Overall improved sanitation seen. Several staff with updated district food handler cards, ensure remaining staff obtain district cards. Cleaning improved, floor sinks and most areas better with additional cleaning needed for walls near line reach in refrigerator, chips containers - wiped down and outsides of trash cans *and back area in the bottom of the cooks boxes. Cross contamination issues - new shelving in place for cooks prep tables, tops of prep tables appear clean. New shelving ordered for cooks reach in refrigerator and freezer - used as prep boxes and should be in by 3rd week in Apr - until then all food covered except top shelf where no rust present above food containers and covers will get onto fan unit and break refrigerator. *Thermocouple cord needs additional wiping - cord a coiled cord and will easily get soiled. Mgr will have cleaned again and staff cleaning more frequently.
- Person in Charge (repeated violation)
Observation: Several staff have obtained current district food handler cards. About 1/4 of staff still need cards. District food handler cards are required to ensure all staff have the minimum food safety training.
Correction: Ensure all staff obtain current food handler cards right away.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelf directly above the cooks preparation refrigerator with about 1/2 inch or less of space is not designed or constructed to be easily cleanable.
Correction: Alter the design to remove areas that are not accessible for cleaning.
- Ventilation Hood Systems, Adequacy (repeated violation)
Observation: No exhaust ventilation above the steamer in the back prep room.
Correction: Provide a hood system to adequately ventilate condensation from the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep table on cooks line with new gaskets present and pending installation. Doors will not close and remain closed with poor gaskets.
Correction: Contact EHS when done.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Trash cans improved overall with one soiled can, chips containers and shelf near reach in freezer soiled. Bottom of refrigerator drawers cleaned with some liquid present and under grill changed, now with open areas pending shelves to catch debris.
Correction: Ensure areas are routinely cleaned and new shelves installed.
|
03/07/2016 | Follow-up | |
Overall much improved. Primarily checked on critical issues today with quick checks done for noncritical issues. Cooks third prep table with unit repair done - piece of plastic had blocked fan. Food tested today at 39 F stem temp. Most cross contamination issues corrected with 1-2 items left to correct. Good employee health knowledge from staff including new employee - who remembered how policy worked, and referred to flyer for total list of diseases (remembered 2 of diseases). Follow up for remaining cross contamination issues. New grill in place.
- Person in Charge (repeated violation)
Observation: Most of the staff without any or current district food handler cards - an ongoing issue. District food handler cards are required to ensure all staff have the minimum food safety training.
Correction: Ensure all staff obtain current food handler cards prior to the 25th of Feb 16.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following cross contamination issues noted: -Top area of cooks prep table / back ledge and sides with mildew and some food debris present. One unit set up and one empty. Shelving in 2 door RIR at end of cooks line and used as an additional prep type refrigeration Facility thermocouple with coiled cord soiled with small amount of dried on food debris, *stem not thoroughly cleaned after last use, and front of unit with some greasy residue.
Correction: Clean top of prep table that has not been loaded with food. Clean units each night and wipe down each day before loading. Button pads all with new plastic wrap that will be changed every 4 hours. Ensure thermocouple is cleaned after each use and sanitized before using. Raw produce now cleaned at back prep sink before bringing to line including separating each piece of lettuce to wash in food prep sink. Per manager all Applebees in region getting new shelving for 2 door Reach in Refrigerator used as additional prep box at end of line. For now, all foods except those on top shelf covered to prevent contamination. Fans that were present and very dusty taken from facility. When new units are brought in, ensure that they are routinely cleaned to prevent blowing dirt on food/prep surfaces and dishes. All top glass plates wrapped with plastic wrap to prevent contamination.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelf directly above the cooks preparation refrigerator with about 1/2 inch or less of space is not designed or constructed to be easily cleanable.
Correction: Alter the design to remove areas that are not accessible for cleaning.
- Ventilation Hood Systems, Adequacy (repeated violation)
Observation: No exhaust ventilation above the steamer in the back prep room.
Correction: Provide a hood system to adequately ventilate condensation from the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep table on cooks line with door that does not close all the way and gasket that does not seal - with poor food temperatures.
Correction: Ensure unit is corrected rigtht away for good cold holding - contact EHS when done.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Trash cans improved overall with one soiled can, chips containers and shelf near reach in freezer soiled. Bottom of refrigerator drawers cleaned with some liquid present and under grill changed, now with open areas pending shelves to catch debris.
Correction: Ensure areas are routinely cleaned and new shelves installed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor sinks with some debris but have been cleaned.
Correction: Clean areas routinely.
|
02/16/2016 | Follow-up | |
Overall good sanitation seen with good overall food temperatures, good storage and labeling. Good cooling practices, and good temperature checking practices. Two food items with changed storage resulting in poor food temperatures - options discussed during inspection. Sanitizer present in all stations and used repeatedly on cooks line. Additional cleaning needed in hard to access areas in facility. Facility with ongoing repair issues especially the floors and ceilings. Some equipment issues also add to cleaning and facility issues. Employee health knowledge poor with new staff very good with management and older staff ***Refresh training and ensure all staff understand the entire policy. Flies still present in facility. Overall good handwashing one instance missed handwashing, corrected on spot. Good glove use. Some gaskets in poor repair and dish racks in poor repair - replace. Some bracelets watches seen - remove for good handwashing.
- Person in Charge (repeated violation)
Observation: Several staff without district food handler cards - method used to ensure all staff have minimal food safety training.
Correction: Ensure all staff have district cards within the next two weeks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: 1) Ice bucket set on floor to fill then pour into ice bins. 2) Cord for thermocouple soiled - next to and sometimes touches food when checked (good sanitizing probe by cook)
Correction: 1) Bottom of bucket cleaned and sanitized on spot - train staff. 2) Cord cleaned.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 3) Shelving in cooks reach in refrigerator and reach in freezer in poor condition and possibly soiled.
Correction: 3) Obtain new shelving and clean routinely.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two items on cooks prep line in Styrofoam containers in top holding for easy access and portioning. BBQ checked at 45 x 3 hrs and Sauce at 55 x 3 hrs. Both items with bottom 2 layers of containers of food checked at 39 F with calibrated EHS thermocouple.
Correction: Top used before an hour up. Ensure containers of food are not stacked more than 2 deep and some additional containers are keep in cooks box or bottom holding prep line for easy access.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the tops of the cooks line prep tables about 1/2 to 1 inch below serving counter where food is placed for waitress pick up is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Suggest either completely filling in space to avoid trapped food debris and not creating a closed in space that would allow for pest infestations. Suggest similar alteration between ice machine and walls. Do not suggest adding covers to areas and creating voids.
- Ventilation Hood Systems, Adequacy
Observation: No exhaust ventilation above the steamer on the back counter with clearly visible condensation on the ceiling and deteriorated ceiling - brackets shelving etc. Condensation is noted to be accumulating on the walls/ceiling at the (unit).
Correction: Install exhaust ventilation above the steamer. Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling, floors, coving and grouting in poor repair with some ceiling tiles almost black - old and stained, some with sides deteriorated, grouting badly receded with trapped food and other debris present, broken tiles present missing coving tile with wood in poor condition visible in wall - Physical structure is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Suggest replacing flooring with alternate flooring that will not deteriorate as easily and create cleaning issues such as non-slip sealed concrete - terrazzo etc.
- Pests - Controlling Pests* (repeated violation)
Observation: Flies present in facility with the following contributing factors noted: 1) Dumpster lid bent and will not close. 2) Soiled aprons and other items stored outside not all in clean, container with a liner and tight fitting lid. Some areas in facility especially hard to reach areas with additional cleaning needed - Between ice machine and wall (very small space < an inch to clean between machine and wall with some items trapped in area some "rotted - plastic etc:), in some floor sinks - especially under ice machine, between serving counter and tops of cooks boxes on make line area too small to easily clean. Behind and under fryers, backs of fryers and fryer wheels and casters. Grouting in very poor condition trapping food particles. Steamer with no exhaust ventilation adding moisture to back area and deteriorating ceiling and area where steam goes. Per staff floor drains sprayed each evening.;Discontinue spraying in facility. Contact pest control for additional service and suggestions. Clean floor sinks - check on product that will remove "jelly" substance that gnats lay eggs in and help remove trapped food debris. Repair areas in need of maintenance. Replace trash cans with good quality foot pedal trash cans that will prevent hand contamination and exclude flies from trash (garbage). *Wrap top plates in stacks (glass) to keep from using and keep clean from any contamination including flies - store pans upside down.
|
11/24/2015 | Routine | |
NOTES:
- Reviewed Employee Health with manager.
- Ensure all new hires obtain district Food Handler cards prior to start of employment.
- Deep cleaning needed in many of the cold-holding units.
- Fryers are also noted in need of deep cleaning
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees are without district Food Handler cards.
Correction: Train all employees in food safety as it relates to their assigned 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. 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. In pull-out drawer under grill, shrimp was stored below raw beef. Also, observed eggs stored over ready-to-eat foods in the WIR.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Temperature Measuring Devices
Observation: Many of the temperature measuring device located in the cold holding units were not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lower prep unit doors at cooks line near grill area was observed in a state of disrepair and damaged. Per manager, one door is having the hinge replaced and the other door's gasket is in need of repair.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen and the bar 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 (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside the bottom of the pull-out drawers under the grill, inside the lower half of the prep units in the back and inside the RIR and RIF.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the buttons on the screens used in the kitchen were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of buttons no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen and bar area noted in need of cleaning in the corners and under units.
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.
- Pests - Controlling Pests*
Observation: Observed many flies in the kitchen area as well as small gnats at the bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/17/2015 | Routine | |
Overall good sanitation with good employee health knowledge, good handwashing, good glove use, good food temperatures, storage and labeling. Sanitizer in place at 200 ppm quats and used. Suggest making and using cleaning buckets in addition to sanitizing buckets, to improve cleaning and effectiveness of sanitizer. Cooks line equipment in need of repair and deep cleaning needed for floors under equipment and floor sinks. Shelving with rust present, cleaned since last inspection and in better condition, but needs to be replaced or resurfaced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cooks line preparation refrigeration units with water dripping from fan units, drip trays are full with water overflowing onto bottom of refrigerator. Condensate present above waitress line prep items and standing water present on ledge above left prep unit top holding. Doors, with new gaskets a few months ago again not sealing and "popping open" when different doors are shut.
Correction: Remove water now, ensuring that food is removed or adequately protected to prevent contamination. Call for unit repair. Ensure doors are repaired so they will remain closed when shut.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Areas on cooks line that are not used for food prep, soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse Outside Receptacles
Observation: Dumpster doors not designed to close completely, leaving about 2 inch gap between dumpster and door.
Correction: Replace dumpster, ensure new dumpster doors close completely, lids close and are in good condition and if a drain is present that a plug is in the drain.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Steamer with steam going on ceiling and wall, no exhaust ventilation present.
Correction: Install exhaust ventilation or connect to existing exhaust ventilation present for cooks line.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor with deteriorated grouting. Wall in dish area with gap present / bare wood board used to attach area to wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor especially under equipment and floor sinks in need of cleaning. Ceiling dark in different areas.
Correction: Clean at least daily. Improving maintenance and design would significantly improve ability to clean adequately. Clean or replace ceiling tiles so that they are white or off white.
|
04/15/2015 | Routine | |
Overall mixed inspection. Good handwashing and glove use seen. Overall good food temperatures, storage and labeling with the bar refrigerator with temperature problems and rusty shelving present in reach in refrigerator used as prep style cold holding. Bar lowboy with foods tested at 46-48 F. The only time and temperature controlled food items just placed in unit and moved. Ensure unit not used for T/T controlled foods until repaired. Sanitizer in place at 200-300 ppm quats and used. Noted that handles and buttons touched when wearing food gloves only cleaned and sanitized every 8 hours. Ensure these items are sanitized when food contact surfaces are sanitized. Employee health knowledge mixed to poor. Written policy in place. Flyer given, manager with information. Review employee health policy with all staff. Some improved cleaning with cooks area and bar in need of improvement. New general manager in place, inspection to see status will be done in one month.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Rusty shelving in reach in refrigerator used as a preparation refrigerator with uncovered containers of food stored for fast easy access. 2) Lid for left top prep table with build up of food debris.
Correction: 1) Refinish or replace shelving. If refinished, ensure coating used is food grade. 2) Clean and sanitize when food is not present and routinely.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Keg refrigerator door falls off. Walk in refrigerator door will not close completely. **Bar lowboy cold holding above 41 F.
Correction: Have repaired.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryers, insides of reach in refrigerator, prep tables, gaskets etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Floors under cooks line, ice machine and bar with build up of debris / cleaning made much more difficult due to drain lines installed flush with the floors.
Correction: Clean areas now. Change piping to allow room for cleaning.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Steamer with condensation on ceiling and wall.
Correction: Install exhaust ventilation.
|
01/22/2015 | Routine | |
Overall good sanitation with good handwashing, glove and utensil use, good cooks knowledge regarding temperatures, making and checking sanitizer etc. MIXED employee health policy knowledge, review with entire staff. Good food temperatures, good storage and good labeling. Noted, facility thermocouple in food with cord going through food, poor technique. Review. Sanitizer in place at 400 and 150 ppm Quats, 150 changed.
- Person in Charge
Observation: Almost half of the staff with outdated or no district food handler cards.
Correction: Ensure all staff have current Western Tidewater food handler cards, the method used to ensure all staff have basic food safety training.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Refrigerator shelving in the reach in units used as preparation boxes (food not covered) with rusty shelving.
Correction: Repair or replace shelving. If shelving is resurfaced, ensure coating used is food grade.
- Food Contact Surfaces - Cleanability*
Observation: Tong handles in poor condition.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Cooks line refrigerator doors do not close and seal properly, doors open 1-2 inches, foods in bottom holding 3-4 degrees below top holding.
2) Walk in freezer door handle not working
3) Button covers in poor condition
4) Keg refrigerator door falls off when opened.
Correction: 1) Gaskets recently replaced, ensure gaskets replaced and ensure doors close and seal properly.
Repair or replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Following areas need additional cleaning:
-Insides of cooks line preparation tables
-Prep table lids, inside and out,
-Behind the top insert pans for cooks line refrigerators
-Chip bins, shelving and area
-Refrigerator gaskets
-Bar lowboy refrigerator
-Inside of reach in refrigerator / freezer
-Microwave door handle
-Underside of bar
-Shelf above cooks line
Correction: Clean now and routinely
- Floors, Walls, and Ceilings, Utility Lines
Observation: Drain lines installed to run flush with the floor under the cooks prep line and under the bar. Both areas with significant cleaning issues.
Correction: Change the drain lines so they do not run along the floor prohibiting effective cleaning.
- Ventilation - Mechanical Ventilation
Observation: Steamer in the back preparation area with no exhaust ventilation. Steam present in air around steamer, wall behind steamer wet, metal bracket on wall near steamer completely rusted.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout and sealant deteriorated in different areas throughout the kitchen.
Correction: Replace all damaged grouting and sealant.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) Ceiling gray/black in several areas. 2) Floors under the cooks prep line and under the bar area soiled especially where piping prohibits effective cleaning.
Correction: 1) Ceiling should be white/off white. Clean or replace. 2) Clean flooring and make changes to piping to make cleaning easier.
|
10/30/2014 | Routine | |
Overall mixed/good inspection with good handwashing, glove use, food storage, food labeling and sanitizing food contact surfaces with 200 ppm quats seen. Overall good food temperatures with poor temperatures seen in equipment with pending replacement of gaskets and other possible issues. Employee health knowledge mixed, with some symptoms known by staff, and some diseases known by managers asked, and all except one manager uncertain of return time. Flyer will be sent, refresh all staff training - and ensure return time (set by the facility) is known. New practices in place to check and record food temperatures for walk in units and to clean all fresh produce on arrival before storing - both good practices. Improved cleaning needed in some areas. Staff uncertain of schedule to clean and sanitize ice machine - refer to technical manual - normally done monthly, or call company. Ensure ice machine is routinely cleaned, sanitized, and rinsed. Removing excess material, and improving organization/storage done. Several staff do not have current district food handler cards (FHC's). Ensure all staff have current Western Tidewater FHC's within the next month. Send or provide copies of all managers certified food managers certificates - FHCs will be issued. Bar not inspected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Condensation dripping from back of preparation refrigerator into pans of dressings etc. on waitress make line. Back of unit appears clean.
Correction: Covers placed on insert pans with openings on serving sides to prevent contamination. Per district manager, plan to move items to cooks line and out of waitress area. Until items can be relocated, keep pans covered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods, cheeses, steak wraps etc. in the right preparation table cold holding 45-50 stem temps > 4 hrs. Temperatures by EHS thermocouple calibrated at 32.2 F.
Correction: Food voluntarily discarded. Call made for repair. If unit must be used before repair use time as a public health control. Clean and sanitize unit before use. Call when repaired.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Some rusting refrigerator shelving noted.
Correction: Ensure shelving is kept in good condition or replaced to prevent contamination issues in preparation refrigeration and to make cleaning easy.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Preparation refrigerators doors bounce open after closing - gaskets in poor condition. Left preparation refrigerator door coming apart. Right unit with out of temperature foods.
Correction: **Ensure refrigerator doors close properly and stay closed when not in use. Replace broken door.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Improved cleaning needed under cooks line, inside prep tables, for some floor sinks/drains etc.
Correction: Ensure cleaning plan is followed with good checks before closing. If plan is not sufficient, adjust plan.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Containers of utensils, lids etc. stored on shelf where they are splashed from handwashing sink and become easily soiled.
Correction: Store items in sealed / covered plastic containers to prevent contamination.
- Physical Facilities in Good Repair
Observation: Kitchen grouting badly deteriorated.
Correction: Repair.
- Pests - Controlling Pests*
Observation: *Overall outside garbage storage area - back pad improved and number of flies seen in facility reduced.
Noted the following that attracts flies and provides breeding sites:
-Soiled towels in plastic trash cans with damaged lids that do not close and seal.
-Dumpster door with about 2 inch gap when door closed.
-Some spillage by grease dumpster.
-Some soiled standing water.
Correction: -Obtain and use sturdy container with tight fitting lid for soiled towels etc. Ensure all soiled items are also placed in closed plastic bags, similar to bagging garbage for disposal.
-Replace dumpster.
-Clean spillage
-Absorb and dispose of spillage ie using kitty litter or other similar method.
Contact pest control for further suggestions.
|
07/22/2014 | Routine | |
NOTES:
- Floor sink under soda station needs a deep cleaning and tubing needs to be replaced.
- Freezing and dripping shown at prep unit near serving dishes-possible contamination. Please inspect and/or clean unit until corrected, cover, relocate or remove all food that may be in contact with drip.
- Please repair both doors at prep station where the doors are not sealing tightly. Springs and alignment are needed.
- Please clean all floor drains.
- Data plate on ware washing machine needs to be replaced
- Food - Miscellaneous Sources of Contamination
Observation: Observed a cutting knife stored between the gap at top of the unit and the counter where food debris is accumulating. Additionally, prep unit contained food debris at the bottom of the unit. Both of these observations are possible sources of contamination. Knife was removed immediately by PIC.
Correction: Please fix the gapped region on the prep until to prevent food debris from entering. In addition, do not store any kitchen untensil(s) into that gapped region and keep the surface clean. All serving utensils must be stored in proper location.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the buttons used to complete orders has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed handwashing sink at bar was not draining properly, leaving a puddle of water whenever turned on.
Correction: Please repair the handwashing sink immediately to allow for proper drainage and ease of use by employees when washing hands.
|
04/16/2014 | Routine | |
Noted excellent handwashing and glove use, good storage to prevent contamination and good labeling. Sanitizer present at 400 ppm quats and used. Facility walk in refrigerator with good unit temperature but several foods cold holding above maximum allowable food temperatures. Repair for walk in refrigerator able to be done immediately. Poor food temperatures in the walk in refrigerator and bottom holding cabinet of the cooks line preparation refrigerators. Poor techniques to ensure safe food temperatures. Taking actual food temperatures will alert staff to equipment problems. Noted some items stored too close to ceiling and some items stored without space to allow for air circulation in the walk in refrigerator. Bar, dining area, bathrooms, trash areas and menu not checked during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 2) Reach in refrigerator with very rusty shelving.
Correction: 2) Replace shelving to prevent contamination to food. If shelving is refinished, ensure food safe coating/paint is used.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: 1) In use utensils stored in soiled standing water in dipper wells with water off.
Correction: 1) Utensils taken to wash, rinse and sanitize. Clean and sanitize dipperwells, and ensure water remains on when dipperwells are in use. If management does not want water on, due to some water overflowing floor drain onto floor, use solid containers, and ensure containers and utensils are changed with clean sanitized containers no less than every 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooks line middle preparation refrigerator with all foods cold holding above 41 F, Swiss cheese, steak tower etc. holding 46-52 F x 3 hrs. All cooks line preparation refrigerators with poor gaskets.
Correction: Foods moved from middle preparation refrigerator to 4 door reach in refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk in refrigerator (WIR) with the following foods cold holding above 41 (43 F) and removed to cool in ice - Margarita queso mix, 44 F x 4 hrs Spinach mix, 2 pans, 44 F x 3 hrs, Alfredo 44 F x 3 hrs, Beer cheese tray 50F x 1 hr. The following additional items cold holding from 44 - 52 F x 4 hrs - > 1 day: Chili, Mac & Cheese, Wings, Pan of spinach dip, White dip, Beer cheese, Alfredo sauce, Roast Garlic Alfredo, White queso dip, Black bean corn salsa, Sun dried tomato pesto, Artichokes, Mashed potatoes, Hamburger 6 packages, Sour cream 5 bags, Tomato pesto 3 bags, Boiled eggs 1 &1/2 boxes, Pan of raw shrimp, Pan of raw salmon, Pan of Beef with herbs, Tub plus pan of raw chicken, Sirloin, Package of shaved Ribeye, Package of 7 oz. house steak, Package of 4 oz house steak, Pan of turkey, Pan of ham, Pan of corned beef. All temperatures taken with EHS thermocouple calibrated at 32.0 F and again checked at 32.4 F.
Correction: WIR unit temperature checked at 38 F, however, several foods cold holding above 41 F. Food items marked cool on ice immediately moved to cool in tubs of ice. All other foods voluntarily discarded or in the case of meats set aside to weigh and document before discarding. All food items in the WIR temperature checked. Items not listed at or below 43 F. Repairman called immediately when temperature problems found and present before EHS left facility and stated WIR needed new motors. New motors brought to facility after problem description by manager. **Facility processes involve temperature checking foods on the cooks line. Unit temperatures are checked for other food holding. Suggest representative food temperature checks for all refrigerators.
- Food Contact Surfaces - Cleanability*
Observation: All cutting boards in use with marred surfaces.
Correction: Replace with cutting boards with smooth durable cleanable surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: All cooks line preparation unit refrigerators with poor gaskets and doors visibly gap open even when gently "pushed" shut. Middle unit with poor food temperatures.
Correction: Ensure gaskets are replaced and ensure doors seal when closed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Facility thermocouple stored soiled, knife stored on shelf above cooks line (that has too small of a space to easily clean and sanitize and was soiled), equipment handles and buttons.
Correction: All noted items cleaned and sanitized during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Insides of cooks line preparation refrigerators with old food present in bottoms of units.
Correction: Ensure refrigerators are thoroughly cleaned.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls 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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08/21/2013 | Routine | |
EHS to facility to check on plumbing repairs from 18 Apr 13 inspection and new gaskets for refrigeration units. Per manager, drain line in bar cleared on 19 Apr 13. Gaskets on order. Ensure EHS contacted when new gaskets installed.
No violation noted during this evaluation. | 04/30/2013 | Follow-up | |
Overall very good staff practices. Noted good handwashing by cooks and wait staff, good glove use by all cooks observed, sanitizer in place at 300 ppm quats and used. Noted, cook taking food temperature - good, sanitized thermometer after taking food temp, not before and after, per cook, company policy. Ensure food thermometers are always sanitized prior to probing food for internal temperatures and cleaned afterwards to prevent soiled thermocouple. Additionally noted, good food temperatures, with good cooling, good storage and labels. Dishes started with Hatco booster heater off and wash temp below required temperature, corrected immediately and temperatures exceed minimum requirements. Contact EHS when plumbing issue is addressed, and resolved and when gaskets are replaced.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Shelving, in 4 door reach in refrigerator/freezer, next to cooks line, used as a prep unit, very rusty.
Correction: Repair or replace shelving immediately with smooth, durable, shelving with intact surfaces that will not have material that will likely fall into food. If replacement shelving cannot be found and sanding and repainting shelving is tried, ensure food grade paint is used.
- Warewash Machine, Data Plate Operating Specifications
Observation: Data plate curled down so unreadable.
Correction: Contact dishmachine representative to replace data plate.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the cooks line preparation refrigerators and on the bar lowboy in very poor condition. Doors on cooks line units do not seal and "bounce" back open. When busy, observed units with doors open 2-3 inches. Gaskets were reported as changed within the last year.
Correction: Ensure correct gaskets are obtained and correctly installed. Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Cleaning not thoroughly done on cooks line. Areas such as inside of lid, behind the top holding bins, inside bottom holing cabinets behind the food and along the drawers and gaskets not clean.
Correction: Ensure cooks line thoroughly cleaned each evening, with all items removed, and all areas cleaned and sanitized.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Drains in bar for handwashing sink and dipper well not draining.
Correction: Contact plumber for immediate repair. For tonight, use sink for dumping glasses for handwashing. Start with clean sanitized ice cream scoop, place on clean, sanitized surface, ie a plate, take to dish machine to wash rinse sanitize no less than every 4 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under cooks line and under bar and bar equipment not clean.
Correction: Ensure all floors are cleaned.
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04/18/2013 | Routine | |
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