- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: HACCP plan has not yet been approved. Staff sent plans on 12/21/2015. All ROP processes will cease until approval from DIA.
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01/04/2016 | Follow Up LOC |
- Drying mops
Observation: Wet mops are lying in mop sink. Staff placed mops upright during inspection.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cut fruit with melon temped at 46 degrees. Staff voluntarily discarded items during inspection.
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Chef submitted Reduced Oxygen Packaging and continuous cooking processes to DIA
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Facility is not using Form 1B to inform staff of symptoms and foodborne illnesses.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: pop dispenser in bar is visibly soiled.
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12/21/2015 | Regular |
| No violation noted during this evaluation. | 07/09/2015 | Follow Up LOC |
- Outer openings are protected
Observation: Light coming through back door.
- Storage of clean equipment and utensils
Observation: Forks and knives stored with handles in container.
- Package integrity
Observation: Dented can in back storage area. Can was removed during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Cooked pork being vacuum packaged without a variance and without a HACCP plan.
- Using a handwashing sink- operation and maintenance
Observation: Front hand sink with forks placed in it.
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06/10/2015 | Regular |
| No violation noted during this evaluation. | 11/14/2014 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation:Observed employee handle bread with bare hands. Bread was voluntarily thrown out. Employee was instucted to handle bread with gloves on. Corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitizers
Observation:Observed quat sanitizer below 200ppm. Quat sanitizer was dumped. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Food and water temperature measuring devices are appropriately scaled
Observation: Observed a broken thermometer in cooler. Thermometer was voluntarily discarded. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Observed cold hold foods in front cooler temped at 49*.
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11/06/2014 | Regular |
- Outer openings are protected
Observation:Rear supply door not fully sealed.
- Disclosure of menu items offered or served raw or undercooked
Observation:Incorrect disclosure on food items served that are not fully cooked.
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04/03/2014 | Non Illness Complaint |
- Hand drying provided
Observation:Hand towel dispenser near salad area not working properly
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Interiors of line coolers with visible residue
- Material characteristics of non-food contact surfaces
Observation:Multi use cart shelving surfaces in poor condition
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers must be provided in all cooling units
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03/05/2014 | Routine |
- Hand drying provided
Provide hand towels at all handwash sinks. Clean, dry common towels may only be used to polish clean glassware
- Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
Ensure food grade plastics are used Corrected at time of inspection
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10/11/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/06/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Regularly clean surface areas that collect dust/debris
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Maintain air vents/covers free of residue and dust buildup.
- Cutting surfaces maintained
Maintain all food contact surfaces to be smooth and easily cleanable. Replace or re-purpose cracked plastic ware. Store scoops/utensils with handles out of the food.
- In-use utensils, between-use storage
Maintain all food contact surfaces to be smooth and easily cleanable. Replace or re-purpose cracked plastic ware. Store scoops/utensils with handles out of the food.
- Linens- cleaning and storage
Maintain all food contact surfaces to be smooth and easily cleanable. Replace or re-purpose cracked plastic ware. Store scoops/utensils with handles out of the food.
- Disclosure of menu items offered or served raw or undercooked
- Roasts held at a temperature of 130°F or above
Line cooler, items discarded, all items in cooler drawer 52* or higher, Corrected at time of inspection
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06/11/2013 | Routine |
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