- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: 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: 09-Nov-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Guacamole in salad bar is cold held at 46.6°F. Sliced cucumber on the salad bar is at 45.7F. Sliced ham in kitchen prep cooler top is at 44.1F. These observations were made between 11:35am and noon today.
Correction: Maintain cold potentially hazardous foods at or below 41°F Sliced ham is within two degrees of 41F at the end of the inspection. Discussed and recommended half-full, deep, pre-refrigerated or pre-frozen food storage containers for use in conjunction with the mechanically refrigerated salad bar. Guacamole and sliced cucumbers are at 47.1F and 45.9F respectively after four hours. Walk-in cooler in corner used for beverages and salad bar items is holding at 33-39F. Guacamole and sliced cucumbers discarded. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: There is no detectable level of sanitizer on utensils in the Hobart AM-14 dishwashing machine in the downstairs dish room. The sanitizer container is empty.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Operator primed new, full container into the machine, and utensils now have 100 ppm chlorine on them. Re-run all utensils (dishes, flatware, and other utensils) which have been run through the Hobart AM-14 machine since the last known test of at least 50 ppm on this machine. Recommended operator test and verify sanitizer concentration DAILY for all chemical sanitizer system used throughout the facility.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system is not provided with an air gap backflow prevention devices on threaded hose bibbs for hot and cold water in rear room by walk-in freezer.
Correction: Provide ASSE 1011 or better backflow prevention devices on the threaded hose bibbs. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 09-Nov-2015
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: There are air gaps on drains from all four ice bins at the bar downstairs and the ice bin at the bar upstairs in Turner Hall.
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 a full air gap on the drains from all ice bins, ice machines, food preparation sinks, and all other equipment in which food, ice, or beverages are directly placed. Correct By: 09-Nov-2015
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing wristwatch while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 06-Nov-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Containers of what appear to be sugar and flour are unlabeled.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 07-Nov-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Beverage guns and holsters are improperly cleaned. Two beverage dispensing areas have fruit flies concentrated around them.
Correction: Clean utensil and equipment not contacting PHF/TCS food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications. Correct By: 06-Nov-2015
- HANDWASHING AIDS AND DEVICES, USE RESTRICTION (corrected on site)
Observation: Soap and single-use toweling is provided at bar handwashing sink designated for dumping customers' used ice.
Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink. Soap and towels moved to bar sink which operator stated was to be used for handwashing.
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11/06/2015 | Routine | |
- PROPER COOLING METHODS - CRITERIA
Observation: (REPEAT) This is a third consecutive repeat violation. Improper cooling methods are observed for potentially hazardous foods between 41 and 135F (mashed potatoes, French onion soup, and beer cheese soup) in walk-in cooler. Mashed potatoes and French onion soup were observed to be filled over four inches deep in plastic gallon sized containers. Mashed potatoes were cooling at a rate of six degrees per half hour at start of inspection before operator transferred them to a shallow metal pan per the inspector's recommendations. Beer cheese soup was found to be 6"-8" deep in a metal container at 110-132F closely surrounded by other foods.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Recommended operator conduct written training and post procedures in all areas where cooling procedures take place. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to the growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: (REPEAT) Sysco reliance in wiping cloth bucket above 200 ppm used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Wiping bucket refilled to 200 ppm during inspection. Use test strips to verify proper sanitizer levels. Excessive levels may leave toxic residues which transfer from food contact surfaces to food consumed by the public.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The seams on the ceiling in the beverage walk-in cooler and the wall near the entrance to the beverage walk-in cooler have biofilm and mold visible.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Recommended operator clean entire beverage walk-in cooler with soap and water, not only areas that appear soiled. Recommended operator remove/replace bare wood shelving and finish walls with material that is easily cleanable and non-absorbent. Correct within one week.
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05/15/2014 | Routine | |
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