Abbreviations: PIC=peson in charge
- Equipment - Good Repair and Proper Adjustment
Observation: Observed missing handles on the grills.
Correction: Repair the EQUIPMENT 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. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda nozzles, splash guard in the ice machine and the can opener were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: exterior of the microwaves and RIC's, interior of the fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel food containers and ceramic tableware were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/08/2016 | Routine | |
Abbreviations: PIC=person in charge
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the wait station is being used as a dump station. Observed ice in sink.
Correction: The handwash facility identified above is to be used for washing hands only
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11/03/2015 | Risk Factor | |
Abbreviations: WIC=walk in cooler
No violation noted during this evaluation. | 08/12/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring devices in the RIC's did not appear to be working correctly. PIC placed and order for new thermometers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The drawers at the prep tables were rusted on the inside preventing proper cleaning.
Correction: Repair the EQUIPMENT 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. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1) soda nozzles 2) ceiling of ice machine 3) nozzle at the bar and its holder
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) exterior of all RIC's and RIF's 2) interior of fry cabinets 3) fan 4) scale
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed stainless steel food containers that were stacked while wet after cleaning and chemical sanitization. PIC removed items to be rewashed and sanitized then air dried.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/11/2015 | Routine | |
Abbreviations: PIC=person in charge
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the cardboard on the dry shelving unit is not designed or constructed to be smooth and it is not cleanable. PIC removed the cardboard.
Correction: Remove the cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the RIC at the prep area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) inside and outside of the microwaves 2) RIC's and RIF's 3) food scale 4) inside of the fryer cabinets 5) food processor 6) blender 7) juicer 8) mixer 9) floor drains throughout the facility 10) outside of the bins of sugar, beans and rice 11) all shelves throughout the facility 12) cheese cutter
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed both plastic and stainless steel food containers that were found stacked while wet after cleaning and chemical sanitization. PIC had staff redo the items found stacked wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: The light bulb in the alcove of the ladies restroom and the florescent light above the restroom vanity are not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, ceiling and floors throughout the entire kitchen is in need of a thorough, deep cleaning.
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.
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03/27/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed accumulation of grime and debris on the following equipment: inside of both ice machine, the holder for the soda gun in the bar area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed the blades to the cheese shredder soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/09/2013 | Risk Factor | |
Discussed with Person in Charge:
1) The front bar area has 2 hand washing stations. Provide one station as a dedicated hand washing station if the additional sink is being used for rinsing, or other food preparation, operations.
2) Sanitizer buckets measuring 150-200ppm quaternary ammonium.
3) Provided sample employee health policy.
4) Observed good date marking procedures.
5) Kitchen staff was very knowledgeable on reheating temperatures and procedures.
6) Kitchen ceiling.
Abbreviations: RIC - Reach in Cooler, RIF - Reach in Freezer, prep - preparation
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several missing vented hood filters at the rear grill hood
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the hot holding preparation line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener blade, interior of small ice maching at front of kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: exterior surface of True RIC, interior shelving units of True RIC has ice accumulation and exterior surfaces of microwaves, hot and cold holding units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The in-line handwash station at the front bar is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: Disposable towel dispenser was empty at the hand washing lavatory located by the rear kitchen exit
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No sign or poster that notifies food employees to wash their hands at the corner handsink in the front bar area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Observed peeling paint along the drop ceiling tracks located throughout the kitchen area. Observed one light out in the front kitchen grill hood and several overhead lights out in the dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/18/2013 | Routine | |
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