All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as cleaning: of floors below cookline equipment and center line (minimal to moderate debris)
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Top portion of mashed potatoes (126*) in steam well hot holding at improper temperatures
Correction: the pan was overfilled and therefore unable to hot hold at least 135
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Top portion of chicken (47*) on grill cold well is cold holding at improper temperatures.
Correction: Cold hold the chicken at or below 41*. Inform staff to discontinue filling the pans to the brim of the container.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The interior surfaces of the make table lids are not clean (potential for adulteration of food stored on make table rail).
Correction: Advised to thoroughly clean the lids as frequent as necessary.
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12/09/2015 | Risk Factor | |
All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's. PIC attempted to contact Sygma to determine if steaks are whole-muscle intact or mechanically pinned/injected. Sygma advised they do not have that information and to contact Applebee's Quality Assurance. PIC to contact Quality Assurance and forward information to me.
- Person in Charge (repeated violation)
Observation: Staff are not aware of the reporting responsibilities for illness.
Correction: The policy is posted at each hand sink. EHS to provide additional guidance documents. Ensure staff are aware of reporting responsibilities.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) top portion of tomatoes at 47* on cold well 2) top portion of 4 cheese sauce 42-44* 3) surface temperature of milk in small display refrigerator 44-45*.
Correction: Cold hold phf/tcs foods at or below 41*. Discontinue overfilling the food containers.
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04/20/2015 | Risk Factor | |
Hot water provided. Temperature of hot water measured at least 145*.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water not provided in the food facility due to deficiency with hot water heater component--the "hot water" was measured at 42.7*.
Correction: EHS had management set-up and provide temporary hand wash station with hot water at 115*. EHS to follow-up tomorrow to ensure repair to hot water heater completed.
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02/21/2015 | Follow-up | |
- Critical: Plumbing System Maintained in Good Repair
Observation: Hot water not provided in the food facility due to deficiency with hot water heater component--the "hot water" was measured at 42.7*.
Correction: EHS had management set-up and provide temporary hand wash station with hot water at 115*. EHS to follow-up tomorrow to ensure repair to hot water heater completed.
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02/20/2015 | Complaint | |
all food temperatures observed are internal.
Store fryer lids elevated up off the floor.
Seal cook line hand sink to the wall.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth sanitizer solutions stored on the floor.
Correction: Store these buckets elevated up off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sour cream (warmest part 45*) and whipped cream (48-53*) in the expo cold well and milk in display refrigerator at expo station (42-46*) cold holding at improper temperatures.
Correction: Corrected. Cold hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at or below 41*. Prior to departing items in cold well were ice down in proper ice bath and sour cream down to 43* warmest part. Discussed using time as a public health control (tphc) (aka the 4 hour rule) for whipped cream if it cannot hold at or below 41* in ice bath. Must have written procedures for using tphc and must track the time it was placed in the well. Milk discarded.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided or not located at the warmest location of the refrigerators:
1) grill make table
2) bar low boy
Correction: Corrected by providing thermometer or relocating to warmest location.
- Equipment - Good Repair and Proper Adjustment
Observation: The equipment are in poor repair:
1) Fry-side chef refrigerator door
2) Shelves in liquor room are scored, worn, or paint peeling
3) Shelf in bar cabinetry is worn/scored
Correction: Maintain equipment in good repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior of fryer cabinetry
2) ledges below steam table well
3) shelves below the "clean" dish drainboard
4) underside of shelves above the "clean' dish drainboard;Clean.
- Plumbing System Maintained in Good Repair
Observation: 1) Slight leak at water supply line at the dish spray sink
2) Floor drain clogged below the center line equipment (below make table)
Correction: Maintain plumbing in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the bar hand sink.
Correction: Corrected. Ensure a supply of hand soap is provided at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are damaged/in poor repair:
1) floor tile grout in kitchen, especially at cookline
2) holes in wall at cookline hand sink
3) floor tile damaged around floor drain at cookline
4) floor tiles below spray sink are missing and damaged
5) interior door frame of liquor room (see right side) and wall damaged
6) wall-base tile juncture exterior right of walk-in cooler
7) sections of grout at the bar
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
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08/26/2014 | Routine | |
All temperatures were taken internally.
- Person in Charge (repeated violation)
Observation: No Certified Food Manager certificate obtained from the Hampton Health Department.
Correction: Obtain a Certified Food Manager certificate and post in visible location.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following PHF foods were being held at improper cold holding temperatures located at the make table:1. Diced chicken 52*,2. Portioned ham (top layer) 62*,3.Tomatoes (top layer) 46*
Correction: Ensure that PHF are being held at 41* or below. PIC removed the items that was notr within the proper temperatures.
- Temperature Measuring Devices
Observation: There was not a temperature measuring device located in the grill make table.
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 - Good Repair and Proper Adjustment
Observation: The following equipment was in poor repair:
1. Make line table gaskets were torn.
2.Utensil bins were cracked and chipped.
Correction: Repair or replace equipment that is in poor repair to maintain serviceability and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) within the facility 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 (corrected on site) (repeated violation)
Observation: Multiple levered scoops were observed missing end caps.
Correction: Replace or repair damaged utensils to maintain serviceability and cleanability. PIC discarded utensils that were damaged.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
1. Tomato cutter.
2. Cucumber cutter.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface of the had accumulations of grime and debris:
1.Preparation tables located in the kitchen.
2.Deep fat fryer observed with a build up of grease on the back side.
3.Interior of fryer cabinetry.
4. Left side of fryer freezer.
5. Sides of fryer.
6. Ledges in cabinet below soup/potato steam well.
7. Surfaces below grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Critical: Water Capacity* (corrected on site)
Observation: Facility did not have water of at least 100* during operation.
Correction: Plumber on premises advised management to discontinue foodservice until water is provided. Facility voluntary closed, within 30 minutes hot water of at least 100* was provided and food service operation resumed. In the future scheduled repairs before opening and after cleaning.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towel dispenser located at the cookline was not dispensing towels due to old batteries.
Correction: PIC replaced batteries.
- Physical Facilities in Good Repair
Observation: The following physical structure was not maintained in good repair:
1. Tile and prep sink not sealed to the wall located at the back walk-in refrigerator.
2. Floor grouting throughout the kitchen had signs of deterioration.
3. Door way leading from kitchen to expo area was in the need of paint.
4. Large hole located under the labor law posters/expo bar was filled with water. Wall trim also missing in the same area.
5. Electrical outlet cover was missing on one of the dining room walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structure is noted in need of cleaning:
1. Floors dirty throughout facility due to deteriorating tile grout.
2.HVAC vents was observed with a build up of grease and dust.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Glade Air Freshener was observed stored with mustard, ketchup and other condiments on the stand adjacent to the rest-room and bar.
Correction: Containers of hazardous materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/03/2014 | Routine | |
all food temperatures observed are internal.
t-stick indicated dish temperature reached 160* during final rinse.
- Person in Charge
Observation: Facility lacks a current Hampton Certified Food Manager (current staff is new to this store).
Correction: Advised to register approved food manager's certification (e.g. Serv Safe) with the Hampton Health Department ($10/certificate). Post the Hampton certificate in public view.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers observed at the cookline and service station.
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.
- Cooling Methods (corrected on site)
Observation: Ham,that was observed being weighed and portioned at prep table upon start of evaluation 56*F, was placed on the top rail of the grill make table and observed at 59*.
Correction: The ham was still within the cooling time and temperature standard for ambient air but since some of the product was placed on the top rail, it would not cool to 41* within the remaining 3 hours. Advised staff that the top rail is not designed to cool phf/tcs foods. The ham was removed from the top rail to continue cooling in the walk-in cooler. I had noticed the employee just stacked the bags of ham into another container and advised that she lay the bags in a single layer on sheet pan to achieve cooling to 41* or below within remaining time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous/temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) blanched wings and queso at 50*F in upright fry refrigerator 2) portioned turkey at 47*F on top rail grill make table 3) whipped cream at expo line ice bath at least 55*F 4) butter and sour cream at expo line at least 46-48*F
Correction: Corrected. PHF/TCS foods in the upright fry refrigerator and whipped cream discarded. Top stack of turkey relocated to refrigeration at or below 41*. Cold hold phf/tcs foods at or below 41*. Technical services arrived during evaluation to service upright fry box. Advised staff that turkey was stacked above fill line on make table and to discontinue overstocking container. Staff are completely filling the container inserts at expo line with butter and sour cream and this product will not be used within 4 hours. The containers are labeled with a time they were filled with product BUT the expiration time exceeds the 4 hour time-tempeature standard in accordance with the State Food Regulations (since Applebee's intent is to maintain product cold at or below 41*). Discussed with management staff present that they could adopt a time control policy to discard any remaining product within 4 hours of labeled time--must provide written policy. The ice bath for the whipped cream is insufficient and in addition to the open cannister in the container, there were 2 unopened cannisters lying in the ice water. Advised to only keep one working cannister out unless they are using so much whipped cream at one time (did not see any orders with whipped cream).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Fry station door gaskets torn.
Correction: Repair/replace.
- Warewashing Equipment, Cleaning Frequency
Observation: The clean side dish machine drainboard is not clean.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Levered scoops in the cookline dipper well are missing end caps.
Correction: Replace missing endcaps or the scoop since the handle is no longer cleanable.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The food thermometer was not observed cleaned and sanitized before use and/or storage.
Correction: Clean and sanitize the food thermometer before and after uses to prevent cross contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) right side of fryer
2) fryer basket handles
3) surfaces below the grills
4) heat lamp covers at cookline
5) labels not removed from exterior of multiple containers
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster doors not closed.
Correction: Corrected. Maintain dumpster doors and lids closed.
- Hand Drying Provision (corrected on site)
Observation: The paper towel dispenser at the cookline was jammed and not dispensing.
Correction: Corrected. Ensure paper towels are provided during all times of operation.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out at vent hood system.
Correction: Replace light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) walk in refrigeration floor plating not secure and by raw meat location is buckled
2) floor tile grout eroded in MULTIPLE areas
3) base tile(s) not sealed to wall below two compartment prep sink
4) holes in wall observed at cookline hand sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and prevent pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cookline floor spray cleaned during foodservice.
Correction: Advised to discontinue spray cleaning floors to prevent potential contamination of exposed food and food contact surfaces. Unless cleaning is necessary due to a spill or other accident, cleanning shall be done during periods when the least amount of food is exposed such as after closing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below centerline
2) floor below upright fry refrigerator (right corner)
3) wall below vent hood (grease drippage) at grill
4) lower wall behind cookline equipment
Correction: Clean.
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09/12/2013 | Routine | |
All food temperatures observed are internal.
Risk Factor evaluation conducted. Good Retail Practice observed out of compliance included:
1) wet stacking clean and sanitized equipment--allow to air dry
2) fry make table door gaskets torn and not clean
3) grout deteriorating at cookline floor and around floor drains at back door
4) cutting boards at mid and grill make tables
5) holes in wall at cookline hand sink
6) caulking deteriorated at 2 compartment prep sink
7) levered scoops at expo station stored in standing water--advised to store the scoops in the dipper well with the water turned on
8) thermometer not provided inside the grill make table
General Manager states steaks are not mechanically pinned or tenderized or injected. Advised that a letter from the supplier must be provided or maintained on file stating the steaks are whole-muscle intact meat (i.e. not mechanically pinned/tenderized or injected) to ensure meat cooked to appropriate temperature for immunocompromised guests. If the steaks are injected or pinned, proper fully cooked temperature is 155*.
Discussed protocols for key drop delivery of TCS foods. Per GM, supplier observes and records ambient air temperature of walk-in cooler and walk-in freezer on invoices. I asked what happens if the walk-in temperature is above 41*--do they still put delivery away in walk-in cooler or re-deliver once unit at or below 41*. GM stated they have not had any problems and they were not sure as to what protocols the supplier follows. Encouraged GM to look into the matter as the start of the Hurricane Season has started and also summer season has started and typically refrigerators work harder in the summer and tend to malfunction.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature control for safety foods (TCS) are cold holding at improper temperatures: 1) multiple food items in the walk-in cooler such as sour cream, diced chicken, sliced tomatoes 47-48* and 2) container of butter at the expo station at 48.8*.
Correction: Cold hold temperature control for safety foods at or below 41*. Delivery occurred prior to EHS arrival this morning and walk-in cooler is turned off for about 30-45 minutes. Advised product will increase in temperature and must be cooled to 41* within 4 hours of turning unit off-TIME MUST BE LOGGED/TRACKED/MEASURED. Suggested keeping walk-in freezer door open while putting delivery away to help maintain food temperatures at or below 41*. For product on expo line such as the butter advised to maintain at or below 41* or to use time as a control to ensure butter is used or discarded within 4 hours of removal from walk-in cooler--TIME MUST BE LOGGED/TRACKED/MEASURED.
- 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 in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food thermometer not sanitized prior to taking food temperatures.
Correction: Corrected. Advised staff that food thermometers shall be properly cleaned (with approved solution or alcohol wipe) AND then sanitized for for a contact time of 30 seconds (facility uses quaternary ammonia sanitizer).
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The cookline hand sink is being used for purposes other than washing hands--food container stored in cookline hand sink..
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at bar hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of paper towels.
|
06/10/2013 | Risk Factor | |
Instructed one of the wait staff and kitchen manager how to use time as a control for the whipped butter portion cups and whipped topping aerosol container
Rice and penne topline grill prep IT 37 & 35
tomatoes diced and wedged cold line between grill and fry prep both < 41
sausage and corn salsa and ribs in ref . drawer IT 38 , 37 & 41
orange chicken salad topline IT 28
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: bags of sugar at the dry good storage shelving and in the wait line are not labeled
Correction: each bag must be labeled or the container the bags are located in must be labeled as to contents
- Food - Washing Fruits and Vegetables
Observation: Tomatoes not washed before being prepared for
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: utensils in dipper well but the dipper well was not turned on
Correction: turned onto small flow at the time of the inspection
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: mashed potatoes and alfredo sauces where not reheated to > 165 degrees
Correction: use thermometer and probe multiple points of the contents as they come off grill /. steamer or microwave oven to insure that all portions are > 165 degrees . Returned to steamer for additional heating
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: bulk tub of mashed potatoes from 12/ 27 made at 6 pm where at 50 degrees at 11 am
Correction: contents thrown out. Hot potentially hazardous foods must be cooled once any portion reaches 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours .
Recommened to break down bulk product into smaller pans 1 -2 inches deep and place on upper level or walk in refrigeration unit OR on walk in freezer shelving or put on cart in walk in freezer to rapidy cool . ALWAYS use digital thermometer to insure proper cooling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: whipped cream topping aerosol canister in partial ice bath at 45 -48
Correction: >>whipped cream to be maintained at < 41 OR be identified with a 4 hour use period / one shift period ( shift in this facility is 4 hours ) and have labeled over it with use period . At the end of the shift must be thrown out
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: bulk container of whipped butter on counter getting ready to be portioned was at 43 -50 and the portioned cups of whipped butter in wait line condiment chiller were 45 -52
Correction: >> butter must be maintained at < 41 or have a verifiable reference ( label ) identifing that it has a 4 hour use period / one shift period and is to be discarded at the end of the shift
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: caulk worn / mildewed behind 2 compartment sink
Correction: remove existing caulk and reapply caulk in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split cookline upright refrigeration unit and freezer doors
>> hinge covers missing grill , fry - salad and upright refrigeration & freezer doors
>> dry good rack shelving powder coat is worn / peeling and under surface rusty
>> grill prep refrigeration unit shelving surface is worn and corroding / rusty
Correction: >> replace split gaskets
>> replace missing hinge covers
>> replace or resurface rusty / corroded dry good and grill prep shelving
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained and scored and melted
Correction: replace cutting boards or plane down to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>plastic handled tongs are split/ cracked
>>splatter guard microwave oven over fry - salad prep unit is not secured into proper position
>>bar blender surface at base chipped / worn
>>dipper well faucet missing cap / cover ( creating a hard to clean hollow recess )
>> levered scoop in the dipper well is missing end cap
Correction: >>replace damaged tongs
>>secure splatter guard into position or replace
>> replace or resurface bar blender
>> replace cap / cover / plug at dipper well
>> replace levered scoop dipper well or seal hollow handled scoop in an approved manner
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> labels remaining on" cleaned equipment " out of dish machine
>> debris in utensil container under clean drainboard dish machine
Correction: >> remove labels prior to placing into dish machine
>> clean container and contents under dish machine clean drainboard
- Equipment - Cooking and Baking Equipment
Observation: microwave oven interior upper portion under the loose splatter guard is dirty over fry prep unit
Correction: clean upper portion of the microwave
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the gaskets of the grill and fry - salad prep refrigeration units
>> the side of the upright freezer cookline ( by fryer )
>> plastic speed racks ( white. / light grey ) in walk in refrigeration unit by door
>> grll prep refrigeration unit interior at the door edge
>> under side of shelf over the fry dump station
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was stacked while wet/ damp
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxes of single service napkins observed in the outside storage shed floor
Correction: single service must be stored > 6 inches off floor
- Plumbing System Maintained in Good Repair
Observation: bar ice bin drainline not in place and melted ice is dripping onto floor
Correction: have metal or PVC drainline fabricated for the ice bin directed to the floor drain
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Light Bulbs Protective Shielding
Observation: light lens over dish machine/ clean equipment rack is not laying flat in the frame
Correction: light lens is to lay flat with frame . Replace lens
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the handsink by the office and at the bar handsink
Correction: paper toweling restored to each area during inspection
- Lighting, Intensity (repeated violation)
Observation: light out over grill
lights not operational upright refrigeration and freezer unit at cookline
Correction: restore out lighting to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> air returns - air grate rusty / corroded over grill prep box , over sautee burners/ outside vent hood and over clean drainboard of dish machine
>> grout erroded in multiple areas --- wait line / majority of cookline , between steamer and dry good shelving and aisle between prep table and sautee burners
>> walk in refrigeration floor plating not secure and by raw meat location is buckled
>> floor drain screen missing drain under dish machine scrap sink
>> wall board section not secure behind dish machine scrap sink
Correction: >> replace rusty air returns / grate
>> floor needs to be regrouted in many areas to eliminate areas where food debris and moisture are accumulating in the recessed areas
>> secure walk in refrigeration unit floor plates
>> restore floor drain screen to position at dishmachine scrap sink
>> secure wall board panel behind dish machine scrap sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> ceiling tiles badly stained at the KIDDIE FIRE suppression tank and over upright freezer cookline
>> wall dirty at the fire suppression tank ( and tank exterior is also dirty ) and behind the fry line / upright freezer location .
>> wall under dish machine dirty drainboard and scrap sink is dirty ( mildew )
>> floor dirty under wait line drink fountain / near floor drain
>> floor dirty under bar ice bin line
Correction: clean
- Pests - Controlling Pests*
Observation: 2 live roaches observed at the back portion of the cabinetry under fry dump statioin
Correction: reported observation to manager on duty who called certified pest control operator to come to treat
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: insecticide aerosol cannister ( approved for food service facilities ) observed in outside storage shed stored with general cleaners
Correction: kitchen manager said she did not know who used them / why they were there . Advised that they can only be used by certified pest control operator ( none of the kitchen employees ) in the builidng . Told her that staff could use the product outside the building ( around the rear door and dumpster - recycle - grease reclaimation unit ) and must be stored physically seperate from general cleaners at all times . I asked if they were under contract by certified pest control company and she said that they were
|
12/28/2012 | Routine | |
facility has just been bought by franchisee. Permit issued to new owner . New owner is expected to make significant improvement to the physical structures prior to 12- 26 -12 to be issued 2013 permit
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed bartender handling beverage garnish with bare hands
Correction: advised bartender that any food item that will not be cooked afterwards ( all of the bar garnishes ) that food service gloves or tongs or bar skewers must be used to put garnish on glass
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: container of broccoli placed on top of pasta without food grade cover over pasta at grill prep ref.
Correction: have food grade cover on any container that has another container of food placed on top of it
- Food Storage Containers - Identified with Common Name of Food
Observation: bin with bags of sugar at the wait station are not labeled
Correction: the container with the bags must be labeled OR each bag must be labeled as to contents
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets located on the floor --at cookline and in the bar
Correction: wiping cloth buckets are to be located on lower levels of work tables or provide wiping cloth caddies . Wiping cloth buckets may not be located on the floors nor on or over an active food service surface
- Critical: Cooling* (corrected on site)
Observation: 50 pounds of mashed potatoes in the walk in refrigeration unit made 10:59 pm 9/23 ( 12 hours passed ) at time of inspection's temperature taken was 45 degrees .
Correction: product was to be cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . The cooling required was not achieved .Product thrown out .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: corn dogs & hard boiled eggs in TRAULSEN upright refrigeration unit were 45 degrees .
Correction: relocate product to other refrigeration units holding < 41 . Service tech called at the time of inspection to service . Regulation require that all potentially hazardous foods are held at< 41 degees . WIll return tomorrow to check on unit to insured temperature corrected , RETURNED to facility on the 25th and upright refrigeration unit at 41 . Product within at 40-41
- Food Contact Surfaces - Cleanability*
Observation: >> plastic handled basting brush melted
>> scoop handle cracked
>>green lid interior surfaces pitted / rough
Correction: replace damaged food contact equipment
- Nonfood Contact Surfaces
Observation: foil lining surfaces of grill and stove burner unit
Correction: foil is not approved as a liner . Remove
- Temperature Measuring Devices
Observation: thermometer not present at the door of the grill prep refrigeration unit and thermometer mounted in the unit is not operational
Correction: locate thermometer accurate to 2 degrees by the doors of each refrigeration unit
- Equipment - Good Repair and Proper Adjustment
Observation: >> grill prep refrigeration unit interior shelving powder coat worn - peeling and rusting
>> walk in refrigeration shelving and dry good shelving powder coat worn - peeling and surface rusty in modest sections of multiple racks
Correction: >> replace or resurface deteriorated shelving
- Equipment - Cutting Surfaces
Observation: cutting board at prep table - scale is stained and scored
sandwich board at assembly line in front of steamline is stained / scored
Correction: replace damaged cutting boards
- Equipment and Utensils - Good Repair and Calibration
Observation: >>plastic grips on color handled tongs are split
>>plastic interior door panel right most microwave oven is peeling / worn
>>pasta cooker rubber handles melted . broken off
>> faucet cap missing dipper well cookline creating hard to clean hollowed out recess
>> base of the bar HAMILTON BEACH blender is chipped / worn
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: dicer unit dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> plate recess towards wall
>> gaskets of the fry prep refrigeration unit
>> fry basket handles ( encrusted )
>> runners and interior sides of raw meat plastic speed rack walk in ref,
>> walk in refrigeration shelving ( raw meat ) are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: floor drain under assembly line --grill & fry prep units / steamline ) is clogged and just below floor level . Floor drain under wait line ( for ice machine and drink fountain ) is clogged and water level right at the floor level
Correction: . Kitchen manager attempted to clear floor drain under assembly line and was not successive . Plumber called at the time of the inspection to come and clear drains . Will return tomorrow to insure correction . IF floor drains back up onto floor the facility must close . RETURNED to facility on the 25th . Plumber was present on the 24th but had to return on the 25th since the line under the assembly line was not cleared as assumed on the 24th . The plumber was still present when I was there for the follow up . Staff is ordering new floor drain screen / cover / to reduce bulk debris from going down the line
- Plumbing System Maintained in Good Repair
Observation: 2 compartment sink right basin drainline leaking
Correction: have plumber repair the leak in the drainline
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the handsink at the dish machine -wait line & paper toweling jammed at the cookline
Correction: paper toweling restored to availability at the time of inspection
- Lighting, Intensity
Observation: upright refrigeration unit light bulb is not in position
Correction: restore light bulb to position . Regulations require operation lighting in upright refrigeration units
- Physical Facilities in Good Repair
Observation: >> ceiling air returns are rusty / corroded at the 3 compartment sink and by the vent hood -stove burner unit
>> floor tile grout erroded in multiple areas cookline - dish line - wait line in small sections .
>> wall board over dirty drainboard dish machine and right wall of wait line has small holes in the walls where wall mounted equipment relocated / removed
>> walk in refrigeration floor plate is not secure in area of raw meat / bar items
>> wall right corner dish line dirty drainboard is not sealed
>> outlet plate in dining room where I did date entry is not in place
>> carpeted surface of the bar elevated booth seating is torn / split
>> floor drain screeens missing in front of ice machine and in the bar under 3 compartment sink
>> beauty ring missing handsink by the office
Correction: >> replace ceiling air returns
>> regrout floor tile where erroded areas are having food debris and moisture remaining in the erroded area
>>seal small holes in walls dish machine line and wait line were wall mounted equipment removed or relocated
>> seal wall corner dish machine dirty drainboard corner
>> restore outlet plate dining room
>> resurface carpeting dining room bar elevated booths
>> replace beauty ring handsink drainline by the cookline
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: the following surfaces are not clean
>> the air return over steamline - grill prep refrigeration unit
>> the wall and ceiling over the upright refrigerator - freezer
>> the floor corner upright refrigeration - freezer
>> the floor under the ice cream chest unit
>> the ceiling tiles at the steamer - fire suppression tank
Correction: clean clean clean
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09/24/2012 | Routine | |
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