HACCP: Date Marking-Ensure foods are consumed or discarded within seven days of preparation
Cl- sanitizer is used in the dish machine
Frozen foods were stored frozen
Note: floors have been resealed/replaced with smooth material (no more cracks), walls have been repainted in the kitchen
- Food protection during storage, prepartion, display, service, transportation
1) Green spice/spread stored in steel container in True cooler with no lid or covering. 2) Large container of liquid cheese stored in the walk in cooler with no lid or covering. Provide lid or covering for all foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn gasket/seal on True cooler in kitchen. Repair or replace gasket.
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12/18/2015 | Routine | 97 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Storage/handling of clean equipment, utensils
Clean plates are stored with the food contact surface facing up near the prep table in the kitchen. Clean plates are stored with food contact surface facing up at waitress station. Store all clean dishes and utensils inverted.
- Floors properly constructed, clean, drained
Flooring beneath coolers in kitchen and in corners are soiled. Deep clean floors routinely.
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8/26/2015 | Routine | 98 |
HACCP: Food Handler Training. All staff on duty provided proof of completion of Food Handler training.
Cl- sanitizer is used in the buckets and dish machine.
Frozen foods were stored frozen.
- Storage/handling of clean equipment, utensils
Observed clean forks stored in a cup at the waitress station with the food contact surface facing up. Store forks inverted so that the handle is touched.
Spoons, knives and forks shall be touched only by their handles.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Mop sink faucet has backflow prevention device, however, a shut off device is installed after the backflow, making it ineffective. Corrected by removing shut off valve. Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are soiled. Clean vents.
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4/21/2015 | Routine | 93 |
'Hot foods hot,, cold foods cold.
No door gap exists on the back door. HACCP - Discussed floors and food handler training.
- Critical: Foods properly cooled
Items cooling in fridge without date/time of placement in fridge including large vat of soup with cooling wand and chicken wings.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food protection during storage, prepartion, display, service, transportation
Several containers of food in the walk in cooler are being held without lids on containers including chicken wings, soup, cooked vegetables.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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12/2/2014 | Routine | 93 |
HACCP- Discussed food storage issues, written information given. Discussed food handler program for employees.
Frozen foods frozen, hot foods hot.
Quat sanitizer used at 200 ppm.
- Critical: Foods properly cooled
•Several containers of food in walk in refrigerator are not date marked including fried onions, cooked vegetables, sliced tomatoes. Employee date marked food.
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 protection during storage, prepartion, display, service, transportation
Several containers of food being stored without a lid or cover on them including sauces. fried tomatoes, eggs.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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9/5/2014 | Routine | 93 |
HACCP Discussed date marking of potentially hazardous foods.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Chemical dish machine is utilized.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual containers of ranch dressing are not date-marked.
Date mark individual containers with correct day of preparation: Corrected: Items were date marked.
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 protection during storage, prepartion, display, service, transportation
Pans of food stored uncovered in the walk-in cooler.
Provide protective cover or lids for pans of food to protect against possible contaminates.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Walls, ceilings, and attached equipment, properly constructed, clean
Seals and trim around kitchen hand sink is in disrepair. Sink is not sealed to the wall.
Repair seals and trim and seal hank sink to the wall.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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5/2/2014 | Routine | 92 |
HACCP Discussed storage of personal and toxic items.
Chlorine sanitizing spray bottle concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Bowl of bacon stored without a lid on prep cooler.
Provide protective cover for bacon to protect against potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom panel of freezer near back door is dislodged.
Repair bottom panel.
Multi-use equipment shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Storage/handling of clean equipment, utensils
Plates on waitress station stored up right with food contact surface exposed.
Invert plates so that food contact surface is protected at all times from potential contaminates.
- Floors properly constructed, clean, drained
Floor of walk in cooler is peeled and chipped.
Repair floor of walk in cooler
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Critical: Toxic items properly stored
Pack of cigarettes found intermingeled with seasonings on spice shelf.
Store cigarettes and other toxic items in designated area
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11/20/2013 | Routine | 90 |
HACCP: Proper cooling of potentially hazardous foods Cl- Dish Machine Sanitizer: 100 ppm
- Critical: Foods properly cooled
Large Pork Brisket pieces stored in walk-in cooler had temperature of 92°F. Per employee, they were being cooled down. Process started at about 9:45 am. Temperature taken at 10:50.am. Label all cooling of potentially hazardous foods with date and time of cooling to ensure they are being cooled properly. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food protection during storage, prepartion, display, service, transportation
Pork Brisket in cooler and bowl of corn salad were stored in walk-in cooler without cover or protection from possible contaminants. Cover all stored foods to protect them from possible contamination. Corrected by employee, covered food.
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzles and nozzle holders at bar soda guns has slight soil build up. Clean as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Exterior of True Freezer next to kitchen door to exterior of building has dust build up. Clean as often as needed to maintain clean.-
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.
- Critical: Toxic items labeled and used properly
Sanitizer spray bottle hanging on wire rack next to dish washing area was not labeled. Label all toxics including cleaners and sanitizers.
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.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. Corrected by labeling.
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8/9/2013 | Routine | 85 |
HACCP: Toxic Storage was discussed. Chlorine: 50 ppm Quat sanitizer spray bottle: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Gallon of milk is not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
Corrected by education.
- Food contact surfaces of equipment and utensils clean
The inside of the freezer by the hand sink in the kitchen is soiled.
- Plumbing installed and maintained
Objectionable odor by grease trap in kitchen.
- Floors properly constructed, clean, drained
The floor of the walkin is soiled.
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2/12/2013 | Routine | 91 |
HACCP: Handwashing and glove use was discussed. Dish machine chlorine concentration: 100 ppm
- Food protection during storage, prepartion, display, service, transportation
The bin that holds sugar did not have a lid.
Provide a lid.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The True Freezer by the back door has a torn gasket.
- Critical: Sanitizing concentration
Quat wet wiping solution in the kitchen was below 100 ppm.
Worker remixed solution that provides a 200 ppm quat concentration.
- Floors properly constructed, clean, drained
The floor under the three compartment sink and dish machine is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the exhaust hood are dusty.
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11/28/2012 | Routine | 91 |
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