Inspection conducted due to complaint received.
Facility is using Ecolab Victory Veggie Wash that measured at 60ppm. The approved range is 40-80ppm.
Observed the facility to be overall clean and well maintained.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Hands - When to Wash*
Observation: Observed a food employee failed to wash his hands after handling soiled equipment before handling clean equipment. Spoke with the food employee on proper handwashing procedures.
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 Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a food employee with gloved hands crack raw shell eggs and then continue to handle clean equipment and ready-to-eat foods. Spoke with the person in charge regarding handwashing and glove-use training with all employees.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Three containers of sliced tomatoes (46'F at 1:40pm) stored in the walk-in cooler were not being adequately cooled to prevent the growth of harmful bacteria. PIC stated the whole tomatoes were stored at ambient temperature prior to slicing because they were received today. PIC the tomatoes were sliced at 9:00am. PIC voluntarily discarded the food items during the inspection.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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.
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03/31/2016 | Risk Factor | |
Abbreviations: PIC- Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC- Reach-in Cooler
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed lemons, limes, and strawberries stored in an open container in the servers area. Person-in charge covered all foods during the inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk in the walk-in cooler, the food should have been discarded 12 days ago. The buttermilk was dated for disposition on 10/28/2015. Person-in charge removed the buttermilk to the refuse container during the inspection.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 - Fixed Equipment, Spacing or Sealing
Observation: The dish machine table is not sealed to the adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: mixing bowls and serving pans by the walk-in cooler, and dirty knives and forks in the servers station. Person-in charge removed all items to be washed, rinsed, and sanitized. .
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: The following were found stacked while wet after cleaning and chemical sanitization: serving pans on the storage rack and pans above the 3 compartment sink.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed light bulbs above the liquor cabinet and above the soda machine are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/09/2015 | Routine | |
Discussed with the person in charge:
1. PIC stated a work order is placed for the cold side prep unit. Recommend also having repair company adjust the saute station drawers reach-in cooler.
2. Employee health policy discussed
3. Facility uses an outside company to clean the facility after closing. Ensure cleaning company equipment is properly stored in the facility.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch in the dishwashing area: 1. Serving ladle 2. Serving Scoop. Person-in charge removed utensils to be re-washed.
Correction: Clean and sanitize these surfaces for food contact.
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08/26/2015 | Risk Factor | |
Discussed with the person in charge:
- Facility is using a veggie wash. Veggie wash measured at 60ppm. The manufacture recommended range is 30ppm - 80ppm.
- Time as a public health control
- Good knowledge of employee health
- Observed good handwashing and glove use during the inspection
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed several containers of lemons, garnishes, and strawberry syrup at the wait stations throughout the facility uncovered. PIC placed a cover over all exposed lemons, garnishes, and strawberry syrup.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creamer(50'F) at the wait station and sliced tomatoes (47'F) on the burger prep line were measured cold holding at improper temperatures. PIC discarded the creamer and stated only a small amount of creamers will be placed at the wait station on ice. PIC stated time as a public health control will be used for the sliced tomatoes on the burger prep line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the equipment along the food prep line to include the burger prep station, cold side drawers, appetizer cooler, saute station, broiler drawers, and the meat RIC.
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, Spacing or Sealing
Observation: The splashguard separating the dump sink and the dishmachine in the bar area is not sealed to the equipment.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris. PIC instructed a food employee to clean the ice machine during the inspection.
Correction: Clean the interior surfaces 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 following equipment has accumulations of grime and debris: interior of the fryer cabinets, caulking along the pre-wash sink in the warewashing area, area between the splashguard and the dishmachine in the bar area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several stainless steel food containers stored over the prep sink and several stainless steel food containers and sheet pans on the storage rack by the walk-in cooler 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink in the warewashing area.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing area. PIC provided paper towels during the inspection.
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 grouting between the floor tiles throughout the facility is not maintained in good repair. Observed several missing or damaged floor tiles throughout the facility. Observed the ceiling tiles over the soda boxes no longer tight fitting in the frame.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/12/2015 | Routine | |
Additional Food Temperatures: Milk-WIC-ST: 42'F, Homemade Ranch-CH-IT: 41'F, Milk-CH-ST: 43'F, Homemade Ranch-CH-IT: 40'F
The above observations and the following were discussed with the person in charge:
-Observed the grout between the floor tiles to be worn in several areas throughout the kitchen. PIC stated a work order is in place to reseal the floors and to replace any broken floor tiles throughout the kitchen. Ensure the tiles on the wall next to the ice machine are resealed to the wall.
-The soft serve ice cream machine is cleaned and sanitized twice daily.
-Cover all foods in the reach in freezer.
-Repair or replace the broken thermometer on the exterior of the refrigerated drawers.
-Veggie Wash measured at 60 ppm (30-80 ppm acceptable). The quaternary ammonium sanitizer in the sanitizer buckets throughout the kitchen measured at 200 ppm. Bleach sanitizer in the dishmachine in the bar and in the kitchen measured at 50 ppm.
The person in charge was very cooperative and knowledgeable regarding holding and cooking temperatures, excellent job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed the Big 5 Foodborne Illnesses with the person in charge and another manager. Additional manager stated they were unaware of this policy but will implement it as soon as possible. Handouts provided.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per conversation with the person in charge, all in use utensils and prep bowls are being washed, rinsed and sanitized at least once every shift. Shifts are 5-6 hours long. Another manager stated that these items are being washed, rinsed and sanitized every 3 hours after the inspection was completed.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure employees are aware that all in use utensils and food prep bowls are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The slicer blade and surrounding areas were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the handsink in the back storage room has accumulations of grime and debris. Observed large amounts of food debris in this sink. PIC had the sink cleaned during the inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel containers stored over the prep 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean forks at the wait station were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the back storage room were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/27/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a commonly wet or soiled location. Observed bags of onions stored under equipment that was drying.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed food items in the RIF stored uncovered. Also observed lemons, limes and strawberry topping in the server's area uncovered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1-broken soap dispenser in the dishroom and the lid is missing on the one on the cook's line, 2-handle on a rubber brush on the line (PIC discarded) (CORRECTED), 3-the net on the fryer scoop was torn (PIC discarded)(CORRECTED), 4-broken door on fryer cabinet, 5-
Correction: Repair the @EQUIPMENT@ 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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cook's line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Also observed a cutting board ion storage rack that is heavily stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: 1- tongs above the 3-compartment sink, 2-the strainer above the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the fryer cabinets and the inside of the RIF 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal insert pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The ice buckets at the bar were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The ice buckets were observed stored unprotected at the bar.
Correction: Store equipment and at least 6" above the floor.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Observed a lot of cogarette butts around the dumpster.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the cage storage and Bag-In-Box rack are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Did not observe handwashing signs by one of the handsinks on the cook's line or in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-faucet push knobs on the dishroom and line handsink are missing, 2-broken light cover in the dishroom, 3-missing light cover over the Bag-in Box and storage cage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/22/2013 | Training | |
Discussed the following items with the Person in Charge:
1. Updating employee health policy to include household members. Handout left with the person in charge.
2. Cooling procedures for foods.
3. Ensure Veggie wash is used at appropriate concentrations. When tested, Veggie wash dispensed a little high, but managers stated employees dilute it and test for appropriate concentration prior to use. Person in charge also stated he would have the dispenser re-calibrated.
4. Quaternary ammonium sanitizer measured at 400 parts per million in the wiping cloth buckets.
5. Chlorine sanitizer tested at approximately 100 parts per million in the dish machine.
In general, facility is very clean and in good repair. Thank you!
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is no longer 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: The door to a fryer (second in from the right), and soap dispensers throughout the food preparation area were observed in a state of disrepair and damaged. Person in Charge stated new soap dispensers have been ordered.
Correction: Repair or replace the fryer cabinet door and the soap dispensers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board in the middle of the cook line, in front of the steam table, and a white cutting board in the veggie prep area 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 and Utensils - Good Repair and Calibration
Observation: A silicon basting brush and a mesh wire fry skimmer were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Person in charge discarded the silicon brush.
Correction: Discard, replace or repair the equipment as needed to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tongs in clean equipment storage and knife found on the prep line. Equipment was re-located to the dish machine to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the fryer cabinets, the interior of the reach in freezer, and the rails of the cook's drawers has accumulations of grime and debris.
Correction: Clean the surfaces 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: pan in the bar dish machine. When tested, sanitizer was not present in the dish machine in the bar area. After the line was primed, dish machine was observed sanitizing at approximately 200 parts per million chlorine.
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 and Utensils, Air-Drying Required (repeated violation)
Observation: Several insert pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar area is being used as a dump station. The manager instructed the bar tender to use the dump sink provided.
Correction: The handwash facility identified above is to be used for washing hands only
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04/22/2013 | Routine | |
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