| 1-19-2022 |
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3)
| 1.00 |
Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
|
Observed the strength of the sanitizer in the rag bucket nearest the front handwash sink initially measured at ~100 PPM quat. Per staff, bucket had been mixed at approximately 11 AM, usually replace every four hours. Re-dispensed fresh bucket from wall unit, now measuring 200 PPM. Monitor sanitizer strength in rag buckets and replace solution whenever it drops below 200 PPM. Corrected during inspection.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 1-19-2022 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 2.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
|
REPEAT: Observed lack of the required one inch minimum air gap between the drain line under the soda machine and the rim height of the floor sink -- whitish line goes into floor sink below floor level. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 1-19-2022 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
|
Observed temperature of upper surfaces of some items on deli 'meat and cheese' cooler measuring 34 - 47 degrees. Discussion with staff about keeping lid closed whenever not actively prepping sandwiches, and also to not exceed the 'max fill line' in the individual bins (the mark approximately one inch below the lip of each container). Ensure temperatures are checked on a regular basis in all cooler units to ensure all PHF (potentially hazardous food) items are kept at or below 41 degrees at all times.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 1-19-2022 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 2.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
|
(1) REPEAT: Observed two of the dampeners for the meat prep refrigerator lid are still disconnected / appear to be broken. Equipment must be in good repair. Repair to allow ease of closing and opening equipment, and to encourage keeping lid closed when not actively prepping sandwiches to reduce possible temperature issues.
(2) REPEAT: Observed the accumulation of soda under the dispensing heads that the soda fountains, especially the flat portions around and behind the round nozzles. Improve cleaning/ sanitizing of these surfaces on a daily basis.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 1-19-2022 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
|
Observed lack of a thermometer accurate within plus or minus 2 degrees being present inside each cold holding unit. Obtain and keep accurate thermometers in the warmest part of each refrigeration unit, and check the thermometers on a regular basis to ensure PHF (potentially hazardous food) items are being maintained at or below 41 degrees at all times.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|