The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy at this time
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger balls and patties and hot dogs in the grill True maketable unit were cold holding at improper temperatures ( raw hamburger balls/patties-49F, 51F and hot dogs- 47F- 48F) . The operator adjusted the thermostat on the unit, called for servicing of the unit and rapidly cooled the TCS food products).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Elevated TCS food product temperatures were noted on/in the marketable unit. Also noted the ambient air thermometer reading of 46 and 50 degrees F were noted in the right and left lower compartment of the refrigeration unit. The operator called for servicing of the refrigeration unit
Correction: Repair the grill True maketable unit 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 grill True grill maketable unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/09/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
Note: Information on ServSafe classes were issued today to the person-in-charge.
- Physical Facilities in Good Repair
Observation: Stained acoustic ceiling tiles in the rear prep area and broken floor tiles in the warewashing areas were noted at this time.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/12/2015 | Routine | |
In between two whole intact hams that are being stored in the bottom of the display cooler was observed at 48 F. All other foods in this unit were whole intact meats, still in the original packaging. Keep an eye on this cooler to ensure it is holding properly.
Label large containers of flour and sugar.
Thermometer is needed for the display cooler. Recommended placing thermometers by the doors in the bottom and the top.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the freezer door on the left hand side of the equipment is in poor repair. Bottom door to the display cooler does not close properly. Tighten hinges so that door closes properly.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer observed above 200 ppm. Small bucket used for sanitizing on the cook line is not a gallon. A capful of bleach is only needed when it is a gallon water. Solution was diluted during todays inspection.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/13/2015 | Routine | |
May want to make slicing meats/cheese the first task of the morning to give adequate cooling time, prior to placing it in the top of the make table.
Food temperatures of the product in the top of the make table closest to the grill were slightly elevated. (43 degrees F) This was right after lunch rush. May want to slightly adjust this unit to help product maintain 41 degrees F or below.
Keep parasite destruction letter for salmon in an area where it is easily accessible. Please email to inspector.
Anytime anyone new is hired, have them review and sign FDA form 1-B regarding the five major foodborne illnesses, prior to handling food/food contact surfaces.
Recommended purchasing new thermometers for refrigerators.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front hand sink and drainboard at the dish machine 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 - Cooking and Baking Equipment
Observation: Interior of the oven is in need of being cleaned.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath several pieces of large equipment, cleaning is needed.
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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03/10/2015 | Routine | |
Foods in the sandwich make table were holding at the proper temperature.
No violation noted during this evaluation. | 11/21/2014 | Other | |
Do not stack foods to high in the make table.
Thermometer in the sandwich make table
Seal the hand sink at the front counter and drainboard at the dish machine to the adjoining wall.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods in the top of the sandwich make table cold holding at improper temperatures. Foods from this unit were moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine in need of being cleaned. Exterior is also in need of being cleaned as well.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Dry storage shelving by the back door observed with dust/dirt accumulation.
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: Drink cups 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in behind the dish machine not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the dish machine 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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11/06/2014 | Routine | |
Thermostat was replaced in MUT and coils were cleaned in the display cooler.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
Recommended switching to shelf stable half and half that do not have to be refrigerated.
Explained operator to remove all TCS (time control for safety) foods from the make table. Leave pickles in the make table as a food item to check first thing in the morning. If foods are still out of temperature call repair technician.
Will return on/about July 30, 2014 to check on cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the sandwich make table and half & half cold holding at improper temperatures. Half and half was moved to the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the sandwich make table observed at 48 F.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/16/2014 | Routine | |
Additional food temperatures: - Chili - 36, Beans - 37.
Change all tile in kitchen and prep area to vinyl or tiles that are smooth and easily cleanable.
Please fax or email most recent parasite destruction letter from food supplier, for salmon served on the menu.
Good food handling practices observed.
No violation noted during this evaluation. | 03/17/2014 | Routine | |
Coca cola cooler is now working properly.
Door gasket has been ordered.
No violation noted during this evaluation. | 12/12/2013 | Follow-up | |
Will return on/about December 11, 2013 for follow-up.
Begin to phase out acoustic tiling above cook line with vinyl tiles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Waitress eating on back food prep table.
Correction: All staff must eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed waitress drinking from an uncovered container in the food preparation area. Coffee cup observed on make table next to uncovered hot dogs.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed employee handling raw hamburger patty and bread without changing gloves in between
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket, on the door, under the display cooler needs to be replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Coca cola reach-in observed with an ambient air temperature of 45 F. No potentially hazardous foods were being placed in this unit at the time of inspection.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/25/2013 | Routine | |
Recommended setting make table at 35-38 F to ensure food temperatures are maintained.
No violation noted during this evaluation. | 08/22/2013 | Follow-up | |
Additional food temperatures: Sliced turkey - 40, Sliced ham - 40.
Foods in make table as well as two door reach-in were slightly elevated. Recommended to owner placing new thermometers in both of these units, in the warmest part of the cooler, and checking it at opening, prior to calling refrigeration repairman.
Will return on/about August 22, 2013 to check coolers.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employees observed touching clothes, raw hamburger patty, and top of trash can without changing gloves prior to food prep.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods observed cold holding at improper temperatures. Foods in the coca cola reach-in cooler were moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer in small coca cola reach-in cooler and the display cooler is not in good repair and/ or not accurate in the range of use. Ensure thermometers are placed in the warmest part of the unit. (close to the door)
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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08/09/2013 | Routine | |
All violations from previous inspection have corrected.
No violation noted during this evaluation. | 05/03/2013 | Follow-up | |
Additional food temperatures: Potato salad - 48, Pastrami - 39, Corn beef - 38.
Will revisit on/about May 03, 2013 to check on coolers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the true make table cold holding at improper temperatures. Potentially hazardous foods were moved from this unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the coca cola coolers and superior make table were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: True make table observed with an ambient air temperature of 48 F. Coca cooler observed with an ambient air temperature of 46 F. Foods were moved from these units. Do not store any potentially hazardous foods in these units until they can be repaired. Operator called to have make table repaired.
Correction: Repair the coolers 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 coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/23/2013 | Routine | |
Additional food temperatures: Sliced tomato - 39, 37, Tuna salad - 40, Chicken salad - 40, Whole cornbeef - 39, Whole pastrami - 39, Whole roast beef - 39.
Excellent food temperatures observed.
Keep parasite destruction letter for salmon and employee health forms in a place so that they are easily accessible to show to inspector.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish washer observed handling dirty dishes, then clean dishes without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment and Utensils, Air-Drying Required
Observation: Cups 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.
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01/16/2013 | Routine | |
Additional food temperatures: Tuna salad - 41, Chicken salad - 38, Hamburger (cooked) 180, Potato salad - 38, and Corn beef - 38.
Chlorine sanitizer in dish machine as well as sanitizing bucket are at proper concentration.
Facility has adequate metal stem thermometers.
Critical violation must be corrected within 10 days.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger that may be served raw and/or undercooked
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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make-up table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/08/2011 | Routine | |
Additional food temperatures: Ribs - 39, 42, and Baked potato - 40.
Dish machine is to be checked daily for air bubbles in sanitizer line to make sure that sanitizer is being dispensed into machine.
Ribs where temperature is not being monitored must have written procedure and must be labeled with a time as to when they are to be thrown out if not used within four hours.
Sanitizer in bucket and dish machine at proper concentration.
Critical violation must be corrected immediately.
Non-critical violation must be corrected within 30 days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: cast iron skillets used for spoon bread. Build-up of bread and food debris observed on skillets.
Correction: Clean and sanitize these surfaces for food contact.
- 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.
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11/10/2010 | Routine | |
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