All temperatures were taken internally unless otherwise noted. The establishment serves a Parmesan sauce in which the manager stated they use time rather than temperature is used for public safety but did not have the sauce labeled with a discard time
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Utensils observed stored in water that was less than 135*F.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink at the ice maker is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Temperature measuring device was observed being used after being wiped with a soiled wiping cloth.
Correction: Clean and sanitize temperature measuring device/probe in the proper manner to prevent cross-contamination. Discontinue the use of soiled wiping clothes.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the chicken preparation area is being used to store wipings clothes.
Correction: The handwash facility identified above is to be used for washing hands only.
|
08/20/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Tongs and other utensils were stored in water less than 135*F. Water was measured at 67*F-109*F.
Correction: If this method is used ensure the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Spinach 120*F Loaded potatoes 129*F-130*F hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods were reheated to 165*F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Individual butter packets on a ice bath were cold holding at (70*F) 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. If a ice bath is used ensure the ice is at teh same level as the food line.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>> Prep sink at the cook area in the kitchen.
>> Front service area hand sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing at chicken area handsink was in poor repair. Handsink is not operational.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Wall behind ice machine.
>> Grout deteriorating in some areas of the kitchen.
>> Walk-in freezer for rusty and purtruding from subfloor.
>>Some wall tiles are lose in some areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/18/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Employees are not aware of the 5 reprotable illnesses that shall be reported to the person in charge.
Correction: Ensure all staff are aware of their responsibilites to report signs and symptoms of illness and diagnosed illnesses ("the big 5"). Guidance document provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety foods (phf/tcs) are cold holding at improper temperatures: 1) chicken salad (45-48*) and feta cheese (47*) on the make table rail
Correction: 2) meatloaf, panned turkey, turkey breast 47, 48, 50*) in the walk-in cooler.
- Hand Drying Provision
Observation: Paper towels not provided at back prep area hand sink.
Correction: Provide.
- Toxics - Separation of Toxics (corrected on site)
Observation: Degreaser stored with food wrap at Rotisserie cabinet.
Correction: Corrected.Stove separate and/or below food contact surfaces.
|
11/10/2014 | Risk Factor | |
All food temperatures taken were internal. Milk in open air display was relocated and is not to be stored there until unit can properly cold hold milk at 41
°F
or lower. Foods in the make table rail were moved to the inside of make table and air not to be stored on rail until the unit is capable of cold holding foods at 41
°F
, or lower.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between uses in water that was at 117°F.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: A piece of chicken is hot holding at improper temperature of 117-122°F. The rest of the chicken is at sufficent hot holding temperatures.
Correction: Hot hold foods at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: 1) Milk (46°F) in open air display case 2) Tomatoes (46°F), Swiss Cheese (56-60°F), Cheddar Cheese (52°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following sinks are not sealed to adjoining equipment or walls: kitchen handsink in the chicken prep room, kitchen sink by prep lines, and mop sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Beverage counter cabinet door broken (self-service area)
>>Beverage counter cabinets are water damaged (visible once doors are opened)
>>Coating peeling on prep sink shelves
>>Gasket torn to walk-in cooler
>>Floor mixer paint peeling
>>Beverage dispenser metal grate rusting at drive thru
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the make table and carving station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following food utensils/containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning: 1) A few utensil handles are burnt 2) A few plastic containers are cracked 3) A few spatulas are chipping with the food contact surface damaged
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: slicer has grime build up on edges of blades and marshmellow dispenser bowl soiled with a substance other than marshmallows.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice dispenser at customer self service beverage dispenser was soiled (clear plastic piece ice comes out of).
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Beverage wire rack shelving units
>>Waste table wire rack shelves
>>Gaskets of make table
>>Metal dirty dish cart by 3 compartment sink
>>The inside of self-service beverage counter cabinets are heavily soiled (possible mold growing
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Containers and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Large mixer bowl on wheels was found stored beside/below sink where it is exposed to splash.
Correction: Store food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Beverage dispenser connections under the self-service beverage counter are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the chicken breading area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the hand sink in prep area.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for recyclable is rusting through and the lid is ripping.
Correction: Repair or replace the recyclable dumpster.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster was open or uncovered and grease barrel was open as well.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Grout deteriorating in a few areas of kitchen
>>Walk-in freezer floor rusting and popping up
>>Tile coving is not sealed to the wall in a few areas of the kitchen and some of the wall base tiles are loose
>>A few tiles are cracked/damaged in the kitchen
>>Floor drain cover damaged in women's restroom
>>Small holes in wall by handsink and chicken breading station paper towel dispenser
>>Floor tiles busted around drain line
>>Outlet cover by chicken breading station busted
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals stored above/beside dry foods on shelving unit.
Correction: Containers of chemicals must be located in an area that is not above/or with food, equipment, utensils, linens or single service items.
|
08/07/2014 | Routine | |
all food temperatures observed are internal. Cold holding was corrected at time of evaluation but computer would not allow EHS to mark it as corrected.
2014 permit issued
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following temperature control for safety (TCS) foods are hot holding at improper temperatures: 1) turkey at prep line (120*) 2) portioned cups gravy at pick up window (101-107*)
Correction: Corrected. Turkey reheated in microwave oven. Portioned cups of gravy to be used within 4 hours of preparation. Hot hold TCS foods at or above 135* or adopt an approved time as a contol policy with written procedures and labeling/tracking time TCS food is in the temperature danger zone.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken salad 53*, feta cheese 51*, corn/black bean relish 54*, shredded cheese 46* on the sandwich make table are cold holding at improper tempratures.
Correction: Corrected. Cold hold TCS foods at or below 41*. These items are in limited portions and shall be discarded at end of lunch to achieve corrective action. These items are being stored in an extra pan which is causing the food to be held at temperatures above 41*
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1) Hand sink ajdacent to front counter is separating from the wall.
2) Caulk between air vents at vent hood system is hanging down from the ceiling.
Correction: Seal the sink to the wall and the vents to the ceiling.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) bottom exterior of the ice machine
2) exterior surfaces of the floor mixer
3) laminate trim loose onone of the microwave ovens
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the carving station and oven prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Good Repair and Calibration of Thermometers
Observation: Theremomters not accurate at the undercounter hot holding cabinet and sandwich make table.
Correction: Repair or replace the therometers OR provide an oven thermometer inside the hot holding cabinet. There are two thermometers in the make table-remove the one that is no longer accurate.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Carbon build up observed on exterior rim/lip of several sheet pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers above three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Employee dumped personal beverage in front hand sink.
Correction: Hand sinks are for hand washing only. Dispose of waste in mop sink or trash can.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Clean towels stored in hand sink at chicken prep area.
Correction: Corrected. Hand sink to be accessible at all times. Discontinue storing anything it the hand sink.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap not provided at the oven prep area and chicken prep area hand sinks.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of soap.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (see men's restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) wall outlet cover/plate broken at chicken prep table
2) floor tiles broken around floor drain grate in chicken prep table
3) holes in wall above paper towel dispenser at the chicken prep table
4) floor tile grout eroding at three compartment sink
5) base tiles not sealed to wall behind chicken ovens
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vent covers dusty in area of three compartment sink and ceiling tiles surrounding exhaust above carving station are dusty.
Correction: Clean.
|
11/01/2013 | Routine | |
reminded staff that food manager certificates expire this month and need to renew
USE ONLY COOL water for the sanitizer compartment at the 3 compartment sink .WATER IS TO BE 75 -90 degrees
- Utensils - In-Use - Between-Use Storage
Observation: utensils in pan of water at the prep table --- with no time present
Correction: water with utensils in them must be mechanically heated to > 135 or be circulating ( such as a dipper well ) or a timer / written chit indicating the 4 hour period the utensils are in the pan before it the pan and utensils are taken to 3 compartment sink for cleaning and sanitizing
- Food Storage - Clean and Dry Location
Observation: boxed food product on floor walk in freezer
Correction: store > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: chicken breast in hot hold drawer IT 114-119 and chicken quarters another hot hold drawer were 123 -149 and there was not any timer in place for the products
Correction: the chicken must remain at > 135 OR have a timer in place as to hot time in the drawer before moving to cool / seperate for other menu items . Removed at the time of inspection to cool and be prepared for other menu items
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: interior surface of enamel bake pans is peeling / worn
Correction: replace the enamel bake pans / serving pans
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant at the 3 compartment sink is mildewed and the handsink at the cookline / serving line the sealant at the wall & sink is cracked
Correction: remove mildewed caulk at the 3 compartment sink and reapply in a smoothly seamed manner AND reseal cookline handsink with the adjacent wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> hinge covers missing large hot hold unit and the under counter refrigeration unit by the drive thru window
>> 1 inch square opening at the carving line ( not covered and equipment designed to fit there is not present )
>> metal rack shelving at the chicken skewering area under hot water heater is peeling and rusty
> >metal rack powder coated shelving rusty and corroded at microwave table
>> clean equipment shelving rack surfaces are corroded
>> ice buildup single door under counter ref. unit
> >cabinetry under the drink fountain is moisture damaged
Correction: >> replace missing hinge covers
>> cover 1 inch square opening at the carving station
>> replace or resurface deteriorated metal / powder coated shelving at under the hot water heater , at clean equipment shelving and at the microwave ovens
>> thaw single door under counter refrigeration unit
>> replace cabinetry under drink fountain or restore cabinetry surface to smooth - durable - non absorbant and easily cleanable
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board at the carving station is pitted
Correction: plane down cutting board to smooth and clean level or replace
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: ladel plastic handle surface split/ cracked
exterior enamel pans worn / peeling
Correction: replace ladel
replace serving line enamel pans
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: FIT feed tube dirty / discolored
mixer splatter area dirty
Correction: trim FIT feed tube
clean mixer
- Non-Food Contact Surfaces (repeated violation)
Observation: >> top of BUNN hot water unit dirty
>> interior drink cabinetry dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: to go shells under register line stored incorrectly
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: significant leaking at the chemical feed system at the 3 compartment sink
Correction: repair the system so that it does not leak
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse 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.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly--pot holes forming at the dumpster / cardboard recycle dumpster
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap out at the handsink by the walk in door
Correction: restock the handsink dispenser . Soap must be available at all time
- Hand Drying Provision
Observation: paper toweling out at the handsink by the rear door
Correction: restock the handsink with paper toweling
- Physical Facilities in Good Repair (repeated violation)
Observation: >> base tile molding missing and pulling away from divider wall at the carving station and behind the sandwich prep and under counter refrigeration units
>> corner molding missing left side of carving station divider wall
>> floor tile cracked outside the walk in refrigeration door closest to the rear exit and at the entry to the kitchen between carving station and handsink
>> walk in freezer floor plates buckeled and pitted / rusty
>> floor drain screen missing at the floor drain in front of the 2 door under counter refrigeration unit
Correction: >> replace missing base tile molding and secure base tile moldings seperated from the divider wall
>> restore missing corner molding at the carving staton divider wall
>> monitor cracked floor tiles and if the damage worsens they must be replaced outside walk in door and at entry to kitchen
>> replace floor plates in walk in freezer and insure they are laying flat
>> secure floor drain screen into position
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty at rear door - walk in ref, door
Correction: clean floor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: cleaner spray bottle stored with single service product under the center rotisserie oven
Correction: cleaners are to be stored physically seperate and lower than food ., food service equipment and single service items
|
01/03/2013 | Routine | |
- Cooling Methods
Observation: soup in walk in refrigeration unit ( 3 pans ) all covered and sitting one on atop of another at 97 degrees -100 degrees
Correction: per manager employee was told to add water to soup base concentrate and place pans covered into walk in . Did not realize employee added hot water , Per manager this occurred 30 -45 minutes prior to me entering walk in refrigeration unit . Explained to manager that product must cool from 135 -70 in 2 hours and from 70 to < =41 in the following 4 hours . Recommended that 3 pans be placed uncovered into walk in freezer and stirred every 30 minutes . Once , using thermometer , they are < 41 to put back into walk in refrigeration unit
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: BBQ chicken in the steam well IT 120-150
Correction: BBQ chicken not reheated and stirreded to insure reheated throughly . Removed to be reheated to > 165
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken quarters in holding drawer 120-130 and chicken pieces in adjacent hot drawer IT 96-100
Correction: chicken product must have verifiable reference that it remains in drawer < 4 hours. Use timers or a written chart / dry erase board or use grease pencil / wax pencil on side of hot holding unit or date dots on pan with time placed in drawers.Explained options to manager on durty and that just not looking right is not sufficent to document time
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >>bread lexan container by hot drawer unit is cracked
>> bake trays are badly pitted
>> serving pots ( colored enamel ) are worn on exterior and coated interior
Correction: replace all the above
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present in the small under counter hot hold cabinetry
Correction: provide thermometer designed for hot hold units into the under counter hot hold cabinetry . The thermometer is to be accurate to 2 degrees
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: mildew present sealant at the 3 compartment sink and wall
Correction: remove mildew or remove sealant and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> metal plate lower level of under counter refrigeration unit with salad dressings is pulled away from frame of refrigerator
>> cup dispenser tube at drink fountain edge is damaged '
>> laminate edge shelving under customer service line. / registers is removed / peeling
>> cabinetry under drink fountain is severly moisture damaged
>>powder coat shelving under microwave units and over microwaves and the support legs of the shelving over microwaves is peeling / worn and rusty
>> booth seat cushion torn in dining room
Correction: >> secure metal plate to frame of under counter refrigeration unit with salad dressing
>> replace cup dispenser tube
>> restore laminate on shelving edges customer service line
>> replace drink fountain cabinetry or restore cabinetry surface to smooth - durable - non absorbant and easily cleanable
>> replace damaged / deteriorated shelving under and above microwave table
>> resurface booth cushion dining room
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich board at prep refrigeration unit & cutting board prep table by Bunn hot water unit is stained and scored
Correction: replace cutting board and sandwich board or plane down to smooth and clean surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> potato wedger dirty
>> mixer dirty at nut
>> lower 2 inches of potato wash tube is dirty
>> bake trays have encrustation on under side of rim
>> BUNN nozzle encrusted
Correction: clean
trim off potato wash tube and remove discolored portion
- Non-Food Contact Surfaces (repeated violation)
Observation: top of rotisserie ovens dirty
cabinetry under drink fountain dirty
salad dressing under counter refrigeration gasket is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers observed stacked wet shelving over the 3 compartment sink
Correction: cleaned equipment is to be air dried prior to stacking
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> base tile not secure to wall behind under counter and sandwich prep refrigeration units
>> air returns -- multiple cookline/ assembly line and prep area are rusty / corroded
>> ceiling tiles over sandwich prep and under counter refrigeration units and over prep table are torn / peeling
>> floor tile at the entry to cookline - assembly line are cracked
>> floor tile grout erroded multiple areas
>> floor tile and grout damaged at grate in front of skewer station
>> walk in freezer floor pitted and rusty and floor plates are buckled
>> small holes in wall exterior of walk in ref, over jacket hanger and prep tables
>> drink fountain floor drain is missing screen
Correction: >> secure base tiles
>> replace air returns and damaged ceiling tiles
>> replace floor tiles if damage worsens at entry to cook - assembly area
>> regrout floor tile as needed
>> restore floor walk in freezer to smooth - durable -non absorbant and easily cleanable
>> seal small holes exterior wall of walk in ref,
>> restore missing floor drain screen at drink fountain drive thru
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall dirty / stained at mixer / over coat hanger
Correction: repaint wall / clean wall
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray oven cleaner bottle observed with single service items storage area under center rostisserie oven
Correction: cleaners are to be stored physically seperate and lower than food , clean equipment and single service items .Relocate cleaner
|
09/24/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: uncovered personal beverage located at active work surface
Correction: relocated to approved location at the time of the inspection . Explained to staff that personal beverages are to be located on lower levels only or non food service locations
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: tephlon interior surface of bake pans / display pans is worn
Correction: replace bake pans / display pans for hot display line
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present in the under counter hot hold unit under the carving station
Correction: provide a thermometer suitable to hot hold units inside the thermometer or repair the thermometer in place at the door
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> ice build up on walk in freezer compressor and line from wall - ceiling to compressor also
>> laminate edge on shelving under register area is peeling / torn
>> trim at vent plate under counter refrigeration unit with salad dressings is pulled out of position
>> dry good shelving powder coat surface is peeling / scratched / removed
>> 1 inch square section of divider wall - carving station where heat lamp post would go is not sealed
>> cabinetry under the drink fountain is moisture damaged
Correction: >> remove ice from walk in freezer compressor
>> replace damaged laminate at the shelvng edge under register line --or remove damaged laminate and paint shelving edge with washable paint heavily applied
>> repair trim / put in back in alignment at the salad dressing under counter refrigeration unit
>> resurface or replace dry good shelving
>> seal / cap the 1 inch square opening at the divider wall / carving station
>> replace cabinetry or repair to remove moisture damaged surface under drink machine . The cabinetry needs to be restored to smooth - durable - non absorbant and easily cleanable
- Equipment - Cutting Surfaces
Observation: cutting board stained / scored -- especially at the sandwich prep and prep table opposite oven
Correction: replace damaged cutting boards or plane down to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration
Observation: exterior of bake pans ( enamel ) is chipped
Correction: replace damaged bake pans
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>potato additive tube is dirty at the lower 1-2 inches
>> mixer dirty
>> potato wedger dirty
>> bunn hot water dispenser dirty ( spigot encrusted )
>> bake tray and corn bread pans are carbon encrusted
Correction: >> trim potato additive tube
>> clean mixer and potato wedger and bunn hot water spigot
>> scour bake trays and corn bread pans
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: cutting boards at the carving station and sandwich prep and prep table opposite oven are not being cleaned and sanitized every 4 hours
Correction: clean and sanitize cutting boards like the in use utensils every 4 hours
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the hollow 1 inch square divider wall - carving station is dirty ( the recess )
>> the tops of the microwave line is dirty
<< the cabinetry / recess where drink dispensing sleeve is not in place under the register line is dirty
>> top of the BUNN water heater is dirty
>> single door and double door under counter refrigeration unit gaskets are dirty
>> cabinetry under the drink fountain is dirty
Correction: clean clean clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment ( both plastic and metal ) observed to be wet stacked at the clean equipment rack
Correction: equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: foil pans and plastic to go bowls were not properly stored at the single serving shelving at the rear door
Correction: store with food contact side down / food covering side down or with plastic sheeting over the containers
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability
Observation: soap out at the handsink by the mixer
Correction: restore soap to the dispenser . Soap to be available at each handsink at all times
- Physical Facilities in Good Repair (repeated violation)
Observation: >> walk in freezer floor pitted and rusty
>> base molding tiles not secure at the wall behind rotisserie ovens and behind the single under counter and sandwich prep refrigeration units
>> multiple floor tile have single hair line crack across tile - from rotisserie ovens to handsink
>> grout erroded along carving line - rotisserie ovens
>> air return over the potato wedge - mixer and skewering station are rusty / corroded
Correction: >> replace walk in freezer
>> secure base molding tiles to the walls
>> monitor floor tiles . If damaged worsens the tiles will need to be replace
>> regrout floor to eliminate areas of food and moisture accumulating in the recess
>> replace rusty / corroded air returns
|
06/28/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Scoops used for butter were stored in standing water
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>Bake pans
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Cabinetry under drink line
>>Top odf microwave oven
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic food pans were observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashinks throughout the restaurant were measured at a temperature less than 100°F. The 3 compartment sink did have water temperatures well over 100 degrees.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Grout around drain in mop sink area
>>Floor inside walk in freezer is rusted and buckling
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: The following physiocal structures noted are in need of cleaning:
>>Floors behind large mixer
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.
|
03/29/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: personal beverage located on ice machine
Correction: personal beverages may not be located on ice machine . Locate on lower level of work tables
- Utensils - In-Use - Between-Use Storage
Observation: utensils in water at the prep table opposite the convection ovens --- no mechanical means of maintaining temperature > 135 , no dipper well and no timer / time reference present
Correction: utensils IF to be in a container of water the water must be mechanically heated and maintained > 135 OR a dipper well installed OR a time reference ( written or timer ) to document that the utensils are in the water for up to 4 hours and them placed into the 3 compartment sink ( both container and utensils ) to be cleaned and sanitized
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cut tomatoes on drain grid sandwich prep refrigeration unit were IT 47
Correction: sliced / cut tomatoes to be held at < 41 . The elevation of the drain grid off the direct contact with the refrigeration pan causes elevated temperatures. Do not use grid and have minimal volume of tomatoes in pan at any time .
- Food Contact Surfaces - Cleanability*
Observation: enamel serving pans the interior surface is worn and chipped( as well as the colored exterior )_
Correction: replace damaged pans
- Temperature Measuring Devices (repeated violation)
Observation: in place thermometer not accurate undercounter hot hold unit and no porable thermometer in the unit
Correction: restore built in thermometer to be operational OR have portable thermometer designed for hot holding units located in the unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant line behind and on right side of 3 compartment sink and wall is mildewed
Correction: remove mildew or remove caulk and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gasket ( lower edge upper door ) hot hold unit split / torn
>> salad dressing under counter refrigeration right door gasket seperated
>> salad dressing under counter refrigeration unit lower trim pulled away from body
>> laminate trim customer service line shelving ( employee side ) peeling / torn/ removed
>> cabinetry under the drink fountain is moisture damaged
>> 1 inch square recess ( where overhead heat light former mounted ) at assembly / carving station not sealed and accumulating debris
Correction: >> replace gasket or properly installed salad dressing under counter ref,
>> secure trim section under counter salad dressing ref,
>> replace hot hold gasket
>> restore trim edges customer service cabinetry laminate or seal deteriorated edges with washable paint
>> seal opening carving station line
>> restore cabinetry under drink fountain to smooth - durable - non absorbant and easily cleanable condition
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> bake trays have encrustation on edges
>>cornbread bake ( mini loaf ) pans are encrusted with carbon and debris
>> mixer dirty
>> BUNN hot water spigot is dirty
>> potato wedger is dirty
>> additive dispensin tube at potato / prep sink is dirty - stained lower 2 inches
Correction: >> clean / scour bake trays and corn bread bake pans
>> clean mixer
>> clean BUNN spigot
>> trim potato additive tube
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> the interior of convection ovens
>> the lower rack shelving at the register station drive thru
>> cabinetry under drink fountain
Correction: clean
- Handwashing Lavatory, Water Temperature, and Flow
Observation: water at handsink by carving station and by mixer after extensive running of hot water temperature of water was 94 degrees
Correction: regulations require that hot water temperature at handsinks is to be 100 degrees . Adjust hot water at sinks to be 100 degrees
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability
Observation: soap dispenser not feeding product at the handsink by the hot water heater
Correction: restore soap to delivering at the handsink
- Physical Facilities in Good Repair (repeated violation)
Observation: >> walk in freezer floor panel are buckling and floor is pitted / corroded
>> ceiling tile over cornbread holding table is split / torn
>> ceiling air return housings over BUNN hot water heater and over sandwich prep / under counter salad ref, are rusting - corroded
>> base molding tiles behind the sandwich prep and salad under counter refrgieration unit are pulling away from divider wall
>> floor tiles at the grate in front fo the skewer table are chipped / damaged
Correction: >> monitor walk in freezer floor - if condition worsens the floor will need to be replaced / covered over with new floor
>> replace torn ceiling tile
>> replace or resurface rusty air return housings
>> secure base tiles to divider wall behind sandwich prep ref, / salad under counter ref ,
>> replace damaged floor tiles in frong od skewer table or smoothly grout area to restore floor surface to smooth -durable - non absorbant and easily cleanable
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaner located with single service items storage recess under the left most rotisserie oven
Correction: cleaners are to be stored physically seperate and lower than food / food contact equipment and single service items
|
12/28/2011 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: hair longer than collar was not restrained
Correction: hair restained correctly at the time of the inspection
- Food Storage - Clean and Dry Location
Observation: stock on walk in freezer floor
Correction: store > 6 inches off floor
- Food Contact Surfaces - Cleanability*
Observation: ice transfer bucket cracked
Correction: replace damaged bucket
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the under counter hot hold cabinetry and the in unit thermometer is not accurate
Correction: provide accurate thermometer at the under counter hot hold unit
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: front entry lacks non smoking signage
Correction: post non smoking sign or the international non smoking symbol at the front entry
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> sealant at wall right of the 3 compartment sink is seperated at edge
>> handsink at the carving station - serving line sealant is seperated from wall
>> handsink by prep line- mixer sealant is slightly seperated at wall
Correction: reseal handsinks and 3 compartment sink in a smoothly seamed manner with the adjacent walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the clean equipment storage shelving powder coated surface is worn
>> the gasket on the lower portion of the upper door of the main - large hot hold cabinetry is split
>> the laminate shelving edges at the register - customer service area is removed / torn
> the left door of the sandwich prep refrigeration unit has slight tear
>> there is an open square in the metal frame of the carving station ( which is accumulating debris )
>> right gasket of the salad dressing under counter refrigeration unit is split
Correction: >> replace or resurface the clean equipment storage shelving
>> replace gaskets where damaged ( large hot hold cabinetry / under counter refrigeration unit and sandwich prep refrigeration unit )
>> restore missing laminate or seal exposed shelving edges at the customer service line
>> clean out then seal ( plasric plug or metal soldered into place or snap into space ) at the customer service line
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boad at the prep line is slightly stained / worn
Correction: plane down rough areas and bleach out staining or replace cutting board
- Single-Service and Single-Use Articles, Use Limitation
Observation: foil lids and several types of single service containers stored incorrectly at the storage rack by managers office
Correction: store with food contact side down or food covering side down
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> the mixer spindle is dirty
>> the PFW dispensing tube lower 3 inches is dirty / discolored
>> the wedger unit is dirty
>> the bake pans / loaf pans are encrusted /. dirty
>> the BUNN hot water heater nozzle is encrusted
>> container over prep - work table opposite ovens with misc. equipment was dirty
>> ice machine interior panel dirty --especially at thumbscrews
Correction: clean mixer and wedger
clean PFW tube or trim to clean level of tubing
scour loaf pans / bake equipment
clean BUNN nozzle
clean equipment container and contents
clean ice machine interior panel
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> debris in the square opening at the carbing station
>> the oven thermometer located over the prep / work table
>> the walk in refrigeration door gasket
>> the sandwich prep refrigeration gaskets
>> the cabinetry under the drink fountain
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Kitchenware and Tableware
Observation: cleaned utensils on the clean equipment rack are not stored correcftly ( stored with food contact side up and handles down )
Correction: store utensils with handles upright
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster and grease reclaimation units are open/ partially open
Correction: maintain closed
- Physical Facilities in Good Repair (repeated violation)
Observation: >> ceiling tile peeling / torn over carving station
>> floor tiles at the grate by the skewering table are damaged at edges
>> walk in freezer floor pitted and rusty
>> base tiles behind the rotisserie ovens are pulling away from the wall
Correction: >> replace damaged ceiling tile
>> replace damaged floor tiles at the floor grate skewering table
>> in time replace walk in freezer floor or install new floor over old one
>> secure base tiles to wall behind the rotisserie ovens
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> ceiling tiles and light len over carving station are splattered - dirty
>> the wall at the mixer - dry good shelving is dirty
>> the floor corner under dry good shelving is dirty
Correction: clean
|
09/27/2011 | Routine | |
As I started inspection was asked question by MOD/CFM as to what was correct action . A customer had asked for a meal ( meat and 2 sides ) . They serve off a hot display line with a support table off the steamline ( one the employee side of the steam display line . A side was placed on the single service portion tray . Customer changed their mind and wanted a different side . Employee put side back into the product at the steamline . Customer felt that it should have been thrown out .
In my opinion the product had not been served to the customer -- was still protected from customer and under control of the employee . No other source of contamination . Putting product back into serving line was ok . IF THE PRODUCT HAD BEEN HANDED TO CUSTOMER ( served ) and they changed mind the product should have been thrown out .
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage ( uncovered ) located on ice machine
Correction: personal beverages are to be in non breakable covered contaienrs and located only on lower levels of equipment . Cannot be on or over food / food service equipment
- Food Contact Surfaces - Cleanability*
Observation: bake trays pitted badley
Correction: replace pitted trays
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: cabinetry moisture damaged under drink fountain
Correction: restore cabinetry to smooth - durable - non absorbant and easily cleanable
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained and scored
Correction: bleach out cutting boards and plane to smoth surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>old labels remaining on cleaned equipment ( containers )
>>vegetable wash tube lower 2 inches dirty
>>muffin tins and bake trays have carbon encrustation
>>mixer dirty
Correction: >> remove labels during the wash operation
>> trim off dirty or clean out vegetable wash tube
>> scour bake ware
>> clean mixer
- Non-Food Contact Surfaces (repeated violation)
Observation: the walk in refrigeration door ( by mixer) gasket is dirty
cabinetry under drink fountains is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: serving platter lids stored on floor corner ( in plastic ) left of drive thru window
Correction: even in plastic the containers are to be > 6 inches off floor
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling tile peeling over the sandrwich prep ref,
walk in freezer floor pitted and rusty
Correction: replace the damaged ceiling tile
resurface the walk in freezer floor
- Pests - Controlling Pests*
Observation: several flies present
Correction: use approved measures to control flies in the building . Keep doors closed as best as possible to not allow them to enter
|
06/22/2011 | Routine | |
use of hot water to fill basins ( large and extra large ) of the 3 compartment sink depleted the hot water heater . Determined at 9: 30 -9:45 water temperature was 77-85 degrees . Cautioned staff not to need to wash hands ( going from raw to cooked or if contamnation of hands officed ) until hot water restored .Water temp of > 100 verified at 10:20 .DO NOT USE EXCLUSIVELY HOT WATER to set up 3 compartment sink )
In the event of a change of owner or remodel deterioration to equipment and floors / walls / ceilings must be repaired .
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: utensils in containers of water at the prep table that are not mechanically tempered / in a dipper well or using verfiable time limit
Correction: place utensils in dry container / place in water bath in a small steamwell or use a timer or written time reference to document that the utensils have been in the water for < 4 hours
- Temperature Measuring Devices
Observation: thermometer not accurate for the small under counter ref, at the carving station
Correction: provide thermometer accurate to 2 degrees by the door of the unit
- Responsibilities of Owner or Proprietor
Observation: non smoking sign or international non smoking symbol lacking at the entry door
Correction: post sign or international non smoking symbol at the front door to inform of non smoking status
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant / caulk at the 3 compartment sink is seperated/ worn and mildewed
Correction: remove damaged caulk and recaulk 3 compartment sink and wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gasket split salad single door under counter ref,
>> metal rack shelving support leg left of rethermalizer unit surface worn and support rack rusty
>> corner( left ) arm counter top at the carving line is cracked
>> counter top right of drink fountain cracked
>> interior surface ( laminate / contact peper ) under the drink fountain and drink line cabinetry ( right two door) is not smooth and easily cleanable
>> faux cabinetry laminate edging removed or seperated from base
>> the left corner trim refrigeration unit right of serving line is seperated from refrigeration unit base
>> the laminate trim is minimally loose / peeling / seperated on the edges of the shelving
Correction: >> replace damaged gasket under counter ref ,
>> resurface or replace the metal shelving support leg by the rethermalizer
>> monitor the damage to the counters left of the carving station and right of the drink fountain . IF worsens will need to be replaced
>> restore interior cabinetry right two doors at drink line to smooth - durable -non absorbant and easily cleanable
>> restore / repair laminate at the faux wood cabinetry and the register line to smooth - durable - non absorbant and easily cleanable
>> secure the metal corner trim to frame refrigeration unit right of serving line
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board at rear prep line and on top of salad prep ref, are stained and scored
Correction: replace cutting boards or plane down to clean and smooth surface
- Equipment and Utensils - Good Repair and Calibration
Observation: large lexan container on clean equipment corner cracked / damaged multiple areas
>> lower outside edge ice machine seperated and corroded
Correction: >> replace damaged lexan container
>> restore exterior of ice machine to smooth , non absorbant , durable and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>mixer dirty
>> wedger unit dirty
>> old labels remaining on " cleaned " equipment / containers
>> bake trays dirty / encrusted on back side edge
>> interior ice machine at upper portion of interior panel
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: to go containers shelving left of rotisserie oven line were improperly stored
Correction: store with food contact side down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: observed pitcher in handsink by hot water heater
observed measuring cup in handsink by the mixer
Correction: handsinks are for washing of hands only --- cannot clean or store equipment in the handsink basin
- Hand Drying Provision
Observation: paper toweling out at the ladies restroom handsink
Correction: provide paper toweling at the handsink
- Lighting, Intensity
Observation: rear cook / reheating line in use and vent hood lights not on
Correction: when rear cook / reheat line is in use the lighting is to be on
- Physical Facilities in Good Repair (repeated violation)
Observation: >> ceiling tile over the counter top steamer is peeling
>> floor tile grout erroded along rear prep line - reheating line and in the area of the 3 compartment sink
Correction: replace damaged ceiling tile
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor drains dirty under microwave table
Correction: clean
|
01/21/2011 | Routine | |
IN COURSE OF THE INSPECTION manager mentioned that they may be getting a remodel . In the event of a remodel this office is to be contacted with the detail of the remodel / upgrade . What work is to be done and what changes may result from said upgrade . Plans ( archeticural ) may be required to be submitted. IF A REMODEL OCCURS replacement or repair of equipment and structural violations must be corrected
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles
HAIR LONGER THAN COLLAR must be restrained up off neck or styled to stay behind the neck down the back of the body
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: utensils in water at prep table that are not in a dipper well or mechanically tempered and do not have timer or documentable time reference in place for the use period
Correction: utensils to be in a dry container / in a dipper well or in a mechanically tempered container
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: turkey breast in hot hold station at 106-120
Correction: staff is supposed to reheat turkey breast in oven until > 165 prior to placing in hot hold unit
- Food Contact Surfaces - Cleanability*
Observation: mixer bowl at base is crimped / folded
Correction: replace mixing bowl
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the metal trim of the salad dressing ref, unit is loose
>> the faux wood counter of the carving .line / assembly line the laminate is peeling / seperated
>> laminate removed edges cabinetry at the register
>> the gaskets of the salad under counter ( double door ) ref, are split
>> the left arm of the carving station is cracked
>> the walk in ref, door --by handsink --is split
>> the cabinetry under the dining room drink fountain is mositure damaged
Correction: >> secure metal trim on ref,
>> seal laminate at the " faux wood " carving station
>> replace laminate or paint shelving edges at the register cabinetry
>>replace damaged gaskets salad under counter ref, and walk in ref, doors
>>repair / replace the carving station counter arm
>> restore the cabinetry of the drink fountain dining room to smooth - durable - non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> mixer dirty ( splatter areas )
>> mixer bowl rusty
>> bake trays have carbon build up on them
>> ice shute dining room drink fountain dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >> gaskets single and double door under counter salad ref, and the gaskets of the sandwich prep ref,
>> the wheels of the carving line hot hold unit
>> the face of the scale
>> the interior of the drink fountain dining room cabinetry
>> the cabinetry and drawer of the dining room drink station
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: equipment was not dried prior to stacking as observed by damp /wet bake trays on clean equipment shelving
Correction: equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: coke " cups at drive thru drink fountain and cups and lids by the smoothie dispenser are not properly dispensed
Correction: store with plastic sleeve on the counter OR store in a dispenser/ organizer unit that is washable with a rim of > 1 inch
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse 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.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the front handsink (carving and serving line )
Correction: restored at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> ladies restroom handsink basin damaged
>> small holes in walls ladies restroom
>> small holes wall over soiled linen hamper by walk in ref,
>> floor tile grout erroded thoughout facility
>> walk in freezer floor pitted and rusty
>> multiple air return housings rusty
Correction: >> replace handsink in ladies room
>> seal small holes in wall ladies room and wall over linen hamper
>> regrout floor tiles as needed to prevent accumulation of mositure and debris
>> replace walk in freezer floor
>> replace or resurface air return housings
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall dirty ledge where the boxed single service located at the carving/ serving line
>> ceiling tiles dirty around air returns
Correction: clean
|
10/27/2010 | Routine | |
when setting up 3 compartment sink use COLD water at the sanitize compartment. Specifications are for 65 - 75 degree water .Cold water out of tap is 85 -90 . Water in sink > 100 at the time of the inspection
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: utensils stored in containers of non circulating non mechanically tempered water
Correction: utensils are to be stored in a dry container / in a mechanically temperatured container ( > 135 ) or in a dipper well OR to have time reference in place for the utenils ( timer/ dry erase board / date label on container ) to verify container has use period of < = 4 hours
- Nonfood Contact Surfaces
Observation: >> deli paper lining drawer of the self service beverage unit
>> deli paper lining cup lid dispenser at the drive thru
Correction: deli paper / paper toweling / linens / napkins are not approved as a liner . The surfaces themselves are fine as long as they remain smooth - durable - non absorbant and easily cleanable
- Temperature Measuring Devices (repeated violation)
Observation: >> thermometer located in the rear of the single door delfied undre counter refrigeration unit
>> could not find thermometer by the door of the sandwich prep ( double door ) refrigeration unit
Correction: thermometers accurate to 2 degrees are to be by the door of each refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink serving the rotisserie line/ customer service line is slightly seperated from wall
Correction: reseal with wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the left arm of the counter top ( left of carving station ) is cracked
>> the laminate faux wood surface of the carving station / sandwich prep closest to the drive thru is missing
>> corner section of laminate phone / fax table is missing/ damaged
>> the hinge covers are missing on the salad under counter refrigeration unit and the sandwich prep refrigeration unit
>> the metal trim pulled up at f the display / salad refrigeration unit where portion control of croutons and wonton strips
>> cabinetry under the drink fountain is moisture damaged
Correction: >> in time restore the arim of the carving station to smooth - durable - non absorbant and easily cleanable
>> restore damaged laminate surface at the carving station / sandwich prep ref, and the phone / fax table
>> replace damaged / missing hinge covers
>> secure metal trim on refrigeration unit
>> eliminate leak of drink fountain and in time restore surface to smooth- durable - non absorbant and easily cleanable
- Equipment - Cutting Surfaces
Observation: cutting boards at the sandwich prep refrigeration unit are modestly stained and scored
Correction: plane ( sand ) , to restore to smooth surface and clean and sanitize
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> the interior of the ice machine is slightly dirty at the rim of the interior panel
>> the cornbread pans and bake pans have carbon encrustation >> old date labels remaining on cleaned equipment
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> the gaskets of the sandwich prep ref. / the salad under counter refrigeration unit and the single door DELFIELD refrigeration unit
>> the vent filters and hood portion over the bread rack storage and the left most rotisserie oven
>> the cabinetry under the drink fountain
>> the drawers ( right pair ) of the self service beverage line
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was not air dried prior to stacking
Correction: air dry equipment prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: deli domes and foil pans are not stored correctly during use
Correction: store with food contact side down or food covering side down
- Plumbing System Maintained in Good Repair
Observation: leak at drink fountain
Correction: repair the leak
- Refuse - Covering Receptacles (repeated violation)
Observation: side panel of the dumpster is open
Correction: maintain the panels and the top lids closed
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: dumpster enclosure area is greasy
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall paper boarder ladies restroom is peeling / torn
>> floor tile grout rotisserie line erroded
>> walk in freeezer floor pitted and rusty
>> egg grate at air returns at the office / 3 compartment sink line is damaged
Correction: >> remove wall paper boarder ladies restroom or secure loose sections
>> regrout the floor rotisserie area to prevent food and mositure accumulating in the depressed areas
>> replace the egg grate which is damaged
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> the ceiling tiles in the dining room around the air returns are very dirty
>> ceiling tile and air returns skewering corner are dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: multiple spray cleaner bottles located at food preparation surface and single service storage locations
Correction: spray cleaners are to be located physically seperate and lower than food / food equipment and single service product
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07/29/2010 | Routine | |
Restaurant representatives - add corrected or new information about Boston Market, 2034 Coliseum Dr., Hampton, VA 23666 »