The following was corrected : 1) Floor tiles in the dish area replaced 2) Meat room door was repaired 3) Ceiling leak was repaired 4) Floor and wall behind fryer was cleaned.
All other violations noted will be followed up on during the next routine inspection.
Health permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter (48 F) and pancake (53) batter cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following is in poor repair:
-racks in walk in freezer
-racks in dry storage
-wood cabinet in dessert/cold bar prep
Correction: Repair/Replace to ensure proper function and cleanability
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is in need of repair:
-grout is eroded in floor tile throughout
-tile damaged in dish area
-ceiling tiles throughout stained
-ceiling vents are corroded
-wall and door in meat room is peeling/damaged
-wall/door frame leading to kitchen from hot bar paint peeling
-wall at sink in wok station has holes
-wall in bakery has holes
-corner wall by ice machine
-corner wall by hand sink
-ceiling leaking over single service storage racks
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following needs cleaning:
-ceiling vents and surrounding ceiling tiles throughout bar and kitchen
-ceiling area in hot cook station
-floor/wall behind fryers
-wall behind pipes across from office
Correction: clean
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07/13/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands when changing gloves
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese 47*, sour cream 45* cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The table station and veggie prep table is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following is in poor repair:
-racks in walk in freezer
-racks in dry storage
-wood cabinet in dessert/cold bar prep
Correction: Repair/Replace to ensure proper function and cleanability
- Non-Food Contact Surfaces
Observation: The following is in need of cleaning:
-exterior of trash can at fruit cutting station at cold bar
-racks storing potatoes in kitchen
-soda box compressers in dry storage
-pipes at pastry sink
-exterior of fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing - Prohibiting a Cross Connection* (corrected on site)
Observation: spring is broken on spray hose at sink at veggie prep station and hangs below flood rim of sink with no back flow prevention
Correction: Immediately disconnect the water supply from the spray nozzle water intake. The water from this water supply line is not intended for consumption.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dessert bar sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in bakery/cold bar area not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is in need of repair:
-grout is eroded in floor tile throughout
-tile damaged in dish area
-ceiling tiles throughout stained
-ceiling vents are corroded
-wall and door in meat room is peeling/damaged
-wall/door frame leading to kitchen from hot bar paint peeling
-wall at sink in wok station has holes
-wall in bakery has holes
-corner wall by ice machine
-corner wall by hand sink
-ceiling leaking over single service storage racks
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following needs cleaning:
-ceiling vents and surrounding ceiling tiles throughout bar and kitchen
-ceiling area in hot cook station
-floor/wall behind fryers
-wall behind pipes across from office
Correction: clean
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06/02/2015 | Routine | |
Make sure to have foods correctly labeled at the buffet line. Monitor refrigerators at cold bar for consistent temperatures. Post CFM certificate in the view of the customer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Food in the Delfield Reach in refrigerator at cold bar stacked inside of each other without any barrier.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout and tiles throughout kitchen are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/11/2014 | Routine | |
Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food in hot holding unit in NuVu unit at bakery holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to ice cream cooler in bakery, utensils hung in buffet area, and floor in walk in freezer area was observed damaged.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: interior of ice machine near register
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside hot and cold holding units throughout facility and fryer units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hols in ceiling tiles, broken floor tiles, grout, broken coving, and walls seperating throughout kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls behind equipment noted in need of cleaning.
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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04/16/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Assembled pizza's at pizza station and cart of food (cooked pasta/veg for buffet refill) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following are in need of cleaning:
-fryer components
-metal car in bar
-components under bar
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-door to walk in cooler badly damaged
-wall outside meat walk in damaged
-some ceiling tiles stained/damaged throughout kitchen
-wall at wok station damaged
-wall at bakery damaged
Correction: Repair/Replace to maintain structures as smooth, durable and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall under prep table near lobby door in kitchen and wall/floor behind fryer needs cleaning
Correction: Clean
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11/20/2013 | Routine | |
All coolers <=41*, all freezers <=32*
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The interior of the ice machine needs cleaning
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-floor and coving tile cracked/chipped and grout eroded throughout facility
-wall near buffett entrance stained
-doors leading to dining room and buffett from kitchen are damaged
-inside door of walk in meat cooler is damaged
-inside door of meat room is damaged.
-wall tile damaged at dish machine
-wall and floor at bakery damaged
Correction: Repair/Replace to keep surfaces smooth, durable, easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vents and surrounding tiles in kitchen need cleaning
Correction: Clean
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03/06/2013 | Routine | |
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