HACCP: Discussed sanitizing of dishes.
- Critical: Sanitizing concentration
Observed employee washed and rinse pans and utensils without sanitizing in the 3-compartments sink.
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.
Employee made sanitizing solution.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave
Soiled ledges, racks, and interior area of smoker
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
Soiled areas around fryers and grill.
Excessively soiled interior area of mop sink by the smoker
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap at the smoker area hand sink. Provide hand soap at every hand sink.
- Floors properly constructed, clean, drained
Excessively soiled floors in the smoker room, under cooking equipments, and under racks.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled kitchen hood vent and walls.
- Lighting provided as required. Fixtures shielded
Non functional light at the smoker area.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
|
8/3/2011 | Routine | 88 |
HACCP: Discussed concentration of sanitizer cl- sanitizer used.
- Critical: Sanitizing concentration
Concentration of sanitizer in spray bottle over 200ppm. Ensure concentration of sanitizer at 200ppm with the use of test strip.
Solution was diluted to 100ppm.
- Food contact surfaces of equipment and utensils clean
Heavy accumulation of soil on inner part of door and around the ledges of smoker machine.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Soiled areas around fryer.
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: Outer openings protected from insects, rodent proof
Back door self closing door non functional.
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.
Back door self closing was tightened and functional.
- Floors properly constructed, clean, drained
Soiled wall coving and floor corners in the kitchen.
Soiled floor near the smoker machine
Clean and maintain clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled kitchen hood vent.
|
3/25/2011 | Routine | 87 |
Restaurant representatives - add corrected or new information about Rosie's Barbecue And Grill, 2626 N. Sheridan Rd., Peoria, IL »