HACCP: Proper hand washing procedures Quat & Cl- Sanitizer: None made at time of inspection.
- Thermometers provided and conspicuously placed
1) Coke Display cooler is missing thermometer. Provide conspicuously placed thermometer in every refrigeration unit to monitor proper temperatures. 2) No stem thermometer for measuring internal food temperature was provided upon request. Ensure an accurate stem thermometer is present in establishment at all times to measure proper internal food temperatures.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Thermometers, gauges, test kits provided
Chlorine (Cl-) Test strips missing for bleach sanitizer. Provide test strips for Cl- if using bleach as a sanitizer.
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
Interior of black microwave in kitchen has soil build up. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Both hand sinks in facility are missing drying towels to dry hands. Provide drying device or towels for hand drying.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
White metal racks on wall in kitchen have grease build up. Clean as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light tube in Coke Display Cooler is not shielded. Shield light bulb.
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.
- Critical: Toxic items labeled and used properly
Spray bottle with degreaser in white cabinet above dump sink in back of kitchen was not labeled. Label may have worn off. Ensure all toxic substances including cleaners are labeled at all times.. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Corrected by employee, labeled bottle.
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8/8/2013 | Routine | 87 |
See attached inspectin.
No violation noted during this evaluation. | 2/5/2013 | Routine | |
HACCP: Reading bleach labels cl- used as sanitizer
- Critical: Sanitizing concentration
No concentration of sanitizer in bucket.
Provide 100-200ppm cl- sanitizer.
Bleach bottle states that the bleach rapidly dissapates into salt water. Please switch brands of bleach.
Corrected.
- Floors properly constructed, clean, drained
Flooring under three compartment sink peeling and accumulating dirt in cracks.
Clean and maintain clean. Repair floor.
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6/25/2012 | Routine | 95 |
- Potentially hazardous foods properly thawed
Fish thawing in a bowl of water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Toxic items labeled and used properly
Spray bottle with purple liquid not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
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2/28/2012 | Routine | 93 |
HACCP: Reheating foods to 165 degrees cl- used as sanitizer @ 100ppm
- Non-food contact surfaces clean
Several handles of cabinets/coolers etc. sticky.
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11/8/2011 | Routine | 99 |
HACCP: reheating
cl- used as sanitizer
Facility cooks and cools pulled pork at other location. Reheating will also now be conducted at other facility and food will be transported hot to this location.
- Critical: Foods properly cooked and/or reheated
Pulled pork being reheated in crock pot @ 80 degrees.
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
Corrected by reheating in a microwave to 165 degrees.
- Critical: Toxic items labeled and used properly
Spray bottle of purple liquid not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
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5/25/2011 | Routine | 90 |
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