Work order was placed to get Hobart RIC (left) repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beer cheese and precooked salmon in the Hobart RIC cold holding at improper temperatures
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
Observation: The door gasket to the right Hobart RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: The pre-wash sink near dish machine is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/24/2015 | Routine | |
Adequate and calibrated thermometers, sanitizer, and test kit. Employee health policy is already in place.
A new left MUT/drawers unit has been purchased and put into use within the last week. It was determined that the unit was going through a defrost mode when the inspector arrived. Product temperature in the top wells of the unit spiked significantly, while temperatures in the drawers stayed under 41 F. The manager called the service technicians to come check the unit since food temperatures should not go up into the 50 F+ range during a normal defrost cycle. The right drawers on the line were also defrosting during the inspection. All elevated product temperature did recover while the inspector was present.
Some things to take care of: 1. Recaulk/seal behind the 3-vat sink, dish machine, and sprayer area. 2. Reattach part of the metal sheeting pulling away from the wall behind the spray. 3. Trim hoses to chemical dispensing system at the mop sink a couple of inches
Remind staff that the hand sinks are for handwashing and no other purpose. Wet towels should also not be stored under cutting boards. They can act as a medium for bacterial growth.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product in the top of the new left Delfield MUT/drawers unit cold holding at improper temperatures. Product temperatures spiked 52-60 F.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connection under the sanitizer compartment of the 3-vat sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/09/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection. The operator provided a letter of parasite destruction for the service of Ahi Tuna ( thunnus albacares) offered undercooked, from their food supplier PFG.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Cracked and missing floor tiles were observed in the beer walk-in cooler and on the cookline, under the cookline equipment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/08/2015 | Routine | |
Have the service technicians check the time of day the defrost modes are set on the refrigeration units throughout the facility. When the manager did the line check this morning 8:30 am the unit was running at 35 F and is currently at 40 F.
No violation noted during this evaluation. | 09/02/2014 | Follow-up | |
Additional temperatures taken:
mashed potatoes 199, broccoli+cheese soup 186, french onion 140, marinara 170
drawers to right of stovetop: corn beef 41, pasta 39-40, raw chx 33-37, potstickers 37
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potato skins hot holding at improper temperatures. Measured at 122-128F. Per manager they have a 20 minute hold time. A fresh batch of skins (measured at 183 F) was dumped on top of the expired ones.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa, yucatan chicken, diced/sliced tomatoes, ham, pecan chicken, marinara, butter, alfredo, and salmon cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: assorted tongs and serving untensils hanging over the 3-vat sink with obvious food residues still on them
Correction: metal pans on clean dish shelving with food residue and grease.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory closest to the grill.
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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08/29/2014 | Routine | |
Additional temperatures taken:
drawers under grill: steak, chx, shrimp, salmon 34-40
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: assorted metal pans (on shelving unit in rear) and serving utensil stored on a peg board had old rood residues adhering to them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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04/01/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, test kit, and hi-temperature dish machine. Reviewed employee health.
Make sure the ice machine is wiped down more thoroughly (is done daily, but areas missed).
The dish machine must be cleaned regularly to ensure dishes are coming completely cleaned.
Explore options for reducing/eliminating the ponding of water by the entrance of the left WIC for safety of staff.
Make sure to cover all foods during storage to help prevent contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cooked ribs and raw burgers were not protected from potential contamination in the right Hobart RIC because they were not in packages, covered containers, or wrapped.
Correction: Prevent from contamination by storing food in packages, covered containers, or wrappings.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. A clean plate (with heat sensitive tape) that was run through the machine came out of the machine covered in food particulates.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the dish machine area (at intake and at exit of machine) 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.
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11/04/2013 | Routine | |
Adequate thermometer, hi-temperature dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Additional temperatures taken:
right drawers/MUT: sliced tomatoes 36, bagged rice 39, slaw(morning prep 2hrs ago) 43-44
The leak from the AC unit has already received some attention (visit made 5/1/13), but the problem has not been fixed as of yet. Make sure all food items being taken in/out of the left WIC is covered to protect from contamination of passing by this area.
Keep hand sinks stocked with soap and towels at all times. Make sure staff are aware of where back up supplies are kept.
Keep hand sinks clean at all times.
Repair plumbing leak to the main hand sink as soon as possible.
Continue to monitor the air temperature of the right MUT drawers to ensure it is capable of maintaining temperatures of 41 F or less. Product temperature was 41 F or less when checked, so the unit's temperature appears to be going up with heavy in/out traffic.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hand sink along the cook line was observed in a state of disrepair and damaged. Water leaking from plumbing connections under the sink. Water also dripping down from the return air vents to the AC system in front of the office/left WIC entrance.
Correction: Repair the hand sink plumbing connection and AC leak 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 leaks, replace equipment with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The area to the left of the dish machine has accumulations of grime and debris (the area where clean dishes exit the machine).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: The handwashing facility along the side of the cook line is unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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05/06/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Make sure sanitizer buckets are being changed out routinely -- at least every 4 hours and more often if heavily soiled.
Keep an eye on the WIC. Unable to determine if the unit is going into or coming out of defrost mode. Steak that had been in the unit for quite a while was holding at 41 F.
Do not use the right Hobart cooler until it has been repaired and is maintaining ambient temperatures in the mid 30s.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked ribs and raw burgers in right tall Hobart cold holding at improper temperatures
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
Observation: Right tall Hobart was observed in a state of disrepair and damaged.
Correction: Repair the right tall Hobart 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 tall Hobart, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpsters were open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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01/24/2013 | Routine | |
A Quaternary Ammonium sanitizer solution in wiping cloth buckets was tested at 400 ppm. Discussed with operator proper (at 200 ppm) concentration of sanitizing solution.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the floor in the walk-in freezer 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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10/06/2010 | Routine | |
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