All food temperatures taken were internal.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Clam chowder hot holding at improper temperatures 116-130*F. There was low water in steam well.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. More water was added to steam well and clam chowder was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: sausage- 46*F, crab meat- 45*F, Noodles- 43*F, Rice-48*F, Crab-49*F, sun dried tomatoes- 44*F, tomatoes sliced- 45*F in cookline make table
Correction: beer batter out at room temperature- 45-50*F
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test strips were no longer effective and did not take accurate readings.
Correction: Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: drip prevention is not effective at grill- grease comes out of front drip tray, walk-in cooler has a gap under door and does not properly seal, chest freezer gasket torn, interior floor of beer coolers rusting.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following non-potentially hazardous food contact surfaces were observed soiled: waffle maker and can opener blade.
Correction: Clean the surface 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: sides of cooking equipment/ front of grill (grease), ventilation hood, ceiling dusty in dining area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container (dumpster) is rusted and cracked at bottom front of unit, leaking juices onto the ground.
Correction: Replace or repair the waste storage container.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen fixtures are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening screen door has a hole in the door that is not covered.
Correction: Cover hole to prevent the entry of pests. Provide outer opening screen with a mesh that 16 to 1 inch, or another means to cover open holes. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Employee restroom in back has holes in wall/ceiling, floor in back storage room is not a smooth easily cleanable surface, ceiling paint peeling in back storage room, glass cracked on wall at booths, floors under booths becoming worn and no longer properly sealed, some ceiling tiles are missing in kitchen,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/01/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: During the inspection 4 separate employees were observed handling ready-to-eat (RTE) food with their bare hands: two waitresses handling lemons for customers orders with their bare hands and rearranging food on plates with bare hands, cook placing carrots back into taco with their bare hands and another cook handling spring greens with their bare hands to make a salad.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Corrected during inspection through education. Cooks will wash hands and wear gloves, waitresses will use tongs to handle foods or another suitable utensil.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered sliced lemons, limes and oranges placed on the bar counter not protected from the public.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: The following foods were hot holding at improper temperatures: clam chowder- 127-140*F and crab dip- 130-150*F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods will be reheated to 165*F and placed back into steam table.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of 4 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. Spray bottles labeled during inspection or dumped out if the contents was unknown.
|
09/21/2015 | Risk Factor | |
All food temperatures taken were internal. These noncritical items were observed, but are not considered a pattern of noncompliance and were not recorded as violations: Men's toilet soiled- clean toilet. Handles of knives have build up of debris on them- maintain knives clean. Discard or repair utensils that become burnt or damaged since the surface is no longer considered easily cleanable. Ensure all foods and single service items in boxes are stored off the floor.
Many repairs have been made since last inspection.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: The soda gun line at bar is in contact with the ice.
Correction: Protect food from miscellaneous sources of contamination. Line was moved off to the side and is no longer in contact with the ice.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half and Half (49*F), Sour Cream (47*F) and whipped butter (50*F) cold holding at improper temperatures in the single door display in dining area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not use this unit until it is repaired and cold holding foods at proper temperatures, unless foods are kept on ice and remain below 41*F. Corrected by relocating foods.
- Equipment Compartments, Drainage
Observation: The beer cooler at bar has standing water in the bottom of unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a state of disrepair and damaged: some hood filters are missing, large gap at bottom of walk-in cooler door (does not seal), outlet cover missing at back storage room entrance,
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following non-potentially hazardous food contact surfaces were observed soiled: Ice machine inner divider, beer/soda gun, coffee dispenser nozzle.
Correction: Clean these surfaces 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
Observation: Containers in kitchen and cups in service station were found stacked while wet after cleaning and chemical sanitization. Ice buckets are stored on the floor with water in them, not in a position that allows the water to drain.
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
Observation: Straws are stored in open containers with no wrappers on bar counter and beside the restroom hallway at end of service station shelf closest to hallway.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Ensure straws are protected from contamination form the public and not touched with employees bare hands when dispensed.
- Plumbing System Maintained in Good Repair
Observation: The dishmachine is leaking around the drain area on the front side of machine.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the unisex employee restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.The side kitchen door is not self closing and the back door has a gap under door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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 at bar.
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
Observation: The following physical structures are not maintained in good repair: wall damage at bottom of partition at end of wall in kitchen, glass walls cracked at dining booths, some walls and ceilings are damaged/ holes not sealed in back restroom and back storage room.
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: The following physical structures are noted in need of cleaning: top step ledge to back dining room and ramp leading into back storage room has a black layer of grime and debris build up, floors under cookline grease and food debris build up.
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Mops are being left in mop buckets outside.
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.
|
05/07/2015 | Routine | |
This inspection is a follow-up inspection of an NOAV (Notice of Alleged Violation) to check for compliance of violations from the last inspection on January 21, 2015.
A huge improvement has been seen at facility dealing with cleaning and maintenance issues: New steps have been placed down in dining area, floors have been painted in the kitchen, bar, under dining tables and back storage areas, new floor grout in between tiles in kitchen, new tiles at ramp to back door in kitchen, all shelving has been cleaned, walls repaired at kitchen sink, shelves organized and containers cleaned.
There were no critical violations observed and all foods cold and hot colding were at proper temperatures.
- Equipment Compartments, Drainage (repeated violation)
Observation: The keg coolers waste collection compartment is not properly sloped to eliminate pooling water, or it is clogged. There is pooling water in the bottom of both keg cooler units.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: More than one handsink, three compartment sink and mop sink 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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: gaskets torn on a few refrigeration units, rusted shelves in service display refrigerator, vent covers missing to keg coolers air intake, keg cooler door frame damaged, 2 light shields cracked, paint peeling on service station windown and some wooden shelves, vent loose in men's restroom, storage racks in back rooms have rust and some metal shelving in kitchen.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. The straws are stored on the edge of service station counter in an open box and unwrapped. This location is out in the open hallway on a counter that the public walks past to go to the restrooms.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Note: The straws are dispensed from an open box and are not wrapped, employees should wash their hands and put on gloves before handling the straws, or place into a clean straw dispenser, or handled with clean utensils/napkins to dispense. Store straws away from the public and covered.
- Mops - Drying Mops (repeated violation)
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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03/20/2015 | Follow-up | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after removing a pair of gloves used to handle raw meat and then putting on a new pair of gloves for further food preparation.
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. Always wash hands in between glove changes.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: knife stored on dry cloths in between uses, knife stored on prep surface with grill lighter and pen in between uses (in contact with), knife stored under glove box in between uses, and scoops stored with hand contact surface down in food.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use, unless they are for a single use and do not set out on the counter and get reused without being in sanitizer.
- Critical: Cooling* (corrected on site)
Observation: Clam Chowder (46-51*F) cooled yesterday 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. Clam chowder was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: She crab soup (122*F) and cheese sauce (124*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Corrected by reheating to 165*F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sausage (48*F) and crab (49-50*F) in individual portioned containers cold holding at improper temperatures in the make table. Butter (50*F), half and half (48*F)and sour cream (45*F) improperly cold holding in the display refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ensure that individually portioned cups do not get left out too long during counting in the morning. Discontinue using display refrigerator until it is capable of cold holding foods at 41*F.
- Critical: Time as a Public Health Control*
Observation: Egg wash 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: Tiles are loosely sat in bottom of keg cooler and have gaps in between them that allow moisture to build underneath them and trap food. In another keg cooler a piece of painted plywood sets on the bottom of unit and moisture is collecting under plywood and wood is becoming water damaged. Aluminum foil and cardboard is used to line shelves and is torn.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Aluminum foil is not durable and cardboard is not cleanable.
- Equipment Compartments, Drainage
Observation: The keg coolers waste collection compartment is not properly sloped to eliminate pooling water, or it is clogged. There is pooling water in the bottom of both keg cooler units.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: More than one handsink, three compartment sink and mop sink 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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: gaskets torn on a few refrigeration units, rusted shelves in service display refrigerator, vent covers missing to keg coolers air intake, keg cooler door frame damaged, 2 light shields cracked, paint peeling on service station windown and some wooden shelves, vent loose in men's restroom, storage racks in back rooms have rust and some metal shelving in kitchen.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Lower shelves of prep tables and carts, outsides of some food container, outside of some storage cabinets (at bar) interior floor of keg coolers, dish rack residue build up, gaskets to refrigerator doors, beer gun holder, and back storage shelving.
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
Observation: The following utenisils or cookware were found improperly stored: pots stored with soiled cookbooks in a soiled container, sheet pans stored on the floor in back room, sheet pans stored on a soiled lower shelf of cart in kitchen.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. The straws are stored on the edge of service station counter in an open box and unwrapped. This location is out in the open hallway on a counter that the public walks past to go to the restrooms.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Note: The straws are dispensed from an open box and are not wrapped, employees should wash their hands and put on gloves before handling the straws, or place into a clean straw dispenser, or handled with clean utensils/napkins to dispense. Store straws away from the public and covered.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: steps and ramps thought facility have worn wood that is no longer properly sealed, wood is worn below dining booths (has crevices), some coving tiles missing/busted in kitchen, floor tile grout erooding by three compartment sink, some ceiling tiles throughout facility are damaged or missing, wall damaged in back room where walk-in cooler used to be, cement worn and pitted in back room and at bar, wall torn beside kitchen handsink, some glass panes are cracked on wall at dining booths, gaps (around pipes) and small holes are in walls in kitchen, some floor coving missing in facility and cove molding not sealed by dishmachine.
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 physical structures are noted in need of cleaning: soil build- up on ramps, steps and below dining booths, floor is soiled around dishmachine, floor soiled under equipment in the back storage room, floors in back hallway to restroom in back room, floors soiled at bar under equipment, ceilings have dust in several areas throughout facility including the kitchen, dust on vents in men's restroom, wall soiled where walk-in cooler used to be, walls soiled in some areas of kitchen.
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.
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of more than one chemical spray bottle 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of grill cleaner stored on shelf with pans.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
01/21/2015 | Routine | |
All food temperatures taken were internal. The facilities current Certified Food Managers Certificate expires September 1, 2014
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: spanish rice (44-45°F), rice balls (47°F), hush puppy mix (46°) in the make table next to cookline
Correction: and cheese (47°F), caramelized onions (51°F), crab meat (57°F), rice (52°F), cheese (53°F), black beans (49°F) in the make table across from cookline (grill make table/MT 1).
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottle 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.
|
08/18/2014 | Risk Factor | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice balls (46°F) and Hush Puppy Mix (45°F) cold holding at improper temperatures in make table #1. Chicken (53°F), Salsa (46°F), and Cheese (44°F) in make table #2 rail and Crab Cakes (49°F) and Prime Rib (43°F) inside make table #2 cold holding at improper temperatures.
Correction: Take temperatures of all TCS foods in make tables. If they have been in make table for longer than 2 hrs and are above 45°F, please discard. If the TCS foods have been in unit less than 2 hrs, rapidly chill to 41°F or lower. All foods must be relocated to a unit capable of cold holding at 41°F, or lower until unit is properly cold holding.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonfood contact surfaces are not/ or no longer corrosion resistant, nonabsorbent, and/or smooth:
>> Bare wooden block used to support fryer
>> Wait station wooden shelf chipped
>> Wooden storage shelves in back of the house storage area
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on can rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) shelves at clean dish rack above 3 compartment sink
5) door gaskets torn on grill make table, walk-in, 4 door freezer (bottom left door)
6) paint peeling on service window counter--server side
7) paint peeling/scored on shelf left of service station drink dispenser
8) walk-in door, wall and ceiling rusting and corroded
9) holes in walk-in door from where handles used to be
10) a few light switch plates and outlet plates damaged
Correction: Repair or replace
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored along the make tables. 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface noted in need to cleaning:
>>condiment shelving
>>shelving with large bowls/containers
>>sides of stove and fryer
>>clean dish rack above 3 compartment sink
>>inside non-operating refrigeration unit used for storage in back of house
>>shelving of walk-in
>>equipment wheels on cookline
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics
Observation: The repaired wall in the mens restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent due to it not being painted after repair.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: The wooden stairway leading into back of kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent due to the wood no longer being properly sealed and heavy debri residue build-up (requires scraping).
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: The bare wood beam in kitchen ceiling does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent due to it not being sealed.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen along make tables.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) gaps exist around the water supply lines of the kitchen hand sink
2) holes in walls at three compartment sink and dish machine
3) wall below and around dish machine (see above cove molding), cove molding not secured to wall
4) wall outlet cover missing below the steam well table at the cookline and at prep table at production area
5) wall at heat well table (left of bar service window)
6) floor at bar entry
7) ceiling tile popping out adjacent to back door
8) floor tile grout eroding in several areas
9) walk-in cooler floor at door/threshold not secured, section of wall corrded/rusted
10) floor tile(s) chipped at the service station
11) wall cracked below kitchen handsink
12) wall trim by dishmachine
13) gaps exist around dish machine waste drain line and soda syrup lines in kitchen
15) ceiling tile popping out adjacent to back door and one tile is damaged
16) a gap exists where the ceiling tile meets the wall on the left side fo kitchen
17) ***floor tiles are damaged below fryer, floor is not level, creating a hazard due to the need to prop up fryer with blocks of wood, the fryer is leaning, this is a critical issue and needs to be repaired***
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 physical structures are not clean:
1) floor below cookline and sandwich/wrap make table
2) wall at steam well and below it
3) wall right of the pass through window (kitchen side)
4) floor and wall at dish machine
5) floor below ice machine and freezer in storage in back room
6) floor at back of the house storage area
7) ceiling tiles stained
8) grease droplets accumulating on ven thood system
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer in wiping cloth bucket being applied to food contact surfaces observed at concentrations in excess of 200 ppm.
Correction: Test sanitizer concentration levels in wiping cloth buckets used for food contact surfaces to ensure they are at a proper concentration.
|
11/12/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands prior to putting on gloves to prepare food.
Correction: Corrected. Advised that hands shall be washed prior to putting on gloves when beginning food handling or switching from raw animal foods to ready to eat foods or other sources of cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints--server preparing salads and food employee with a beard cooking and preparing food.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter (49*), dairy creamer (47*), and sour cream (47-48*) in the condiment display refrigerator are cold holding at improper temperatures.
Correction: Corrected by relocating to refrigeration at or below 40*. Cold hold potentially hazardous foods at or below 41*.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the grill make table.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three compartment sink not sealed to the wall.
Correction: Seal the three compartment sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on can rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on grill make table, kitchen display refrigerator, 4 door freezer
5) paint peeling on service window counter--server side
6) paint peeling/scored on shelf left of service station drink dispenser
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The meat slicer blade is not clean.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of ice machine has little build up.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The stove wheels are not clean.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers and plastic cups 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
Observation: Styrofoam clam shells not stored protected at the wrap table.
Correction: Store the clam shells protected from contamination by inverting or storing in original packaging.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lid open.
Correction: Maintain dumpster lids closed.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed on the ground surrounding the dumpster.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior walking surfaces outside back entry are not draining properly since concrete is damaged.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) gaps exist around the water supply lines of the kitchen hand sink
2) holes in walls at three compartment sink and dish machine
3) wall below and around dish machine (see above cove molding), cove molding not secured to wall
4) wall outlet cover missing below the steam well table at the cookline and at prep table at production area
5) wall at heat well table (left of bar service window)
6) floor at bar entry
7) ceiling tile popping out adjacent to back door and one tile is damaged
8) floor tile grout eroding in several areas
9) walk-in cooler floor at door/threshold not secured, section of wall corrded/rusted
10) floor tile(s) chipped at the service station
11) wall cracked below kitchen handsink
12) wall trim left of dish machine
13) gaps exist around dish machine waste drain line and soda syrup lines in kitchen
15) ceiling tile popping out adjacent to back door and one tile is damaged
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline and sandwich/wrap make table
2) wall at steam well and below it
3) wall right of the pass through window (kitchen side0
4) floor and wall at dish machine
5) floor below ice machine and freezer in storage in back room
6) floor at bar
7) ceiling tiles stained
8) grease droplets accumulating on ven thood system
Correction: Clean.
|
02/19/2013 | Routine | |
all food temperatures are internal.
In the event of a change in ownership or remodel, additional hand sinks shall be installed where needed (near ice machines/ice bins) and the physical structures shall be repaired to current state food regulations.
- Person in Charge (corrected on site)
Observation: Certified food manager certificate not posted in public view.
Correction: Corrected. Post certified food manager certificate in public view.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after drinking (and touching straw).
Correction: Corrected. Advised to ensure hands washed after handling straw when drinking. 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: One of the bulk dry bins in the kitchen is not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Souffle cup used to dispense pico/salsa is stored in the food contents.
Correction: Corrected by removal. Provide a HANDLED utensil or cup to dispense food and store the handle out of the food contents.
- Food Storage - Clean and Dry Location
Observation: Breading pans on cart stored directly below grease accumulation on the vent food hood system.
Correction: Relocate the breading pans or clean to remove the grease accumulation.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The crab dip was not reheated to 165F before hot holding in the steam well (95-117*).
Correction: Corrected. Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Cooling Methods
Observation: The methods used for cooling were cheese dip prepared yesterday not adequate--observed 42-45*. Cheese dip was in bulk cambro.
Correction: Per manager, cheese dip is supposed to be divided into two containers. 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on grill make table, sandwich make table, kitchen display refrigerator, 4 door freezer
5) paint peeling on service window counter--server side
6) paint peeling/scored on shelf left of service station drink dispenser
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) interior panel of ice machine
2) meat slicer
Correction: Clean and sanitize these surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Corrected. Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) sides of fryer, interior of fryer cabinetry
2) surface below flat top grill
3) stove drip tray
4) vent hood filters above char grill
5) oscillating fan on wall
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups 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: Cutting board for the sandwich make table is stored on the floor.
Correction: Corrected. After cleaning and sanitizing, store the cutting board elevated up off the floor at least 6 inches for storage.
- Refuse - Covering Receptacles
Observation: Lid to dumpster is open.
Correction: Maintain the dumpster doors and lids closed when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: Exterior walking surfaces outside back entry are not draining properly since concrete is damaged.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-wall juncture not sealed in employee restroom.
Correction: Seal the floor-wall junctures.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (bar, mens restroom) 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.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall in men's restroom below handsink
2) ceiling above chest freezer and employee restroom vestibule in the storeroom
3) wall below and around dish machine (see above cove molding), cove molding not secured to wall
4) wall outlet cover missing below the steam well table at the cookline and at prep table at production area
5) wall at heat well table (left of bar service window)
6) floor at bar entry
7) wall around air unit in storeroom
8) floor tile grout eroding in several areas
9) walk-in cooler floor at door/threshold not secured, section of wall corrded/rusted
10) floor tile(s) chipped at the service station
11) wall cracked below kitchen handsink
12) wall trim left of dish machine
13) gaps exist around dish machine waste drain line and soda syrup lines in kitchen
15) ceiling tile popping out adjacent to back door and one tile is damaged
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline
2) wall at steam well and below it
3) wall at and below the prep table
4) floor and wall at dish machine
5) floor below ice machine and old refrigerator used for storage in back room
6) floor at bar
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Faucet at employee restroom hand sink is not clean.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Fruit flies observed at the bar and in the men's restroom.
Correction: Use approved methods to control pests. Remove any litter, food debris, moisture/water that may have pooled on the floor.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Multiple spray bottles not labeled.
Correction: Corrected. Ensure all chemical spray bottles are labeled as to contents.
|
10/18/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handling clean dishes before washing their hands after handling clean dishes.
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) (repeated violation)
Observation: White Rice (48) in the 4 door reach in refrigerator, Cooked Chicken (50), Sliced Tomatoes (49) on the sandwich make table bar near the grill.
Correction: Cold hold potentially hazardous food at 41F or below. Utilize other cold holding units such as the walk in refrigerator or chest freezers to keep products within temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The condiment up right display refrigerator thermometer is missing.
Correction: Replace.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> The mens room handsink is not sealed to the wall.
>> The 3 compartment sink is not sealed to the wall.
Correction: Seal sinks to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The walk in cooler shelves are rusted.
>> The condiment up right cooler shelves are rusted.
>> The housing is missing on the compressor of the up right freezer in the store room.
>> The interior handle of the walk in freezer door is missing.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards throughout the facility are stained and heavily scored.
Correction: Resurface or replace.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
Observation: Observed employee using the middle compartment in the 3 compartment sink to wash utensils and equipment with a soap and sanitizer solution and then rinse dishes with the spray nozzle before placing dishes into storage.
Correction: When using a 3 compartment sink, dishes must be washed, rinsed, and sanitized using the different compartments for each step.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The meat slicer has old food particles on its surfaces.
Correction: Wash, rinse, and sanitize all parts of the meat slicer after each use.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple utensils and equipment stacked wet on washed and sanitized dish rack.
Correction: Ensure all utensils and equipment are washed, rinsed, sanitized and allowed to air dry before placing them into storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The ceiling above the soda boxes are missing.
>> The ceiling tiles above the grill are missing.
>> Floor tiling in kitchen is eroding.
>> The threshold of the walk in cooler is damaged.
>> The floor tiles near the dish machine are damaged.
>> The wall under the handsink in the kitchen is cracked.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall and floor under the dish machine is dirty.
Correction: Clean.
|
06/22/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
Handsinks are lacking at the service station and storeroom and shall be installed in the event of a change in ownership or remodel.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chowder hot holding at improper temperatures (min. temp 117*).
Correction: Hot hold the chowder so that all parts are hot holding at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Black bean relish (45*), crab cake (48*), hush puppy mix (47*) in the make table refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods at or below 41*.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the grill make table.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on make table, kitchen display refrigerator, 4 door freezer
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces of the meat slicer is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) stove drip tray
2) can opener
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups at the service station 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.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces outside back entry are not draining properly since concrete is damaged.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out in 4-door freezer.
Correction: Replace the light bulbs
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall in men's restroom below handsink
2) ceiling above chest freezer and employee restroom vestibule in the storeroom
3) wall below and around dish machine (see above cove molding), cove molding not secured to wall
4) wall outlet cover missing below the steam well table at the cookline and at prep table at production area
5) wall at heat well table (left of bar service window)
6) floor at bar entry
7) wall around air unit in storeroom
8) floor tile grout eroding in several areas
9) walk-in cooler floor at door/threshold not secured
10) floor tile(s) chipped at the service station
11) wall cracked below kitchen handsink
12) wall trim left of dish machine
13) gaps exist around dish machine waste drain line and soda syrup lines in kitchen
15) ceiling tile popping out adjacent to back door and one tile is damaged
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below storeroom 4-door freezer
2) minimal below grill/stove, moderate below fryer
Correction: Clean.
|
01/24/2012 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
Handsinks are lacking at the service station and storeroom and shall be installed in the event of a change in ownership or remodel.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Wait staff employee dragged cup through ice (for personal beverage).
Correction: Advised even for personal beverages, use handled scoop to prevent possible bare hand contact with ice.
- Food Storage - Clean and Dry Location
Observation: Cased beer stored adjacent to minor leak at ceiling in storeroom (cardboard has been moisture compromised).
Correction: Relocate beer to prevent contamination. Repair leak.
- Temperature Measuring Devices
Observation: Thermometer installed on interior back wall of salad/wrap make table.
Correction: Relocate the thermometer to the front (warmest part) of the unit (e.g. by the door).
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three compartment sink is no longer sealed to the wall.
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on make table, kitchen display refrigerator, 4 door freezer
5) interior panel to chest freezer lid
6) paint beginning to chip/peel at service window shelf
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: The cutting board along the grill make table is 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.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) vent hood filters, especially over char grill
2) flat top grill and stove drip trays
3) splash on underside of cabinet above soda dispenser
4) bottom interior of service station display refrigerator
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups were found stacked while wet after cleaning and chemical sanitization at the service station.
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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lids open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: A gap exists at the bottom of the back door.
Correction: Eliminate the gap to prevent pest entry.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces outside back entry are not draining properly since concrete is damaged.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out in 4-door freezer.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall in men's restroom below handsink
2) ceiling above chest freezer and employee restroom vestibule in the storeroom
3) wall below and around dish machine (see above cove molding), cove molding not secured to wall
4) wall outlet cover missing below the steam well table at the cookline and at prep table at production area
5) wall at heat well table (left of bar service window)
6) floor at bar entry
7) wall around air unit in storeroom
8) floor tile and floor tile grout below fryer
9) walk-in cooler floor at door/threshold not secured
10) floor tile grout eroding at the service station
11) floor tile(s) chipped at the service station
12) wall cracked below kitchen handsink
13) wall trim left of grill make table missing
14) gaps exist around dish machine waste drain line and soda syrup lines in kitchen
15) ceiling tile popping out adjacent to back door and one tile is damaged
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline/fryers--moderate to heavy grease and food debris accumulation
2) wall behind/below prep table
3) floor below grill make table--minimal food debris and litter
4) floor below ice machine and ice machine in storeroom
5) floor below equipment at bar
6) wall below steam well tables
7)ceiling tiles dusty above three compartment sink
8) floor below beverage dispenser
Correction: Maintain the physical structures clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Approved insecticide stored with general chemicals at bar.
Correction: Corrected. Advised approved insecticides shall be:
1) applied by the certified pest control operator, and
2) shall be stored physically separate from general chemicals/cleaners
|
09/27/2011 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use knives improperly stored between use (wedged between the make table and prep table)
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloth improperly stored on the make table cutting board.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Cheese dip prepared yesterday and stored in walk-in cooler observed at 45-47*.
Correction: Advised to discard product since product failed to cool within proper time and temperature standards (135 to 70* within 2 hours and 70 o 41* within 4 hours). Urged operator to ensure staff are monitoring the temperatures of the product during cooling stage even after placing in the walk-in cooler/refrigerator for storage.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese dip in steam well hot holding at 130*.
Correction: Corrected. Product reheated to 169*. Hot hold potentially hazardous foods (phfs) at or above 135*. Suggested filling pan with less product or to use time as a control in which the time the food is placed in the steam well (after being reheated to 165*) and ensuring product is used or discarded within 4 hours from that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) diced tomatoes on ice on make table >=53*
2) sliced tomatoes on ice on make table 51*
3) beer batter 74*
4) sliced cheese on make table 48-60*
5) oysters 45*, scallops 47*, and chicken salad 46* in the display refrigerator
Correction: The make table refrigerator is not currently operational. The rail was set up with ice and food in containers were stored on and in ice. Diced tomatoes were not in contact with ice and cheese was piled high in container. Beer batter was at room temperature. Tomatoes were discarded. Discussed that when storing product on ice, the ice must completely surround the container to the level fo the food. Bags of ice were placed on products in the display refrigerator that were close to the door. Cold hold phfs at or below 41*. For additional comment see seciton 1450.
- Single-Service and Single-Use, Characteristics*
Observation: Black trash bag used to store food (bread?) in chest freezer.
Correction: Use approved food grade bags or containers for food storage.
- Cooling, Heating, and Holding Capacities
Observation: The display refrigerator is overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment--ambient air measured at 45.6*.
Correction: The make table refrigerator is not operational and all food that was being stored in it have been relocated to the display refrigerator. The doors to the refrigerator are being contstantly opened and closed and product is constantly taken out of the unit and replaced to complete food orders. The display refrigerator is currently the only refrigerator in the kitchen. Provide additional refrigeration necessary to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three compartment sink is no longer sealed to the wall.
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on make table, kitchen display refrigerator, 4 door freezer
5) wood around bar hand sink is worn--area no longer sealed
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer blade
2) interior panel of ice machine (minimal)
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) ledge of table below steam table/bar service window
2) right side of grill
3) interior of fryer cabinetry
4) flat top grill drip tray
5) right side of make table
6) underside of prep table ledge next to the make table
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups were found stacked while wet after cleaning and chemical sanitization at the service station.
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.
- Refuse - Covering Receptacles
Observation: Dumpster lid open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Floors, Walls, and Ceilings, Utility Lines
Correction:
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces outside back entry are not draining properly since concrete is damaged.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Hand Drying Provision
Observation: Paper towels not provided at the bar hand sink.
Correction: Ensure all hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) vent hood system
2) 4-door freezer
Correction: Replace the light bulbs.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction:
In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall in men's restroom below handsink
2) ceiling above chest freezer and employee restroom vestibule in the storeroom
3) wall below and around dish machine (see above cove molding), cove molding not secured to wall
4) wall outlet cover missing below the steam well table at the cookline and at prep table at production area
5) wall at heat well table (left of bar service window)
6) floor at bar entry
7) wall around air unit in storeroom
8) wall behind storage rack right of steamer
9) walk-in cooler floor at door/threshold not secured
10) floor tile grout eroding at the service station
11) floor tile(s) chipped at the service station
12) wall cracked below kitchen handsink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline/fryers
2) wall behind/below prep table
3) window trim dusty above expo service window
4) floor below ice machine and chest freezer
5) floor below equipment at bar
6) wall right of fan at dish machine dusty
Correction: Maintain the physical structures clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: At least 2 chemical spray bottles not labled.
Correction: Label contents.
|
05/25/2011 | Routine | |
All food temperatures observed are internal. Wall around cookline steam well has been painted.
Handsinks are lacking at the service station and storeroom and shall be installed in the event of a change in ownership or remodel.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands before handling clean and sanitized dishes after handling and loading soiled dishes.
Correction: Corrected. Advised employee that hands shall be properly washed after handling soiled dishes and before handling clean dishes.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use knives improperly stored between use (wedged between the make table and prep table)
Correction: Corrected. 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: The wiping cloth solution is heavily soiled.
Correction: Replace wiping cloths and/or sanitizer solution once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following potentially hazardous foods (phfs) are hot holding at improper temperatures:
1) marinara 115*
2) queso/cheese dip 108*
3) chowder 127*
Correction: Corrected--all items reheated to at least 165*. Per employee the steam well at the cookline was recently turned on. Advised to ensure steam well is adequately heated AND that products are properly reheated to at least 165* prior to placing in the steam well.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on make table, kitchen display refrigerator, 4 door freezer
5) paint chipping/worn on counter supporting tea dispensers at service station
6) several lexan lids are cracked and/or melted
Correction: Maintain equipment in good repair and adjustment to facilitate cleaning and operation.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The dish machine was not injecting chlorine during the final rinse.
Correction: Corrected. The sanitizer line was primed to remove air bubbles and was injecting 50 ppm.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The meat slicer blade is not clean.
Correction: Clean and sanitize the meat slicer blade.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) flat top grill drip tray
2) small fryer cabinetry
3) sides of fryers and stovel
4) can opener blade
5) make table door gaskets
Correction: Clean the surfaces 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: 1) Coffee mugs stored unprotected at the service station
2) Sleeves of cups stored on floor below ice machine
3) Stir stick tray stored on the floor at the bar
Correction: Store the mugs protected by inverting and store the single service elevated up of the floor at least 6 inches.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed drain line obstructs or prevents cleaning of the floor below the three-compartment sink.
Correction: Relocate utility service line to allow access to the floor for cleaning. Suggest elevating the pipe above the floor using pvc "bridge"/foot (from local hardware stores).
- Outer Openings - Protected
Observation: A gap exists at the bottom of the back door.
Correction: Eliminate the gap to prevent pest entry.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces outside back entry are not draining properly since concrete is damaged
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) vent hood system
2) 4-door freezer
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall in men's restroom below handsink
2) ceiling above chest freezer and employee restroom vestibule in the storeroom
3) wall below and around dish machine (see above cove molding), cove molding not secured to wall
4) wall outlet cover missing below the steam well table at the cookline
5) ceiling tiles missing at the area of the back door and above make table in kitchen
6) floor at bar entry
7) wall around air unit in storeroom
8) floor tile(s) missing at ramp to back door of kitchen
9) floor tile missing/damaged below fryer
10) floor tile grout eroding at the service station
11) floor tile(s) chipped at the service station
12) wall cracked below kitchen handsink
13) floor tile missing/damaged below fryer
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline and make table
2) wall behind/below prep table
3) floor below ice machine, freezer, and racks in the storeroom
4) floor below inoperable drawer unit (supporting kitchen equipment)
5) floor below equipment at bar
6) ceiling tiles stained in kitchen
7) walls inside the walk-in cooler
8) walls behind/below the handsink, mop sink, and three compartment sink
Correction: Maintain the physical structures clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Approved insecticides are improperly stored with general cleaners at the service station.
Correction: Corrected. Store approved insecticides physically separate from general cleaners.
|
02/07/2011 | Routine | |
All food temperatures observed are internal. Wall around cookline steam well has been painted. Observed milk wash labeled with proper discard time. 2011 permit issued
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Server cutting lemons with bare hands in the dining room.
Correction: Corrected. There shall be no bare hand contact with ready to eat food, use appropriate utensils such as tongs or wash hands and put on single use gloves to handle lemon.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken breasts were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Corrected. Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three compartment sink not sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on make table, kitchen display refrigerator, 4 door freezer
5) paint chipping/worn on counter supporting tea dispensers at service station
Correction: Maintain equipment in good repair and adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored, including along the make table. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The interior of the utensil drawer and a few of the utensils are not clean (drawer below prep table).
Correction: Clean and sanitize the drawer and the utensils in it.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) stove and grill drip pans
2) small fryer cabinetry
3) oven door handle below flat top grill
4) can opener blade
5) make table door gaskets
6) salad dressing well--kitchen side service window
7) interior surfaces of kitchen low boy refrigerator (not in use)
Correction: Clean the surfaces 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
Observation: 1) Small styrofoam clam shells not stored protected in kitchen
2) Sleeves of cups stored on floor below ice machine
3) Stir stick tray stored on the floor at the bar
Correction: Store single service protected by inverting and elevated up of the floor at least 6 inches.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed drain line obstructs or prevents cleaning of the floor below the three-compartment sink.
Correction: Relocate utility service line to allow access to the floor for cleaning. Suggest elevating the pipe above the floor using pvc "bridge"/foot (from local hardware stores).
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below the kitchen prep table
2) soda syrup rack
Correction: Seal the floor-wall junctures
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior walking surfaces outside back entry are not draining properly since concrete is damaged
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) vent hood system
2) 4-door freezer
Correction: Replace.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations
- Dressing Areas and Lockers - Designation
Observation: Personal belongings are stored on the utensil caddy at the service station.
Correction: Relocate the belongings to a designated area separate from food, utensils, equipment, linens, and single-service.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall in men's restroom below handsink
2) ceiling above chest freezer and employee restroom vestibule in the storeroom
3) wall below and around dish machine (see above cove molding)
4) wall outlet cover missing below the steam well table at the cookline
5) ceiling tiles missing at the area of the back door and above make table in kitchen
6) floor at bar entry
7) wall around air unit in storeroom
8) floor tile(s) missing at ramp to back door of kitchen
9) floor tile missing/damaged below fryer
10) floor tile grout eroding at the service station
11) floor tile(s) chipped at the service station
12) wall cracked below kitchen handsink
13) floor tile missing/damaged below fryer
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline
2) wall behind/below prep table
3) floor below ice machine, freezer, and racks in the storeroom
4) floor and wall at back door vestibule
5) floor below equipment at bar
6) ceiling tiles stained in kitchen
7) walls inside the walk-in cooler
Correction: Maintain the physical structures clean.
- Maintenance Tools - Storing Maintenance Tools
Observation: Can of paint and roller and paint tray stored on top of the kitchen display refrigerator.
Correction: Relocate the paint and equipment off of the refrigerator and to a location that is designated for the storage of cleaning and maintenance equipment.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer solution in cambro was too strong (strip bleached out) .
Correction: Corrected. Maintain chlorine sanitizer 50-100 ppm.
|
10/22/2010 | Routine | |
All temperatures observed are internal. Report to be delivered and reviewed next business day upon follow-up of refrigeration.
Handsinks are lacking at the service station and storeroom and shall be installed in the event of a change in ownership or remodel.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Kitchen staff failed to wash hands prior to putting on single use gloves for foodservice.
Correction: Hands shall be properly washed before putting on gloves to handle food and at task/glove changes.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hands used to place croutons on salad and lemons on glasses for water.
Correction: Advised employee to use proper utensils OR to wash hands and wear gloves to dispense ready to eat food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) seasoned beef in display refrigerator (dr) 64.7*
2) chicken breast in dr 50*
3) chicken strips in dr 45*
4) potato salad in make table (mt) 53*
5) chicken breasts in mt 46*
6) portion control half and half in condiment ref (cr)58*
7) carton of half and half in cr 58*
8) milk wash at cookline 80*
9) sliced tomatoes and coleslaw on mt top insert 46*
Correction: Milk wash, portion control and carton of half and half discarded. Seasoned beef placed in freezer and used during evaluation. Cold hold phfs at or below 41*.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the make table refrigerator.
Correction: Provide a thermometer inside the unit at the FRONT closest to the door.
- Cooling, Heating, and Holding Capacities
Observation: The make table, kitchen display, and condiment display refrigerators are cold holding above 41* (53, 50, 52*)
Correction: Refrigeration service contacted during evaluation and arrived before EHS departure. Kitchen display was reading below 41* before EHS departure). Discontinue using refrigeration equipment if they can not hold the food at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three compartment sink not sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) shelves corroded in the walk-in cooler
2) shelves corroded on rack adjacent to the walk-in cooler
3) shelves corroded in the condiment display refrigerator (plastic coating eroded)
4) door gaskets torn on make table, kitchen display refrigerator, 4 door freezer
5) paint chipping/worn on counter supporting tea dispensers at service station
Correction: Maintain equipment in good repair and adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer blade
2) interior wall and panel of ice machine (minimal)
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) stove and grill drip pans--CORRECTED
2) fryer cabinetry
3) top oven doors (where they meet the frames)
4) can opener blade
5) bottom interior keg coolers (especially cooler on right) at bar
Correction: Clean the surfaces 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: Case of portion cups and sleeve of cups were found stored on the floor and below the ice machine in the storeroom.
Correction: Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The bar handsink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed drain line obstructs or prevents cleaning of the floor below the three-compartment sink.
Correction: Relocate utility service line to allow access to the floor for cleaning. Suggest elevating the pipe above the floor using pvc "bridge"/foot (from local hardware stores).
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed:
1) below the kitchen prep table
2) soda syrup rack
Correction: Seal the floor-wall junctures.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) vent hood system
2) 4-door freezer
Correction: Replace.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in kitchen.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall in men's restroom below handsink
2) ceiling above chest freezer and employee restroom vestibule in the storeroom
3) wall below and around dish machine (see above cove molding)
4) wall outlet cover not in place/secured to wall at prep table
5) paint peeling on shelf below dining-side service window in the ktichen
6) ceiling tiles missing at the area of the back door
7) floor at bar entry
8) wall around air unit in storeroom
9) floor tile(s) missing at ramp to back door of kitchen
10) floor tile grout eroding at the service station
11) floor tile(s) chipped at the service station
12) wall cracked below kitchen handsink
13) floor tile missing/damaged below fryer
14) wall at cookline food warmer table
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline (grease)
2) wall behind/below prep table
3) floor below ice machine, freezer, and racks in the storeroom
4) floor and wall at back door vestibule
5) floor below equipment at bar
6) wall left of stove
7) wall and base tiles at three compartment sink
8) floor in walk-in cooler
9) ceiling tiles stained in kitchen
Correction: Maintain the physical structures clean.
- Pests - Controlling Pests*
Observation: Fruit/phorrid flies present in moderate numbers at the bar.
Correction: Use approved methods to eliminate pests.
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07/21/2010 | Routine | |
Restaurant representatives - add corrected or new information about Marker 20, 21 E Queens Way, Hampton, VA 23669 »