Facility lacks a current Hampton Certified Food Manager (local code requirement). Register current ServSafe or equivalent certificate with the Hampton Health Department.
Water is leaking at the dish room spray sink (where there is a water inlet in the actual sink basin).
Replace the missing ceiling tile in the dish room.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: At least three bulk bins are unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils stored in sanitizer solution or water at cook line roller oven.
Correction: Discontinue storing in-use utensils in water or sanitizer solution UNLESS the WATER is maintained at least 135*.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop handles lying in ice bins at bar.
Correction: Store ice scoops with handles up and out of the ice.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Portioned bags of shredded pork (110-126*) on steam line and chicken breasts with sauteed onions (126*, 125*) on grill are hot holding at improper temperatures.
Correction: Hot hold at least 135*. Corrected by reheating to at least 165*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) top layer of bagged shrimp (62-65*) on fry make table
Correction: 2) diced tomatoes (56*), pico (55*), portioned chicken (47*) on taco pull rail 3) sour cream (50*, 48*) and tuna (54*) in taco pull refrigerator
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Batch temperature logs are not being completed and/or missing. The data logger is not being monitored at least twice daily.
Correction: Complete cold holding and/or cooling logs DAILY as required by HACCP plan. The data logger shall be downloaded at least twice daily.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) stove kick plate missing
2) lid to bulk dry bean bin and flour are damaged
3) fryer make table door gasket
4) taco pull door gasket
5) batch door gasket
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting board(s) hanging at three compartment sink 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meat slicer not clean on prep table shelf.
Correction: Clean and sanitize prior to next use. Recommend discontinue storing on the prep table shelf since it is in close proximity to the floor ( at least 6 inches from floor) and in a location subject to splash and splatter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following are not clean:
1) prep table shelf next to backline range
2) exterior small trash cans at hand sinks
3) exterior surfaces of back line oven
4) back line stove drip trays
5) exterior surfaces of tall slim trash cans
6) can opener blade
7) fryer make table door gaskets
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Fryer lids stored on the floor.
Correction: Store the lids elevated up off the floor.
- Hand Drying Provision
Observation: Paper towels not provided at employee restroom hand sink.
Correction: Ensure hand sinks are supplied with disposable paper towels.
- Lighting, Intensity
Observation: Lighting insufficient at vent hood and back prep area.
Correction: Provide sufficient lighting.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall at three compartment sink
2) floors are stained below cookline and front prep line equipment
3) floor below fryer
4) floor below steam table (litter)
5) walls in dish room
6) ceiling tiles in dishroom have excessive dust build up around the vents
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few flies present in kitchen and few phorrid/fruit flies observed at prep sink around equipment stored on the prep table shelf.
Correction: Use approved methods to control pests in the food facility. Eliminate potential harborage conditions.
|
07/09/2015 | Routine | |
2015 Permit issued
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register ServSafe or equivalent with the Hampton Health Department ($10 fee).
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before handling cleaned and sanitized dishes, after after handling soiled utensils (loading dish machine).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately 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, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use--Multiple utensils are stored in a sanitizer solution.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Records - Creation and Retention (corrected on site)
Observation: When asked, two managers stated salmon would be cooked to a guest's specification: 1) there is no consumer advisory on the menu for the salmon--see section 23
Correction: and 2) there are no records to indicate the fish is frozen or farm-raised, pellet fed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp (43*) and chicken (44*) cold holding on the grill make table rail and ranch at expo line (45*) cold holding at improper temperatures.
Correction: Corrected by placing ice bags on/in product. Cold hold PHF/TCS foods at or below 41*.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Batch temperature logs were incomplete and/or missing and the data logger is not being monitored at least twice daily.
Correction: The records required to confirm that cooling and cold holding refrigeration item/temperature parameters are required as part of the HACCP plan and shall be made available tot he regulatory authority upon request and held for six months. The data logger shall be examined for proper operation twice daily (i.e. records printed and maintained).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: When asked, two managers stated salmon could be cooked to a guest's specification
Correction: however there is no consumer advisory on the menu for salmon.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: The equipment are in poor repair:
1) door gasket torn on B1 cooler
2) bulk chip bin cracked
3) lid cracked to bulk dry bin (corn starch?)
4) handle trim are broken on the batch make table doors
5) both walk-in cooler door gaskets are torn
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Right side upper interior of ice machine not clean.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The low temperature dish machine at the bar is not injecting chlorine during the final rinse.
Correction: After instructing staff on how to prime the sanitizer line (appears that the jug was just recently replaced) 50-100 ppm chlorine was delivered to the barware during the final rinse. Use test strips to ensure chlorine delivered at the appropriate level.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: The AVB on the faucet does not protect the water system when under continuous pressure. Advised to turn off the water valves when not in use OR to install a dual check valve with a vent on the hose bibb. Corrected by turning off the water valves.
|
01/08/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Note: Floor damaged on the cook line area
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints ( beard guard).
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses in the following locations:
1). Knives stores on the floor in a bucket of water.
2) Food spatulas stored on the floor in a chemical sanitizing solution.
3).Ice scoop at the bar observed with handle touching the ice.
4) Bowls without handles stored in bulk ingredient storage containers
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No chlorine residual in wiping cloth solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chemical solution in wiping clothes buckets were measured at 0ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: 1) Chicken 53*F,2) Shrimp 61*F 3) Sour cream 54*F 4) Chimichanga 55*F. Foods were stacked to high in the food storage pans, not allowing the air to circulate around the food properly. The temperatures listed in this observation are temperatures that were measured on the very top of the food pan. Temperatures at the bottom of the pans were 34*F-40*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were leveled to allow proper air circulation around the food.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Temperature logs were incomplete and the previous book was not on the premises for review.
Correction: It is required that all records are up to date and are to be held at the facility for 6 months.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Multiple dirty dishes and equipment observed being stacked on the floor in the mechanical dishware room.
Correction: Ensure drainboards are large enough or, a type of shelving is used to accommodate the dishes.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Sinks in the following areas were not sealed to adjoining walls:
1) Dishwash area.
2) Vegetable preparation area.
3) Front line service area.
4) Three Compartment sink ( sealant deteriorating).
5) Dishroom drainboards.
Correction: Seal sinks to the wall to prevent spillage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair.
1) Undercounter cold table.
2) Front line undercounter cooler( Ketchup and tortilla storage).
3) Pull refrigerator door gasket.
4) Interior trim damaged of fry refrigerator.
5) Batch make table lid is in poor repair- bolt lose.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards stored on the rack 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 and Utensils - Good Repair and Calibration
Observation: Multiple utensils was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Outside of chip containers.
2) Top of chip warmer.
3) sides of deep fat fryer.
4) Push cart
5) Top shelf of equipment rack left of three compartment sink.
6) Can opener blade.
Correction: Clean the surface 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* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were observed not being sanitized. The dishwasher was not dispensing the chlorine solution at proper levels due to the container being empty. EHS measured levels at 0 ppm
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. Staff set up 3 VAT sink for manual warewashing during the inspection.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the B1 cold line adjacent to the manager office is blocked by two trash cans, preventing access by employees for easy handwashing.
>> No handwash at bar handsink
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash cans preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the employee rest-room hand sink.
Correction: Provide a refuse container for the disposal of paper towels in the employee rest-room hand sink.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the bar service area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: No hand washing signage posted to remind employees to wash their hands.
Correction: Post a sign to notify employees to wash their hands
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls throughout the food facility noted in the need of cleaning.
>> Floor below fryer moderate to heavy debris/grease/litter
>> Floor below other cook line equipment has minimal debris/litter.
Correction: Clean
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Personal bags found stored around equipment and or utensils.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine Sanitizing Agent the following locations were measured at levels higher than 50ppm-100 ppm:1) Three compartment sink 2) Bar wiping cloth bucket.
Correction: Ensure that chlorine sanitizing agents meet the requirements (50ppm-100ppm) of 40 CFR 180.940 when applying to food contact surfaces.
|
07/28/2014 | Routine | |
significant improvements over last inspection and overall previous inspections
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located over food service surface
Correction: store personal beverages only on lower level
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chicken chimi's positioned incorrectly in fry area prep refrigeration unit with portion above the load line ( they were being stored vertically insteado of horizontally ) at 63 degrees . Lower portion at 41 . They had been in unit overnight
Correction: thrown out at the time of inspection . Emphasized to staff need to maintain product horitonally on topline or maintain in the interior if the unit
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: fry basket seperated from frame
ice transfer bucket cracked/ broken on the bottom " feet "
Correction: replace damaged food contact equipment
- Temperature Measuring Devices
Observation: thermometers not present -- at the doors - of the dairy prep refrigeration unit wait line and the ROP area prep refrigeration unit
Correction: locate thermometers accurate to 2 degrees by the door of each refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink by the ROP cookline is not sealed with wall
Correction: seal sink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gasket --lower --- hot hold cabinetry damaged
>> gasket split / damaged wait line dairy prep unit
>> walk in refrigeration gasket split
Correction: >> replace split gaskets
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards at the prep unit by the ROP line and on the ROP table are stained and scored
Correction: replace damaged cutting boards OR plane down to smooth and clean level
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: whisk present at ROP cooline with end cap missing
blue plastic tongs are cracking . / split plastic at the handle
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>old labels remaining on " cleaned " containers
>>interior upper surface of ice machine dirty
>>wonderbar mixer wand dirty ( peak operation use only )
Correction: >>remove labeling completely during washing
>>clean upper level ice machine
>>clean wonderbar mixer wand
- Non-Food Contact Surfaces
Observation: stove drip trays dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: fryer lids and prep refrigeration lids located with one edge on floor
Correction: store with all portions of equipment > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: foil to go containers / catering items stored incorrectly
Correction: store with food contact side down
- Physical Facilities in Good Repair
Observation: cabinetry base left of ice machine is split / damaged
bar walk in refrigeration floor has developed crack
Correction: replace base of cabinetry by ice machine
monitor crack of the bar walk in . If it worsens will need to be repaired
- Pests - Controlling Pests*
Observation: a few flies and gnats present in the cookline and prep areas
Correction: use approved measures to control insects in the building and maintain outer openings closed to control entry
|
09/12/2012 | Routine | |
provide from supplier statement that salmon ( new to menu ) is a farm raised pellet fed fish which is free of parasites ---FAX statement to me at 757 727 -1227
Advised that the facility will add a demonstration food prep area located off the dining area -- enclosed to prevent contamination from the public --but which the customer can see certain foods made for use in kitchen . Plans of this new section must be submitted to this department and the Codes / Compliance department . The section must also have a hand sink in it ( as well as any refrigeration or hot hold equipment to support operation )
Kitchen hot hold ground meat ST 165 and potatoes IT 145
Wait hot hold unit IT beans > 190
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee hitching up apron tied around waist with gloved hands and not washing hands afterward
Correction: advised employee and kitchen manager that whenever hands / gloved hands touch clothing they must wash hands / remove gloves and wash hands
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: observed employee chewing gum
Correction: advised employee not to chew gum in any food service area
- Food Storage Containers - Identified with Common Name of Food
Observation: white dry good material ( salt - sugar ) was observed to be unlabeled on dry good shelving
Correction: label container as to contents
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: observed shrimp placed in containers of water to thaw
Correction: frozen product should be placed in walk in refrigeration unit 24 -48 hours in advance to thaw or thaw in center basin of the 3 compartment sink or in the prep sink under cold running water
- Cooling Methods
Observation: diced tomatoes and pico made earlier in the morning where placed onto prep refrigeration toplines and were observed to be at 45 -58 degrees
Correction: the prep refrigeration topline is not suitable as a means of cooling product . The chopped tomates and pico must cool from ambient temperature to < 41 in the following 4 hours .
Strongly encourage that once product chopped/ diced it is placed in small volumes and put UNCOVERED to rapidly cool in the produce walk in refrigeration unit which is < 36 degrees. About 30 -45 minutes will be sufficent to cool product
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: in review of the ROP log / notebook I observed that the AM and PM check / recording of the protein walk in refrigeration unit ( where ROP product is located ) was not being recorded
Correction: it is part of the requirement when using the method of reduced oxygen packaging that the walk in refrigeration unit where the product is stored is recorded in the morning and in the pm ( late afternoon or early evening )
Advised ROP employee and manager on duty as to requirement
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> ptitcher at the ROP line is cracked
>> ice transfer bucket cracked on one corner / foot
>> dicer blade teeth missing
Correction: >> replace damaged food contact equipment
- Sanitizing Solutions, Testing Devices
Observation: facility does not have quatenary ammonia test kit
Correction: provide a quatenary ammonia test kit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split wait HH unit / dairy under counter unit at the wait line / gasket under counter refrigeration drawer under GLOBE flat top grill and lower upright freezer door
.>> right most door of the 3 door prep unit is not in good repair ( when you open it it falls off door frame )
Correction: replace damaged gaskets
>> repair the prep unit door
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards in multiple areas are stained / scored
Correction: replace cutting boards OR plane down to smooth and clean level
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> whisk ( short and long handled both observed at the ROP area ) do not have end caps
>> tongs at the chip barrel the plastic coat is split/ worn
>> the chip barrel is melted at the rim / edge
Correction: >> replace whisks or seal end cap in an approved means
>> replace tongs
>> replace chip barrel
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> dicer unit dirty
>> interior upper portion of ice machine ( where formed ice falls into hopper ) is dirty ( slime growth )
>> old labels remaining on containers
>> bar holsters dirty ( one closest to front door )
Correction: clean dicer
>> clean interior of ice machine
>>remove labels completely in each washing of containers
- Non-Food Contact Surfaces (repeated violation)
Observation: >> plastic shelf under side dirty wait line over tortilla warmer
>> lower level of hot drawer with tortillas dirty
>> top of hot hold cabinetry in kitchen ( slight ) and at wait line ( alot ) dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: observed cleaned equipment which had been wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: stock pots hung over 3 compartment sink should be face other way ( food contact side down )
>> lid for prep unit ovserved on the floor
Correction: store stock pots with food contact side down
do not store lids of equipment on floor
- Physical Facilities in Good Repair
Observation: outlet recess not covered behind the ROP talbe
air return housing over CO2 tank is rusty / corroded
Correction: cover recess with outlet plate or solid plate
replace air return
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: corner of the bar where dish machine chemicals located in dirty /.wet
Correction: clean / dry
|
06/08/2012 | Routine | |
Advised manager on duty that if the facility were to have a CINCO DE MAYO party in the courtyard , cooking or assembling food or drinks they must have a temporary permit from the office for the event . Also that application would have to be received not later than the last Friday in April > Gave her my card to call to obtain application . Advised of the fee required
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: spices uncovered ROP production area
Correction: maintain spices covered
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: facility uses ROP in their food production . The regulations have strict requirements for the cooling process and recording of temperatures which the facility has not met.
In numerous instances the staff is recording temperatures after 2 hours of cooling at being > than 70 degrees which is in violation of the regulation . Also in one case the 6 cooling temperature was not listed .
Correction: regulations require that in use of ROP technique that foods are cooled to < 70 in 2 hours after reaching 135 degrees F . If the food items does not cool to <= 70 in 2 hours ti must be reheated to > 165 and the cooling process repeated .
Records must also be kept as to the 6 hour cooling mark to insure that product reaches < = 41 degrees .
Discussed the matter with the management team the requirements and to refine training with the staff and to routinely review the log book
- Temperature Measuring Devices
Observation: thermometer missing small prep refrigeration unit with desserts / chimichangas / strawberries / shrimp cocktail
Correction: restore thermometer accurate to 2 degrees by the door of the refrigeration unit
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: product topline / rail small prep refrigeration unit right of cold assembly line overfilling pans above the load line
Correction: do not mound / overfill containers past the indicated load line
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> lower refrigeration drawer gasket ( under char grill ) split
>> refrigeration door gasket , unit right of cookline hot hold , split
>> door handle damaged refrigeration under counter unit right of cookline hot hold
>> oven door not remaining closed (?? damaged spring ? )
Correction: >>replace damaged gaskets
>> repair or replace damaged door handle
>> restore oven door so that is remains closed
- Equipment - Cutting Surfaces (repeated violation)
Observation: multiple cutting boards in the kitchen are dirty --especially at the hot hold assembly line
Correction: replace / bleach out / plane / replace stained and scored cutting boards
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: kitchen dish machine is not delivering sanitizer
Correction: the unit does not have a prime switch . It must be operatered until sanitizer delivered into unit . Have chemcial test strips provided and instruct dish person to use . Also instruct dish person they cannot put away any item as :" cleaned " until sanitizer is at correct range
- Equipment and Utensils - Good Repair and Calibration
Observation: >> whisk missing end cap
>> plastic coated tongs the plastic surface is cracked split on multiple tongs
>> the chip bin is melted on edge
Correction: >> replace whisk or seal hollow handle with plastic stopper
>> replace damaged tongs
>> replace chip bin
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> interior upper surface of ice machine has some slime growth formation
>> portions of old labels remaining on cleaned equipment
>> wunderbar holster closest to front door is dirty
Correction: clean ice machine throughly
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> the bar wine display shelves
>> the oven door handle
>> the unused hot holding recess ( one on left that formerly held rellenos which are not cookedto order )
>> under side of shelf over wait station tortilla warmer
Correction: clean
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: trash cans not present at the handsink for the disposal of paper toweling
Correction: provide a small trash can ot be present under the sink
- Handwashing Cleanser - Availability (corrected on site)
Observation: soap dispenser cartridge damaged and not dispensing at the ROP cookling
Correction: replace damaged dispenser / cartridge . Soap is to be provided and is to be dispensing at each sink
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: observed fish in cyrogenic bags being thawed in 3 compartment sink which has chemical feed system .Container of fish packets was not directly under chem feed tube
Correction: advised manager on duty that sinks which have chemcial feed systems may not be used for food preparation due to potential of chemcial in contact with the food / Fish relocated immediately
|
02/10/2012 | Routine | |
dish tech servicing machine at the time of the inspection
- Utensils - In-Use - Between-Use Storage
Observation: scoop in container of water in front of the rice steamer that is not flushing ( ex dipper well ) or mechancally heated to > 135
Correction: maintain scoop in a dry container unless installing a dipper well or mechanically heating water to > 135. Scoop must be washed - rinsed and sanitized every 4 hours
- Food - Miscellaneous Sources of Contamination
Observation: lid not present on the sugar container at the dry good storage shelving
Correction: provide lid on container
- Critical: Reheating for Hot Holding*
Observation: diced chicken ( 2 pans ) on steamline IT 120
mashed potatoes in hot hold cabinetry IT 128
Correction: all potentially hazardous products are to be heated ( initial ) to 135 or reheated to > 165 prior to placing on steamline or in hot hold unit
Returned and checked chicken reheated to > 165
CORRECTED DURING INSPECTION
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: scallops - seasoned butter and guerrerro sauce topline of prep ref. right of cookline were 45 / 46 degrees ( note lid open and product in unit since last night )
NOTE _--chicken in the interior of the unit was 41 at the beginning of the day
Correction: product > 41 was discarded . Staff typically per MOD use ice bags on shrimp / scallops once open .
Recommend keeping PHF product on the right side - away from heat of grill , using ice bags on shrimp and scallops . Maintaining minimal product in the unit and restocking as needed from walk in .and returning product ( phf ) at end of evening to walk in ref, .
I also turned unit down one addition setting
CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability*
Observation: ice scoop cracked
dicer on prep line damaged
Correction: replace damaged food service equipment
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the ROP refrigeration unit
Correction: locate thermometer accurate to 2 degrees by the door of the refrigeration unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gasket split wait station under counter refrigerator
>>gasket split under counter refrigeration unit ( under GLOBE counter top flat grill )
Correction: replace split gaskets
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards throughout are stained . scored --especially large cutting board / sandwich board at the steamline - prep unit
Correction: bleach out staining or plane down to clean surface or replace
- Equipment and Utensils - Good Repair and Calibration
Observation: chip barrel at fryer damaged on exterior rim ( melted )
Correction: at a point in the future replace the chip barrel
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>multiple " cleaned containers " have remnants of multiple labels on them clean equipment shelving dish room
>> processor / chopper unit dirty prep line
.>> wunderbar wand and holster are dirty bar ( both )
Correction: >> remove entire label during washing / sanitizing of containers
.>> clean processor / chopper unit
>> clean bar wand and holster
- Non-Food Contact Surfaces
Observation: gasket dirty prep refrigeration unit under GLOBE flat grill
recess of hot holding drawers dirty
underside of shelving unit over GLOBE grill is dirty
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: back flow at dish machine damaged and water flowing from waterline
floor drain at the dish macine clogged / overflowing ( going into floor grate at the dirty dish table )
Correction: >> repair/ replace the back flow device
>> clear dish machine floor drain
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: trash can not present at handsink by trash office
Correction: provide a small trash can at each handsink for the disposal of paper toweling
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall dirty behind dish machine - scrap sink dish machine
Correction: clean
|
11/01/2011 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets split meat under prep refrigeration ( grill prep ) wait station under counter refrigeration unit and both doors bar under counter refrigeration unit
Correction: replace danaged gaskets
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: wonderbar ajd holster closest to hostess station dirty
partial labeling remaining on cleaned equipment
Correction: clean
remove labels completely during cleaning of equipment
- Non-Food Contact Surfaces
Observation: bar glass shelving with tequila bottles dusty ./ sticky
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers wet stacked on clean equipment shelving
Correction: air dry containers prior to stacking
|
08/31/2011 | Routine | |
all food temperatures are Internal
additional temperatures observed chorizo in refrigeration drawer 35
serving line steamer rice at 140
hot expo pinto beans 150
cold expo sour cream 40
tortilla soup wait hot hold cabinetry 143
hominy in prep ref, by ROP table 37
butter in walk in ref, 34
grilled onions in sautee hot hold drawer 158
- Critical: Hands - When to Wash* (repeated violation)
Observation: observed employee handle ball cap and hair . Did not wash hands
>> observed employee handle ball cap multiple times . Advised that though not actively in food preparation ( was escorting inspector in the kitchen ) was a bad habit / subconcious habit and hands needed to be washed after touching ball cap
>> bar employee running hands though head ./ hair repeatedly . Did not wash hands before resuming food service task
Correction: whenever hands come into source of contamination ( touching ball cap ./ hair / face / trash / raw product ,, floor or walk in refrigeration door they must wash hands before resuming food service duties
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: severely dented can on ROP table getting ready to be used
Correction: advised staff that dented cans may not be used . went over damage to cans that preclude them from use .
Reminded that damaged cans are to be thrown out OR stored physically seperate from usable cans until credited . IF damaged in the facility ( IE dropped ) the staff may open and use immediately or open and place labeled for 7 day use period in refrigeration unit
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of non handled bowl to dispense cumin at ROP table
Correction: use only handled non breakable utensils to dispense product and maintain the handles upright
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good barrels at ROP table are not labeled as to contents
Correction: each dry good that is not easily identifiable by sight must be labeled as to contents in the languages of the kitchen ( Spanish and English )
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >>utensils in water at condiment prep line at 52 degrees
>> scoop handle of rice in barrel laying on contents
Correction: >>advised that utensils must be in water at < 41 degrees . If using water from the cold faucet it is in the 80's . Told to either use timer or written reference and replace utensils and water every 4 hours OR to use half ice and half water . Staff removed utensils . Placed new utensils in water / ice mix which was 40 degrees and placed into the topline of the prep ref,
>> handles of scoops are to be maintained upright out of contents
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: wiping cloth buckets had no sanitizer observed
Correction: buckets filled out of sanitizer feeder where no concentrate present . Emptied and refilled sanitizer buckets
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: ground beef mixture in hot holding cabinetry at 129
Correction: reheat ground beef mixture to 165 and hot hold at 135
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>meats on grill prep refrigeration unit topline holding > 41
====beef at 45 - 50 mid level of pan to top ( 41 at bottom of pan)
=====chicken at 52
>>pico ( 55 ) , sour cream ( 50 ) , diced tomatoes ( 54 ) topline prep unit right of steam line
Correction: >>all potentially hazardous foods are to be held at < 41 .
Meats had been placed ( and beef and steak where filled over the load line ) in the unit about 10:45/ 11 am . When observed it was 2:45 / 3pm . Instructed staff to removed meats from the topline and lay single layer flat in tray or bake pan and place into freezer to cool to < 41 in the next hour ,. ( freezer at minus 8 )
>> pico , sour cream and diced tomatoes to be thrown out
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: >>facility is not maintaining ROP temperature log as required .
Entire cooling temperatures ( 2 hour and 6 hour ) are to be recorded in designate log as well as the walk in refrigeration unit 2 times daily
>ROP work table are to be use for no other purpose
Correction: >> properly record ROP products and cooling temperatures in the designated log book as well as the walk in refrigertion temperatures twice daily ( am and pm ) . If cooling not achieved as required must record whether product thrown out or reheated to > 165 and cooling attempted again
>> ROP table is to be used for no other purpose
- Food Contact Surfaces - Cleanability*
Observation: ice transfer buckets the bases / feet are chipped / cracked
Correction: replace ice transfer buckets
- Temperature Measuring Devices (repeated violation)
Observation: thermometers not present in the walk in refrigeration unit at the doors ,by door of prep refrigeration unit by ROP table and under counter refrigeration unit with tortillas under steamline area
Correction: have thermometer accurate to 2 degrees located at the door of each refrigeration unit
- Temperature - Food Temperature Measuring Devices - Provided
Observation: digital thermometers not readily available for staff to use to take internal food temperatures
Correction: provide digital thermometer for staff to be taking internal food temperatures
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> both gaskets split wait line hot hold unit doors
>> gasket split kitchen hot hold unit door
>> left gasket prep refrigeration unit by ROP table is split
>> gasket hot hold drawer right of sautee line is split
Correction: replace split gaskets
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards are damaged / worn / scored / burned
>> wood unit at the cookline
>> at the prep refrigeration unit by the ROP table
>> along the steamline - make refrigeration unit at the assembly / pass thru to wait line
>> in the bar
Correction: replace damaged cutting boards . Cutting boards are to be smooth and easily cleanable
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: quats concentrate container under the 3 compartment sink empty . No quats observed when tested
Correction: had staff restore quats to being present and tested concentration at 200ppm
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>long handled whisk for ROP end cap damaged
>> whisk handle damaged
>> another whisk end cap hanging at clean equipment plastic pegboard is missing
>> multiple plastic handled tongs the plastic grips are split/ torn
>> barrel used for chips the edge is melted
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the interior upper level of the ice machine had slime / fungal growth observed
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the can opener
>> the tops of the hot holding cabinetry
>> the tops of upper level equipment
>> the gaskets of the multiple refrigeration doors and drawers
>>bottom level of the hot hold drawer unit right of the sautee line
>> the sautee line drip trays
>> the shelf under side over the quesadilla warmers both in the kitchen and at the wait line
>> vent filters over char grill
Correction: clean clean clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment wet stacked ( observed removed from drainboard of dish machine wet , stacked , and put on clean equipment shelving
Correction: allow equipment to air dry prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: fryer lids stored with one edge on floor
Correction: fryer lids are to be stored with entire portion > 6 inches off floor
- Kitchenware and Tableware
Observation: lack of tongs at the bar for the fruit / olives / mint to be added to drinks
Correction: provide tongs or other suitable utensil to eliminate bare hand contact of garnishes to beverages
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: >>hand sink in dish room basin block from use by stacking dishes to be washed in basin
>> handsink by ROP stove burners had utensil in basin
Correction: HAND SINKS ARE TO BE ACCESSIBLE AT ALL TIMES not blocked or partially blocked . Cannot be used to store or clean - rinse utensils
- Light Bulbs Protective Shielding
Observation: multiple light lenses are not secured flat into ceiling ( ROP - dry good storage area ) and dish room
Correction: secure light lenses flat into position
- Lighting, Intensity
Observation: light out upright freezer ( kitchen )
Correction: restore out light to operational
- Dressing Areas and Lockers - Designation (corrected on site) (repeated violation)
Observation: observed cell phone on shelving over prep table
Correction: cell phones and personal articles may not be stored with product for the operation of the restaurant . Store in pockets / aprons / lockers etc .
- Physical Facilities in Good Repair
Observation: small holes in wall where wall mounted equipment removed ( aisle leading from cookline to walk in door )
Correction: seal small holes in wall -- restore to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> ceiling tiles off the ROP cookline vent hood
>> ceiling tiles and air returns in the dish room and over the ice machine
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray bottles of cleaner ( quats sanitizer ) not labeled at to contents
Correction: label containers as to contents
|
08/04/2011 | Routine | |
- Critical: Hands - When to Wash*
Observation: observed cook handling ball cap / head covering and failed to remove gloves / wash hands prior to handling clean food service containers
>> caution the dish washer that they must wash hands between going from dirty to handling clean OR have a person to handle dirty dishes and a seperate employee to put away cleaned dishes
Correction: whenever employees leave food service area ./ go in / out of walk in refrigeratioin door / touch head or face or touch any other source of contamination they are to remove gloves and wash hands and put on new gloves
>> employees who are dish washers must wash hands inbetween handling dirty dishes and clean dishes
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: scoop of dry good ( flour ) laying in contents at the ROP area
Correction: handles of scoops are to be upright out of contents
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets are not ( all of them ) being maintained off the floor --on the lower level of the work table or on a inverted bucket or wiping cloth dolly
Correction: wiping cloth buckets may not be stored on the floor
- Food - Plant Food Cooking for Hot Holding
Observation: peppers not cooked of sufficent temperature for hot holding . Product appeared crisp in steam well and temperature observed was 109 - 120
Correction: product must be cooked to 135 and held at or above 135
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: carnitas meat in upright hot hold unit 119-135
Correction: product must be reheated to > 165 and held at > 135
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: cooling logs for ROP product are not being properly kept with noting the temperature achieved by the 6th hour of cooling ( 2 hour temperature recorded but not the 6th hour ) ALSO walk in refrigeration temperature in which the ROP product is stored is not being recorded each morning and afternoon
Correction: the requirements for data recording is that the temperature of the 2nd hour and the temperature of the 6th hour are recorded to insure product achieved proper cooling of from 135 to <=70 in 2 hours and from <=70 to < =41 by the 6th hour .
ALSO requirements are that the walk in refrigeration unit in which ROP product is stored the temperatures are recorded every morning and afternoon
ADVISED MANAGEMENT OF NEED TO IMPROVE RECORDING OF DATA OF ROP
- Nonfood Contact Surfaces
Observation: plastic wrap tied to tongs ---and run thru dish machine as clean
Correction: do not wrap tongs with plastic wrap
- Temperature Measuring Devices - Ambient Air and Water
Observation: thermometer not present at the door of the ROP prep refrigeration unit
thermometer not accurate the 3 door make line refrigeration unit at the cookline
Correction: thermometers accurate to 2 degrees needed at the door of each refrigeration unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split or not secured properly in the doors of the cookline under counter - make line / the left door of the ROP refrigeration unit and the bar under counter ref.
Correction: >> replace damaged gaskets / install - secure gaskets properly
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in multiple locations 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: dish machine not delivering sanitizer
Correction: the machine needs to be run ( unique machine which does not hav a prime switch ) until sanitizer of proper concentration achieived ( CORRECTED DURING INSPECTION )
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: knive handle melted
plastic lid edge melted
plastic coated tongs split
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: wonderbar units are dirty ( one holster -- one wand )
labels remaining on " cleaned containers "
Correction: clean wonderbar wands and holsters
labeles are to be removed during the washing process
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> the can opener
>> the hot hold drawer recesses ( opposite the grill line )
>> the interior of the under counter refrigeration unit used as table top
>> shelf over tortilla warmer at the wait line is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment on storage shelving observed stacked while wet
Correction: clean equipment is to be air dried prior to stacking
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: designated handsink at the bar used as a slop sink
Correction: use sinks which are designated as the slop sinks and maintain the designated handsink for the sole purpose of washing hands
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: purse stored on food contact equipment ( bamboo skewers )
Correction: personal items to be stored seperated from food / food contact equipment and single service items
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty under convection oven
ceiling tiles dirty outside ROP cookline vent hood
Correction: clean
|
04/28/2011 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: personal beverage located on active food prep location ( Uncovered )
Correction: personal beverages are to be in non breakable covered containers and located only on lower levels
- Critical: Package Integrity* (corrected on site)
Observation: several dented cans observed on dry good storage rack
Correction: when over with kitchen manager that cans are to be examined on delivery and that if damaged on top / bottom or side seam are not to be accepted in to facility .
Cans that are dropped and damaged in facility are to be opened and used immediately OR placed open in refrigeration unit and used in 7 days ,
IF cans are accepted and then found to be damaged store in managers office OR location seperate from usable cans and identified as damaged ./ credits / returns
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: observed bar tender handling citrus with bare fingers
Correction: advised bar tender that gloves are to be worn or tongs used to dispense garnishes / citrus - cherries / olives / mint into bar beverages
- Food Storage Containers - Identified with Common Name of Food
Observation: ROP sauces made last night not labeled legibly ( all the bags )
Correction: label as to contents and date made
- Thawing
Observation: steaks thawing in sitting water which was 50 degrees
Correction: thawing is to be done under COLD RUNNING water or in refrigeration unit
- Temperature Measuring Devices (repeated violation)
Observation: thermometer lacking at the door of the ROP prep ref,
Correction: locate thermomter to be by the door and accurate to 2 degrees .
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> right door gasket main prep unit assembly line not properly installed ( crimped edge )
>> leg / foot missing tortilla warmer unit wait line
Correction: >> replace the gasket prep ref, door or properly install
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards and sandwich boards prep ref, units are stained and scored
Correction: replace cutting boards or plane down to smooth and clean level
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: whisk at tea station missing end cap
>> color coded tongs plastic handles are splitting
>> whisk on clean utensil organizer handle is melted
>> microwave oven splatter guard ( cookline/ assembly line ) is split
Correction: >> replace damaged food service utensils
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: labels / adhesive remaining on " cleaned " equipment
bar mixer wand holster dirty
Correction: remove all portions of labels during the wash operation
clean mixer wand holster
- Non-Food Contact Surfaces
Observation: frozen drink base shelving dirty bar
Correction: clean shelving
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment is being stacked prior to being air dried
Correction: air dry equipment prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: fryer lids located with one edge on floor
Correction: store fryer lids with all portions > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: cup lids stored on floor at wait line
coffee filters stored on top of coffee ground organizer unit
Correction: cup lids are to be stored > 6 inches off floor
Coffee filters are to be stored in plastic bag they come in / ziploc type plastic bag ./.covered washable container or in the coffee bag organizer unit
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: trash cans needed at each food service handsink ( one to 5 gallon size perfect ) for the disposal of paper toweling and food service gloves
Correction: provide trash cans at each handsink
- Lighting, Intensity (repeated violation)
Observation: upright freezer light out
lights out ROP vent hood and vent hood over track oven
Correction: replace out lights
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling tiles dirty off ROP cookline vent hood
wall dirty behind bar dish machine
Correction: clean or replace dirty ceiling tiles
clean wall bar behind dish machine
|
02/01/2011 | Routine | |
menus needed to be reprinted to include the reminder * at the steak fajita salad and the steak fajita
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: personal beverages located on top of food service surface
Correction: personal beverages are to be located only on lower level
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: dry good scoop handle laying in contents
Correction: maintain handles upright out of contents
- Critical: Cooling*
Observation: carnitas observed in walk in ref, at 50- 54 degrees .
Per employee the product had been out for 2 hours and she had put product into the walk in ref, about 1 - 1:30 . Temperature of product taken about 2:45
Correction: product had been at ambient temperature too long in the portioning of the product . Product would not have cooled to < 41 in 4 hours, Product taken to the cookline to reheat to > 165 .
Once heated and product cooled to 135 product must be cooled from 135 to 70 in 2 hours and from 70 to 41 in < 41 hours . Recommend placing in shallow pan ( 2 inches ) and placing uncovered in walk in freezer to rapidly cool
CORRECTED DURING INSPECTION
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: steak / cooked peppers and cooked onions on steamline at grill 115- 124
Correction: product is to be maintained at > 135 .
Thrown out at the time of the inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: milk and creamers in undercounter ref, at the wait line 46 and 49 respectively
Correction: milk and all dairy product is to be maintained at < 41 .
Thrown out at the time of the inspection .
have unit serviced prior to placing dairy back into unit . Recommend obtaining UHT creamers .
- Temperature Measuring Devices (repeated violation)
Observation: multiple refrigeration units lacking thermometers
Correction: advised thermometers on order -- since many lost / broken since the last inspection .
Locate themometersbe by the doors of each refrigeration unit . Thermometers must accurate to 2 degrees
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: right door gasket of the cold make / prep ref, cookline is not in proper postion
Correction: reseat/ reinstall right door gasket
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards ( multiple ) stained and scored
Correction: replace cutting boards
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: dish machine not delivering sanitizer ( bucket empty )
Correction: changed out sanitizer bucket and could not get unit to prime and deliver sanitizer . Called service tech and he demonstrated how to prime unit . Unit then delivered 100 ppm cl1
- Equipment and Utensils - Good Repair and Calibration
Observation: color coded tongs plastic handles cracking / splitting
Correction: replace damaged tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>beater attachment hung at the 3 compartment sink is dirty
>> partial labeling remaining on cleaned equipment
Correction: >> beater to be cleaned and sanitized
>> remove labels completely for the containers to be considered clean
- Non-Food Contact Surfaces (repeated violation)
Observation: top of hot hold line at order pick up dusty
>> flat top grill ( table top home style George Forman ) at wait line dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: fryer lids located with one edge on floor
Correction: lids of food service equipment may not be located with any portion on the floor > store all portions > 6 inches off floor
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: small trash cans not present at each food service handsink
Correction: provide small trash can at each food service handsink
- Physical Facilities in Good Repair (repeated violation)
Observation: floor cookline badly deteriorated
Correction: restore floor to smooth - durable - non absorbant and easily cleanable
|
11/03/2010 | Routine | |
COMMENT
- Critical: Hands - When to Wash* (corrected on site)
Observation: glvoed hand were not washed ( gloves removed / hand washed and new gloved put on ) after a food server scratched head/ hair
Correction: any time hands come into source of contamination ( touching head / hair /. face - picking something off floor/ touching walk in ref, door handle / handling cleaners or garbage ) hands must be washed. If gloves are used -remove gloves / wash hands and put on new gloves )
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverages located on food service surfaces
Correction: personal beverages are to be in non breakable covered containers and stored only on lower level ( calf level or lower )
- Critical: Hands - Preventing Contamination from Hands*
Observation: citrus in the process of wedging staff was bare handed
citrus wedge being placed on glass staff was using fingers
Correction: ANY TIME a food item is handled that will not be cooked after touching the employee will be wearing food service gloves or be using suitable utensil / barrier
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: cardboard flats of eggs over sour cream in walk in ref,
Correction: no evidence of leaking of the eggs flats . In future eggs are to be stored on lower levels of refrigeration shelving OR over other raw protein product
- Food Storage Containers - Identified with Common Name of Food
Observation: sugar container at the wait station is not labeled as to contents
Correction: label as to contents
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth containers and wash containers may not be located on the floor nor on or over food service stations
Correction: locate wash and sanitize pails on lower level of equipment
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: fajita chicken pieces observed in the hot hold cabinetry at 92 degrees . Chicken had been cooked and cubed earlier in the morning . Too much time occurred in the cubing of the chicken . Minimize time out at ambient temperature . Take temperatures of chicken to insure > 135 OR reheat prior to placing in hot hold unit
Correction: fajita chicken to be reheated on cookline to > 165 and then placed back into hot hold cabinetry
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chicken and shrimp in small prep ref, at the cookline at 52 -54
Correction: potentially hazardous foods are to be maintained at <41 .
Refrigeration unit had been serviced earlier in the morning and product placed into unit prior to its being chilled to < 41 .
product placed into freezer unit at the time of the inspection to rapidly cool .Refrigeration unit holding < 41 ( thermometer and product on the topline ) at time of the inspection
- Temperature Measuring Devices
Observation: thermometer lacking at the door of the small prep ref, cookline
thermometer not present in the wait station under counter ref,
Correction: thermometers are to be located at the door of each refrigeraion unit
- Cooling, Heating, and Holding Capacities
Observation: wait station under counter refrigeration unit is not holding product at < 41 ( product was 49 / 50 )
Correction: wait station refrigeration unit to be able to hold product at < 41
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs at each entry door ( to include door from outside dining patio )
- Equipment - Good Repair and Proper Adjustment
Observation: >> under counter ref, under table top steamer gasket split
>> right door gasket not properly installed of the make ref, assembly line
>> under counter ref, bar baskets split
>> upper microwave oven is not operational
Correction: >> replace damaged gaskets
>> properly install gasket prep ref, door
>> remove from premisis or replace inoperable microwave
- Equipment - Cutting Surfaces
Observation: cutting boards on the cookline / steamline are stained
Correction: clean cutting boards to return to clean surface
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dish machine not delivering sanitizer . Could not determine how to prime the unit
Correction: staff is to wash dishes manually at the 3 compartment sink until service representative has restored machine to delivery of sanitizer at 50 -100 ppm .
Service tech called at the time of the inspection .
Service tech came - repaired the problem and left during the write up the inspection . I checked on the unit after going over the inspection and the unit was delivering 50 ppm
- Equipment and Utensils - Good Repair and Calibration
Observation: microwave oven interior door panel damaged
Correction: replace door or replace unit
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: beater unit dirty
Correction: clean and sanitize
- Non-Food Contact Surfaces
Observation: >>can opener dirty
>>top of wait station plate / equipment storage cabinetry ( hot hold unit with volume of chips to serve poster ) is dirty
>> glass display shelving bar is dusty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: lids for prep ref, units located with one edge on floor ( laying on each side of the hot hold cabinetry cookline
Correction: lids are to be washed and then stored with all portions of the units > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: coffee filters not properly protected wait line
Correction: coffee filters are to be in washable covered container / in cabinetry or in clear plastic bag folded over
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: handsink by hot hold cabinetry at cookline blocked from use
handsink at dish room handsink basin was being used to store dirty container
Correction: hadnsinks are to be available for easy access at all times
- Plumbing System Maintained in Good Repair
Observation: floor drain at the 3 compartment sink blocked/ insufficent openings for water to drain when 3 compartment sink basin is emptied ---observed waste water from sink back flowing across floor
Correction: replace current floor drain screens with ones that are accepting of water flow from draining / emptying of 3 compartment sink
- Lighting, Intensity
Observation: light out upright freezer with desserts / glasses and children
Correction: s nuggets
light bulb out cookline
- Physical Facilities in Good Repair
Observation: floor under cookline pitted and blistered
Correction: floor to be restored to condition of smooth - durable -non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor under cookline dirty ( where floor in poor repair )
>> ceiling tiles around air returns kitchen are dirty
>> bar floor left of the dish machine is dirty
Correction: clean
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09/16/2010 | Routine | |
Restaurant representatives - add corrected or new information about Abuelo's Mexican Restaurant, 2423 Mcmenamin St, Hampton, VA 23666 »