- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employees observed cutting fresh mushrooms in food prep area and lemons in bar area with bare hands. Employees were instructed on proper glove use at time of inspection.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 06-Apr-2016
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Food stem thermometers in food prep area are not calibrated properly.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications. Correct By: 16-Apr-2016
- FOOD CONTACT SURFACES - SOILED
Observation: Soda dispenser gun at bar was observed to have a heavy slime mold build-up in the nozzle and orfice area where the soda is dispensed.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 16-Apr-2016
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without an effective hair restraint(no cap, visor, hair-net or hair in a tight bun with a clip/rod).
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 06-May-2016
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored dirty and on food prep surfaces between use.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution between use. Correct By: 06-May-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The bulk onions were observed stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 06-May-2016
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE
Observation: Stem thermometers in food prep area are not easily readable - heavy caked-on grease observed on the thermometer sight-glass area.
Correction: Provide thermomters that are easy to read - clean sight glass area frequently. Correct By: 06-May-2016
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04/06/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before using single use disposable gloves. Discussed with employee when to wash hands.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Spanish rice in the Presto holder is hot held at 84°F. Employee reheated the product to 165F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Diced tomatoes are stored on the counter at ambient temperatures and are held at 64°F. Employee moved the product into the cooler and we discussed using an ice bath with a sufficient amount of ice to keep products below 41F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (corrected on site)
Observation: Utensils in the Hobart LX-1 warewashing machine are not exposed to the chlorine (0 ppm) sanitizer for the required amount of time. Facility discontinued using the machine and will manually wash, rinse and sanitize utensils and equipment till the machine is repaired.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- Critical: TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER
Observation: Bleach for the dishwasher is stored in a container with a different chemicals label.
Correction: Provide labels for poisonous or toxic materials used in or by the food establishment.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometers in the prep line coolers could not be located.
Correction: Calibrate or replace thermometer.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Cold water is not available at the handwashing sink and the hot water temperature 124°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct By: 03-Jun-2015
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sink is being used as a drink dump sink which obstructs proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Presto deep fryers, used for hot holding, are not designed to be submerged in sanitizer or placed in a mechanical dishwasher. The appliances are also not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
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05/20/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat [cilanto/parsley, tomatoes, carrots] vegetables stored directly next to bulk formed raw burger tub in WIC with bloody juices accumulated on cover of tub.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 12-May-2014
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for [large kettles of cheese/sausage soup, ham/cabbage soup, beef roast drippings/gravy] in food prep area. Operator indicated large kettles are kept on counter in food prep area for initial cooling and then placed in walk in cooler to cool without using proper cooling methods as indicated below in corrective action. Operator agreed to finish cooling above stated foods with smaller volumes in the large kettles and then placing in freezer to complete cool down process.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 12-May-2014
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS (corrected on site)
Observation: Five Food thermometers were not calibrated properly - room temperatures of 5 thermometers observed that are currently being used to monitor food temperatures were at 60,48,67,64 and 59 degrees fahrenheit. Operator was trained on how to calibrate thermometers at time of inspection.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications. Correct By: 12-May-2014
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sinks observed behind bar during inspection were unavailable for proper handwashing. Both sinks were being used as dump sinks for drinks and had straws, and a strainer in sinks.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoops were improperly stored in beverage ice at ice bin - handles observed lying in ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
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05/12/2014 | Routine | |
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