All violations corrected from previous report, excellent. Thank you for taking care of the items from the previous report.
November 03, 2008 (Routine)
0820 A 2 - Critical The right side of the salad bar is not cold holding at proper temp. It appears that the right side compressor is locked up..There is very little air flow in this section. OPERATOR SWITCHED THE PHF=potentially hazardous foods to the left side and the generic non-PHF's to the right side. OPERTOR HAS CALLED THE SERV ICE PERSON TO HAVE THE UNIT ADJUSTED TO MAINTAIN AN AMBIENT TEMP. OF 36 TO 38 DEGREES F ENSURING FOOD TEMPS. OF 41DEGREES F OR BELOW. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
1100 - Observed a few Lexan containers that were chipped or broken and no longer cleanable. Replace the containers 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.
3170 - Put the drain grate covers over the drain in the kitchen as discussed. One of the drains may need to be snaked-it appears to be backed-up. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment ie: old equipment, to-go food containers, etc... Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Overall, the kitchen looked fine. Observed good food temperatures in the kitchen. There was a problem at the salad bar with what might be a compressor issue. Employees had clean aprons/uniforms and had hair restrained. Operator had a chef's thermometer and required test-strips. All the Mngrs.are currently SERV/SAFE certified. Operator is keeping HACCP based food temperature logs. Observed 200 ppm QUATS sanitizer in the buckets of sanitizing solution, good job! The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse- The psi guage was registering at 25 psi=perfect.
October 22, 2007 (Routine)
1580 - Repeat Some of the cutting boards ie: salad prep. board are scratched/scored and no longer cleanable. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
3300 - Observed grease and some litter on the dumpster pad. Have the dumpster pad degreased and pressure wash. Maintain the premise free of litter.
Overall, facility was clean and organized. Observerd good food and unit temperatures. Operator is keeping HACCP based food temperature logs, great job! Employees had clean aprons/uniforms and had hair restrained properly. All handsinks were fully stocked with soap/paper towels and had signage posted. Observed good handwashing practices and use of gloves with the RTE=ready to eat foods. Operator has implemented a "use by date" on food products in storage. Operator had required thermometers, and test strips. Observed the sanitizing solution buckets at proper concentration= 200 ppm QUATS. The mechanical dishmachine was sanitizing @ 180 in the final rinse. The dishmachine was clean as well as the handsink area in the dishroom, excellent work.
January 09, 2007 (Routine)
0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
1580 - The cutting boards at the sandwich prep. units are slightly scored/scratched. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Overall, the facility looked fine, good job folks! Operator is doing a great job on keeping HACCP food temp. logs. The facility has a good check system in place for cooking, cooling and reheating. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. The employees had clean uniforms and had hair restrained. Observed cooks practicing good hand washing. The sanitizing solutions were set up. Several employees are SERV/SAFE certified.
January 03, 2006 (Critical Procedures)
0260 - Critical Observed one container of orange juice that was dated December 10, 2005. OPERATOR CORRECTED AT THE TIME OF EVALUATION BY DISCARDING.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the canopener blade, and the slicer. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
Thank you for the following: Overall, the kitchen was very clean and well organized. Observed good food and unit temperatures. Operator was keeping a food temperature log, nice job. Operater stated that they are using ice bath method to cool the product. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse.
April 28, 2005 (Routine)
0570 - There was no sanitizer detected in the sanitizing solution under the counter. OPERATOR CORRECTED @ TIME OF EVALUATION= 200 ppm QUATS. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Repeat Observed a few boxed food items on the floor in the walk-in units. Elevate food storage onto approved shelving with minimum 6" legs or casters.
1800 - Observed grease/dust on the hoodvent and back of fryers. Clean the surface at a frequency necessary to preclude accumulation of soil residues.
The mechanical dish machine was sanitizing @ 180°F in the final rinse. The test strip turned completely. Good food temperatures, good job on food temp. log.
June 24, 2004 (Routine)
0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Corrected at the time of evaluation. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
0480 - There were two unlabeled containers that according to the mngr. are containers of pre-measured sugar used for the iced tea. 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.
0610 - Repeat Observed a few boxes on the floor in the walk-in freezer. Elevate food storage onto approved shelving with minimum 6" legs or casters.
2310 - Critical The handwashing facility was blocked by an employee using an ironing board preventing access by employees for easy handwashing. Employee corrected at the time of evaluation. Access to the handwashing facility identified above is to be available during all hours of operation.
3020 - Soap was not provided at the hand washing lavatory in the bar. 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.
The mechanical dishmachine was sanitizing @ 180°F in the final rinse. The three compartment sink at the bar was set up correctly with wash, rinse, and 100 ppm chlorine in the third basin.
June 04, 2003 (Critical Procedures)
The violations from the previous report have been corrected.
May 30, 2003 (Routine)
0610 - There were a few boxed food items on the floor in the walk-in freezer. Elevate food storage onto approved shelving with minimum 6" legs or casters.
1100 - The butter brush was heat damaged and no longer cleanable. Repair or replace the butter brush 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 buildup of food debris.
1570 - The door gasket of the walk-in refrigerator was damaged. The mngr. stated that this item has been put on a work order to be replaced. Repair or replace the walk-in door gasket in accordance with the manufacturer's specifications.
1770 - Observed accumulations of grime and debris on the following food contact surfaces: the inside lid of the ice-machine had a build-up. Clean and sanitize these surfaces for food contact.
1800 - The nonfood contact surface of the back of the fryers, and hoodvent filters had accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
The mechanical dishmachine was sanitizing. The test strip indicated that 180 degrees F was obtained in the final rinse. The bar three compartment sink was set up correctly with 50-100 ppm chlorine in the third basin.
January 21, 2003 (Routine)
2010 - Ice buckets were found stored on the floor Discontinue storage of clean equipment and utensils in a location subject to contamination.
0540 - Critical Oven Dirty Clean it
1770 - Exhaust vent and filters greasy Clean them
3180 - Walls Dirty in places Clean them
1960 - Pans put up wet Should be air dried
0240 - All beards must be restrained with a beard net or other effective means