- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the utensil bin 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.
- 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.
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03/29/2016 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-contact surfaces: tabletop surfaces between counter and tabletop where Penne press is located, storage shelves inside the walk-in cooler, and speed rack also inside walk-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored inside a cardboard box that was sitting on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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12/23/2015 | Routine | |
| No violation noted during this evaluation. | 09/18/2015 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) heavy cream in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
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12/18/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and salad dressing observed cold holding at improper temperature in the sandwich prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/24/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/04/2014 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled flour container observed.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato Bisque soup observed hot holding at improper temperature on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Ensure water is at a sufficient level to ensure hot holding of 135 Deg. F. or above.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine concentration was below required 50 PPM for sanitization cycle: observed at 10 PPM.
Correction: Discontinue use of the automatic dishwasher. Use 3-compartment sink to sanitize all pots, pans, slates and utensils until the dishwashing unit can be adjusted to ensure proper sanitization concentration of 50 PPM during the final rinse cycle.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Wire rack holding dishes
- Hood Filters in kitchen.
- Exterior surface of stove.
- Exterior surface of the Walk in Refrigerator.
- Grill top..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Gap observed on the door handle side of the back door. This gap may permit entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility (especially hard to reach places under and behind equipment and at floor/wall junctures), Ceiling - especially around ceiling vents and walls in the kitchen observed with 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.
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01/03/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: An employee 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 - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave ovens (2) (top interior surfaces) observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave ovens at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulations of grime and debris:
- Can opener bracket.
- Track of cheese display reach in refrigerator
- Knife rack 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the facility (hard to reach places 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.
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08/21/2013 | Routine | |
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