buildup on shelves storing clean pans. Clean and sanitize non food contact surfaces.
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10/22/2014 | Routine | 97 |
HACCP - Discussed and provided written information on food storage.
Sanitizer - dish machine - heat
- buckets - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard utilized to line shelving in walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Remove carboard and replace with smooth, non absorbent material.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of microwave oven soiled. Clean and sanitize food contact surfaces.
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5/20/2014 | Routine | 96 |
HACCP Discussed proper food storage to accommodate rising kitchen temperatures. It is recommended that the lids of the prep table are kept closed at all times to ensure cold holding temperature at or below 41 degrees due to its location across from the pizza oven.
Chlorine sanitizing solution bucket concentration: 200 ppm.
- Non-food contact surfaces clean
Pizza pan storage racks and dry storage rack soiled with food debris and grease accumulation.
Non-food contact surfaces of equipment shall be cleaned and maintained as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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8/22/2013 | Routine | 99 |
HACCP DISCUSSION: HAND WASHING
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave oven by the prep cooler.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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4/10/2013 | Routine | 98 |
HACCP DISCUSSION: FOOD TEMPERATURE QUAT SANITIZER USED
- Non-food contact surfaces clean
Soiled lower part of racks on wheel.
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
Soiled floors under racks in walk-in freezer. Clean and maintain clean floors.
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7/26/2012 | Routine | 98 |
HACCP: DISCUSSED STORAGE OF FOOD QUAT SANITIZER USED
- Single service items properly stored, handled, dispensed
Food contact surface of single use plate stored face-up.
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.
- Floors properly constructed, clean, drained
Soiled floor under racks in walk-in freezer
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3/6/2012 | Routine | 98 |
HACCP: Discussed proper hand washing. Quat sanitizer used.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food stored directly on the floor walk-in freezer.
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
- Food contact surfaces of equipment and utensils clean
Soiled surface of food rack on wheels in McCall Proofer.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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9/26/2011 | Routine | 96 |
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