Hand washing stations available with warm water, soap, and towels. Reviewed food safety, hygiene, temperature controls, and cleaning schedule with staff and PIC. Sanitizing wiping cloth solution available and in use at 200 ppm Quat. Staff wearing gloves when dealing with RTE food items. Reveiwed proper cooling temps/procedures with the PIC. Recommend turning down temp in the walk in unit, to push foods in the cooling process through the threshold during cooling times.
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walls,floors, refregeration units/gaskets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation - Mechanical Ventilation
Observation: Ventilation @ warewash unit is not sufficient to keep rooms free of excessive steam and is creating conditions for water to condense on ceiling & dripping back on to the clean side of the drying rack. In addition, it is causing black mold/mildew to grow on ceiling and wall behind wash unit.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. In addition walls and ceiling should be cleaned to remove mold.
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11/10/2015 | Routine | |
Person in charge answered food safety regarding sanitizer concentrations, cold holding, and able to show employee health policy. Ice bucket storage to be re-evaluated to ensure that stored 6" off the floor. A few heavily scored cutting boards to be replaced or resurfaced as they are difficult to be effectively cleaned and sanitized. Thermometer calibration log provided, temperature log for butter, and cooling log for ribs to be completed for review during follow-up. Provide shielded, coated, or otherwise shatter-resistant bulb under the vent hood, this has been a repeat and long standing issue that needs to be addressed. Excellent cooking, hot holding, and cold holding temperatures! Keep up the great work on maintaining 41F or below on all refrigeration units. Also, a pressure gauge is needed for the high heat dishmachine, monitoring the pressure gauge is a very important factor impacting the efficacy of sanitization.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter for servers in ice bath cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Person in charge to try better ice bath methods and smaller portion container. Temperature log left to monitor temperatures on the smaller portion container.
- Warewashing Machines, Flow Pressure Device
Observation: There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Correction: Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in vent hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/12/2014 | Routine | |
Hand washing sinks available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed food safety information and cleaning schedule with PIC. Reviewed cooling procedures with PIC. Reviewed serving area temperature controls with PIC. Gage on ware washing machine requires servicing. Temperatures of Ware Washing machine are good.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside and door edges of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulbs in grill hood system are missing and not shielded, coated, or otherwise shatter-resistant.
Correction: Shield and replace with proper functioning shatter resistant light bulb.
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05/05/2014 | Routine | |
Hand washing sinks available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed cleaning and temperature check-off systems
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Can Opener
Correction: All Refrigerator Doors (handles, gaskets, etc...) and Shelves
- Equipment and Utensils, Air-Drying Required
Observation: Pans and food contact equipment were found soiled and stacked while wet after cleaning and chemical sanitization.
Correction: Items must be adequately cleaned and allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted where the light were not working properly under the Ventilation Hoods.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors and lights in facility require cleaning. Recalk under hand sink near ware washing machine after pressure washing.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/24/2013 | Routine | |
Hand washing stations available with warm water, soap, and towels. Reviewed food safety, hygiene, temperature controls, and cleaning schedule with sfaff and PIC. Sanitizing wiping cloth solution available and in use at 200 ppm. Sanitizing testing strips available and in use.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the grill area counter refrigerator and onion breading refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Can Opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Tiles, coving, and grouting on floor in center prep room, grill area, and serving prep room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and coving in kitchen facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/25/2013 | Routine | |
Hand washing sinks available with soap and towels. All observations from previous inspection have been corrected. Reviewed cleaning frequency of refrigeration equipment, push carts, floors, and walk-in refrigeration with PIC. Per PIC, all cutting boards will be maintained to prevent micro-cuts/bio-film build-up by regular reconditioning or replacing with new boards. Small hole in wall under hand sink will be filled in prior to next inspection.
No violation noted during this evaluation. | 02/21/2013 | Follow-up | |
Hand washing sinks available with soap and towels. Sanitizing wiping cloth solution available and in use. Sanitizing testing strips available and in use. Reviewed food safety information with PIC.
- Equipment - Cutting Surfaces
Observation: All cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food carts in kitchen, all refrigeration doors and handles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in kitchen area, including walk-in freezer are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/25/2013 | Routine | |
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