Health Report #109440

Establishment Name: Afternoon Delight
Report Date: 05/10/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling N/A N/A N/A Observed soup in wic that had cooled improperly from previous day. Cooked and cooled potentially hazardous food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Critical corrected: at time of inspection discarded cream of broccoli soup found at 50°F in wic that was cooked and cooled yesterday. Vegetable soup in wic that was also cooked and cooled yesterday found at proper temperature; per pic they use ice as an ingredient and vegetable soup not as thick. Please add the cooling method to all your recipes; the method will be different based on food characteristics (thickness; solid/liquid), volume of food, etc. Also discussed cooling cold salads especially when made from room temperature ingredients; try to pre-chill as many ingredients as possible
Critical Warewashing Chem.San., Temp/pH N/A N/A N/A No chlorine sanitizer present at automatic warewashing machine. Critical corrected: at time of inspection changed out sanitizer container; chlorine now present at proper concentration at automatic warewashing machine
Normal Clean Sight/Touch-No Accum/Enc N/A N/A N/A These areas in need of cleaning: underside of pop dispenser housing and some refrigeration door gaskets. Please clean now and place on routine cleaning schedule
Normal Cooling methods N/A N/A N/A Improper cooling method used for cooling cream of broccoli soup. Please use one or more of the following methods listed paying attention to food characteristics and volume of food cooling. At time of inspection actively cooling chili in food prep sink with ice bath, ice wands and stirring. Some chili in metal pans, some in plastic containers. Please continue to monitor to assure proper cooling
Normal Kitchenware and Tableware N/A N/A N/A Please store single-service utensils front counter under cash register with handles facing employee to prevent potential contamination of the food-contact end. Corrected at time of inspection
Normal Outer Openings, Protected N/A N/A N/A Front exterior door found open at time of inspection. When not in use doors shall remain closed to prevent potential insect and rodent entry. Corrected at time of inspection by closing door
Normal System Maintained in Good Repa N/A N/A N/A (1) please repair cold water control knob at 3-compartment sink to be able to provide cold water at proper pressure at all times. (2) please repair leak at faucet at food prep sink.
Normal Ventilation Hoods, Drip preven N/A N/A N/A Please provide additional hood filter or spacer in hood canopy for proper function
Normal Determining Chem.San.Concentra N/A N/A N/A Test strips not being used to monitor chlorine concentration at automatic warewashing machine. Proper chlorine test kit is available in facility
Normal Hair Restraint Effectiveness N/A N/A N/A Food employee observed without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair