Standardization visit.
No violation noted during this evaluation. | 08/26/2015 | Training | |
Food suppliers are PFG, Thumons (meats), and lovings produce. Consumer advisory on menu for burgers, eggs, and tuna. Parasite destruction information in health department file. Form 1B for employee Health. EHS observed good handwashing and glove use.
EHS discussed the following with the person in charge:
1. EHS recommends facility keep parasite destruction information on file at location.
2. EHS recommends adjusting front handsink so it no longer is slow to drain.
3. EHS recommends having LPCO out to help limit the amount of flies in facility.
4. EHS recommends resurfacing or replacing cutting boards that have been heavily scored.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in cooler. Observed raw shell eggs stored above RTE foods in the walk in cooler. Observed raw chicken stored above other raw meats that require a lower cooking temperature, fish and shrimp in the true reach in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Multiple hamburger patties noted not being adequately cooled to prevent the growth of harmful bacteria. Per food employee, hamburgers had been cooked and in the process of cooling for over 3 hours, 10:30am, therefore did not meet the first phase of cooling to 70° in 2 hours.
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. Food employee discarded hamburger patties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream (55), diced tomatoes (61), feta cheese (48), and hard boiled eggs (48) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Per the person in charge (PIC), items hac been in unit for less than 2 hours. PIC moved items to walk in cooler to cool items down.
- Equipment - Cooking and Baking Equipment (corrected on site)
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.
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07/27/2015 | Risk Factor | |
EHS discussed timeline for resurfacing/replacing floors in kitchen. EHS to schedule a meeting with facility owner, manager, and food safety technical specialist for the second week in July.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the floor and wall behind cookline along with the sides and top of fryer were observed unclean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located at cookline/prepline and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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06/24/2015 | Follow-up | |
Food Suppliers are PFG, Lovings, and Robin Hood. Consumer Advisory on menu for steaks, tuna (yellow fin), burgers, and eggs.
Discussed the following with the Person In Charge (PIC):
1. Discussed Employee Health, Form 1B is used. Recommend ensuring training,and keeping form on file, for all employees.
2. Discussed cleaning and sanitizing food contact surfaces and utensils.
3. Discussed cooling of soups and meats, ice bath is used.
4. Discussed reheating procedures for made in house soups. Recommend ensuring foods are reheated to 165° before hot holding at 135°.
5. Discussed timeline for resurfacing floors - June.
Observed good datemarking.
- Person in Charge
Observation: Observed no means to verify grill line food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Form 1B used for other employees.
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)
Observation: A food employee failed to wash his or her hands before doning new gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) french fries with their 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. Employee discarded french fries.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Barbeque, soups, and crab dip were not reheated to 165F before hot holding to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Foods were hot holding at <100° for less than 2 hours. PIC rapidly reheating these foods before hot holding.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in multiple Reach In Coolers and LowBoy Cooler.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor and wall behind cookline along with the sides and top of fryer were observed unclean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located at cookline/prepline and dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle of sanitizer observed without a label.
Correction: Label spray bottles with contents or discard.
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04/06/2015 | Routine | |
Follow up. PIC stated technician serviced sanitizer preset after last inspection. Technician called during follow up for service. Discussed manually mixing sanitizer until preset is serviced to deliver proper concentration of sanitizer (200 ppm). Discussed using approved sanitizer at proper concentration for cleaning food contact surfaces. Per PIC, all dishes, utensils, etc are cleaned in the dish machine. Observed rubber mats at cook line
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the sanitizer preset at the 3 basin sink improperly adjusted
Correction: observed quaternary ammonium sanitizer from the preset < 100 ppm. Observed wood behind the potato cutter in a condition that prevents necessary maintenance and easy cleaning.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material located at the cook line, near the dishmachine and along the prep area (by rear door) not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed concrete in these areas.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
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08/12/2014 | Follow-up | |
Additional temps. (in WIC): penne pasta @ 40 F, ground sausage @ 40 F, chicken salad @ 40 F. PFG, Lovings Produce and Robin Hood (proteins) are the food suppliers. Most proteins are received raw and frozen, and per PIC, thawed under running water. Discussed thawing and provided hand out. Western is the LPCO and services facility monthly. Discussed employee health
- Food - Miscellaneous Sources of Contamination
Observation: Observed Segway (motor vehicle) parked in the kitchen.
Correction: Recommend parking bikes, Segways, etc. outside the kitchen. Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed feta cheese in the prep reach in cooler cold holding at improper temperatures
Correction: observed feta at 45 F. PIC was not aware why or how long the food was cold holding above 41 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the sanitizer preset at the 3 basin sink improperly adjusted
Correction: observed quaternary ammonium sanitizer from the preset < 100 ppm. Observed the caulking at the hand sink and wood behind the potato cutter in a condition that prevents necessary maintenance and easy cleaning.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards along and next to the prep unit heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material located at the cook line, near the dishmachine and along the prep area (by rear door) not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed concrete in these areas.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walls behind the waffle station and in the dish machine room in need of cleaning.
Correction: Recommend cleaning. 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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed working containers of chemicals not properly labeled.
Correction: Recommend 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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06/24/2014 | Routine | |
Observed cleaning of non-food contact surfaces completed. Floor/ wall behind the cook line needs detailed cleaning. Observed clean equipment no longer stored next to the hand sink.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the door gasket to the small reach in cooler by the grill in poor repair.
Correction: Recommend repairing or replacing the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material located at spots throughout the kitchen, notably by the fryers and cooking equipment, not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed floors in spots, mostly along cook line.
Correction: Recommend sealing, refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
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03/11/2014 | Follow-up | |
PFG, Thuman's Meats and Lovings Produce are the food suppliers. Consumer advisory correct on menu for burgers, steaks, tuna and eggs. Seamist shucked oysters, VA90SP. Western is the LPCO. Fire suppression system serviced 2/ 2014. Discussed employee health
- Hands - Where to Wash
Observation: Observed an employee wash their hands in the 3 basin sink.
Correction: Recommend instructing food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle bread with their bare hands.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC discarded bread, washed hands and donned gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed egg wash/ pooled eggs and shell eggs cold holding at improper temperatures on ice by the grill. Observed egg wash/ pooled eggs at 44 F and shell eggs at 51 F. PIC stated egg wash had been out of the cooler and on ice for 3.5 hrs and the shell eggs out for 2 hours.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated food to walk in cooler and will monitor to ensure food cools to 41 F within 4 hours from time taken out of refrigeration.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the door gasket to the small reach in cooler by the grill in poor repair.
Correction: Recommend repairing or replacing the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the following with accumulations of grime and debris: vent filters above the grill, inside of chest freezer (defrost), sides and exterior surfaces of the fryers, and floor/ wall behind the grill.
Correction: Recommend cleaning. 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 (corrected on site)
Observation: Observed clean food storage containers stored next to the hand sink and exposed to splash/ contamination during hand washing at the hand sink.
Correction: Recommend moving these storage containers and storing in an area where they will be protected from contamination or adding a splash guard to the hand sink. PIC rewashed containers contaminated with splash and moved these to be stored elsewhere.
- Indoor Areas - Surface Characteristics
Observation: Observed the indoor floor material located at spots throughout the kitchen, notably by the fryers and cooking equipment, not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed floors in spots, mostly along cook line.
Correction: Recommend sealing, refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
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02/19/2014 | Routine | |
Walk in cooler (WIC): BBQ @ 41 F, chili @ 41. Additional temperatures taken and in compliance. Suppliers are PFG, Lovings Produce and Robin Hood Food Service. Consumer advisory correct on the menu for eggs, burgers, tuna and steak. Discussed replacing or resurfacing heavily scratched cutting boards. Discussed cleaning and sanitizing of in use utensils. Observed cleaning needed at floor and wall behind the cook line. Discussed sealing and/or resurfacing the floor in spots where it is no longer smooth, easily cleanable and non-absorbent. Discussed cooling methods and parameters.
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee use bare hands to place a hamburger bun into the toaster.
Correction: Recommend discarding the ready to eat food handled with employees' bare hands. 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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced turkey, in the refrigerated unit below the grill, cold holding at improper temperatures. Observed sliced turkey at 55 F, 53 F, 47 F, 48 F and 43 f. PIC stated that he checked the temperature of the equipment at 11:00am but no temperature logs are maintained. Food temperatures taken at 2:45pm.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/04/2013 | Risk Factor | |
Suppliers are PFG, Thumann's and Loving's Produce. Observed consumer advisory correct on menu for burgers, eggs, steaks and tuna. Oysters from Seamist, VA-90-SP. Fire suppression system checked August 2013. Observed good date marking. Observed good glove use and hand washing. Discussed cooling and reheating. Observed tuna thawing correctly outside vacuum packaging. Recommend splash guard be installed to the left of the hand sink. Recommend hole/ access port under the 3 basin sink be covered.
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and informed of their responsibility to report to the person in charge certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time and temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed several items in the grill refrigerated drawers > 41 F. Observed sliced turkey at 45 F, corn beef at 51 F, and sliced cheese at 55 F.
Correction: Recommend relocating the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, and discarding TCS food cold holding above 41 F for 4 or more hours. PIC relocated food to the walk in cooler. Discussed the option of using time control for items in the drawers.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the cutting boards, knives and scoops used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues and not being cleaned at least every 4 hours while in use. Per the PIC, the knives, scoops and cutting boards at the grill prep unit that were being used throughout the day had not been cleaned and sanitized for 7 hours.
Correction: Recommend cleaning food-contact surfaces of equipment/ utensils used with potentially hazardous foods throughout the day no less than every 4 hours, or immediately if contaminated, to prevent the growth of microorganisms on those surfaces.
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09/09/2013 | Risk Factor | |
All other violations from routine inspection on 4/3/13 were observed corrected. Observed parasite destruction records for fish served raw and/or undercooked. Observed proper thawing of raw fish (removed from vacuum packaging). Observed consumer advisory correct on calendar placed on every table (until menu is reprinted). No cooling to observe during inspection. The following recommendations were made: add a splash guard between the hand sink and clean equipment storage area
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed potato salad cold holding at improper temperatures. Observed potato salad at 45 F. PIC was not aware how long the food had been cold holding above 41 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded food.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed physical facility in need of detailed cleaning at the floors and walls behind the cook line, under the dish machine and in the dry storage area.
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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05/02/2013 | Follow-up | |
EHS provided sample wording/ information for consumer advisory. PIC to forward EHS revised consumer advisory when completed.
- Thawing (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw vacuum packaged raw tuna. Observed vacuum packaged raw tuna thawing in the walk in cooler. PIC stated fish was received frozen on 4/6/13 and was placed in the walk in cooler upon receipt
Correction: fish observed completely thawed.
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04/08/2013 | Follow-up | |
Suppliers include PFG and Lovings Produce. Most proteins are received raw and frozen. All violations were discussed with manager.
- Critical: Employee Health*
Observation: Observed employees or applicants 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, Norovirus or Hepatitis A virus.
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: Have symptoms associated with, is suspected of causing, or being exposed to, a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Norovirus or Hepatitis A virus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw steaks stored above cooked peppers in the small reach in cooler. Observed raw shrimp stored above cooked pasta in the reach in cooler at the grill and raw shrimp stored above ready to eat foods in the walk in cooler. Observed food stored uncovered.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food to prevent cross contamination. Store all foods covered or protected from contamination.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food in contact with soiled equipment or utensils. Observed employee not change his gloves after handling raw animal food
Correction: observed employee place a raw steak on the grill and then handle bread without changing gloves.
- Records - Creation and Retention
Observation: Observed no parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Thawing
Observation: Observed improper methods used to thaw vacuum packaged raw tuna. Observed vacuum packaged raw tuna thawing in the walk in cooler. PIC was not aware how long the fish had been thawing
Correction: fish observed completely thawed.
- Critical: Cooling* (corrected on site)
Observation: Observed sausage gravy not being adequately cooled to prevent the growth of harmful bacteria. Observed containers of sausage gravy at 90 F, 91 F, 89 F, and 80 F after 3.5 hours of cooling.
Correction: Discard the food improperly cooled. 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. PIC discarded food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed potato salad out on a prep table cold holding at improper temperatures
Correction: observed at 44 F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed food in the refrigerator past the disposition date. According to the ""consume by"" date on the prepared ready-to-eat (RTE) shrimp in the refrigerator, the food should have been discarded 6 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. PIC discarded the food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed that the raw and/or undercooked foods provided on the menu, do not provide a disclosure statement with the consumer advisory. Observed that the tuna entree offered on the menu undercooked is not included as part of the consumer advisory.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Ensure that the tuna and or any other animal -derived foods that are served raw or undercooked are included/ listed in the consumer advisory.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the BevAir cooler, small reach in cooler by the grill and in the salad dressing cooler.
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 - Good Repair and Proper Adjustment
Observation: Observed the door gasket to the True reach in freezer and small reach in cooler by the grill in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting boards at the grill 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the quaternary ammonium sanitizing solution used at the 3 basin sink not at an acceptable concentration
Correction: observed at a concentration too low.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the physical facility in need of detailed cleaning at the wall and floor behind the cook line and under the dishmachine/ 3 basin sink.
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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04/03/2013 | Routine | |
Training visit for Chris Durrer standardization.
No violation noted during this evaluation. | 03/13/2013 | Training | |
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