The above observations and the following were discussed with the person in charge:
-Thermometers are on order for several coolers.
-Replace the gasket on the door of the pasta prep cooler.
-Water temperature for sanitizer.
Veggie Wash measured at 30 ppm. Acceptable range is 30 ppm-80 ppm.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed bulk food storage containers containing flour, sugar, etc. stored in the back of the kitchen without being labeled.
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: In-use utensils improperly stored between use. Observed utensils stored in water that measured at 77'F. The PIC turned the burner up to increase the temperature of the water during the inspection.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The lasagna in the hot holding cabinet on the line was observed to be hot holding at improper temperatures. Lasagna measured at 120'F internally. The PIC placed the lasagna into the oven and heated it to 167'F internally.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The diced tomatoes and cooked artichoke stored next to the oven was observed to be cold holding at improper temperatures. Diced tomatoes measured at 47'F and cooked artichoke measured at 47'F internally. The cold holding equipment was not turned during the inspection. The PIC turned the cooler on and placed bagged ice on all potentially hazardous foods in this cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) foods in the refrigeration unit were not discarded by the ""consume by"" date. Observed Half & Half (dated 2/18/16) and heavy cream (dated 2/21/16) stored in the walk in cooler for use. The PIC discarded the products during the inspection.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep tables on the cooks line and several small cutting boards used throughout the kitchen 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the ramekins and bowls on the drying rack 2. the bowl used to mash potatoes 3. the slicer blade and surrounding areas 4. the can opener blade 5. the tomato dicer. All items were taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven by the pantry prep station was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior of the stand oven in the back of the kitchen was observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the stand oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the exterior of multiple food storage containers stored throughout the facility 2. the exterior of the vinegar containers stored under the honey on the storage rack in the back prep area (honey leaked onto these containers) 3. the can opener and table top holder 4. the exterior of the food processor 5. the exterior of several stainless steel pans.
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 the equipment were not observed sanitized. The in use dishmachine final rinse sanitizer measured at a maximum of 150'F. The booster for the dishmachine had not yet be turned on. The PIC turned on the booster heater and the high temperature sanitizer was corrected to 184'F.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward along the front prep line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the wait station is being used as a dump station. Observed ice and milk in the handsink during the inspection. Advised the PIC to ensure handsinks are used for handwashing only.
Correction: The handwash facility identified above is to be used for washing hands only
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02/22/2016 | Routine | |
Discussed the following with the Person In Charge:
1) Cutting Boards
2) Dish Drying Procedures
3) Dust On Ceiling Vents
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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: 1) the blade of the can opener 2) ladels, grater, knives, spoodles on the storage rack in the prep area 3) several stainless steel pans in the warewashing area. PIC took all the equipment to the warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink near the prep sink area was measured at a temperature of 82'F. Hot water was turned off to the handsink, the PIC turned the hot water back on to the handsink.
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.
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08/26/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Small leak observed under the handsink along the prep line in the back of the kitchen. Repair as needed.
-All in use utensils are washed, rinsed and sanitized or changed out at least once every 2 hours.
-Remove the consumer advisory from the kids menu.
-Time as a public health control policy discussed and provided.
-Victory Veggie Wash measured at 30 ppm during the inspection.
The PIC was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken and bacon bits observed to be cold holding at improper temperatures. Cooked chicken and bacon bits were measured at 46'F internally during the inspection. The cooler was measured at 50'F. PIC discarded both items and is only using the cooler to hold foods that do not require temperature control for safety until the cooler can be repaired.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Facility is using time as a public health control for sliced tomatoes. No written policy showing procedures has been submitted to the health department for approval. Policy and procedures discussed with the person in charge during the inspection.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Several sinks and prep tables throughout the kitchen are no longer 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 door gaskets on several prep coolers throughout the kitchen and the cooler in the bar were observed to be in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was observed to be dull. Metal shavings were observed along the sides of the blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the broil pans 2. interior of several plastic containers on the storage rack 3. several ladles, zester and brushes stored on the wall storage rack 4. the dicer and slicer stored under the prep table 5. the can opener blade. The PIC had all items cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The surfaces of the following equipment was observed soiled with accumulations of grime and debris: the interior of several ovens throughout the facility and the interior of the microwave oven by the pizza prep.
Correction: Clean the surfaces of equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of several stainless steel containers stored on the drying racks (date marking stickers) 2. the exterior of the pans stored over the grills and ovens have a large accumulation of carbon build up 3. the hood vents.
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
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink by the grill was measured at a temperature less than 100°F. Water was allowed to run for several minutes and a maximum temperature of 60'F was measured.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwashing station at the wait station is being used as a dump station. Observed ice and seeds in this sink.
Correction: The handwashing facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and walls throughout the facility and the ceiling vents in the restrooms noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/24/2015 | Routine | |
Additional Equipment Temperatures: Dessert Cooler: 40'F, True RIF: 10'F, Wait Station RIC: 30'F, Bar RIC: 35'F,
Additional Food Temperatures: Pepperoni Roll-PT-IT: 38'F, Cooked Chicken-PT-IT: 35'F, Anglaise-PT-IT: 39'F, Butter-PT-ST: 40'F, Milk-RIC-ST: 45'F
The above observations and the following were discussed with the person in charge:
-Recommend placing a small soap dispenser at the handsink along the line.
-Employee health policy discussed.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Reseal the handsink to the wall in the back food prep area.
-Hood vents will be cleaned today.
Vegetable Wash concentration measured at 60 ppm (30-80 ppm recommended).
Quaternary ammonium 146 sanitizer measured at 200 ppm in the 3 compartment sink in the back and in the bar.
Please provide a copy of the parasite destruction information from the food supplier to the health department for the raw salmon.
The person in charge was very knowledgeable and cooperative throughout the inspection. Facility observed to be very clean and well maintained, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger stored over raw steak in the walk in cooler. PIC placed the steak over the hamburger during the inspection.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Cutting Surfaces
Observation: The green and tan cutting boards and the large white cutting boards along the prep table coolers 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the interior of plastic containers stored on the drying rack 2. the spoons, brushes, etc stored on the drying rack 3. the areas around the blade of the slicer. PIC had all items cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of all plastic food containers (date marking stickers were not removed prior to cleaning) 2. the exterior of the panini press 3. the ceiling vents in the ladies restroom.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Bowls and plates along the front line were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store bowls and plates with food or lip-contact surface facing downward to prevent contamination prior to use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer spray bottles stored on the shelf with to go containers. PIC moved the spray bottles to the designated area.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/18/2014 | Routine | |
No violations observed at this time, Food borne Illness Worksheet attached to complaint
Discussed with Person in charge:
1. Employee Health
2. Food handling procedures
3. Date marking procedures
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No violation noted during this evaluation. | 07/03/2013 | Complaint | |
Additional Temperatures: Pasta-WIC-It: 39'F, Bolonaise-WIC-IT: 37'F< Cooked Chicken-WIC-IT: 34'F, Half & Half-RIC-ST: 40'F, Half & Half-RIC-ST: 41'F Dishmachine Final Rinse: 192'F
The above observations and the following were discussed with the person in charge:
-Employee health policy observed and discussed.
-Cutting boards are on order.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every hour.
-Recommend discontinuing the storage of the pizza cutter in sanitizer. PIC stated that employees do not wipe off the cutter prior to slicing pizza.
-Please replace the dim light bulbs in the hood.
-Dipper well not in service at the time of inspection, ensure the water holding the utensils is being changed out every 4 hours.
-Please replace the test strips used to monitor the concentration of the quaternary ammonium sanitizer. Test strips appear to have gotten wet. Sanitizer measured at 200 ppm in the buckets and in the 3 compartment sinks.
The PIC was very knowledgeable regarding food safety and was willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in several coolers along to cooks line. PIC provided thermometers for the coolers during the inspection.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rinse sink is no longer 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, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the knives on the magnetic knife strip on the front line and in the back prep area 2. the slicer and surrounding area 3. the mixer bowl 4. the measuring spoons stored over the prep station in the back of the kitchen 5. several utensils stored on the storage rack in the back of the kitchen. PIC took all items to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of the ovens on the front line were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the panini grill 2. the bread rack in the back of the kitchen 3. the storage shelves in the back of the kitchen 4. the exterior of several plastic and stainless steel containers throughout the facility (date marking labels have not been removed prior to cleaning).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Plates on the front line were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store plates with food or lip-contact surface facing downward, or wrap/cover the top plates to prevent contamination prior to use.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks on the front line by the pasta station and in the restrooms were measured at a temperature less than 100°F. Observed the water temperature to be measured at 68'F on the line and at 87'F in the restrooms.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwashing station in the bar is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the small handsink on the front line and at the handsink next to the 2 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a soap dispenser attached to a food prep table next to the panini grill. A small handsink is provided in this area with splash guards. The soap dispenser has been secured to the prep table outside of the splash guards.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/27/2013 | Routine | |
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