- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced tomato is cold held at 48°F in the Delfield prep cooler top. Food temperatures range from 44-48F on the prep cooler top.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Tomato moved to cabinet which is holding foods at 41F and less.
- Critical: DATE MARKING - DISPOSITION (repeated violation)
Observation: Sausage gravy in walk-in cooler dated 1/14 has exceeded its date mark or is not provided with a date mark. Today is day eight including the day of preparation.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. The day of preparation must be counted as day one. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods.
- Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Spray bottle to be used for food contact surfaces is in excess of 200 ppm chlorine.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Spray bottle remixed to 100 ppm chlorine. Excessive sanitizer levels may leave toxic residues on food contact surfaces.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for Swedish meatballs in the walk-in freezer and sausage gravy in the walk-in cooler. Food are cooled in deep portions more than 4 inches in tightly covered, plastic containers. Swedish meatballs are at 53F at 11:05am on the kitchen counter, placed in the walk-in freezer, and are still 53F at 11:55am. Operator stated meatballs were partially warmed around 10:05am to facilitate moving them to a different container.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Swedish meatballs and sausage gravy moved to uncovered, shallow portions in metal pans and placed in the walk-in cooler with air space on all sides around them. Stir foods frequently. Minimize time cold held foods are brought into the danger zone. Discard cold held food held in the danger zone for more than four hours or during an unknown amount of time. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness.
- CONSUMER ADVISORY
Observation: Hamburger on "Kid's Meals" section of menu includes asterisk indicating it may be undercooked.
Correction: Remove asterisk from hamburger on "Kid's Meals" section of menu. Undercooked animal food may not be served or offered on children's menu. Correct By: 04-Feb-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dish machine racks are stored on the floor between loads.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and at least six inches off the floor. Correct By: 04-Feb-2016
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01/21/2016 | Routine | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Single-use gloves are not discarded between handling raw eggs and raw pork sausage and handling a clean plate.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Food handler removed and discarded contaminated gloves, put food on a clean plate with utensils, then sent contaminated plate to warewashing and washed hands.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Tuna salad in the walk-in cooler and prep cooler dated "9-19" has exceeded its date mark. Soups in the walk-in cooler are provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Tuna salad discarded. Soup labeled with prep date of 9-30 and placed in the freezer.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Separate handwashing sinks not provided for both warewashing and food preparation in the main kitchen.
Correction: Install an approved handwashing sink.
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing wristwatch while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 30-Sep-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The boxes of shredded hash browns are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 30-Sep-2014
- FOOD LABELS - BULK FOODS LABELED (corrected on site)
Observation: Bulk food containers of flour and sugar are not labeled or no placard is provided with required label information.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Flour, sugar, and other foods labeled during inspection.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: General Electric upright freezer in the kitchen and Frigidaire chest freezer are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 15-May-2015
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Dressing containers were reused to store soups. Frosting container was reused to store tuna salad.
Correction: Discard single-use and single service articles after initial use. Correct By: 14-Oct-2014
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Laundry washing appliance is installed under wastewater pipe. Operator stated that the pipe overhead is to be repaired.
Correction: Shield or relocate laundry and laundered linens to and area that is not subject to contamination. Correct By: 30-Oct-2014
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sinks in toilet rooms and behind service counter are not non-hand operated. Two single-wand control (non-hand operated) faucets are on the shelf above the ice machine.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 30-Oct-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The wall behind the conveyor toaster and coffee machines have been repaired. However, the wall and ceiling above the northwest corner of the main kitchen and clean utensil side of the warewashing machine has patches which are not in good repair. Loose paint has been removed, but patches need to be filled and painted.
Correction: Maintain the physical facilities so they are in good repair at all times. Fill and paint or otherwise refinish the wall and ceiling in the northwest corner of the kitchen so that they are cleanable. Correct By: 30-Oct-2014
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09/30/2014 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the food preparation sink.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection and provide a full air gap. Correct By: 01-Aug-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Separate handwashing sinks are not provided for kitchen food preparation and warewashing areas.
Correction: Install an approved handwashing sink in the warewashing area separate from the prewash sink, service sink, and food preparation sink.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Frigidaire chest freezer and GE freezer in kitchen are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 22-May-2015
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring or planned. No food preparation sink is currently provided with air gap and shielding or minimum 18" of separation from kitchen handwashing sink.;A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing. Correct By: 01-Aug-2014
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Laundry washing appliance is located underneath an unshielded wastewater pipe.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Relocate laundry appliance or provide overhead shielding. Correct By: 01-Aug-2014
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sinks in toilet rooms and behind service counter are not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Recommend operator provide paddle handles with a handle kit or replacement faucets. Correct By: 01-Aug-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The wall and ceiling in the northwest corner by the dishwashing machine are no longer smooth and easily cleanable. Operator is currently repairing this area. Wall behind conveyor toaster and coffee machines is missing the finish and is no longer smooth, durable, and easily cleanable.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace surfaces behind the coffee and toaster appliances. Repair and repaint by the warewashing area northwest corner
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07/22/2014 | Pre-inspection | |
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