- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Tested significantly lower than the 50 PPM required by the warewashing machine's manufacturer.
Correction: Ensure that chlorine concentration is as specified by manufacturer and appropriate to the temperature and pH of the water. XXX XXX The tube feeding chlorine from the supply vat appeared to have been compressed at its inlet, restricting flow, and the tube may have been improperly seated in the lid of the vat (too loose?). The tube's compressed end was opened more and the plug was replaced in the lid firmly. Several runs of the machine were made and the sanitizer tested ~50 PPM.
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12/16/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no thermometer for measuring air temperature in the refrigerators (including walk-in) or freezers
Correction: or, if present, could not be located.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands, at all handwashing lavatories used by food employees (food prep area
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of hazardous product (wasp/hornet spray) was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products such as insecticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/17/2015 | Routine | |
This inspection was received by Susan Hill.
No violation noted during this evaluation. | 04/14/2015 | Routine | |
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry (includes watches, etc.) on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Cooking and serving utensils (spoons, spatulas, scrapers) were stored under the work table in canisters, with the handles down in the canisters and food/lip contact surfaces up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surfaces are protected from contamination. Store cooking/serving utensils in canisters with their handles up, or by some other means such as hanging them, so that food workers can grasp the handle, not the food-contact part of the utensils, when removing them for use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/22/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Scoop without handle in iced tea vat.
Correction: Protect food from miscellaneous sources of contamination. Employ scoop or cup with handle or use a ladle.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage area due to light not working.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. PIC stated that she had replacement bulbs and had asked the maintenance person to put them in the fixture.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Wet-wiping cloths bucket contained dish detergent as well as sanitizing chemical (chlorine, at appropriate concentration).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces: chlorine and water.
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01/14/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses: ice scoop lying down in ice maker with its handle lying on the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Scoop without handle observed used to dispense iced tea from bulk containers (vats in the walk-in refrigerator).
Correction: Protect food from miscellaneous sources of contamination. Dispense tea using a ladle, a handled scoop, or other means that avoids potential bare-hand contact with the tea.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Commercially processed ready-to-eat (RTE) food in the refrigeration unit was not discarded by the "consume by" date (applesauce
Correction: hard-boiled eggs).
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/07/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers: bins of sugar, flour, baking mix observed without labels..
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed a wet-wiping cloth on counter in table prep area (which is adjacent to coffee machine and ketchup bottle display).
Correction: Ensure wet wiping cloths are stored immersed in a chemical sanitizer which is kept at the proper concentration between use, and changed as frequently as necessary to keep the sanitizer free of excessive food residue.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Scoop without handle observed used as beverage dispenser (in big vat of tea).
Correction: Protect food from miscellaneous sources of contamination. Provide handled scoops or ladles to protect ready-to-consume foods and beverages from bare-hand contact.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Some walk-in cooler items cold holding at improper temperatures (for example: crab cakes
Correction: chicken salad).
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No signage observed for lavatories in the restroom or dishwashing room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/08/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (observed on the counter, not in sanitizer bucket).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees [including the restroom].
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/28/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (wet wiping cloths stored between uses on the counter).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: To dispense bulk items (ice for drinks, flour etc. for baking, use scoops with handles to minimize possibility of contamination from bare-hand contact
Correction: dispense items such as lemon wedges using a utensil such as tongs.
- 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 OR a properly working test kit could not be located in the facility.
Correction: Obtain a sanitizing agent test kit and keep readily available, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted tableware and kitchen ware were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer solution are not properly labeled.
Correction: Working containers of toxic items, including sanitizer solutions, 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.
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02/01/2013 | Routine | |
EHS discussed with person in charge observations and violations to be corrected.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Ready to eat cabbage stored in next to open shell eggs.
Correction: Protect food from contamination by storing the food in a clean and dry location separately.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The medium rare hamburger was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 145°F or above for 15 seconds. Adding a consumer advisory to the menufor requested under cooked foods for customers
- Single-Service and Single-Use, Characteristics*
Observation: Observed single service cups with out protection around the lip surface area, as a single-use/single-service food contact material.
Correction: Discontinue use of the single service cups as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Physical Facilities in Good Repair
Observation: Lighting in the walk-in refrigerator is not maintained in good repair -Bulb needs to be replaced
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/10/2011 | Routine | |
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