ROUTINE INSPECTION
5 reported violations
- K05: Hands clean, properly washed; gloves used properlyCritical
Employee observed placing raw beef onto the grill, then proceeded to grab cheese from an upper prep insert. Employee attempted to continue on to food preparation/sandwich assembly before being stopped. [CA] Employees must wash their hands and change gloves in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands. Per the owner and staff, the usual policy is to handle raw meat with tongs when placing it onto the grill. ____________ Minor violation: Employee observed mopping the floor, and then attempted to resume handling food before being stopped. [CA] Employees must wash their hands and change gloves in all of the scenarios listed above.
- K14: Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Pink and brown mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize regularly to prevent buildup and potential contamination of ice.
- K34: Warewash facilities: installed/maintained; test strips
Provided quaternary ammonium test strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Obtain new test strips.
- K09: Proper cooling methods
Cooked chicken wings measured 103F-109F while maintained in a covered metal hotel pan on the counter to the immediate right of the fryer. Per staff, chicken wings had been cooked less than 30 minutes prior, and were in the process of cooling on the counter prior to placing them in the walk-in cooler. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken wings uncovered and relocated to the walk-in cooler.
- K07: Proper hot and cold holding temperatures
Various cheeses measured 43F-49F while filled over the fill-limit in the upper inserts of the prep cooler to the right of the grill. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. Do not fill prep inserts over their fill-limit.