- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: There continues to be evidence of rodent activity on the food storage shelves and containers of food located in the basement.
Correction: Increase pest control. Clean and sanitize all areas with evidence of rodent activity and monitor. Discard food with evidence of pest activity. Store open food such as dry beans ans peas and sugar in sealed containers.
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03/18/2016 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Potentially Hazardous Foods (PHF) including cheese cake and pumpkin pie in the dessert cooler were cold held between 47°F - 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Do not store PHF in the dessert cooler until it is repaired. Note: The PHF desserts were discarded and the cooler was repaired during this inspection.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: A hose bibb with hose attached in the basement does not have a backflow prevention device installed.
Correction: Install a backflow prevention device on the hose bibb. Notify the health department after installation. Correct By: 11-Mar-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site) (repeated violation)
Observation: Single-service articles such as paper cups were stored on the basement floor.
Correction: Store single-service articles at least 6 inches above the floor.
- CONTROLLING PESTS - INSPECTING PREMISE (corrected on site)
Observation: There was evidence of rodent activity on food storage shelves located in the basement.
Correction: Routinely inspect facilities for insects and rodents. Clean and sanitize all areas with evidence of rodent activity and monitor. Increase pest control activities as needed. Discard food with evidence of pest activity. Note: Areas with pest activity were cleaned and sanitized during this inspection.
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03/08/2016 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: There are no asterisks next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the footnote advisory.
Correction: Place asterisks next to the animal-derived foods listed on the menu that may be served raw or undercooked.
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09/22/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potentially Hazardous Foods (PHF) including mashed potatoes and ham in the Beverage Air 2-door prep cooler were cold held between 50°F-55°F AND PHF including several cooked and raw meats in the True 2-door cooler were cold held at 54°F.
Correction: Maintain cold PHF at or below 41°F. Do not store PHF in either of these coolers until they are repaired or replaced. Contact the health department after repaired/replaced. Note: All PHF was discarded during this inspection.
- CONSUMER ADVISORY
Observation: There are no asterisks next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the footnote advisory.
Correction: Place asterisks next to the animal-derived foods listed on the menu that may be served raw or undercooked.
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: Bread and a freezer are stored under unshielded sewer lines in the basement.
Correction: Remove food items from this area to an area not subject to contamination or provide shields for the sewer lines.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The interior and exterior surfaces of most coolers and freezers are soiled with dirt and food residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The ventilation hood has an excessive accumulation of grease.
Correction: Clean the ventilation hood at a frequency necessary to preclude the accumulation of grease.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The interior of the ice maker is soiled.
Correction: Clean the ice maker at a frequency necessary to preclude the accumulation of soil/mold.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Several boxes of single-service articles such as cups are stored on the floor of the basement.
Correction: Store single-service articles at least 6 inches above the floor.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The ceiling in the basement where food is prepared (ham is sliced, potatoes are shredded, and food is cooled) is unfinished and open.
Correction: Provide a ceiing that is smooth and easily cleanable over the areas in the basement where food is prepared.
- INTENSITY - LIGHTING (repeated violation)
Observation: The light intensity in the kitchen and in the basement where food is prepared is low.
Correction: Provide the correct lighting intensity in all work and storage areas.
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09/17/2015 | Routine | |
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The Floor in the basement has some depressentions.
Correction: Provide floors that are designed, constructed, and installed so they are smooth and easily cleanable.
- INTENSITY - LIGHTING
Observation: The light intensity in the kitchen is low.
Correction: Provide the correct lighting intensity in all work and storage areas.
- MECHANICAL - VENTILATION
Observation: There is excessive grease build up located on the right side of the hood.
Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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03/27/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Many food items in upright cooler and prep top cooler at cookline are not date marked. These include cooked cormed beef, turkey, ham, sauces, etc.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Oberserved food items date marked in the walk in cooler. Do not remove the date mark when transferring foods from the walk in cooler to the coolers at the cookline. Operator date marked the foods.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: Sanitizer is not being used in the mechanical dishmachine. The sanitizer hose is lying on the floor. There is no sanitizer present.
Correction: Provide training to employees on proper use and concentration of sanitizer. Do not use dishmachine without sanitizer. Operator provided a gallon jug of sanitizer from the chemical storage area and primed the machine. When empty container of sanitizer is removed, a new one shall be put in its place. Train employees on how to prime the dishmachine. If facility is out of sanitizer for the dishmachine, the dishmachine shall not be used and all equipment, dishes, and utensils shall be washed, rinsed, and sanitized (with bleach) in the 3-compartment sink.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for bacon. Cooked bacon on plate next to fryer found to be 95 degrees F. Rapid coooling methods were not observed.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Bacon was placed into cooler.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit/test strips are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Radio found in basin of handwashing sink during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Operator removed radio.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Operator provided soap.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Many food items are subject to potential contamination by not being wrapped or covered. Tortilla chips stored uncovered on shelf below steam table, turkey stored unwrapped on shelf in cooler, and several items uncovered or unwrapped in chest freezers (biscuits, sausage, breaded chicken, etc.)
Correction: Change methods or procedures to protect foods from contamination. Operator wrapped some foods and voluntarily discarded other foods.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not operating correctly.
Correction: Employee handwashing sinks if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink in kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/17/2014 | Routine | |
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