Reviewed the current employee food handler card status and the daily refrigeration temperature log requirements.
- Jewelry - Prohibition
Observation: Employee wearing a wrist watch while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the grill-side 2-door make unit, and in the grill drawers were not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Ice bath for cooling down a container of cooked rice was not properly set up to cool the sides of the container.
Correction: Set up an ice bath with a ice + water mix in order to be able to submerge the sides of the container into the ice.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Missing thermostat adjustment knobs on the fryers.
Correction: Replace the missing thermostat adjustment knobs for the fryers in accordance with manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The lids to the 3-door prep unit are not properly hinged.
Correction: Repair the prep unit's lids so they are properly hinged in accordance with manufacturer
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler and walk-in freezer's door curtains were observed in a state of disrepair and damaged.
Correction: Need to replace the plastic door curtains for the walk-in cooler and the walk-in freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the grill's refrigerated drawer gaskets is splitting.
Correction: Repair or replace the refrigerated drawer gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation build-up observed in the back-side refrigerated food prep unit's compartment.
Correction: Eliminate the source of the condensation build-up in the back-side prep unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Metro C200 hot hold cabinet, exterior sides of the kitchen refrigerators, the refrigerator compartments, exterior sides of the refrigerated make units, and the refrigeration door frames.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Inoperable ventilation hood lights.
Correction: Repair the inoperable ventilation hood lights. 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Mislabeled bleach + water solution stored next to the grill in a spray bottle marked Windex.
Correction: Properly ID toxic solutions and store them in a separate area away from food and food preparation areas.
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10/14/2015 | Routine | |
Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Broken lid hinge for App cooler # 1. One of the Lo Boy trays is in disrepair. Salad station lid in disrepair. Cracked and chipped Lexan food containers.
Correction: The Lexan food containers were voluntarily discarded during this inspection. The salad stations lid was repaired. The lid hinge for App cooler # 1 and the Lo Boy tray have been placed on work order.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Missing temperature control knobs for the fryers.
Correction: Replace the missing temperature control knobs in accordance with manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: The automatic flow sensor for the Men's restroom middle handsink faucet is inoperable.
Correction: Repair or replace the faucet so it provides a 15 second water flow when activated.
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06/30/2015 | Follow-up | |
Grease puddle observed under one of the fryers. Need to clean and check the fryer for a possible leak. The wall surrounding the warewashing machine needs cleaning.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: One of the kitchen personnel is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled flour, cornmeal, and spice containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation
Observation: Heavily soiled wiping cloths observed hanging on the kitchen employee's aprons.
Correction: Do not hang wiping cloths on persons. Store dry wiping cloths being used as heat pads in a location that does not pose a risk to food. Store wiping cloths used for wiping down surfaces in the sanitizing buckets.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The temperature control for safety foods stored in the Lo Boy cooler trays were cold holding at improper temperatures.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in App coolers 2 & 3.
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.
- Cooling, Heating, and Holding Capacities
Observation: App cooler #2, Lo Boy cooler trays, and the walk-in cooler were not maintaining a cold holding temperature below 41 F.
Correction: (refrigeration technician notified) Maintain refrigeration temperatures capable of cold-holding foods <= 41 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Broken lid hinge for App cooler # 1. One of the Lo Boy trays is in disrepair. Salad station lid in disrepair. Cracked and chipped Lexan food containers.
Correction: The Lexan food containers were voluntarily discarded during this inspection. The salad stations lid was repaired. The lid hinge for App cooler # 1 and the Lo Boy tray have been placed on work order.
- Equipment - Good Repair and Proper Adjustment
Observation: Missing temperature control knobs for the fryers.
Correction: Replace the missing temperature control knobs in accordance with manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryers, hanging menues, and top shelving had 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 after each use due to low chlorine concentration level in the wiping cloth buckets: cutting boards, stainless steel food prep surfaces.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The automatic flow sensor for the Men's restroom middle handsink faucet is inoperable.
Correction: Repair or replace the faucet so it provides a 15 second water flow when activated.
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06/29/2015 | Routine | |
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Hand whisk being stored in a bucket of chlorine sanitizer between uses on the cookline.
Correction:
Do not store in-use utensils in a sanitizer solution between uses. The chemical residual on the food contact portion of the utensil may still be present if the utensil is placed in contact with food immediately after being removed from the bucket of sanitizer. Clean the in-use utensil between uses and replace every 4 hours with a clean and sanitized utensil.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2-door appetizer make unit is not maintaining a cold-holding temperature <= 41 degrees Fahrenheit (F). (monitored at 43 F)
Correction: (Refrigeration technician notified) Set the ambient air refrigeration temperature at 37 -38 F.
- Equipment - Good Repair and Proper Adjustment
Observation: The appetizer's make unit lid hinges are in disrepair.
Correction: Repair the lid hinges so the lids open and close in accordance with manufacturer's specifications.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The salad make unit's cutting board is not smooth to the touch after being resurfaced.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior sides of the cookline equipment, and the wall-mounted wire racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in portions of the kitchen due to inoperable ceiling lights.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Buckets of chlorine sanitizer, and soap & water were being stored on the appetizer make unit's cutting board between uses.
Correction: Store cleaners and sanitizers in a location separate from food storage and food preparation tasks.
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12/29/2014 | Routine | |
Discussed food handler cards and employee health. Discussed cooling and date marking. Dishmachine temp out of service until sanitizer can be fixed. Continued monitoring of cold holding units required. May permit Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Seafood 1 door unit was observed in a state of disrepair and damaged (effecting cold holding temperatures). 3 dr salad unit not holding correct temp, (ambient air below 42F). Top of unit is holding temp..
Correction: Repair the cold holding units 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.
- Physical Facilities in Good Repair
Observation: Back wall , near back exit had large hole in the wall - (not open to the outside) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/20/2014 | Routine | |
Person in charge has good knowledge of food safety. Good practices observed at time of inspection. Reviewed food handler cards. Discussed upcoming new changes to the code. Seafood lid damaged, quote in for new lid.
- Lighting, Intensity
Observation: Light bulbs burnt out in ceiling of main kitchen. Light bulb out in 2 dr reach-in (Continental unit).
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
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03/18/2014 | Routine | |
All violations observed during the last inspection have been corrected. Thank You.
No violation noted during this evaluation. | 11/25/2013 | Follow-up | |
During the inspection, the following was discussed: proper sifting techniques, utensil cleaning protocols, durability and cleanable utensils, employee health, proper hand washing, and no bare hand contact with ready top eat foods.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees are working in the food service establishment without having a valid food service card. Information was given during the inspection.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Cooling* (repeated violation)
Observation: Cooked spare ribs 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. Food discarded on site.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: The high heat dish machine is not able to reach an adequate temperature to sanitize.
Correction: Adjust thermostat on single-tank recirculating booster heater to provide hot water at 171ºF or convert to an approved chemical sanitization method.
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11/04/2013 | Risk Factor | |
Light bulbs on order. Manager is signed up for June 18th 2013 CFM class. Discussed cooling methods for briskets/ monitoring and written plan required. Improvement made to general sanitation but adherence to strict cleaning schedule is required. Issued Permit.
- Lighting, Intensity (repeated violation)
Observation: Burnt out bulbs in the over head fixtures over the cook line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Leak in hot water faucet at sink beside office. Faucet is turned off at the main to avoid the dripping/ leak.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/14/2013 | Follow-up | |
Discussed violations with GM and re-inspection to follow for correction of these violations.. Discussed continuing monitoring of cold holding units and the sanitizer in the dish machine. Surface style thermometer is not permitted for use for obtaining temperature of food in cold holding units.. Discussed proper cooling methods and discussed employee health policy. Reviewed food handler cards and pest control logs.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: GM has signed up for June CFM class.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Left current schedule with GM.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health
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.
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: Cooling*
Observation: Two large brisket roasts in walk-in 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.
- Equipment and Utensils - Durability
Observation: The food containers holding the seafood (in the seafood reach-in) are not designed and constructed to be durable. Containers are chipped and damaged.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in many of the cold holding units..
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the kitchen Dishmachine and at the bar glass washer. Unable to prime kitchen unit so GM called technical support and they were on their way. Unit in bar was primed and correct concentration was reached. Explained to GM that monitoring is required to prevent this from occurring.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Cutting Surfaces
Observation: All the 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Dishmachine, wall around machine, under table of Dishmachine, inside all prep units, outside fryers, vents above stove, 4 drawer unit, racks in walk-in, storage shelf where bread etc is held, well under where box of straws are kept, all prep tables and underneath tables.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Tableware - Soiled and Clean Tableware
Observation: Clean utensils being stored in soiled containers. Dishmachine racks are soiled.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing facility located outside the office is not approved in accordance with manufacturer specifications. The cold water faucet is not working - repeat violation. .
Correction: Reconnect the automatic handwashing sink to provide for effective handwashing and in accordance with manufacturer specifications.
- Hand Drying Provision
Observation: No disposable towels were provided at the back hand sink.
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: Burnt out bulbs in the over head fixtures over the cook line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: Floors under the Dishmachine, all the kitchen floor drains (where hand sinks and 3 compartment sinks drain), strong odor coming from them, observed heavily soiled. Floors in walk-in were soiled with food and liquid debris.
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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05/20/2013 | Routine | |
Reviewed food handler cards and left 2013 schedule for new employees. Discussed employee health policy.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breasts on the grill was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Discussed better monitoring and using a calibrated thermometer to assure correct minimum temperature.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: TCS food (beans and rice) cold holding at improper temperatures. CFM discarded food and bottom of unit to be repaired before using to cold hold TCS food.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of many of the cookware, pots and pans 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the bar, glass machine. Repair tech was called and 3 compartment sink will be used until sanitizer dispenser can be fixed.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Shelves around cook area, Inside all prep units and outside cooking equipment,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Hand sink to the left of the chest freezer.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the @EQUIPMENT@ immediately.
- Physical Facilities in Good Repair
Observation: Cold water faucet dripping (so was turned off at the main water supply) at hand sink at the front of the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/22/2013 | Routine | |
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