- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: Observed an employee drinking from an uncovered container in food prep area. Corrected.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Observed moldy oranges in dry storage area. Corrected by discarding.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed several utensils stored as clean but soiled. Corrected.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Soda nozzles at bar and ice machine are in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Hand washing sink near walk-in's fixtures are in need of cleaning, as food debris was observed. Corrected.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: Flying insect spray" observed being used/applied by establishment employees. Corrected.
Correction: A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a person under the direct supervision of a certified applicator. Because of the toxicity of restricted use pesticides, they can only be applied by certified operators. A certified operator would be aware of the dangers involved in the contamination of food and food-contact surfaces during the application of these materials. Improperly applied pesticides present health risks to employees as well as consumers and special precautions must be taken when restricted use pesticides are applied.
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: Sanitizer (quat) used on food contact surfaces read greater than 500 ppm.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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07/31/2015 | Risk Factor | |
Sanitizer buckets observed on the floor. Corrected by instruction. Today's inspection was a follow-up after several priority violations were observed. Substantial compliance observed. Please ensure dishes are thoroughly cleaned before being stored.
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the service line cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact equipment surfaces of dishes (pie pans, veggie bins, utensils, plates, desert trays) not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed several hand sinks without paper towels. Waiter station, walk-in area, and dried good hand sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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11/21/2014 | Follow-up | |
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