Tanyard Country Club, 404 East Main Street, Louisa, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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August 19, 2009 | Routine | 3 | 6 | Details / Comments |
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April 15, 2009 | Routine | 6 | 3 | Details / Comments |
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August 15, 2008 | Routine | 4 | 1 | Details / Comments |
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August 01, 2007 | Routine | 2 | 0 | Details / Comments |
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May 01, 2007 | Routine | 1 | 10 | Details / Comments |
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April 11, 2006 | Routine | 3 | 9 | Details / Comments |
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April 11, 2006 | Routine | 3 | 9 | Details / Comments |
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March 03, 2005 | Routine | 4 | 11 | Details / Comments |
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March 03, 2005 | Routine | 4 | 11 | Details / Comments |
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March 03, 2005 | Routine | 4 | 11 | Details / Comments |
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April 28, 2004 | Follow-up | 0 | 2 | Details / Comments |
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February 24, 2004 | Routine | 5 | 9 | Details / Comments |
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April 18, 2003 | Routine | 3 | 9 | Details / Comments |
August 19, 2009 (Routine)
Violations:
- 0140 - Critical Repeat Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0610 - Ground Beef in the walk in cooler stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Improper method (sitting in non-running water) used to thaw POULTRY.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0830 - Critical Repeat The ready-to-eat (RTE) cole slaw and macroni in the walk in cooler was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quat ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 C - Repeat Observed accumulations of food residue and other debris on the inside surface of the white microwave located above the sandwich prep line.
Maintain nonfood-contact surfaces of equipment clean. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3250 - Toilet room doors are not getting completely closed, as they only go as far as the door jams
Keep toilet room doors completely closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
Good temperature controls in place and Employee Health Notice posted. Sanitizer concentrations were correct and dishwasher was sanitizing properly. Several repeat violations indicate need to focus on those areas so they are addressed before the next routine inspection.
April 15, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. - 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Food prep employee was eating soup in the kitchen while preping food.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination; Eggs in walk-in cooler stored next and above level of fish.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 2 - Critical Tomatoes on salad bar cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Moved up 2 inches of tomatoes to a refrigerator and will not fill so high in the future. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration Walk-in cooler are 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. 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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the microwave.
Maintain nonfood-contact surfaces of equipment clean.
Needs to focus attention immediately on critical violation to ensure safety of food being prepared for service in the restaurant.
August 15, 2008 (Routine)
Violations:
- 0130 - Critical Food employees observed with soiled hands and arms.
Inform all food employees to keep their hands and exposed portions of their arms clean. - 0140 - Critical Improper handwashing procedures observed. Observed empoyee wash hand without using soap.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0440 - Critical The tag for the container of raw (flash frozen) oysters are not available or are discarded immediately after the container is empty.
Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. - 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the oyster and hamburgers that may be served raw and/or undercooked
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
Today, routine inspection. Kitchen appears clean and well maintained. Good food storage order and date marking practices.
Person-in-charge to review proper hygiene practices with employees. Today, discussed consumer advisory and employee health policy.
August 01, 2007 (Routine)
Violations:
- 0050 - Critical Must have knowledgeable person in charge (PIC) in authority if food is handled or stored in areas where food temperatures must be maintained.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Recommend puting labels on each individually wrapped sandwich with date and discard time 4 hours past time/temperature control is lost or sandwich is prepared. Check ingredient temperature prior to preparing sandwiches.
Food manager will check temperature product temperature daily upon sandwich delivery and document on written log. Today, the sanck bar is generally clean and well organized. No preparation to occur at food establishment-olny shelving pre-packaged sandwiches since there is no screening to prevent flies.
May 01, 2007 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Repeat In bottom of sandwich bar refrigerator at cooks line-raw animal food-ground beef and cuts stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - Food stored on the floor or food stored less than 6" above the floor--boxes of meat on floor in walk in cooler--need more shelves and shelving unit in the walk in cooler to keep all food off the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1060 - Repeat The nonfood contact surface of the wire shelving in walk in cooler, lining shelves at bar refirgerator with cardboard, contact paper on shelves and bottom shelves of prep tables are rusting--None are corrosion resistant, nonabsorbent, and/or smooth--replace with commerical grade wire or steel.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - There was no temperature measuring device located in the bar refrigerators
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. - 1570 - Repeat Bottom of stoves was observed in a state of disrepair and damaged--need cover at base, old ice cream freezer in upstairs storeroom--lid cracked, door hinges broken, gaskets/torn and broken.
Repair/replace 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda gun holster at bar, bottom of keg cooler, threshold to bar refrigerator, condenser covers in refrigerators dusty..
Maintain nonfood-contact surfaces of equipment clean. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed in 3-compartment sink.
Properly utilize and train new employees on the approved method for manual warewashing--to wash, rinse, and then sanitize. - 1960 - Pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Need more wire shelving or drying racks to be installed
Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. - 3020 - Soap was not provided at the hand washing lavatory in the handsink in storeroom
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. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the handsink in storeroom
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 - 3180 - Repeat Wall and floor area under and behind dishwasher noted in need of 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.
Person in charge knowledgeable about food safety, restrooms clean and well stocked. Foods properly labeled and at proper temperature. Dishwasher sanitizing using hot water/pressure as well as chemical sanitizer---readjust unit to do one or the other.
April 11, 2006 (Routine)
Violations:
- 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Also use scoop with handle in dry good bins, rather than measuring cups
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0550 - In-use utensils improperly stored between use. Do not store in sanitizer between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0840 - Critical Repeat The commercially processed ready-to-eat (RTE) grated cheese and deli meat in the refrigeration unit is not labeled with a ""consume by"" date. Also, code pre-made sandwiches for service off of cart with 4 hours past production time, discard after that time.
Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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. - 1060 - The nonfood contact surface of the wooden shelving is not corrosion resistant, nonabsorbent, and/or smooth--replace with commerical grade wire or steel.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1570 - Repeat Bottom of stoves was observed in a state of disrepair and damaged--need cover at base.
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. - 1800 - Repeat The nonfood contact surface of the bottom of work tables, ceiling of upstairs ice machine, inside ovens, middle of hood dripping-make sure don't need drip tray. All have 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. - 3080 - Repeat Less than 10 foot candles of light was noted in the dry storage area in corner of kitchen. Over main prep table, light fixture out and needs repair.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Repeat Wall and floor area under and behind dishwasher noted in need of 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. - 3240 - Handwashing facilities are unclean --clean faucet handles and not maintained. Also need trashcan at front one in kitchen.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3330 - Critical Repeat Working containers of spray bottles of cleaning chemicals are not properly labeled.
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.
Make soup in small batches, sanitizer in 3-comp. sink good at 200ppm, hot water sanitizing dishwasher working well (wax tape melted), good separation of raw meat vs. ready to eat food throughout facility.
April 11, 2006 (Routine)
Violations:
- 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Also use scoop with handle in dry good bins, rather than measuring cups
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0550 - In-use utensils improperly stored between use. Do not store in sanitizer between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0840 - Critical Repeat The commercially processed ready-to-eat (RTE) grated cheese and deli meat in the refrigeration unit is not labeled with a ""consume by"" date. Also, code pre-made sandwiches for service off of cart with 4 hours past production time, discard after that time.
Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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. - 1060 - The nonfood contact surface of the wooden shelving is not corrosion resistant, nonabsorbent, and/or smooth--replace with commerical grade wire or steel.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1570 - Repeat Bottom of stoves was observed in a state of disrepair and damaged--need cover at base.
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. - 1800 - Repeat The nonfood contact surface of the bottom of work tables, ceiling of upstairs ice machine, inside ovens, middle of hood dripping-make sure don't need drip tray. All have 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. - 3080 - Repeat Less than 10 foot candles of light was noted in the dry storage area in corner of kitchen. Over main prep table, light fixture out and needs repair.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Repeat Wall and floor area under and behind dishwasher noted in need of 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. - 3240 - Handwashing facilities are unclean --clean faucet handles and not maintained. Also need trashcan at front one in kitchen.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3330 - Critical Repeat Working containers of spray bottles of cleaning chemicals are not properly labeled.
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.
Make soup in small batches, sanitizer in 3-comp. sink good at 200ppm, hot water sanitizing dishwasher working well (wax tape melted), good separation of raw meat vs. ready to eat food throughout facility.
March 03, 2005 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in walk-in in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other ( such as beef, fish, lamb pork, and poultry) and from prepared foods that are also stored in the same cooler. - 0790 - Corrected During Inspection Improper methods used to thaw poultry.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Corrected During Inspection Critical Process used for bean soup noted as not adequate to insure product was properly cooled; unmonitored and no temperature audits done. Product voluntarily discarded.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. - 0840 - Critical Some prepared ready-to-eat (RTE) foods in the walk-in cooler were not properly dated for disposition.
Date mark prepared and combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 0960 2 - Corrected During Inspection The trash can liner used for storing packages of dinner rolls is not approved to use for this purpose.
Remove packages from liner and cease using these liners for this purpose. - 1100 - The food contact surface of the bar ice bin system is not smooth, and is not of approved design; bin contains cold plate with beverage tubing that is no longer approved to touch ice.
Replace the bin system 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; cold plates with beverage tubing must now be integrated into the design of the bin. - 1180 - Corrected During Inspection Three of the food temperature measuring chefs thermometers were not of approved design. Removed.
Provide temperature measuring devices that are accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1570 - Some wooden shelving in need of refinishing; also any other wood surfaces.
Repair/restore surfaces or replace. - 1750 - Repeat Manufacturer containers were observed reused for the storage of some dry food items.
Discontinue the reuse of manufacturer containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - The nonfood contact surface of the following areas have accumulations of grime and debris: area under convection oven; some work table shelves; ice machine; bar area..
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items in a box in upper storage area observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Some clean pans, containers, utensils, etc. were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3180 - Wall and floor area under and behind dishwashing machine were noted in need of 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. - 3260 - Employees are not using appropriate storage spaces for the storage of personal items such as jackets, lotion, etc.
Designated areas need to be maintained for the storage of all personal items. - 3330 - Corrected During Inspection Critical Working container of cleaner in bar area was not properly labeled.
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.
Quats solutions used for storing wiping cloths. Chefs thermometers were calibrated. Food handler observed using gloves for handling ready-to-eat foods. Handsink accessible today.
March 03, 2005 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in walk-in in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other ( such as beef, fish, lamb pork, and poultry) and from prepared foods that are also stored in the same cooler. - 0790 - Corrected During Inspection Improper methods used to thaw poultry.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Corrected During Inspection Critical Process used for bean soup noted as not adequate to insure product was properly cooled; unmonitored and no temperature audits done. Product voluntarily discarded.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. - 0840 - Critical Some prepared ready-to-eat (RTE) foods in the walk-in cooler were not properly dated for disposition.
Date mark prepared and combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 0960 2 - Corrected During Inspection The trash can liner used for storing packages of dinner rolls is not approved to use for this purpose.
Remove packages from liner and cease using these liners for this purpose. - 1100 - The food contact surface of the bar ice bin system is not smooth, and is not of approved design; bin contains cold plate with beverage tubing that is no longer approved to touch ice.
Replace the bin system 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; cold plates with beverage tubing must now be integrated into the design of the bin. - 1180 - Corrected During Inspection Three of the food temperature measuring chefs thermometers were not of approved design. Removed.
Provide temperature measuring devices that are accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1570 - Some wooden shelving in need of refinishing; also any other wood surfaces.
Repair/restore surfaces or replace. - 1750 - Repeat Manufacturer containers were observed reused for the storage of some dry food items.
Discontinue the reuse of manufacturer containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - The nonfood contact surface of the following areas have accumulations of grime and debris: area under convection oven; some work table shelves; ice machine; bar area..
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items in a box in upper storage area observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Some clean pans, containers, utensils, etc. were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3180 - Wall and floor area under and behind dishwashing machine were noted in need of 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. - 3260 - Employees are not using appropriate storage spaces for the storage of personal items such as jackets, lotion, etc.
Designated areas need to be maintained for the storage of all personal items. - 3330 - Corrected During Inspection Critical Working container of cleaner in bar area was not properly labeled.
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.
Quats solutions used for storing wiping cloths. Chefs thermometers were calibrated. Food handler observed using gloves for handling ready-to-eat foods. Handsink accessible today.
March 03, 2005 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in walk-in in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other ( such as beef, fish, lamb pork, and poultry) and from prepared foods that are also stored in the same cooler. - 0790 - Corrected During Inspection Improper methods used to thaw poultry.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Corrected During Inspection Critical Process used for bean soup noted as not adequate to insure product was properly cooled; unmonitored and no temperature audits done. Product voluntarily discarded.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. - 0840 - Critical Some prepared ready-to-eat (RTE) foods in the walk-in cooler were not properly dated for disposition.
Date mark prepared and combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 0960 2 - Corrected During Inspection The trash can liner used for storing packages of dinner rolls is not approved to use for this purpose.
Remove packages from liner and cease using these liners for this purpose. - 1100 - The food contact surface of the bar ice bin system is not smooth, and is not of approved design; bin contains cold plate with beverage tubing that is no longer approved to touch ice.
Replace the bin system 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; cold plates with beverage tubing must now be integrated into the design of the bin. - 1180 - Corrected During Inspection Three of the food temperature measuring chefs thermometers were not of approved design. Removed.
Provide temperature measuring devices that are accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1570 - Some wooden shelving in need of refinishing; also any other wood surfaces.
Repair/restore surfaces or replace. - 1750 - Repeat Manufacturer containers were observed reused for the storage of some dry food items.
Discontinue the reuse of manufacturer containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - The nonfood contact surface of the following areas have accumulations of grime and debris: area under convection oven; some work table shelves; ice machine; bar area..
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items in a box in upper storage area observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Some clean pans, containers, utensils, etc. were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3180 - Wall and floor area under and behind dishwashing machine were noted in need of 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. - 3260 - Employees are not using appropriate storage spaces for the storage of personal items such as jackets, lotion, etc.
Designated areas need to be maintained for the storage of all personal items. - 3330 - Corrected During Inspection Critical Working container of cleaner in bar area was not properly labeled.
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.
Quats solutions used for storing wiping cloths. Chefs thermometers were calibrated. Food handler observed using gloves for handling ready-to-eat foods. Handsink accessible today.
April 28, 2004 (Follow-up)
Violations:
- 1750 - Repeat Manufacturer containers were observed reused for the storage of dry food products
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area (only 35 food candles available-verified by light meter)
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
Issues from last inspection have been addressed (2/24/04): Date marking observed. No open drinking containers. All food contact surfaces are easily cleanable. Implements available for handling ready-to-eat foods. Handwashing sink fully accessible.
February 24, 2004 (Routine)
Violations:
- 0830 - Critical Some ready-to-eat (RTE) foods 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. - 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. - 3080 - Repeat Less than 10 foot candles of light was noted in the upstairs storage area
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area
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 - 1060 - Wooden shelves storing canned goods are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (CORRECTED)
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0610 - Repeat Boxes of food stored less than 6" above the floor inside walk-in and in food preparation area (CORRECTED)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1100 - Critical The wooden spoons, rubber spatula, and onion container are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace these items 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. - 2720 - Missing dumpster lid needs replacement. Dumpster doors open.
Cover all waste containers when not in continuous use. - 2890 - Repeat Fluorescent lights in dishwasher area is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the homestyle freezer and upright unit are not easily readable.
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their 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. - 0480 - Lids of working containers are properly labeled. However, the container needs to be labeled.
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. - 2730 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. (CORRECTED)
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the server tray preventing its use.
Hands washed at appropriate times today. Chef thermometer available-demonstrated calibrating. Heat sanitizing dishwasher unit is functioning-verified by heat test strip. Quaternary ammonia sanitizing solution available (200ppm). Chemical test kit available.
April 18, 2003 (Routine)
Violations:
- 0800 - Critical Cooked pasta in walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Pasta made today and placed in cooler around 11:00AM. (temperature was taken at 1:15pm). pasta rated 68 degrees F.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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. - 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range. - 1800 - Area inside upright freezer 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. - 3080 - Less than 10 foot candles of light was noted in the dry storage area and in vent hood system.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3080 - Less than 50 foot candles of light was noted in the food preparation area.Fluorescent lights by walk-in need repair.
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 - 2810 - Floor or floor covering in dishwashing area is not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 0610 - Box of potatoes stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1750 - Single-service items were observed reused for the storage of food products.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2890 - Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their 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. - 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine.
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. - 3180 - Floor under pre-flush hose area noted in need of 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. - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
Chemical test kit available. Chef thermometer available. Hands washed at appropriate times.
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