- Sanitization methods - hot water, chemical
Observation: Low temp chlorine sanitizing dish machine tested low, 0 ppm. An air bubble was in the line, no sanitizer was dispensing on final step. Inspector was able to assist the person in charge to remove the bubble. Dish machine tested at the correct sanitizer concentration.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution set up in the kitchen while food preparation was taking place. Person in charge set up a sanitizer bucket at the correct concentration.
- Toilet room
receptacle, enclosed, fixtures clean
- Equipment location, installation, repair, and adjustment
Observation: True cooler unit with dessert items has a drip from the condenser. Water builds up on the lids of plastic food containers or in the bottom of the cooler. Repair.
- Posting inspection reports
Observation: Completed Food Inspection Report is not posted. Page 1 is posted at the bar behind glass rack. Reports need to be eye level and easily readable.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to check the dish machines sanitizer concentration.
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12/14/2015 | Regular |
| No violation noted during this evaluation. | 04/29/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Employee handling ready to eat foods with bare hand while preparing orders in the kitchen. Inspector informed employee of the bare hand contact requirements for handling food and gloved requirements. Handouts supplied to employee.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Butternut squash soup(55F) prepared on 4/19, queso dip(46F), two containers of corn chowder soup(46F) prepared on 4/18 in the walk in cooler were not cooled as required by the food code. Both containers of food were discarded by staff.
- Eating, drinking, or using tobacco
Observation: Employee drink with no tight fitting lid stored in the kitchen. Employee removed and placed in the office.
- Air drying of equipment and utensils
Observation: Clean food storage containers are wet stacked after cleaning in the dish room and not allowed to properly air dry.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the kitchen food slicer. Employee stated the slicer was not used today. Slicer was disassembled and cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution set up at time of inspection while food was being prepared. Employee set up a new quat bucket.
- Handwashing signage
Observation: Hand washing reminder signs not posted at all hand washing sinks throughout the kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple preppared food items in the line coolers were missing labels and date marks. Employee correctly date marked the items.
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04/20/2015 | Regular |
| No violation noted during this evaluation. | 10/15/2014 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Cooler condenser is dripping on the inside of the True salad cooler. Water observed on tops of container lids.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on floors under equipment racks and in corners.
- Using a handwashing sink- operation and maintenance
Observation: Missing handle for the hot water faucet at the dish room hand washing sink has not been installed.
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09/26/2014 | Physical Recheck |
- Common name-working containers
Observation: Pro-safe mult-purpose spray bottles were not labeled with name of contents. PIC had all bottles labeled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above and open container of tomato bisque soup in the walk in cooler. PIC removed the eggs and stored them correctly away from ready to eat foods.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on floors under equipment racks and in corners.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Tomato bisque soup(58F) prepared on 9/16 and queso dip(59F) prepared on 9/16 in the walk in cooler were not cooled as required by the food code. Both containers of food were discarded by staff.
- Using a handwashing sink- operation and maintenance
Observation:Hot water handle for the dish room hand washing sink is missing. Repair handle so hot water can be used.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the kitchen food slicer. Employee stated the slicer was not used today. Slicer was disassembled and cleaned. Debris build up on the inside of the kitchen ice machine. Employee cleaned/sanitized the inside of the ice machine.
- Food storage - preventing contamination from the premises
Observation: Cooler condenser is dripping on the inside of the True Salad cooler and the drips are collecting on the lid of the Cherry Vinegar. Food stored on the floor inside the walk in freezer.
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09/17/2014 | Routine |
| No violation noted during this evaluation. | 04/29/2014 | Illness Complaint |
| No violation noted during this evaluation. | 04/21/2014 | Follow Up LOC |
- Plumbing system maintained in good repair
Observation: Leak observed from faucet of the three compartment sink. Water at the hand sink by delivery doors continues to run after faucet is turned off.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the blade of the table mounted can opener. PIC cleaned.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check concentration of sanitizer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Debris build up on hood system and vents.
- Hand drying provided
Observation: No paper towels supplied at the bar hand sink.
- In-use utensils, between-use storage
Observation: Utensils stored in bucket of water (91F) on cook line. PIC removed water from bucket.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Fan guards in the walk in cooler have dust build up. Tray collecting grease under fryer needs to be change.
- Sanitization methods - hot water, chemical
Observation: Quat sanitizer solution in the kitchen tested low. 0ppm. PIC in charge manually made up a new solution. Wall dispenser is not mixing sanitizer correctly. PIC called service company during inspection.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometer not available inside two kitchen reach in cooler and at bar cooler with dairy products.
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03/28/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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03/07/2013 | Routine |
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