Unsanitary Utensil/Equipment Condition
Observed the drink nozzles of the soda fountain and the blade of the can opener to contain accumulated residues.
Maintain all equipment, utensils, and facilities clean, fully operative, and in good repair.
Corrected by an employee immediately washing, rinsing, and sanitizing the drink nozzles and can opener blade.
Improper Holding Temp of PHF (60F-120F), (50F-59F)
The potentially hazardous foods were measured at the following temperatures:
cooked sausage (104F)- held on top of a pan full of cooked bacon on the griddle
The person in charge stated that the food had been held for 30 minutes
The violation was corrected by an employee discarding the food. See Voluntary Condemnation and Destruction (VC&D) form. Maintain the temperature of potentially hazardous foods at or below 41°F or at or above 135°F.
Facility not Fully Enclosed/Open Door/Air Curtain
Observed a screen door to be propped open. Maintain the door closed at all times except during immediate passage. Alternatively, if ventilation is desired, provide an approved screen door. Maintain the food facility fully enclosed to prevent the entrance and harborage of animals and insects.
Inappropriate Sanitizer Level/ Lack of Test Strips
Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
Improper Holding Temperatures of PHF
Potentially hazardous foods were measured at the following temperatures:
pastrami (54F), sliced cheese (50F), burger patties (49F)- chef's base drawers
The foods were held at those temperatures for less than 2 days as stated by the Person-in-Charge.
Maintain the temperature of potentially hazardous foods at or below 41F degrees Fahrenheit or at or above 135 degrees Fahrenheit.
Evidence of Vermin Activity/Presence of Animals/Insects
Construct, equip, maintain, and operate the food facility so as to prevent the entrance and harborage of insects and rodents. Use any approved method for eliminating insects (i.e. flies, cockroaches) and/or rodents from the facility. A thorough inspection for vermin activity was conducted and no further evidence was observed.
1) Observed the dipper well, containing in-use utensils, to be turned off.
Store in-use utensils that are used with potentially hazardous food in a sanitary container and clean the utensils at least every four hours, or in a container of water if the water is maintained at a temperature of at least 135F, or in running water of sufficient velocity to flush particulates to the drain if used with moist food such as ice cream or mashed potatoes.
2) Maintain all equipment, utensils and facilities clean, fully operative and in good repair.
*grease accumulation on the back top of the griddle
*grease accumulation between large and small griddle
*greasy ansul box at hood
3) Repair/Adjust the refrigeration unit (s) so that the potentially hazardous foods are maintained at or below 41F.
4) Elevate the cooler up on either 6" round metal legs, 4" heavy duty caster wheels, or a dunnage rack to allow thorough and easy cleaning beneath it.
Lack of/Unsanitary/Condition Walls/Floors/Ceilings
Thoroughly clean and maintain the floors (including the floor sinks and drains), walls, and ceilings in a clean and sanitary manner.
Location: floor sink at the ice machine, soiled light shields in the kitchen