All temperatures taken internally.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near the ice machine is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near the ice machine.
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.
|
09/03/2015 | Risk Factor | |
All temperatures taken internally. Dish machine was not dispensing chlorine sanitizer at 50-100 ppm. Owner stated that he had not set the dish machine up for the day yet. Asterisks are needed to indicate the items that may be undercooked and next to the disclaimer statement.
- 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.
- Food Storage - Clean and Dry Location
Observation: Onions stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Turkey wings, in the walk-in cooler, were not adequately cooled from the night before to prevent the growth of harmful bacteria. Internal temperature of the turkey wings were at 44-45°F.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Turkey wings were improperly cooled. While in the cooling process, the hotel pans had lids that did not allow for proper heat transfer.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice, PHF/TCS food, hot holding at improper temperatures (124°F-140°F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sinks in the kitchen and storage room need a new seal.
Correction: Replace the seal.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Delivery door scuffed
>>Freezer shelves soiled
>>Chest freezer exterior is soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items stored on the ground in the storage room. Clamshell containers improperly stored in the bar area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen, above the 3-comp sink, not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand sinks in the store room and the bar hand sink.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the store room.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles missing in the store room. Ceiling juncture is ccracked. Base molding in guest restroom vestibule and restrooms are not sealed to the floor
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: Several ceiling tiles are stained. The walls throughout kitchen are not clean or they are stained, and floors below kitchen equipment are not clean.
Correction: Clean as needed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceilings in the kitchen 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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Three chemical spray bottles were stored on a cart with single service items.
Correction: Chemical bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
03/25/2015 | Routine | |
- Person in Charge (corrected on site)
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: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees were observed not washing their hands after removing gloves and placing new gloves on.
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 - Hot Holding* (corrected on site)
Observation: Yams hot holding at improper temperatures. Temperature of yams were recorded at 123-152.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the ice machine is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace or repair.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. CFM stated that he had a digital, tip sensitive thermometer, but did not have it on site during the inspection.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Foil, used for shelving liner, was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Replace foil from the shelves on a regular basis.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Cups for serving yams, coleslaw, etc stored unprotected. Also, soiled cups were stored with clean cups.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the kitchen not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand sink in the kitchen and in the room with the ice machine.
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) (repeated violation)
Observation: No disposable towels were provided at the hand sink in the kitchen and at the hand sink in the room with the ice machine.
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
|
10/09/2014 | Routine | |
*All food temperatures observed are internal unless otherwise noted.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Guidance documents for employee health provided to operator.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after removing gloves, and putting on new gloves.
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: Cooling* (corrected on site)
Observation: The operator stated that the Turkey wings were made on Sunday (4-20-14). Turkey wings had not being adequately cooled to prevent the growth of harmful bacteria. Internal temperature of the turkey wings were at 44-47F.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Rice was placed in sealed pans that did not allow heat to escape.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple ready to eat foods, such as baked chicken and turkey wings, in the 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Ready to eat foods in the refrigeration unit were not labeled with a "consume by" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and "consume by" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked cheeseburger is provided on the menu with proper disclosure, but the item was not asterisked for indication.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Reach-in freezer shelves were lined with cardboard. Shelves below prep tables were lined with foil. Wooden shelves observed near the reach-in freezer. These materials are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice machine is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Repair/resurface the interior wall of the ice machine to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. CFM stated that he had a digital, tip sensitive thermometer, but did not have it on site during the inspection.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Multiple handsinks are 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
Observation: Foil, used for shelving liner, was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Remove the foil to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in the reach in coolers have 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 - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes. Employee was washing and rinsing dirty dishes, but did not run through the sanitizer before placing on the drying racks.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed 2 boxes of single use items stored on the ground in the store room.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Place 6" off the ground to prevent contamination.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was open or uncovered. The dumpster is shared with neighboring food facility and retail stores
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb in food prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the backroom near the ice machine.
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
Observation: No disposable towels were provided at the hand washing sink near the ice machine. Paper towels were not dispensing from dispenser in employee restroom.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area.
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: Gaps found on the ceiling tiles. The wall in women's employee restroom is damaged, base molding in guest restroom vestibule and restrooms are not sealed to the floor, and the wall at ceiling juncture in kitchen is cracked/in poor repair.
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: Several ceiling tiles are stained. The walls throughout kitchen are not clean or they are stained, and floors below kitchen equipment are not clean. Cleaning is to be done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a chemical spray bottle stored with the spices, bleach stored on the ice machine, and a spray bottle with all-purpose cleaner stored next to single use items.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/22/2014 | Routine | |
All temperatures are internal unless otherwise noted.
This is a risk factor inspection to see facility and equipment issues see last inspection.
Facility is using 3 compartment sink until dishmachine is repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Chicken and other ready-to-eat foods not date labeled.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Employee observed sanitizing dishes in dishmachine without sanitizer.
Correction: Per data plate on machine the sanitizer must be at least 50ppm for low temp dishmachines. Discontinue use and use 3 compartment sink until repaired.
|
09/10/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The container of brown gravy on the steam table is hot holding at 120-123F. Manager states that it has been on the line since 8 am today.
Correction: Discard the gravy and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> The shelving in the walk in refrigerator is rusted.
>> The shelving at the dish machine is damaged.
Correction: Repair or replace.
- Equipment - Cutting Surfaces
Observation: The white cutting board at the 3 compartment sink is damaged.
Correction: Replace. All equipment must be durable, smooth, easy to clean, and non absorbable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light bulb shielding in the silver up right refrigerator is missing.
Correction: Replace shielding or install a shatter proof bulb.
- Physical Facilities in Good Repair
Observation: There is a gap in between the wall and ceiling in the food prep area.
Correction: Repair. All surfaces should be durable, smooth, easy to clean and non absorbable.
|
01/23/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following is in poor repair:
>> The interior of the bulk ice machine.
>> The walk in shelving is rusted.
>> The large whisk is damaged.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: A white cutting board is stained and scored.
Correction: Resurface or replace.
- Wall and Ceiling Coverings and Coatings
Observation: There is a gap between the wall and ceiling above the dish machine.
Correction: Repair. All surfaces should be smooth, easy to clean, and non absorbable.
- Light Bulbs Protective Shielding
Observation: The light bulb protective shield is missing from the Superior Upright refrigerator.
Correction: Replace light shield or install a shatter proof bulb.
- Hand Drying Provision
Observation: The paper towel dispenser at the kitchen handsink is not working.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The floor tile at the entrance of the walk in refrigerator is damaged.
>> The back door paint is chipped/damaged.
>> The door frame paint at the kitchen entrance is damaged.
Correction: Repaint/repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are dirty:
>> The vent hood above the chargrill.
>> Wall above back exit is stained.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: The mops at the utility sink were not hung to dry.
Correction: Mops that are no in use must be freely hung so they are allowed to air dry.
|
10/04/2012 | Routine | |
All food temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelving in the walk in refrigerator is rusted.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting boards are heavily stained.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: The upper interior of the silver microwave has heavy accumulation of soil and grease.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
>> The floor at the entrance to the walk in refrigerator is damaged.
>> The interior of the kitchen entrance door has chipped paint.
>> The back exit door to the kitchen has chipped paint.
Correction: Repair/repaint.
- Mops - Drying Mops
Observation: Mops at the utility sink are not hanging to dry.
Correction: Mops that are not being used must be hung so they are allowed to completely air dry.
|
06/27/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Cooling* (corrected on site)
Observation: Turkey Wings-46F, Chicken Wings-43-46 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 from 70°F to 41°F or below within 4 hours. 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: Time as a Public Health Control* (corrected on site)
Observation: Breading was not being sifted and changed into a clean container every 4 hours.
Correction: Ensure that breading is sifted and changed containers every 4 hours or when it becomes visibly soiled.
- Food Contact Surfaces - Cleanability*
Observation: The following equipment was damaged:
>> Spatula at char grill had a melted handle.
>> Multiple plates were chipped.
>> Large metal whisk is broken.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was found in poor repair:
>> Beer cooler base was rusted.
>> Chest freezer gasket is torn.
>> Base of prep table is corroded.
>> Racks in walk in refer are rusted.
>> Gasket for walk in is torn.
>> Water build up in light in walk in.
Correction: Repair.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following was found in poor repair:
>> Spatula had melted handle.
>> Deep fryer handle is melted.
>> Plastic lids cracked and melted.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following needs cleaned:
>> Hood over deep fryer is dirty.
>> Hood filters dirty.
>> Old labels on clean dishes.
>> Racks over dish machine dirty.
>> Soda dispenser holster is dirty.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic glasses were found wet stacked.
Correction: Ensure all dishes are completely dry before storage.
- Kitchenware and Tableware (repeated violation)
Observation: Knife was being stored between prep table and make table.
Correction: Provide magnetic strip or knife box.
- Lighting, Intensity
Observation: Multiple lights out throughout the facility.
Correction: Replace bulbs.
|
03/21/2012 | Routine | |
All food temperatures are internal.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths stored on the counter and under the grill.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The produce shelves in the walk in cooler are rusted.
Correction: Replace or resurface.
- 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- dish racks above the 3 compartment sink
- soda gun holster (corrected)
- interior of bar cooler
- interior of upright freezer
- hood vent
Correction: clean.
- Kitchenware and Tableware
Observation: Knives were wedged inbetween tables.
Correction: Store knives on a clean food contact surface or in running water or in water that is at least 135*.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed food debris in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity (repeated violation)
Observation: The light bulb is burned out under the hood.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
-,wall under the dish machine
- pipes under the dish machine
Correction: clean.
|
12/02/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee fail to wash their hands after handling raw chicken before putting on a new pair of gloves.
Correction: Instruct employees to wash their hands each time before putting on a new pair of gloves especially after handling raw chicken.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee chewing gum in a food preparation area.
Correction: Ensure employees eat and drink only in approved areas.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed an employee handle hamburger buns with his bare hands.
Correction: Instruct and train employees that they are not to handle ready to eat foods with their bare hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Shrimp was uncovered in the walk in cooler.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled containers at the cookline used to bread chicken and fish.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board at the cook line 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of cheddar cheese.
Correction: Discontinue the reuse of manufacturer containers for cheese storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Ceramic bowls at the cook line were still soiled.
Correction: Wash, rinse, and sanitize the ceramic bowls.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- stove drip tray
- grill drip tray
- interior of the upright freezer
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee's are dumping food down the hand sink.
Correction: Ensure that hand sinks are used for hand washing only.
- Lighting, Intensity
Observation: Light bulb is burned out under the hood.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the dish machine has a lime scale build up.
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/06/2011 | Routine | |
All food temperatures observed are internal.
Reminded operator that when reheating foods from walk-in cooler such as yams, all part shall be heated to at least 165*. The key to reheating foods in the microwave oven is constant stirring and rotating, and covering the food at least 2 minutes after last heating and stirring.
- Food Storage - Clean and Dry Location
Observation: Two grocery bags of meat stored on walk-in cooler floor.
Correction: Corrected. Store food elevated up off the floor at least 6 inches.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive/digital food thermometer not provided.
Correction: Provide at least one tip sensitive thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to the walls:
1) dish spray sink
2) hand sink separating from the wall in the women's restroom
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in cooler door gasket is torn.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Minimal residue observed on interior panel of ice machine.
Correction: Clean and sanitize the panel.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) stove drip tray
2) vent hood filters above chargrill
3) main vent hood system dusty
4) prep table shelf
5) minimal grease residue/debris in fryer cabinetry
6) top of dish machine
Correction: Clean. Per operator, vent hood systems and filters scheduled for cleaning imminently.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site)
Observation: Levered scoop and other serving utensils in the caddy are stored with the food contact surfaces upwards.
Correction: Corrected. Store utensils with the handles presented upwards.
- Handwashing Cleanser - Availability
Observation: Soap not provided at hand sink in storeroom.
Correction: Ensure all hand sinks are stocked with soap.
- Hand Drying Provision
Observation: Paper towels not provided in the men's restroom.
Correction: Ensure all hand sinks are stocked with paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
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 physical structures are in poor repair:
1) holes wall above service station hand sink
2) floor tile damaged in women's restroom
3) floor tile(s) below dish machine are damaged and buckling
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) minimal debris on floor below chargrill and fryer
2) wall behind chest freezer
3) left drainboard of three-compartment sink
4) dish machine spray sink
5) wall behind trash can at bar
6) floor right side of keg cooler and behind the dump sink
7) floor below dish machine
Correction: Clean.
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05/04/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed an employee change his gloves when going from raw to ready eat food but fail to wash his hands before putting the new gloves on.
Correction: Instruct employees to wash their hands each time before putting on a fresh pair of gloves.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee handle an onion with his bare hands.
Correction: Instruct employees to handle ready to eat food with approved single use gloves or a suitable utensil.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sink in the womens room needs to be re-caulked to the wall.
Correction: Re-caulk the sink.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk in cooler gasket is torn.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the dish machine needs cleaning (limescale).
Correction: Clean.
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02/03/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee handle soiled dishes at the dish machine and then pull the clean ones from the dish machine without washing their hands.
Correction: Ensure employees wash their hands before handling clean dishes.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee eating in the food prep area.
Correction: When employees eat or drink they must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Thawing
Observation: Improper methods used to thaw chicken. Employee was thawing the chicken in standing water.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) potato salad in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Food Contact Surfaces - Cleanability*
Observation: The container hot holding the macaroni and cheese is broken.
Correction: Replace the container with one that is smooth, durable, easily cleanable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The womens room rest-room needs to be re-caulked.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The door shelves in the upright freezer need cleaning.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed a pitcher stored in the bar hand sink.
Correction: Hand sinks are to be used for hand washing only.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the upright freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: There is a light bulb burned out under the hood vent.
Correction: Replace the bulb.
- Physical Facilities in Good Repair
Observation: The wall above the dish machine is cracking.
Correction: repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- lime build up under the dish machine
- floor next to the ramp at the walk in
- floor under the upright refrigerator
Correction: clean.
|
11/02/2010 | Routine | |
All food temperatures are internal.
Discussed proper date labeling procedures.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility does not have a tip-sensitive thermometer.
Correction: Provide a tip-sensitive thermometer. A digital thermometer would satisfy this requirement.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Dish machine trays
- interior of the upright freezer
- dish racks above the 3 vat sink
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light shield in the kitchen is cracked.
Correction: Replace.
- Light Bulbs Protective Shielding
Observation: Light bulb in upright freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink in the back.
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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: The lights under the hood were turned off while the cookline was in operation.
Correction: Ensure that when the cookline is in operation, the vent hood and lights remain on.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the dish machine is scaled.
Correction: Clean.
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08/02/2010 | Routine | |
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