Discussed with the person in charge:
1. use of an ice bath
2. good temperatures and hand washing procedures observed
This inspection included investigation of a complaint received on 11/16/15.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed roast that measured 119'F and sausage crumbles at 119'F - hot holding at improper temperatures. The sausage was placed in the reach in cooler and the employee was instructed to reheat the roast to 165'F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- 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 metal knife rack, ladles, and several ceramic bowls. All items were taken to the dish washing area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bottle of grill cleaner hanging on the equipment drying rack - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/16/2015 | Risk Factor | |
Investigation of complaint received on 7/30/15.
No violation noted during this evaluation. | 07/31/2015 | Complaint | |
Discussed with the person in charge:
1. cooling of turkey - log given
2. demonstration of knowledge
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation after handling raw hamburger. The person in charge addressed this with the employees.
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.
- Food Storage - Clean and Dry Location
Observation: Observed uncovered foods in the reach in coolers on the cook's line.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the foods in the sandwich prep unit on the cook's line, the food should have been discarded yesterday. The person in charge discarded the foods.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the plastic on the microwaves are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: plastic food containers, spoons, and ladles in the prep area. All dishes were placed in the dish room.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach in refrigeration units and the storage drawers have 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.
- Physical Facilities in Good Repair
Observation: Observed several lights out throughout the kitchen - 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: Observed that the walls over the cook's line and the floor in the walk in cooler are 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed a lot of dead pests in the traps on the premises. The person in charge indicated that the pest control company treats the facility every 3 days.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/22/2015 | Routine | |
Discussed with the person in charge in reference to the remodel of the lobby, restrooms, and front line:
1. facility closed during remodeling - plans to reopen on Sunday, April 13, 2014
2. ensure that all equipment is sealed to adjoining walls
3. facility is in need of detailed cleaning prior to opening
4. water at the women's restroom hand sink measured 104'F - ensure that water measured 110'F at all hand sink - corrected
5. facility may reopen after detailed cleaning is complete
Follow up inspection will occur
No violation noted during this evaluation. | 04/11/2014 | Routine | |
| No violation noted during this evaluation. | 01/31/2014 | Other | |
Temperatures continued: Cook's line: sliced tomatoes - 38'F, Shell eggs - 38'F, Walk in cooler: shell eggs - 38'F, yogurt - 37'F, meat sauce - 37.6'F, cantaloupe - 38'F, sliced tomatoes - 37'F, wait staff line: cheddar - 42'F, chocolate milk - 41'F, sausage gravy - 162'F
Discussed with the person in charge:
1. provide specifications for the new fryers
2. good hand washing techniques observed
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed uncovered foods in the left side reach in refrigerator. Foods stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Observed pans with bacon in them sitting directly inside another pan without a barrier between them.
Correction: Provide a barrier between each pan. Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak - 49'F on the cook's line and cantaloupe in wait staff area - 48'F observed cold holding at improper temperatures. Items were placed in the walk in cooler.
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 - 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: utensils over the prep table near the hand sink, can opener, saucers and bowls on the cook's line, and saucers in the wait staff area. All items were taken to the dish washing area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: bottom shelf of the prep table on the prep line, storage shelf over the salad prep unit, both refrigeration units on the cook's line, and the outside of the waffle iron.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use to go containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: holes in the wall near the rear hand sink and light out in the rear hood system
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler, air vent covers in the dry storage room, and ceiling in both restrooms.
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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12/06/2013 | Routine | |
Temperatures continued: Reach in: salmon - 40'F, hot holding: roast beef hot holding - 172'F, sausage gravy - 162'F, cold holding: sliced tomatoes - 33'F, shell eggs - 39'F, cubed tomatoes - 39'F, front line: sausage gravy - 152'F, cheddar cheese - 40.6'F, cole slaw - 40.3
Discussed with the person in charge:
1. great hand washing procedures observed
2. when using an ice bath, ensure that ice is around products
3. facility is very clean, well maintained, and good food temperatures - thank you
- Food Storage - Clean and Dry Location
Observation: Observed foods in the rear sandwich prep unit and on the cook's line that were uncovered. Food stored in a location where it is subject to splash, dust or other contamination.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures in the rear sandwich prep unit: cut cantaloupe - 48'F and yogurt - 48'F. Foods were discarded.
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.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service to go containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling vents over the cook's line are not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The air vent covers in the walk in cooler are 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/07/2012 | Routine | |
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