HACCP: Temperature documentation
- Original container, properly labeled, consumer advisory
Facility is using day dot label. Proceedure at this facility is to label with date of production, however, inspector found pans of prepared foods with prep date written on label line that says discard by. Corrected by speaking to employees. Facility is getting rid of labels for masking tape and sharpie.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: the lid of the white chest freezer is rusted, the thermometer on the stainless cooler next to chest freezer is broken, the floor by the door of the white kalvinator freezer is broken and has duct tape on it, the hood vent at the front side of the hood has duct tape on it, the latch to the milk cooler is pitted, Non food contact surfaces shall be in good repair.
- Critical: Sanitizing concentration
Found sanitizer concentration in three compartment sink at 50ppm Quat. Found quat concentrate bottle empty. Corrected by speaking to employees and replacing bottle with full bottle and remixing sanitizer solution. Quat sanitizer must be at a concentration of 200ppm to 400ppm.
Equipment and utensils shall be sanitized in the third compartment.
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11/16/2015 | Routine | 94 |
HACCP: Dented can goods
- Critical: Approved source
Found several dented cans goods on can good rack. Found no sign stating dented can good policy. Removed dented cans. Spoke to management. This is a repeat violation. Can good policy sign created at time of inspection. Be aware that if a third can good violation occurs facility may be call into Health Dept. for a conference.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found white chest freezer with rust on lid in dry storage area. Found duct tape on floor of white Kalvinator freezer by the walk in freezer. The thermometer to the double door freezer next to the rust lid white chest freezer is not working. Non food contact surfaces shall be easily cleanable and in good repair.
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6/18/2015 | Routine | 94 |
HACCP
- Critical: Wholesome, sound condition
Found several dented cans on can rack in storage area behind kitchen. Spoke to management about issue. Facility has many volunteers which makes training difficult. Please place a sign on can rack stating acceptable and unacceptable can good. Dented cans were removed from rack and placed in the dented can area.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Non-food contact surfaces clean
Non food contact surface cleaning: remove the lime accumulation on the outside of the ice machine bin, please clean the handle to the walk in cooler, dust the front of the hood. Clean as needed. Non food contact surfaces shall be clean.
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3/9/2015 | Routine | 94 |
HACCP: Discussed the proper and routine maintenance and deliming of the ice machine and dish machine.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
No violation noted during this evaluation. | 12/3/2014 | Routine | 100 |
HACCP: Discussed continued review and evaluation of deliveries to ensure that foods and containers are in good condition, safe for human consumption.
Frozen foods are frozen.
Quats is the sanitizer used in the main kitchen area. The dish machine utilizes chlorine bleach.
Continue the excellent date and time marking of the foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard boxes are being reused for the storage of equipment and baking items. 2) Shelving in the walk in cooler was found to be rusting.
1) Discussed removing the cardboard boxes and providing plastic containers that are smooth, easily cleanable and nonabsorbent. 2) Resurface/repair/replace/repaint the shelving in the walk in cooler to ensure it is smooth, easily cleanable and nonabsorbent.
Multi-use equipment, containers 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
The baffle of the ice machine is soiled. The potato slicer is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
The floor in the side storage closet and by the ice machine are heavily soiled. The floor under equipment in the kitchen is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/30/2014 | Routine | 96 |
HACCP: Discussed routine evaluation of food donations, especially produce, to ensure they are discarded. All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Frozen foods are frozen.
The dish machine is chlorine bleach based. The three compartment sink is quat based.
Note: Discussed repairing/replacing the shelving with chemicals in the small side storage room.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Meat sauce was found without proper date/time marking in the walk in cooler. Potato soup/sauce was found marked with a date of 3/19/14.
Corrected
- In-use food dispensing utensils properly stored.
The scoop in the sugar was found with the handle touching the sugar.
Corrected
- Food contact surfaces of equipment and utensils clean
The potato slicer was heavily soiled. The interior white baffle of the ice machine was heavily soiled. The interior of the True refrigerator is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The fan above the hand wash sink is heavily soiled. The spice rack shelving by the stove is soiled.
Clean and sanitize all non food contact surfaces 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.
- Floors properly constructed, clean, drained
The floors under equipment and shelving in the storage room is soiled. The floor in the side storage room is soiled. The floor under the stove is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/26/2014 | Routine | 90 |
HACCP: Discussed routine and proper evaluation of foods that are donated to ensure that they are in wholesome, sound condition.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment. Chlorine bleach is utilized in the dish machine.
- Non-food contact surfaces clean
The handles of the prep island and interior and front panels are soiled. The food transport cart is soiled. The seals and exterior portion of the seals of the Norris milk dispenser are soiled.
Clean and sanitize routinely and 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.
- 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 in the dish room is soiled.
Clean all hand wash sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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11/19/2013 | Routine | 97 |
HACCP: Discussed proper storage of potentially hazardous foods, especially small packaged containers such as whipped butter and cut fruits.
The sanitizer used is quats. Chlorine bleach is provided for the dish machine.
Frozen foods are frozen.
Note: Excellent job at labeling, date marking and cooling labels, continue the current process.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)Potato slicer, 2) interior of imperial freezer, 3) white ice baffle in the ice machine, 4) shelving in the walk in cooler.
Clean and sanitize all food contact surfaces routinely and 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
The following non food contact surfaces are soiled: 1)Lower shelving area of coffee machine, 2) food transport carts, 3) exterior handles of storage drawers, 4) #10 can shelving.
Clean and sanitize all non food contact surfaces routinely and 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.
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7/2/2013 | Routine | 97 |
HACCP: Discussed proper storage of personal food items to ensure that all food, equipment and other items are prevented from potential contamination.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Foods handled with minimal manual contact
The dispensing tool in the cereal did not have a handle.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the two door true cooler is soiled. The potato slicer is heavily 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 #10 can storage rack is soiled. The food transport carts are soiled. The mixer stand is heavily 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.
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2/25/2013 | Routine | 95 |
Discussed providing application for potential multiple license for the building. The kitchens are separate, have their own mop sinks, three compartment sinks and food storage areas. The only shared areas would be the employee restrooms. Provided application for new license. Request a letter be attached that none of the equipment in whichever kitchen is to be licensed separately will be changed, and that no other changes will be done.
HACCP: Foods that are placed into the freezers, after being properly cooled and labeled, should also be labeled with the date that the foods are placed into the freezers. Once the foods are removed from the freezer, another label shall be placed to indicate the date it was taken out of the freezer to be used again. There will and should be multiple labels present on the containers that are frozen/reheated.
Continue to reevaluate the cans received from donors to ensure that no heavily dented cans are used and those that need to be discarded are.
Frozen foods are frozen.
Quats is the sanitizer used in the three compartment sinks. High temp with a chlorine back up is used in 'Sandra's Kitchen'.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled:1) Baffle of ice machine , 2) Interior of shelving in Walk In Cooler, 3) shelving of 2 door cooler in Sandra's kitchen, 4) shelving of cooler in C.A. kitchen.
Clean and sanitize routinely.
- Non-food contact surfaces clean
The following nonfood contact surfaces are soiled:1) # 10 holders and stem of bothe kitchens, 2) shelving of dry storage room in C.A. kitchen, 3) island cabinet handles and interior in Sandra's kitchen.
Clean and sanitize all areas 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.
- Storage/handling of clean equipment, utensils
The utensil storage bins in the Culinary Arts kitchen on the shelving by the 3 compartment sink are soiled.
Provide area where utensils are properly stored and 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.
- 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 in the dish machine room is soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor in the walk in cooler is soiled. The floor behind the Groen cooker in culinary arts kitchen is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms clean, lockers provided and used, clean
A purse was found stored on the shelving in the dry storage room in the Culinary arts kitchen.
Provide hooks or other appropriate shelving for orderly storage.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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10/24/2012 | Routine | 92 |
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