- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw eggs were stored over ready-to-eat foods in prep cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 13-Oct-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Shelving holding dry storage in kitchen had exposed wood rim. Shelving in several area (especially dish area) was badly rusted. Legs to equipment were rusted. Exterior counters were peeling/in poor repair. Shelving in walk-in cooler in basement was rusted. Wood shelving in walk-in cooler in basement was chipping/in poor repair. Dish washer was resting on wooden planks.
Correction: Repair equipment to good condition or remove from premise. Correct By: 27-Oct-2015 Correct By: 27-Oct-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Shelving below grill on cook line was soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 20-Oct-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Unshielded lights were present over kitchen and in coolers.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 27-Oct-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Floor tiles were damaged/missing throughout facility. Wall was damaged to the left of True reach-in cooler. Floor was rotting behind dish machine.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace. Correct By: 27-Oct-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floors underneath equipment were soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 16-Oct-2015
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10/13/2015 | Pre-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling leaf lettuce with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Operator subsequently used single-use gloves to handle ready-to-eat foods.
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT
Observation: Ice used for cold plates at the bar is used for drink ice.
Correction: Discard contaminated food and adjust procedures to prevent ice used as an exterior coolant from being used in food.
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: The desserts, sunflower seeds, and other food in the customer self-service area is not protected from contamination. The back side of the hot buffet table is not protected by a sneeze guard and is accessible to customers.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Correct By: 13-Feb-2015
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided backflow prevention at hose bibb/faucet in basement with attached red hose.
Correction: Provide an ASSE 1011 or better backflow prevention device on the hose bibb. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment including all threaded hose bibbs whether or not a hose is attached. Correct By: 30-Jan-2015
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: (REPEAT) Air breaks exist between the sewage system and drains from two food prep sinks in the kitchen, ice machine, and both bar ice bins.
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. Provide full air gaps on all food preparation sinks, ice bins, and ice machines. Correct By: 06-Feb-2015
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: (REPEAT) Handwashing sink not provided in warewashing area separate from food prep area handwashing sinks. Prewash sink by the mechanical dishwasher may no longer be used for handwashing.
Correction: Install an approved handwashing sink in the warewashing area with non-hand controls. Correct By: 13-Feb-2015
- OPEN DRINK CONTAINER (corrected on site)
Observation: (REPEAT) Drinking cup without cover was observed in warewashing area by clean utensils.
Correction: Operator provided covered drink container during inspection to prevent potential contamination of clean equipment.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: (REPEAT) Damp wiping cloth used for wiping counters stored on on prep cooler cutting board in the kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct immediately.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: (REPEAT) The boxes of chicken and other food in the upstairs walk-in freezer, downstairs walk-in cooler, and downstairs walk-in freezer are stored on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 24-Jan-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: (REPEAT) Bare wood surfaces (shelving over food prep sinks, support for dishwasher spray hose, keg cooler, and other areas) is not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 23-Feb-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: (REPEAT) Kenmore freezer downstairs is not ANSI certified or approved by the department. General Electric refrigerator that was in the breakfast dining hall on the last inspection has been removed as required.
Correction: Remaining unapproved equipment shall be removed from food service. Correct By: 23-Feb-2015
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwaves are soiled.
Correction: Clean and maintain microwaves. Correct By: 23-Jan-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: (REPEAT) Handwashing sinks in downstairs area by the three compartment sink and next to the kitchen prep sinks 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. Recommended paddle handles be installed. Correct By: 13-Feb-2015
- PLUMBING - SERVICE SINK
Observation: (REPEAT) There is no service sink provided in food establishment. There is a dual compartment utility sink and floor drain downstairs, but it is not easily accessible to the upstairs area.
Correction: Provide at least 1 service sink or curbed cleaning facility accessible to the upstairs area. Correct By: 23-Feb-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The hot water heater system is not maintained in good repair. Hot water is provided to the majority of the building, but handwashing sink in the main kitchen area and downstairs by the three compartment sink do not have hot water provided to them. Two of three handwashing sinks in the men's room by the breakfast dining hall have non-operational hot water.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing by January 26, 2015. Operator provided insulated container filled with 85-110F water and fitted with a toggle valve for temporary use during inspection.
- GARBAGE/REFUSE - OUTSIDE RECEPTACLES
Observation: There are no lids for the outdoor receptacles for refuse.
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: 06-Feb-2015
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The floor in the walk-in cooler is wood which is not non-absorbent.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 23-Feb-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: (REPEAT) Lights located in Pepsi cooler and over food preparation and clean utensil storage areas are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 23-Feb-2015
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap in the rear door by the breakfast room in the lower corner of the door, and there are gaps in the downstairs door to the outside by the walk-in cooler which could allow the entrance of insects or rodents.
Correction: Repair these gaps so that entrance by insects or rodents into the food establishment is prevented. Correct By: 13-Feb-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: (REPEAT) The sub-floor and floor tile in the prep areas and kitchen are damaged or missing.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace flooring. Correct By: 23-Apr-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: (REPEAT) Cooking appliance (Hatco) smoker downstairs is not operational nor necessary to the operation of the food establishment.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 23-Feb-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: (REPEAT) The floor underneath the fryers and main cook line has a heavy accumulation of dust, grease, and food.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 06-Feb-2015
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01/23/2015 | Routine | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Reviewed employee health policy and symptoms of foodborne illness with person in charge and lead cook. Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge. Correct By: 24-Oct-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat romaine lettuce leaves tored under raw shell eggs and raw egg fish batter in the kitchen True T-49G 2 door cooler.
Correction: Operator reorganized storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Mashed potatoes on buffet steam table are is hot held at 129F. Potatoes appear dry.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Recommended lids be kept on all hot foods as much as possible to retain moisture. Foods retaining more moisture will retain more heat. Potatoes and all of hot buffet from this morning was discarded.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: Air breaks exist between food prep sink compartments and open site drains. Air break exists between bar ice bin and open site drain. Unable to see under refrigerators to verify air gap on drain from ice machine.
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. Provide air gaps on all equipment in which food, ice, or beverages are placed. Correct By: 31-Oct-2014
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: training employees to discard food that has been held in the danger zone for more than four hours such as cold held foods above 41F in the downstairs walk-in cooler. Foods have taken more than 6 hours to cool to 41F and/or have been transferred from the larger upstairs walk-in cooler to other coolers without being monitored for temperatures and being discarded. There is also no sign posted in the buffet area to remind customers to take a new plate each time.
Correction: The person in charge shall provide training to employees on corrective actions to take for food held in the danger zone when a refrigeration or freezer unit is not holding foods at a safe temperature. Provide written documentation of training. Correct By: 24-Oct-2014 Provide a sign that reminds customers to take a new, clean plate for each trip to the buffet. Correct within 24 hours.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for fried chicken, baked chicken, cooked mushrooms, turkey, and other potentially hazardous foods in downstairs walk-in cooler. Foods are in stacked and covered containers and all above 41F. All of these foods have been cooked yesterday or earlier and have not cooled to 41F within 6 hours and/or have been temperature abused in non-working walk-in cooler upstairs. Multiple air temperature readings and cold food temperature readings indicate the downstairs walk-in cooler is working properly.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Potentially hazardous foods above 41F from downstairs walk-in cooler were discarded during the inspection.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (corrected on site)
Observation: Walk-in coolers are not sufficient in capacity to hold foods at 41F and less. The walk-in cooler upstairs is empty and out of operation. Operator indicated that potentially hazardous foods from this cooler were moved to other walk-in coolers. Pans of food are stored on the floor in the downstairs walk-in cooler and in the keg cooler, and there is not enough room throughout the facility's cold storage to place anywhere else.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Potentially hazardous foods above 41F were discarded during the inspection. Service performed on upstairs walk-in cooler, and it is now holding at 32F.
- 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. Correct By: 24-Oct-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: A separate handwashing sink is not provided for warewashing and food preparation areas of the main kitchen. Operator indicated a separate handwashing sink will be provided with the installation of a new warewashing machine.
Correction: Install an approved handwashing sink. Correct By: 31-Oct-2014
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in prep area with True T-72G cooler.
Correction: Operator provided single-use toweling during the inspection on a table-top dispenser. Provide a covered dispenser to protect the toweling from contamination.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Multiple drinking containers without covers were observed in food preparation areas.
Correction: Beverage containers were removed from food preparation areas. Provide approved beverage containers which are covered, capped, or similarly protected and handled to prevent contamination.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Damp wiping cloth used for wiping counters stored prep counter by 3-door cooler.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Cloth sent to soiled linens during inspection.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The pans of ribs and other foods are stored on the floor in the downstairs walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 18-Oct-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Wood shelves with worn off paint and interior surfaces of keg cooler that are wood are not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Repaint or replace bare wood surfaces so that they are nonabsorbent. Correct By: 17-Nov-2014
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Kenmore freezer downstairs and GE refrigerator/freezer are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 17-Jan-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (corrected on site)
Observation: Bar beverage nozzle has visible biofilm and and holder with drain is plugged with biofilm and standing water.
Correction: Bar beverage nozzle and holder/drain has been cleaned. Clean beverage nozzle at least every 24 hours, and as frequent as needed to prevent biofilm accumulation.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sinks downstairs in men's and women's rooms 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. Recommended operator install longer handles or a single wand style faucet which can be turned off with elbows or upper forearms. Correct By: 17-Nov-2014
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility. Mop waste water may NOT be disposed down a handwashing sink, utensil sink, food preparation sink, toilet, or urinal. Correct By: 17-Jan-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathrooms and unisex bathroom are not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in unisex and female bathrooms for use with sanitary napkins. Correct By: 31-Oct-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located over the main cook line and clean side of the warewashing machine are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 31-Oct-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at toilet room handwashing sinks upstairs.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 18-Oct-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Floor tile in the kitchen, prep area, and other areas is damaged and missing.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace flooring where damaged and missing. Correct By: 17-Jan-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Oven downstairs and other appliances which are not used and not being repaired are unnecessary to the operation of the food establishment.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 17-Jan-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor behind the main cook line and walls have excessive grease and mold on them.
Correction: Clean the floors and walls within one week. and at a frequency necessary to keep them clean.
- OPERATING WITHOUT A PERMIT (corrected on site)
Observation: Food establishment is operating without a permit from the department.
Correction: Immediately cease and desist. Submit an application and pay appropriate fees to the department and obtain a pre-inspection before operating. Verified receipt of signed application by central office. Collected preinspection and permit fees on-site. You may be subject to a $749.00 operating without a license fee.
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10/17/2014 | Pre-inspection | |
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