Great job implementing effective cooling methods!
No violation noted during this evaluation. | 03/08/2016 | Routine | |
Great job hand washing! Also great job storing wipe rags in sanitizer buckets.
Left cooling handout.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Foods (i.e. breads) observed being stored on the floor of walk in freezer.
Correction: Store all foods at least 6 inches above floor.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed foods out of temperature in walk in cooler during inspection (i.e. soup, mushrooms). Upon questioning, PIC stated they had been prepped earlier and were cooling. Foods were being held in large plastic bins and covered.
Correction: Cool foods properly. Left cooling handout and discussed in detail with PIC. Foods in question were discarded or cooled down using proper methods during inspection.
- Cooling Methods
Observation: Observed foods cooling in walk in cooler in large plastic containers with lids over them.
Correction: Cool foods properly. See cooling handout.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves where clean dishes are stored has accumulations 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. Alternatively, place shelf liner between clean dishes and surface of shelving to prevent contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed accumulations of dust and old food residue on hood vents in grill area.
Correction: Clean hood vents as often as necessary to keep them clean.
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08/18/2015 | Routine | |
All violations from 3/9/2015 inspection have been corrected. Thank You! NOTE: Discussed need for hand sink in grill/food prep area to encourage proper hand washing. Left handouts/posters on manual dishwashing & cooling foods.
No violation noted during this evaluation. | 03/17/2015 | Follow-up | |
NOTE: When, Where, & How to wash hands was explained to employees and management. Good job covering food to protect it from contamination in coolers. Good separate storage of chemicals separate/below foods. Walk-in cooler was well organized with raw chicken on the bottom shelf. Reminder for dishwasher to always wash hands between loading dirty dishes into dishwasher and putting away clean, air dried dishes. Left CDC Risk Factors for Foodborne Illness handout & 2015 ServSafe training handout
- Critical: Hands and Arms Cleaning Procedure*
Observation: Multiple employees were observed dunking their hands in buckets of soapy water in place of handwashing after touching raw meats or switching gloves.
Correction: Dipping hands in soapy water & drying on apron is NOT a substitute for properly washing hands under clean running warm water, lathering with soap for at least 15 seconds, & then drying with a single use paper towels.
- Critical: Hands - When to Wash*
Observation: Employees were not washing hands before putting on gloves, after touching raw meats, & after handling soiled utensils.
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. Always wash hands at hand sink after using the restroom, touching raw meats before putting on gloves, or at any time hands may become contaminated.
- Food - Washing Fruits and Vegetables (corrected on site) (repeated violation)
Observation: Mushrooms with dirt particles on them were in prep coolers in grill area.
Correction: Raw fruits & vegetables should be washed thoroughly in water to removed soil & other contaminants before being cut, cooked, or served .
- Cloths - Wiping Cloths - Use Limitation
Observation: Wipe rags were observed laying on counters throughout the kitchen & dish washing area.
Correction: Wipe rags should NOT be used to dry dishes or dry hands and ones used for wiping counters should be kept in sanitizer solution to help prevent microbial growth.
- Food - Miscellaneous Sources of Contamination
Observation: An employee was observed talking on his cell phone while cooking / preparing food at the grill.
Correction: Cell phones are often contaminated with bacteria & viruses and employees should not prepare food while using devices such as cell phones. After using cell phones, hands should be thoroughly washed.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were observed being towel dried as well as several wipe rags were laying around the dish drying area.
Correction: Dishes must be air dried as towel drying may contaminate the just cleaned dishes --especially with the wipe rag stored sometimes in someone's back pocket.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hand sink near the salad prep cooler & walk-in cooler does not have any cold water. When engaged hot water comes out of the faucet for both knobs.
Correction: Properly repair this handwash sink to good working order so it encourages proper handwashing for at least 15 seconds.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer in wipe rag buckets was found to be greater than 200 ppm
Correction: Chlorine (bleach) sanitizer should be 50-100 ppm.
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03/09/2015 | Routine | |
| No violation noted during this evaluation. | 06/24/2014 | Follow-up | |
- Critical: Cooling*
Observation: Chicken coconut soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Grease / food debris
Correction: under grills and fryer cabinets.
- Light Bulbs Protective Shielding
Observation: Broken light shields in the kitchen (2)
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind char-grill has a grease build-up.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts have a dust build-up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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06/18/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Spray bottle at grill (oil) not labeled.
Correction: Label all containers with common name of product.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Mushrooms on prep table appear not to have been washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Counter under char-broiler has grease and food accumulation.
Correction: Clean as needed.
- Dressing Areas and Lockers - Designation
Observation: Personal items on stock shelves in prep area.
Correction: Store all personal items in a designated area away from food, equipment storage and prep areas.
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03/07/2013 | Routine | |
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