- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A food employee was observed eating in the food prep/warewashing area where this action could possibly contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Do not allow eating in other areas. Employees may consume a beverage in food preparation or warewashing areas if the beverage's container is closed (has a lid) and has a straw.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed uncovered food in the 2-door reach-in cooler.
Correction: Prevent potential cross-contamination by storing food in packages, covered containers, or wrappings. Food that is in the process of cooling may be uncovered or only loosely covered. Otherwise, food in storage should be well covered.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Basin for wiping cloths contained only soapy water, no sanitizer.
Correction: Ensure wet wiping cloths are stored in between uses in a chemical sanitizer which is at the proper concentration. Use water and approved sanitizers only. Do not include soap/detergent.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the salad prep cooler is not accurate. Ambient-temperature measuring devices could not be found in some of the other refrigeration units.
Correction: In every refrigeration or hot-holding unit, provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Please ensure that these thermometers are placed in the warmest part of the refrigerator (which is usually not the back of a shelf) and are easily readable.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can monitor the temperature of food items in the establishment, to ensure proper temperatures are achieved or maintained during cooking
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station adjacent to the cook line is being used for purposes other than washing hands. Observed food residues and steel wool pad at this sink.
Correction: The handwash facility identified above is to be used for washing hands only. Alternatively, remove soap and paper towels from this sink and use it only for food preparation tasks, not for handwashing. Hands should be washed only at handwashing sinks and handwashing sinks should be used only for washing hands.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container in the ladies' room (for the disposal of feminine hygiene articles).
Correction: Install a covered refuse container in the ladies' room.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of screen door (back entry).
Correction: Protect the food establishment against the entry of insects and rodents by ensuring that doors are tight-fitting at top, sides, and bottom, such as by installing a "sweep" on the bottom of this door. No daylight should be visible around or under the screen door when it is shut.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands before returning to work is not provided at all lavatories used by food employees. Absent from both restroom lavatories.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/22/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: Nonfood contact surfaces in the walk-in cooler and walk-in freezer have accumulations of grime and debris (shelves) or are in need of maintenance (paint flaking off the walls).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Restore walls of these rooms to condition of "smooth, non-absorbent, and easily cleanable" and maintain in a state of good repair.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler because light fixture was missing a fluorescent tube. (Also noted that light fixtures' covers were absent in walk-in cooler and freezer
Correction: need to replace, if light bulbs/tubes are not encased or shatter-proof.)
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11/14/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses: scoops for gelato were stored in standing water at room temperature.
Correction: Store in-use scoops for gelato in one of the following manners: 1) In the gelato with their handles above the top of the food and the container. 2) In running water of sufficient velocity to flush particulates to the drain. (The PIC stated that the facility will provide a scoop for each gelato flavor).
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the salad prep unit is not accurate (broken).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Ensure that ALL refrigeration units have accurate and working thermometers located so that they are in the warmest part of the unit and easily readable.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils (knives, forks, and spoons for table use) were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination: they were stored (in bulk, before being assembled into table settings with napkins) at the wait station with their handles down and tinesblades/bowls up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination (= with their handles up).
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations in the kitchen are being used for purposes other than washing hands (such as a place to fill or hold the wiping-cloths bucket
Correction: to fill water pitchers
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies' room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies' room.
- Physical Facilities in Good Repair
Observation: Several features of the physical facility are not maintained in good repair: door to walk-in freezer does not close fully and the threshold has come loose. Thick accumulation of ice (including corn kernels) on floor of walk-in freezer. Paint flaking off wall of walk-in freezer. Panel of dropped ceiling ajar in walk-in cooler around the pillar, exposing the ceiling above. Cold-water lever missing from sink at cook line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/16/2014 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Assorted oversized items in walk-in cooler (not capable of being stored on shelves due to size), on the floor.
Correction: Protect food from miscellaneous sources of contamination. Items that cannot practicably be shelved can be put on casters or other means of elevating off the floor.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf under prep table in dishwashing area noted in need of cleaning. Walls of walk-in cooler and freezer in need of re-painting (paint coming off)
Correction: walk-in cooler in need of defrosting.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the refuse container in the ladies' room.
Correction: Provide a cover for the wastepaper bin in the ladies' room
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No signs in the ladies'/gents' restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/14/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (example: large plastic tub, with blue lid, under work table: contains salt? or sugar?).
Correction: Label working containers with the common name of their 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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine hygiene items in the ladies' room.
Correction: Install a covered refuse container for the disposal of feminine hygiene items in the ladies' room stall.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees (kitchen
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08/05/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In-use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a CLOSED (with lid) 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in freezer [pan of gelato
Correction: half carton of commercially prepared soup]
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (example: large plastic tub, with blue lid, under work table: contains salt? or sugar?).
Correction: Label working containers with the common name of their 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use and/or improperly used.
Correction: Ensure wet-wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. Wet wiping cloths are to be used to clean counters. Ensure that clean, dry wiping cloths are used only to remove food spills from tableware and carry-out containers that occur as food is being served.
- Food - Miscellaneous Sources of Contamination
Observation: Cup with no handle observed in grated cheese at salad prep station, as for use as dispenser of cheese.
Correction: Protect food from miscellaneous sources of contamination. Use a utensil (scoop) with a handle, to minimize possibility of bare-hand contact with ready-to-eat food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked and seasoned ground beef (to be added to sauce for pasta) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the box holding clean food-preparation equipment (colanders, etc.) under the butcher-block food preparation table, and the surface of the shelf below this table, are not corrosion resistant, nonabsorbent, and/or smooth: cardboard boxes are being used to hold the clean cookware, and, flattened, as shelf liner.
Correction: Nonfood contact equipment and surfaces that are exposed to splash, spillage, or to food soiling, or that require frequent cleaning, must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in refrigeration units (salad prep station's under-counter reach-in
Correction: etc.).
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: The employees could not locate a properly working test kit in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit for each type of sanitizing chemical(s) used, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Ensure that employees are trained in how and when to use test kits. The person in charge stated that test kits would be ordered from supply company.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of soil (mold or accumulated food deposits) on the following surfaces: baffle at top of bin in ice machine
Correction: can-piercing point of can opener.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Take-out containers above salad prep station (top shelf) were not inverted to protect from contamination.
Correction: Store single-service items in original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations in the kitchen (at the waitress station and adjacent to the cook line) are being used for purposes other than washing hands (as a dump station
Correction: to hold used cook ware before transfer to warewashing area
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine hygiene items in the ladies' room.
Correction: Install a covered refuse container for the disposal of feminine hygiene items in the ladies' room stall.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees (kitchen
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07/16/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Equipment Compartments, Drainage
Observation: The Walk-In Freezer waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-In Freezer Door was observed in a condition that prevents necessary maintenance and easy cleaning.
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.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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09/19/2011 | Routine | |
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the Walk-In Cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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02/16/2011 | Routine | |
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