Non critical violations must be corrected in 30 days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of: the door hinges of the low boy cooler underneath the iron waffle maker 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.
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03/04/2016 | Routine | |
Notes:
Gasket to the right reach-in cooler is at the point where it doesn't create any suction between the door and unit, causing unit to loose temperature. Replace gasket ASAP.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use. Change gloves between loading soiled dishes and unloading clean dishes from dish machine.
Correction: Discard gloves once soiled.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand washing sink to the left from cook line.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
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06/12/2015 | Routine | |
Notes:
Highly recommended to use ice water bath for cooling soups, gravy and other thick foods. Foods must be cooled quick to 41 F within 6 hours.
- Cooling Methods
Observation: The methods used for cooling soups were not adequate.
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.
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02/03/2015 | Routine | |
There are no violations noted during inspection.
Sanitizing solution tested correctly at 200 ppm.
No violation noted during this evaluation. | 10/01/2014 | Routine | |
Notes:
Thermometer needed in Cres Cor hot cabinet.
Discussed proper and fast cooling method with ice bath.
Non-critical violations must be corrected within 30 days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 2 days ago.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Soap dispenser to the kitchen hand sink was observed in a state of disrepair.
Correction: Repair the soap dispenser 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink near wait station right corner.
Correction: 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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06/24/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, hi-temperature dish machine, and test kit. Reviewed employee health.
Notes
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the right and left McCall RICs.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, shell eggs, coleslaw, shredded cheese, and milk 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: The left side MUT cooler is not maintaining temperatures of 41 F or less.
Correction: Repair the left MUT cooler 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 left MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The bottom compartment of the salad MUT cooler is stickey with food residues.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the WIF 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.
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03/10/2014 | Routine | |
There are no violations noted during inspection.
Discussed routine cleaning schedule for food contact surface equipment with staff.
Change light bulb in the right tall McCall refrigerator/freezer.
No violation noted during this evaluation. | 11/05/2013 | Routine | |
Additional temperatures taken:
stuffing in hot box 172
small portion shell eggs in top wells 41-47***
diced tomatoes, cooked mushrooms in cookline/middle MUT 39-41
Adequate thermometer, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health.
Remind staff to keep wet wiping cloths stored in sanitizer when not in use.
No violation noted during this evaluation. | 06/21/2013 | Routine | |
Additional temperatures taken:
milk in left side MUT 41-42, diced tomatoes in middle MUT drawers 36, reasonable amount of shell eggs out for use in top wells of middle MUT 40-47***
border mix and sausage in left McCall cooler 36-37
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Notes:
1. Make sure staff routinely wash out the storage bins used to hold lids in the clean dish area.
2. Maintain the dumpster area and regularly power wash to remove build-ups, thus reducing attractants as warm weather approaches.
3. Not exactly sure why the cooked mushrooms were running warm. The refrigeration unit they were stored in recently as well as overnight were holding correct temperatures. Remind staff product should not be left out at room temperature while awaiting use.
- 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. Raw beef stored over raw fish in the WIC.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked mushrooms and liquid egg in the middle MUT unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the left side of the cookline is being used for purposes other than washing hands. Wet wiping cloth stored in the bottom of the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Two coats stored in kitchen area rather than the employee break room where there are lockers and hooks provided for employees clothing and other possessions
Correction: Utilize the employee break room for storage of all personal items.
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03/13/2013 | Routine | |
Adequate thermometer (calibration checked and needs to be adjusted), hi-temp dish machine, quat sanitizer buckets, and test kit. Reviewed the corporate employee health policy.
Additional temperatures taken: covered chicken breast in WIC after ~1hr cooling in 2" plastic pan 83-90 and 70-75; beef vegetable soup covered and stacked in WIC after ~1hr cooling 105-115***; beef vegetable soup in the hot box that had been further reheated 193
Notes:
1. There are concerns regarding whether or not products are indeed reaching 165 degrees for reheating prior to placing them in the Crescor Hot Cabinet. Product stored on the bottom pan in the unit were holding at 170 degrees, where as containers stacked on top of others were at 143-150 degrees. Per staff, the products had been in the unit for under 1 hour and the cabinet is set at 170-180 degrees. It is thought that the temperature of the products should not have dropped as low as 143-150 degrees inside of a hot cabinet if it had indeed been properly reheated to 165 degrees or higher. Questionably reheated items were returned to the microwave for further heating while the inspector was present.
2. There are concerns regarding the cooling methods being utilized. Corporate policy does not allow for foods to initially cool uncovered at room temperature before placing them in the WIC. All foods are to be tightly covered prior to placing them in the WIC. This inhibits the cooling process, as well as closely stacking the hot food items on the cooling racks in the WIC. Cracking the lids and allowing for air flow around product was observed over the course of 1 hour to greatly increase cooling speeds.
3. Facility needs to place cooling items on the speed rack shelving as soon as possible to help aid increased cooling. A cart of freshly cooked items that were stacked on top of each other was placed in the WIC and was still stacked after over 1 hour. The cooling process is being inhibited by having hot product sitting directly on other hot product.
4. Thermometers need to be re-calibrated on a routine basis.
5. Keep ice buckets inverted during storage.
6. Make sure the dishwasher looks over all dishes after washing to ensure all food residues have effectively been removed.
7. Fry filter powder is used.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Foods prepared within the last hour were observed stacked or in very close proximity on the cooling racks with lids tightly in place, preventing the escape of heat.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the low shelving along the cookline area 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.
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02/13/2012 | Routine | |
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