HACCP: Handwashing Quats sanitizer is used in the establishment Frozen foods were stored frozen
- Thermometers, gauges, test kits provided
Establishment cannot provide quat test strips. Provide quat test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Storage/handling of clean equipment, utensils
Clean plates were stored facing up with no covering on the counter next to the large soup crock in the kitchen. Store top plate inverted or provide a covering to prevent dust accumulating on food contact surface.
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12/2/2015 | Routine | 98 |
HACCP: Handwashing Frozen foods were stored frozen
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee glass of water with no lid stored on the prep table next to vegetables being cut. Corrected by education and removing drink.
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
The following food contact surfaces are soiled: interior white diverter of ice machine, interior of tall glass cooler in kitchen, interior of prep cooler in kitchen. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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8/18/2015 | Routine | 93 |
HACCP: Handwashing Quats is the sanitizer used in buckets Frozen foods were stored frozen
- Food contact surfaces of equipment and utensils clean
Interior of True prep cooler, tall cooler next to hand sink in kitchen, and interior Bev-Aire coolers soiled. Clean all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
Exterior True two-door freezer across from grill and exterior True prep cooler soiled. Clean all non-food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Clean plates stored with food contact surface facing up on prep counters in kitchen. Store clean dishes inverted.
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.
- Single service items properly stored, handled, dispensed
1) Box of dinner napkins stored on floor next to hand sink in kitchen. 2) White to-go foam containers stored with food contact surface facing up on shelf above Bev-Aire prep cooler.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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.
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3/31/2015 | Routine | 95 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - dishmachine - chlorine
- buckets, 3 bay sink - quats
Frozen foods were frozen.
- In-use food dispensing utensils properly stored.
Observed scoop with handle in ice at soda fountain in kitchen.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Remove, clean and sanitize ice scoop. Store with handle extended out of ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in outdoor 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.
- Food contact surfaces of equipment and utensils clean
Interior surface of microwave oven soiled. Clean and sanitize food contact surfaces.
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12/2/2014 | Routine | 95 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on glass door cooler. Repair or replace gasket.
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9/11/2014 | Routine | 95 |
HACCP - Discussed and provided written documentation on handwashing and temperature control of potentially hazardous foods.
Sanitizer - buckets - quats
- dish machine chlorine
- Non-food contact surfaces clean
Soiled gaskets on doors of True freezer. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink at bar not usable for its intended purpose of handwashing (ice dumped in handsink). Lavatories shall be accessible to employees at all times. Handsinks are for handwashing only. Worker cleaned and sanitized handsink. Corrected.
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3/11/2014 | Routine | 95 |
HACCP: Discussed cooling.
Sanitizer used is: Dish machine uses Chlorine. Quats is sued for 3-compartment and wiping cloth.
All frozen food is frozen.
- Thermometers, gauges, test kits provided
No test strips for Chlorine.
Provide test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The trays the fries are stored in are soiled.
Clean and sanitize food contact surfaces routinely.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The door tracks of the sliding beer cooler is 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.
- Single service items properly stored, handled, dispensed
Plastic forks and spoons multiple directional.
Arrange the single service items the same direction so that the handle is presented to the employee.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Floors properly constructed, clean, drained
The floor around the wheels and legs of the cooking equipment is soiled. The floor under the racks in the walk in cooler are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the fryers is soiled with grease.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/10/2013 | Routine | 93 |
HACCP: Toxic HACCP
Sanitizer used: Dish machine Chlorine. 3-compartment and wiping cloth uses quats
- Food protection during storage, prepartion, display, service, transportation
Box of beef and a pan of chicken being stored directly on the floor in the walk in cooler.
Corrected by elevating the above mentioned items.
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
- Single service items properly stored, handled, dispensed
Juice glasses in cardboard boxes being stored directly on the floor behind the bar.
Corrected by elevating the boxes.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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6/19/2013 | Routine | 97 |
HACCP: Discussed avoiding bare hand contact. Use gloves or other utensils to handle food.
Sanitizer used is Chlorine.
All frozen food is frozen.
- Non-food contact surfaces clean
The white utensil holder located on the bottom shelf of the counter that holds the booster heater.
Clean and maintain clean non-food contact surfaces.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wood support that holds the potato slicer is exposed wood.
seal the wood so that it is smooth, easily cleanable and non-absorbant.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules.
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3/5/2013 | Routine | 98 |
HACCP: Discussed food grade containers.
Sanitizer used: Chlorine dish machine. Quats for 3-compartment sink and wiping cloth buckets.
Frozen food was frozen
- Food protection during storage, prepartion, display, service, transportation
Container of raw chicken breast and a container of gravy in the walk in cooler was being stored on the floor.
Store food six inches off the floor.
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
Corrected: The food was moved from the floor to a rack.
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10/30/2012 | Routine | 98 |
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