Kitchen short staffed at time of visit. Kitchen appears clean. Handsinks stocked with soap/towels. Employees observed washing hands and wearing gloves for handling ready to eat foods. Good food equipment temperatures observed. Good date-marking observed. Discussed the following with management: water leaking from ceiling in 2 different places (this was cited as a violation on the previous inspection in 10/14)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless pans on drying racks at 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact. Inspect these items to insure proper cleaning.
- Floors, Walls, and Ceilings - Cleanability
Observation: Stainless steel floors in walkin refrigerator and at back door appear to be in disrepair.
Correction: Please fasten these floors back down to make all flooring level.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors throughout the kitchen require re-grouting to make smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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10/28/2015 | Routine | |
The Person-in-charge (PIC) is certified in food safety, was able to provide employee health policy quickly, and quickly corrected the critical violation. Sanitizer solution measured at an acceptable concentration. Cooking and hot holding temperatures were acceptable. Ready-to-eat (RTE) foods were date marked for disposition. Food handlers use gloves and/or utensils to handle RTE foods.
We also discussed: a complaint alleging poor practices during the night shift
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs (45°F) and green beans (46°F) in the bottom of the True unit are at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of cooling the food quickly and maintaining it at 41°F or below. An employee transferred the foods to the walk-in cooler.
- Temperature Measuring Devices - Ambient Air and Water
Observation: There thermometer on the door of the hot holding unit can't be viewed due to condensation within.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods to allow routine temperature monitoring.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Shelves in the walk-in have heavy build up of dark colored soilage.
Correction: Clean the shelves of the walk-in refrigerator regularly to prevent build-up of soilage and eliminate potential sources of contamination to hands and food containers.
- Physical Facilities in Good Repair
Observation: The building is not in good repair: water leaks in the cooking area (but not directly on any equipment or food storage areas)
Correction: holes are observed in some ceiling tiles
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelves in the walk-in have heavy build up of dark colored soilage.
Correction: Clean the shelves of the walk-in refrigerator regularly to prevent build-up of soilage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The area behind the A&W barrel (facade) is heavily soiled: it appears that limited access makes it nearly impossible to clean. The outside storage building is excessively full. Equipment under the bottom shelves makes cleaning difficult: it is heavily soiled.
Correction: Clean floors, walls, and ceilings must be cleaned as often as necessary. Cleaning of the physical facilities helps ensuring the protection and sanitary preparation of food. The PIC indicates that the A&W area will be renovated soon. Clean up the outside storage building
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10/10/2014 | Routine | |
These good conditions and practices are noted: the manager is certified in food safety
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee handled raw fish and seafood, but failed to wash his hands before touching a door handles (reach in freezer and refrigerator) and other surfaces which would be contacted by other food handles (when serving food).
Correction: Food handlers must wash their hands any time they are potentially contaminated before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, and as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. The employee washed his hands. Another employee cleaned and sanitized the door handles.
- Critical: Cooling* (corrected on site)
Observation: Cole slaw made over 4 hours earlier has not cooled to 41°F or below.
Correction: Cool potentially hazardous foods made at ambient temperature to 41°F or below in 4 hours or less. A longer cooling time provides favorable conditions for bacterial growth. The cole slaw portions were discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food contact surfaces of some of the pans on the "clean" container shelf are visibly soiled.
Correction: Clean and sanitize these surfaces for food contact. For unused equipment: wash, rinse, sanitize, air dry, seal (such as wrapping in plastic film), and place in storage.
- Equipment and Utensils, Air-Drying Required
Observation: Most of the pans are stacked while wet after cleaning and chemical sanitization.
Correction: Allow sanitized items to drain and air-dry before being stacked: moisture permits survival of man microbes.
- Refuse - Using Drain Plugs
Observation: The drain plug is missing from the blue trash dumpster.
Correction: Contact your service provider to request replacement of a drain plug in the trash dumpster.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The floor-wall juncture under the 3-bay sink has a large gap where tiles are damaged.
Correction: Repair this area so that it can be easily cleaned and does not provide potential pest harborage areas.
- Physical Facilities in Good Repair
Observation: Stainless steel flooring is not attached snugly in the walk-in refrigerator and near the back door.
Correction: Repair the flooring so that it fits snugly to the sub-flooring. The bowed flooring provided difficult to clear areas, allow moisture to pool, could provide pest harborage areas, and could also constitute safety risks for employees.
- Physical Facilities in Good Repair
Observation: Water is leaking into the building in at least 3 locations: front counter
Correction: inside the walk-in refrigerator (barely missing boxes of food), and inside the reach-in freezer (not yet contacting cases of food).
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in the storage shed..
Correction: Store chemicals in a manner to prevent potential contamination of food, equipment, utensils, linens or single service items. Employees moved the chemicals to the lowest shelf.
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05/07/2013 | Routine | |
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