Sanitizer - 3 bay sink - quats
- dish machine - heat
HACCP - Discussed and provided written information on cooking temperatures.
- Food contact surfaces designed, constructed, maintained, installed, located.
Wooden counter in coffee maker and pizza oven area worn, and bare wood exposed.
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 counter top.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door True 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.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counter in food preparation area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer bucket.
- Storage/handling of clean equipment, utensils
Utensils stored in drawers multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles extended in same direction.
- Single service items properly stored, handled, dispensed
Napkins stored under drain on buffet line.
Single-service articles shall not be placed under exposed sewer lines or water lines. Store napkins in another location. Worker moved napkins to storage cabinet. Corrected.
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6/18/2014 | Routine | 94 |
HACCP: Proper date marking of ready to eat potentially hazardous foods.
Quat Sanitizer: 400 ppm Dish Machine Heat Sanitized: 186°F
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Large bulk container of hard boiled eggs was not date marked with time of opening or discard date. Mark ready to eat potentially hazardous foods held for longer than 24 hrs with date of opening/preperation or discard date. 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. Corrected by education. Determined date of open for date marking.
- Food protection during storage, prepartion, display, service, transportation
1) Prepared breakfast pizza stored in left True refrigerator was uncovered. 2) Prepared breakfast pizza on hot plate in buffet counter was uncovered. Cover and protect foods at all times.
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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9/10/2013 | Routine | 93 |
HACCP: Proper cold and hot holding temperatures (outdoor grilling)
Sanitizer QUAT - None made at time of inspection
- Single service items properly stored, handled, dispensed
Box\ of single service cups was stored on the floor. Store above floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/16/2013 | Routine | 99 |
HACCP: Handwashing
Establishment is expanding the night menu offerings. It appears that there is not the correct equipment in the kitchen to prepare all the new menu items as directed by the corporate headquarters. Please limit the menu or provide the correct equipment.
There is a sign posted in the kitchen that the dish machine can not be run at certain hours due to the hotel rooms not being provided enough hot water for people to shower. Enough hot water must be provided at all times for the daily uses of the kitchen.
The door to the kitchen has not been corrected.
- Critical: Hands washed, good hygienic practices (observed).
A. Employees not washing hands when changing gloves/putting new gloves on.
B. Employee rinsed out a container in the handsink.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Use handsinks for handwashing only.
Corrected by education.
- Critical: Sanitizing concentration
Utensils from food bar are washed every 2 hours but not washed, rinsed, and sanitized.
Sanitize the utensils routinely.
Corrected.
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5/18/2012 | Routine | 91 |
HACCP: Bare hand contact
hot water used as a sanitizer @ 185 degrees in the dish machine
Door to kitchen opens to partially block kitchen handsink. Please correct so as to not block handsink. If door is corrected, then the remodel is approved to operate.
- Critical: Hot food at proper temperatures
Scrambled eggs held at 129 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Corrected.
- In-use food dispensing utensils properly stored.
Hot food utensils stored in front of hot holding unit.
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.
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2/10/2012 | Routine | 94 |
HACCP: Sanitizer buckets Quat used as sanitizer @ 200ppm
- In-use food dispensing utensils properly stored.
Soiled utensils for cheese, sausage, eggs, stored on plates in front of holding units.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open drink stored on counter in kitchen near three compartment sink.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Single service items properly stored, handled, dispensed
Single use plates, bowls, cups, etc @ serving area stored with food contact surface up.
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.
Store inverted.
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10/21/2011 | Routine | 93 |
HACCP: In order to maintain temperatures of cooling units, keep doors closed as much as possible.
quat used as a sanitizer @ 300ppm
- Food contact surfaces of equipment and utensils clean
Underside of juice machine near nozzles soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Single service items properly stored, handled, dispensed
Single use items in boxes stored on floor in Room 125.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Carpeting located in food storage room 125.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
- Lighting provided as required. Fixtures shielded
Lights in food storage closet not shielded.
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.
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5/25/2011 | Routine | 95 |
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