Needs improvements. One repeat deficiency
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: Wash rack are soiled with lime and need deliming.
Correction: Increase the frequency of cleaning or limescale deposit removal from the wsh racks.
- 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: White cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the fan guards in the walkin has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for drain flies.
Correction: Have Ehrlich eliminate harborage conditions for drain/fruit flies
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Numerous dead flies were observed in fly traps. Fly traps are not being monitored properly. Ehrlich should monitor traps biweely and repace glue more often. Dead flies are food for other flies.
Correction: Remove dead flies from fly traps and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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10/28/2015 | Routine | |
The dishwasher pressure gauge measured to high at 50 PSI.. Should be 15-25 PSI. Wet mops are not hung to air dry. Hang them to air dry.. NEEDS IMPROVEMENTS !
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of equipment run through the dishwasher were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use the three vat sink to wash, rinse and sanitize.
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10/08/2014 | Risk Factor | |
Excellent operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/19/2014 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of tags as they are not dated when the last of the lot is sold.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Pasta salad noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Pasta was discarded.
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08/06/2013 | Risk Factor | |
The purpose of today's visit was due to a complaint, #30603 of a possible food borne illness. A meeting was held with the Food & Beverage Director. A review of the menu items and food processes used during the time frame of the complaint. The firm provided approximately 500-600 meals 3 times per day during the event. Food was served buffet style during the event. Salads were made in house. Fruit was cut fresh for the event. Many entrees were purchased fully cooked. Food items were cooked/heated for the buffet line and served for each meal. During today's visit the staff was not handling ready-to-eat foods. Management team stated that there were no ill employees in the kitchen or working the lines. However, the banquet manage felt ill one date during the event. The 3 compartment sink was set up with quaternary ammonia sanitizer and was good @ 150-200 ppm. The hot water dish machine was sanitizing with a utensil temperature of 189 degrees. There was no hot holding of food at time of visit. There was some food items out of temperature in two coolers. The pasta salad and the beef roast was running at 43 and 44 degrees respectfully and were in the walk-in cooler in kitchen The demi glaze was at 44 degrees. All other food temperatures were within the acceptable range.
The cause of illness is unknown at this time. Note: The attendees were from all over the country.
No violation noted during this evaluation. | 08/06/2013 | Complaint | |
No deficiencies. Best ever in 16 years.
No violation noted during this evaluation. | 03/22/2013 | Risk Factor | |
NO VIOLATIONS WERE CORRECTED DURING THIS VISIT. AGAIN DISHWASHING PROBLEMS . SEE REPORT ABOVE AND OTHER REPORTS. NEEDS IMPROVEMENTS.
- Equipment and Utensils - Durability
Observation: The carpeting in the hallway next to the kitchen is stained and moldy.
Correction: Remove this item from the facility and replace with approved carpeting.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is too high.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to at least two refrigerators are moldy.
Correction: Replace all door gaskets that are moldy.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 140 F .
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the fan guards in the downstairs walkin and the grill cover to the refrigerator coils upstairs need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Plumbing System Maintained in Good Repair
Observation: The dishwasher is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: There is a large opening in the wall under a handsink.
Correction: Close the hole in the wall.
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10/18/2011 | Routine | |
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