HACCP: Hand washing
- Food contact surfaces of equipment and utensils clean
The cutting board attached to the slicer is worn and stained.
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
Non food contact surface cleaning: Remove lime accumulation from the side of the soda machine and the counter under soda machine, lime accumulation on the three comparment sink, remove oil build up from the top of the oven, clean as needed.
- Floors properly constructed, clean, drained
Found the floor by the grease trap stained with rust. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The drying shelf above the three compartment sink and the shelf above the slicing area are pulling away from the wall.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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8/11/2015 | Routine | 95 |
HACCP = food handler training
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The right side racks inside the Duke pizza cooler are worn on the ends. 2) The right side racks in the Duke cooler, located below the oven are worn on the ends. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace the racks so they meet these requirements.
- Single service items properly stored, handled, dispensed
The single-service coffee cups and lids are being stored directly next to the hand washing sink. Single-service articles shall be stored in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Store these cups and lids away from the hand sink for protection.
- Floors properly constructed, clean, drained
1) The floor below the bread oven is soiled. 2) The floor behind the grease trap is soiled. Maintain all floors clean. Clean these areas.
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2/24/2015 | Routine | 96 |
HACCP: Discussed and provided Boil Order information.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: Cutting boards on line should be replaced or resurfaced to ensure a smooth, easy to clean surface.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior of white plastic salad bowls found scarred, pitted, and stained. Replace to ensure a smooth, durable, easily cleanable surface.
- Non-food contact surfaces clean
Handle to dry storage cabinet below microwave found to be soiled. Clean and sanitize routinely to ensure food protection.
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9/24/2014 | Routine | 97 |
HACCP: Refrigeration temperatures: keeping the prep table lids closed when not in use. Given HACCP Bulletins on refrigeration.
Quat used as sanitizer @ 200ppm
- Critical: Hands washed, good hygienic practices (observed).
A. Employees do not turn off the handsink faucet handles with a barrier such as a paper towel.
B. Half consumed bottle of water stored on top shelf of reach in cooler intermingled with food for the establishment.
C. Wet wiping cloth stored in handsink.
When handwashing, turn off the faucet using a barrier to prevent recontamination of hands. Store personal items away from food for the establishment. Handsinks must be used for handwashing only.
Corrected by moving wet wiping cloth and personal drink. Handwashing violation corected by education.
- Food contact surfaces of equipment and utensils clean
Salad chopping bowl stored with food debris in bowl and bottom of bowl. Bottom of the bowl was stored touching the food contact surface of the bowl beneath it.
Clean and sanitize food contact surfaces routinely and thoroughly.
- Single service items properly stored, handled, dispensed
-A. Single use salad containers stored with the food contact surface up.
B. Party trays on the back storage shelf stored with the food contact surface up and soiled due to food contact surface stored up.
Store single use items inverted to protect food contact surfaces.
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5/6/2014 | Routine | 92 |
HACCP: Monitoring proper concentration of Sanitizer solution and changing sanitizer buckets often enough to maintain proper concentrations.
Great hand washing habits.
Quat Sanitizer: 300 ppm
- Food protection during storage, prepartion, display, service, transportation
Food on sandwich prep table was not protected. Place prep table covers down to protect food and help maintain proper food temperatures when not making sandwiches for customers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected by employee, placed cover down.
- Wiping cloths clean, used properly, stored
Damp wiping cloth was stored on counter next to hand sink. Store wiping cloth in sanitizer bucket in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Corrected by employee, removed.
- Single service items properly stored, handled, dispensed
Single service salad containers were stored on counter next to prep table with food contact surface up. Store inverted to protect food contact surface.
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. Corrected by employee, inverted containers.
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9/11/2013 | Routine | 96 |
HACCP: Proper Date marking of Opened and prepared Potentially Hazardous foods
Quat Sanitizer 300 ppm
- Critical: Hand washing sinks installed, located, accessible
Hand wash sink was obstructed with wash cloth and sandwich knife. Keep only hand sink in prep area free from any obstructions and accessible at all times.
Hand sinks shall be accessible to employees at all times. Corrected by employee, removed obstructions from sink.
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4/24/2013 | Routine | 96 |
HACCP: Handwashing quat used as sanitizer No violations found at time of inspection.
No violation noted during this evaluation. | 8/3/2012 | Routine | 100 |
HACCP: Handwashing
- Food contact surfaces of equipment and utensils clean
Pizza cutter left soiled at room temperature. Employee stated that the utensil is cleaned at the end of the day.
Clean and sanitize routinely. Wash, rinse, and sanitize every 2-4 hours. Please keep a timer, log, or other record/reminder to clean the utensil.
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3/1/2012 | Routine | 98 |
HACCP: Storage of toxic items quat used as sanitizer
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drinking from an open container in back part of kitchen area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Three compartment sink excessively soiled.
- Single service items properly stored, handled, dispensed
Single use soup bowls and to-go boxes stored with food contact surface up and exposed.
Store inverted to protect food contact surfaces.
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11/2/2011 | Routine | 92 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected. Reach in cooler now holding at 40 degrees.
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5/11/2011 | 1st Recheck | |
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