HACCP: Food handler requirements
- Food protection during storage, prepartion, display, service, transportation
Found cooked mushrooms and items on rolling rack not covered in the walk in cooler. Cooling items must be loosely covered. Placed empty sheet pan on top slide of rolling rack to cover items below. always leave empty sheet pan on top slide of rolling rack.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle for the beer cooler at the bar came off when I pulled it.
Found several of the shelves in the walk in cooler rusted.
Non food contact surfaces shall be in good repair.
- Food contact surfaces of equipment and utensils clean
Found stickers and sticker residue on plastic containers. Containers are stacked on top of each other and causing stickers and residue to come into contact with the food contact surface. Make sure to remove all sticker residue from containers before washing in dish machine.
- Non-food contact surfaces clean
Make sure to remove all stickers and residue from outside surface of squeeze bottles. Non food contact surfaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found dust and grease accumulation on hood system. Found missing loover on hood system. Replace loover and clean hood system.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
Please clean the wall behind the dish area.
Please paint wooden block for dish area spray hose.
Please paint the door by the dish area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/3/2015 | Routine | 93 |
HACCP: Consumer advisory.
- Original container, properly labeled, consumer advisory
Please post consumer advisory on menus.
A consumer advisory shall be posted in view of the patrons in the form of a brochure, deli case or menu advisory, label statement, table tent, placard or other written notification to advising them of the potential risk of eating raw or under-cooked animal food.
- Food protection during storage, prepartion, display, service, transportation
Found mushrooms and other items in the walk in cooler stored uncovered.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: Found handles to a couple of the cooling units with tape on them, caulk to dish sink is stained black. Non food contact surfaces shall be in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found loover missing to the hood system. Please dust the loovers. Please dust the fan grates in the walk in cooler. Please clean the wall behind the dish area excess of black build up. Walls shall be clean. Please repaint the door in the dish area. Doors shall be easily cleanable.
- Lighting provided as required. Fixtures shielded
Found burnt out light in the walk in cooler with water in shield. Remove water and replace bulb.
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.
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9/14/2015 | Routine | 94 |
HACCP: Provide wiping cloth haccp sheet Sanitizer used is Chlorine All frozen food was frozen.
- Critical: Hands washed, good hygienic practices (observed).
Observed the strainer for the dump sink at the bar in the hand sink.
Corrected by removing the strainer and discussing that the hand sink shall be used for hand washing only.
Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Observed employee package of Newports to be stored above cutting boards in the hall way. Observed employee package of Newports to be stored above plates and other dishes in the dish room. Corrected by moving the items to a designated location where they will not contaminate food or food equipment. 2) Observed a open can of coke in the cooler between the convection oven and the utensil storage rack. Corrected by removing the can of coke.
Food employee shall have a designated area to store personal items such as phones or cigarettes.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
I Observed gaskets on the prep coolers to be torn.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth to be stored on the beer cooler behind the bar and also a wet wiping cloth was observed on the counter top near the white freezer.
Corrected by placing the clothes into the wiping cloth buckets.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The racks in the walk in cooler are soiled with food debris.
Clean and maintain clean all food contact surfaces.
- No Certified Manager Present
No food service sanitation manager available at this time. Owner stated he has hired a new manager who will be getting their food service sanitation manager certificate.
Provide a proof of successfully completion of the class at the next routine inspection and or the food service sanitation manager certification.
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5/4/2015 | Routine | 91 |
HACCP - Discussed and provided writen information on proper cooling of foods. Sanitizer - chlorine
- Potentially hazardous foods properly thawed
Observed salmon, mussels and filled pasta on shelf thawing.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Owner placed items in walk in cooler to properly thaw. Corrected.
- In-use food dispensing utensils properly stored.
Scoop stored in ice with handle in ice at both locations at bar.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler rusted.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following mechanical refrigeration units: Turbo Air 2 door prep cooler, both True food prep coolers. walk in cooler.
Multi-use equipment and utensils 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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of ovens soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelf storing spices soiled. Soiled gaskets on door of Kenmore freezer. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates stored above food prep station with food contact surface exposed.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover dishes.
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11/19/2014 | Routine | 90 |
HACCP - discussed an provided written information on date marking. Sanitizer - chlorine
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open drink at food preparation station.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler rusted.
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. Repair or resurface shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following mechanical refrigeration: walk in cooler, dessert cooler, True 2 door prep cooler, 2 door Turbo Air cooler. Repair or replace gaskets.
Multi-use equipment and utensils 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.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of ovens soiled with buildup. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving between prep stations soiled with oil and dust. Gasket on door of upright freezer soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Dishes on shelving above food preparation stations food contact surfaces not protected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover dishes to protect food contact surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Missing light shield on light fixture above prep table cooler.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored. Repair or replace light shield.
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8/19/2014 | Routine | 86 |
HACCP - Discussed and provided written documentation on proper storage of toxic items.
Sanitizer - 3 bay sink, buckets - chlorine
- dish machine - heat
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted 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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of mechanical refrigeration: Turbo Air food prep x 2, True food prep, walk in cooler.
Multi-use equipment and utensils 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. Replace gaskets.
- Non-food contact surfaces clean
Shelving in dry storage area soiled. Soiled gaskets on doors of 2 door Cold Tech cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles (vents) in hood soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Two out of three lights in hood blown. Replace lights to provide adequate lighting.
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4/3/2014 | Routine | 94 |
HACCP: Check overhead lines, pipes and fixtures frequently fro dust. splatter or other contaminants.
- Food contact surfaces designed, constructed, maintained, installed, located.
1)•One of the pasta straining basket had broken wire mesh.
2) • Racks in the walk in are rusting.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
1) Clear rice bin and blue lid on lower dry good shelf soiled.
2) Handle to microwave and lower freezer door aoiled.
3) Base of the robot coupe 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.
- Storage/handling of clean equipment, utensils
Utensils in bucket on rack in kitchen hall stored improperly.
Facilities for the storage of knives, forks, spoons and other utensils shall be used to present the handle to the employee or the consumer.
*Handles up and out*
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12/16/2013 | Routine | 96 |
HACCPl: Keep floors along baseboards and around drains clean and maintain just as clean as traffic areas.
- Original container, properly labeled, consumer advisory
1) Mixed items and items not readily identifiable not in original containers were not labeled.
2) Cooked and cooled rice in walk in not time labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
2 thermalizer baskets had broken wire mesh.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and .free of difficult-to-clean internal corners and crevices.
*these were thrown away immediately*
- Critical: Sanitizing concentration
Dish machine not dispensing any chlorine sanitizing solution.
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.
*will recheck when called or on August 2, 2013*
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled.
Plastic guide in ice machine has mold forming.
T• he food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Tops of the dry panko, flour and rice were soiled.
Base of the Robot Coupe was soiled.
Outside of the microwave - esp. handle - was soiled.
Seals on the freezer by walk in are heavily soiled.
Top of chest freezer in ice machine room 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.
- Storage/handling of clean equipment, utensils
Utensils in plastic buckets on wire racks were stored improperly.
Storage holders for knives, forks, and spoons and other utensils shall be protected from contamination and present the handles of the in utensils to the consumer or employee.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls near the prep coolers, prep sink, to the left of the cookline and other mostly lower areas are soiled with splatter.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
2 spray bottles of chemicals under the handsink were not labeled.
•Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*this was immediately corrected*
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7/30/2013 | Routine | 83 |
HACC|P: Person beverages are allowed in kitchens - HOWEVER - they must be in closed containers and stored separately.
- Original container, properly labeled, consumer advisory
-Various foods in prep cooler, walk in and dry spice mixes on shelves not labeled with contents.
All foods not easily identifiable must be labeled with the usual or common name and date of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Wet rag being used under cutting board.
2) Tape on handle of reach in door.
3) Painted surface of mixer on housing surrounding the shaft is lifted and bubbled.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
Racks' in the walk in are soiled - esp. the rear left one.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Handle and front door of microwave soiled.
2) Rear of exhaust hood dripping grease.
3) Top of chest freezer in ice machine room heavily 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.
- Storage/handling of clean equipment, utensils
1) Utensils in plastic bucket on wire rack stored improperly and in soiled container (bottom inside).
2) Knife with green handle stuck down between cooler and wall.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Facilities for the storage of knives, forks and spoons and other utensils shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Single serve foils and lids on cart and in kitchen stored improperly.
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
1) Floor along coving - where wall meets floor - is soiled under the Blodgett oven and steam well area and around the dish machine.
2) Floor in the ice machine room is covered mostly with standing water in the main traffic areas.
3) Flooring around wheels and legs of some of the equipment in kitchen is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
2 spray bottles of chemical under the handsink in kitchen were not labeled with contents. \
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*Bottles labeled*
- Critical: Toxic items labeled and used properly
1) Jug of bleach sitting on top of ice bin at bar.
2) Various spray containers of chemicals sitting on rolling carts above and intermixed with foods and single use 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.
*items moved
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3/7/2013 | Routine | 87 |
HACCP: Provided a boil order haccp. Sanitizer used is Chlorine. All frozen food was frozen
- Original container, properly labeled, consumer advisory
Various cooked and cooled food items in the walk in cooler were not labeled with a time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Potentially hazardous foods properly thawed
Tuna was being thawed improperly.
Corrected: The tuna was placed into the walk in cooler.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- In-use food dispensing utensils properly stored.
Scoops with their handle touching product in the flour, panko and rice bins.
Corrected: Handles were elevated out of the product in all the bins.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at the bar hand sink.
Corrected: Paper towels were provided.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor along the wall coving behind equipment and under storage racks in the kitchen is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in the walk in cooler soiled. Fan guards in walk in cooler soiled.
Clean and maintain clean walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
Two spray bottles under the hand sink in the kitchen did not bare a label.
Corrected: The spray bottles were labeled with the continents.
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.
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11/28/2012 | Routine | 87 |
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