8: 160 Dishwasher was not washing his hands in between handling soiled and cleaned dishes, but was only dipping them in a sani-bucket. This does not meet the definition of handwashing, which is to use a hand sink, rinse under clean warm running water, applying soap, rub hands to create lather for 10 - 15 seconds, rinse under clean running warm water, and drying hands. Dipping in a sani-bucket does not neet that definition. This is a repeat violation. Corrective Actions: COS by discussing with dishwasher that what he was doing was not washing his hands. As we have discussed before, please set the expectation with all dish washers that they need to wash hands between handling dirty and clean dishes. We have discussed that you may need 2 employees for this task - one on dirty and one on clean, or you may need to install a handsink closer to the dish machine.
39: 690 In dessert area, a jacket and a cell phone were hanging on the back of the Icee Machine. There was a jacket hanging between the hand sink and the serving line in front of the chicken breading area. These are potential sources of contamination and shoulbe be in the employee break area, not in the kitchen. Corrective Actions: COS by asking GM to discuss with employees and remove items. Please set expectation that personal items should not be in food prep or dish wash areas. Cell phones can contain a lot of gertms and hands should be washed after using them before engaging in prep work.
47: 1570 Dessert 1-door reach-in has handle coming off the front and the metal has separated on the right side of it. All equipment should be maintained in good repair and should not present cavities where pests or debris can accumulate. Corrective Actions: Have this piece of equipment replaced or repaired in 90 days.
55: 3180 What is the floor drain cleaning process? Are all drains trapped? Can smell odor coming from many of the floor drains. Drains should be cleaned with cleaner and brushes often to prevent bacterial growth and odors. Corrective Actions: In 90 days, have a floor drain cleaning plan (if you don't already). You may want to check to see if they are trapped appropriately with your plumber.
55: 3170 Hole in the wall with exposed piping in mop sink has been repaired - thank you. There is still disintegrated tiling at floor wall junction to the right of the mop sink at the door to the mop sink room. An unattached floor tile found near the steamers with areas on the floor there again needing repair. Depressions in the floor can be difficult to clean and lead to bacterial build-up where water accumulates. Corrective Actions: Repair disintegating tiling in mop sink rrom to make it smooth and easily cleanable. Repair floor tile near steamers to make them smooth and easily cleanable.
Additional Comments
Saw large gaylord of whole watermelons in salad bar area. Asked employee how those are prepped prior to ending up on bar. States that they wash prior to cutting. New diamond plate has been put in walk-in where walls were deteriorating which looks great - thank you. GM discussed that they are now using the separated racks for cooling and he is checking temps, and I found no issues on items in the 2 hour or 6 hour cooling range. Thank you.
Food Temperatures
Description
Temperature
State of Food
Raw chicken - Chicken breading station
37 °F
Cold Holding
Pudding (6/17) - Dessert reach-in
41 °F
Cold Holding
Chicken tenders out of fryer
180 °F
Cooking
Breakfast sausage (6/17) - Walk-in (2 hours)
66 °F
Cooling
Macaroni salad - Salad bar
40 °F
Cold Holding
Chopped ham - Walk-in
39 °F
Cold Holding
Apple cobbler on dessert line
165 °F
Hot Holding
Pot roast veggies taken from warmer and placed on line
142 °F
Hot Holding
Fried chicken - Right hot line
148 °F
Hot Holding
Beans - Taco Bar
153 °F
Hot Holding
Raw chicken (Use by 6/19) - Meat walk-in
37 °F
Cold Holding
Seafood cakes on grill (Made from cooked seafood)
175 °F
Reheating
Baked chicken - Right hot line
178 °F
Hot Holding
Rice - Taco bar
159 °F
Hot Holding
De carne meat (6/17) - Walk-in (5 hours)
41 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani-bucket - Left drink area
Chemical
1875
Ecolab Sink & Surface
Lactic acid
3-compt sink
Chemical
704
Ecolab Sink & Surface
Lactic acid
Hobart dish machine
Heat
160.2
179 °F
No records found
Equipment Temperatures
Description
Temperature
Warmer - Left hot line
138 °F
Meat walk-in
33 °F
Walk-in
36 °F
1-door reach-in - Chcicken breading area
36.9 °F
Dessert reach-in
42 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
