Good datemarking. Good job setting up cooling with shallow pans and uncovered to cool.
Good cold holding in refrigeration units. Good job putting prep unit off line since it isn't holding food cold enough.
Discussed issue with walk-in that happened last week. Good example of the reason good monitoring of temperatures is necessary. The issue was corrected by management.
Items from previous inspection corrected.
Remember to clean the inside of the ice machine nightly.
- Equipment - Good Repair and Proper Adjustment
Observation: The gasket on the True refrigerator right door is damaged. The cutting board for the Central prep refrigerator is heavily scratched. Spring needed for spray hose at the dishwasher to keep it above the flood rim of the unit.
Correction: Replace the gasket on the refrigerator. Replace or refinish the cutting board. Get a spring for the spray hose.
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12/30/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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 - Hot Holding* (corrected on site)
Observation: Gravy in the small triple hot unit holding at improper temperatures.
Correction: Re-heat to 165, hold at 135 or above.
- 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.
Correction: Obtain a quaternary ammonium compound test kit and 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to both of the walk in refrigeration units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the grill hood vent filters.
Correction: Maintain the hood vent filter in clean condition.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory near the cooking area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/13/2015 | Routine | |
Observed clean up after a busy breakfast. Good handwashing observed by wait staff.
Employee knew that he needed to assure the sanitizer is going thru the line for the dishwasher to properly sanitize dishes.
All refrigeration units cold holding properly.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that spices were not protected from contaimination because it was not in covered containers.
Correction: Prevent contaimination by storing spices covered containers.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to all refrigeration units are in poor repair. The handle on the glass door refrigerator is in poor repair The cabinet to the handsink is in need of refinishing. The faucet at the handsink is loose.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications. Repaint the cabinet to the handsink. Adjust the faucet so it is not loose.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Cook line equipment, exterior of other equipment such as the refrigerators..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory beside cook line.
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 cook line.
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 - Cleaning Frequency and Restrictions
Observation: Floor in the dry storage room noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/25/2015 | Routine | |
No violations observed. Much improvement made in overall operation of facility over the past year. New walk in refrigerator unit now in place.
Discussed in detail the proper temperature for quat sanitizing solutions. The temperature of your sanitizer was much too hot (125 degrees). Maximum temperature should never be over 75. Be sure that you use your test strips periodically to monitor proper sanitizer strength. Your test strips will not work if the water temp. is over 75.
No violation noted during this evaluation. | 11/12/2014 | Risk Factor | |
New walk in freezer has been purchased. Unit scheduled to be installed next week. No follow up necessary.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The one and only freezer unit (walk in refrigerator) is in a state of dis-repair, in that the temperature of the unit fluctuates significantly according to kitchen manager. The temperature in the unit was around 33 degrees during my inspection. This greatly limits how long you keep many of your potentially hazardous foods.
Correction: Repair or replace the cooling unit. Proper maintenance of your equipment is essential to the operation of your food service facility.
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08/21/2014 | Follow-up | |
Follow up inspection to be performed by this department on or around August 20, 2014. Follow up to be made to check on the status of your freezer.
The open grill is still using time for the potentially hazardous foods kept at the work station (chicken, shrimp, pastas, sliced tomatoes). The foods are placed in stainless steel containers and placed in ice, the phfs are discarded and not saved..
- Equipment - Good Repair and Proper Adjustment
Observation: The one and only freezer unit (walk in refrigerator) is in a state of dis-repair, in that the temperature of the unit fluctuates significantly according to kitchen manager. The temperature in the unit was around 33 degrees during my inspection. This greatly limits how long you keep many of your potentially hazardous foods.
Correction: Repair or replace the cooling unit. Proper maintenance of your equipment is essential to the operation of your food service facility.
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08/06/2014 | Routine | |
Discussed the setup at the open grill area with Jane Frazier. The potentially hazardous foods were in containers and placed on ice, but not in an adequate manner to hold at the required temperature of 41 or colder. Manager stated that the foods are placed at the work station at 5 PM and removed at 9 PM. She also stated that the leftovers are discarded and not refrigerated for use later. This is ok. Be sure that the temperature of the foods at the open grill do not exceed 70 degrees while being held.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee re-stocking the salad make table refrigerator with shredded cheese with his bare hands.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored on top of beef in the walk in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Be sure the test kit is appropriate for the type of sanitizer being used (chlorine or quaternary ammonium compound). Train your employees on how to use the test kits. This is important to keep your sanitizers at the proper concentration.
- Hand Drying Provision
Observation: No disposable towels were provided at the small white handsink near the grill.
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: The faucet on the small white handsink near the grill area is not maintained in good repair. Observed that the faucet is not secured to the basin. It appears that the water line is all that is holding it in place.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/07/2014 | Routine | |
Discussed cooling procedures in much detail. Gave manager copy of the Regulations explaining the correct procedures and the timeframes involved. Follow them.
True make table refrigerator not working or not in use.
Please note the repeat violations above. Correct as soon as possible.
Manager stated the hood vent filters are cleaned by an outside source, were last cleaned in June, and scheduled to be cleaned in 6 months. It has been seven months since they were cleaned. It would appear that they need cleaning more often than 6 or 7 months.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed two occasions where employees were drinking from an uncovered container in the food preparation area.
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 (use a lid and straw)..
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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: Cooling* (corrected on site)
Observation: Two soups, the fall harvest and the cabbage/beef soups were not being adequately cooled to prevent the growth of harmful bacteria. The products were both covered, and the fall harvest soup was not divided into smaller containers to allow for adequate cooling.
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. As the fall harvest soup was 90 degrees after 4 hours, it must be discarded. The cabbage/beef soup was 60 degrees after 4 hours, and may be salvaged if you rapidly cool the product to 41 degrees.
Remember that the product can cool down to 135 at room temperature. At that point, you must one of the many methods we discussed to cool the product to 70 within 2 hours. At that point, with the soup, you should divide the product into smaller containers, leave the product uncovered, and place on the open rack in the walk in refrigerator. You may cover the product once it reaches the required holding temperature of 41.
If there is a change of shift personnel during the cooling process, you need to communicate to the manager on duty how long the product has been cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) foods and commercially processed opened foods in the walk in refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to both the walk in refrigerators are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, grease residue or other debris on the following nonfood-food contact surfaces: the hood ventilation filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner were 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.
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02/06/2014 | Routine | |
Discussed cooling, as they had chicken and potatoes that had just been cooked set out to cool down for further prep. Good procedures seem to be in place.
Discussed barehand contact and when it is important to prevent it.
Quick action on the walk-in refrigerator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container in food prep area.
Correction: Only have drink containers with a lid and straw.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use, it was stored on the sanitizer spray bottle.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk-in refrigerator air temperature was at 42°F and the food was between 47°F to 48°F.
Correction: Thermostat was actually set on 42°F. This was adjusted to 35°F and the units temperature quickly dropped.
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11/20/2013 | Routine | |
Training for kitchen staff.
Discussed employee health and hygiene
No violation noted during this evaluation. | 07/25/2013 | Training | |
The True refrigerator seems to be holding food better on the left side. Recommend checking the temperature on all refrigeration units 3 times daily. Generally an air temperature of 38°F or less will keep food at 41°F.
Also contact Eco Lab on the dishwasher alarm to assure it is working. The battery may have died.
Discussed possibility of using single use towels to dry pans when in a rush. This would be fine as the towels would be single use and this would eliminate the risk of cross contamination with cloth towels.
Good handwashing observed. Discussed being observant of each other to catch one another when they may touch clothing or parts of body with gloves on without realizing they had. We need to protect hands, gloved or not, from any chance of contamination.
Overall the facility looks good.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice and noodles in the true refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Many items are not date marked.
Correction: All items that required temperature control prepared in house or a commercially processed item that is opened, must be dated for discarding within 7 days. For example a package of deli meat opened on the July 10th, must be marked for discarding on the 16th of July.
- Sanitizing Solutions, Testing Devices
Observation: No test kit for chlorine sanitizer used for the automatic dishwasher.
Correction: Obtain a test kit for chlorine.
- Equipment - Good Repair and Proper Adjustment
Observation: The cutting board on the front prep refrigerator is heavily scarred.
Correction: Replace or refinish the cutting board. Replace any cutting surface once it becomes heavily scarred and no longer cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in refrigerator and true refrigerator are running to warm. The gaskets on their doors are in poor repair.
Correction: Have the units looked at by maintenance to assure it is holding food at 41°F or lower. Replaced the gaskets to help the cold air stay in the units.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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07/10/2013 | Routine | |
Gave materials covering the five most common risk factors for foodborne illness. Discussed training opportunities for managers and staff.
No violation noted during this evaluation. | 04/01/2013 | Follow-up | |
Discussed menu and items prepared. Determined that an in-service training would be helpful. April 1st, 3:00 PM.
No violation noted during this evaluation. | 03/20/2013 | Training | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees drinking from uncovered containers in the food preparation area.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for the soups in the walk in refrigerator. .According to the foodservice manager, the large containers of soup had just been placed in the walk in refrigerator.
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.
Soups were placed in several shallow pans about 3 inches thick, and placed on the open racks in the walk in refrigerator.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the dinner menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
This is a repeat violation.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The inside of the ice machine has an accumulation of mold.
Correction: Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment are to be cleaned at a frequency specified by the manufacturer, or absent any manufacturer's specifications, at a frequency necessary to preclude the accumulation of soil or mold.
- Refuse Outside Receptacles
Observation: One of the dumpsters outside is rusting and leaking around the bottom seam.
Correction: Repair or replace this dumpster so that it doesn't leak.
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12/13/2012 | Routine | |
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