Discussed the following with the person in charge (PIC):
1. Observed the employee health policy signed by all staff and kept on file in the office. Recommend posting a copy of the policy in the kitchen.
2. Food sources are Sigma & Produce Source.
Observed good food handling practices (handwashing and glove use) and good holding, cooling, and cooking temperatures of TCS foods.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the Traulsen reach-in freezer and fry prep unit are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting boards along all prep units and the red cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. The PIC removed all prep unit cutting boards (they are using smaller cutting boards) and replaced the red cutting board with a new red cutting board.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several scoops, several tongs, funnel, and several ladles on the storage rack. The PIC removed the items to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris:
1. Ventilation hood,
2. Exterior of the deep fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities in need of cleaning due to a buildup of food debris and/or grease:
1. Wall behind the deep fryers,
2. Floor under and behind the deep fryers.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/04/2015 | Routine | |
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Minimal food preparation observed during the inspection.
Discussed the following with the PIC:
1. Utilizing the 3 compartment sink to presoak equipment and utensils prior to running them through the dishwashing machine.
2. Servicing the "mid" reach-in cooler prior to storing temperature control for safety (TCS) foods in the unit.
The person in charge exhibited good active managerial control and addressed the deficiencies immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods cold holding at improper temperatures in two separate reach-in coolers. The following foods in the broil reach-in cooler: Artichoke spread-44°F, Alfredo sauce-44°F, Garlic & thyme spread-44°F. The following foods in the mid reach-in cooler: Steak quesadilla-46°F, Turkey-46°F. The PIC turned down the thermostat on the broil reach-in cooler and placed the foods into an ice bath. The foods stored in the mid reach-in cooler were removed from the unit and placed into the walk-in cooler. The PIC will have the cooler serviced prior to storing food into it.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several stainless steel pans, 2. several scoops, 3. several tongs.
Correction: Clean and sanitize these surfaces for food contact. Recommend soaking the equipment prior to running it through the dishwashing machine.
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11/05/2014 | Risk Factor | |
Temperatures continued: WIC: Pico di Gallo-41°F, Hot holding: Marinara sauce-181°F, Meat WIC: Raw chicken-35°F, 2 Door RIC: Red potatoes-39°F, Beer cheese-40°F.
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Observed several spatulas in disrepair. Replace the spatulas so that they are smooth and easily cleanable.
Observed the person in charge and head cook very knowledgeable in food safety and the overall facility very clean.
- Critical: Cooling* (corrected on site)
Observation: Mashed potatoes on the cooling rack in the walk-in cooler were not adequately cooled to prevent the growth of harmful bacteria. The label stated that the mashed potatoes were prepared at approximately 8:30 AM this morning and the temperature observed at 3:45 PM was 45°F. The PIC stated that it appeared that two batches of the mashed potatoes were placed onto the sheet pan instead of one.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures: (Expo RIC): chicken noodle soup-44°F, sour cream-44°F
Correction: (Broil prep unit): Alfredo sauce-43°F, bean corn salsa-44°F. The PIC relocated the potentially hazardous foods from each unit into other units and contacted a service technician to inspect and service the unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils stored in the utensil storage area were observed soiled to sight and touch: several scoops, several tongs, and several ladles. The PIC removed the items to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. There is a hose with a spray nozzle attached to the mop sink hose bib with only a atmospheric vaccum breaker on the hose bib. Since the water supply is under continuous pressure (due to the spray nozzle attached), a dual check valve would need to be installed to prevent backflow or the spray nozzle needs to be removed. The PIC removed the spray nozzle and will only attach it when in use.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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07/10/2014 | Routine | |
Follow up inspection to 3/7/2104 visit concerning operation of Dishmachine. Requested copy of report from maintenance company for repairs made 3/7/2014. Report not legible, received report 3/19/2014. Discussed operation of machine with Dan EcoLab who in establishment for check of unit. Martin Guzman.
No violation noted during this evaluation. | 03/18/2014 | Other | |
Advised to wash, rinse, and sanitize in 3 basin sinks until Dishmachine is adjusted/repaired. Repaired service contacted during inspection and should be onsite in the afternoon. front RIC 35, RIC Traulsen 39. Bare cooler 30, sanitizer bar 400 ppm. raw chicken 39, hamburger raw 40, sliced ham 36, sliced turkey 36, ribs 36, raw chicken 37, chicken wings 39. Observed some menu items that can be undercooked were not asterisked to advisory statement. Recommend asterisked be added when menus are re-printed .. PIC indicates hamburgers cooked to 158 degrees. Test strip for Dishmachine registered 160 degrees minimum. PIC to FAX repair report to EHSS when work is completed and Dishmachine is functioning properly.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Observed Dishmachine did not provide rinse water temperature at 180 degrees or higher and pressure was less than 5 psi.
Correction: Recommend unit be adjusted/repaired to allow rinse cycle at 180 degrees or higher and pressure at 5 psi to 30 psi limits.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed pressure for final rinse was less than 5 psi.
Correction: Recommend pressure be adjusted to 5 psi to 30 psi for effective rinse cycle.
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03/07/2014 | Risk Factor | |
avocado dip 47 degrees, grilled chicken 192, pesto 37, tomato 40, grilled chicken 39, BBQ 162, steak 37, raw chicken 33, soup reheat 192, hamburger raw 34, chopped tomato 46, riblet 38, strip steak 35, tomato soup reheat 162, riblets cooking, pasta 48, salsa 42. Dishmachine wash 158, rinse 182, pressure 20 psi, test tape 160+ degrees. Burgers not cooked to order, cooked to 158 degrees or above, advisory statement on menu for steaks that can be undercooked. Observed hand washing and glove use. Foods date marked. Accurate thermometers needed in all cooling units.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in prep cooling unit #3 above temperature of 41 degrees (held less than 2 hours). Unit not turned on to cool foods below 41.
Correction: Recommend foods out of temperature be relocated to walk-in cooler. Corrected.
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12/16/2013 | Risk Factor | |
Foods were kept at 41 degrees or lower and if cooling were at 70 degrees or lower after 2 hours cold holding were at 41 degrees or less after 4 hours for a total of 6 hours cooling process. PIC cooperated with the recommend discarding of foods out of sate temperature range.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed at follow up inspection foods out of safe temperature range in excess of 4 hours in WIC.
Correction: Recommend foods out of temperature range for more than 2 hours and not at 70 degrees or less and at 41 degrees or less be discarded. Foods discarded were salsa, pasta, cole slaw, chopped tomato, spinach dip, meats, pico, and penne pasta. Approximately 50 pounds were discarded.
- Physical Facilities in Good Repair (corrected on site)
Observation: Observed in follow up inspection that walk-in cooler had been successfully repaired by First Choice Restaurant Repair (Skip O'Connor).
Correction: Unit repaired to keep perishable foods at 41 degrees or lower. Walk-in cooler holding temperature at less than 41 degrees (38 degrees 5:25 PM 8/29/2013)
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08/29/2013 | Follow-up | |
Hobart dish machine Wash 168, Rinse 184, pressure 15-25 (needle needs adjustment. hamburger 37, raw chicken 39, steak raw 38, chopped chicken cooling 45, BBQ ribs WIC cold holding 48, chicken chopped 42, beef 47, salsa front area 41, wings WIC 48, 5 staff Serv Safe certified.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed walk in cooler not cold holding perishable foods at 41 degrees or lower. Temperature of unit observed at 41 degrees at time of inspection. Food cooked previously: ribs, chicken wings, beef, and salsa above 41 degrees for more than 6 hours. WIC not keeping foods at 41 degrees or lower. Service provided called to adjust/repair unit within 2 hours.
Correction: Recommend foods out of safe temperature range for more than 6 hours be discarded. PIC discarded foods out of temperature. Approximately 50 pounds of food discarded.
- Physical Facilities in Good Repair (corrected on site)
Observation: Observed WIC not operating properly to cold hold foods at 41 degrees or lower. Observed ice collecting on inlet pipe to cooling unit.
Correction: Recommend unit be serviced to insure WIC will maintain food temperatures at 41 degrees or lower. Unit to be serviced 8/29/20123 in PM VIOLATION CORRECTED..
- Critical: Toxics - Conditions of Use*
Observation: Observed fly spray being used at end of shift for the control of insects. Information provided by PIC (JO). Spray can properly stored.
Correction: Recommend the use of Ecolab (6100535) insecticide not be sprayed inside establishment unless applied by a certified pest control person or by a person under the supervision of certified operator.
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08/29/2013 | Routine | |
chicken wings 41 degrees, rice 41 degrees, soup 39 degrees, tomato sauce front 40 degrees, cream bar area 42 degrees, cream soup 40 degrees, hamburger 36 degrees, tomato soup 200 degrees, raw chicken 38 degrees. Wash temperature on Dishmachine not at 150 degrees. Part was ordered after service on 5/10/2013, will be installed 5/11/2013. 3 basin sinks will be used for wash/rinse/sanitize process until unit is fully repaired. 4 managers Serv Safe certified. Discussed Employee Health policy, copy was posted. Observed hand washing and glove use. Seasonal menu change, undercooked foods * for consumer advisory on menu. Good date marking.
No violation noted during this evaluation. | 05/10/2013 | Risk Factor | |
WIC #2 38, steaks 39. Employee Health information posted. 3 managers Serv-Safe certified. Observed hand washing and glove use. Dishmachine wash 160, rinse 182. Plate temperature 160. Pressure gauge not registering properly, machine to be serviced. Food purveyor Signa.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed cutting boards in need of resurfacing or replacement.
Correction: Recommend cutting boards be resurfaced to prevent contamination.
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02/07/2013 | Routine | |
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