Supplier Sysco
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Chicken(raw) stored in bowl directly over sandwich meat.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken at room temperature. Product was still frozen and olaced in refrigeator. Expalined the hazard for using the procedure.
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
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer (bleach) are not properly labeled.
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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02/04/2016 | Routine | |
Standardization inspection.
No violation noted during this evaluation. | 09/09/2015 | Training | |
Complaint inspection conducted. See Actions Taken on complaint .
No violation noted during this evaluation. | 04/16/2015 | Complaint | |
All corrections made.
No violation noted during this evaluation. | 03/23/2015 | Follow-up | |
Reveiwed menu. Burgers and chicken received raw fresh and raw frozen. All other proteins received frozen precooked. Discussed cooling and reheating and date marking. CDC handouts given. Good use of glove use and handwashing. PIC indicated that they may be adding raw oysters and steamed seafood to menu. Discussed procedures for this. Consumer Advisory observed. Fire suppression due by end of 2/15.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw shell eggs over whole produce)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Miscellaneous Sources of Contamination
Observation: Ice scoop observed unprotectted on top of ice machine.
Correction: Protect from miscellaneous sources of contamination by storing inside ice machine or in storage container.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.(observed at 127 degrees)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.Reheat to 165 and then hot hold.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich prep RIC are 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.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at dishmachine and grill area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: all floor/coving areas throughout kitchen, walls at/behind grill area
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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02/18/2015 | Routine | |
Form 1-B signed and on file. Dish machine - Wash 122 degrees, ~ 0 ppm chlorine. Machine primed and registered ~ 50 ppm afterwards. Observed clean facility during inspection.
- Hair Restraints - Effectiveness
Observation: Observed employee working in the food service area without proper hair restraints.
Correction: Recommend ensuring that 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
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service containers were observed reused as scoops.
Correction: Recommend discontinuing the reuse of single-use containers for scoops. Provide approved reusable food scoops designed for your needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dish machine not sanitizing equipment.
Correction: Recommend that after cleaning and rinsing, that the food-contact surface shall be effectively sanitized before coming in contact with food and before use.
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02/24/2014 | Routine | |
Consumer advisory added. Owner will black out asterisked areas on kids meals burgers, tilapia and steak as these items may not be ordered undercooked. Quat sanitizer was reading ~ 200 ppm when using the establishments test strips for quat sanitizer provided by Autochlor.
No violation noted during this evaluation. | 11/21/2013 | Follow-up | |
Quat sanitizer > 400 ppm. Dish machine - Wash temp 127 degrees, 50 ppm chlorine sanitizer. Observed clean establishment. Recommend cleaning the top of the ice machine. Recommend calling auto-chlor to service and re-calibrate quat sanitizer pre-mix system. Violations were discussed with the person in charge (PIC).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburgers stored above RTE sausage/hot dogs. Raw meat stored above ready to eat dips.
Correction: Recommend separating 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed bologna cold holding at improper temperatures (45 degrees).
Correction: Recommend discarding 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for food that may be served raw and/or undercooked
Correction: Recommend that if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Observed quat sanitizer not being used in accordance with law or the manufacturer's use directions. Quat sanitizer > 400 ppm. Observed multipurpose cleaner used to store wiping cloth that is used for cutting boards.
Correction: Recommend that chemicals be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Quat and multi purpose cleaner use was discontinued and chlorine sanitizer was mixed to proper concentration.
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10/30/2013 | Risk Factor | |
Quat 200 ppm. Dish machine - wash temperature 120 degrees, Chlorine sanitizer ~ 50 ppm. Form 1-B signed and in file for satisfaction of employee health training requirement. Facility very clean and organized. Discussed violations with person in charge and possibility of risk control plan if bare hand contact with ready to eat foods are observed during next inspection.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed food handling employee wash hands for approximately 5 seconds before returning to work after a disruption of task
Correction: Recommend washing hands for at least 20 seconds prior to returning to work.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employee handle ready to eat food with bare hands.
Correction: Recommend discarding food when contamination has occurred and preventing bare hand contact with ready to eat food by using gloves, tongs, spatulas or other suitable means to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping clothes stored improperly.
Correction: Recommend storing all wet wiping clothes in sanitizer at appropriate concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cheese sauce cold holding at 51 degrees.
Correction: Recommend cold holding all potentially hazardous foods (PHFs) at 41 degrees or below to prevent substantial growth of bacteria. Recommend relocating. Sauce relocated to reach in cooler.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed working containers of chemicals not labeled.
Correction: Recommend labeling all working containers used for storing toxic chemicals such as cleaners and sanitizers with the common name of the product.
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01/28/2013 | Routine | |
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