- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed a number of staff failed to wash hands when changing out gloves and returning bto direct toouching of food during prep. Corrected immediately with CFPM and immediatye staff training. Discussed splitting procedures such that one employee assembles food while a second supports by touching needed equipment; handles on warmers; etc.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Thermometer in reachin was broken---marked split in material that registers temp. An accurate reading is not possible when this happens. Replace.
- General Comments that relate to this Inspection
-OBSERVATIONS DURING LUNCH PREP AND SERVICE-Note: popcorn chicken wraps @ 51 F to 56 F. in storage refrigerator on deli line and in back of kitchen. If the goal is to chill these foods; then packing them in plastic containers ina black plastic bin is not the proper way to do that. Storage refirgerators are not adequate for cooling down foods. Reviewed HACCP Manual which has an SOP for "controlling time and temperature during service" which implies that time is used as a control. However; a separate SOP addressing only 'time as a public health control" should be written (See new Regulation section.) Failure to have a written procedure for "time as a control" is a 4 pt. violation. -no other violations noted--temperatures within acceptable parameters--walk-in freezer @ -6 F.-storage units @ 35 F to 40 F. (5 units)cooked food: hamburgers @ 197 F.; pepperoni pizza @ 208 F.hot dogs @ 161 F.; chili @ 153 F.warmers: pepcorne chicken @ 133 - 142 F.pepperoni pizza @ 164 F.; chicken sandwich on warming table @ 142 F.deli line: turkey/ham salads @ 34--36 F.; pop[corn chicken wraps @ 49 F. right after prep at 12:05 PM (lunch served at 12:30 PMhand sink stocked with soap & paper towels; some hand washing notedall foods stored properly ahd appropriately date-marked--quats sanitizer in spray bottles @ 200 ppm.; 3 compartment sink not yet made upall logs reviewed: current: no problems notedImprovement focus: 1.) retrain staff about handwashing and glove use 2.) recomme nd using time as a control for certain cold foods such as the chicken wraps; since this kitchen does not have a walk-in to cool down foodsNote: disregard previous comments about the lack of suufficient hand wash sinks--did not see the one in the deli area previously.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
1/28/2016 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
-observations made during lunch prep and service--one violation noted--A second CFPM is required onsite for all risk level III permits to serve as the person-in-charge if the primary CFPM is absent. This MUST be corrected within 30 calendar days of todays inspection. Failure to do so will result is a 3 point violation and further enforcement action.-no other violations noted. -observed handwashing at all necesary times: no bare-hand touching of ready-to-eat foods; gloves are ONLY worn when touching food directly that will not receive cooking; good limitation of glove use practices; good personal hygiene-refrigeration temps. are good-all storage units between 34 F and 40 F.-walk-in @ -6 F.-milk cooler @ 34 F.-hot foods on line: chcken burgers and hamburgers at 189F.--to 109 F.-pepperoni pizza @ 127 F..All foods had all been prepared within 1 hr of lunch as observed during inspection; ("Controlling Time and temperature During Service" in WCSD HACCP Manual covers this adequately.) --warmers: pepperoni pzza @ 149 F. --quats sanitizer in 3 compartment sink @ 200 ppm.; spray bottle @ 200 ppm-all dry storage goodImprovement focus: 1.) An additional handsink is needed for this kitchen. One handsink is not adequate for 16 employees during the lunch prep and service period and is not readily accessible to staff working on the far side of the kitchen. It appears that an additional sink could easily be installed on the opposite wall from the existing sink. 2.) Until a adequate; written policy is in place for controlling time and temperature of cold foods such as salads; wraps; and sandwiches that are held over for next day service; all cold foods MUST be discarded at the end of lunch. The existing policy and time/temperature logs do not adequately address this issue. This must be done until approval of a written policy is submitted to and approved by the Health Authority.3.) A second CFPM must be certified and designated as person-in-charge when the primary CFPM is unavailabnle.4.) Check temperatures logged by employees to make sure that accurate times and temperatures are being logged.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date (NONE)Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. NONE
|
8/27/2015 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Outside glove contamination observed during preparation of "no bare hand contact" foods; gloves contaminated by touching handles of equipment; stoves; bins; tec. before touching burgers; chicken patties. Also noted one employee failed to wash hands during glove change.Corrected immediately--CFPM and Field Managger Ana Peskin available--both agreed to retrain staff.
- General Comments that relate to this Inspection
-observations made during food prep about 1 hr prior to lunch service-No additional violations observed--hand sinks stocked w/ soap/paper towels; observed staff washing hands most of the time when it was needed--all temperatures within proper parameters-walkin freezer @ -14 F.-storage units @ 38 F; 36 F; 40 F; and 41 F. Milk cooler @ 37 F.-prep line: buffalo chicken @ 129 F--134 F (checked--reheated to 163 Fprior to service); cheesburger patties @ 89 F (reheated to 180F.;checked prior to service); cook temp: pepperoni pizza @ 154 F.cold food prep: ham for salad @ 28 F. (thaws prior to service); popcorn chicken for wraps @ 38 F. (was cooked and cooled on single tray in storage unit this AM)-3 compartment sink for washing dishes: quats sanitizer @ 300 pppm; water temp. 105 F.-facility is clean and well-organized-Focus for improvement: 1.) suggest use of gloves only when ready-to-eat foods require direct touching during preparation; this should eliminate outside glove contamination problem 2.) suggest using other implements such as tongs; spatulas; etc. to avoid bare hand contact---gloves do not always need to be worn
|
2/12/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--all temps within acceptable limits--walk-in freezer @ -12 F.; storage refrigerators @ 39 F.; 37 F.; and 38 F.; milk @ 39 F. and 32 F.; -pop-corn chicken wraps on line @ 42 F.; in storage unit @ 40 F.-sliced tomatoes on line @ 44 F.-cook temp on pepperoni pizza @ 181 F.; cheeseburgers in warmer @ 136 F--147 F.--taco chicken on steam table @ 186 F.-quats sanitizer in 3 compartment sink @ 200 ppm; spray bottle @ 200 ppmall logs reviewed; current; no problems noted---hand sink stocked with soap/paper towels; noted staff washing hands; appropropriate glove use observed while touching ready-to-eat foods; hands washed prior to applying glovesFocus: continue to work on correct glove use to prevent outside conatmination of gloves by touching equipment; hair; skin; etc.
|
9/26/2014 | Routine Inspection 2nd | 100 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Noted staff failure to wash hands aftere taking off gloves before applying new ones. Also observed staff contaminaing the outside of gloves by touching equipment handles; etc. then going back to direct hand contact with ready-to-eat foods--failed to remove gloves; wash hands and apply new gloves afte the outside was contaminated. Ver little hand-washing happening during food preparation. Observed improper hand-washing technique--staff picked up something that had fallen to the floor; then went to the hand sink and rinsed the same hand for about 5 seconds. Discussed with CFPM to address issue immediately.
- General Comments that relate to this Inspection
-observations made during food prep--cold and hot--about 2 hrs prior to lunch service--refrigerator logs reviewed; current; no problems noted-walk-in freezer @ 7 F. storafe refrigerators @ 40 F.; (cheese @ 41 F.; ham 2 36 F.) 40 F.; 33 F. and 36 F.-serve line: turkey sub sandwich @ 41 F. (on ice); choopped tomatoes @ 36 F.--cook temps; hamburger @ 170 F.; pop-corn chicken @ 191 F.-quats sanitizer in 3 compartment sink @ 100 ppm-spray bottles also had low concentration of quats below 200 ppm-did not take 4 pts off; but will on future inspections if not corrected- (corrected immediately)Focus:1.) personal hygiene issues with glove use/handwashing need to be addressed2.) make sure concentration of quats in both sink and spray bottle is maintained at a minimum of 200 ppm
|
3/20/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-observatioins made during lunch service--no violations noted--walk-in freezer @ -10 F.; storage refrigerators at 30 F. to 40 F.; hot foods on line--pepperoni pizza @ 148 F. and 135 F.-cheeseburger @ 176 F. to 138 F.--noted all staff wearing gloves to serve food--also using tongs and other utensils--all foods are pre-wrapped-did not have time to observe hand washing--hand-sink stocked with soap and paper towels--quats sanitizer in 3 compartment sink at 200 ppm.--all logs reviewed and current--no problems noted--Discussed need to screen all staff; including student helpers; who are absent due to illness. Must be excluded from kitchen durty for 48 hrs. after the illness stops if they were sick with nausea; vomiting; or diarrhea.
|
9/27/2013 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Server on cart was taking money then touching fries accidentally when removing the open container from inside of the cart.
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up-no other violations noted-walk-in freezer @ -14 F.-storage refrigerators @ 35 F. (cheese @ 33 F.); 35 F.; 40 F.; 41 F. (cheese @ 43 F.); 38 F.; milk cooler @ 34 F.-food on serve4 line:{ gtilled chicken @ 154 F.; chile @ 167 F.; turkey salad @ 38 F. (iced); cheeseburger @ 117 F. (to be served immediately); pepperoni pizza @ 138 F.quats sanitizer in 3 compartment sink @ 200 ppm. proper test strips and test time are being followed--discussed glove use w/ CFPM-reminded her that glove use is only necessary when staff are handling ready-to-eat foods. Noted one employee failed to wash hands prior to applying gloves--no points deducted because gloves did not need to be worn for the work he was engaged in-discussed solutions for serving fries with/out risk of hand contamination-CFPM agreed tp look for another way to package fries; perhaps using small bags to eliminate the risk of contamination from bare hand contact during service-Overall facility is clean and well-organized.
|
3/12/2013 | Routine Inspection 1st | 98 |
- [2] Wash; rinse water: clean; proper temperature
Quats sanitizer tested @ 400 PPM. This is a new product and requires 90 second immersion of test strip as described on the label. Staff were immersing test stip for only 10 seconds and therefore getting an inaccurately low reading.
- SECTION XVI: GENERAL COMMENTS
Inspection completed during pre-lunch prep and during lunch service.-no other violations noted. -all temperature logs are current-no problems noted. Walk-in freezer @ -6 F. Storage refrigerators @ 40 R; 38 F; 41 F; 40 F; milk storage @ 37 F.-cook temp. pepperoni pizza @ 193 F. Hotholding: chicken sandwich @ 130 F; bean and/cheese burritos @ 98 F (to be served or discarded within 1 1/2 hrs of preparation); beef for nachos @ 154 F; chicken for nachos @ 140 F.cold holding: chciken wrap @ 51 F; ham salald @ 47 F (just pepared for lunch service)Observed cart service. All foods are pre-wrapped so there is no risk of touching food diretly with hands contaminated from taking money.-Observed good personal; hygiene practices; hand-washing prior tp applying gloves-discussed screening of ill employees with CFPM. She is aware of exclusion of employees with gastroenteritis symptoms (nausea; vomiting; diarrhea) from kitchen for 48 hours after they become well.
|
9/13/2012 | Routine Inspection 2nd | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
NOTED SPRAY BOTTLE OF QUATS SANITIZER HANGING ON CART ABOVE SINGLE SERVICE CUPS OF SPICES. STORE BELOW FOODS TO PROTECT FROM ACCIDENTAL CONTAMINATION. (REMIND STAFF TO LABEL BOTTLES OF SANITIZER WHEN IT IS MADE UP) CORRECTED IMMEDIATELY.
- General Comments that relate to this Inspection
ARRIVED DURING FOOD PREPARATION. ALL FOOD TO BE SERVED WITHIN THE HOUR.NO OTHER VIOLATIONS NOTED.WALKIN FREEZER @ 12 DEGREES DELIVERY OF FROZEN PRODUCT HAD JUST ARRIVED AND WAS BEING STOCKED INTO WALKIN. ALL DELIVERED FOOD WAS WELL FROZEN.STORAGE COOLERS @ 39; 40; 40 DEGREESMILK COOLER @ 38 DEGREESCOOK TEMP TAKEN OFF LOG - HAMBURGER @ 180 DEGREESCHICKEN PATTIES IN WARMER @ 184 DEGREESCOOKED BEEF FOR ASIAN DISH @ 163 DEGREES ON STEAM TABLESCOLD FOODS ON SANDWICH/SALAD BARCHICKEN SALAD @ 47 DEGREES (LEFTOVER FROM PREVIOUS LUNCH)HAM IN SANDWICH @ 51 DEGREESSLICED/DICED TOMATOES @ 36; 46 DEGREESQUATS SANITIZER IN 3 COMPARTMENT SINK IN SPRAY BOTTLE AT 200 PPM.OBSERVED STAFF DURING PREP. NO BARE HAND CONTACT OF READY TO EAT FOODS.MAKE SURE STAFF WASH HANDS AFTER REMOVING & BEFORE REAPPLYING GLOVES.
|
2/22/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
APPLES UNPROTECTED ON SELF-SERVICE (RESPIRATORY & GI VIRAL RISK). SHOULD BE INDIVIDUALLY WRAPPED OR KEPT BEHIND SERVE LINE SO THAT KITCHEN STAFF CAN SERVE INDIVIDUALLY WITH WASHED/GLOVED HANDS.
- General Comments that relate to this Inspection
ONE STORAGE COOLER @ 46 DEGREES AT BEGINNING OF INSPECTION. CAME DOWN TO 41 DEGREES AFTER 25 MIN. HOWEVER FOOD TEMPS ARE STILL TOO HIGH.HARD BOILED EGGS @ 43 DEGREES. UNIT HAD JUST BEEN CHECKED. CFPM TO PUT IN ANOTHER WORK ORDER.WALKIN FREEZER @ -12 DEGREESSTORAGE REFRIGERATOR @ 36 DEGREES AND 41 DEGREESMILK COOLER @ 41 DEGREESHOT HOLDING COOKED HAMBURGERS @ 148 DEGREESBEEF FOR NACHOS @ 162 DEGREES COOKED CHICKEN @ 181 DEGREESSLICED TOMATOES @ 38 DEGREES - 44 DEGREESQUATS SANITIZER IN 3 COMPARTMENT SINK AT 200 PPM. HANDSINKS STOCKED AND OBSERVED STAFF USING THEM. NOTED STUDENT HELPERS WASHING HANDS PRIOR TO APPLYING GLOVES (MAKE SURE THEY DO NOT CONTAMINATE GLOVES AFTER APPLYING THEM BY PUTTING ON HAIRNETS; PICKING UP FROM FLOOR; ETC) DISCUSSED SICK SCREENING OF ILL EMPLOYEES WITH CFPM. UNDERSTANDS THAT THOSE WITH VOMITING/DIARRHEA MUST BE EXCLUDED FROM WORK FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS.
|
11/18/2011 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.ALL TEMPS LOGGED DAILY AND REVIEWED. NOTED A PROBLEM WITH A STORAGE REFRIG. STAFF HAD CALLED FOR SERVICE AS CORRECTIVE ACTION.STORAGE REACHIN WITH COOKED BEEF @ 36 DEGREESVEGGIE STORAGE REFRIGERATOR @ 40 DEGREESMILK STORAGE @ 39 DEGREESREACHIN (MELONS; CHEESE) @ 32 DEGREES. RECOMMENDED SECOND THERMOMETER TO TEST ACCURACY.COOK TEMP - HAMBURGERS RETHERM TO 170 DEGREES INTERNALHOT HOLDING TACO MEAT @ 167 DEGREESREFRIED BEANS @ 158 DEGREESSPANISH RICE @ 174 DEGREESSTROMBALI @ 147 DEGREESSANITIZER LOGS CURRENT. HANDSINKS STOCKED WITH SOAP AND PAPER TOWELS; WARM WATER.DISCUSSED RICE COOLING AND REHEATING PROCEDURES WITH CFPM. USING 2" METAL HOTEL PAN. NO PROBLEM NOTED. RECOMMEND STORAGE OF CUT TOMATOES ON SERVICE LINE IN ICE OR DISCARD CUT TOMATOES AT END OF LUNCH.
|
3/2/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingEnusre employees ill with GI symptoms (vomiting and/or diarrhea) are excuded for at least 48 hours after symptoms stopRefer units all at 40 f or less-cheese 39 f; pepperoni 40 fPizza at 171 f + final cookHot holding temps good-chicken nuggets 145 f-fajita chicken 141 f-taco meat 140 fQuat sanitizer 200-300 ppmFacility clean and well kept
|
12/9/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks properly stockedAll refers/freezers at or below required temperatureshamburgers 160 f + final cookcalzone 157 fpastrami 143 fTemp logs accurate and completeFood storage goodFacility clean and well kept*Continue to monitor floor sink by ice machine to ensure proper drainage. No problem observed at time of inspection.
|
5/28/2010 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed above mop sink wall in need of repair. Paint has peeled and wall will need to be patched and repainted to provide a smooth clean durable surface. Repair by 1/08/09.
- General Comments that relate to this Inspection
The following was observed during the inspection:All refrigerators 38 -40 f. All food stored properly. Salad 38 f; Burger Patties 35 f; Pepperoni 38 f; Cheese 38 f.Sandwich cooler: Already made sandwiches 38 f. Freezers 0 f. All food frozen. All food properly stored. Fan guards clean.Handsinks stocked properly w/ soap and p- towels.All utensils; cookware; equipment; handles; counters; floors clean.Dry storage all food products stored properly. Hood and vents areas clean.Meat slicer and dough mixers very clean.Trash Area clean.Kitchen is in great condition and very clean.Bathroom for employees clean and handsink is stocked properly w/ soap and p-towels.Items discussed w/ Randi: Handwash policy; sick employee policy; reviewed cold and hot temperature logs for facility.
|
12/17/2009 | Routine Inspection 2nd | 99 |
Restaurant representatives - add corrected or new information about Wcsd Wooster High School Kitchen, 1331 E Plumb Ln, Reno, NV »