- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken observed stored stacked atop raw fish fillets in the norlake walk in cooler. Chicken removed and placed on lowest shelf below fish by owner..
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Single-use gloves are not discarded between handling raw shelled eggs and ready to eat foods at the cook line. Employee was instructed to remove gloves and wash hands prior to switchng to a new pair.
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.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The cutting board at the flat top grill is damaged. Tape is observed on the inside cover of the ice machine door.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine bleach test kit is not available for checking sanitizer concentrations at the dish machine.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED
Observation: The soda gun at the bar is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area. Beverage relocated to non food prep area by employee.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Bread container in the kitchen and dry goods containers in the basement prep area were observed to be uncovered.
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.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following non-food contact surfaces are soiled with debris - Dish racks near soda machine and dish machine - interior of cook line microwaves - Door gaskets on the Randell cooler - Dry storage shelving units..
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The walls throughout the kitchen prep area are damaged and separating at wall corners..
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light shield above the basment prep area next to the ice machine is damaged and held together with tape.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors under standing equipment in the kitchen are soiled. Walls in the kitchen prep area are soiled. Ceiling tiles above the stand up warmer observed soiled..
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/29/2016 | Routine | |
- Critical: REHEATING FOR HOT HOLDING
Observation: Multiple foods including baked beans, soup and country gravy were not adequately reheated. Foods had been in hot wells for multiple hours without reaching 165F.
Correction: Adjust procedures and methods to properly reheat food. [Explain].
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Current date marking system allows foods to be held for 8 days. The maximum for ready-to eat potentially hazardous foods is 7 days. BBQ sauce was also found to be made on 1/3/15. This is a ready-to-eat food that must follow the 7 day rule.
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.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an air gap on the food prep sink.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The prep cooler on the cook line is not equipped with a thermometer.
Correction: Equipment used for hot and cold holding shall be equipped with a thermometer.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Interior of ice machine is cracked and repaired with duct tape. Multiple rubber scrapers were found to be torn and no longer cleanable. A handle on the 8 door cooler has been repaired with duct tape.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The underside of the Hobart mixer, refrigerator drawers on line and outside of the salad prep cooler is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor in the basement prep area is peeling away and no longer easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The floor in the basement prep area is peeling away and no longer cleanable. The walk-in cooler in the storage area is rusted and peeling away.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following areas need to be cleaned of food debris, grime and grease:
-Metal racks throughout kitchen
-Wooden helves adjacent to fryer
-Metal dividing wall next to bakery area
-Walls in dish wash area
-Floor below fryer and grill
-Ceiling on cook line
-Floor in walk-in freezer
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/14/2015 | Routine | |
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The floor in the walk-in cooler in the storage area is lifting causing gaps between the metal floor and the subfloor.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under the refrigeration equipment and cooking equipment has grease and ground in dirt.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/29/2014 | Follow Up | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by using a cloth towel from his back pocket to dry his hands rather than paper towels.
Correction: Train food employees in proper handwashing techniques. Correct By: 29-Jan-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food (toast, lettuce, tomato, shredded cheese) with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 29-Jan-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut vegetables, pork, and meatloaf in the bottom of the True 2 door prep cooler is cold held at 46-47°F. All foods were removed from the bottom of the cooler and put in the walk-in cooler. The repair company was called and is scheduled to repair the cooler today. The sour cream and cole slaw in the top of the Randell cooler are cold held at 46-47 then the cover was replaced and the temperatures were 45-46. There is a heat lamp above the cooler, so the cover must stay in place to avoid increasing the temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Keep the cover in place on the Randell cooler. Correct By: 29-Jan-2014
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on the bar ice bin.
Correction: Provide an air gap on water supply side to protect water supply.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (corrected on site)
Observation: Interior and exterior of the 3 microwaves in the cooking area are soiled.
Correction: Clean and maintain all microwaves.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor in the walk-in cooler in the storage area is lifting causing gaps between the metal floor and the subfloor.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light cover in the baking area is broken and open so it no longer is providing shielding.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under the refrigeration equipment and cooking equipment in the cooking area have food, grease and other debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/22/2014 | Routine | |
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