Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
HACCP: Discussed proper hand washing. Ensure that hands are washed prior to serving any foods, prior to taking money or whenever hands become contaminated.
- Food contact surfaces designed, constructed, maintained, installed, located.
Paper towels are being used to store tongs, single service articles and dispensed jalapenos in soufflé cups.
Corrected
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink drain boards are soiled.
Clean and sanitize routinely and maintain clean.
The three compartment sinks and drain boards shall be cleaned prior to use.
- Thermometers, gauges, test kits provided
There are no chemical test strips present in the facility to test the bleach sanitizer.
There are test strips available from distributors or the health department.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
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
- Food contact surfaces of equipment and utensils clean
The interior of the black Cornelius cooler and the Kenmore freezer are soiled. The popcorn bucket in the popcorn machine is heavily soiled.
Clean and sanitize all food contact surfaces routinely.
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
The shelving under the popcorn machine and holding utensils and condiments at the snack bar area are soiled.
Clean and sanitize routinely.
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: Hand washing sinks installed, located, accessible
The hand wash sink was blocked and filled with aluminum cans.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink is soiled. There was no soap present at the hand wash sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
The floors under and around equipment are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls by the Cornelius cooler is soiled. The wall next to the microwave is in disrepair.
Clean all walls routinely. Repair all walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess articles not necessary for the kitchen not being utilized or necessary for operations of the kitchen.
Remove all unnnecessary articles from the kitchen/cooking facility.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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12/11/2011 | Routine | 83 |
Sundays are the days that foods are prepared for the weekly auctions.
HACCP: Discussed proper and frequent change of sanitizer.
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
The shelving and interior of the cooler is soiled. The tracks of the cooler are soiled.
Clean and sanitize routinely.
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
The fan is soiled that keeps area cool for employees. The shelving with single service articles is soiled. The exterior of the refrigerator is soiled.
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: Hand washing sinks installed, located, accessible
The hand wash sink was blocked by containers.
Corrected
- Floors properly constructed, clean, drained
The floors under the sink and the entire kitchen area are buckling and soiled.
Clean all floors routinely and maintain clean and in good repair.
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.
- Lighting provided as required. Fixtures shielded
The light in the reach in cooler is not functioning.
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 properly stored
Pesticide is being stored by insecticide under the hand wash sink.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles stored in the kitchen facility that are not used for the facility.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/19/2011 | Routine | 85 |
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