- THAWING- Observed fish being thawed under running draining water. Other containers or water were used to thaw frozen packaged lobster and salmon. These foods were relocated to the walk-in cooler, they were already thawed and at room temperature. Use other methods of thawing if only one sink is available for running draining water. Foods can also be thawed under running draining water.
- Good raw animal storage throughout.
- DATE MARKING- Date marking is not consistent. Jalapeno dip with cream cheese dated 2/24 and 3/8. Several items had different dates. Ready-to-eat potentially hazardous foods shall be dated when prepared and consumed within seven days. Dip was discarded during this inspection.
- Long stem thermometer available for use.
- Pasta was being cooled with ice and cold water.
- Reportedly foods are reheated on the stovetop or microwave.
- 4.5- The following equipment has debris build-up: exterior of large mixers, walk-in cooler shelving, ice build-up in walk-in freezer, and bottom of Cres Cor unit with bread. Clean these areas.
- 6.4- Floor and wall junctures and floor in front grill area is soiled. Clean the floor more thoroughly.
- 6.4- Small flying insects observed throughout. Reportedly operation is working with pest control company.
- *4.5/4.4- Cutting boards are soiled and scored. When cutting boards can not longer be effectively cleaned the shall be resurfaced or replaced to prevent possible cross contamination.
- 6.2- Replace burned out light under the ventilation hood.
- 6.4- Walls around handsink is dirty. Clean this.
- 6.1- Back door left open. Keep outer openings closed to prevent pest entry.
- 6.1- Replace missing light shields in the kitchen.
- 4.4- Torn gaskets on the Beverage Air unit on cooks line. Equipment shall be in good repair.
- 6.2- Provide handwash signs at all handsinks.
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3/16/2012 | Critical Control Point 1 | COOLING- French Onion soup cooling in a large container with an internal temperature of 44.5°F. Reportedly soup was placed in shallow containers then transferred to large bucket. In addition rice was 126°F after one hour, lids were placed on containers and stacked on top of each other. Discussed leaving lids off rice and not stacking to allow for rapid cooling.
Potentially hazardous foods shall be cooled from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. Lids were removed from rice and French Onion soup was discarded.
CHEMICAL- Spray bottles and chemical bottle was not labeled. Label all toxic chemicals to avoid confusion or misuse.
Reportedly new labels will be ordered from chemical company.
COLD HOLDING- Reach-in cooler on grill line at 43°F. See temperature log below (*). Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Cooler was adjusted during this inspection.
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- XII CHEMICAL: Chemical spray bottles were hanging on the liquor shelving in the bar. A chemical spray bottle was stored on a shelf next to silverware in the server station. Store chemicals and cleaners separate from food and equipment to prevent possible contamination. PIC corrected during this inspection.
- XI PROTECTION FROM CONTAMINATION: Observed raw ground beef stored above raw bacon in the walk-in cooler. Observed raw chicken was stored above the raw fish in the reach-in cooler. Store raw animal foods separate from other types of raw animal foods and according to cooking temperatures. PIC corrected during this inspection.
- Pasteurized eggs are used for salad dressing.
- Note: Discussed proper cooling and the use of small shallow portion, uncovered, under refrigeration for cooling.
- Note: The ambient air temperature in the salad reach-in was at 47°F. The unit was in the process of being stocked during the inspection. The unit was also, adjusted during this inspection.
- R/C/*4.5/4.6 Observed soiled knives in the knife storage rack. Properly clean and sanitize food contact surfaces after contamination occurs and prior to storage.
- 6.4 The floor below the soda boxes and chemicals shelves is soiled. Clean this.
- C/4.5 The fan guards and outside of the condenser is dusty. Clean this at a frequency to prevent accumulation.
- 4.4 The following door seals are torn:
- - both doors on the two door Beverage Air unit
- - two of three doors on the three door Beverage Air unit
- Replace torn door seals. Equipment shall be in good repair.
- 3.2 Observed unlabeled spray bottles and squeeze bottles. Label all ingredient containers to prevent misuse.
- 6.4 Observed flying insects throughout the kitchen. Take measure to prevent the presence of insects.
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7/27/2011 | Critical Control Point 1 | Person-In-Charge (PIC): Perry, Jim and John
Hand sinks area adequately stocked with soap and paper towels.
Observed chemicals properly labeled and stored throughout the operation.
Observed ribs cooling properly in the walk-in cooler.
Observed proper storage of raw animal foods.
TEMPERATURE MEASURING DEVICE: Provide a long stem thermometer ranging from 0°F to 220°F in order to monitor food temperatures.
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- XII CHEMICAL: Chemical spray bottles were hanging on the liquor shelving in the bar. A chemical spray bottle was stored on a shelf next to silverware in the server station. Store chemicals and cleaners separate from food and equipment to prevent possible contamination. PIC corrected during this inspection.
- XI PROTECTION FROM CONTAMINATION: Observed raw ground beef stored above raw bacon in the walk-in cooler. Observed raw chicken was stored above the raw fish in the reach-in cooler. Store raw animal foods separate from other types of raw animal foods and according to cooking temperatures. PIC corrected during this inspection.
- Pasteurized eggs are used for salad dressing.
- Note: Discussed proper cooling and the use of small shallow portion, uncovered, under refrigeration for cooling.
- Note: The ambient air temperature in the salad reach-in was at 47°F. The unit was in the process of being stocked during the inspection. The unit was also, adjusted during this inspection.
- C/*4.5/4.6 Observed soiled knives in the knife storage rack. Properly clean and sanitize food contact surfaces after contamination occurs and prior to storage.
- 3.2 Food boxes were stored on the walk-in freezer floor. Store food 6 inches off the floor.
- 3.2 Label the bulk sugar container.
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1/14/2011 | Critical Control Point 1 | Person-In-Charge (PIC): Randy
An accurate long stem thermometer was available for use.
Hand sinks area adequately stocked with soap and paper towels.
Observed proper thawing under refrigeration.
Observed proper date marking throughout the operation.
II PERSONAL CLEANLINESS: Observed an open cup of soda on the food preparation table. Employees may only drink beverages from covered cups in food preparation and food storage areas. Corrected during this inspection.
Ribs are being reheated in a APW Wyatt cook and serve. It appears that the ribs will reach 165°F in two hours.
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