Great job working to correct all violations from 12/15 inspection! Kitchen was in good shape today - thank you. Left poster on glove usage.
No violation noted during this evaluation. | 12/18/2015 | Follow-up | |
NOTE: Discussed the need to examine equipment regularly to check for cleaning needs and to have a regular cleaning schedule (and follow up to ensure staff complete tasks) each week to prevent the accumulation of grime and old food particles in the kitchen which can attract pests. Staff need training on properly cooling foods as several wrapped dishes or plastic containers holding foods were observed to have pooled condensate on them likely meaning heat was trying to escape but was trapped -- this is a problem as it prolongs the cooling of the food and gives time to allow bacteria to grow which could cause illness. Management or facilities staff not involved with preparing food/dishware for an event should not be walking through the kitchen, without hair restraints, during food preparation or eating in the kitchen. Left January 2016 ServSafe food handler class and highly encouraged management to send some staff to this training.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before putting on gloves to work with ready-to-eat produce.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Dishwasher MUST wash hands between putting dirty dishes into the machine and putting away clean/sanitzed dishware once it's air dried.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employee beverages of coffee mug with flip top lid, an opened Coke can, and a screw top water bottle were observed in various locations in the food prep area or where clean dishware is being stored.
Correction: Employee beverages must have both a lid AND a straw - cup mugs with flip lids, screw tops, and canned beverages should not be in the kitchen as an employee beverage. Also store employee beverages away from food preparation and clean/sanitized dishware to help prevent contamination.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) produce making a salad with their bare hands at the start of the inspection
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves (after washing hands), or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers in coolers and in spray bottles were observed throughout the kitchen.
Correction: Label working containers, spray bottles, bulk bins, etc. with the common name of its contents.The mistaken use of an ingredient may result in medical consequences. Furthermore, some liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical ingestion.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Numerous foods( sliced deli meats, cooked vegetables, sauces, etc.) in several coolers were observed not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container(s) of foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage is important.
- Temperature Measuring Devices
Observation: The temperature measuring devices were either not present, not visible, or not in the warmest part of several cold hold units in the kitchen.
Correction: Place visible thermometers in all cold holding units and ensure they are visible, accurate,and in the warmest part. Staff and/or management should really be checking that all units are holding 41 degrees or less at least daily, so missing or thermometers that have fallen to the back of the coolers should be noticed quickly.
- Equipment - Good Repair and Proper Adjustment
Observation: The two-door hot holding case near the dish machine and the drain plugs at the three-compartment sink were observed in a state of disrepair and damaged.
Correction: Repair the hot holding case and the three-compartment sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Without proper working drainplugs at your sink you cannot properly wash, rinse, sanitize, & air dry dishes for large items that will not fit through the dish machine OR when the dish machine isn't working like today!
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature at the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer was reading between 195-200 ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, sanitize, and air dry method to properly clean and sanitize equipment and utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces ( knobs at hand sink, gaskets/doors at prep sink, handles, gaskets, & doors to several drawer cold holding units, etc.) throughout the kitchen had an accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Having a regular cleaning schedule several times a week or at the end of an event, can help prevent the accumulation of old food particles
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12/15/2015 | Routine | |
| No violation noted during this evaluation. | 08/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in prep unit observed to be out of temperature.
Correction: Have unit serviced to hold at 41 degrees F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed cutting board on prep unit in need of replacement due to build up of food residue in cut marks.
Correction: Replace cutting board to ensure a smooth, easily cleanable food contact surface.
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08/07/2015 | Follow-up | |
Person in Charge: Diallo Graves
Discussed corrective action with employees. Follow up will be on or before August 10, 2015.
Left Serv Safe class schedule.
- Gloves - Use Limitation
Observation: Observed employees putting on fresh gloves without washing hands first or changing gloves without washing hands in between.
Correction: Instruct employees to wash hands before putting on gloves and between glove changes.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods at top of prep unit observed to be out of temperature (i.e. melon, chicken salad, hard boiled eggs).
Correction: Ensure all cold holding foods are held at 41 degrees F or below. Also ensure prep containers are not filled above fill line to ensure foods intended to be held cold are held at 41 degrees F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of several pieces of cold holding equipment and handles on hand wash sink have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/31/2015 | Routine | |
NOTE: Good job storing raw meat separate / below ready-to-eat food in walk-in cooler. Good job thawing food under running water. Coolers were clean & neat. Reminder to have accurate, visible thermometers in the warmest part of all coolers. Chef is very knowledgeable about cooking/ reheating food temperatures. Left handouts on employee health, CDC risk factors for foodborne illness, & ServSafe training.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was observed not washing hands after eating/drinking, before putting on gloves to prep salad, & after touching dirty wipe rag.
Correction: Employees must wash hands after re-entering the kitchen, after visiting the restroom, after eating/drinking, between working with raw & ready-to eat foods, before putting on gloves, or whenever hands may become contaminated. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed eating & drinking from a cup (without a lid or straw) while wearing gloves while preparing veggies for a ready-to-eat salad. Employee had plate with food and drink sitting on table right beside food that was being prepared.
Correction: Do not allow employees to eat while preparing food. Have designated area away from food prep, clean equipment, & single service items where employees can eat. Also, employee beverages must have lid & straw and be handled in a manner to prevent contamination.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Spray bottles holding vinegar were not labeled near the grill.
Correction: Label working containers with the common name of its contents. Label bulk bins, spray bottles, or any container holding food outside of its original container.
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02/13/2015 | Routine | |
NOTE: Good job overall keeping the kitchen and coolers clean. Good job with hair restraints. Discussed proper cooling methods such as cooling uncovered (but protected from contamination) & placing in cooler once food reaches 135 degrees F. Chef is very knowledgeable about safe food holding. Good job storing raw meats separate from cooked or ready-to-eat foods.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Spray bottles holding oil were not labeled near the grill.
Correction: Label bulk bins of food such as flour, sugar, spices, & containers holding food when taken out of original container/package.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wipe clothes were observed on counters throughout the kitchen.
Correction: Between uses, store wiping clothes in sanitizer solution or place soiled clothes in hamper.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Sliced deli meat chubs were observed in the walk-in cooler without any date marking to tell when meat should be sold or discarded by
Correction: Have date marking on cut deli meat & all prepared foods held over 24 hours.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The final rinse at the high temperature dish machine was observed to be 166 degrees F. at the start of the inspection.
Correction: Booster heater was reset and final rinse was 186 degrees F. Ensure 180-194 degrees F. for final rinse to properly sanitize dishes.
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07/09/2014 | Routine | |
Sanitizer 200 ppm (quat)
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk bins not labeled. Spray bottle of oil at grill not labeled.
Correction: Label all bulk bins of foods that look similar, flour, sugar, salt, etc. And label all containers when taking food from original container.
- Cloths - Wiping Cloths - Use Limitation
Observation: Large wiping cloths on counters.
Correction: Store wiping cloths in sanitizer or discontinue use after soiled and place in hamper.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Interior top of ice machine appears to need cleaning.
Correction: Clean as needed.
- Dressing Areas and Lockers - Designation
Observation: Personal items (jackets) stored on shelving with equipment.
Correction: Store personal items in designated area away from food and equipment storage.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlableled spray bottles of cleaners in kitchen area.
Correction: Label all bottles with common name of product.
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01/10/2013 | Routine | |
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