The operator provided a metal probe thermometer, chlorine and quat. test strips. An Employee Health policy (FDA Form 1B) was discussed and issued at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken, in the cookline sml Victory maketable unit were cold holding at improper temperatures ( raw chicken measured 49F, 51F, 55F). The operator discarded the TCS food products in the refrigeration unit and called for service for the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline sml Victory maketable unit was observed with elevated TCS food product temperatures (49F - 55F) and ponded water was also noted in the bottom of the left/saute maketable unit. The operator called for servicing for both units, during today's inspection.
Correction: Repair the sml Victory maketable unit and left/saute maketable unit 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 sml Victory maketable unit and the left/saute maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/16/2015 | Routine | |
Notes:
1. The WIC was fixed yesterday and checked again today. Moisture area is significantly better than 8/4/15 inspection. No water found on the floor, but observed moisture building up on the underside of the compressor units. Also found water ponding on the lids of dressings, bags of cheese, and some other product. It appears that the issue is starting back up. Manager dried off all the moisture from the compressors and all wet product. Metal sheet trays were placed on top of the shelving to catch any new moisture collecting on the bottom of the compressors. Managers will continue to monitor this, and if the moisture returns the service company is to be called. Please email the inspector Monday with follow-up information regarding this issue.
2. True clear RIC has been repaired.
3. No water noted in the bottom of the left MUT cooler today, but product temperatures still slightly elevated.
4. Replace the light shield and power wash the grease trap area within the next 30 days.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Grease residues present on the ground around the grease collection device.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixture in the walk way/storage area to the left of the main WIC is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/07/2015 | Follow-up | |
Notes:
1. Repair technician currently on-site trying to figure out the issue with the WIC. Temperatures are all under 41 F, but there is extreme condensation within the unit. Water droplets are actually being blown out from the fans all over everything. Water is ponding on the floor and on top of all dishes/product containers. All cardboard will have to be removed once the problem is fixed. Make sure not to store any product unprotected in the unit with the current water issue. Food will definitely be contaminated if not properly packaged.
2. The small Victory MUT cooler was found at 57 F. PIC states the thermostat was turned the wrong way in the unit and it has been adjusted. Please monitor and ensure that is the only issue with the unit.
3. Do not keep any temperature control for safety (TCS) items in the front clear True RIC until it has been serviced. All TCS items discarded during inspection.
4. A lot of ponding water noted in the bottom of the left MUT cooler. Product temperatures in the bottom of the unit are elevated, with the top wells holding a little cooler. Have the unit checked out immediately. Do not stock any TCS items in the bottom of the left MUT cooler.
5. Knat activity noted to the right of the 3-vat sink, where a broken microwave is stored. Clean area and what is stored there to help reduce attractants.
6. Powerwash around the grease collection container to remove build-ups.
- Cloths - Wiping Cloths - Use Limitation
Observation: No sanitizer buckets were present in the kitchen area when the inspector arrived.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer buckets should be mixed up and readily available before any food handling takes place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: BBQ, cappicola (bottom of left MUT)
Correction: ranch dressing, salsa, half+half (clear True RIC)
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the WIC.
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.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster and grease collection container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Grease residues present on the ground around the grease collection device.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light fixture in the walk way/storage area to the left of the main WIC is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/04/2015 | Routine | |
All violations from 2/9/15 have been corrected.
All TCS foods are holding at 41 F or less. Thermostats have been lowered on the right and left MUT coolers.
The bar low temp dish machine is delivering a final rinse of 100 ppm.
No cooling currently taking place.
Handsinks are only being used for handwashing.
No violation noted during this evaluation. | 02/10/2015 | Follow-up | |
1. Returning to check on refrigeration units (right MUT and left MUT cooler). A service call has been made to get the units checked out.
2. Ecolab is also being called to service the bar dish machine. After holding down the priming button, some sanitizer is now running through the lines, but the level is still low.
3. Reviewed proper cooling methods with newer cook and the inspector set up an ice water bath with the employee to properly cool down chili. Make sure all staff (certified or not) understand the proper methods for cooling foods, and the time parameters involved. When foods are cooling they should not be tightly covered. Covering will trap in heat. If a cover must be used, suggest only using the deli tissue paper used to line sheet trays. An actual lid will trap in too much heat.
4. Detailed cleaning under the left hand sink at the bar is still noted. A mold issue was noted in 4/2014 and it is still present. Area needs to be cleaned and kept dry.
5. Strongly encourage management to make a point of checking the temperatures of only temperature control for safety foods when doing line checks. Checking items that are known to be harder to maintain cold makes more sense since you want to make sure all products are maintained at 41 F or less.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. A large pot of chili was placed in the WIC and was found at 176 F after one hour in the unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Spinach dip, queso, chicken taco meat, portioned rice, and raw fish cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: low temperature dish machine at the bar was not delivering a measurable final rinse of chlorine.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station near the fryer is being used as a dump station. Cut onions noted in the bottom of the sink. Sink is also slow to drain.
Correction: The handwash facility identified above is to be used for washing hands only
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02/09/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Observed good hand-washing practices, calibrated food thermometer, adequate sanitizer concentrations, sanitizer test kit, and verified employee health with employee.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: Tongs & knives being stored inside quatnary ammonium sanitizer buckets at time of inspection.
Correction: REMOVED BY PIC AT TIME OF INSPECTION. Store in-use utensils or dispensing utensils in one of the following manners:
1) 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.
2) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken wings(47), Pico (50), Chicken Taco (50) cold-holding in the True 3DR Prep Cooler were observed with an internal food temperature greater than 41 degrees at the time of inspection.
Correction: DISCARDED AT TIME OF INSPECTION BY PIC. Monitor cold-holding practices to ensure internal food temperature of 41 degrees or less to prevent potential growth of bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The ambient air temperature of the True 3DR Prep Cooler was observed at 47-50 degrees at the time of inspection.
Correction: DISCONTINUE THE USE OF THE TRUE 3DR PREP COOLER. Ensure the True 3DR Prep Cooler is capable of maintaining internal food temperatures of 41 degrees or less. Maintenance provider contacted at the time of inspection and was working on the cold-holding unit at the time of inspection.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand-washing sinks: bar area & women's restroom.
Correction: SIGNAGE POSTED BY PIC. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/17/2014 | Routine | |
All violations noted on 4/28/14 have been corrected.
Hand sinks appear to be clean and are being maintained.
Ice machine has been cleaned.
Drawers under the grill are maintaining better cold holding temperatures. Thinner/single layer portions are being kept out in slower periods, with ice bags being used where appropriate.
Cooling procedures have been revisited and thinner layers are being placed on sheet trays.
A new grill rack for the grill has been ordered.
Fans are being utilized to help combat the moisture attracting fruit flies.
The hoods are to be professionally cleaned sometime this month.
Mold under bar hand sink has been removed as much as possible.
The sanitizer dispenser still needs to be recalibrated to avoid the use of unnecessary chemical.
An outside inspection company has been contracted to help raise the quality assurance program within the facility.
Light shield has been rehung.
Dumpster area is being maintained.
No violation noted during this evaluation. | 05/08/2014 | Follow-up | |
Adequate thermometers (checked calibration), quaternary ammonia sanitizer buckets (tested at 400 ppm), two chlorine dish machines, and test kits. Reviewed employee health policy with management.
Notes:
1. Suggest having the sanitizer dispenser recalibrated. The manufacturer supports a concentration of up to 400 ppm on food contact surfaces, only 200 ppm is called for by the food regulations.
2. Suggest having the drawers under the grill looked at. All four drawers had different ambient air temperatures when checked, with the top right hand drawer containing product above 41 F.
3. Review proper cooling methods with staff. Cooling product on sheet trays, uncovered, in the WIC is a very effective method for cooling rice prior to bagging and for cooling chicken breasts.
4. Areas must be kept drier to cut down on ideal conditions for fruit flies.
5. Excessive moisture and mold noted under the left hand sink behind the bar. Quite a bit of moisture also observed under the far left ice/beer well in the bar area.
6. Hoods due for next routine cleaning in May 2014.
7. Put light shield back up in the kitchen prep area. It fell down, but didn't break.
8. Get rid of broken fryer ASAP to reduce attractant for pests/harborage conditions.
9. Western Pest visited facility this morning for its monthly routine visit. Fruit fly problem documented and the need to reduce/eliminate standing water is prescribed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw salmon and cod stored over cooked ribs in the WIC.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Cooked chicken breasts and bagged rice noted not being adequately cooled to prevent the growth of harmful bacteria.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Portioned pastrami and italian meat in the drawers under the grill cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Actual grill rack/surface that food is cooked on is signifcantly sagging and is not providing an even cooking surface for food.
Correction: Repair the grill rack 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 grill rack, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Mold present along the inner ledge area of the ice machine (where ice is scooped out at the bottom). None present in the upper regions where the ice drops down into the holding bin.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the ice machine and the one by the fryers had food debris in them. Sinks not overly clean.
Correction: The handwash facilities identified above are to be used for washing hands only and to be maintained in a clean condition.
- Refuse - Covering Receptacles (repeated violation)
Observation: Grease trap container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Greasy residues/build-ups noted along/underneath/sides of cook line area equipment
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: Harborage conditions (areas of moisture) exist. Fruit flies present throughout the kitchen area. Observed flying around and hanging out on the walls by the handsink and under the dish machine.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/28/2014 | Routine | |
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