- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the silver single door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw shell eggs moved to bottom shelf during inspection.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Macaroni salad (80 F), prepared ranch dressing (54 F) and sliced tomatoes (56 F) are all in plastic covered containers. Containers should be uncovered or partially covered to facilitate cooling. The macaroni salad and ranch dressing containers are stacked on top of each other which also does not allow for proper air flow and cooling.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/04/2015 | Routine | |
All food that is cooling (from room temperature or from hot) should be placed uncovered or partially covered in the walk-in refrigerator until it is 41 F or below. It can then be covered and moved to the single door refrigerator or one of the prep units.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over cooked ribs and raw hamburger stored over jello shooters in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Food moved to proper location during inspection.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in either prep unit.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Dirty container in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in wiping cloth bucket used to sanitize food contact surfaces is >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Sanitizing solution in wiping cloth bucket adjusted to proper concentration during inspection.
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01/14/2015 | Routine | |
Single door refrigerator is holding food at 41 F or below. They are keeping TCS food toward the top and non-TCS food at the bottom. They have moved containers so they are not blocking the fans on the top left side of the unit. Results from the log tags show the top of the unit consistently maintains proper temperature and that the temperature in the bottom of the unit has improved since they have less food in the unit and are making sure not to block the fan.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Concrete portion of walls and exposed pipes in the back of kitchen along with walls behind the grill 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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07/08/2014 | Follow-up | |
Single door refrigerator was serviced but still is not holding food at 41 F or below. Have unit looked at again and don't store any TCS food in this unit until you are sure it can maintain food throughout the unit at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: single door refrigerator is not holding food at 41 F or below. Single door refrig: ribs 42 F, spinach dip 44 F, ham 46 F, chili 42 F, raw chicken 49 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food temperatures in the single door refrigerator get progressively worse as you get toward the bottom of the unit. TCS food in this unit moved to other refrigerators during inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket on the right door of the sandwich prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Concrete portion of walls and exposed pipes in the back of kitchen along with walls behind the grill 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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06/25/2014 | Follow-up | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Macaroni salad made earlier was placed in a covered deep plastic container while still hot - 57 F. Sliced tomatoes also placed in deep covered plastic containers- 52 F. Ribs left out at room temperature in deep container to cool.
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. Ribs placed on sheet pan in single layer in walk-in to cool. Macaroni salad and tomatoes uncovered and placed on top shelf of walk-in to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: single door refrigerator and sandwich prep unit are not holding food at 41 F or below. Single door refrig: ribs 48 F, spinach dip 48 F, ham 65 F, barbecue 60 F. Prep unit top: macaroni salad 59 F, french onion dip 52 F, deli meats 49 F. Prep refrig: roast beef 44 F, turkey 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. All TCS food in the single door refrigerator that was out of temperature was discarded. All TCS food out of temperature on top of the sandwich prep unit was also discarded. Food in the prep refrigerator was moved to the other prep refrigerator during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the right door of the sandwich prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Concrete portion of walls and exposed pipes in the back of kitchen along with walls behind the grill 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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06/19/2014 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Beans classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, were not reheated to the proper temperature for hot holding. Beans had been in crock pot for 2 hours and were only 117-122 F.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Beans placed in microwave and heated to proper temperature during inspection.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the kitchen prep units.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle labeled during inspection.
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01/27/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in single door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Shell eggs moved to bottom shelf during inspection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Macaroni salad placed on top of prep unit and placed in covered plastic container in prep refrig before it reached 41 F or below - both are 45 F. Cut tomatoes in the walk-in are 51 F in tightly covered container.
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. Macaroni salad moved to walk-in and placed on shelf uncovered to finish cooling, cut tomatoes also uncovered to help with cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: garlic and oil mixture left out at room temperature, onion dip in a pan within a pan on top of prep unit - 47 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Garlic and oil mixture discarded, onion dip placed directly down in prep unit.
- 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: some mold growth on the deflector plate inside the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the back bar.
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.
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08/06/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Cups with no handles stored in dressing.
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. Cups removed from dressing during inspection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Chicken salad, cut tomatoes and blue cheese dressing are covered and stacked on top of each other while still in the cooling process - tomatoes 46 F, chicken salad 64 F, blue cheese dressing 43 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food containers uncovered and placed on top shelf to finish cooling during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: garlic/oil mixture out at room temperature.
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. Garlic/oil mixture discarded during inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep units.
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 - Cutting Surfaces
Observation: The cutting board(s) along the prep units 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: dishwashing racks, shelf in the back left of the walk-in especially on the bottom.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar in the back.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored on tables with food and single service items in the kitchen, waitress area and bar area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in wiping cloth bucket used to wipe food contact surfaces in kitchen is >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Wiping cloth bucket set up with proper level of sanitizer during inspection.
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03/26/2013 | Routine | |
Did a training inspection and went over different aspects of food safety with the person in charge.
No violation noted during this evaluation. | 02/02/2012 | Training | |
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