All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Fish and cabbage hot holding at improper temperatures of 117-133*F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the 2nd floor hallway where the ice box is.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/04/2015 | Risk Factor | |
All food temperatures taken were internal.
Notes: Two floor tiles in dining room were missing/damaged. Ensure all food dispensing bottles are labeled. Ensure trash cans are within immediate area of hand sinks. Please ensure the two dish machines rinse cycle does not exceed 190*F, according to manufacturer's instructions on data plates.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Many doors to cabinets in the dining self service areas have loose hinges, the door gaskets to some of the hot holding units doors are torn.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 208 *F on both the dish room dishmachine and the main kitchen dishmachine.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Beverage disspenser nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of t any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the bunt cake pans in the bakery and the large metal baking pans on the clean dish shelf in kitchen dish room were observed with excessive carbon build up on the inside and outside of pans.
Correction: Remove carbon build-up or replace pans.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: green shelving cage in bakery is soiled, clean utensil containers soiled, a few lower shelf's of prep tables are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean spoons at the customer self service counter were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the spray hoses in the dishroom and the flood rim level of the spray line sink (long sink/drain) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair
Observation: The sink basin in the kitchen beside the three door reach-in cooler is slow to drain. There is a leak under the cabinets below the beverage machine in the buffet area, water was seen puddling in the cabinet under water/drain lines.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in pizza maketable not shielded, coated, or otherwise shatter-resistant. The light bulb has burnt plastic on it.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at a few hand washing lavatories located in the kitchen, dishroom and food service in the dining area on main floor. The batteries were dead in the paper towel dispensers.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/04/2015 | Routine | |
All food temperatures taken were internal. The ceilings are beginning to get dust built up around vents. The reach-in refrigerator in the main kitchen has door gasket's that are torn. The in-place can opener's blade is worn. A foul smell is coming from the floor drain in front of empty beverage counter in the upstairs dining area (on the right side).
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of oil, vinegar, salts and sugars.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Three large cooked roasts were cooling in the walk-in cooler and had 15 min to make it to 70*F to meet the correct cooling parameters of cooling to 70*F within the first 2 hrs of cooling, but were observed at temperatures of 83-89*F.
Correction: Roasts were cut into smaller portions and placed in the blast chiller for 15 min and were then observed to be between 45-55*F. 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) (repeated violation)
Observation: Rice hot holding at improper temperatures of 113-122*F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in more than one refrigerator was not properly located in the warmest part of the unit (the front).
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the pizza make station and many of the small table top rectangle cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machines was below the minimum allowable level of 180ºF.
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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: fryer baskets have pieces of metal missing from basket with some pieces protruding out and can easily be knocked off during cooking, tape on knife handle prevents easy cleaning, plates in catering storage are chipped creating sharp glass edges, and some food storage containers and lids are cracked.
Correction: Discard, replace or repair the to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: soiled knives stored in drawers and food thermometers soiled in their cases, which are the same cases they are placed into when they are clean. The cases were found to have a lot of food debris build-up. More than one table top cutting board was found stored on the clean dish shelf with debris built up on the surface from improper cleaning and sanitizing.
Correction: Clean and sanitize these surfaces for food contact. Ensure thermometers are placed into their cases only after they are cleaned.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the large deep pans used for cooking large dishes/meats have heavy build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Pans in the dishroom were found stacked while wet after cleaning and chemical sanitization. Three ice buckets and pans on a prep table were stored upward, not allowing the surfaces to air dry.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment - Food Contact Surfaces (corrected on site)
Observation: Application of lubricant to the can opener was conducted in a manner that was found to contaminate the blade.
Correction: Clean and sanitize the food-contact surface, reapply the lubricant in a manner that does not introduce contaminants to food contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knife and other food contact utensils stored in a drawer with a soiled sink plug.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination at the cereal bar. The spoons were stored in a large container where they were loosely tossed in on their sides, with some of them facing opposite ways. When people go to grab the spoons their hand can touch more than just the handle and could introduce contamination to the food/mouth contact surface.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Prohibitions
Observation: Clean equipment/utensils/dishes were found stored in the large catering storage room under the sewage/non-potable water line.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination, or shield lines to intercept potential drips..
- Mops - Drying Mops
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* (repeated violation)
Observation: A large amount of fruit fly's were observed in the dish room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Provide inspector with the pest service reports.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of sanitizer is stored in utensil storage drawer with utensils.
Correction: Containers of chemicals including sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/09/2015 | Routine | |
All food temperatures were internal. The facility is maintained in overall clean condition and the staff are well trained. The managers are pro-active at correcting violations that are pointed out during the inspections.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Baked Chicken (117-123°F) and chicken patties (122°F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the nozzles to soda machine dispenser have accumulations of grime and debris.
Correction: Clean the surface of soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates on the customer order counter at the pizza station- "pieces of 8" were observed stored with the food-contact surface facing upward at the point of service. Cutting boards in the salad department have boxes of saran wrap stored on them while employees are prepping foods. The surfaces of the boxes are not made of materials that can be sanitized and could possibly introduce cross-contamination.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. Ensure nothing gets stored on food preparation surfaces that could introduce cross contamination and that those objects are sanitized first.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law and the inspector observed a hose with a spray nozzle attached to another faucet fixture at the mopsink in the dishroom that had a bell type back flow prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of two chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hand soap and handsanitizer are not properly stored to prevent the contamination of plates on tables at food stations.
Correction: Chemicals including hand soaps and hand sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/10/2014 | Routine | |
All food temperatures taken were internal. Dust is building up around vents in the kitchen, but overall the facility is being maintained clean.
- Person in Charge (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. An employee was observed filling up the sanitizer sink with water while dispensing water from the automatic sanitizer dispenser. The automatic sanitizer dispenser line dispenses sanitizer automatically at the desired concentration, when water is added to the sink the sanitizer is highly diluted. The saitizer dispenser at 150ppm, with water added to the sink the concentration fell well below 100ppm.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods on the lower shelf of three door preparation reach in refrigerator are cold holding at improper temperatures of: sliced tomato (48°F), sliced melon (47°F), pasta salad (46°F), and macaroni salad (46°F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The unit is cold holding other foods on the first two upper shelves at the right temperatures, but due to the volume of foods on the second shelf it is suspected that there is not adequate air flow reaching the bottom shelf. It is recommended the volume of foods on the second shelf be reduced, or only non-potentially hazardous foods be placed on the bottom shelf. The foods on the bottom shelf were relocated.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Large pans, cake pans (corrected).
Correction: Clean and sanitize these surfaces for food contact. Remove encrusted grease deposits.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The following food contact surfaces that come into contact with non-potentially hazardous foods were observed soiled: pizza cutter, bread cutter, soda dispenser nozzles, tea dispenser nozzles, and the interior top of ice machine.
Correction: Clean the surface the above equipment and utensils at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Light in pizza make table in kitchen not shielded.
Correction: Provide a shield over light or provide a shatter proof bulb.
- Hand Drying Provision
Observation: The paper towels in the downstairs salad prep/catering area would not dispense.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Fruit fly harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Ecosure has came out and provided pest services and will be working over the next week to eliminate fruit flies.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: A can of hot shot used to control flying insects is being used in the dish room.
Correction: Pesticides are to be applied by a certified applicator. Ecosure has came out and is now addressing the fruit fly harborage conditions.
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07/03/2014 | Routine | |
All food temperatures taken were internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The bulk salt was adulterated with unidentified debris and hair.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods hot holding at improper temperatures: (1) Whole Chicken 125-123°F, (2) Rotisserie Chicken 119°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The foloowing foods cold holding at improper temperatures: (1) Sliced ham on MT rail 2nd floor 45-46°F (2) Turkey on MT rail 2nd floor 43-44°F (3) Block Cheese 51°F-54°F (4) Sour Cream 46°F in 3 door frige (5) Diced Chicken 53°F, Alfredo Sauce 49°F in Stir Fry Galley
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: two meat slicers and vegetable chopper.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at several hand washing lavatory in kitchen areas.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
|
11/22/2013 | Risk Factor | |
all food temperatures observed are internal.
Discussed with management that once cooked and cooled food are removed from refrigeration for preparation (such as whole chickens or chicken breast removed from walk-in cooler for dicing/cutting/shredding, etc) proper cooling methods shall be used to reduce food temperature back down to 41* or below. Encouraged management to train staff to use the blast chiller after preparing food or other approved cooling methods.
Management has stated that they use time as control for food on hot bar, cold bar, and the deli make table (in Treasure Island). Observed temperature logs. Management stated, temperatures are taken for each service period (breakfast, lunch, and dinner) and recorded in book. If temperatures are above 41* or below 135*, food is discarded at end of service period. EHS to work with management to improve current time as a control policy.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop handle stored in ice in the 2nd floor ice machine.
Correction: Corrected. Store the handle OUT of the ice.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were MULTIPLE potentially hazardous/time-temperature control for safety foods (phf/tcs) are not adequate: diced chicken (55*) and tuna salad (47*) in main cafe reach-in refrigerator, shrimp (68-73*) in Treasure Island ref, cut tomatoes (49*) on main floor cold bar, and alfredo sauce in Stewards Stiry fry (46-50*).
Correction: Facility has TWO BLAST CHILLERS and two walk in freezers. Properly train staff on how to use these equipment to properly cool food. When using the blast chiller, use SHALLOW pans and ensure the food contents in the pans are not more than 2 inches deep. Other approved methods include: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using ice wands 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.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the pot warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Cooling, Heating, and Holding Capacities
Observation: The three door refrigerator in the main kitchen and the sandwich make table are overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Overstocked or misuse of equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. The three door refrigerator in the main kitchen was cold holding at 50* due to staff opening and closing the doors repeatedly and warm food being placed inside the unit for storage. Discontinue storing food in this unit if the food has not been properly cooled.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up observed on fan unit in main cafe walk-in freezer and on floor in right rear corner of unit.
Correction: Ensure lines are not leaking during defrost cycle. Make necessary repairs.
- Equipment - Cutting Surfaces
Observation: Several cutting boards on equipment rack in main cafe and cutting board along the pizza make table are heavily scratched and scored.
Correction: The cutting board at the pizza station was flipped to provide a smooth and easily cleanable surface. Resurface or replace the damaged boards on the equipment rack.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The meat slicers in main kitchen and down stairs prep kitchen are not clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food equipment were found stacked while wet after cleaning and chemical sanitization in the pot dish area and salad department (basement).
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service plates and bowls are not stored protected from consumer contamination and cased single service stored on the floor in the dish room.
Correction: Corrected. Store the single service inverted and store single service elevated up off the floor at least 6 inches.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The speed rack is blocking access to the hand sink in the Pieces of Eight service area.
Correction: Corrected. Ensure staff have access to the hand sink to properly wash their hands.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash cans are not provided in the immediate area of ALL hand sinks.
Correction: Provide trash cans for the disposal of paper towels at all hand sinks.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the hand sink in the pot washing area.
Correction: The dispenser has been removed and a supply of paper towels is not provided. Provide a supply of pape towels until the dispenser is installed.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Dented cans are not being stored in a separate designated area.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Mops - Drying Mops
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.
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02/13/2013 | Routine | |
Follow up conducted to ensure dish machine is working properly and enclosed dumpster provided. Dish machine t-stick indicated via proper color change that dish temperature is reaching minimum of 160*.
Trash compactor has been installed on site.
Facility has a method in place for the storage of the pulper refuse until proper toters arrrive.
2012 permit issued
No violation noted during this evaluation. | 12/03/2012 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash hands prior to engaging in food preparation after contaminating gloves.
Correction: Corrected. Instruct employees to remove soiled/contaminated gloves and prior to putting on new gloves to wash hands. Gloves are to be used for a single task and discarded when damaged or soiled or moving on to the next task.
- Critical: Package Integrity* (corrected on site)
Observation: Multiple dented cans observed on can rack.
Correction: Corrected by relocation. Store damaged/dented cans separate from undamaged food.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handles stored in dry bulk goods.
Correction: Store the handles OUT of the food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Burgers in cold well stored in splash area of hand sink at the Captains Grill.
Correction: Corrected. Discontinue storing food in the splash area of the hand sink OR relocate the paper towel dispenser to directly above the hand sink.
- Food Display
Observation: French fries on display below heat lamp are not stored protected from consumer contamination on the front counter at the Pieces of Eight.
Correction: Install a sneezeguard in front of the french fry display or relocate the heat lamp and fries to the back counter or other approved methods. Corrected by relocating fries to the pizza display cabinets.
- Food Display
Observation: Basket of fresh fruit on display at self-service counter first floor area. Stickers still present on fruit as well.
Correction: Completely remove the stickers when washing. Protect the fruit on display by individually wrapping or other approved dispensing method OR place a placard on the counter reminding consumers to wash fresh fruit before eating.
- Cooling Methods
Observation: The methods used for cooling large cambro of alfredo sauce were not adequate (covered and stored in the walk-in freezer).
Correction: Corrected. 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: Pans of meatballs (125*, 130*), rice (102*) , and fried rice (130*) are hot holding at improper temperatures.
Correction: Corrected by reheating. Reheat these food items to 165* and hot hold no less than 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham in captain's grill refrigerator cold holding at 52*.
Correction: Corrected by discarding. Cold hold phfs at or below 41*. The ambient air temperature of the refrigerator was observed 52-56*. Unit may need to be serviced or thermostat adjusted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground beef sausage in pizza make table refrigerator cold holding at 50*.
Correction: Corrected. Ground beef discarded. Cold hold at or below 41*. The ground beef was stored next to the hot lightbulb inside the unit. Suggested storing potentially hazardous foods (phfs) away from the light bulb and to lower light bulb wattage.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several pans of ready to eat potentially hazardous foods in the second level reach in refrigerator are not labeled with a use by date.
Correction: Corrected. Label ready to eat foods with a use by date for use within 7 days (day one is day of preparation) of preparation or opening of commercial package.
- Food Contact Surfaces - Cleanability*
Observation: Blender shaft of floor mixer in the bake prep area has peeling/chipping paint.
Correction: Resurface to prevent paint chips from falling into the food.
- Nonfood Contact Surfaces
Observation: Protective film lining the table shelf below the rotisserrie in the main kitchen in in poor repair.
Correction: Completely remove film to facilitate cleaning of the table.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the pot dish machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometers not provided.
Correction: Provide digital food thermometers to measure the internal temperatures of thin massed, patty like foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets torn on pizza make table.
Correction: Repair/replace the door gaskets.
- Equipment - Good Repair and Proper Adjustment
Observation: Paint peeling/corroded in the bake area prep table drawers by the electrical panel.
Correction: Resurface the drawers to provide a smooth, easily cleanable, and non-absorbent surface.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The quaternary ammonia sanitizer in the lower level cold prep three compartment sink exceeded manufacturer's specification.
Correction: Corrected to 200 150-200 ppm. Use test strips to ensure the sanitizer levels are within a safe and acceptable range.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Dirty towel stored in utensil drawer with utensils at 2nd floor service line.
Correction: Corrected. Store dirty linens in clean, non-absorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use articles.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Meat slicer stored in splash contamination area in main kitchen.
Correction: Corrected. Relocate the meat slicer at least 12 inches from the hand sink OR relocate the paper towel dispenser so it is directly above the hand sink.
- Plumbing System Maintained in Good Repair
Observation: One of the sprayer wands in the main dish room is in poor repair.
Correction: Repair the sprayer wand.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash cans not provided at all hand sinks in the food service areas.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids (waste pulp extractor).
Correction: Cover all waste containers when not in continuous use. The University is in the process of contracting with a waste management company to provide covered mobile toters that will be emptied and removed from the premises by that company.
- Light Bulbs Protective Shielding
Observation: Light bulb not shiedled or shatterproof in the salad bar refrigerator in the main kitchen.
Correction: Provide a proper shield or shatterproof light bulb in the refrigerator.
- 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 (Employee restrooms on lowest level, and restrooms on first floor).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lighting insufficient at the meat slicer/chopper table in the main kitchen.
Correction: Provide additional lighting at this area so there is at least 50 foot candles.
- Pests - Controlling Pests*
Observation: Many fruit flies present in the garbage disposal room.
Correction: Use approved methods to control pests. Maintain this room in clean sanitary condition to prevent pest harborage conditions.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Several chemicals stored with straws in the 2nd floor beverage cabinet.
Correction: Corrected by relocation. Store chemicals separate from food, food contact surfaces, and equipment.
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11/01/2012 | Routine | |
All walk-in coolers and freezers are observed at proper temperatures.
All food and non-food contact surfaces and the physical structures (floor, walls, and ceilings) shall be thoroughly cleaned (and sanitized if food contact) prior to any training and food preparation.
A temporary permit is issued and will expire on/around October 5, 2012. All violations shall be repaired/corrected at this time or formal permit shall not be issued.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop holder not provided at the ice machine in the second floor hallway.
Correction: Provide approved method to store ice scoop. Suggested providing an ice scoop holder.
- Food Display
Observation: Insufficient sneezeguards provided at the first floor hot and cold bar.
Correction: Install additional sneezeguards at each end of the line (behind plate dispensers).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood used to shim counters at Pieces of Eight.
Correction: Repair/adjust legs or use approved materials that are smooth, easily cleanable, and non-absorbent to support equipment.
- Temperature Measuring Devices
Observation: Thermometers not provided or properly located:
1) open air refrigerators at both Sweets Ahoy counters
2) inside third floor display hot case
Correction: Provide thermometers inside these units at the front by the door/openings.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips not provided.
Correction: Provide quaternary ammonia test strips at each chemical dispenser on each level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Right side counter at Pieces of Eight is no longer sealed to the wall.
Correction: Seal (may need to install a T-bar and then seal that to the wall).
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Hole in sink (backsplash area) at the bake prep area 2-compartment sink (where detergent tube removed).
2) All three door gaskets are torn on the deli make table at second floor service area.
3) Handle broken on make table rail of same deli make table as above.
Correction: 1) Seal/cap the hole in the sink.
2) Repair/replace the door gaskets.
3) Repair/replace the handle.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at all hand sinks.
Correction: Provide trash cans in the immediate areas of all handsinks
- Indoor Areas - Surface Characteristics
Observation: Walls in upstairs conveyor room and adjacent office/storage room are not finished.
Correction: Finish the walls to provide a smooth, easily cleanable, and non-absorbent surface.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Eliminate the gaps at the floor-wall junctures :
1) Stewards stir fry--right side of front counter
2) third floor conveyor room
3) third floor storage room adjacent to the conveyor room
Correction: Seal the floor-wall junctures.
- Handwashing Cleanser - Availability
Observation: Hand soap not provided at all hand sinks.
Correction: Ensure all hand sinks are supplied with hand soap.
- Hand Drying Provision
Observation: Paper towels not provided at all hand sinks.
Correction: Ensure all hand sinks are supplied with paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted at the trash compactor hand sink.
Correction: Post signage notifying employees to wash hands.
- Lighting, Intensity
Observation: Lighting is insufficient at the hand sink adjacent to the pizza oven in the main kitchen.
Correction: Increase the lighting to at least 20 foot candles (measured 5 foot candles).
- Physical Facilities in Good Repair
Observation: 1) Holes in wall at the bake prep area
2) Lower section of wall tile (right side front counter at Steward's Stir Fry) not grouted
3) Gaps exist at water supply and /or waste drain lines at Steards Stir Fry
4) Gaps exist at water supply and/or waste drain lines at second floor hand sink in hallway adjacent to the ice machine
Correction: 1) Caulk/seal holes to provide a smooth, easily cleanable, and non-absorbent surface
2) Grout wall tile
3) Eliminate gaps--properly secure beauty rings to wall
4) Eliminate gaps--properly secure beauty rings to wall
- Mops - Drying Mops
Observation: Mop rack not provided at the mop sink in the dishroom.
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.
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08/13/2012 | Pre-Opening | |
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