- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Raw product is being stored properly. - Caulking around three compartment sink has been replaced. - Drain to wash sink of three compartment sink has been repaired. The following HACCP plan related items have been addressed: - Thermometer calibration is being logged daily. - Separate log sheets exist for bagged items and items cooled in hotel pans. - Standard Operating Procedure has been developed for Hand Washing; Employee Health and Hygiene; No Bare Hand Contact. CFPM in this outlet has signed off on this SOP. All employees property wide will sign off on it next. - Manager is signing off and dating cooling logs.
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10/22/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product stored incorrectly in walk in fridge. Raw chicken stored above pork and fish and even with beef; pork and onions. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. This item corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed caulking around three compartment sink peeling away and dirty with mold build up. Remove old caulk and recaulk area.Observed steam kettle unit with numerous leaks; grout pealing away throughout unit and areas of grout under neath unit serverly worn away due to water leaks. This unit should be replaced within the next year.
- [1] Installed; maintained
Observed drain to wash sink of three compartment sink not working so a rag is being used as a drain stop. Repair this drain so a rag is not necessary.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Good scoop storage. Sani bucket in place with 200 ppm Quat. Three comp sink in use with 200 ppm Quat. Walk in freezer @ 0F. Walk in fridge @ 38F. Cream @ 39F. HACCP Plan reviewed and audited. The following items were observed. Items with * indicate an item that needs to be addressed/corrected. Staff taking temps in blast chiller with digital thermometer. *Thermometer calibration needs to be verified and logged routinely. Outlet temporarily switching to storing most products in hotel pans rather than bagging due to slower seasonal period. Operators currently using the same log sheet for products stored in hotel pans and bags. *These items should be separated and logged on two different sheets. The separate log sheets shall be in place within 48 HRS of today. *Facility needs to develop written Standard Operating Procedures for all the items listed on HACCP plan. They are: Thermometer Calibration; Handwashing; Employee Health; No bare hand contact. These procedures must be developed and in place within 30 days from today. *Manager is signing off on cooling logs with initials but not date; as specified on log sheet. This item will be reinspected in approximately14 days. *Log sheet for product from 9/10 was noted as the items being discarded per health department on 9/11. Per health inspector's questions of staff the product on the logsheet from 9/10 was not the items that were discarded on 9/11. Per staff; the items discarded on 9/11 were not logged on any log sheet anywhere. The log sheet from 9/10 needs to be corrected to indicate this. *This outlet has been observed twice now storing vacummed packaged items approved via a HACCP plan in unapproved refrigerators. All items discovered 9/11 were discarded. If this activity or any other major violation associated with the HACCP plan is observed in future inspections the HACCP plan approval will be permanently revoked. Furthermore; the current staff member's CFPM certification will no longer be recognized and that staff member will be required to be recertified or another staff member will be required to be certified.
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9/17/2015 | Routine Inspection 2nd | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 62 bags of ROP/Cook- Chill food in A1 Walk-in fridge that is not the approved storage walkin for this permit. The bags were not labeled with prep date or stored in an approved fridge with electronic monitoring. All bags discarded during inspection as no cooking logs existed for these particular products. This is a repeat violation previously observed during the inspection of F910134 and items were allowed to be moved to correct walk in that time as they were labeled. Future repeat violations of HACCP approved procedures for this permit may result in suspension of HACCP plan approval and/or suspension of health permit.
- [4] Facilities to maintain product temperature
Observed 62 bags of ROP/Cook- Chill food in A1 Walk-in fridge that is not the approved storage walkin for this permit. The bags were not labeled with prep date or stored in an approved fridge with electronic monitoring. All bags discarded during inspection as no cooking logs existed for these particular products. This is a repeat violation previously observed during the inspection of F910134 and items were allowed to be moved to correct walk in that time as they were labeled. Future repeat violations of HACCP approved procedures for this permit may result in suspension of HACCP plan approval and/or suspension of health permit.
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9/11/2015 | Routine Inspection 1st | 91 |
- [3] CFPM or person in charge present; certificates posted as required
This facility needs a Certified Food Protection Manager during all hours of operation due to the risk levels of the items prepared. Current staff is not certified. Facility has requested a 30 day extension from previous inspection. This item must be addressed within 60 days.
- General Comments that relate to this Inspection
The following items have been addressed since last inspection: - Bagged ROP items have been inventoried and bags prepared more than 7 days prior have been discarded. - Caulking in kitchen behind three compartment sink; small kettle area and behind knife magnet has been recaulked.- Cooling logs are being kept for all non bagged items.
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12/2/2014 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed soup in walk in that was prepared 11/30/14 at 53F. Product was marked on cooling log @ 42F on 11/30 so it appears the staff is not properly logging the temperatures. Hourly cooling logs are required for all products not bagged until further notice. Current cooling logs for bagged products should be continued as normal. Soup discarded on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed numerous bagged ROP items in walk-in near buffet that were prepared more than 7 days prior. All items in this unit need to be inventoried and organized so a First-In-First-Out procedures is followed. This item will be reinspected 12/2/14.
- [3] CFPM or person in charge present; certificates posted as required
This facility needs a Certified Food Protection Manager during all hours of operation due to the risk levels of the items prepared. Current staff is not certified. This item must be addressed within 30 days.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed numerous areas of kitchen where caulk along metal seams has deteriorated or is moldy. These areas include three compartment sink area; small kettle area and near knife magnet. All these areas should be thoroughly cleaned and recaulked with clear or white caulk so it easily cleanable. This item will be reinspected in 14 days.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Prep Walk in @ 42F. Roux @ 43F. Beans @ 43F. *This unit should be adjusted down to maintain a constant 41F or below. Storage walk in @ 41F. Chili @ 39F. Marinara @ 41F. Three compartment sink set up with 400 ppm Quat. Test strips on site. Sani buckets in place @ 400 ppw Quat. * Facility has developed a HACCP plan for their ROP process. After review of HACCP plan with operator; additional monitoring and procedural requirements will be forwarded to Michael Streczyn via email. Cooling logs in spanish and english will also be forwarded to Michael Streczyn.** This facility is currently categorized as a Risk Category 3 but since facility is performing ROP and other high risk activities it will be reclassified as a Risk Category 4 effective 12/1/14. This classification requires that on site during all hours of operation.
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12/1/2014 | Routine Inspection 1st | 89 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Found soup in large cooking pots @ 120F. The product had been pulled approximately 1 hour prior from hot holding. *Product was immediately placed into ice baths to reach 40F within 3 more hours with operator monitoring.Found chile verde @ 80F after 6 hours. *Product was voluntarily discarded. See notes for additional discussion on cooling issues.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Buffalo chopper had food build up on internal sections as well as switch. The build up was clearly from several days. Chopper must be fully broken down; washed; rinsed; and sanitized within 4 hours of use to prevent potential bacteria growth. *Violation corrected on site*
- General Comments that relate to this Inspection
Facility is main kitchen for employee cafeteria and is located at the back end of Steakhouse kitchenHand sink stockedDishwasher @ 180F final rinse3 compartment sink quat dispenser @ 200ppm quat*Strongly recommend having test strips available for employees to test at least once daily.Walk in @ 40F-cooled rice @ 39F-raw meat product stored on bottom shelfFacility cleanChemical storage ok**Reviewed proper cooling requirements with operator. All hot items must be cooled from 140F to 40F. Several items were not found being cooled according to operator's procedures. Operator must ensure that employees are following proper procedures and ensure that procedures meet the above requirement. Oversight of the cooling practices needs to be put in place.**Operation is doing hot vacuum sealing of soups/sauces. Discussed with main manager that due to the creation of an reduced oxygen environment; very strict control procedures must be in place to prevent the potential of botulism growth. Operator will develop a HACCP plan for the process and all Health District to review it.
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11/6/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.PROPER FOOD STORAGE IN WALK-IN. GOOD COLD HOLDING TEMPS IN WALK-IN.PRODUCT IS LABELLED AND DATED.
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10/29/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.PROPER FOOD STORAGE.3-COMP SINK GOOD AT 200PPM QUAT.USING ICE WATER BATHS TO COOL DOWN LARGE QUANITIES OF FOOD. OBSERVED WHILE ON SITE.GOOD REFRIGERATION TEMPS.
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7/19/2011 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall maintain chemical test kits at all three-compartment sink stations. Dishwasher was not able to locate chemical test kits; in addition; he did not know how to measure quatinary ammonia.Reviewed proper water temperatures in the third compartment sink and how to measure sanitization.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Expansion Kitchen is used to serve all kitchen/restaurant outlets with bulk food products******Hot-holding checked good on steam tables; vegetable soups checked at 168-172 degrees.Cold-holding checked good; rice cold-holding checked at 38 degrees; raw chicken at 41 degrees; pasta at 38 degrees.Walk-in refrigeration checked at approximately 36 degrees; all food products properly stored and date labeled.Handsinks stocked with sanitary towels and soap....Please review three-compartment sanitization procedures with all kitchen staff****
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9/29/2010 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain sanitizer buckets during all hours of operation; correction on-site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall maintain a lid on employee drinks in food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; vegetable soup at 173 degrees; onion soup at 171 degrees; tortilla chicken at 168 degrees.Cold-holding checked good; chopped chicken 37 degrees; soup at 34 degrees.Good cooling practices; all soups chilled on ice-bath; staff aware of cooling formula...All refrigeration and freezer temperatures checked within acceptable ranges.
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10/12/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
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11/19/2008 | Routine Inspection 1st | 100 |
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