The operator stated that they are awaiting receipt of ordered coated shelves to be installed in the cookline maketable unit and ongoing measures to seal the opening at the rear of the exit door.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (a lexan of prepared french fries was observed stored directly on the floor before the deep fryers).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the interior of the cookline larger protein maketable unit shelves were observed rusted with the protective coating peeling)
Correction: the non food contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was observed at the lower left portion of the kitchen rear exit door.
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.
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03/31/2016 | Follow-up | |
The operator provided metal probe thermometers, chlorine and quat. test strips during today's inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a lexan of prepared french fries was observed stored directly on the floor before the deep fryers).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the interior of the cookline larger protein maketable unit shelves were observed rusted with the protective coating peeling)
Correction: the non food contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar sliding top cooler where the milk is stored.
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
Observation: The bar fruit cutting board and cookline cutting boards were observed 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( spacing was observed at the lower left portion of the kitchen rear exit door.
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 in Good Repair (repeated violation)
Observation: Holes in the walls were observed in the kitchen and at the front bar service areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food debris and residue was observed under the kitchen, walk-in cooler, and storage area shelves and equipment.
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled at the rear chemical storage rack and front bar handsink area.
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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03/16/2016 | Routine | |
The operator provided a digital metal probe thermometer, chlorine & quat test strips and an Employee Health policy at this time.
Note: Cut tomatoes on the cookline maketable unit were observed with slightly elevated temperatures after lunch service
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation (a pan of recently cut/prepped green peppers were observed placed inside a garbage can, by the slicer).
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Wrapped baked potatoes on the cookline were hot holding at improper ( baked potatoes measured 111F and held < 4 hrs, the operator rapidly cooled the food product).
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the left/grill maketable unit was observed torn with old dried food between the gasket folds.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Ponded water was observed in the bottom of the left/grill maketable unit
Correction: the grill maketable unit was observed in a state of disrepair and damaged.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: wall mounted potato cutter.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the salad prep area microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes in the walls were noted in various locations of the warewashing and kitchen areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/19/2015 | Routine | |
Tuna steak that is served cook to order is yellowfin species. Once tuna steaks are removed from the freezer they must be opened to prevent botulism spores from growing.
A few items in the right make table on the cook line were slightly elevated. Lid on the make table does close properly and this was after the lunch rush. Also several items had been prepped that morning. Data logger is being left in this refrigerator to monitor for the next two days to ensure this is not a refrigeration issue.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Au jus and chicken noodle soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Par cooked french fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the right make table on the cook line and the traulsen freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the wait staff station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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07/13/2015 | Routine | |
Operator called to have dish machine serviced during todays inspection.
Data logger was placed in the salad make table to monitor the ambient air temperature for the next two days. Will return 03/13/2015 to pick up data logger.
Food must be rapidly reheated to 165 degrees F within no longer than two hours. Recommended placing product on the stove to reheat, rather than the steam table.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Hamburger stored above seafood.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Quaternary ammonium sanitizer in wiping cloth buckets observed below 150 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Two containers of par cooked french fries in the walk-in cooler and foods in the salad make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Par cooked french fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Ensure timer is set for french fries when they are placed at room temperature.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: No chlorine residual present on test strip after running dish machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole was observed in the wall by the dish machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/11/2015 | Routine | |
Dish machine is now working properly.
Unsure why the temperature of the french fries, that were made yesterday, were elevated.
Holes in the walls have been repaired.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Quaternary ammonium sanitizer in the wiping cloth buckets and the three compartment sink were not at the proper concentration. Bag of chemical at the dispenser was empty. Bag was replaced.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sinks in the kitchen and the food preparation sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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11/20/2014 | Follow-up | |
After a container of food is empty, the container must be washed, rinsed and sanitized. Change the label and mark with a seven day shelf life.
Clean soda gun holder frequently to prevent build-up of congealed syrup.
A follow-up inspection will occur on/about November 20, 2014.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed employee wearing the same gloves outside and re-entering the kitchen to handle food contact surfaces, without changing his gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: No sanitizer noted in the wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Cheese sauce 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sinks in the kitchen and the food preparation sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No chlorine residual present at the warewashing machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in a few areas in the kitchen not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: Several holes in the wall around the dish machine. Wall behind the food preparation sink also observed with a hole. Operator explained that walls are in the process of being repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/10/2014 | Routine | |
Additional food temperatures: Chicken philly - 199.
Ceiling is getting close to the point where it needs to be cleaned.
Fax letter from Sysco regarding species of Tuna.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Rusted shelving noted in the left make table cooler. Paint or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sinks in the kitchen and the mop sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: Dust noted on shelving under the prep tables 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiling behind the ice machine is in need of being replaced.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: A few holes in the walls noted in the dish machine area.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the salad make table, behind the ice machine, behind the dish machine and behind the food preparation sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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07/24/2014 | Routine | |
A letter stating the specie of tuna served is needed. Box use to have it labeled as yellowfin tuna. Contact food representative to obtain letter. Fax letter to inspector upon receipt.
Replace gasket to Traulsen freezer.
Shelving in need of cleaning under prep tables.
Thermometer needed for salad make table.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee bread raw chicken tenders, dip gloved hands in sanitizer, and handle bread, without washing hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in salad make table cold holding at improper temperatures. Breaker had tripped and cooler observed with an ambient air temperature. At the end of the inspection cooler was at temperature. Foods in the cooler were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelving in the make table cooler on the left side of the cook line, is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall in disrepair in the following areas: by mop sink, by dish machine, by hand sink at the dish machine, under the three compartment sink, and by table used to store ice buckets.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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04/17/2014 | Routine | |
Follow-up inspection to check on the make table.
Make table is now reading at the proper temperature. Foods were observed between 34-36 F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelving in the bottom of the make table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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01/22/2014 | Other | |
Please call once cooler has been serviced. This should be done immediately.
Soap and quaternary ammonium sanitizer dispensers at the three compartment sink are empty. Please replace immediately.
Handle on the hand sink by the food preparation sink needs to repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A few items in the make table on the left side of the cook line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Par cooked french fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Set timer when fries are taken from the refrigerator.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bottom shelf of the prep tables, shelving in the walk-in cooler, and shelving in the make table on the left side of the cook line have rusted. Repair or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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01/14/2014 | Follow-up | |
Additional food temperatures: Sausage gravy - 40, Sliced tomato (2 hours) - 42, Sliced tomato - 43, Cuban meat - 41, Burger - 44, Raw chicken - 41, Steak - 41, Mushrooms - 43, Mayo - 45, Pork loin - 34.
Will return on/about January 14, 2014 to check on the make table.
Chlorine sanitizer should be between 50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A few items in the make table on the left side of the cook line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) sliced deli meats and the par cooked fries in the refrigerator, the food should have been discarded. Sliced turkey and par cooked fries should have been discarded today. Reuben meat should have been discarded three days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: French fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bottom shelf of the prep tables, shelving in the walk-in cooler, and shelving in the make table on the left side of the cook line have rusted. Repair or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the salad make table and the salad reach-in.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Air vent, on the ceiling, above the salad prep area noted in need of 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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01/02/2014 | Routine | |
Cooler is now working properly.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Shelving in the left make table has begun to rust. Repair or replace shelving.
Correction: Repair or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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09/11/2013 | Follow-up | |
Follow-up to be conducted next week.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Shelving inside the make table has begun to rust. Repair or replace shelving.
Correction: Repair or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table is not capable of maintaining foods at 41 F or below.
Correction: Repair the right make table 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 right make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
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09/09/2013 | Follow-up | |
Seal food prep to the wall.
A follow-up will occur on/about September 09, 2013.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Shelving in the make table on the left side of the cook line has begun to rust. Replace or repair shelving.
Correction: Repair or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: Salad make table and true reach-in cooler observed without a thermometer.
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: Make table on the right side of the cook line observed with an ambient air temperature of 44 F. Foods inside were reading the same temperature.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: Shelving under prep tables in the kitchen observed with accumulation of build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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08/28/2013 | Routine | |
Additional food temperatures: Gravy - 144, Chicken salad (cooling 3 hours) - 50, Par cooked fries - (cooked 45 minutes prior) - 44-48.
Non-critical violations should be corrected by next routine inspection.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed knife being wiped off on chefs coat. Knife was sanitized.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Floors, Walls, and Ceilings - Cleanability
Observation: Hole in the wall by the three compartment sink.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the food prep sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Outer Openings - Protected
Observation: Gap observed at the bottom and along the side of the back kitchen door.
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.
|
05/03/2013 | Routine | |
Make table and walk in cooler are at proper temperature.
No violation noted during this evaluation. | 02/08/2013 | Follow-up | |
French fries are now being cooling on sheet pans prior to being placed in bins.
Timer on the make table is set for four hours once fries are pulled from the walk-in.
Make table had been worked on this morning but foods in the top and bottom were reading at 45 F.
Walk-in cooler and all the foods in it were reading around 45-46 F.
Please call after repair technician visits facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table observed with an ambient air temperature of 45 F.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/04/2013 | Follow-up | |
Will return Monday. All items listed above must be corrected immediately! Cooler needs to be adjusted to accommodate food temperatures.
- Critical: Cooling* (repeated violation)
Observation: Par cooked fries 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cold holding at improper temperatures. Foods were reading 44-45 F
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Right make-table reading at 44 F.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/01/2013 | Follow-up | |
Returned prior to facility opening for the day and temperatures in the make table were still elevated. Recommended setting the make table to 38 F, since make table lid is open on a regular basis.
Par cooked fries from the previous day were still observed in the walk-in cooler. Strongly recommended discarding par cooked fries because the time they spent in the temperature danger zone. Recommended to owner placing fries on sheet trays to cook quickly.
Will return in one week. Critical items MUST be corrected!
- Critical: Cooling* (repeated violation)
Observation: Par cooked fries 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the right make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Right make table observed with ambient air temperature of 43 F. All foods in the cooler were reading between 43-44 F.
Correction: Repair the right make table 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 right make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/24/2013 | Follow-up | |
Will return 01/24/13 to check cooler and observe cooling methods of par cooked fries.
- Critical: Cooling* (repeated violation)
Observation: Partially cooked french fries 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the right make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Right make table observed with an ambient air temperature of 46 F.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/23/2013 | Follow-up | |
Additional food temperatures: Diced tomato - 41, 40, Mashed potato - 157, Brown gravy - 144, Sailsbury steak - 151, Queso - 141.
Facility has adequate metal stem thermometer, chlorine/quaternary ammonium test kits, and employee health policy in place.
Coving needed behind food prep sink/hand sink area.
Email menu prior to printing to ensure compliance.
If time is used on fries, fries can be left out for four hours if they are 41 F prior to pulling from fridge.
A follow-up inspection will occur on/about 01/23/2013.
- Critical: Cooling* (repeated violation)
Observation: Partially cooked french fries 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the right make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Right make table observed with an ambient air temperature of 49 F.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: Paper towels needed at the hand sink by the dish machine.
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
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01/10/2013 | Routine | |
Additional food temperatures: Baked potato - 40, Tuna steak - 165.
No violations noted.
Facility has adequate metal stem thermometers, chlorine/quaternary ammonium test kits, and employee health policy in place.
Good food safety program in place.
Keep up the good work!
No violation noted during this evaluation. | 02/16/2012 | Routine | |
Additional food temperatures: Corn - 153, Marinara - 95, Sauteed peppers - 108, Sauteed mushrooms - 97, Sauteed onions - 80, Cooked chicken breast - 73, Diced tomato - 42, Tuna salad - 40, and Barbecue - 41.
Chlorine sanitizer in buckets as well as dish machine at proper concentration.
Adequate metal stem thermometers.
Non-critical violation must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce, sauteed peppers, sauteed mushrooms, sauteed onions, and cooked chicken breast hot holding at improper temperatures. Foods were observed being held on top of the grill with temperatures between 73 - 108 F. Explained to operator that foods must be held at 135 F or above or held in the refrigerator at 41 F or below.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hand sink next to prep sink and underneath soda syrup boxes noted in need of 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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01/11/2011 | Routine | |
Additional food temp: Ribeye - 49.
Chlorine sanitizer in the dish machine as well as the sanitizing bucket is at proper concentration.
Adequate metal stem thermometers.
Operator was advised to check refrigeration units every day to make sure that they are adjusted to cold hold potentially hazardous foods at 41 F or below.
Facility is clean and well maintained.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger patties were observed being stored above tuna steaks.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp was observed being stored above salad.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Plastic bins of french fries stored directly on the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork roast.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw shrimp, diced tomatoes, sliced tomatoes, and ribeye steak cold holding at improper temperatures. Food in the bev air make-up table are cold holding between 49-51 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Bev air make-up table was observed with an ambient air temperature of 51 F. Operator has turned down the temperature of the bev air make-up table.
Correction: Adjust the refrigeration unit to cold hold potentially hazardous foods at 41 F or below.
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10/08/2010 | Routine | |
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