HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in men's and women's restrooms are soiled. Clean vents.
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9/2/2015 | Routine | 99 |
HACCP: Discussed Food Handler Training. All staff certificates were provided during today's inspection.
Quats is the sanitizer used in the three compartment sink and buckets.
Frozen foods were stored frozen.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in walk in cooler are soiled. 2) Vents in men's and women's restrooms soiled. Clean vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/6/2015 | Routine | 99 |
HACCP Discussed proper boil order procedures.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
No violation noted during this evaluation. | 10/10/2014 | Routine | 100 |
HACCP Discussed and reviewed proper boil order procedures and boil order HACCP bulletin.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Toxic items properly stored
Two spray bottles of glass cleaner and multi-surface cleaner intermingled on shelf along with single-service deli items.
Store spray bottles in designated chemical storage area away from food prep areas, single service items, and food storage areas
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4/8/2014 | Routine | 95 |
. HACCP: Proper hand washing and hand sink use. No dump sink.
Quat Sanitizer: 400 ppm
Routine inspection conducted stemming from complaint (RFS 13-0409) being called into office regarding gnats on food. No significant gnat infestation was observed however, certain areas around soda machine were found with soil build up that could potentially be a source of food and water for gnats as well as a reproduction environment. Addressed issue with manager who immediately began cleaning area in questions. Manager also stated they have been using bleach to pour down the drains to control gnat problem. Recommend to close complaint.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Metal racks above 3-compartment sink are rusted with paint peeling of. Replace or resurface to provide a smooth, easily cleansable surface.
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.
- Critical: Sanitizing concentration
Quat sanitizer in red bucket on counter was reading well below 200 ppm. Quat sanitizer should be kept at 200-400 ppm. Corrected immediately by manager on duty by dumping old sanitizer and preparing a new bucket. A clean solution shall be used containing a chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite.
- Food contact surfaces of equipment and utensils clean
Interior chute of ice dispenser and baffle surrounding soda dispenser soiled. All food contact surfaces shall be maintained clean and free of build up.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil. Clean soda machine as often as necessary to maintain cleanliness and discourage gnats. Manager on duty corrected by cleaning.
- Floors properly constructed, clean, drained
Floors in hard to reach areas are soiled. Drain beneath soda dispenser is soiled. Clean floors and drains as necessary to avoid accumulation of soil and discourage gnats.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/23/2013 | Routine | 92 |
HACCP DISCUSSION: EMPLOYEE HYGIENE.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee's food and drink in uncovered cups on prep table.
The employee dining areas shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection.
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 of equipment and utensils clean
Soiled upper interior of microwave.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals and upper area of microwave ovens shall be cleaned at least once a day.
- Critical: Hand washing sinks installed, located, accessible
Observed food thawing in the hand sink. Reserve hand sink strictly for hand washing only and thaw food in a prep sink or a clean 3-compartment sink. Corrected by education.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: under racks in the walk-in cooler and freezer. Clean and maintain clean floors always.
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1/21/2013 | Routine | 88 |
HACCP DISCUSSION: SINITIZING CONCENTRATION QUAT SANITIZER UTILIZED.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's drink by cash register in an uncovered cup.
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.
Towel used under drip spot of iced tea dispenser. No absorbent materials may be utilized to prevent potential build-up of bacteria.
- Critical: Sanitizing concentration
Concentration of quat sanitizer in a bucket below 150ppm. Ensure concentration of quat sanitizer in bucket at between 200 to 400ppm.
Santizer remade.
- Wiping cloths clean, used properly, stored
Wet wiping towel stored by the hand sink on the prep table. Always store wet towels in bucket of sanitizer in between use.
- Non-food contact surfaces clean
Slimy build-up in drain receptor of beverage machine.
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
Soiled floors under racks in the walk-in cooler and freezer.
Clean and maintain clean floors in the faclity.
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7/10/2012 | Routine | 87 |
HACCP: DISCUSSED PROPER HAND WASHING QUAT USED AS SANITIZER.
- Single service items properly stored, handled, dispensed
Coffee filter stored with food contact surface up in the cabinet under soda machine.
Single-service articles shall be stored, 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
Soiled floors under racks in walk-in cooler and freezer.
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1/17/2012 | Routine | 98 |
HACCP: DISCUSSED REQIURED TEMPERATURE OF HOT FOOD. QUAT SANITIZER USED.
- Floors properly constructed, clean, drained
Soiled floors under racks in walk-in cooler and freezer. Clean and maintain clean.
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9/30/2011 | Routine | 99 |
HACCP: Discussed sanitizer temperature. Quatz used as sanitizer.
- Food protection during storage, prepartion, display, service, transportation
Boxes of tomatoes stored directly on the floor in front of walk-in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drinking from uncovered cup.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Critical: Sanitizing concentration
No sanitizer detected in a bucket with water and towel and 3 compartment 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 or 100 parts per million and of quatz having a temperature of at least 75 degrees F.
Employee prepared a new quatz solution tested to provide up to 100ppm of qutz.
- Critical: Hand washing sinks installed, located, accessible
Hand sink at the back area covered with bread trays.
Lavatories shall be accessible to employees at all times.
Trays moved to make hand sink accessible.
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4/7/2011 | Routine | 85 |
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