The purpose of this inspection was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes: 126 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: Mashed potatoes sitting over steam table rather than were in the steam table. Mashed potatoes were reheated, and then placed IN steam table.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shell eggs on counter/diced tomatoes over top of prep cooler: 68/66 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food determined to be out of temperature less than 2 hours. Eggs were disposed
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: PIC with required credentials arrived during the inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: Provided during the inspection.
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12/04/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection. Rear walk-in cooler functioning satisfactorily at the time of the inspection. TCS food temperatures in the rear walk-in cooler were satisfactory.
No violation noted during this evaluation. | 05/12/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICES FOR DUNHILL PREP COOLER AT COOKLINE, DISPLAY CASE COOLER, AND REAR WI COOLER TO HEALTH DEPT. WITHIN 10 DAYS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: sliced cooked turkey stored immediately next to 1 dr UR cooler L.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC voluntarily disposed of sliced turkey.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring: sliced tomato/ grated cheese/sliced ham/shell egg/liquid eggs in 2 dr prep cooler CL: 49/57/49/72/58 degrees F./ sliced turkey/ raw beef buger/ cooled chicken/cooked eggplant/ milk in WI cooler rear: 53/49/50/51/50 degrees F./ sour cream/mixed cubed melon in display case: 51/49 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Shell eggs in prep cooler, and all food specified above from WI cooler, in addition to all other TCS foods in 'WI cooler that had been out of temperature >= 4 hours were volutarily disposed. Remaining TCS foods in prep cooler, and TCS foods in WI cooler that were determined to be out of temperature <= 3 hours and were relocated to another cooler. Sour cream in display case was voluntarily disposed. Cubed melon was determined to be out of temperature <2 hours and was relocated to another cooler.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr prep cooler CL, rear WI cooler, display case FSC.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice to Health Department within 10 days for three coolers detailed above.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had can opener.washed,rinsed,santized.
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05/11/2015 | Routine | |
All violations from the routine inspection on 10/30/2014 had been corrected.
No violation noted during this evaluation. | 11/07/2014 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED A CONTAINER OF CHIPPED BEED AT 105F AFTER 1.5HRS OF COOLING IN THE WALK-IN-COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: SAUSAGE HELD NEAR COOKTOP AT 101F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. MOVED SAUSAGE TO HEAT LAMP.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR DUNHILL PREP COOLER (1) CHOPPED HAM AT 60F (2) SHREDDED CHEDDAR AT 60F (3) GRILLED MUSHROOM AT 57F (4) TUNA SALAD AT 49F (5) CHICKEN SALAD AT 50F
Correction: 3DR TRUE DISPLAY COOLER (6) WHIPPED BUTTER AT 46F AND 58F.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: (1) 2DR DUNHILL PREP COOLER AT 53F (2) 3DR TRUE DISPLAY COOLER AT 49F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE SUBMIT A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Methods are not being used to control pests. OBSERVED MANY FLIES AROUND THE 3 VAT SINK AREA.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. PLEASE SUBMIT A COPY OF THE PEST CONTROL REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the (1) FLOOR BELOW THE FRYER (2) AREA BELOW THE HEAT LAMP ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/30/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED 4 KNIVES STORED BETWEEN PREP TABLES.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. REMOVED KNIVES.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR DUNHILL PREP COOLER (1) SLICED TOMATO 54F (2) DICED HAM 55F (3) SHREDDED CHEDDAR CHEESE 56F (4) SLICED CHEDDAR CHEESE 54F (5) CHICKEN SALAD 47F
Correction: 2DR TRAULSEN COOLER LEFT (6) SLICED CHEDDAR CHEESE 45F (7) MASHED POTATO 44F
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. EGGS MOVED TO COOLER.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: (1) 2DR DUNHILL PREP COOLER AT 49F (2) 2DR TRAULSEN COOLER LEFT AT 53F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 1O DAYS.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: (1) 2DR TRAULSEN COOLER RIGHT (2) 2DR TRAULSEN COOLER LEFT
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: (1) DICER (2) SLICER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED DICER AND SLICER
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs in the (1) KITCHEN (2) DISHMACHINE AREA are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BOTTOM OF THE BACK DOOR AND DOOR KNOB.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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07/22/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. Employee health policy is in place and the 2 door Dunhill prep cooler was repaired. Discussed cleaning frequency for the cookline area and the hood in between scheduled service cleanings. Person-in-charge will email revised menus within 10 days.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: CHILDREN'S MENU (1) ROOTY JR. EGGS (2) DOUBLE OR NOTHING EGGS (3) BURGER SPECIAL
Correction: BREAKFAST MENU (1) ALL EGGS UNDER BREAKFAST SUGGESTIONS SECTION (2) ALL POACHED EGGS UNDER BREAKFAST DELIGHTS SECTION (3) EGGS FOR (A) COUNTRY HAM (B) CORNED BEEF HASH (C) BENTLY'S 3 EGG SPECIAL (D) BENTLEY'S 2 EGG SPECIAL (E) BENTLEY'S BREAKFAST SKILLET (4) EXTRA EGG UNDER SIDE ORDERS SECTION (5) ALL EGGS IN BREAKFAST SANDWICHES SECTION.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the CHILDREN'S MENU do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: CHILDREN'S MENU (1) ROOTY JR. (2) DOUBLE OR NOTHING (3) BURGER SPECIAL.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit IS damaged: WALK-IN-FREEZER.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs in the (1) WALK-IN-COOLER (2) WALK-IN-FREEZER (3) DRY STORAGE AREA (4) DISHMACHINE AREA (5) COOKLINE are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the CEILING TILES AT (1) COFFEE STATION (2) DISHMACHINE AREA (3) DRY STORAGE AREA ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the (1) HOOD AT COOKLINE (2) FLOOR IN KITCHEN (3) SHELVES UNDER THE STOVE ARE IN need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. OBSERVED VENTS AT THE (1) COOKLINE (2) HOOD (3) BOTH WALK-IN-COOLERS NEED CLEANING.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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03/05/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Discussed the following with the Certified Food Manager:
1) Consumer advisory needed on the children's menu and items on the breakfast menu. Correct menus by March 5, 2014 for follow-up inspection.
2) Employee health policy was not available on-site. Have employee health policy available by March 5, 2014.
3) Discussed datemarking all cooked food items that are kept for more than 24 hours.
4) Discussed provided the time as a public health control record keeping.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: (1) Cut tomato at 50F IN THE 2DR DUNHILL PREP (2) COOKED MUSHROOMS IN THE 2DR DUNHILL PREP AT 54F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (1) DISCARDED THE TOMATO (2) MOVED MUSHROOMS TO ANTOHER COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: (1) POTATO PANCAKE MIX (2) CHEESE IN THE WALK-IN-COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DATEMARKED COOKED FOOD ITEMS.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: (1) POTATO HASH (2) SAUSAGE
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PROVIDED TIME FOR BOTH ITEMS.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: CHILDREN'S MENU (1) ROOTY JR. EGGS (2) DOUBLE OR NOTHING EGGS (3) BURGER SPECIAL
Correction: BREAKFAST MENU (1) ALL EGGS UNDER BREAKFAST SUGGESTIONS SECTION (2) ALL POACHED EGGS UNDER BREAKFAST DELIGHTS SECTION (3) EGGS FOR (A) COUNTRY HAM (B) CORNED BEEF HASH (C) BENTLY'S 3 EGG SPECIAL (D) BENTLEY'S 2 EGG SPECIAL (E) BENTLEY'S BREAKFAST SKILLET (4) EXTRA EGG UNDER SIDE ORDERS SECTION (5) ALL EGGS IN BREAKFAST SANDWICHES SECTION.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the CHILDREN'S MENU do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: CHILDREN'S MENU (1) ROOTY JR. (2) DOUBLE OR NOTHING (3) BURGER SPECIAL.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR DUNHILL PREP COOLER WAS AT 50F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit IS damaged: WALK-IN-FREEZER.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the (1) WALK-IN-COOLER (2) WALK-IN-FREEZER (3) DRY STORAGE AREA (4) DISHMACHINE AREA (5) COOKLINE are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the CEILING TILES AT (1) COFFEE STATION (2) DISHMACHINE AREA (3) DRY STORAGE AREA ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the (1) HOOD AT COOKLINE (2) FLOOR IN KITCHEN (3) SHELVES UNDER THE STOVE ARE IN need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. OBSERVED VENTS AT THE (1) COOKLINE (2) HOOD (3) BOTH WALK-IN-COOLERS NEED CLEANING.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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02/19/2014 | Routine | |
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, sugar, salt
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin freezer
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: hash browns 99F, sausage 133F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEMS WERE REHEATED TO 165F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) diced ham 48F and shredded cheese 56F in Dunhill 2dr preptop cooler, 2) raw chicken 56F and raw beef 51F in traulsen 1/1 cooler, 3) half&half 46F, chili 47F, corn beef hash 52F, cooked pasta 46F in walkin cooler/freezer, 4) sour cream 53F and cream cheese 56F in true 2dr preptop cooler, 5) milk 44F in glass display cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS IN 1,2,4,5 WERE PUT BACK IN WALKIN COOLER/FREEZER. FREEZER DOOR WAS PROPPED OPEN FOR THE WALKIN COOLER/FREEZER TO BRING AIR TEMPERATURE AND ITEMS LISTED IN 3 BACK DOWN TO 41F AND BELOW
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. CFM PUT EGGS BACK IN WALKIN COOLER/FREEZER SINCE IT WAS OUT FOR LESS THAN 1 HOUR
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no indiciation for consumer advisory for which food item(s) that may be served raw and/or undercooked: various items on breakfast menu
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler kitchen 54F, walkin cooler/freezer 47F, Traulsen 1/1 cooler 54F, True 2dr preptop cooler 57F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. FREEZER DOOR WAS PROPPED OPEN TO DROP DOWN AIR TEMPERATURE OF WALKIN COOLER/FREEZER. ALL POTENTIALLY HAZARDOUS FOODS IN WALKIN COOLER KITCHEN, TRAULSEN 1/1 COOLER AND TRUE 2DR PREPTOP COOLER WERE REMOVED AND PUT IN WALKIN COOLER/FREEZER OR DISCARDED.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring devices were found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of the walkin coolers, dunhill 2dr preptop cooler, traulsen 1/1 coolers
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees in the men's bathroom
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles in cooking area, dish area, dry storage, prep area are not maintained in good repair and ceiling tiles are missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Fruit flies were observed in the back prep area and rodent droppings were sighted in the cooking area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. RODENT DROPPINGS WERE REMOVED AND CLEANED.
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08/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bentley's Restaurant, 6654 Arlington Boulevard, Falls Church, VA 22042 »