Great job of maintaining proper food temperatures.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. EHS observed containers of spice without label. PIC corrected.
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) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed scoops and measuring cup stored handle down inside containers of sugar and brown sugar. PIC removed.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep, pepsi refrigerators, and drawers. .
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the Turbo Air refrigerator is in poor repair. EHS observed torn gasket on Turbo Air refrigerator.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the kitchen is being used as a dump station. EHS observed ice inside hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only. Educated facility to not use hand sink for any other purpose but to wash hands.
- Light Bulbs Protective Shielding
Observation: EHS observed light bulb in Kitchen and storage areas are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/25/2016 | Routine | |
Great job of correcting previous findings.
No violation noted during this evaluation. | 01/04/2016 | Follow-up | |
Cleaning has much improved but pay attention to the flat grill grease drain and under the deep fryers. EHS recommends establishing a daily cleaning schedule. Food handler cards must be made current. This is a consistent repeat for this facility. Cooling is a major concern for food safety for this facility. Cooling logs are to be faxed to local health department.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards have expired. Update right away as required by City it is a class 1 misdemeanor for violation.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Foods observed on the floor in both walk in refrigerations. ;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination from spills, splashes and pest/rodent infestation.
- Critical: Cooling* (repeated violation)
Observation: Various meat products as brisket, chicken bbq are noted not being adequately cooled to prevent the growth of harmful bacteria. Cooling logs faxed to the local health department indicate cooling is not done properly. This is EHS 3rd visit to the facility to re-explain the process. EHS discussed importance and risk to the owner and PIC. Continue to fax logs. Owner to have meeting with all employees this Thursday 12/3/15.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked burger and ribeye 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Star Pro-max. Observed build up on unit of food and grease.
Correction: Clean and sanitize these surfaces for food contact. Equipment need scrubbed. establish a daily cleaning schedule for unit.
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12/01/2015 | Follow-up | |
Cold side knob of handwashing sink still not repaired. Date marking still observed not being completed. PIC date marked during inspection correcting violation. Cold holding issues still at prep unit across from grill with the more dense food products. PIC replaced with food in walk in. Time being used for french fries but documentation is still being marked for proper disposal. Documentation is required. Food still not being covered in walk or reach in refrigerations. Bulk containers still not labeled. PIC corrected during inspection. Floor observed not smooth and easily cleanable. Dispensing utensils in bilk containers observed with handles in food. PIC removed items. EHS discussed facility with Manager at last visit that a cooling must be completed in their cooling process and to maintain logs in a binder. No observation at follow up of this process being done. EHS provided steps and logs again for the facility and the logs must be faxed to the health department at 757-514-4865 every week and maintained in a binder. Also, handwashing still observed being used for other purposes (cooking utensil stored in sink). Facility is in need of deep cleaning. Light bulbs are missing plastic covers. Facility has 2 weeks to have all observations resolved.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards have expired. Update right away as required by City it is a class 1 misdemeanor for violation.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Foods observed on the floor in both walk in refrigerations. ;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination from spills, splashes and pest/rodent infestation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked burger and ribeye 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Star Pro-max. Observed build up on unit of food and grease.
Correction: Clean and sanitize these surfaces for food contact. Equipment need scrubbed. establish a daily cleaning schedule for unit.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Right side (cold) observed not working at one handwashing sink and the hot knob not working at another handwashing sink. PIC fixed the one wit the cold knob not working but the sink with the damaged hot knob still needs repaired.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grill, deep fryer (under) door handles of equipment, side of equipment, shelves and edges of doors frame need clean in the kitchen noted in need of cleaning. Establish a daily cleaning schedule to remove the build up of grease and food to prevent the presence of pest, rodents and pathogen growth. Facility in need of deep 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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11/11/2015 | Follow-up | |
PIC did not put logs in place as instructed the previous day. EHS re-emphasized the importance of the temperature/cooling logs to be maintained. EHS re-enforced the use of the logs for daily use and will expect to have them available at every inspection.Logs are to be maintained ion a binder. EHS will reinspect facility in 2 weeks to ensure all discrepancies are corrected.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards have expired. Update right away as required by City it is a class 1 misdemeanor for violation.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Foods observed on the floor in both walk in refrigerations. ;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination from spills, splashes and pest/rodent infestation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) BBQ, Ribs, Brisket, wings, baked beans 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked burger and ribeye 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: Heat lamp for warming was observed in a state of repair and condition preventing the equipment to be used as designed. Light bulb is out. Have bulb replaced right away.
Correction: Discard, replace or repair the bulb to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Star Pro-max. Observed build up on unit of food and grease.
Correction: Clean and sanitize these surfaces for food contact. Equipment need scrubbed. establish a daily cleaning schedule for unit.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Right side (cold) observed not working at one handwashing sink and the hot knob not working at another handwashing sink. PIC fixed the one wit the cold knob not working but the sink with the damaged hot knob still needs repaired.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grill, deep fryer (under) door handles of equipment, side of equipment, shelves and edges of doors frame need clean in the kitchen noted in need of cleaning. Establish a daily cleaning schedule to remove the build up of grease and food to prevent the presence of pest, rodents and pathogen growth. Facility in need of deep 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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09/19/2015 | Follow-up | |
Many food items in RIR were out of temperature. Based on information provided items will be cooked and 165F and a temperature log (cook) will be provided to EHS on follow up. PIC is having RIR unit check for maintenance. All items have been removed from refrigeration. EHS also went over two step cooling process for large beef roast and provided information sheet and logs for future use to ensure prevention of spore forming bacteria. Observed reed plastic cap on fire suppression system missing on one of the knobs. Red cap is required to prevent grease build up in pipe. Contact service company to address issue. Also have hood system wiped down daily to prevent build up. Update Food handler cards required by City Ordinance. EHS will follow up next day to ensure temperature logs are established.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards have expired. Update right away as required by City it is a class 1 misdemeanor for violation.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Tongs observed hanging on handle of fry equipment and knife stored between prep unit and stainless steal table which contamination the utensils. EHS educated food worker and item was remove.
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: Food stored on the floor or food stored less than 6" above the floor. Foods observed on the floor in both walk in refrigerations. ;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination from spills, splashes and pest/rodent infestation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: BBQ at 123F hot holding at improper temperatures. Based on time put in hot holding unit item was reheated to 163F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: French fries, Chicken salad, prepared potato salad and sliced tomatoes cold holding at improper temperatures. Items were discarded and replaced with food items from walk in. EHS educated PIC. Fries that have been cooked must be maintained at 135F or above or 41F or below. Not at room temp. Also bbq (7 bags), chicken 1/2 (7), brisket, ribs (91/2 racks), Sliced turkey (15 packages) and 2 bags of wings in RIR was reading out of temp. Equipment not working properly. Food to be cook to 165F to kill bacteria. EHS provided log for PIC to record items cook temps. EHS will follow up next day with logs.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) BBQ, Ribs, Brisket, wings, baked beans 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked burger and ribeye 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 - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. EHS discussed concerns. Recommended that use deli paper on surface until cutting board can be refurbished or replaced..
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. PIC is utilizing deli paper until corrected.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration at 0ppm. PIC corrected solution to 100ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment and Utensils - Good Repair and Calibration
Observation: Heat lamp for warming was observed in a state of repair and condition preventing the equipment to be used as designed. Light bulb is out. Have bulb replaced right away.
Correction: Discard, replace or repair the bulb to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Star Pro-max. Observed build up on unit of food and grease.
Correction: Clean and sanitize these surfaces for food contact. Equipment need scrubbed. establish a daily cleaning schedule for unit.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the grill is being used as a dump station. EHS observed worker dump food down the drain of handwashing sink. EHS educated worker on the matter and its health risk,
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Right side (cold) observed not working at one handwashing sink and the hot knob not working at another handwashing sink. PIC fixed the one wit the cold knob not working but the sink with the damaged hot knob still needs repaired.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grill, deep fryer (under) door handles of equipment, side of equipment, shelves and edges of doors frame need clean in the kitchen noted in need of cleaning. Establish a daily cleaning schedule to remove the build up of grease and food to prevent the presence of pest, rodents and pathogen growth. Facility in need of deep 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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09/18/2015 | Routine | |
Date marking is much improved. Just make sure your date marking is consistent. Handouts were provided for employee health (1B Form), two step cooling, hold temperature and cooking temperature. When using time as for your French fries ensure that documentation is being used (disposition time). Complete food handler cards for all workers and watch utensil storage between use. Monitor cold holding temperatures of prep unit due to the heat generated from cook line.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. File indicates food handlers card have expired and no food handler cards were on site.
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk ordinance requires food handler cards for all servers and food workers or it is a class 1 misdemeanor for each violation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit and 4 seperate cutting boards 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 - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the under the deep fryer, grill area, bottom shelves that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment and under equipment 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. Prevents pathogen growth and harboring conditions for pest and rodents. Recommend a more frequent cleaning schedule.
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05/09/2015 | Follow-up | |
Establishment needs to work on maintaining proper cold holding temperatures and to properly cool foods to prevent pathogen growth and causing a foodborne illness. Date marking meeds to be accomplished. Also proper cleaning must be accomplished to prevent pathogen growth and harboring conditions for pest and rodents.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. File indicates food handlers card have expired and no food handler cards were on site.
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk ordinance requires food handler cards for all servers and food workers or it is a class 1 misdemeanor for each violation.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. When asked food worker he could not answer the question.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed bowl in flour bin as dispensing utensil with no handles contaminating food
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed tongues being stored on handle of stove where it is contaminated as workers walk by it and hit it.
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: Cooling*
Observation: BBQ noted not being adequately cooled to prevent the growth of harmful bacteria. Bin of pulled pork was observed at 83F after 14:30. When asked the worker stated food was done cooking at 10:00. That is over 4 hours in the danger zone where pathogens grow.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa, cut tomatoes cold holding at improper temperatures in the prep unit. Unit is exposed to a lot of heat and when the lid is off magnifies the cold holding issue. Recommend using time as a method of control but ensure there is documentation of the time to dispose or serve for the TCS foods. items were discarded and replace.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ribs, bbq, prepared potatoe salad, cut tomatoes 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit and 4 seperate cutting boards 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*
Observation: The following equipment food-contact surfaces were observed soiled to sight and to Potato cutter was observed with food debris accumulation over a period of time.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the under the deep fryer, grill area, bottom shelves that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment and under equipment 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. Prevents pathogen growth and harboring conditions for pest and rodents. Recommend a more frequent cleaning schedule.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward exposing it to dust, spills and splashes. Also boxes of sigle serve cups stored on floor in back storage area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front is being used for purposes other than washing hands. Observed a spoon and a scrub pad in the sink
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination and encourage use.
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04/07/2015 | Routine | |
Facility looks very clean. EHS Hoggard witnessed proper cooling, techniques and practices
No violation noted during this evaluation. | 01/20/2015 | Routine | |
Overall facility looks good and is well maintained. It was noted and corrected that raw items of animal origin should not be stored near or over ready to eat items.
No violation noted during this evaluation. | 10/21/2014 | Risk Factor | |
- No date-labeling found on any food products in TurboAir Refrigerator.
- Clean duct and oil residue on air return and behind air return.
- Ensure all lights are shatter resistant and / or properly covered or shielded.
- Entire facility is in need of a deep cleaning.
- Repair plumbing leak.
- Plastic piping used at three-compartment sink needs to be thoroughly cleaned or replaced.
- EHS was unable to read gauges on dishwasher
- Utensils - In-Use - Between-Use Storage
Observation: Improper storage of scoop (scoop found on top of lid of product).
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Serving utensils were unclean found on clean surface. In addition, cleaned utensils found on unclean tray.
Correction: Clean and sanitize these surfaces for food contact. Ensure storage for clean untensils are seperated from unclean utensils.
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01/24/2014 | Routine | |
- Great job with health cards! Ensure everyone has one and keeps them current. Bring ServSafe certificates to this Office or take the test to maintain current cards.
- New catering unit: clean but no power
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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* (corrected on site)
Observation: Hamburger & ribs (in grill drawers) and chicken salad (atop True drawers) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the True lowboys (1- & 2-doors), Victory drawers, or True drawers.
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.
- Warewash Machine, Data Plate Operating Specifications
Observation: The affixed data plate on the warewashing machine is worn and no longer legible.
Correction: Replace the data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications
Correction: wash temperature measured at 142 degrees.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 200 degrees.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility noted in need of a deep 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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05/07/2013 | Routine | |
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