- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use in the kitchen at the grill preparation areas.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures in the reach-in unit near the grill: Hamburger 50°F, Chicken 52°F, Waffle Mix with Egg 52°F, Sausage 50°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the racks of shelves at the grill has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
04/01/2016 | Routine | |
Note: Observed a box of food stored directly on the floor in the walk-in freezer which needs to be stored on approved shelving at least six inches off the floor.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the front service counter.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the front service counter.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Observed a hole in the wall at the waitress station which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottles with sanitizer 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.
|
12/03/2015 | Routine | |
Note: Observed one light out at the grill. Make sure the drain plug stays in place in the dumpster. The newly installed two door slide glass cooler is working great.
- Cooling Methods
Observation: The methods used for cooling hash brown casserole and broccoli soup were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the inside of the ice machine 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 microwave handles and the fan cover in the walk-in cooler has accumulations of grime, debris, and dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
08/05/2015 | Routine | |
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse or dumpster container outside used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse or dumpster container outside.
|
05/11/2015 | Follow-up | |
Note: Label bottle of cleaner at the dish machine with the common name of its contents. Keep up the good work on properly date marking foods for disposition.
- Thawing
Observation: Improper methods used to thaw hamburger.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Turkey 49°F, Ham 48°F, Hard Boiled Eggs no shell 48°F, Cut Melon 48°F, Hamburger 55°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the inside of the ice machine 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the dish machine.
Correction: Provide Chlorine at proper concentration of at least 50 ppm to adequately sanitize tableware and equipment. Need to initiate manual wash, rinse, and sanitize until the dish machine is fixed.
- Refuse - Using Drain Plugs
Observation: The refuse or dumpster container outside used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse or dumpster container outside.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment was propped open and is not protected against entry of insects and rodents and the screen on the door is torn.
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.
|
04/29/2015 | Routine | |
Thank you for your corrective actions.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich unit in the kitchen and others handing up 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.
|
02/02/2015 | Follow-up | |
Note: Observed one box of potatoes on the floor in the walk-in freezer. Keep up the good work on properly date marking and labeling foods!
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after removing a soiled pair of gloves and before donning gloves for working with foods or engaging in any activity which may have contaminated his/her hands.
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 or before putting on a new pair of gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Hard Boiled Eggs no Shells 51°F in the two door reach in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich unit in the kitchen and others handing up 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the microwave handle and reach-in cooler across from the grill and the top shelf of the dish drying rack has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
01/22/2015 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the dish machine, the racks of shelves at the cook line and the racks of shelves beside the dish machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents since there is a tear in the screen and a gap at the bottom of the 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.
|
10/27/2014 | Follow-up | |
Note: Missing a thermometer in the up-right freezer in the waitress station area. Also, the cutting board at the sandwich unit at the cook line is starting to show scratches and needs to be resurfaced in the near future.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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*
Observation: Observed the following foods cold holding at improper temperatures at the salad bar: Diced Ham 51°F, Diced Turkey 47°F, and Sliced Hard Boiled Egg 47°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the dish machine, the racks of shelves at the cook line and the racks of shelves beside the dish machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents since there is a tear in the screen and a gap at the bottom of the 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.
|
10/20/2014 | Routine | |
Dish Machine 100 ppm - Okay.
Thank you for your corrective actions.
No violation noted during this evaluation. | 08/04/2014 | Follow-up | |
Note: Suggest installing a bracket or other means necessary to keep the beverage dispenser drain hose above the bucket the drain line is draining into.
- Utensils - In-Use - Between-Use Storage
Observation: In-use scoops used for the flour, sugar, and breader flour do not have handles.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: In the food in which the utensil has handles and the handles are above the top of the food and the container.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The inside surface of the ice machine was observed soiled with accumulations of grime.
Correction: Clean the surface of the inside of the ice machine 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
Observation: The nonfood contact surface of the top of the dish machine and the sides of the racks of shelves near the dish machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the dish machine.
Correction: Provide Chlorine at proper concentration of at least 50 ppm to no more than 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Discontinue use of the dish machine and initiate wash, rinse, and sanitize manually in the three compartment sink.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents since the screen on the door has a tear.
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 in which the screens are in tact and do not have holes. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
07/25/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Note: Missing a thermometer for the stand-up freezer in the kitchen.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use in 0 ppm sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling the sausage patties and sausage links were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the racks of shelves are rusted in the reach-in cooler which is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
|
04/28/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Note: Missing a thermometer in the stand up freezer in the kitchen.
Keep up the good work on keeping such a clean facility!
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled containers of water, beyond, and spices.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw Shrimp, Flounder, and Pork Chops.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Kitchenware and Tableware
Observation: Single-service or single-use knifes, spoons, and forks are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use knifes, spoons, and forks so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling fan blades in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/13/2014 | Routine | |
Thank you for your corrective actions.
No violation noted during this evaluation. | 10/21/2013 | Follow-up | |
Dish Machine Sanitizer 100 ppm - Okay
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat sandwiches with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle ready-to-eat food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored in 0 ppm sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: The following foods were noted not being adequately cooled to prevent the growth of harmful bacteria: Sausage patties 80°F and sausage links 90°F both at two hours on a rack beside of the grill.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods at the cold buffet bar were cold holding at improper temperatures: Sliced Hard Boiled Egg 45°F and Diced Ham °F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the dish machine.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair
Observation: Wall across from the walk-in refrigerator and freezer has a hole and is not maintained in good repair at the corner wall junction.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/11/2013 | Routine | |
Note: The Ham, Turkey, Egg, and Homemade Ranch Dressing on the cold bar are maintaining 41°F or less by being located toward the center of the cold bar instead of on the edges or close to the walls of the unit. Manager is going to try this for now instead of implementing a Time as a Public Health Control for these items.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: The beverage cups at the waitress 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.
|
07/31/2013 | Follow-up | |
Dish Machine Sanitizer - 100 ppm - Okay
Wipe Cloths Sanitizer - 100 ppm - Okay
Note: Working on Implementing a Time as a Public Health Control for the Cold Bar Food Items
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures in the glass two door refrigerator: Hard Boiled Eggs No Shell 48°F, Milk 48°F, Cubed Turkey 48°F, and Cubed Ham 48°F
Correction: at the cold bar, Turkey 51°F.
- Equipment and Utensils, Air-Drying Required
Observation: The beverage cups at the waitress 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.
- Kitchenware and Tableware
Observation: Unwrapped forks and spoons were not stored at the waitress station with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
|
07/15/2013 | Routine | |
- Kitchenware and Tableware (repeated violation)
Observation: Spoons at self-service for soup and chili were unprotected.
Correction: Need have spoons protected and handles only presented to customer.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted at the buffet, soup self-service, waitress counters and 2-door kitchen refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
02/21/2013 | Follow-up | |
200 ppm 3 compartment sink - ok. and 100 PPM in dishwasher - ok
Need to label the water bottle at the cook line
LIGHTS CONSTANTLY FLICKERING - HAVE BUILDING OWNER HAVE ELECTRICIAN EVALUATE.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cup on prep. table across from cooking line.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Onion stored adjacent to sterno and other chemicals.
Correction: Need onions and other foods stored away from all toxins.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Kitchen knives stored between equipment in kitchen preparation area.
Correction: Store in-use utensils/knives so that not stored where can be contaminated - on clean surface. Must be cleaned at least every 4 hours or when in contact with raw foods.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. 2 bags of potatoes and box of cake flour.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: At buffet - hard boiled eggs (54°F), cut tomatoes (51°F), cut turkey (51°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) black eye peas and diced sausage in the refrigerator, the food should have been discarded 6 and 2 days ago respectively.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Maximum 7 days. Also Sweet and sour cabbage soup and Auju have disposal date of today - make sure to dispose today.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2-door kitchen refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted small chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists. In kitchen
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Small saucer plates uncovered immediately adjacent to hand wash sinik at front counter.
Correction: Do not store any plates within splash of hand wash sink.
- 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. Styrofoam plates not wrapped or inverted in kitchen.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware
Observation: Spoons and mugs at self-service for soup and chili where both unprotected.
Correction: Need to invert or cover mugs. Need have spoons so protected and handles only presented to customer.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Employee bathroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the buffet, soup self-service and 2-door kitchen refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the preparation services and cooking line.
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
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Employee bathroom.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under cooking line (especially nearest wall) and under prepation table across from cooking line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Old Oak Cafe, 400 Scruggs Road Suite 900, Moneta, VA 24121 »