All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures:
>> Ham 47*F
>> Green Beans 47*F
>> Butter 47*F
>> Pasta 47*F
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures in the walk-in (47*F)
>> Fish 46*F
>> Green Beans 46*F
>> Ham 45*F
>> Hash Browns 45*F
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the service cart 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb(s) above the cookline not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
03/28/2016 | Follow-up | |
All temperatures were taken internally unless otherwise noted
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils and tableware. and before handling clean utensils and tableware.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures in the walk-in (47*F)
>> Fish 46*F
>> Green Beans 46*F
>> Ham 45*F
>> Hash Browns 45*F
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice maker was observed soiled with accumulations of grime and debris.
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 service cart 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of food storage containers were not observed sanitized. Employee was washing equipment by hand in the three compartment sink and was observed just washing and rinsing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb(s) above the cookline not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
03/02/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: individual butter 51-69*F*, individual Creamer 50*F cold holding at improper temperatures.
Correction: Move foods to a refrigeration unit to ensure that foods are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pancake mix for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surface of ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs located in the cook area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the cook area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
10/26/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers located in the cookline are stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pooled eggs stored on the top rail of the make table cold holding at 58*f. Egg pan was sitting on top of another pan.
Correction: Placed pan down inside of the pan rail so that the cold air may circulate around the pan.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found in poor repair:
>> Warmer Gasket
>> Walk-in cooler gasket.
Correction: Repair or replace.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs located above the cookline not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back kitchen area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
06/17/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employee was observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored at the cookline, in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored with handles in contact with food ( Sugar bins located at the cookline and Bulk sugar bin.
Correction: Store in-use utensils or dispensing utensils in the food with their handles above the top of the food and the container.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk 43*F -50*F that was being stored in a ice bath was cold holding at improper temperatures.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. If ice bath is being used ensure that the ice is at the same level of as the food in roder to keep proper temperatures.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) gravy in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs and hamburgers is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the followng equipment is in poor repair:
>> Warmer
>> Walk-in cooler
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Sugar and jelly packets stored in bowls was observed stored at the cookline handsink, on the wrongs side of the splash guard.
Correction: Store single service items in a area where it is not subject to contamination.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot and cold water valves at the kitchen handsink were turned off, not allowing water to flow
Correction: Turn water on to ensure that the handsink and water is accessible for hand washing.
- Light Bulbs Protective Shielding
Observation: Light bulbs located in the ceiling at the cookline not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Wall under three compartrment sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/04/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Person in Charge (repeated violation)
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. EHS asked both employee and person in charge if they were of the big five foodbourne illnesses that would exclude employees from working with food and only two illnesses were mentioned by the employee
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. Reviewed a employee health policy with the PIC so that it is acknowledged he knows where to find information concerning employees health related to Hep A, Ecoli, Salmonella, Shigella, Norovirus.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Gravy sauce observed at 126*F hot holding at improper temperatures in the food warmer.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Gravy was removed from the food warmer and reheated to 165*F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) @Mash potatoes and gravy in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pancake mix located at the grill
Correction: for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, hamburgers, steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Handsink was blocked by equipment and tea used tea bags were observed inside of the basin.
Correction: Handsinks are for hand washing only, remove the items preventing its use.
|
11/21/2014 | Routine | |
All temperatures were taken internally unless otherwise noted
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after eating or before donning a new pair gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation after eating or drinking. Hands are to be washed before donning a new pair of gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees were eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Single used gloves are being left in food products and being re-used by employees.
Correction: Single used gloves are to be used only for one task such as working with readty-to eat foods or raw animal food used for no other purpose, and discarded when damaged or soiled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Time as a Public Health Control*
Observation: Pancake mix for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Operator also stated that he used time for the pancake mix but did not have a written policy
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. EHS will provide a written policy.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, hamburgers, steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were in poor condition that prevents necessary maintenance and cleaning:
>> food pan shelving in dishware area.
>> Metal dish cart.
>> Shelving in walk-in cooler
>> walk-in door gasket
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Walk-in gasket soiled
>> Single door reach-in cooler soiled.
>> Top of oven was soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Eight light bulbs burnt out in the storage room
Correction: Replace bulbs.
- Physical Facilities in Good Repair
Observation: Floor leading to the back storage room observed with peeling paint.
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust bunnies on the walls and ceiling throughout the dishwash area.
Correction: Clean
|
07/23/2014 | Routine | |
All temperatures were taken internally. The dumpster area had trash on the outside of the dumpster. Operator stated that they share the dumpster with neighboring operations.
- Person in Charge
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled squeeze bottles of olive oil were found at the cooking grill.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop handle was stored in contact with the ice.
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
Observation: Wiping cloths located at the cookline was improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: Food container of cheese sauce was not arranged to allow maximum heat transfer. At the time of the evaluation the temperature of the cheese sauce was 79*F
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. Recommended reheating the cheese back up to 165*F to minimize bacteria growth and restart cooling process.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the is not corrosion resistant, nonabsorbent, and/or smooth:
1. Newspaper lining under make table.
2. Microwave supported with baare wood.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of bare wood and newspaper.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of multiple plastic food containers is not designed or constructed to be smooth and it contains cracks and food stains can not be easily cleaned.
Correction: The operator discarded the food containers that were soiled and cracked.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink located in the kitchen 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1. Food warmer gasket.
2.Cookline freezer racks.
3.Shelving in the kitchen.
4. Can opener blade broke.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment used in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
1. Table mounted can opener.
2. Bucket used to transfer ice from ice maker to the cookline.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Sides of the hot holding cabinet.
2.Hot holding cabinet door gaskets.
3.Undercounter storage space under the microwave.
4. Kitchen table located in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items ( plastic spoons and forks) observed stored at the dishwasher area with the food contact surface facing upward
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Invert so the handle is facing upward.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cookline is being used for purposes other than washing hands. Sponges, steel wool, and coffee bags were observed in and around the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Faucet on the handsink located at the cookline had a constant leak.
Correction: Repair.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside dumpster refuse container was open.
Correction: Cover all waste containers when not in continuous use.
- Floor Carpeting, Restrictions and Installation
Observation: Carpet matting installed as floor covering in the grill area.
Correction: Remove carpeting and replace with approved floor material.
- Lighting, Intensity
Observation: Four lights out total located in the store room hallway and the store room
Correction: Repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of bleach on the cookline is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
04/09/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- stove drip tray
- exterior of fryer
- low boy freezer next to grill shelving
- roller cart in the back
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: food bins 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
Observation: gooseneck at 3 compartment sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- 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 - Cleaning Frequency and Restrictions
Observation: Wall adjacent to mop sink is in need of cleaning.
Correction: Clean
|
04/01/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that mac and cheese in walk in ref was not covered.
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces (repeated violation)
Observation: Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- stove drip tray
- exterior of fryer
- low boy freezer next to grill shelving
- roller cart in the back
Correction: CLEAN
- Plumbing System Maintained in Good Repair
Observation: Gooseneck at 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Personal Care Items - Storage
Observation: Observed multi vitamins stored on top of counter with food items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
01/23/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- stove drip tray
- exterior of fryer
- low boy freezer next to grill shelving
- roller cart in the back
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.
- 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.
- Mops - Drying Mops
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.
|
10/18/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Observed Ice scoop stored in ice machine.
Correction: Store ice scoop on rack provided on the interior of the ice machine.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Meat slicer in back of facility in wash room area is in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- stove drip tray
- exterior of fryer
- low boy freezer next to grill shelving
- roller cart in the back
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.
- 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.
|
07/06/2012 | Routine | |
All temperatures are internal unless otherwise noted. Discussed with owners the policy on service animals.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed cutting knives stored in between prep tables.
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.
- Food Storage - Clean and Dry Location
Observation: There were cases of food stored directly on the floor in the dry goods storage room.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored on food prep table at cook line
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no proper consumer advisory.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the plastic lids used for food storage containers contain cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the the lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The followiing pieces of equipment were observed inpoor repair:
>>Grill drawer gaskets
>>The coating is eroding on shelves inside undercounter freezer >>The interior panel door is cracked in several place inside the under counter freezer.
>>Door gasket of walk in cooler
Correction: Repair or replace the equipment in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is 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 following non food contact surfaces are in need of cleaning:
>>Sheet pans on speed rack
>>Sprayer wand nozzlwe is not clean
>>Shelf at front counter storing cleaning supplies
>>Side of fryers
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed metals pans in dish washing areastacked 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: Observed equipment rack in back prep area positioned in between the hand sink and mopsink.
Correction: Reccomend relocating equipment to adjacent rack and installing splashguards and plexi glass or equivalent to allow for clean items stored on rack to remain free from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located behind grill line was blocked by serving bowls, preventing access by employees for easy handwashing.
Correction: Access to all handwashing facililties is to be available during all hours of operation. Instructed manager to remove the serving bowls.
- Physical Facilities in Good Repair (repeated violation)
Observation: Base tile below left drainboard of 3 compartment sink is 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: The following physical structures noted are in need of cleaning:
>>Wall left of bach handsink
>>Wal above 3 compartment sink
>>Back exit door
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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed several bottles of multi vitamins stored on the food prep table on steram line.
Correction: Employees should store all medications or personal property in a designated area within the establishment away from food contact surfaces.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/21/2012 | Routine | |
All food temperatures are internal.
2012 permit issued, post in public view. Reviewed emergency hazards and employee health.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop was stored with the handle in the contents of the ice.
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: The slicer in the back needs cleaning.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- stove drip tray
- exterior of fryer
- low boy freezer next to grill shelving
- roller cart in the back
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: lexan 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Cold water handle on the 3 compartment sink is leaking.
Correction: Repair.
- Refuse - Covering Receptacles
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor paint in the dry storage area is worn.
Correction: Repaint.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall around the mop sink needs cleaning.
Correction: clean.
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11/17/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Hair Restraints - Effectiveness
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compatment sink is not properly sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Microwave no longer used (Not working) next to grill line not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are in need of cleaning:
-Gaskets in walk in freezer
-Gaskets attacheed to UC reefers
-top of juice line
-top of hot holding box
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Several food storage 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The gooseneck of the 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are in need of cleaning:
-Walls located next to grill
-Walls behind warewashing machine
-Floors underneath grill
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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09/14/2011 | Routine | |
- Person in Charge
Observation: City of Hampton food manager certificate is not posted in public view
Correction: post certificate and VIrginia. Department of Health permit in public view
- Gloves - Use Limitation
Observation: glove removed and left in the breading container
Correction: gloves once taken off are to be thrown out
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter patties in upright ref, 53 ( other product in unit at 41 )
Correction: maintain the butter patties in the refrigeration unit or in the cold recess ./well . The product must be maintained at < =41
- Equipment - Good Repair and Proper Adjustment
Observation: drink fountain frame ( left side of the cookline ) surface is pitted / deteriorated ( no longer smooth )
>> inoperable microwave oven present
Correction: >> restore cabinetry - frame drink fountain to smooth -durable - non absorbant and easily cleanable
>> remove inoperable microwave oven
- Non-Food Contact Surfaces
Observation: walk in refrigeration unit gasket dirty / stained
under side frame of the fryer / grills need cleaning
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: cold faucet right gooseneck 3 compartment sink leaking
Correction: repair so that it does not leak
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumpster lid missing
Correction: have dumspter lid replaced or have dumpster replaced
- Refuse - Covering Receptacles
Observation: grease reclaimation unit lid not in place
Correction: grease reclaimation barrel to be covered
- Physical Facilities in Good Repair (repeated violation)
Observation: painted concrete floor storeroom and from prep area to rear exit surface worn
Correction: in time repaint the concrete floor
- Personal Care Items - Storage (corrected on site)
Observation: bread for restaurant stored with personal care and over the counter items
Correction: product for the patrons may not be stored with personal articles
|
06/07/2011 | Routine | |
All food temperatures are internal.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced roast beef and chicken salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-trash can in kitchen
-pipes under dish table
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-paint peeling on floor in store room
-cove molding tile loose under dish table
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall below the dish table/3 compartment sink is in need of cleaning
Correction: Clean
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02/11/2011 | Routine | |
Restaurant representatives - add corrected or new information about Brandons Kitchen, 3370 Commander Shepard Blvd. 100, Hampton, VA 23666 »