HACCP Discussed food storage.
Quat sanitizing spray bottle concentration: 200 ppm
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on the floor in the walk-in cooler.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
Interior center plate of microwave is soiled.
Wash, rinse and sanitize center plate.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior panel of ice machine. 2.interior bottom surface of the beer cooler, 3. hood baffles.
Clean all non-food contact surfaces daily.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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10/30/2015 | Routine | 91 |
HACCP All hand sinks shall be used for handwashing only.
Quat sanitizing spray bottle concentration: 200-300 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Numerous boxes of food stored on the floor of the walk-in freezer.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
Blade of can opener is soiled with debris.
Wash, rinse, and sanitize blade.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Interior panel of ice machine is soiled.
Routinely wash and clean panel.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of single-service trays found stored on the floor underneath a dry storage shelf.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring underneath and around cooking equipment is soiled.
Routinely clean all flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
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7/22/2015 | Routine | 89 |
HACCP Hand sinks shall be used for handwashing only.
Quat sanitizing spray bottle concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Numerous boxes of food found stored on the freezer floor.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
Interior panel of ice machine is soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Drink drainer found blocking the hand sink in the bar area.
Remove drainers. Corrected
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer found stored on the prep table is not labeled.
Clearly label bottle of sanitizer. Corrected by labeling bottle.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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4/9/2015 | Routine | 88 |
HACCP - Discussed and provided written information on proper heating and cooling of potentially hazardous foods.
Sanitizer - dishmachine - heat
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in undercounter food prep coolers.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of the following mechanical refrigeration units: #2, # 4, # 6, food prep cooler doors (under counter).
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Bottom interior surface of freezer # 1 soiled with debris. PVC diverter on ice machine soiled (lime build up). Blade on industrial can opener soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Outer surfaces of stove and grill soiled with debris. Soiled can rack. Clean and sanitize non food contact surfaces.
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11/26/2014 | Routine | 94 |
HACCP - Discussed and provided written information on date marking
Sanitizer - buckets, 3 bay sink - Quats
- dish machine - heat
- Food protection during storage, prepartion, display, service, transportation
Cases of food stored on floor in walk in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door True cooler near entrance by grill fry area. Upper interior surface of microwave oven rusted.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of the following mechanical refrigeration units: walk in freezer, both Traulsen 2 coolers. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Lids on bulk food container soiled: rice, sugar, flour. PVC diverter on ice machine soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of Beverage Air under counter cooler. Soiled can rack in dry storage area. Top shelf on main cook line prep area soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in and around grill/fry area soiled. Provide a routine cleaning.
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8/12/2014 | Routine | 91 |
HACCP - Discussed proper handwash procedures and sorage of personal beverages with worker.
Sanitizer - bottles - quats
- dish machine - heat
This inspection was initiated by RFS#14-067. Caller stated that ceiling was leaking in kitchen. This worker observed several leaks in tha main kitchen ceiling. The main food preparation area is no longer in use until the ceiling has been repaired. Once ceiling is repaired, please contact PCCHD to schedule a follow up inspection and approval to operate service area.
- Original container, properly labeled, consumer advisory
Observed several food items not in original containers and not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker wiping hands on apron more than once and placing hands in pockets prior to preparing food. Utilize proper handwashing procedures prior to preparing food. Worker followed proper handwashing procedures. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior lid of food preparation cooler utilized for salads in disrepair. Repair or replace lid.
Rusted shelving in cooler # 2. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following cooler doors: #7, #27. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Interior surface of microwave oven soiled. Soiled PVC diverter on ice machine. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing spices in food preparation area (salads) and shelving/trays in dry food storage area soiled with debris. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in both hoods soiled with debris. Provide a routine cleaning.
Several leaks in ceiling above main food preparation area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Food prep area no longer in use until ceiling repairs are made. Once repairs are made, please contact PCCHD for inspection and approval prior to reopening food preparation area for service.
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2/20/2014 | Routine | 87 |
HACCP: |IN BAR AREAS WHERE 2 OR MORE SINKS ARE AVAILABLE THEY MUST BE CLEARLY DESIGNATED FOR USE - THE HANDSINK MUST ONLY BE USED FOR HANDWASHING (NOT DUMPING OR FILLING WATER GLASSES) AND THE OTHER CAN BE UTILIZED AS NEEDED.
- Original container, properly labeled, consumer advisory
2 pans of cooked and cooled turkey roasts - 1 portioned 1 whole - in the walk in were not labeled with the TIME cooling began.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
-. Sliced turkey and ham in walk in were not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day that the package was opened and day or date by which the food shall be consumed on the premises, sold, or discarded if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1
- Non-food contact surfaces clean
1) The speed rack holding bread is soiled.
2) Lower side of the Traulsen reach in next to the bread rack is soiled.
3) Tops of the drawers and the hinges on the main prep cooler are soiled.
4) Side of the Vulcan oven by the table/stand on cookline is soiled.
5) Light cover over the slotted grill has grease build up on surface.
v6) The handles and the door fronts and the tops of doors where hands contact on most of the cooking equipment are soiled. Thuis includes
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Lower wall in storeroom to the left of the door is damaged.
2) Wall in the walk in behind the rack directly in front view and to the right has a chipped peeling surface.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/4/2013 | Routine | 92 |
HACCP|: Make sure ALL cooked and cooling items are labeled with TIMES that cooling began. Ex. include: pasta, veggies, fruits, meats, dairy desserts, etc.
- Thermometers provided and conspicuously placed
Unable to locate thermometer in main cookline cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed -in each mechanical refrigerator and each hot food storage facility.
*a new thermometer was immediately unwrapped and put in cooler.
- Food protection during storage, prepartion, display, service, transportation
2 boxes of food on the floor under the racks in the walk in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
1|) White guide inside the ice machine soiled in front with mold.
2) Lower interiors of most ovens - double stack and large stove - and the alto sham in main kitchen soiled.
3) 2 door reach in ice cream/dessert freezer soiled at bottom.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Underside of the milk dispensing machine has dried on splatter.
2) The edges, ledges and knobs etc. on the cooking equipment are soiled.
3) The handles on the 2 Vulcan ovens in the catering/waitress area are soiled.
4) Sides of the flat grill by the fryers in the wait/catering area are soiled.
5) Main cooler on line hinges are heavily soiled and the top of the unit under the counter is soiled.
6) Upper shelf over the main stove is soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
1) Floor under tilt skillet soiled.
2) Floor behind the door in stock room soiled.
3) Floor along wall at end of cookline soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall and coving damaged in the stock room under shelf behind the door from what looks like pipe repairs.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/30/2013 | Routine | 92 |
HACC|P: Make sure paper towels and soap are supplied at the board room and ball room bars immediately before preparing for an event.
- Original container, properly labeled, consumer advisory
-Cooked and cooled items such as prime rib, pasta and baked potatoes not properly labeled with times of cooling.
ALL cooked and cooled foods must ave the date of prep and TIME cooling began on product or log sheet.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Sliced ham and packages of sliced cheeses in Traulsen reach in not date marked.
2) Cottage cheese not date marked.
All potentially hazardous ready to eat foods must be marked with the date of prep or opening and held for no longer than 7 days.
If items are frozen the marking must indicate the opening or prep date, the freeze date, and the thaw date.
*ITEMS LABELED
- Food contact surfaces of equipment and utensils clean
1) •Slicer blade and guard left soiled with dried meat from slicing.
2) Some of the utensils rarely used stored in plastic buckets on lower shelf in prep area are rusted and soiled as are containers at bottoms.
3) Interior of Vulcan double stack oven is soiled.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Steam between the 2 stainless tables in the wait station area is soiled with food debris.
2) Several of the handles and fronts of doors to cooking and refrigeration equipment is soiled where hands contact.
3) Front edges and ledges of the Alto sham, Vulcan oven and the table between the fryer and grill are soiled.
4) Underside of the grey Kitchen Aid mixer soiled.
5) Lower metal shelf holding plastic containers and pitchers was soiled with food debris.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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3/15/2013 | Routine | 91 |
- Food contact surfaces of equipment and utensils clean
see attachment
- Non-food contact surfaces clean
see attachment
- Floors properly constructed, clean, drained
see attachment
- Walls, ceilings, and attached equipment, properly constructed, clean
see attachment
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11/30/2012 | Routine | 95 |
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