Health Report #110798

Establishment Name: Eba (Cafeteria) C/O Domino's
Report Date: 01/24/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Normal Clean Sight/Touch-No Accum/Enc Non-food contact surface(s) outsides of equipment Grill grill area equipment With accumulation of debris Observed non food contact surfaces of char broil grill in grill station with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule
Normal Employee Accommodations, Desig Locker(s)/employee storage area(s) self service area cabinet(s) Contaminates Food Observed employee coat laying in rte sugar packets box in cabinet in self serve area (behind cashiers). All employee coats and belongings must be stored in an area which cannot possible contaminate any food or single service items at any time. To correct, please store all employee coats in designated area as required
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors walk in cooler floor(s) With accumulation of debris Observed floors in wic and wif with an accumulation of debris. To correct, please clean now and on a more frequent schedule
Normal Cooling methods Food item(s) cooled grill area upright cooler Improperly Covered Observed pan of cooked hash browns cooling in upright cooler in grill area with an internal food temperature of 115-120f. Hash browns were removed from hot holding and placed in cooler 1 hour ago per staff. Hash browns were heaped in middle of pan and covered with plastic wrap with just 1 corner left open for cooling. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, need to spread out food in shallower portions/pans before placing into cooler and leave uncovered while actively cooling. May need to utilize ice baths as well as the upright cooler is designed to hold food temperatures, not rapidly cool food. Whatever cooling methods you employ, staff must be monitoring temperatures as the food passes through the temp danger zone. Pic corrected by discarding hash browns and educating staff on proper cooling methods at time of inspection