- Critical: Cooling Methods
- Comment:
- Corrected Observed soup and other large batch items are cooled utilizing methods that will quickly bring the temperature out of the temperature danger zone (135F to 70F) in the first two hours. Smaller containers and ice water baths help to aid in bringing the temperature down, along with monitoring the temperature.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Raw Animal Foods
- Comment:
- Corrected Observed childre's menu items no longer have an asterix next to burgers. It is understood that children's menu items are fully cooked.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
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04/01/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- Cooling of potentially hazardous food must be done efficiently to limit the amount of time food is in the temperature danger zone (135F to 70F) where bacteria multiplies rapidly. During the interview with a manager at the time of inspection it was indicated that cooling of large batches of potentially hazardous food is done so by placing an ice wand in the container and putting the bin directly into the walk in cooler without any subsequent temperature monitoring of the product. Potentially hazardous items must be cooled from 135F to 70F within the first 2 hours and from 70F to 41F within a 4 hour span. Some techniques for large batches of items include 1. Putting items into shallow pans and using an ice water bath. 2. Using an ice wand properly by stirring the product frequently. 3. Monitoring the temperature of the product throughout both processes to limit the time the product is in the temperature danger zone. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent Comminuted meat or fish
- Corrections:
- Cook to proper temperature.
- Comment:
- Cooked to order, comminuted meat items must not be offered for service on a children's menu. Observed an asterix advisory on the children's portion of the menu indicating the burger can be cooked to order. Burgers on a children's menu must be fully cooked due to under developed immune systems. No advisory for 'cooked to order' should be offered to children.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be maintained and kept clean as frequently as needed. Observed walls, ceilings and floors throughout the kitchen need to be cleaned. The walls in the dishmachine area, the floors underneath equipment, the ceiling tiles in many areas need to be replaced or cleaned. The area where the floor drain is located in the omelette station needs new tiles. The walls in the liquor storage room have an excess of debris. Keep facilities clean and maintained.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Food contact surfaces of cooking and baking equipment must be kept clean. Observed the grill top has excess grease and char. The 2-door, upright ovens have charred debris on the bottom shelves. The broiler (that is not in use) at the omelette station also has a build up of debris and dust. Keep equipment free from accumulation of grease and charred debris.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in a state of good repair. Observed the side panel of the flat top grill is falling off and exposing the insulation. Repair cooler in kitchen (coke cooler). Repair side panel as to not allow equipment to become a potential fire hazard. Repair cooler in kitchen for cookline.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware single-service plates
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During display
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- Sanitized utensils must be handled and displayed so that contamination of the food-contact surface is prevented. Observed on the continental breakfast service stations, plates stored without protection. Invert plates so the food-contact surface is protected from possible contamination. , Corrected At time of inspection plates were inverted and will no longer be stored upright.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by female employees must be provided with a covered waste bin for sanitary napkins. Observed no covered waste bin in the women's employee restroom. Provide a covered bin.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/23/2015 | Routine |
| No violation noted during this evaluation. | 09/29/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at the comp bar. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsinks at comp bar and the lounge bar. Paper towels must be provided at all handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the handsinks in women's employee restroom and the Comp bar. Soap must be provided at all handsinks.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the ice bin at the comp bar. Clean the floor as needed.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- Observed loose cove molding on wall in the dry storage room. Repair or replace the loose cove molding.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the comp bar handsink. Provide a sign.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed lights not working above the cooler in the banquet station. Provide proper illumination. Repair or replace the light bulbs.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dust on condenser and ceiling in the produce walk-in cooler. Non-food contact equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the banquet station cooler. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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09/17/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: floors under the cookline, men's room, dishroom, and wall behind the garbage disposal. Clean these items on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the women's restroom handsink. Provide a handwashing sign.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out light bulb above the front counter handsink. Replace light bulb to provide proper illumination.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy interior walls in the salad prep cooler. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the salad prep cooler. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed gaps in baffle filters in the exhaust hoods above cooking equipment and a grease cup is missing on the right side of hood at the front counter. Grease must be prevented from dripping on equipment. Remove gaps in filters and replace the missing grease cup.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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03/11/2014 | Routine |
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