HACCP: Discussed and provided information on Glove Use.
Cold foods cold, frozen foods frozen.
Note: A Presentation Request Form was provided.
- Critical: Potential for cross-contamination
storage practices
- Single service items properly stored, handled, dispensed
Single service containers found stored upright on top of short white freezer. -Corrected by inverting.
Store inverted to ensure food contact surface protection.
- Lighting provided as required. Fixtures shielded
Lights not functional in Women's Restroom. Repair.
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11/21/2014 | Routine | 94 |
HACCP: Discussed and provided: Wiping cloth, Hand washing, and General food storage.
Cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Multiple food items such as bags of cookd green beans and collard greens in coolers and freezers found unlabeled.
Label all food items with common name and date. If food items are cooked and cooled they must also be date marked.
- Food protection during storage, prepartion, display, service, transportation
Cases of oatmeal in store room stored directly on the floor. Store all food items 6" off the ground to ensure food protection from splash/spillage.
Salsa lid found no longer sealed in store room, check seals when product arrives to ensure food safety.
Open container of sliced potatoes found sitting out on counter. Keep food products covered when in use to ensure food protection.
Pealing paint found on pipe above cook line, repair/repaint to ensure food protection and prevent paint from falling into food or onto food contact surfaces.
- In-use food dispensing utensils properly stored.
Scoops in rice and sugar found with handles touching product.
Utensils shall be stored on a clean surface or in product with the utensil's handle extended out of the product.
- Critical: Hands washed, good hygienic practices (observed).
Multiple volunteers found wearing gloves, but not washing hands and changing gloves between tasks. Always remove soiled gloves and wash hands before using new glove or switching tasks. Hands must also be washed after consuming food or beverages. Corrected though education.
- Non-food contact surfaces clean
Exterior handle of Kenmore cooler found to be soiled. Clean and sanitize routinely to ensure food protection.
- Critical: Toxic items properly stored
Bulk sugar found stored in laundry detergent bucket in store room. Store all food items in original or food grade containers. -Corrected by discarding bucket and contents.
Sanitizer solution found over 200ppm as indicated by chlorine test strip. Provide and maintain solution between 100ppm to 200ppm to ensure adequate sanitizer concentration and prevent toxic solution that can leave residue. -Corrected by education and remixing.
- Complete separation from living/sleeping area, laundry
Fish and other personal food items found intermingled with establishment products in coolers and freezers. Designate areas for personal foods to ensure separation. Recommend designating one freezer and one refrigerator for personal items only to prevent intermingling of personal and establishment food products.
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9/5/2014 | Routine | 84 |
HACCP: Proper cold holding temperatures of potentially hazardous foods and monitoring of refrigeration units. Left bulletin.
Cl- Sanitizer: 100 ppm
- Food protection during storage, prepartion, display, service, transportation
Boxes of bread where on the floor near hand sink area and plastic containers of pasta were stored on the floor in the food storage closet area. Store all food above the floor to protect and facilitate cleaning. 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
- Critical: Toxic items properly stored
Two small containers of hand cream were stored in food pantry on shelf next to salt and dried milk. Store all toxic items including hand care lotions away and/or below food and food service items. Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Corrected, moved to shelf containing cleaning supplies.
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3/18/2014 | Routine | 93 |
HACCP: Proper thawing of potentially hazardous foods.
cl- sanitizer is used in the establishment.
frozen foods were frozen.
Note: Serves lunch at 10 am on Mondays, Tuesdays, Wednesdays, Fridays, and Saturdays.
No violation noted during this evaluation. | 11/20/2013 | Routine | 100 |
HAC.CP DISCUSSION: FOOD LABELING
- Original container, properly labeled, consumer advisory
Cooked tamales in refrigerator not labeled.
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7/17/2013 | Routine | 99 |
HACCP DISCUSSION: SANITIZING TEMPERATURE QUAT AND CHLORINE USED AS SANITIZER
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Too many people (more than 10) in the kitchen area. Restrict the presence of people in the kitchen for proper monitoring.
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2/15/2013 | Routine | 99 |
HACCP DISCUSSION: FOOD STORAGE CHLORINE USED AS SANITIZER
- Critical: Potential for cross-contamination
storage practices
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10/9/2012 | Routine | 96 |
HACCP DISCUSSION: FOOD TEMPERATURE.
- Critical: Sanitizing concentration
Concentration of sanitizer in 3-compartment sink below 50ppm.
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.
Sanitizer re-made to required concentration.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Kitchen overcrowded wth people.
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5/2/2012 | Routine | 95 |
HACCP: DISCUSSED SANITIZING TEMPERATURE CHLORINE BLEACH USED AS SANITIZER
- Floors properly constructed, clean, drained
Chipping floor tiles.
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1/31/2012 | Routine | 99 |
HACCP: Discussed required food temperature. cl- bleach used as sanitizer
No violation noted during this evaluation. | 7/20/2011 | Routine | 100 |
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