3-501.18; Priority; Multiple items in reachin cooler and in walkin cooler with dates that had passed 7 days. Can only hold potentially hazardous foods for 7 days once they have been prepped, cooked, or the package is opened. CDI PIC discarded.
3-501.18; Priority; Multiple items in reachin cooler and in walkin cooler with dates that had passed 7 days. Can only hold potentially hazardous foods for 7 days once they have been prepped, cooked, or the package is opened. CDI PIC discarded.
3-501.18; Priority; In reachin cooler multiple containers of house made sauces (salsas, chipotle ranch, sundried tomato sauce, etc) with dates that went back as far as 7/06. In walkin cooler a container of chicken salad with date of 7/26. All potentially hazardous foods can only be held for 7 days then should be discarded with the date made as day one. CDI PIC discarded.
3-302.11; Priority; One pan of raw burgers stored on cart in walkin cooler above bread. Keep all raw meats below ready to eat foods. CDI PIC moved to correct shelf.
3-501.18; Priority; One container of mashed sweet potato with date of 4/01 in walkin cooler. This is passed 7 day hold time. PIC stated was forgotten about because was at back of unit. CDI discarded.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Three employee water bottles in unappropiate storage areas (above food prep table, on equipment and on the clean dish rack). Keep beverages in a location that will not cause a cross contamination risk. Keep away or below all food prep, food storage and clean utensils areas or equipment.
3.0
3.
Employees entering and exiting kitchen then handling foods, employee outside disposing of trash and boxes then entered facility and put on gloves to handle food. Hand washing must be done as employees enter the kitchen before placing on gloves, everytime!
2.0
36.
In the reach in freezer, water is dripping from the ventilation unit. Water is being contained in a disposable lid. Repair the leak so no more water drips from the ventilation unit. Continue to contain the water, use a sturdy container such as plastic or metal.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee beverages on food prep table by foods, and above the food prep table above foods. Plate with food that was being eaten from on prep table. All employee beverages must have a cover (lid&straw), keep in a location that will not cause a cross contamination risk for foods. Keep away or below all food prep areas, all food storage areas and clean utensil areas. NO EATING IN THE KITCHEN!
3.0
10.
Raw hamburger sitting at prep table where cooked hamburger and other cooked foods were being prepared. Cookies at the meat prep sink. To avoid a cross contamination risk, prepare raw meats at a different location and time than foods that are precooked or ready to eat. Use the raw meat sink to prepare raw meats only.
1.5
34.
All food contact items (utensils and plates, etc) must be allowed to air dry out of the dishmachine. Do not towel dry.
0.0
47.
Organize storage areas to keep all items stored above the floor, especially food and beverage service items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Two employee drinks were sitting on prep tables during prep time. Store all personal drinks below food and food prep areas.
1.5
11.
Dish machine is sanitizing but does not change our test strips, it does change their test strips. Owner will check with eco lab to get their test strips.
0.0
23.
When cooling foods down use shallow pans, and use lids with holes or punch holes in the wraps.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Dishmachine is not providing a chlorine concentration to properly sanitize food contact items. Inorder to sanitize, dishmachine should have a concentration of 50ppm minimum chlorine. Can use the machine to wash and rinse food contact items, all items must be soaked in a chemical sanitizer at the 3-compartment sink for 2 minutes. Ice machine has a black mold build up on the shield. Clean and sanitize the ice machine regularly to prevent and remove.
3.0
44.
Keep dumpster doors and lids closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Upon arrival an employee drink was sitting on prep table and an employee was eating in the kitchen. Store all personal drink below food and food prep areas, and do not eat in the kitchen.
1.5
11.
Ice machine shield at the upper portion had mildew build up. Manager had employee remove shield and started cleaning during inspection. Dish machine was not sanitizing upon arrival manager had to prime the machine for the sanitizer to start working.
1.5
31.
Wash all fruits and vegetables in the veggie prep sink not the dish sink.
0.0
36.
Gasket in the back double door reach-in cooler is broke, replace gasket.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Dish machine is not sanitizing, employee and owner had to work dish machine for it to start sanitizer.
1.5
28.
Several flies seen in the kitchen, improve pest management.
1.0
39.
Food processer and blender is not NSF approved. All equipment must be NSF approved. Microwaves, mixers, toasters, hoods and hot water heaters do not need to be NSF.
0.5
49.
No documentation of approved training - no credit awarded.
When cooling foods cool in shallow pans, ice baths or use ice wands. Do not place in deep pans, air can not cool the food in the center of the pans. Use lids with holes or wraps with holes.
1.0
39.
Food processer and blender is not NSF approved. All equipment must be NSF approved. Microwaves, mixers, toasters, hoods and hot water heaters do not need to be NSF.
0.5
49.
No documentation of approved training - no credit awarded.
Make sure to place employee drinks in approved locations away from food and utensil areas. Employee drink sitting on the food prep table.
0.0
17.
Some deli meats and cheese in one reach-in were 60-61 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. When tranporting foods from a catering event, make sure items stay at the approved temperature. Discard all items that are above 45 degrees.
2.0
36.
Replace all broken gaskets on cooler doors.
1.0
43.
Make sure all hand sinks are stocked with soap and towels.
0.0
46.
Replace all burned out lights; clean or replace dusty fan in the kitchen area.
0.5
49.
No documentation of approved training - no credit awarded.
REPEAT VIOLATION Replace all broken gasket on coolers;
1.0
40.
Clean racks inside coolers.
0.5
46.
GENERAL COMMENT Replace burned out lights; clean dusty fan in the kitchen.
0.0
47.
Use approved storage to keep items off the floor; remove un-used items and equipment.
0.5
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION Store all employee drinks in approved locations away from food and prep areas. Open drink in the cooler above food.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
One metal stem thermometer was not calibrated properly. Must read 32 f in ice bath, calibrate frequently.
0.5
34.
GENERAL COMMENT Do not store food or food contact bags under handsinks in storage side.
0.0
36.
REPEAT VIOLATION Replace broken cooler gaskets. Remove galvanized metal from inside of ice machine and replace with stainless steel.
1.0
46.
REPEAT VIOLATION Replace all blown light bulbs.
1.0
47.
GENERAL COMMENT Get racks for glasses 12
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw chicken was stored on top of bacon. Always store raw meats in final cook temp order with lightest temp on bottom. Keep margarine covered when not in use.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
pans & containers observed being washed & rinsed then set to dry. All food contact items must be washed, rinsed and then sanitized.
2.5
17.
Replace torn gasket on tall reach-in cooler. Clean inside the reach-in freezer.
1.0
2.
Reach-in prep cooler in prep area was holding foods (meats, chesse, sauces, heat treated vegetables, dairy) 48 f - 52 f. Air temp was 54 f. All foods removed. this cooler must be able to hold potentially hazardous products at 45 f or below. Can use to store raw veg. and store bought condiments like mustard, ketchup.
2.5
9.
3-4 employee beverage beverages on prep tables and sink by foods. If going to consume a beverage in kitchen, it must have a lid and straw. It must be stored away or below all food, food prep food storage and clean utensil areas.
REPLACE THE TORN GASKETS ON THE TALL REACH-IN COOLERS/FREEZERS. CLEAN INSIDE THE REACH-IN FREEZERS.
1.0
19.
PREWASH HOSE AT DISHSINK PRERINSE CANNONT HANG BELOW THE FLOOD RIM OF SINK. SHORTEN HOSE OR REPLACE SPRING. REPAIR BY 2-29-08.
2.5
7.
ONCE OPENED, STORE ALL DRY FOODS IN A COVERED AND CLOSED CONTAINER. LABEL THE CONTAINER IF PRODUCT IS REMOVED FROM PACKAGING.
1.0
9.
EMPLOYEES MUST WASH HANDS BETWEEN CLEANING, GOING OUTSIDE, SWEEPING, ETC AND BEFORE HANDLING ANY FOOD OR CLEAN ITEMS. KEEP EMPLOYEE PHONES,KEYS AND MEDICATION AWAY FROM FOOD PREP AND STORAGE AREAS.
THAW ALL FOODS 1 OF 4 WAYS: - IN THE APPROPRIATE PREP SINK UNDER COLDRUNNING WATER - IN THE COOLER - IN THE MICROWAVE, IF GOING TO COOK - OR PART OF THE COOKING PROCESS. DON'T THAW BY SITTING OUT AT ROOM TEMPERATURE. KEEP RAW MEATS BELOW THE READY TO CONSUME FOODS. KEEP QUICHE IN COOLER UNDER TEMP. CONTROL UNTIL READY TO SERVE. DON'T USE GROCERY BAGS TO STORE FOODS. USE A FOOD GRADE PLASTIC. MOVE ALL CONT.
2.5
7.
STORE ALL DRY FOODS IN A CLOSEABLE/COVERED CONTAINER ONCE OPENED. LABEL CONTAINER WITH CONTENTS IF PRODUCT IS REMOVED FROM PACKAGING.
1.0
9.
TWO EMPLOYEE BEVERAGES ON FOOD PREP TABLE BY FOODS. DESIGNATE AN AREA THAT IS AWAY FROM CLEAN UTENSILS AND FOOD TO KEEP BEVERAGES.
EMPLOYEES WERE SEEN WASHING DISHES/POT & PANS, RINSING AND SETTING TO DRY WITHOUT SANITIZING. ALWAYS SOAK ALL FOOD CONTACT ITEMS IN A SANITIZER FOR 2 MINUTES 2 50 PPM - 100 PPM CHLORINE. THEN SET ASIDE TOAIR DRY.
2.5
17.
CLEAN BOTTOM OF REACH-IN COOLER WHEN RAW MEATS ARE LEAKING. REPLACE TORN GASKETS ON COOLERS. CLEAN THE CONTAINERS THAT HOLD UTENSILS.
1.0
3.
RAW SHRIMP ON DRAINBOARD OF PREP SINK WITH RAW PORK IN SAME SINK. PREPARE 1 SPECIES OF MEAT AT TIME. CLEAN & SANITIZE BETWEEN TYPES. DO NOT STORE PRODUCE BELOW OR BY THE DIRTY SIDE OF THE DISHSINK. DO NOT STACK CONTAINERS OF FOOD DIRECTLY ON TOP OF OTHER FOODS, PLACE A BARRIER BETWEEN THE TWO. KEEP RAW MEATS AND SEAFOOD BELOW THE READY TOCONSUME FOODS.
2.5
9.
EMPLOYEES ARE NOT WASHING THEIR HANDS. AFTER WASHING DISHES, AFTER HANDLING RAW MEATS/SEAFOOD, AFTER LEAVING KITCHEN AREA AND AFTER EACH GLOVE CHANGE HANDS MUST BE WASHED AT THE HANDSINK USING SOAP & WATER. MANY EMPLOYEE BEVERAGES AND PLATES OF 1/2 EATEN FOOD WERE AROUND THE KITCHEN STORAGE & PREP AREA. ALL EMPLOYEE BEVERAGES MUST BE KEPT AWAY OR BELOW FROM ALL FOOD & UTENSIL AREAS. NO EATHING IN THE KITCHEN!
REACH-IN COOLER IN THE KITCHEN AREA WAS HOLDING FOOD AT 56-60 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW.
5.0
3.
MIDDLE REACH-IN FREEZER WAS DEPOSITING ICE ON BOXES OF FOOD. FIX FREEZER UNIT SO ICE IS NOT DEPOSITING ON FOOD. USE SCOOPS OR CUPS WITHHANDLES IN DRY FOOD PRODUCTS.
CHEESE SITTING OUT ON COUNTER @ 60 F, SEVERAL FOODS IN MAIN REACH-IN COOLER (IN KITCHEN) WERE ABOVE 45 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. THIS COOLER MAY NEED TO BE CHECKED FOR PROPER TEMPERATURE HOLDING .
2.5
3.
REACH-IN FREEZER WAS DEPOSITING ICE ON TO BOXES OF FOOD. MOVE BOXES OFFOOD SO THEY ARE NOT UNDER DRIP AND REPAIR FREEZER UNIT.
CHICKEN SALAD AND MACORRONIE SALAD WAS AT 70 F, SEVERAL BLOCKS OF BULKCHEESES WERE AT 64 F, KEEP ALL COLD HOLD FOODS AT 45 F AND BELOW OR TIME IN LEU OF TEMPERATURE CAN BE USED. DOCUMENT THE TIME THE FOOD PRODUCT LEFT THE COOLER OR WARMER HOLD FOR TWO HOURS THEN THROW AWAY WHAT IS LEFT OF FOOD.
2.5
32.
KEEP STORAGE OFF FLOOR.
0.5
9.
ALL EMPLOYEE DRINKS MUST BE BELOW ALL FOOD AND FOOD PREP AREAS.
CLEAN HOOD, FRIES AND GRIL'S REGULARLY TO PREVENT BUILD UP. CLEAN GASKETS ON COOLERS AS NEEDED.
1.0
2.
CHICKEN 110 F, KVICHE 105 F. ALL HOT FOODS MUST MAINTAIN 140 F OR ABOVE AT ALL TIMES. COLD FOODS SHOULD BE KEPT 45 F OR BELOW AT ALL TIMES.
2.5
3.
REPAIR DRIP-IN FREEZER THAT IS OVER FOOD. MOVE FOODS FROM UNDER DRIPS UNTIL REPAIRED. REPAIR AS QUICKLY AS POSSIBLE. REMOVE GALVANIZED METALFROM INSIDE OF ICE MACHINE. KEEP ALL FOODS COVERED UNLESS BEING PREPARED.
ALL DOORS TO OUTSIDE MUST BE PROPERLY SELF-CLOSING AND CLOSE COMPLETELY.
2.0
3.
STORE RAW EGGS AND MEATS (RAW) BELOW OTHER FOODS IN ALL COOLERS. STOREFROM BOTTOM TO TOP.(CHICKEN/EGGS, RED MEAT, READY TO COOK FOODS THEN READY TO EAT FOODS).
2.5
5.
BE SURE TO CALIBRATE METAL STEM THERMOMETERS REGULARLY TO BE SURE THEYARE ACCURATE. MUST READ 32F IN ICE WATER BATH.
ALL EMPLOYEES PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
0.5
2.
BUTTER, MASHED POTATOES, STEW AND CHICKEN 110 - 130 F. ALL HOT FOODS MUST MAINTAIN 140 F OR ABOVE. CHEESE AND EGGS 55-65 F. ALL COLD FOODS MUST BE KEPT 45 F OR BELOW AT ALL TIMES.
2.5
25.
OUTSIDE DOORS MUST BE SELF CLOSING.
1.0
5.
CALIBRATE METAL STEM THERMOMETERS REGULARLY TO BE SURE THEY ARE ACCURATE. MUST READ 32 F IN ICE WATER BATH.
1.5
9.
BE SURE ALL EMPLOYEE DRINKS ARE STORED BELOW & AWAY FROM FOOD, UTENSILS AND FOOD CONTACT SURFACES WITH LID & STRAW.
ALL EMPLOYEES PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
0.5
3.
KEEP EGGS STORED BELOW OTHER FOODS IN COOLERS. THAW FOODS IN COOLER, UNDER COLD RUNNING WATER, IN MICROWAVE OR PART OF COOKING PROCESS. COOL SOUP IN VEGGIE SINK.
2.5
32.
KEEP ALL STORAGE OFF THE FLOOR
0.5
7.
ONCE OPENED, STORE DRY FOODS IN SEALED CONTAINERS.
ONCE DISHES ARE WASHED, RINSED THEN SANITIZED THEY MUST BE AIR DRIED. TOWEL DRYING IS NOT ALLOWED.
1.5
2.
VARIOUS SUBS AND SALADS 60 F - 52 F. SAUSAGE BISCUIT 110 F. CHEESE MUFFINS 120 F. ALL COLD FOODS MUST BE KEPT 45 F OR BELOW AT ALL TIMES.ALL HOT FOODS MUST BE KEPT 140 F OR ABOVE AT ALL TIMES. OR USE 2 HR HOLD.
2.5
25.
REAR DOORS MUST BE SELF CLOSING.
1.0
3.
MOVE FOODS FROM UNDER ICE DRIP IN FREEZER. DO NOT ALLOW ICE TO DRIP ONTO FOOD CONTAINERS. REPAIR IMMEDIATELY.
