Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The food-contact surfaces of all of the cutting boards were observed heavily stained.
Correction: Clean and sanitize these surfaces for food contact. If they cannot be cleaned, either re-surface them or replace them.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the bar soda gun nozzles, and the interior surfaces of the ice machine, which were in contact with non-potentially hazardous food items (soda, ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the soda gun nozzles and the interior surfaces of the ice machine 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.
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02/03/2016 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves above the prep unit on the cook's line and the shelves in the walk in cooler are not corrosion resistant, nonabsorbent, and/or smooth. Shelves are covered with rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1-the utensil storage bucket near the cook's line, 2-the shelves above the prep unit, 3-inside of the reach in freezer, 4-inside and outside of the deep fryer cabinet, 5-the sides of the cook top and grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in upstairs bar is not smooth and easily cleanable. The floor is bare wood.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The bare wooden wall around the upstairs window air conditioner is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the bottom of the outer kitchen door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the ceiling above the cooks line (large hole), 2-2 light fixtures in the kitchen are not working, 3-floor tiles throughout the kitchen and bar area are cracked and damaged, 4-the walls in the walk in cooler (broken around the door and panels are separating), 5-the ceiling above the bar (hole).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/04/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The food in the undercounter cooler on the cook's line is cold holding at improper temperatures. Observed mashed potatoes (52'F), cooked pasta (49'F). Both items were voluntarily discarded during inspection and the temperature of the unit was lowered.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods are not properly dated for disposition: In the prep unit: pulled pork, cooked pasta, chicken salad. In the walk in cooler-broccoli cheddar soup. All items were dated during inspection.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves above the prep unit on the cook's line and the shelves in the walk in cooler are not corrosion resistant, nonabsorbent, and/or smooth. Shelves are covered with rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any of the cold holding units.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior of the chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy build-up of ice inside to the freezer.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the cutting boards were observed soiled and stained. Cutting boards were taken to the dish machine to be cleaned. If unable to clean, boards will be sanded.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine and the bar soda gun nozzles, which were in contact with non-potentially hazardous food items (ice, soda) were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The food contact equipment surface of the toaster oven was observed soiled and dirty. Oven was cleaned during inspection.
Correction: Clean the food contact surface of the toaster 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 surface of the following equipment have accumulations of grime and debris: 1-the utensil storage bucket near the cook's line, 2-the shelves above the prep unit, 3-inside of the reach in freezer, 4-inside and outside of the deep fryer cabinet, 5-the sides of the cook top and grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen was observed blocked, by a mop and a mop bucket preventing access by employees for easy handwashing. Mop and bucket were moved during inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The bare wooden wall around the upstairs window air conditioner is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The bare wooden floor in the upstairs bar is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the kitchen is not smooth and easily cleanable. Paint is pealing from the ceiling due to water leak from rain.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in upstairs bar is not smooth and easily cleanable. The floor is bare wood.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb over the cook's line is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the bottom of the outer kitchen door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the ceiling above the cooks line (large hole), 2-2 light fixtures in the kitchen are not working, 3-floor tiles throughout the kitchen and bar area are cracked and damaged, 4-the walls in the walk in cooler (broken around the door and panels are separating), 5-the ceiling above the bar (hole).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-The floors throughout the kitchen, especially under the equipment, 2-the walls throughout the kitchen, 3-the spice shelves, 4-wall behind the equipment on the cooks line, 5-the sill and bars of the kitchen in the prep area, 6-the fan covers in the walk in cooler.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed wet mop stored in mop bucket in kitchen. Mop was hung up during inspection.
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.
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10/28/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The equipment food-contact surfaces of the white cutting boards on the cook's line were observed soiled to sight and touch. Person in charge stated that he will soak the cutting boards overnight to remove the stains.
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light bulbs over the prep sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: The women's restroom door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap under the back door in the kitchen and large gaps on top and under the front door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the floors in the kitchen tiles missing, weak floors, subfloor damaged), 2-the ceiling in the kitchen, 3-the non-functioning light fixture over the prep sink, 4-the floor tile at the upstairs bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-wall under the ventilation hood, 2-the drain pipes at the upstairs bar..
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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05/15/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a bag of onions on the floor in the walk in cooler. Onions were placed on a shelf during inspection.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Observed cooked pasta, cooked chicken, cooked pork, mashed potatoes and other items in the coolers that were not labeled with a date.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket n the cook's prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door on the cook's prep unit was observed in a state of disrepair and damaged. One of the hinges is broken.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The equipment food-contact surfaces of the white cutting boards on the cook's line were observed soiled to sight and touch. Person in charge stated that he will soak the cutting boards overnight to remove the stains.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the soda gun holder at the main level bar, 2-the top of the dish machine, 3-the mixer base, 4-inside of the fryer cabinet, 5-The gaskets on all reach-in coolers, 6-the spice shelves, 7-the gaskets on the reach in cooler at the upstairs bar..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light bulbs over the prep sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: The women's restroom door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap under the back door in the kitchen and large gaps on top and under the front door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the floors in the kitchen tiles missing, weak floors, subfloor damaged), 2-the ceiling in the kitchen, 3-the non-functioning light fixture over the prep sink, 4-the floor tile at the upstairs bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-wall under the ventilation hood, 2-the drain pipes at the upstairs bar..
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Correction:
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped flies was found on the premises. Observed 6 dead flies in the window sill over the chest freezer.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/15/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 11/21/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The Lemon Meringue Pie in the walk-in cooler is unsound or adulterated. Observed what appeared to be green mold on the edge of the pie. Person in charge discarded the pie.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Heavy Cream in the reach in cooler at the bar was observed cold holding at improper temperature (48'F). Cream was discarded by the person in charge.
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) foods in various refrigeration units are not properly dated for disposition. Observed items such as cooked bacon, cooked rice, cooked pasta, mashed potatoes, lobster bisque and many other items that were not date marked.
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: 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: 1-all of the cutting boards on the cook's line, 2-the cheese grater on the cook's line.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of both soda nozzles at the bar and the interior of the ice machine which was in contact with non-potentially hazardous food items (soda, ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles and the interior of the ice machine 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the panini grill was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the panini grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink at the upstairs bar.
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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10/31/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The restroom hand sinks in the upstairs restrooms are 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 door gasket to the small reach in cooler at the upstairs bar is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering near the upstairs bar and in the restrooms is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and drain pipes at the upstairs bar is 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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03/31/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- 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 cutting board on the cook's line, 2-the plastic container that was holding smallwares. Person in charge had these items cleaned.
Correction: Clean and sanitize these surfaces for food contact.
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11/01/2013 | Risk Factor | |
This is a follow up inspection for the roach infestation. Appears to be under control, continue to have routine pest control and cleaning. Ceiling in kitchen is scheduled to be repaired.
Thank You.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
This is a follow up inspection for status of facility's closure due to roach infestation and flying insects.
Facility has repaired floors and treated for roaches however, roach activity is still very active. Roaches noted on dishes, prep tables, reach in cooler, spice racks, and on dish machine. Facility has agreed to remain closed until a follow up inspection can be done on July 18th, 2013 at 11:00am.
- 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: all dishes, utensils, prep counters, all food contact surfaces throughout the facility.
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Clean entire facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Live roaches found on spice shelf and on the warewashing area. Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/16/2013 | Follow-up | |
Discussed with the person in charge:
1. good date marking observed
2. pest control - EHS was given a copy of the latest invoice from the pest control company - per conversation with the PIC, company treats the facility weekly
- 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: fry baskets, spatula on the sandwich prep unit, knives on the sandwich prep unit.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinets under the fryers, tops of all the bulk food containers, and inside of all the refrigeration units have 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler and gas lines near the fryers.
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: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. During inspection, it was noted that there were no pest traps throughout the kitchen and bar area. Observed live roach on prep table, inside the reach in cooler, on several walls, floors throughout the facility, and stove.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped pests were found on the premises
Correction: Ensure that dead pests are removed to prohibit attracting new pests. Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/11/2013 | Follow-up | |
This was a complaint inspection for roaches and various other items. PIC has voluntarily closed the facility in order to control the insect infestation. PIC has agreed to correct all items above prior to re-opening. Re-opening estimate is Monday July 1, 2013. Please call for re-inspection for inspection. In addition hand sinks lack soap and employee washed hands in the mop sink. Provide soap and ensure handwashing in appropriate sinks. Remove linens lining shelves throughout kitchen and dry storage area.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The following foods located in the RIC at the prep counter appeared to have green mold: sweet potato fries, crab cakes, pork loin chop, chicken and raw cat fish. The PIC voluntarily discarded these foods.
Correction: Ensure food is safe and unadulterated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) foods in the RIC at the prep counter is not properly dated for disposition: pasta salad dated 6/15/13, spinach dip dated 6/17/13, tuna salad dated 6/15/13, aioli dated 6/18/13, pulled pork dated 6/15/13, pork loin dated 6/15/13. PIC voluntarily discarded these foods.
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: 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:
dishes, utensils, cutting boards, prep table and all other food contact surfaces throughout the facility..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the the following has accumulations of grime and debris: microwave, stove, shelves on the cook line, shelves above the stove, shelves in the dry storage area, all the shelves and counters in the bar area, the dish machine area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Air conditioning system is dripping water in the dish washing area.
Correction: Have air conditioning system serviced so as not to have water dripping into the dish area.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front and back door do not close tightly. There are gaps at the top and bottom of the doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors, walls and ceilings are not maintained in good repair. Floors in dish area and wait station are broken through to the earth below the building. The floor in the dish area and wait station is saturated with water, all tiles are non existent, plywood and particle wood exposed. The ceiling has exposed electrical wiring and water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structure of all walls, floors and ceiling noted in need of a thorough 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: Pests-Controlling Pests*
Observation: Observed live roaches on the dishes, in the reach in cooler at the prep counter, in the utensil bin, on the sides and in the crevices of the stove, and in the food inside the reach in cooler. Also observed tiny flying insects throughout the kitchen, concentrated in the bar area. Recommend increasing pest control services to remedy the situation.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead roaches were observed laying on the floor, shelves in the dry storage area, on shelves above the stove and above the prep counter.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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06/28/2013 | Complaint | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink and the three compartment sink are 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 (repeated violation)
Observation: The RIC at the prep area was observed in a state of disrepair and damaged. Water from the RIC was leaking onto the floor.
Correction: Repair the RIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The mop sink was observed in a condition that prevents necessary maintenance and easy cleaning. Sink is broken in three places.
Correction: Repair the mop sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the mop sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) located in the prep area 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: all dishes, food containers and pots and pans. The dishwasher is not sanitizing and PIC has set up the three compartment sink but is then running the dishes through the dishwasher which is removing the sanitizer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces have accumulations of grime and debris: 1) wire shelves 2) outside of pans have a large carbon build up 3) the gaskets on all coolers and freezers 4) the mop sink 5) curtains going from the kitchen to the dining area 6) the pipes behind the stove and deep fry area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door to the establishment has a large gap between the bottom of the door and the threshold.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area. There is no lighting.
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 (repeated violation)
Observation: The following physical facilityes are not maintained in good repair. 1) ceiling in three compartment sink/food prep area, exposed wiring and water damage 2) floors in the kitchen, three compartment sink, dishwashing area, pantry entering kitchen, outside the kitchen entering the dining area, in the WIC and bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Observed dead pests on the floors of the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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06/26/2013 | Follow-up | |
Abbreviations: PIC=person in charge
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink and the three 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 (repeated violation)
Observation: The RIC was observed in a state of disrepair and damaged. Water from the RIC was leaking onto the floor.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The mop sink was observed in a condition that prevents necessary maintenance and easy cleaning. Sink was broken in three places.
Correction: Repair the mop sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the mop sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) located in the prep area 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) all dishes and food containers 2) inside of pans used for cooking The dishwasher is not sanitizing. Set up the three compartment sink to wash, rinse and sanitize until the dishwashing machine can be fixed. PIC has set up three compartment sink to hand wash all pots, pans, utensils and tableware.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface(s) have accumulations of grime and debris:1) wire shelves 2) outside of pans have a large carbon build up 3) the gaskets on all coolers and freezers 4) the mop sink 5) curtains going from the kitchen to the dining area 6) the deep fry unit, inside the cabinet underneath 7) the pipes behind the stove and deep fry area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door to the establishment has a large gap between the bottom of the door and the threshold.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area. There was no lighting.
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 (repeated violation)
Observation: The following physical facilities are not maintained in good repair: 1) ceiling in three compartment sink/food prep area, exposed wiring and water damage 2) floors in the kitchen, three compartment sink, dishwashing area, pantry entering kitchen, outside the kitchen entering the dining area, in the WIC and bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Observed dead pests on the floors of the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/31/2013 | Follow-up | |
Abbreviations: WIC=walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered potato skins were observed in the chest freezer and a container of sesame oil was on the shelf without a cover.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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 chicken stored over raw fish and raw hamburger in the RIC at the prep counter.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed tongs improperly stored on the stove handle in between use.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed blue cheese 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat potato salad, pork, corn chowder in the RIC 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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) condensed milk was not discarded by the ""consume by"" date. Consume date was May 4, 2012.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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 foods are provided on the menu without proper disclosure. The consumer advisory on the menu does not provide an asterisk next to the foods items.
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: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food*
Observation: Observed what appeared to be mold on the bread and on top of the corn starch.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink and the three 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 (repeated violation)
Observation: The RIC was observed in a state of disrepair and damaged. Water from the RIC was leaking onto the floor.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The mop sink was observed in a condition that prevents necessary maintenance and easy cleaning. Sink was broken in three places.
Correction: Repair the mop sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the mop sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) located in the prep area 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) all dishes and food containers 2) inside of pans used for cooking 3) inside of food processor 4) coffee machine. The dishwasher is not sanitizing. Set up the three compartment sink to wash, rinse and sanitize until the dishwashing machine can be fixed.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: 1) all utensils used for customers and for cooking. The dishwasher is not sanitizing. Set up the three compartment sinks to wash, rinse and sanitize until the dishwashing machine can be fixed.
Correction: Clean and sanitize these surfaces for food contact.
- 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 (repeated violation)
Observation: The following nonfood contact surface(s) have accumulations of grime and debris: 1) mixer 2) food processor 3) all shelves 4) outside of pans have a large carbon build up 5) inside and outside of all RIC's, WIC, RIF's 6) the gaskets on all coolers and freezers 7) the mop sink 8) ventilation hood system 9) curtains going from the kitchen to the dining area 10) the inside and outside of the gas stove/oven 11) the deep fry unit, inside and outside 12) the pipes behind the stove and deep fry area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plates, utensils and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Take out containers inverted on shelf with dead pests inside. PIC discarded containers.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the three compartment sink is blocked, preventing access by employees for easy handwashing. PIC removed items in front of the handwashing sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door to the establishment has a large gap between the bottom of the door and the threshold.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area and at the downstairs bar.
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 food prep area. There was no lighting.
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 (repeated violation)
Observation: The following physical facilities are not maintained in good repair: 1) ceiling in three compartment sink/food prep area, exposed wiring and water damage 2) floors in the kitchen, three compartment sink, dishwashing area, pantry entering kitchen, outside the kitchen entering the dining area, in the WIC and bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed live baby pests crawling on the side of the stove.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed dead pests on the floors, shelves and counters of the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe New Orleans, 216 William Street, Fredericksburg, VA 22401 »