Discussed with the person in charge:
1. labeling of foods
2. the floor and walls in need of detailed cleaning
3. the cabinets under the fryers
This inspection included investigation of two complaints.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed the cook turn on the water, get the soap, rinse the soap off, then continued to wash his hands. EHS addressed this with the employee and the persons in charge.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the large pans over the prep sink, slicer, and the potato dicer. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
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01/04/2016 | Risk Factor | |
Discussed the following report with the person in charge. Also discussed with the PIC: 1) hair restraints 2) proper handwashing procedures
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed an employee handle raw chicken with their gloves then proceed to handle a ready-to-eat brownie with the same pair of gloves. Discussed proper handwashing and glove use procedures with the PIC.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) several dirty plates and bowls throughout the kitchen 2) several pairs of tongs throughout the kitchen 3) the interior of a food blender and a skillet near the front food prep line. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of all the prep coolers on the cook's/prep line 2) the exterior of the ovens on the cook's line 3) the exterior of the food containers near the dry storage room 4) the exterior of the sprayer nozzle at the 3-compartment sink.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surface of the onion slicer was not observed sanitized. Observed employee rinse off the onion slicer and then continue to prep onions with the same slicer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. PIC instructed employee to use single-service paper towels to dry the plates.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several stacks of plastic food containers were found stacked while wet after cleaning and chemical sanitization. PIC instructed the employee to re-arrange the food containers so they could air dry properly.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service straws were observed stored unprotected at the waiting station.
Correction: Store the single-service straws in the original protective package to protect from contamination until used.
- Plumbing System Maintained in Good Repair
Observation: The plumbing underneath the handsink near the warewashing area is in poor repair and is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter was observed adjacent to the trash receptacle outside the facility.
Correction: The trash receptacle area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Observed several broken floor tiles and coving tiles throughout the kitchen. The tile grouting near the warewashing area and the mop sink area 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
Observation: The ceiling vents in the men's and women's bathrooms are 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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10/23/2015 | Routine | |
Investigation of complaint received on 7/27/15
No violation noted during this evaluation. | 07/27/2015 | Complaint | |
Temperatures continued: walk in cooler: lobster - 40'F, penni pasta - 42'F, chicken breast - 36'F, steak - 41'F, hamburger - 35'F, rice - 39'F
Discussed with the person in charge:
1. observed rice cooking at 164'F
2. sanitizer measured 200 ppm in wiping cloth buckets
3. facility is very clean
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the toilet in the employee's restroom is missing - observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dispensing utensils, stainless steel containers, saucers. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet for the hand sink across from the dish machine area is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/24/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from a glass that was in an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cooling Methods (corrected on site)
Observation: Observed pork ribs stacked in a stainless steel pan directly after cooking. PIC removed ribs from WIC to cool more rapidly.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plastic food containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/15/2013 | Routine | |
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