Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee washing their hands for only ten seconds. Employee was instructed in proper hand washing procedures.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed uncovered drink behind the bar. Drink was discarded during inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee move an ready to eat quesadilla from the pan to the plate with their bare hands. Employee was instructed not to touch ready to eat foods with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly used. Observed several wet wiping cloths lying on counter throughout the kitchen.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) milk in the refrigeration unit was not discarded by the ""consume by"" date. Found 1/2 gallon of milk in the reach in cooler that dated 1/27/16.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. The consumer advisory is present on the menu, however the items that can be requested undercooked and not have an asterisk by them.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the foil lining the shelves in the prep area is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Both of the dish machine staging tables 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: 1-six knives in the clean knife rack, 2-the can opener blade. All items were taken to the dish room to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice), and one of the soda gun nozzles at the bar 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Several metal insert 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen on the cook's line is being used to clean equipment and utensils. Employee was instructed to use the hand sink for handwashing only.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: The light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The rear door is not maintained in good repair. The door does not easily closed because the door is not aligned properly in the frame.
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 floor in the dry storage room was 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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01/29/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the bar soda gun nozzles, which were in contact with a non-potentially hazardous food item (soda) were observed soiled with accumulations of grime and debris. Nozzles were cleaned during inspection.
Correction: Clean the surface of the nozzles 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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09/17/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The cutting board on the prep unit was observed stained. Person in charge will have the cutting board resurfaced.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the glasses being cleaned in the bar dish machine were not observed sanitized. There was no measurable sanitizer being dispensed in the machine. A service call for the machine was made during the inspection. Glasses will be taken to the kitchen dish machine to be cleaned..
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.
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06/30/2015 | Risk Factor | |
A new low temperature dish machine has been installed.
The floor in the kitchen has been repaired. Observed a lot of new floor tiles and the floor has been re-grouted.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. Observed several bulk food containers without labels. Containers were labeled during inspection
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure. There is an advisory an the menu, however the foods that the advisory applies to do not have an asterisk by them.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior of the reach in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy ice buildup on the shelves.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Three out of four thermometers in the facility were not properly calibrated. Thermometers were calibrated during inspection.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surface of the blade on the can opener was observed soiled to sight and touch. Can opener was taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the soda gun nozzles at the bar which were in contact with a non-potentially hazardous food item (soda) were observed soiled with accumulations of grime and debris. Soda gun nozzle was cleaned during inspection.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1-the can opener, 2-the inside bottom of the beer cooler at the bar, 3-the upsplash on the soda dispenser at the server's station.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment being cleaned in the bar dish machine were not observed sanitized. There is no sanitizer for this machine in the facility. All glasses and dishes will be taken to the 3-compartment sink to be cleaned and sanitized until sanitizer for the dish machine is obtained for this machine.
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 sink near the walk in cooler is being used as a dump station. Person in charge instructed employees to use sink for hand washing only.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The plumbing near the water heater upstairs in poor repair. There is a leak in one of the water lines coming out of the water heater. There is a temporary fix in place consisting of a funnel attached to a hose which runs down the stairs and drains into a garbage can. Advised the person in charge to have the leaking connection repaired as soon as possible.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door in the kitchen cracked open. Door was closed during inspection.
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 2 hand washing sinks in the kitchen. Person in charge replaced the empty soap containers.
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
Observation: The following physical structures are not maintained in good repair: 1-The light above the dish machine does not work, 2-there are two burnt out light bulbs under the ventilation hood on the cook's line.
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 floors in the kitchen under shelving and equipment and the floors upstairs in the dry storage area were 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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01/05/2015 | Routine | |
This inspection was conducted as a follow up to the January 8, 2014 report.
The above observations and the following were discussed with the person in charge:
-Thermometers observed, ensure a small diameter probe thermometer is provided.
-Area around the grease receptacle could not be cleaned due to poor weather.
Facility has made several corrections to the previous report, great job by all staff members!
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach in freezer was observed to have a large accumulation of ice built up on the shelves.
Correction: Defrost the stand freezer.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use. Wash gauge measured 140'F and the rinse gauge went up to 160'F then immediately down to 0'F. Gauge was replaced but does not register the accurate temperature.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease and debris were observed adjacent to the grease receptacle outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to be cracked open during the inspection. Observed a gap under the bottom of the door once closed.
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 throughout the kitchen are not maintained in good repair. Grout is missing between the floor tiles and several floor tiles are broken throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/18/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Observed water pooling on the floor in the walk in cooler under the fan, repair as needed.
-The bleach sanitizer in the dishmachine in the bar measured 50 ppm.
-Provide a thermometer for the hot holding cabinet.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-Repair the hole in the lid of the grease trap.
-Employee health policy.
Repair company arrived during the inspection to repair the hot water heater. Please provide documentation to the health department showing the repairs have been completed.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed several containers of spices and salt that were stored on the storage rack behind the reach in freezer without being labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: -The reach in freezer was observed to have a large accumulation of ice built up on the shelves.
-The door gaskets on several coolers throughout the kitchen are in poor repair.
Correction: Repair/replace the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Defrost the stand freezer.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use. Gauges were observed to be broken during this inspection.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris: the interior of the ice machine and the soda guns in the bar.
Correction: Clean the surface of 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the coolers throughout the bar 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.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable. Facility has no hot water available. Repair company had been contacted to repair the hot water heater.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910) Facility boiled water and set up a temporary handwashing station and filled the basins of the 3 compartment sink. Repair company showed during the inspection to repair the hot water heater.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink and the rinse sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease and debris were observed adjacent to the grease receptacle outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to be cracked open during the inspection. Observed a gap under the bottom of the door once closed.
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 throughout the kitchen are not maintained in good repair. Grout is missing between the floor tiles and several floor tiles are broken throughout the kitchen.
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 floors throughout the back of the kitchen, including around the fryer and in the dry storage area upstairs, 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles stored throughout the kitchen are not properly labeled. PIC labeled all spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles stored on the shelf next to dessert toppings. The PIC placed the spray bottles in the chemical storage area during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/08/2014 | Routine | |
This inspection was conducted as a follow up to the December 19, 2013 report.
The above observations and the following were discussed with the person in charge:
-Observed the invoices from the previous pest control company. Facility has recently changed pest control companies and will start treatments again this week.
-Please provide a copy of the invoice from the pest control company showing treatments and invoices from the repair company for the dishmachine gauge and sanitizer alarm once repaired.
Observed lots of good handwashing and glove use during this inspection. The facility has made several corrections to the previous report since the last inspection, thanks!
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that hamburgers and steak may be served raw and/or undercooked. Per discussion with the PIC, hamburgers and steak can be prepared undercooked per customers request. No consumer advisory was provided on the menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. The dishmachine in the bar does not have an alarm to warn of low chemical sanitizer.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauge for the sanitizer on the dishmachine is not in good repair and/ or not accurate in the range of use. Observed the temperature of the water to be measured at 152'F on the temperature gauge on the outside of the dishmachine. The thermalabel shows the actual temperature of the sanitizer water to be measured at >180'F.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connection under the rinse sink by the dishmachine is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door of the kitchen to be propped open during the inspection.
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 throughout the kitchen are not maintained in good repair. Observed the grout between the floor tiles throughout the kitchen to be worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed live and dead apparent roaches in the kitchen.
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.
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02/05/2013 | Follow-up | |
Additional Food Temperatures: Salsa-RIC-IT: 42'F, Ice Cream Mix-RIC-ST: 41'F
The above observations and the following were discussed with the person in charge:
-Stainless steel bowls are placed inside the guacamole bowls on the guacamole station carts.
-Observed a broken toilet in the ladies restroom. PIC is aware of the problem and is working to repair the issue.
-Observed missing or shifted ceiling tiles throughout the kitchen. Please replace/readjust the tiles throughout the kitchen.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2-3 hours.
-Mop sink observed to be clogged. The employees are dumping waste water in the toilets until it can be repaired.
-Observed the employee calibrate his thermometer during the inspection. Recommend providing a thin probe thermometer for measuring fish fillets.
The person in charge was extremely cooperative and willing to make several corrections throughout the inspection, thanks!
Handouts Provided: Employee Health, Send Sick Employees Home Now, ServSafe
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed employee rinsing his hands after handling raw beef.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed several dented cans on the storage rack in the kitchen. The PIC removed all cans and placed them in the designated area to be returned.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed the cook place shredded cheese onto prepared refried beans and warm tortillas on the grill for immediate service with his bare hands. PIC spoke with the cook and he obtained gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Observed an employee rinse his gloves and continue with food preparations. PIC advised the employee to change his gloves and the employee obtained new gloves.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The diced tomatoes stored on the guacamole station were observed to be cold holding at improper temperatures. Diced tomatoes measured at 52'F, The PIC removed the tomatoes and placed them back into the reach in cooler.
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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that hamburgers and steak may be served raw and/or undercooked. Per discussion with the PIC, hamburgers and steak can be prepared undercooked per customers request. No consumer advisory was provided on the menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. The dishmachine in the bar does not have an alarm to warn of low chemical sanitizer. The sanitizer in this machine was low during the inspection. The PIC replaced the container and the bleach sanitizer was measured at 50 ppm.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink next to the prep table on the cooks line is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge for the sanitizer on the dishmachine is not in good repair and/ or not accurate in the range of use. Observed the temperature of the water to be measured at 152'F on the temperature gauge on the outside of the dishmachine. The thermalabel shows the actual temperature of the sanitizer water to be measured at >180'F.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink on the cooks line and the rinse sink by the dishmachine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The mop sink was observed in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed grease on the ground around the grease receptacle.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs over the warewashing are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door of the kitchen to be propped open during the inspection.
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 throughout the kitchen are not maintained in good repair. Observed broken floor tiles and the grout between the tiles has become worn.
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 floors throughout the dry storage area and kitchen are 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.
- Critical: Pests-Controlling Pests*
Observation: Observed live and dead apparent roaches in the kitchen.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles throughout the kitchen are not properly labeled. PIC labeled all spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex stored with bar mixing utensils mixers used for drinks. PIC moved all chemicals to the designated area during the inspection.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/19/2012 | Routine | |
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