Discussed with the person in charge:
1. Details of complaint received on 6/16/15
2. Proper cooling procedures - cooling logs
3. Ensure a plan review application is submitted prior to any remodeling of food prep areas
4. Minimal food prep observed during the inspection
Significant improvement observed since last inspection. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million,
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed scoops stored in a dipper well that was not operating. PIC turned on the water to the dipper well during the inspection.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed croutons, lemon slices, lime slices, and butter uncovered at the wait station. PIC placed a covering over all items.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Cooked potatoes (80'F, 75'F, 77'F) prepared 5 hours prior in the walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. PIC placed all potatoes in a single layer on a sheet pan and placed in the walk-in freezer to bring the temperature to 41'F or below.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink by the warewashing area is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting boards throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC stated cutting boards are on order.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives on the magnetic strip, food containers on the storage rack, scoops on the storage rack. PIC removed all items to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The bar area dishmachine measured less than 50ppm chlorine sanitizer. PIC stated the dishmachine will no longer be used. All dishes and equipment from the bar area will be washed and sanitized in the kitchen dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several stainless steel food containers on the storage rack in the prep area were found stacked while wet after cleaning and chemical sanitization. PIC removed all items to be dried.
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.
- Plumbing System Maintained in Good Repair
Observation: The 3-compartment sink faucet is leaking and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several cracked and chipped floor tiles and coving tiles throughout the facility. Floor grouting on the cook's line, warewashing area, and in the bar area is not maintained in good repair.
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 floor in the walk-in freezer is 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed a significant amount of black flies in the facility. PIC stated the facility is being quoted to repair the air blower on the back door. PIC is working with pest control company to eliminate the flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/30/2015 | Routine | |
Items noted in the inspection report dated July 9, 2014 have been corrected except for the above (1320, 1960, 1570, 1800, 3170). The overall cleanliness of the facility has greatly improved. Thank you!
Please address the above repeating items and the following:
Ensure all refrigeration gaskets are in good repair and that doors close tightly
Recommend placing calibrated bimetallic probe thermometers in foods in each set of refrigerated drawers to monitor temperatures
Remove old caulking, clean, and replace new caulking along the dish tables
Reroute the ice bin condensation line in the bar to the floor drain to prevent it from dripping on the floor. Unclog drain also.
- Temperature Measuring Devices (repeated violation)
Observation: The following refrigeration units did not have temperature measuring devices in them: Cooks refrigerated drawers.
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 (repeated violation)
Observation: The door gaskets to the following equipment are in poor repair: Top left refrigerated cook's drawer, Salad prep unit (door doesn't stay closed), Sandwich Prep Unit (right unit) right door, Bottom door to the WIF .
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Surfaces below flat top grill, Interior cabinet areas to deep fryers.
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: Glasses in the beverage area and plastic food containers on the storage shelf were found stacked while wet after cleaning and chemical sanitization (Improvement noted from previous inspection).
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean salad bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Worn floor grouting in several areas throughout the kitchen, 2 small floor tiles missing at the back door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/14/2014 | Follow-up | |
Abbreviations: CD- Cook's Refrigerated Drawers, SLD- Salad Prep Unit, SP- Sandwich Prep Unit, IT- Internal Temperature with probe thermometer, (ST)- Surface Temperature with infrared thermometer, WIC- Walk In Cooler, RIC- Reach In Cooler, PIC- Person In Charge
Additional Temperatures: SLD- Boiled Egg (IT) 47'F, SLD- Yogurt (IT) 44'F
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the cook pick up an item from the floor with his gloved hands, remove gloves, and then don new gloves to prepare foods without first washing his hands. (Proper procedures were discussed with the Person In Charge).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (corrected on site)
Observation: The cook was wearing a watch while preparing food. (The Person In Charge advised the cook to remove his watch).
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: The manager was observed preparing food without a proper hair restraint.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods observed cold holding at improper internal temperatures: Cooks Drawers- Steak 44'F, 47'F, Sirloin 43-45'F, Shrimp 51'F (discarded), 46'F, Salmon 46'F
Correction: Salad Prep Unit (left unit)- Yogurt 44'F, Boiled egg 47'F
- Temperature Measuring Devices
Observation: The following refrigeration units did not have temperature measuring devices in them or the PIC could not locate the device: Cooks refrigerated drawers, Salad prep cooler (left prep unit), Sandwich prep cooler (middle prep unit), Sandwich prep cooler (right prep unit).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the following equipment are in poor repair: Top left refrigerated cook's drawer, Salad prep unit (door doesn't stay closed), Sandwich Prep Unit (right unit) right door, Bottom door to the WIF .
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- 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: Skillet plates stacked next to charbroiler and the table mounted can opener blade. (Items were removed for cleaning)
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the charbroiler is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Door gaskets to the cook's refrigerated drawers, Surfaces below flat top grill, Interior cabinet areas to deep fryers, Ice cream freezer (defrost), Interior surfaces of refrigeration units, Shelving and prep tables throughout the facility, Sheet pans where oil containers are stored, Sheet pans used on shelving in dry storage area where the dry goods are stored, Soda gun holster in the bar (corrected). IN GENERAL, NON-FOOD CONTACT SURFACES THROUGHOUT THE FACILITY NEED A DETAILED CLEANING.
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: Glasses in the beverage area and stainless steel steam table pans & plastic food containers on the storage shelf 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean salad bowls and chip trays in the cook/serving area and the ice bucket stored on top of the ice machine were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dish washing area (10 foot candles measured).
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Worn floor grouting in several areas throughout the kitchen, 2 small floor tiles missing at the back door, Tile coving missing near the walk in cooler.
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 structures noted in need of cleaning: Floor in bar below liquor rail, Floors in dish washing area, Caulking along tables in dish washing area (mildewed).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/09/2014 | Routine | |
Complaint received 6/4/2013 also investigated.
Dish machine final rinse temperature as verified by the high temperature thermometer 163.1'F
WCB - 200 ppm quaternary ammonium
Discussed:
1. Time as a public health control for bacon. Agreement completed.
2. Cooling methods and use of cooling logs.
3. WIF is currently being repaired. Heavy ice accumulation observed. Manual defrosting is being performed until repairs are completed. Fax copy of work order to health department.
4. Ensure that all stickers are removed from pans prior to cleaning.
5. Dish machine in bar area is currently not dispensing sanitizer. Fax copy of work order to health department. Dish machine in kitchen will be used to sanitize equipment until repairs can be made.
Abbreviations: WIC - walk in cooler
- 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)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw turkey stored over ground beef in the WIC. PIC rearranged foods.
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.
- Critical: Cooling* (corrected on site)
Observation: Spicy Asian Chicken - 50'F in the SP noted not being adequately cooled to prevent the growth of harmful bacteria. PIC voluntarily discarded food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Facility is intending to hold bacon at room temperature without having written procedures for the use of time as a public health control. PIC voluntarily discarded bacon and completed time as a public health control form.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several utensils on storage rack, salad spinner, tomato slicer, onion slicer, metal pans on storage rack, all utensils in drawer across from 3-compartment sink. PIC place all soiled equipment in dish washing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of both microwave ovens on the cook's line are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinet below the deep fryer 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer measured in the dish machine in bar area. PIC has placed work order and will use dish machine in kitchen to sanitize equipment until repairs have been made.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and metal 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean plates and bowls on the cook's line were observed stored with the food-contact surface facing upward. PIC inverted plates and bowls.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. Observed cups stored in hand sink. PIC removed items.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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06/04/2013 | Routine | |
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