| No violation noted during this evaluation. | 06/17/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee beverage stored on top of the steamer on the cook line.
Location: Cook line
Equipment: -
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Soup ladle was stored on a plate between uses. Store the ladle in the soup warmer to prevent contamination.
Location: Kitchen
|
10/24/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BACON OBSERVED STORED BEHIND SLICED CHEESE AND HAM IN THE TOP COOLER DRAWER UNDER THE GRILL. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED IN THE GRID BLADES OF BOTH WALL-MOUNTED VEGETABLE DICERS NEXT TO THE UPRIGHT FREEZER UNIT. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION IN THE BUCKET ON THE ROLLING CART MEASURED LESS THAN 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Prep area
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: STUDENT SLICING LEMONS OBSERVED WITH BRACELETS (2) AND WATCH ON WRISTS. FOOD HANDLERS SHALL NOT WEAR JEWELRY ON THEIR HANDS AND ARMS WHILE PREPARING FOOD.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED ON THE FLOOR IN FRONT OF THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENT BINS (FLOUR, SUGAR) OBSERVED UNLABELED IN THE PREP AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR IN THE KITCHEN OBSERVED PROPPED OPEN. KEEP DOOR CLOSED TO PREVENT PEST ENTRY.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED IN THE CEILING VENT GRID ABOVE THE CLEAN SKILLETS AND PANS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
|
04/25/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BACON OBSERVED STORED BEHIND SLICED CHEESE AND HAM IN THE TOP COOLER DRAWER UNDER THE GRILL. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED IN THE GRID BLADES OF BOTH WALL-MOUNTED VEGETABLE DICERS NEXT TO THE UPRIGHT FREEZER UNIT. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION IN THE BUCKET ON THE ROLLING CART MEASURED LESS THAN 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Prep area
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: STUDENT SLICING LEMONS OBSERVED WITH BRACELETS (2) AND WATCH ON WRISTS. FOOD HANDLERS SHALL NOT WEAR JEWELRY ON THEIR HANDS AND ARMS WHILE PREPARING FOOD.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED ON THE FLOOR IN FRONT OF THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES.
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENT BINS (FLOUR, SUGAR) OBSERVED UNLABELED IN THE PREP AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR IN THE KITCHEN OBSERVED PROPPED OPEN. KEEP DOOR CLOSED TO PREVENT PEST ENTRY.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED IN THE CEILING VENT GRID ABOVE THE CLEAN SKILLETS AND PANS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
|
04/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF PURPLE GLASS CLEANER OBSERVED AT THE FRONT SERVER STATION WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED ON THE BAKER'S SCALE STORED ON THE LOWER SHELF IN THE DRY STORAGE ROOM. CLEAN AND SANITIZE SCALE. TAKE CONTROL MEASURES TO ELIMINATE PESTS AND MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STUDENT DRINKS OBSERVED STORED WITH SALT AND COOKING SPRAYS ON THE MIDDLE SHELF OF THE ROLLING CART NEAR THE COOK LINE. STORE DRINKS ON THE LOWEST SHELF BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler (3 door)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DRINK ICE OBSERVED INSIDE THE HAND SINK NEAR THE THREE-COMPARTMENT SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE DUMPING ANY LIQUIDS AND/OR WASTES IN THE HAND SINK.
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: 3-bay
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: Prep sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BUCKETS ON THE ROLLING CART MEASURED LESS THAN 100 PPM QUAT SOLUTION. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PEST ATTRACTION.
Location: Kitchen
- Air dry (equipment and/or utensil(s)) (corrected on site)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: STUDENTS OBSERVED DRYING DISHWARE THAT HAVE BEEN WASHED AND SANITIZED IN THE DISH MACHINE WITH CLOTH TOWELS. CLEANED AND SANITIZED DISHWARE MUST BE AIR DRIED PRIOR TO STORAGE. DISCONTINUE USING CLOTH TOWELS.
Location: Dish machine area
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: WASTE DUMPSTER UTILIZED BY THE CAFE OBSERVED WITH NO LIDS. PROVIDE LIDS TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: MIXING BOWLS OBSERVED STORED FACE UP ON THE WIRE SHELVING NEAR THE DRY STORAGE AREA. STORE BOWLS INVERTED TO PREVENT CONTAMINATION.
Location: Kitchen
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH SOLUTION TEMPERATURE MEASURED 91 DEGREES F. REPAIR DISH MACHINE TO DISPENSE WASH SOLUTION TEMPERATURE AT A MINIMUM OF 120 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED MACARONI NOODLES STORED STACKED IN INDIVIDUAL PORTIONED PLASTIC BAGS INSIDE THE THREE-DOOR UPRIGHT COOLER UNIT NEAR THE COOK LINE MEASURED 50 DEGREES F. PROPERLY COOL COOKED PASTA BY UTILIZING SHALLOW PANS AND KEEPING UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
11/29/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF PURPLE GLASS CLEANER OBSERVED AT THE FRONT SERVER STATION WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED ON THE BAKER'S SCALE STORED ON THE LOWER SHELF IN THE DRY STORAGE ROOM. CLEAN AND SANITIZE SCALE. TAKE CONTROL MEASURES TO ELIMINATE PESTS AND MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STUDENT DRINKS OBSERVED STORED WITH SALT AND COOKING SPRAYS ON THE MIDDLE SHELF OF THE ROLLING CART NEAR THE COOK LINE. STORE DRINKS ON THE LOWEST SHELF BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler (3 door)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STUDENT OBSERVED RINSING METAL PAN IN THE HAND SINK NEAR THE COOK LINE. HAND SINKS ARE TO BE UTILIZED FOR HAND WASHING ONLY.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: 3-bay
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: Prep sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BUCKETS ON THE ROLLING CART MEASURED LESS THAN 100 PPM QUAT SOLUTION. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PEST ATTRACTION.
Location: Kitchen
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: WASTE DUMPSTER UTILIZED BY THE CAFE OBSERVED WITH NO LIDS. PROVIDE LIDS TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: MIXING BOWLS OBSERVED STORED FACE UP ON THE WIRE SHELVING NEAR THE DRY STORAGE AREA. STORE BOWLS INVERTED TO PREVENT CONTAMINATION.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH SOLUTION TEMPERATURE MEASURED 91 DEGREES F. REPAIR DISH MACHINE TO DISPENSE WASH SOLUTION TEMPERATURE AT A MINIMUM OF 120 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED MACARONI NOODLES STORED STACKED IN INDIVIDUAL PORTIONED PLASTIC BAGS INSIDE THE THREE-DOOR UPRIGHT COOLER UNIT NEAR THE COOK LINE MEASURED 50 DEGREES F. PROPERLY COOL COOKED PASTA BY UTILIZING SHALLOW PANS AND KEEPING UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
11/15/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF PURPLE GLASS CLEANER OBSERVED AT THE FRONT SERVER STATION WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED ON THE BAKER'S SCALE STORED ON THE LOWER SHELF IN THE DRY STORAGE ROOM. CLEAN AND SANITIZE SCALE. TAKE CONTROL MEASURES TO ELIMINATE PESTS AND MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STUDENT DRINKS OBSERVED STORED WITH SALT AND COOKING SPRAYS ON THE MIDDLE SHELF OF THE ROLLING CART NEAR THE COOK LINE. STORE DRINKS ON THE LOWEST SHELF BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler (3 door)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STUDENT OBSERVED RINSING METAL PAN IN THE HAND SINK NEAR THE COOK LINE. HAND SINKS ARE TO BE UTILIZED FOR HAND WASHING ONLY.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: 3-bay
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: Prep sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BUCKETS ON THE ROLLING CART MEASURED LESS THAN 100 PPM QUAT SOLUTION. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PEST ATTRACTION.
Location: Kitchen
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: WASTE DUMPSTER UTILIZED BY THE CAFE OBSERVED WITH NO LIDS. PROVIDE LIDS TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: MIXING BOWLS OBSERVED STORED FACE UP ON THE WIRE SHELVING NEAR THE DRY STORAGE AREA. STORE BOWLS INVERTED TO PREVENT CONTAMINATION.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH SOLUTION TEMPERATURE MEASURED 91 DEGREES F. REPAIR DISH MACHINE TO DISPENSE WASH SOLUTION TEMPERATURE AT A MINIMUM OF 120 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED MACARONI NOODLES STORED STACKED IN INDIVIDUAL PORTIONED PLASTIC BAGS INSIDE THE THREE-DOOR UPRIGHT COOLER UNIT NEAR THE COOK LINE MEASURED 50 DEGREES F. PROPERLY COOL COOKED PASTA BY UTILIZING SHALLOW PANS AND KEEPING UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
11/08/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF PURPLE GLASS CLEANER OBSERVED AT THE FRONT SERVER STATION WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED ON THE BAKER'S SCALE STORED ON THE LOWER SHELF IN THE DRY STORAGE ROOM. CLEAN AND SANITIZE SCALE. TAKE CONTROL MEASURES TO ELIMINATE PESTS AND MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STUDENT DRINKS OBSERVED STORED WITH SALT AND COOKING SPRAYS ON THE MIDDLE SHELF OF THE ROLLING CART NEAR THE COOK LINE. STORE DRINKS ON THE LOWEST SHELF BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler (3 door)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STUDENT OBSERVED RINSING METAL PAN IN THE HAND SINK NEAR THE COOK LINE. HAND SINKS ARE TO BE UTILIZED FOR HAND WASHING ONLY.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: 3-bay
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: Prep sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BUCKETS ON THE ROLLING CART MEASURED LESS THAN 100 PPM QUAT SOLUTION. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PEST ATTRACTION.
Location: Kitchen
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: WASTE DUMPSTER UTILIZED BY THE CAFE OBSERVED WITH NO LIDS. PROVIDE LIDS TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: MIXING BOWLS OBSERVED STORED FACE UP ON THE WIRE SHELVING NEAR THE DRY STORAGE AREA. STORE BOWLS INVERTED TO PREVENT CONTAMINATION.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH SOLUTION TEMPERATURE MEASURED 91 DEGREES F. REPAIR DISH MACHINE TO DISPENSE WASH SOLUTION TEMPERATURE AT A MINIMUM OF 120 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED MACARONI NOODLES STORED STACKED IN INDIVIDUAL PORTIONED PLASTIC BAGS INSIDE THE THREE-DOOR UPRIGHT COOLER UNIT NEAR THE COOK LINE MEASURED 50 DEGREES F. PROPERLY COOL COOKED PASTA BY UTILIZING SHALLOW PANS AND KEEPING UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
11/01/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) CARTONS OF HEAVY WHIPPING CREAM STORED INSIDE THE ICE BATH NEAR THE COOK LINE MEASURED 50 DEGREES F DUE TO THE ICE MELTING INSIDE THE CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS. MONITOR PRODUCTS HELD ON ICE.(2) SOUR CREAM AND SHREDDED CHEESE STORED INSIDE THE ICE BATH NEAR THE CHILI POT MEASURED BETWEEN 45-48 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST COMPLETELY SURROUND THE BOTTOM AND SIDES OF THE FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF PURPLE GLASS CLEANER OBSERVED AT THE FRONT SERVER STATION WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED ON THE BAKER'S SCALE STORED ON THE LOWER SHELF IN THE DRY STORAGE ROOM. CLEAN AND SANITIZE SCALE. TAKE CONTROL MEASURES TO ELIMINATE PESTS AND MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STUDENT DRINKS OBSERVED STORED WITH SALT AND COOKING SPRAYS ON THE MIDDLE SHELF OF THE ROLLING CART NEAR THE COOK LINE. STORE DRINKS ON THE LOWEST SHELF BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW PORK TENDERLOIN OBSERVED STORED IN THE TOP DRAWER ABOVE SHREDDED/SLICED CHEESE AND TOMATOES IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE GRILL ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS OBSERVED STORED ABOVE CHOCOLATE SYRUP AND SALAD DRESSINGS IN THE THREE-DOOR UPRIGHT COOLER NEXT TO THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler (3 door)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STUDENT OBSERVED RINSING METAL PAN IN THE HAND SINK NEAR THE COOK LINE. HAND SINKS ARE TO BE UTILIZED FOR HAND WASHING ONLY.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: 3-bay
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES THROUGHOUT THE KITCHEN MEASURED BETWEEN 83-89 DEGREES F. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (HAND SINKS AND PREP SINK - MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK - MINIMUM OF 110 DEGREES F).
Equipment: Prep sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BUCKETS ON THE ROLLING CART MEASURED LESS THAN 100 PPM QUAT SOLUTION. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Kitchen
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PEST ATTRACTION.
Location: Kitchen
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: WASTE DUMPSTER UTILIZED BY THE CAFE OBSERVED WITH NO LIDS. PROVIDE LIDS TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: MIXING BOWLS OBSERVED STORED FACE UP ON THE WIRE SHELVING NEAR THE DRY STORAGE AREA. STORE BOWLS INVERTED TO PREVENT CONTAMINATION.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH SOLUTION TEMPERATURE MEASURED 91 DEGREES F. REPAIR DISH MACHINE TO DISPENSE WASH SOLUTION TEMPERATURE AT A MINIMUM OF 120 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED MACARONI NOODLES STORED STACKED IN INDIVIDUAL PORTIONED PLASTIC BAGS INSIDE THE THREE-DOOR UPRIGHT COOLER UNIT NEAR THE COOK LINE MEASURED 50 DEGREES F. PROPERLY COOL COOKED PASTA BY UTILIZING SHALLOW PANS AND KEEPING UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Kitchen
Equipment: Reach in cooler (3 door)
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10/25/2012 | Routine |
| No violation noted during this evaluation. | 05/03/2012 | Pre-Licensing |
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