- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishwasher in kitchen and bar not properly sanitizing.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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10/06/2015 | Routine | |
Good improvement on taking corrective actions related to food safety.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in slide drawer cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the walk in is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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04/13/2015 | Routine | |
Previous violation corrected. Southwest unit cold holding below 41*F.
No violation noted during this evaluation. | 11/03/2014 | Follow-up | |
Spoke with Stephanie about temperature logs, need to use probe food thermometer, need to read temperature of TCS foods and need to take corrective actions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods cold holding at improper temperatures in the southwest unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain southwest unit.
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10/29/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pork cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/21/2014 | Follow-up | |
Good job on food handling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, prime Rib, Tomatoes, and Pulled Pork cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Continue to monitor and redord food temperatures per risk control plan taking corrective actions. Colin suggested using metal pans to help with cold holding.
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09/25/2014 | Routine | |
Training in Cold Holding & Cooling Project with district standardization officer (JD & CCP)
No violation noted during this evaluation. | 08/19/2014 | Training | |
Implemented Risk intervention plan for cold holding.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tomatoes not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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: Pork and sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Southwest unit not cold holding at or below 41*F.
Correction: Maintain southwest unit to properly cold hold. Relocate TCS foods until unit is properly working.
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08/19/2014 | Risk Factor Intervention Evaluation | |
Good job on food safety.
No violation noted during this evaluation. | 06/10/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Scoop set in dipper well with no water. Food has dried on utensil.
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 and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Vegetable slicer has food debris remaining after being washed.
Correction: Throughly wash rinse and sanitize food contact surfaces.
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02/10/2014 | Routine | |
Corrections made from previous inspections.
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The wait staff is 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in southwest prep table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain southwest prep table to cold hold properly.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at both kitchen hand sinks.
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
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09/19/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken, pork, beef, sliced tomatoes, and fully cooked chicken cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Service cold holding units.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar hand sink.
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
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09/12/2013 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Dishwasher leaking.
Correction: Repair leak from dishwasher.
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04/30/2013 | Routine | |
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