- Critical: COOLING (corrected on site) (repeated violation)
Observation: Cooked potatoes and cooked noodles stored in the walk in cooler are not cooling properly and are at (79 °F & 56°F) after 2 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Recommend draining noodles and adding ice to properly cool. Correct By: 10-Aug-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Shredded lettuce (cold held at Artic Air waitstation cooler) is cold held at 56°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Lettuce was discarded, cooler was adjusted at time of inspection. Correct By: 10-Aug-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Several ready to eat PHF's cold held in the walk in cooler and Victory Cooler are not date marked, or are improperly date marked. (foods include, baked fish, cooked pasta, ribs, sliced deli meats, gyro meat)
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. Correct By: 10-Aug-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Cooked pasta (stored in large covered plastic container) and cooked potatoes (stored in bin, covered with plastic wrap) held in the walk in cooler are improperly cooling.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 10-Aug-2015
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The two door reach in cooler at waitstation is operating at an ambient air temperature of 52°F
Correction: Repair/adjust cooler to provide an ambient air temperture of 41°F or colder to store PHF's. Correct By: 11-Aug-2015
- FOOD CONTACT SURFACES - SOILED (corrected on site) (repeated violation)
Observation: The Berkel food slicer is visibly soiled. (food contact surfaces of slicer are dirty with food debris, slicer was covered with a plastic bag and stored "as clean")
Correction: Maintain food contact surfaces in a clean condition. Slicer must be thouroughly cleaned after use before covering for clean storage. Correct By: 10-Aug-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site) (repeated violation)
Observation: Several pans of cooked foods are observed stored in the walk in cooler unwrapped or uncovered. (American fries, cooked noodles, etc.)
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 10-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The shelving under the grill at the main cookline requres cleaning to remove accumulated food debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 10-Aug-2015
- WAREWASHING - RINSING PROCEDURES (corrected on site)
Observation: The three compartment sink for warewashing is improperly set up, utensils need to be manually washed, rinsed and then sanitized.
Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan. Correct By: 10-Aug-2015
- GARBAGE/REFUSE - OUTSIDE RECEPTACLES
Observation: The dumpster doors are open.
Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables. Install receptables in a manner to prevent the accumulation of wastes and rodent harborage areas and locate receptacles so they can be easily cleaned and flushed with water. Correct By: 10-Aug-2015
- TOILET FACILITIES - RECEPTACLES - COVERED (repeated violation)
Observation: Female bathroom stalls are not provided with a covered waste receptacles. Each stall has a waste receptacle but they are not covered.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 17-Aug-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light located in the walk in cooler is not shatter resistant. The light located in the True 1 door reach in cooler at main cookline is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 17-Aug-2015
- INTENSITY - LIGHTING
Observation: The light intensity at the back entrance of building is not working, area is very dimly lit.
Correction: Repair the lighting to provide the correct lighting intensity in all work and storage areas. Correct By: 17-Aug-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring at the main cookline, especially under cooking equipment requires cleaning to remove food debris and grease that has accumulated.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 17-Aug-2015
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08/10/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee are observed not washing hands prior to working with food. Including after handling raw and after changing tasks.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employees are observed handling ready to eat foods with bare hands. (peeling cooked potatoes with bare hands, handling of foods at main cook line etc.)
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 14-Aug-2014
- Critical: COOLING
Observation: Baked chicken (held on counter top in back ktichen) is not cooling properly and is at 92 °F, after 4 hours. Chicken was left out on counter too long.
Correction: After foods are cooked, allow to cool for short period of time on counter top (steam escape etc.) do not leave out of temperature control too long. Place in refrigeration unit to allow for proper cooling.
Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Many of the prepared/previously cooked food items held in the walk in cooler and other refrigeration units on premise are not date marked. (cooked potatoes, ribs, roast beef, meatloaf, rice, corned beef, baked fish 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. Correct By: 14-Aug-2014
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: A bottle of rolaids antacid is stored in the Delfield pie case.
Correction: Provide a separte designated storage area for storage of medications away from food, clean equipment to prevent contamination of food and equipment. Correct By: 15-Aug-2014
- CONSUMER ADVISORY
Observation: Consumer advisory on menu is missing the asterisk on which foods may be ordered undercooked at customer request. Consumer advisory on menu reads:
"Please be advised consuming certain food raw or undercooked such as beef, chicken and eggs may increase your risk of foodborne illness. This establishment assumes no responsibility for food prepared to order".
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition with an asterisk notation on the food item that may be served undercooked or recommend revising statement to read: Our burgers, eggs and steaks are cooked to order, please be advised that consuming raw or undercooked animal foods may lead to an increased risk of foodborne illness.
- FOOD CONTACT SURFACES - SOILED
Observation: The Hobart food shredder (back kitchen) is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Clean food shredder after use. Correct By: 14-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The Berkel food slicer (back kitchen) is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Clean slicer after use. Correct By: 14-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The piercing tip and the holder of the table mounted can opener in back kitchen is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 28-Aug-2014
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee was observed eating in the back kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area. (coffee cup held on top of Fridigdaire freezer at main cookline)
Correction: Provide approved beverage container in food preparation area. Correct By: 14-Aug-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods held in the walk in cooler were observed to be unwrapped or uncovered. (meatloaf, cooked pasta noodles, stuffing, rice, cornbeef, taco meat, roastbeef etc.)
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 14-Aug-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: In use utensils were at main cookline were observed improperly stored on soiled towels.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 15-Aug-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Utensils at main cookline were observed stored on a mop handle the was hung horizontally on wall.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Ice in the ice machine is subject to potential contamination, mold growth is observed on intierior surfaces.
Correction: Clean inside of ice machine per manufacturer's recommendations and at a frequency necessary to keep clean. Recommend keeping a log of cleaning frequency. Correct By: 21-Aug-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Cardboard was observed lining the inside base of the zero zone cooler at waitstaff area.
Correction: Remove cardboard lining the refrigeration unit. Provide a smooth non absorbant easily cleanable surface inside refrigerator. Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Correct By: 28-Aug-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The shelf were the ice buckets are stored (front service counter) is no longer a smooth, easily cleanable, non absorbant surface.
Correction: Repair or replace shelving unit. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 28-Aug-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The wooden bench (at main cookline) to store food bins is no longer smooth, easily cleanable and nonabsorbant, surfaces are dirty.
Correction: Remove wooden bench from premise. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 28-Aug-2014
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Magic cool (homestyle type refrigerator) at the main cookline is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 28-Aug-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Dipping well for the ice scoops at front service counter not in use due to leaks and is not maintained in good repair.
Correction: Repair dipper well so that it is in proper working condition. Correct By: 28-Aug-2014
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT
Observation: The cooking equipment at main cook line requires cleaning to remove accumulated food debris and grease.
Correction: Clean food cooking and baking equipment at least every 24 hours. Correct By: 28-Aug-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Surfaces throughout kitchen (including cookline shelving, tables, handwashing sink, surfaces of equipment) require cleaning to remove accumulated debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 28-Aug-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The top of the garland oven is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 28-Aug-2014
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink at front service counter is not non-hand operated or is operating incorrectly.
The faucet handles are too long not easily able to turn off after washing hands
Correction: Replace handles. 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.
- GARBAGE/REFUSE - COVERING RECEPTACLES (repeated violation)
Observation: Waste receptacles located outside are not covered
Correction: Keep dumpsters closed at all times. Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle in each bathroom stall. (currently have open garbage receptacles without covers)
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 28-Aug-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The wall coving at the waitstaff area (where the sanitizing buckets are stored) is pulled apart from the wall. Observed food debris accumulating on surfaces.
Correction: Replace/repair wall coving to provide surfaces that are installed so they are smooth and easily cleanable. Correct By: 28-Aug-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The wall behind the soup warmer (kitchen waitstaff area) has worn surfaces where the paint is peeling and the surface is no longer easily cleanable, smooth and non absorbant.
Correction: Repair wall to provide a surface that is installed smooth and easily cleanable. Correct By: 28-Aug-2014
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sink in the back kitchen near dishmachine.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- INTENSITY - LIGHTING
Observation: The light intensity in the walk in cooler is very dim.
Correction: Provide the correct lighting intensity in all work and storage areas.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen walls (especially the walls between kitchen waitstaff and main cook line, behind the handwashing sink, behind the soup warmers etc.)
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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08/14/2014 | Routine | |
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