- NON-FOOD CONTACT SURFACES - CLEAN
Observation: 1. Caulk along back of south handwash sink is soiled/black.
2. Inside bottom of pie holding cabinet is soiled.
3. Shelf above serer counter (north end of kitchen) is soiled.
Correction: Clean or reaulk behind south handwash sink.
Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- WALL AND CEILING COVERINGS AND COATINGS
Observation: There are many small holes in glassboard wall in dish room.
Correction: Seal these holes with silicone caulk. Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen floor is soiled in several areas, along walls, under equipment, behind equipment legs, etc.
Correction: Floor could use a good general, wall-to-wall cleaning. Clean the physical facilities at a frequency necessary to keep them clean.
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03/01/2016 | Routine | |
| No violation noted during this evaluation. | 05/26/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Food items (eg. marinara sauce, blueberries) in Hobart upright reach in cooler (south cooking line) are cold held at 46-47°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Service person to be called to repair/adjust cooler. Correct By: 01-May-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink (near south cooking line) had a plastic bin and ladle in it during inspection and was unavailable for proper handwashing.
This sink and soap and towel dispensers were soiled.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
Keep handwashing sinks and soap and towel dispensers clean.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The dish machine area is not cleaned at a frequency that prevents recontamination. These areas include the inside and outside of dish machine, along with the drainboards, wall areas and dish racks.
Correction: Clean warewashing area at a frequency necessary to prevent recontamination of equipment and utensils.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The cooking equipment, walk-in cooler shelving, equipment doors and handles, are not cleaned on a frequent basis.
Door of back storage room and mop sink area are not clean.
The unused dipper well in the waitress (pantry) area has food/soil residue in it.
Correction: Clean all equipment and fixtures on a routine basis to prevent accumulation of soil residues.
- WAREWASHING - PRECLEANING
Observation: Food debris from dishes and utensils is not scraped well before putting in dish machine.
Correction: Scrape or remove food debris from all equipment and utensils using waste disposal unit or garbage receptacle prior to placing in dish machine for washing and sanitizing.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap at the base of the back door which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors, walls and ceilings in the cooking, prep, warewashing, and storage areas are not clean. Food/soil residue noted.
The open site (funneled) drain below food prep sink has a very bad odor.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
Thoroughly clean out and sanitize the open drain below food prep sink. Maintain cleanliness of this drain and all floor drains.
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04/29/2015 | Routine | |
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor areas below cooking/prep line in kitchen are not clean. Food/soil residue noted.
Correction: Clean floors at a frequency necessary to keep them clean.
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05/28/2014 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling cooked bacon with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING
Observation: Tuna salad in Hobart upright cooler is cold held at 45°F. Air temperature of cooler did not fall below 45 F.
Correction: Cooler must be adjusted or repaired to maintain cold potentially hazardous foods at or below 41°F. Tuna salad was discarded. Do not use cooler for food storage until repaired. Correct By: 27-May-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dishmachine was not dispensing sanitizer and is at 0 PPM.
Correction: Provide training to employees on proper procedure to check sanitizer concentration every morning before using dishmachine, and at least one other time during the day.
EcoLab serviceman came in and repaired dishmachine. Sanitizer concentration is now 100 PPM.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The wall rack across from 2 compartment food prep sink is soiled and greasy.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor areas below cooking/prep line in kitchen are not clean. Food/soil residue noted.
Correction: Clean floors at a frequency necessary to keep them clean.
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05/22/2014 | Routine | |
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