- RESTAURANT
- *3.4- Foods in reach-in cooler under grill were holding at improper temperatures. Foods were raw chicken breast 43°F, sausage link 47°F, ham 44°F. Potentially hazardous foods shall be held at 41°F and below to prevent bacteria growth. Adjust cooler or schedule a maintenance man to look at this cooler.
- *4.4/4.6 - Dishwasher sanitizer concentration was above 200 ppm. Chlorine sanitizing solution residual shall be 2-50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue. PIC called someone to adjust sanitizer level.
- 6.2- Replace missing light in the walk-in freezer.
- 3.2 - Label the shaker of powdered sugar to prevent confusion and/or misuse.
- DELI
- C/*3.4- Sliced ham and turkey inside deli prep reach-in cooler had an internal temperatures of: Turkey 44°F and ham 43°F.
- Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. PIC placed meats in bottom of prep cooler.
- MEAT/SEAFOOD
- No violations.
- PRODUCE
- C/*4.4 Quat sanitizer concentration was below 100 ppm. Quat sanitizing solution residual shall be 200 ppm or per maniufacturer specifications to effectively sanitize food contact surfaces. More sanitizer was added to water to increase solution residual.
- RETAIL
- *7.1 - Matchlight Charcoal on shelf with hamburger buns. Poisonous/toxic chemicals shall be stored separate from food, clean equipment, single-use articles, etc. to prevent possible contamination.
- COFFEE BAR
- C/*7.1 - Espresso machine cleaner was stored in cabinet with coffee. Poisonous/toxic chemicals shall be stored separate from food, clean equipment, single-use articles, etc. to prevent possible contamination. Cleaner was moved to a shelf with other chemicals.
- BAKERY
- R/*4.5 - Soiled scoop in drawer with other clean utensils. Food contact surfaces shall be washed, rinsed and sanitized and clean to sight and touch. Utensil was put in area to be re-washed.
- 3.2 - Plastic tub holding struesel was not clearly labeled and the lid was cracked. Re-label container to prevent misuse/confusion and replace lid to prevent contamination. Discussed with PIC.
- 4.5 - Ice accumulation around door of walk-in freezer used for the restaurant and meat departments. Clean ice accumulation and schedule maintenance if necessary. Discussed with PIC.
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5/23/2012 | Standard 1 | |
- RESTAURANT
- *3.2/2.4- Observed food employee cut tomatoes and other ready-to-eat foods with bare hands. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or a suitable utensils.
- *3.4- Foods on top of reach-in cooler were holding at improper temperatures. Bottom of cooler at 40°F. Foods on top were cut tomatoes 53°F, cheese 51°F, whole egg 58°F, and ham 42.8°F. Potentially hazardous foods shall be held at 41°F and below to prevent bacteria growth.
- */C4.1- Long stem thermometer reading 26°F in an ice bath. Calibrate to 32°F to accurately monitor potentially hazardous food temperatures.
- */C3.4- Turkey/ham in sandwich table had a consume by date of 10/23. Turkey and ham on grill line had a consume by date of
- 10/22. Ready-to-eat potentially hazardous foods shall be consumed within seven days.
- *7.0/7.1- Spray bottle with blue fluid was stored on preparation counter. Label all toxic chemicals (Mr. Clean) to avoid confusion or misuse and store separate from food and single-use items.
- 4.4- Upright freezer in back area is dripping water. Equipment shall be in good repair. Replace missing hood filters on cooks line.
- 6.4/4.4- Clean the wheels and floor around charbroiler it has food debris build-up.
- 6.1- Floor on grill line is damaged. Repair damaged floor areas to facilitate cleaning.
- 6.2- Replace missing light in the walk-in freezer.
- 4.5- Replace dusty fan covers in walk-in cooler.
- DELI
- *3.4- Foods inside deli case were holding at improper temperatures. Turkey 45°F, ham 46°F, and roast beef 47°F.
- Cooler maintaining below 41°F but logs indicate cooler has fluctuated between 41°F - 49°F the past two weeks. Make any needed repairs and maintain potentially hazardous foods cold at 41°F and below. Maintenance has already been contacted.
- */C3.4- Dutch loaf had a consume by date of 10/22. Ready-to-eat foods shall be consumed within seven days. Dutch loaf was discarded during this inspection.
- MEAT/SEAFOOD
- 6.2- Replace the burned out light above the meat grinder in the walk-in cooler.
- C4.1- Scoop in seafood area was cracked almost into two pieces. Discard scoop to prevent possible contamination.
- PRODUCE
- 4.4- Cutting boards near back three compartment sink are scored and uncleanable. Discard cutting boards or resurface to facilitate cleaning and prevent possible contamination.
- RETAIL
- *3.4- Fresh mozzarella on olive bar had an internal temperature between 41°F-45°F. Appears the container was overflowing and a smaller amount of product would help maintain food at 41°F and below.
- COFFEE BAR
- C 6.4- Small flying insects inside the muffin case. Provide adequate pest control measures and clean interior of case. Discard any contaminated foods.
- BAKERY
- 4.4- Gaskets on the BKRl-FRZ01 freezer were torn. Equipment shall be in good repair.
- 6.2- Replace burned out light in walk-in freezer.
- Note: Bakery case reportedly not used for potentially hazardous foods was holding at 50°F.
|
10/24/2011 | Standard2 | |
- RESTAURANT
- *3.4/4.4- Cooked sausage in refrigerated drawer had an internal temperature of 44°F and unit had an ambient air temperature of
- 43.7°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. Unit will be serviced. Reportedly cooler was holding below 41°F first thing in the morning but after grill is turned on cooler raises in temperature.
- 6.4- Ceiling tiles, floor, and walls in the dish machine area are dirty/moldy. Clean this.
- 4.5- The hood filters above the fryers has grease build-up. Clean this.
- MEAT/SEAFOOD
- *4.4- QAC sanitizer at 500 ppm. Maintain quaternary ammonium chloride at 200 ppm to avoid leaving a toxic residue on food contact surfaces.
- BAKERY
- *4.5/4.6- Rolling pin and bakery pans on bottom shelf are dirty. Clean and sanitize food contact surfaces to sight and touch.
- 4.5- Rolling racks have food debris build-up. Clean this.
- *4.6- Pan washer indicates final rinse at 190°F although thermo label does not indicate it reaches 160°F at the plate surface. A new pan washer is on site to be installed in a few days. Be sure food contact surfaces are being sanitized.
- 4.4- Gasket on BKRY1 Frez01 are torn. Equipment shall be in good repair.
- 3.2- Strawberries were taken out of the container, cut, and used in parfaits. Fruits must be washed prior to preparation.
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4/1/2011 | Standard 1 | |
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