- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Macaroni salad and cooked noodles cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 170.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.Correct within 10 days.
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07/06/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs held over top of RTE foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) macaroni salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE 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 limits the amount of growth allowed for these bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at hand washing sink.
Correction: Make necessary corrections to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct within 2 days.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Correct immediately.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of sanitizer is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/23/2014 | Routine | |
This is a pre-opening inspection of the facility before camp begins for the season. There are some rust issues around the floor/wall junctions, particularly around the dishwashing area, booster heater, and mop sink/chemical storage area. These issues are mostly due to increased water in these areas. Measures should be taken to reduce standing water in these areas as well as to repair rusted areas. Dissussion about the Friday night cookouts brought up the topic about overhead protection of the grill. The open top grill must be protected from overhead sources of contamination. This can be done by fashioning a lid for the grill or by providing some sort of awning/tent. Protection should also be provided for any food service areas outdoors. Observed a hole in the door to the kitchen. Make sure this is repaired prior to opening. Also make sure all screens are in good repair to eliminate sources of entry for pests. Spoke about installing railings on salad bars to help eliminate contamination. Even with the installation of these railings, the salad bars should be monitored during all times of service. A access panel in the dishwashing room was open. Make sure to seal up this panel before opening. Wash mold from the walls and seal up all exposed wood in the dishwashing room. Fix all leaking fixtures within the facility. This is especially important with the maintenance of the septic system.
No violation noted during this evaluation. | 05/29/2014 | Pre-Opening | |
- Food Display
Observation: The food on display is not protected from contamination. No sneeze guards or stand off rail for the new self service lines.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Install adaquate sneeze guards or a stand off rail for the new cold lines used for self service. Close down the units until repaired. Begin immediately.
- Self-Service - Consumer Self-Service Operations (corrected on site)
Observation: Unsuitable utensils at the consumer self-service food buffet/bar. Tongs or packaging for apples not provided, over head protection is not provided for bread.
Correction: Provide suitable utensils or effective dispensing methods that protect the food from contamination. Correct immediately.
- Self-Service - Consumer Self-Service Operations (corrected on site)
Observation: Buffet or salad bar is not being monitored effectively by a food employee trained in safe operating procedures.
Correction: Buffet or salad bar must be moitored by a a food employee trained in safe operating procedures. All self service lines must be moitored.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 156.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Repair machine immediately.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 5 days.
- Physical Facilities in Good Repair
Observation: Water in floor in back storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Fix all water leaks and seal up all walls allowing water movement. Correct 15 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floor noted in need of cleaning in the dish wash area.
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. Clean mold from wallls and floor in dish machine room. Correct in 2 days.
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06/19/2013 | Routine | |
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