| No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment
Observation: Cabinet under the coffee makers in the coffee service area was observed in a state of disrepair and damaged.
Correction: Repair the cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Ensure all food equipment surfaces are smooth, impervious and easily cleanable. If unable to repair the cabinet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the service reach in refrigerator (interior surfaces and door gasket) in the coffee service area has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall at the mop sink, and wall next to the food prep table in the kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall behind the automatic dishwasher, and hard-to-reach places of the floor throughout the kitchen (under and behind equipment and at floor/wall junctures) have a accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
07/09/2015 | Routine | |
| No violation noted during this evaluation. | 03/18/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/14/2014 | Risk Factor | |
Food Temperatures, Continued: (degrees F.) Cold Holding: Low Boy Reach in Refrig. (coffee service): Half and Half: 40. GE Reach in Refrig. (basement) Cheese: 35.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered chicken observed in the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes, Blue cheese, raw chicken and shredded cheese observed cold holding at improper temperature in food prep reach in refrigerator #1.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of food prep reach in refrigerator #2 and beverage low boy reach in refrigerator (at the bar) has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open, lid observed bent.
Correction: Call refuse service company to change out Dumpster with on with tight fitting lids. Cover all waste containers when not in continuous use.
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: Rafters exposed in the Dry Storage Area in basement.
Correction: Install a drop ceiling to enclose rafters to ensure they are not exposed to moisture, and to ensure food and single service items are protected.
|
07/15/2014 | Routine | |
Food Temperatures, Continued
No violation noted during this evaluation. | 05/08/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken observed cold holding at improper temperature in food prep reach in refrigerator #2.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
01/10/2014 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and curry chicken salad observed cold holding at improper temperature in food prep reach in refrigerator #1.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Ice machine interior (plastic divider)
- Door gasket to food prep reach in refrigerator #1 and 2.
- Door gasket to keg low boy reach in refrigerator.
- Door gasket to coffee service low boy reach in refrigerator.
- Utility drawer in the kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils (dessert spoons) not displayed that the food- or lip-contact surfaces are protected from contamination: spoons displayed with eating surface up.
Correction: Invert spoons ensuring that eating surfaces of spoons are down. Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: provide a sign at handwashing sink next to wine glass door reach in refrigerator.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the kitchen (hard to reach places: under and behind equipment and at floor/wall junctures) has an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
07/24/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Feta Cheese in Food Prep Reach in Refrig. #1 observed cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million (PPM) when the pH is at 10 or less and the water temperature is 100°F. Chlorine system was purged and resulted in raising concentration to data place level of 50 PPM
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04/19/2013 | Risk Factor | |
Food Temperatures, Continued: Cold Holding: Dessert Reach in Refrig: Cheese Cake: 41
No violation noted during this evaluation. | 01/16/2013 | Risk Factor | |
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