The above observations and the following were discussed with the person in charge:
-Please notify the health department once the prep cooler has been repaired.
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, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: the sliced turkey (49'F), ham (49'F), sliced tomato (48'F) and tuna salad (52'F) all stored in the prep cooler. The prep cooler measured at 50'F during the inspection. All foods were discarded during the inspection and a work order placed to repair the 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: 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 slicer and surrounding areas 2. the serving spoons and whisks on the storage rack over the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris. The PIC cleaned the interior of the ice machine during the inspection.
Correction: Clean the surface of 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.
|
03/15/2016 | Risk Factor | |
Discussed with the Person-in charge:
1. Big Five handout
2. Apparent fruit flies in the facility observed. Pest control working on issue.
3. Notify Health Department when prep unit is repaired.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed multiple employee drinks being stored above cooking equipment and in conjunction with the food service bar.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw poultry stored over raw fish in the walk-in cooler. Person-in charge rearranged the walk-in cooler during the inspection.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures in the prep unit: tuna salad 54*F, chicken salad 52*F, Turkey 60*F, and Ham 55*F. Person-in charge discarded all the food during the inspection.
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* (repeated violation)
Observation: Observed cooked BBQ and Chicken in the walk-in cooler with out proper disposition labels.
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* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Buttermilk(11/27), ham(12/8), and turkey(11/23) in the walk-in cooler and RIC, the food should have been discarded 22, 9, and 24 days ago. Person-in charge removed all foods during the inspection.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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
Observation: The following was observed in a state of disrepair and damaged: skillets on the storage rack, walk-in freezer ice build up, fry baskets, and chef knife.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: Observed multiple cutting boards on the storage rack 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 food-contact equipment surfaces were observed soiled to sight and touch: multiple knives on the magnetic strip, food grater near prep sink, can opener blade, mixing bowl on the standing mixer, skillets on the storage rack, and dirty serving bowl by the coffee maker. Person-in charge removed all dirty equipment during the inspection.
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.
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 nonfood contact surface of the following equipment has accumulations of grime and debris: food cart, exterior of the microwave, interior of the Reach-in coolers, and serving trays
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: The following were found stacked while wet after cleaning and sanitization: serving trays and holding pans.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor inside the dry storage area and the vents throughout the facility 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.
|
12/17/2015 | Routine | |
Discussed the following with the PIC.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million.
- Critical: Cooling* (corrected on site)
Observation: Two large turkey breasts, in the walk-in cooler, were not being adequately cooled to prevent the growth of harmful bacteria. Turkey breasts measured at 46'F internally, PIC stated the turkey breasts were prepared the previous day. Observed whole turkey breasts wrapped in aluminum foil
Correction: PIC discarded the food during the inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment was observed soiled to sight and touch: 1) skillet, ladle, food prep spoon, and a spatula near the dish drying rack 2) several dirty plates and bowls near the food prep station. PIC took all utensils to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handsink near the flat top grill is being used as a dump station. Observed chopped up onions and celery in the basin of the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a large container of bleach and several bottles of degreaser stored on a shelf above clean utensils/equipment near the back of the kitchen. PIC stored all the chemicals correctly 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.
|
09/21/2015 | Risk Factor | |
Inspection results discussed with the person in charge.
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, PC: Prep Cooler
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed an employee begin to rinse his hands in the prep sink then stop and wash hands in the handsink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw hamburger and raw beef stored over apple cider in the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration units throughout the kitchen where 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk in the walk in cooler was not discarded by the ""consume by"" date. Milk was dated June 7, 2015, the PIC discarded the milk during the inspection.
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: 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. tongs and spoons on the storage rack and containers 2. the pans on the drying rack 3. the plates under the prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. The 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Bleach sanitizer measured at >200ppm. The PIC corrected the sanitizer to 100 ppm during the inspection.
Correction: Utilize only sanitizer that meets the requirements when applying to food contact surfaces
|
06/17/2015 | Risk Factor | |
Inspection conducted as a follow up to the December 23, 2014 inspection and to investigate details of a complaint received.
The above observations and the following were discussed with the person in charge:
-Handwashing procedures for employees.
-Employee health policy.
-Dishmachine is now a high temperature sanitizing dishmachine, no chemical is being used for sanitizing dishes.
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, PC: Prep Cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Stainless steel pans stored on the drying rack were found stacked while wet after cleaning and 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor in the new dry storage area is not smooth and easily cleanable.Carpet observed on the floor in this room.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
|
02/02/2015 | Follow-up | |
Discussed with person in charge:
1. Strongly recommended employees attend a food handling course. - Handout provided
2. All-in use utensils are washed, rinsed, and sanitized at least every 4 hours
3. Door gaskets are on order
Facility is using a chemical sanitizer in the dishmachine. Chemical sanitizer is not effective due to high rinse temperatures. Contact repair company to determine consistent sanitizing method.
Handouts provided: Cooling, dented cans, food handler course (ServSafe information).
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, PC: Prep Cooler
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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 in the dry storage area. Person in charge relocated the dented cans to be discarded.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over carrots and cooked sweet potatoes in the walk-in cooler. Person in charge placed the carrots and sweet potatoes over the raw fish during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed unlabeled bulk food containers of flour and sugar.
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)
Observation: Wiping cloths improperly stored between use. Wet wiping cloth buckets measured at 0ppm quaternary ammonium sanitizer. Person in charge corrected to 400ppm during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods in the dairy/meat walk-in cooler were observed cold holding at improper temperatures: Cooked ground beef (45'F, 44'F), Salisbury steak (44'F), Cooked beef (44'F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The drainboard by the dishmachine and the rinse sink are 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 - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- 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: spoons on the cart next to the ice machine, several plates throughout the kitchen, coffee dispenser, pizza slicer, scoops, multiple pans on the drying rack, potato slicer by the prep sink. Person in charge had all items cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several stainless steel food 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates on the cook line and on the cart by the ice machine were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back food prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back food prep area is being used to hold dirty utensils. Person in charge removed the dirty utensils from the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the new dry storage area is not smooth and easily cleanable.Carpet observed on the floor in this room.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the walk-in cooler, walk-in freezer, mop sink room, and in the new dry storage area 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.
- 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.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Observed chemical spray bottles stored over the food prep area and on a food prep table by the baked potatoes. Person in charge relocated the chemical spray bottles during the inspection.
Correction: Containers of chemical spray bottles must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
12/23/2014 | Routine | |
Inspection was conducted as a follow up to the 5/19/2014 inspection.
The following was discussed with the person in charge:
-Please contact the health department once the dishmachine has been repaired.
Additional handsink provided in the back of the kitchen, excellent job!
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed sanitized. Dishmachine final rinse measured below 160'F on the surface of equipment. Dishmachine gauge measured at >200'F. Surface thermometer for the dishmachine measured at a maximum of 147'F. All dishes will be sanitized in the 3 compartment sink until machine can be repaired. PIC contacted the repair company during the inspection.
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.
|
07/08/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Dishmachine rinse gauge measured at 190'F. Maximum surface temperature was measured at 150'F after several attempts. Ensure machine is serviced and gauges replaced. Recommend providing a way to monitor the rinse temperature of the dishmachine other than relying on the gauges alone. Wash was also measured at 150'F and data plate stated it must read at 155'F. Please contact the health department once the machine has been repaired.
-Employee health policy discussed.
-Strongly recommend providing an additional handsink in the back of the kitchen. Facility has multiple employees and continuos food prep observed in this area. Facility only has one handsink in the kitchen for all employees. Handwashing violations noted on the past 2 reports.
-Clean the floors in the walk in cooler. Label flour, breading, sugar by the back door of the kitchen.
-Gaskets on order, seal being replaced on the back door of the facility.
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, PC: Prep Cooler
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee enter the kitchen, talk with other employees while touching food contact surfaces without first washing his hands. The
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.
- 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 in the dry storage area. PIC had dented cans removed 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: Food - Protection from Unapproved Additives* (corrected on site) (repeated violation)
Observation: Unsafe or unapproved food or color additives applied to food. Per conversation with the person in charge, the ice cream scoops are being stored in sanitizer then used to scoop ice cream without being wiped off. Advised PIC to discontinue storing the scoops in sanitizer.
Correction: Cease use of unapproved additives or the use of approved additives in amounts exceeding those allowed by food additive regulations. Additives inappropriately used could result in foodborne illness including allergic reactions.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized or changed out at least once every 5-6 hours. Advised PIC that they must be cleaned and sanitized or changed out at least once every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) potato salad, tuna salad, sliced turkey and sliced ham in the prep cooler are 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: 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: knife, ladle, tongs and spoons on storage racks throughout the kitchen. All utensils were taken back to warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The upsplash of the coffee machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed sanitized. Dishmachine final rinse measured below 160'F on the surface of equipment. Dishmachine gauge measured at 190'F. Surface thermometer for the dishmachine measured at a maximum of 150'F. All dishes will be sanitized in the 3 compartment sink, quaternary ammonium sanitizer measured at 200 ppm.
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.
|
05/19/2014 | Risk Factor | |
Inspection conducted as a follow up to the 11/18/2013 report.
Several corrections to the previous report have been made, great job by all staff members!
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee scratch her head and adjust her hair then begin food prep without washing her hands. PIC advised employee to wash hands.
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 - Cooking and Baking Equipment (repeated violation)
Observation: The interior of all ovens throughout the kitchen were observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors under the 3 compartment sink and in the warewashing area not maintained in good repair. Observed the grout between the floor tiles to be worn in these areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/07/2014 | Follow-up | |
Dishmachine check, wash water measured at 155'F and dishmachine water measured at 210'F. Dishmachine thermometer measured at 165'F (surface temp). Unclogged wands on the inside of the dishmachine and repair company discovered the safety flow switch had broken. Reach in cooler next to the grill still measured at 48'F, a new gasket has been order and the cooler will not be used until gasket is replaced. The plug was broken on the prep cooler. Plug was replaced and prep cooler was measured at 35'F.
No violation noted during this evaluation. | 11/18/2013 | Other | |
The above observations and the following were discussed with the person in charge:
-Recommend sealing around the back door by the walk in freezer.
-Employee health policy.
-All in use utensils are being washed, rinsed and sanitized at least once every 3 hours.
-The prep cooler was not in use at the time of inspection. Maintenance was working on this cooler and the reach in cooler during the inspection. They were also working to repair the dishmachine. Facility is using the 3 compartment sink until dishmachine can be repaired. The Quaternary Ammonium 146 Sanitizer in the 3 compartment sink was measured at 400 ppm. Please contact the health department once coolers and dishmachine have been repaired.
Staff members are doing an excellent job with cooling procedures and refrigeration storage, excellent job!
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 - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw hamburger. Observed an employee place raw hamburgers on the grill then handle clean dishes without first washing her hands. PIC advised the employee to wash her hands after handling raw hamburger.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinking and storing coffee cups on prep tables throughout the kitchen.
Correction: Employees drinks must be stored in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee place lemon wedges on the sides of glasses with her bare hands. PIC advised the employee to wash her hands and place gloves on.
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.
- Critical: Food - Protection from Unapproved Additives* (corrected on site)
Observation: Unsafe or unapproved food or color additives applied to food. Per discussion with the PIC, ice cream scoops are stored in sanitizer then used to scoop out ice cream without being wiped off first. Advised PIC to discontinue this practice and advised of proper utensil storage procedures.
Correction: Cease use of unapproved additives or the use of approved additives in amounts exceeding those allowed by food additive regulations. Additives inappropriately used could result in foodborne illness including allergic reactions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. The sliced cheese (45'F) in the reach in cooler by the grill. The cooler by the grill was measured at 60'F. All of PHF foods in this cooler had been out for breakfast but sauerkraut stored in this cooler was also measured at 45'F. PIC contacted maintenance during the inspection to repair this cooler. 2. The butter stored on the tables and at the wait station in the dining area was measured at 75'F. Butter is supposed to be placed in the walk in cooler between shifts. All butter was discarded during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods and commercially processed foods in the refrigeration unit are not properly dated for disposition. Observed 2 bags of cooked chicken, bacon bits and salami all stored in the walk in cooler without being dated. Foods were dated during the 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the 5 gallon buckets in the walk in cooler is not safe. Observed 5 gallon buckets being used to store gravy in the walk in cooler. PIC had employees remove the buckets during the inspection.
Correction: Replace the 5 gallon buckets to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and rinse sink are 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade was observed to be dull. Observed metal shavings along the sides of the can opener blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 155'F while the actual temperature was 120'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 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 potato dicer 2. the knife in the knife block 3. the slicer blade and surrounding areas 4. the spoon and spatula on the drying rack 5. the bowls and plates on the salad bar. PIC had all items cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The interior of all ovens throughout the kitchen were observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the ovens 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 exterior of the steamer 2. the exterior of the fryers 3. the exterior of the microwave and toaster 4. the counter behind the juice machine at the wait station 5. the exterior of the potato dicer.
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 equipment were not observed sanitized. The sanitizer in the dishmachine was measured at 210'F on the dishmachine thermometer. The thermometer ran through the dishmachine only reached 154'F after several attempts. A thermolabel was also placed through the dishmachine and did not change color. PIC discussed the situation with the repair men during the inspection and they adjusted the booster heater on the dishmachine.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Plates and bowls were observed stored unprotected on the prep table on the line and on the table by the ice tea maker.
Correction: Store plates and bowls in the original protective package to protect from contamination until used.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a splitter placed on the faucet at the mop sink. The water hose attached to this splitter is under constant pressure. Provided the PIC with a handout showing the required backflow prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the rinse sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities in Good Repair
Observation: The floors under the 3 compartment sink and in the warewashing area are not maintained in good repair. Observed the grout between the floor tiles to be worn in these areas.
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 areas are noted in need of cleaning: 1. the ceiling vents (and surrounding areas) throughout the kitchen to include the mop room 2. the floors under the 3 compartment sink and rinse sink 3. the wall under the rinse sink 4. the floors under the coffee/juice dispensers in the kitchen 5. the floor in the walk in freezer.
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.
|
11/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chancellor's Village, 12100 Chancellor's Village Lane, Fredericksburg, VA 22407 »