HACCP: Discussed proper and frequent handwashing. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Original container, properly labeled, consumer advisory
1) There was a large black pot in the walk in cooler without a label on it. 2) Frozen foods that were taken out and utilized in the cooler do not have the date on them.
1) Label all cooling items properly with the date and time of preparation. 2) Label all items removed from the freezer with the date it was taken out to ensure that the 7 day maximum is not exceeded.
- Thermometers provided and conspicuously placed
There was no thermometer in the walk in cooler, the prep cooler or the salad prep cooler.
Provide a thermometer to all coolers.
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.
- Food protection during storage, prepartion, display, service, transportation
Foods were uncovered in the Coca Cola cooler.
Cover all foods that are being stored in coolers to prevent from contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving in the walk in cooler is rusted. 2)The Amana microwave is chipping inside and rusted. 3) Chest freezers in upstairs area are rusted and have broken lids. 4) There is excess ice build up in the freezer in the walk in cooler.
Maintain all food equipment in good working condition to prevent potential for contamination of foods.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)The storage shelves upstairs are chipping paint. 2) The cabinet above the 3 compartment sink are chipping/broken. 3) Shelving around the taco prep table area is broken/chipped.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The door seal of the walk in cooler, 2)The shelving in the walk in cooler, 3)The interior of the coca cola cooler, 4) The interior of the ice bi, 5) The salad prep cooler interior, 6) The stove top.
Clean and sanitize routinely. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
1) The two drawer storage for buns in the kitchen is soiled. 2) The 2 drawer condiment storage upstairs is soiled. 3)The condiment holders for salt. 4) The exterior of the ice bin, 5) The exterior of the microwaves.
Clean and sanitize routinely.
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
Single service cups are being stored on the floor upstairs. Single Service utensils stored with handles facing various directions.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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 under the soda fountain are soiled. The floors in the kitchen and under equipment were soiled. The floor was heavily soiled around the three compartment sink. The floor in the walk in cooler was soiled. Floors in the walk in cooler are in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls upstairs are soiled. The walls in the walk in cooler are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The scouring pad is being stored on the handle of the potato slicer. There are various articles stored in the facility that aren't being utilized by the facility for any type of operations.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Maintenance and cleaning tools shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
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6/22/2011 | Routine | 86 |
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