- HOLDING: Refer to the log on the bottom of page one foods marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms. PIC was asked to relocate these food items.
- PROTECT FROM CONTAMIANTION: Observed the raw sausage was stored behind the pepperoni on the top of the reach-in unit.
- Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent crosscontamination.
- This food product was relocated today.
- Foods are thawed under refrigeration or in an ice bath.
- Foods area reheated in the microwave.
- One accurate thermometer was available for use.
- Discussed hand sinks and their use.
- DATEMARKING: Desserts and food items on the top of the reach-in were lacking date marking. Foods shall be dated the day of opening or preparation and shall be used or discarded in seven calendar days. PIC was asked to date these foods.
- R/*4.5/4.6 The following food contact surfaces need cleaned:- bread slicer
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/6.4 Observed an employee sweater stored on the equipment storage shelf. Store employee personal items in a separate designated area in order to prevent possible contamination.
- R/3.2 Observed pitchers, for soaking pop guns, stored in the indoor and outdoor bar ice bins. Do not store items in ice designed for consumption in order to prevent possible contamination.
- 6.2 Provide hand washing signs at the kitchen, both bars, and the women's restroom hand sink, to inform employees where to wash their hands.
- 6.4 Clean the soiled or stained ceiling vents throughout, and floor drains throughout as needed.
- 3.2 Observed ice scoops throughout the operation were stored touching the ice. Store the ice scoops in the food with the handle extended outward.
- 5.4 Observed fruit/drain flies throughout the dish area and especially in the floor drain under the pop dispensing machine.
- Provide pest control measures.
- 4.5 Clean the shelf under the beverage machine which is soiled and attracting pests.
- 4.5 Clean the interior of the steam table which contains mineral deposits.
- 4.4 Repair the damaged/lacking panel on the beverage machine to provide a cleanable surface and to prevent the attraction of pests.
- 4.4 Repair the lacking or duct taped handles on the sliding doors of the beer coolers, to provide a cleanable surface.
- 4.4 Repair the damaged door seals on both two door bar coolers in the outside bar, and the walk-in cooler.
- 4.5 Clean the dusty exterior of the condenser cover on the refrigeration unit in the outside bar.
- 4.3 Repair the damaged caulk surrounding the hand sink in the kitchen area.
- 4.5 Clean the soiled canned good rack.
- 4.4/4.5 Clean or repair rusty shelving throughout the reach-in/refrigeration units as needed to provide a cleanable surface.
- 6.4 Clean the soiled floor surface under the dish machine.
- 6.1 Keep the back door closed to prevent pest entry.
- 3.2 Observed the bag of bread crumbs were open. Keep foods closed or relocate them to a covered container to prevent contamination.
- 6.2 Repair the non-functioning light fixtures in the walk-in cooler to provide 10 foot-candles lighting.
- 6.4 Observed a pack of cigarettes and lighter on the shelf above the reach-in cooler. Store employee personal items in a separate designated area.
- 3.2 Label the water squeeze bottles with the name of the food to avoid confusion and misuse.
- 5.4 Provide a covered can in the employee restroom.
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5/23/2012 | Critical Control Point 2 | R/CHEMICAL: Observed chemical spray bottles throughout the operation all in a Crystal Clear bottle, but contained a variety of different chemicals. Label all toxic chemicals correctly in order to avoid confusion or misuse. PIC labeled/relabeled the spray bottles today.
R/CHEMICAL: Observed three chemical spray bottles hanging from the shelf above the ice tea dispenser and wrapped silver ware. Store toxic chemicals in a separate designated area from food and equipment to prevent crosscontamination.
PIC was asked to relocated these bottles.
COOLING: Observed Tortilla soup and wedding soup form the previous day were cooling for approximately 12 hours and were holding at 45-46°F. Food shall be cooled from 135°F-70°F within two hours and from 135-41°F within a total of six hours to limit the growth of organisms. Recommend to discard these food items.
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- NOTE: Observed the following items stored on the chemical shelf:
- -Round-up weed killer
- -Minwax spray paint
- -Wasp/Hornet spray
- These items are not approved for use in a food service. Store these items in an area separate from the kitchen (ex: outdoor storage shed) in order to prevent possible contamination.
- -Observed proper raw animal food storage, separate from and below ready-to-eat foods.
- -Observed employees drinking from covered beverage containers in the food prep areas.
- -Observed proper thawing under refrigeration.
- -Observed employees wearing single-use gloves, when cutting lemons, in order to prevent bare hand contact.
- -Observed proper date marking.
- -Observed consumer advisory properly noted on the menu.
- *5.1 Hot water was turned off to the cooks line hand sink. Make necessary repairs in order to provide hot water, at least 100°F, at all hand sinks. Maintain plumbing in good repair. PIC stated that repairs are scheduled for today.
- *4.4 Observed the quat sanitizer in the wiping cloth buckets at 400ppm. Maintain quat sanitizer at 200ppm in order to effectively sanitize without leaving a toxic residue.
- R/*4.5/4.6 The following food contact surfaces need cleaned:
- -dried food debris on potato choppers
- -dried food debris on slicer blade
- -food debris build-up on pizza oven racks
- -food debris on pizza paddle
- -food debris on pizza pans
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/4.1 Provide an accurate thermometer in the 3-door reach-in cooler in order to monitor ambient air temperature. Ambient air temperature was below 41°F today.
- R/C/6.4 Observed an employee coat stored on the dry storage shelf. Store employee personal items in a separate designated area in order to prevent possible contamination.
- C/3.2 Observed pitchers, for soaking pop guns, stored in the indoor bar ice bins. Do not store items in ice designed for consumption in order to prevent possible contamination.
- NOTE: Unable to check the dish machine due to repairs being made. Monitor in order to determine that 180°F is reached on the sanitizing rinse.
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12/5/2011 | Critical Control Point 2 | R/HANDWASHING: Observed the outdoor bar hand sink lacking paper towels. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC agreed to replace the paper towels today.
R/CHEMICAL: Observed the following chemical spray bottles improperly labeled:
-degreaser in a spray bottle labeled window cleaner in the indoor bar area
-unlabeled sanitizer spray bottle in the indoor bar area
Label all toxic chemicals correctly in order to avoid confusion or misuse. PIC labeled/re-labeled the spray bottles today.
R/TEMPERATURE MEASURING DEVICE: No long stem thermometer available to monitor food temperatures. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to monitor food temperatures. Only a high temperature (roast) thermometer available today. PIC agreed to purchase thermometer.
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- The following is a repeat critical violation from the Standard 1 and CCP reports dated 6/9/11:
- C/*2.4/6.2 No paper towels observed at the outdoor bar hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- -Coolers were cold holding properly below 41°F.
- -1 accurate digital thermometer was available for use.
- -Chemical spray bottles were labeled properly.
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6/20/2011 | | |
- *4.4 Observed the following coolers with improper ambient air temperatures:
- -reach-in and prep cooler next to the ice machine at 56°F and 73°F respectively
- -3 door reach-in at 53°F
- Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below. See Critical Control Point inspection dated 6/9/11.
- Reach-in near the ice machine returned to 35°F, however, the prep cooler remains at 53°F. The 3 door reach-in is still 53°F, however, the prep portion is at 40°F. PIC scheduled repairs today.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -grease build-up on the interior of the convection oven
- -pop syrup build-up on the pop gun nozzles at the outdoor bar
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 3.2 The following items were lacking a label
- -water squeeze bottles on the prep table
- -C/pretzel salt container
- Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- 4.5 Clean the side of the upright freezer in order to remove grease build-up from fryers.
- R/4.4 Repair the torn door seal on the upright freezer.
- R/C/6.4 Relocate employee shirts/aprons to a separate designated area away from food and equipment.
- 3.2 Store the indoor bar ice scoop out of the ice and on a clean, dry surface in order to prevent possible contamination.
- 4.2 Provide a quat test kit in order to monitor the concentration of the quat sanitizer.
- 4.1 Provide an accurate thermometer in the following coolers:
- -3 door reach-in cooler 53°F
- -pizza reach-in 33°F
- -indoor bar cooler with whip cream 38°F.
- NOTE: Observed milk in the upright cooler and the walk-in cooler with expiration date of 6/5/11. Check and discard products as necessary.
- COLD HOLDING: Observed several potentially hazardous foods (PHFs) cold holding improperly, including but not limited to:
- -turkey 73°F
- -cut tomato 73°F
- -ham 56°F
- -chicken 53°F
- -pasta salad 55°F
- Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. The above mentioned temperatures are due to elevated ambient air temperatures in 2 of the reach-in/prep coolers on the cook's line. See Standard Inspection dated 6/9/11. PIC adjusted the temperatures and moved the PHFs to coolers cold holding properly. PIC called for repairs. Recommend discarding any contaminated food.
- -Observed proper date marking throughout.
- -Observed proper thawing in the walk-in cooler.
- -Observed proper raw animal food storage in the walk-in cooler.
- -Consumer Advisory is properly noted on the menu.
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6/9/2011 | Standard 1 | PERSONAL CLEANLINESS: Observed an employee drinking from an uncovered beverage in the food prep area. Drinks shall be covered in areas of food and equipment. The beverage was replaced with a covered cup.
HANDWASHING: Observed the following hand sinks lacking paper towels:
-cooks line
-meat slicing area
-outdoor bar
Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC replaced the paper towels today.
CHEMICAL: Observed several chemical spray bottles improperly labeled. Label all toxic chemicals correctly in order to avoid confusion or misuse. PIC discarded and emptied all of the mislabeled chemicals today.
TEMPERATURE MEASURING DEVICE: No long stem thermometer available to monitor food temperatures. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to monitor food temperatures. Only high temperature thermometers available today. PIC agreed to purchase thermometer.
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| No violation noted during this evaluation. | 1/26/2011 | Critical Control Point 2 | R/DATEMARKING: Observed a bag of meatballs, opened Monday, in the reach-in pizza cooler lacking a date mark.
Foods shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the meatballs today.
R/CHEMICAL: Observed 3 unlabeled chemical spray bottles. Label all toxic chemicals in order to prevent confusion or misuse. PIC relabeled the spray bottles today.
CHEMICAL: Observed a chemical spray bottle stored on a shelf above food containers. Store toxic chemicals in a separate designated area, separate from and below food and equipment, in order to prevent possible contamination.
-2 accurate long stem thermometers were available for use.
-Observed proper thawing of soups under refrigeration.
-PIC was knowledgeable of proper reheating procedures.
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- CHEMICAL: Observed degreaser in spray bottles labeled glass cleaner. Re-label these spray bottles in order to avoid confusion or misuse. PIC agreed to re-label the spray bottles.
- PROTECTION FROM CONTAMINATION: Observed 2 cans of olives dented on the seam. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return to supplier.
- HANDWASHING: No paper towels available at the outdoor bar hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate hand washing. Discussed installing a paper towel dispenser with PIC.
- -2 accurate long stem thermometers available for use.
- -Observed employees wearing single use gloves to avoid bare hand contact.
- -Observed proper raw animal storage, separate from and below ready-to-eat food, in the walk-in cooler.
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7/29/2010 | Critical Control Point 1 | DATEMARKING: Observed a container of tuna salad in the reach-in cooler lacking a date mark. Foods shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC. Reportedly, the tuna salad was made on Monday or Tuesday.
COLD HOLDING: The following foods were cold holding improperly:
-tuna salad on the prep top cooler 47°F
-hard boiled eggs on the prep top cooler 46°F
-guacamole on the prep top cooler 45°F
-cappicola prep top cooler 54°F
-roast beef prep top cooler 44°F
Potentially hazardous foods (PHFs) shall be cold holding at 41°F or below in order to limit bacterial growth. PIC lowered the cooler temperature of the unit holding the tuna, hard boiled eggs, and guacamole. Discussed stacking less deli meats in the prep cooler.
PERSONAL CLEANLINESS: Observed an uncovered beverage on the cook's line. Drink from covered beverages in order to prevent possible contamination. PIC covered the beverage.
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