-Some damage to floors in the dining room that management says is from a water leak from the dish room area. Investigate the area to ensure mold or other conditions are not occurring because the repaired water leak and react to any findings.
- Some cleaning of areas under and around equipment, in cabinets, and shelves needed. (Build-up of debris.)
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Clean dishes in contact with dish washers hands that have not been properly cleaned between handling dirty dishes and putting clean dishes away.
Correction: The person handling clean washed dishes must properly wash hands before doing so.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils (gray cans used in the salad area) were not observed cleaned and sanitized between uses with clean and dirty dishes
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiles in the kitchen area observed cracked and missing and are not smooth and easily cleanable. The walk-in floor (first walk-in of left walking back the hall) appears to have water standing underneath and can be creating a unsanitary conditions.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Repair conditions causing standing water under the walk-in.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of rubbing alcohol are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of rubbing alcoholo must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/12/2014 | Routine | |
- If time is being used as a public health control at the salad bar. Provide a copy of the time control plan for the file at the health department.
- Explained cooling at the time of inspection. Explained that food should not be covered to allow heat to escape. Cool food by reduce the temperature from 135 degrees to 70 in 2 hours and from 70 to 41 degrees or less in 4 more hours to cool properly. Food above 135 degrees is still Hot Holding.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 138 degrees internally.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the server's station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Floor tiles 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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11/21/2013 | Routine | |
The chocolate fountain area was inspected, as well as the hot and cold bar. No violations observed. No change in food vendors or bad deliveries. No loss of power, or water services. The dish machine was operating correctly. The ice machine appeared to be clean and maintained. I did have some information for the epidemiologist to follow up with.
No violation noted during this evaluation. | 12/08/2011 | Other | |
Observed the booster heater broken at the time of inspection. Management said it happened just this morning and repair services have been contacted. Manually sanitize all dishes until the high heat dish machine can be repaired.
As mentioned above, the cabinets for the buffet appear to be in poor repair and were observed in a manner that prevents them from being cleaned properly. Please discuss with owners and report any action plans for the future. Please call the health department within the next 2-3 weeks with results of your discussions.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese in the Hobart refrigerator in the wok area observed 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigator units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities in Good Repair
Observation: Many cabinets for the buffet are in poor repair and the electrical and heating or cooling systems within prevent necessary cleaning. The door to the trash/mop sink room observed in poor repair. The hand sink in the bakery was observed hanging down and in need of repair. It no longer drains properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed refrigerators, the walk-in freezer, and cabinets on the buffet 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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11/08/2011 | Routine | |
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