Adjust temperature of RI @ grill to maintain food temperatures <41F during heavy use. Monitor food temperatures in prep area walk-in, adjust thermostat as needed. Service arranged to evaluate discrepancy between plate temperature & final rinse manifold temperature.
No violation noted during this evaluation. | 01/06/2016 | Routine | |
Complaint on 29-Dec-2014 :
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <ºF>. Pine Room machine
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- 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: inside bottom of bakery alto-shaam.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/10/2015 | Routine | |
Thanks for installing the hand sinks in the food prep areas.
No violation noted during this evaluation. | 10/28/2014 | Routine | |
Thanks for purchasing the sneeze guards for the dessert buffet. They look great.
No violation noted during this evaluation. | 06/26/2014 | Risk Factor | |
Pine Room dish machine is not in operation. Parts have been ordered to make necessary repairs.
No violation noted during this evaluation. | 02/28/2014 | Follow-up | |
Discussed all violations with Executive Chef Steven Demarco.
- Critical: Cooling* (corrected on site)
Observation: Gumbo 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 from 70°F to 41°F or below within 4 hours. 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.Food item was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Herb basa and wild rice pilaf in the hot box hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) Upstairs machine and Pine Room machine.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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02/27/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (knives/pine room kitchen)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and sliced smoked ham on ice on the make line cold holding at improper temperatures
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. Food discarded.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the oven/kettle/cook line 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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10/29/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Phf's for banquet rooms hot holding at improper temperatures.(hot holding cabinets)
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* (corrected on site)
Observation: PHf's for make line cold holding at improper temperatures.(tomatoes,deli meats,leafy greens)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Used a blast chiller to bring down temperature.
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04/25/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF's in Pine Room prep unit cold holding at improper temperatures
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
Observation: The sink basin at the hand sink in food prep area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/20/2012 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Phf's in breakfast prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Phf's were discarded.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the Pine Room hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Cold water faucet on prep area hand sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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02/02/2012 | Routine | |
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