Follow up to check dish machine, mt #8, and mop sink plumbing connection. All have been corrected.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine device to warn of low sanitizer leve is not operating.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets are torn on mt #6 and mt #8.
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces are not clean:
1) underside of shelf above bun/bread toaster
2) beer walk-in cooler door gasket stained
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Insufficient air gap exists between waste drain line of prep sink and floor sink in kitchen and at dump sink at bar.
Correction: Cut the waste drain line to allow for a sufficient air gap ABOVE the floor sink/drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) floor tile grout eroding at cookline and fry line
2) floor tiles damaged (cracked, chipped, broken) at dish room
3) bottom exterior of walk-in freezer threshold damaged/corroded
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: Floors below the cookline equipment are not clean and water pooling on floor below bar ice bin.
Correction: Clean.
|
08/07/2015 | Follow-up | |
all food temperatures observed are internal unless otherwise noted. During evaluation it was mentioned facility will be changing operators. Advised GM that a new permit application and $40 fee must be submitted to our office since permits are not transferable.
At time of evaluation:
1) EHS could not determine if the fajita steaks are whole-muscle, intact meat OR if they have been mechanically pinned or injected.
2) what the fryer filter aid is that is built into the fryer filter paper.
Please contact supplier to determine and maintain documentation.
- Thawing
Observation: Improper methods used to thaw salmon in the three compartment sink (the water exceeds 70* since it is summer).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Corn (111*, 118*) on the cob in zone 2 heat well hot holding at improper temperatures.
Correction: Hot hold potentially hazardous/time-temperature control for safety foods at least 135* after reheating to 165*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) shredded cheese (53*) and dairy creamer (50*) one expo rail
Correction: 2) sliced tomatoes (top portion 50*) and sliced swiss cheese (top portion 46*) on mt #3 rail
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine device to warn of low sanitizer leve is not operating.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets are torn on mt #6 and mt #8.
Correction: Repair/replace.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces are not clean:
1) underside of shelf above bun/bread toaster
2) beer walk-in cooler door gasket stained
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of equipment are not observed sanitized since chlorine is not injecting at least 50 ppm.
Correction: Discontinue using the low temperature machine for sanitizing until the chlorine is injecting 50-100 ppm.Service tech called during evaluation. EHS to follow-up next business day.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: The hoses connected to the mop sink hose bibb is under continuous pressure and is no longer protected by the atmospheric vacuum breaker on the faucet and hose bibb connection.
Correction: Turn the water supply off when not in use OR install a dual check valve with a vent on the hose bibb connection.
- Plumbing System Maintained in Good Repair
Observation: Insufficient air gap exists between waste drain line of prep sink and floor sink in kitchen and at dump sink at bar.
Correction: Cut the waste drain line to allow for a sufficient air gap ABOVE the floor sink/drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) floor tile grout eroding at cookline and fry line
2) floor tiles damaged (cracked, chipped, broken) at dish room
3) bottom exterior of walk-in freezer threshold damaged/corroded
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: Floors below the cookline equipment are not clean and water pooling on floor below bar ice bin.
Correction: Clean.
|
08/06/2015 | Routine | |
All food temperatures observed are internal. At the time of evaluation the PIC and the EHSs could not determine whether or not the fajita beef is injected or simply just soaking in the marinade. Please contact your food supplier to determine if the tenderizer is injected into the steak.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) lettuce 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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee was filling salad chiller bin that was on the floor. The employee then placed the bin on a cutting board that was in use (no food on the cutting board).
Correction: Corrected by removing the cutting board to the dish machine for cleaning and sanitizing.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting board(s) 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.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The curtains on the "clean" side of the dish machine are soiled.
Correction: Clean and sanitize the curtains as often as needed.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers and equipment 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
Observation: Glass racks stored in the splash area of the expo station hand sink.
Correction: Relocate the glass racks or install a sufficient splash guard.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: The hoses connected to the mop sink faucet are under continuous pressure and not protected by the atmospheric vacuum breaker.
Correction: Corrected by turning off the water supply valves when not in use. The atmospheric vacuum breaker is not designed for plumbing systems under continuous pressure. A dual check valve with a vent may be installed if the operator wishes to maintain continuous pressure.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The water pressure is low at the bar and expo area hand sinks.
Correction: Increase the water pressure so it is sufficient to remove dirt, grease, etc from employees hands.
- Lighting, Intensity
Observation: Lighting insufficient:
1) paper storeroom (1.8 ft candles)
2) beer walk-in cooler (2.5 ft candles)
Correction: Upgrade lighting to provide at least 10 foot candles of lighting in areas designated area above.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Floor tile grout is eroding in several areas of the kitchen.
2) Base of the walk-in freezer door is in poor repair.
3) Walk-in freezer floor corroded.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/23/2015 | Routine | |
Follow up to check dish machine final rinse. Chlorine injected at 50-100 ppm.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces of multiple food containers are in poor repair.
Correction: Once the food contact surfaces are damaged they are no longer easily cleanable. Replace.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided in:
1) nacho make table
2) dessert undercounter refrigerator
Correction: Provide thermometers inside refrigerators at the front by the door (i.e. warmest location).
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level--The alarm notifying the operator of low sanitizer is not operational or not installed..
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Drainboards (repeated violation)
Observation: 3 compartment sink lacks drainboard on each end
Correction: Provide drainboards on each end of 3 compartment sink . In the event of a change of owneror remodel replace present 3 compartment sink with model which has a drainboard on each end
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) sandwich make table door gasket
2) fryer make table racks corroded
3) dessert undercounter refrigerator door gasket
4) one door gasket on keg cooler at bar
Correction: Maintain equipment in good repair and proper adjustment.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The curtains on the dish machine are soiled with lime scale and food debris.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Stacks of used save a days are observed reused for food contact.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) salad make table door gaskets
2) breading station door gasket
3) exterior surfaces of dish machine--particurlary right side of unit--has debris and lime scale build up and underside surfaces
4) bottom vent cover of breading station
5) top of oven
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Water pressure is very low at hand sink adjacent to dessert undercounter refrigerator.
Correction: Increase water pressure to more effectively remove soil from hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) walk-in freezer floor pitted/corroded
2) small areas of floor tile grout eroding at dish room and cookline
3) small holes in walls in prep area of kitchen (see equipment rack, around paper towel dispenser of hand sink
4) several floor tiles damaged and/or missing below fry hot hold station and/or prep line and in dishroom
Correction: Maintain equipment in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower walls at three compartment sink and prep sinks
2) floors below fry make table
3) water pooling on floor below ice well at bar
Correction: Clean.
|
07/01/2014 | Follow-up | |
All food temperatures observed are internal.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings cooked this morning observed not being adequately cooled to prevent the growth of harmful bacteria--the internal food temperatures of the chicken wings after 3 pm were observed at 55-65* with one portioned bag observed at 41*. Cooling logs indicated that the wings were cooled to 38*.
Correction: Wings were discarded. Advised when measuing temperatures to monitor cooling that temperatures are taken of multiple wings. Per PIC, wings are to be spread out onto sheet pan and placed in walk-in cooler for rapid cooling. At time of evaluation the wings were bagged and placed into two lexan containers that were stacked on top of one another. Advised to cool the wings completely to 41* or below before portioning. Do portion the wings and store in deep lexans and on top of one another until they have reached 41*. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) pico 47* and ancho ranch 46* on Nacho make table rail (mtr)
Correction: 2) sliced tomatoes 54*, ranch 56*, shredded cheese 55*, and diced tomatoes 54* on expo mtr
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Grilled chicken in shelf warmer unit for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time--the timer button was not pressed after chicken was cooked.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces of multiple food containers are in poor repair.
Correction: Once the food contact surfaces are damaged they are no longer easily cleanable. Replace.
- Temperature Measuring Devices
Observation: Thermometers not provided in:
1) nacho make table
2) dessert undercounter refrigerator
Correction: Provide thermometers inside refrigerators at the front by the door (i.e. warmest location).
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level--The alarm notifying the operator of low sanitizer is not operational or not installed..
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Drainboards (repeated violation)
Observation: 3 compartment sink lacks drainboard on each end
Correction: Provide drainboards on each end of 3 compartment sink . In the event of a change of owneror remodel replace present 3 compartment sink with model which has a drainboard on each end
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) sandwich make table door gasket
2) fryer make table racks corroded
3) dessert undercounter refrigerator door gasket
4) one door gasket on keg cooler at bar
Correction: Maintain equipment in good repair and proper adjustment.
- Warewashing Equipment, Cleaning Frequency
Observation: The curtains on the dish machine are soiled with lime scale and food debris.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Stacks of used save a days are observed reused for food contact.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) salad make table door gaskets
2) breading station door gasket
3) exterior surfaces of dish machine--particurlary right side of unit--has debris and lime scale build up and underside surfaces
4) bottom vent cover of breading station
5) top of oven
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of dishes, utensils, and other food equipment were not observed sanitized--chlorine injecting 0 ppm in the low temperature dish 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. Ecolab was called during evaluation. Advised until unit is serviced and delivering chlorine 50-100 ppm to use manual sanitizing solution in the three compartment sink after washing and rinsing. The chlorine bucket was completely empty. The bucket was changed out during evaluation but there was so much air in the line that even after priming for 15-20 min chlorine still not delivered to dishes.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Plumbing System Maintained in Good Repair
Observation: Water pressure is very low at hand sink adjacent to dessert undercounter refrigerator.
Correction: Increase water pressure to more effectively remove soil from hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) walk-in freezer floor pitted/corroded
2) small areas of floor tile grout eroding at dish room and cookline
3) small holes in walls in prep area of kitchen (see equipment rack, around paper towel dispenser of hand sink
4) several floor tiles damaged and/or missing below fry hot hold station and/or prep line and in dishroom
Correction: Maintain equipment in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower walls at three compartment sink and prep sinks
2) floors below fry make table
3) water pooling on floor below ice well at bar
Correction: Clean.
|
06/30/2014 | Routine | |
all food temperatures observed are internal.
Cautioned manager on cooling of black beans--once cans have been opened and ingredients added, they must cool to 41* within 4 hours.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry 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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints--observed trays carried by servers on their shoulders with potential to be contaminated by their hair since not tied back or restrained.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Sheet pan of chicken out of oven was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the chicken food to heat all parts to 165°F or above for 15 seconds. Final cook after returning to oven was at or above 170*F.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling ribs, penne pasta, and mashed potatoes were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Reviewed cooling logs for ribs and observed some discrepancies in time and temperature. Emphasized food shall be cooled to 70* within 2 hours once product at 135*. Suggested using additional tools for cooling such as the walk-in freezer. Mashed potatoes were observed covered with bulk lids--DO NOT COVER FOOD when cooling to allow for heat transfer. Also, allow proper head room on the speeed racks between trays. Penne was returned to ice water rinse to continue cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods (phfs) are cold holding at improper temperatures: chicken tenders (47*), chicken fried steak meat (45*) on fry station, sliced turkey (48*), chicken (45-47*) on grill make table, tempura batter and seafood batters at 45*, dairy creamers at service station 45-53*.
Correction: Corrected. Cold hold phfs at or below 41*. Manager elected to use time as a control for fry station items, time as a control for the dairy creamers, added ice to batter, and relocated items on grill make table to refrigeration for proper cooling.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: The food contact surfaces of several food containers are in poor repair.
Correction: Corrected. Once the food contact surfaces are damaged they are no longer easily cleanable. Replace.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The slicer unit is sanitized in place and then rinsed at the the spray sink.
Correction: Advised that the slicer unit is to be cleaned, rinsed, and then sanitized.
- Drainboards (repeated violation)
Observation: 3 compartment sink lacks drainboard on each end
Correction: Provide drainboards on each end of 3 compartment sink . In the event of a change of owneror remodel replace present 3 compartment sink with model which has a drainboard on each end
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are seperating from the wall or the caulk is eroded:
1) three compartment sink
2) veggie wash sink
Correction: Seal the sinks to the adjoining walls.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make tables are modestly to 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 and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned and sanitized before attempted use.
Correction: Corrected by cleaning and sanitizing. Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided in the immediate areas of the handsinks:
1) service station
2) hand sink adjacent to dish room
Correction: Provide trash cans in the immediate area.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) walk-in freezer floor pitted
2) floor tile grout eroding in multiple areas of the kitchen (per manager, floor in process of re-grouting and some work has been complete)
3) small holes in walls in prep area of kitchen
Correction: Maintain the physical structures in good repair and proper adjustment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical stuctures are not clean:
1) floor below zone 2 make table, toaster, and zone 1 make table
2) walls behind/below three compartment sink and veggie sink
Correction: Clean.
|
03/06/2013 | Routine | |
observed staff reheating product for hot holding
- Hair Restraints - Effectiveness (corrected on site)
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
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: observed employee coring/ capping tomatoes prior to rinsing them
Correction: cautioned employee that tomatoes must be rinsed prior to piercing the exterior in any way . Advised manager as well as other kitchen staff of observation and to insure staff know at which point to rinse produce
- Utensils - In-Use - Between-Use Storage
Observation: dipper well not on
Correction: turned on at the time of inspection
- Food Storage - Clean and Dry Location (corrected on site)
Observation: stock on walk in freezer
Correction: store stock > 6 inches off floor
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: black beans ( 2 seperate containers in seperate zones of kitchen ) were not reheated for entire mass to >=165 . They were 143 and 148 respectively to > 165 . Did not see either employee use thermometer to check on temperature
Correction: USE digital thermometer to insure that product ( entire mass ) is brought up to > =165 degrees .Both were reheated to temperature after observation
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> plastic bowls are badly pitted
>> blue handled fry baskets the metal frame is seperated
>> multiple containers /. lids have cracks observed -- especially on rims / edges
Correction: replace damaged food contact equipment
- Drainboards (repeated violation)
Observation: 3 compartment sink lacks drainboard on each end
Correction: regulations require drainboard on each end of 3 compartment sink . In the event of a change of owneror remodel replace present 3 compartment sink with model which has a drainboard on each end
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> caulk / sealant at the 3 compartment sink is mildewed / discolored
>> handsink by the dessert prep unit is not smoothly sealed with wall
>> scrap sink is split at the drainboard towards the dish machine
Correction: remove deteriorated sealant and apply new sealant in a smoothly seamed manner
>> secure / seal handsink with the wall in a smoothly seammed manner
>> weld seam of scrap sink and drainboard in a smoothly seammed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> grill box and grill prep shelving powder coat is damaged/ worn
>> walk in refrigeration shelving powder coat has modest wearing / scraping observed
>> refrigeration drawer under grill is split
>> fry box gasket is badly split
>> hinge covers missing upright freezer , fry box ,
>> vent filters not properly aligned over fry ( chip ) line and there is a gap at the left most grill vent filter and vent hood
Correction: >> in time the grill box and grill prep unit shelving will need to be resurfaced or replaced
>> monitor walk in refrigeration shelving . Ultimately it will need to be replaced or resurfaced
>> replace split / damaged gaskets refrigeration drawer and fry box
>> restore missing hinge covers multiple pieces of equipment
>> properly align / install vent filters so they fit flush with vent hood and each other --- no gaps in the vent line
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards modestly stained? scored
Correction: replace cutting boards or plane down to smooth and clean surface level
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> handle of tongs ( red plastic) is torn / seperated
>> soup ladel plastic coated handles are split/ seperated
>> ice machine sliding panels are cracked
>> grill press handle melted
>> blue plastic handled spatula grill is melted
Correction: >>replace damaged equipment
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: sav a days reused at the fry and fried onion pans
Correction: sav a days are not to be reused . Use and throw out
- Non-Food Contact Surfaces
Observation: the following surfaces need cleaning / additional cleaning
>> top of the broiler ( over nacho unit )
>> under side of the hot hold / order pick up line over plates/ grill sandwich prep .
>>can opener
>> chip hot hold unit interior frame
>> under side right of the dish machine scrap sink is dirty
Correction: significant improvement in cleaning . Continue the detail cleaning on regulat basis
- Equipment and Utensils, Air-Drying Required
Observation: observed cleaned equipment which had been wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: >>grill box lid observed with one edge on floor behind the unit
>>observed bake trays stored with one edge on floor at the grill and in walk in refrigeration unit
>>observed kettle lid on floor and getting ready to be placed onto kettle in cooking
>> mixing bowls improperly stored on clean equipment racks
Correction: >> store lids and bake trays with all portions > 6 inches off floor .Take all observed equipment in contact with floor to dish to clean and sanitize
>> store mixing bowls with food containing side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: to go styrofoam soup bowls improperly stored over nacho prep
Correction: store with food containing side down
- Lighting, Intensity (repeated violation)
Observation: staff cooking on the grill and the vent hood lighting is not on
Correction: whenever the cookline is in operation the lighting is to be on == lighting is to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tile damaged in the area of the scrap sink /. dirty drainboard of the dish machine
>> floor tile grout erroded badly aisle between ice machine and dish dirty drainboard
>> floor tile grout has slight errosion in multiple areas of the cookline
>> wall plate not properly aligned on wall ( gaps present ) over the broiler unit
>> Small holes grill wall ( stainless )
>> tile platforn and beer keg and bar storage cabinetry under margarita machine is not sealed
>> walk in freezer floor pitted
Correction: >> replace damaged floor tile dirty dish / scrap area
>> regrout floor tiles aisle between the ice machine and dirty drainboard
>> make plans to patch areas in the kitchen were grout erroded in limited areas
>> seal small holes in stainless plate behing grill line
>> seal / grout platform tile and base in the bar
>> in time the walk in freezer will need to be restored to smooth and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor area under bar ice bin / scrap sink dirty ( to include various lines )
>> wall at hanger line with lids and utensils is splattered
>> wall dirty dish dirty drainboard / scrap sink
Correction: clean
|
11/16/2012 | Routine | |
new general manager since the last inspection . Advised him on registration of food manager
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: dish person is not washing hands between handling dirty dishes and handling cleaned dishes
Correction: dish person must clean hands between handling dirty dishes and clean one or there is to be 2 dish persons -- one to handle dirty and the other to handle cleaned dishes
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: chicken breasts for catering order off grill --employee failed to use thermometer to check at 154-157
Correction: told employee to put back onto grill and ti use thermometer to insure that chicken breasts were > 165 . Check product temperature in the thickest portion of the breast
Returned to grill . Observed employee get thermometer . Cleaned and sanitized , Later chicken breasts off grill 168-181
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: spinach artichoke dip IT -- mac and cheese ST with metal stem thermometer pressed between 2 packs and sour cream in and on fry prep unit ( which was not plugged in ) 49 & 44 & 55
Correction: in questioning staff the unit is stocked each morning about 9am . Advised that unit not on -- found that outlet strip to which unit is plugged into was not on. Turned on switch and unit turned on . Down to 40 degrees in less than 30 minutes .
Product which was potentially hazardous was relocated to walk in refrigeration unit to rapidly cool
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: plastic bowls are stained and pitted
Correction: replace damaged food contact equipment
- Drainboards (repeated violation)
Observation: 3 compartment sink in facility has only one drainboard
Correction: regulations require that there is a drainboard on each end of the 3 compartment sink . IN the event of a change of owner or remodel replace existing sink with sink that has drainboard on each end
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>handsink at the prep - quesadilla grill and at the wait line are not smoothly sealed with wall
>> 3 compartment sink sealant is mildewed
Correction: seal handsinks with wall in a smoothly seamed manner
>> remove mildewed caulk and reapply in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> multiple gaskets split on refrigeration equuipment
.>>vent filters ( all )grid surface is damaged - removed
>> powdercoating worn at prep refrigeration interiors and in the walk in refrigeration unit
Correction: >> manager had identfied and ordered new gaskets
>> manager had identfied and is ordering new filters --staggering replacement
>> monitor the prep refrigeration and walk in refrigeration shelving deterioration . In time they will need to be replaced or resurfaced
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained and scored
Correction: replace cutting boards or plane down to smooth surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> levered tongs cracked and split at handles
.>> potato masher unit end cap missing
>> several melted lids present
>> missing splatter guard right most microwave oven cookline
>> shake mixer / beater in bar the surace is chipped and damaged
Correction: replace damaged food contact equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the nemo food chopper needs addition cleaning
Correction: clean
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: cutting boards and in use utensils not maintained in heat wells or refrigeration toplines are not being cleaned and sanitized every 4 hours
Correction: manager advised equipment is immersed in or wiped down with sanitizer frequently but not taken to dish to clean and sanitize.Discussed with manager need to clean and sanitize every 4 hours
- Equipment - Cooking and Baking Equipment
Observation: microwave oven interior splatter guard dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the under side of the equipment over the quesadilla grill
>> the surface under the quesadilla grill
>> the drip tray of the quesadilla grill
>> surface under flat top grill main cookline
>> the grill press ( all surfaces )
>> chip hot hold unit exterior upper panel
>> salad prep unit gaskets
>> shelf over NEMCO food processor
>> interior of smoker unit ( lower level )
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was not air dried prior to stacking --mositure present between containers
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >>bake trays stored with edge on floor
>>food chopper attachement on floor
>>lid for meat chest refrigeration unit on floor
>> mixing bowls improperly stored on clean equipment shelving
Correction: >>do not store equipment in which food may be placed or which covers food on the floor . Store > 6 inches off floor
>> store mixing bowls with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: foil trays and to go lids / bases stored incorrectly
Correction: store with food contact side facing down or food covering side facing down
- Light Bulbs Protective Shielding
Observation: light fixture prep line missing lens / panel and light tubes are not individually shielded
Correction: restore lens / panel or have each tube have shield and end cap
- Lighting, Intensity (repeated violation)
Observation: vent hood lights not on at the start of inspection
Correction: corrected
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tile grout erroded at the cookline and wait line
>> small holes in walls where wall mounted equipment relocated
>> outlet plate missing over nacho prep unit
>> floor drain screen/ strainers not in place at the dish machine and at the 3 compartment sink
>> walk in freezer floor rusty and panels not secure
Correction: >> schedule regrout of floors to eliminate areas where moisture and food debris accumulate
>> seal holes
>> restore outlet cover / plate
>> restore floor drain screens/ strainers to floor drains
>> restore walk in freeze floor to clean and smoothly seamed
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor under wait line drink fountain is dirty
ceilng air returns in kitchen are dirty
ladies restroom air return dirty / dusty
ceiling tiles in kitchen are dirty
Correction: clean
replace ceiling tiles
|
07/23/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: observed employee chewing gum while conducting food prep tasks
Correction: advised employee in front of manager that chewing gum is not approved while in a food service area
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: open pack of corn tortillas was moldy
Correction: thrown out at the time of the inspection
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> pitted plastic containers observed
>> ice transfer unit plastic base ( feet ) are cracked with missing sections of plastic
Correction: replace damaged food contact equipment
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: 3 compartment sink has only one drainboard
Correction: regulations require that 3 compartment sink has drainboard on each end . In the event of a change of owner or remodel remove existing sink and replace with model which was drainboard on each end
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsinks ( dish and cook- prep ) are not sealed with walls
Correction: seal handsinks to wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >> walk in refrigerator door gasket is worn - removed in sections
>> gasket fry station prep refrigeration unit door is split
>>hinge covers missing fry under counter - prep unit
>> sandwich prep and meat ( grill ) prep refrigeration shelving plastic coating is worn and undersurface rusting
Correction: >> replace / repair walk in refrigeration and fry prep unit gasket
>> replace missing hinge cover
>> monitor deterioration of shelving surfaces sandwich prep and meat - grill prep shelving . Replace or resurface if damage worsnes
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards at the prep refrigeration units are stained ans scored
Correction: replace boards or plane down to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration
Observation: >> handles of ladel and tongs are cracked / split
>> fry basket plastic handles are melted
>> splatter guard microwave oven over the nacho line is missing
Correction: >> replace damaged equipment when hand contact surfaces are deteriorated
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> tongs ( scalloped edge ) have carbon encrustation on them
>> steamer lid at grilll line encrusted with debris
Correction: clean / scour
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the drip tray of the frozen drink machine in bar
>> the edges of the frame of the tortilla chip diepenser wait line
>> the can opener
>> the top of the broiler unit over nacho prep ref ,
>> the under side of shelving over quesidilla grill and over bun toaster as well as under side of most shelving over the pick up line
>> lower level under char grill and flat top grills
>> work table seam of the 2 prep tables
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers observed to be wet stacked on clean equipment shelving
Correction: cleaned equipment under the regulations is to be air dried prior to stacking
- Handwashing Lavatory, Water Temperature, and Flow
Observation: hot water out of the faucet at several handsinks was 180 degrees
Correction: hot water must be > 100 degrees but cannot be so hot that it deters staff from washing hands . Recommend hot water heater be set to deliver water to sinks 110-120 degrees
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: handsink drain is not directed properly at the handsink for the dish person ( located at wall by door of storeroom ) and water also stands on floor
Correction: reconfigure drainline so that wastewater is directed down the drain and not over the floor
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: lid drumpster damaged
Correction: replace damaged lid or replace dumpster .
- Lighting, Intensity (repeated violation)
Observation: >> walk in refrigeration ceiling fixture ( one of 4 ) is out
>> light over fryer is out
>> lighting of cookline /grill line was not on although cooking being conducted
Correction: >> repair light in walk in ref, and over fryer to operational
>> turn on grill line lighitng whenever unit in operation
- Physical Facilities in Good Repair (repeated violation)
Observation: >> walk in freezer floor rusty and pitted
>> grout erroded floor at fryer line and floor at quesidilla - nacho line
Correction: >> in time resurface walk in freezer floor
>> in time schedule floors for regrouting to eliminate areas where food debris and moisture are accumulating
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor fryer line dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: fryer filter powder located under cleaners outside managers office
Correction: fryer filter powder is considered a food ( being added to food )
DO NOT store in an area under cleaners or cleaning equipment
|
03/07/2012 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: observed dish person going from handling dirty dishes to handling cleaned dishes out of the dish machine without washing hands
Correction: hands are to be washed after handling dirty dishes prior to handling clean dishes . Translator was called over to explain to the dish person in his primary language
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of styrofoam cup in pepper container wait line to dispense product
Correction: use only a handled non breakable utensils as a scoop and maintain handle upright out of contents ( like a measuring cup )
- Food - Washing Fruits and Vegetables
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. ( not in sanitize solution )
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: removed glove remaining on batter / breader topline opposite fryer
Correction: once gloves are removed they are to be discarded .
- Cooling Methods (corrected on site)
Observation: chicken breast pieces , portioned in plastic bags , in refrigeration drawers cooked between 11-12 pm at 2:30 pm were 58 . Portion bags had not been completely cooled prior to placing in drawer
Correction: removed at the time of the inspection to be fully cooled to < 41 prior to placing in refrigeration drawer
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: contents of breaded item prep refrigeration unit ( left of fryers ) was 48 degrees ( one pan of chicken ) to 58 degrees ( pan chicken , 2 pans wings , batter ) due to electric plug being partially out of outlet ( enough there was not contact )
Correction: product which was 48 was returned to walk in ref, to cool to < 41 in less than 2 hours . Remainder of product thrown out .
One half hour after plugged back in unit the unit was down to 41 and allowed to restock the unit
CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability*
Observation: fryer baskets mesh starting to seperated
several cracked plastic containers
ice transfer containers cracked - damaged at base
Correction: replace damaged food contact equipment
- Drainboards (repeated violation)
Observation: 3 compartment sink has only one drainboard
Correction: in the event of a change of owner or remodel replace cutting board with unit that has drainboard on each end
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink prep line and dish room ( by storeroom door ) are not well sealed with walls
Correction: seal with walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gap on right end of vent filter line
meat chest refrigeration shelving rusty on edges / end
Correction: >> install vent filters so that there are no gaps between filters or at the end of the filters at the frame
>> replace or resurface meat chest refrigeration shelving
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board sandwich - salad prep line is badly stained
Correction: clean / bleach cutting board or replace
- Equipment and Utensils - Good Repair and Calibration
Observation: melted lids ( 2 ) observed
plastic coated tongs ( one ) handles cracked
handle missing microwave oven
Correction: replace damaged food service equipment
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: foil catering trays not properly protected single service storeroom
Correction: store with food contact side down
- Non-Food Contact Surfaces
Observation: can opener dirty
top of cheese melter / broiler dirty
shelf under side over quesidilla grill dirty
shelf under bacon steamline dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned container observed to be wet stacked on clean equipment shelving q
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: lid of meat chest prep unit with one edge on floor
Correction: all portions of the cutting board are to be > 6 inches off floor .
Clean and sanitize lid and store off floor > 6 inches
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: >> ice bin drainline loosened from position at bar ice bin
>> drainline handsink for dish room by the storeroom drainline not secured to allow direct flow in drain --partially directed onto floor
Correction: >> reattach securely drainline bar ice bin
>> secure drainline handsink for dish room by stock room and add PVC Collar so that it drains onto floor drain and not half onto floor
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the wait line handsink and paper toweling jammed at the bar
Correction: both were restored to available during the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> base tile at bar refrigeration line are seperating/ pulling away
>> grout erroded in front of fry line
>> grout erroded in areas of drink fountain and tea dispenser wait line
>> walk in freezer floor pitted / rusty / corroded
Correction: >> secure the base tiles at the bar refrigeration line
>> regrout floor tiles to eliminate areas where moisture and debris are accumulating
>> at a point in the future the walk in freezer floor will need to be replaced
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: air vent / returns at ceiling by storeroom door are dirty
Correction: clean
|
11/01/2011 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: 2 dented cans of product observed on the dry good shelvign
Correction: removed at the time of the inspection and discarded .
If to be kept on premisis to obtain credit from supplier they are to be stored physically seperated from usuable canned product and labeled ( credit / return etc )
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed employee put bare finger in diced tomatoes
Correction: advised employee that when handling any ready to eat product that gloves are to be worn or use of some utensil to dispense product
- Utensils - In-Use - Between-Use Storage
Observation: knife observed wedged imbetween scabbard and wall
Correction: do not wedge knife between scabbard and wall --place in the scabbard
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>dlced tomatoes ( 2 ) on topline prep refrigeration units ( nacho and salad ) overfilled were 45/46 ( bottom half of pans < 41 )
>> creamers in topline salad dressing prep / make refrigeration unit wait station at 47-50 *
NOTE : ranch dressing beside the creamers < 40
Correction: >> diced tomato volume reduced to where the contents were <41 .Do not overfill pans
>> creamer are to be returned to freezer to cool .
NOTE all product taken from walk in refrigeration unit in am prep . DO NOT leave products on carts or couter tops for lengthy periods
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: plastic containers are pitted from acid red/ orange colored foods
Correction: replace pitted plastic products
- Nonfood Contact Surfaces
Observation: use of plastic wrap in the teeth plate of the dicer
Correction: removed at the time of the inspection
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: 3 compartment sink lack a drainboard on each end
Correction: regulation require a drainboard on each side of the 3 compartment sink .In the event of a change of owner or remodel upgrade 3 compartment sink to have a drainboard on each end
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> meat chest refrigeration shelving , the fry prep refrigeration unit interior shelving and the bar under counter refrigerator the powder coating of the shelving is worn with under surface rusty
>> 4 door upright freezer ( which is not in operation at this time ) multiple door gaskets are split
>> vent filter metal screen surface is damaged
>> plastic protective wrap on side of salad base refrigerated tower and the interior of the beer keg refrigeration unit are peeling
>> plastic drawer unit under 3 compartment sink drainboard of kitchen equipment is cracked
Correction: >> if damage worsens on above refrigeration shelving the shelving must be replaced or resurface
>> restore upright refrigeration unit to operation and replace gaskets
>> replace vent filters
>> remove plastic protective wrapper on side of salad tower and interior of beer refrigeration unit ( keg )
>> replace damaged cracked utensil drawer
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> bar mixer/ blender surface chipped / peeling / worn
>> grill press handles melted
>> color coded plastic handled tongs are split/ damaged
Correction: >> resurface mixer
>> replace grill press
>> replace color coded tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> utensils in the plastic drawer unit under the 3 compartment sink drainboard is dirty
>> the tomato slicer is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> all pieces of equipment that are high ( top of broiler / microwave ovens and top of assembly / order pick up line )
>> under side of the shelving over the quesadilla grill and under the broiler
>> shelving over the prep units and steamline at the assembly
>> shelving under the assembly line ( steamline etc )
>> shelving in the area of the fry prep refrigeration line --especially where the souffle cups / lids are located
>> the interior ledges /edges of the fryer cabinetry
>> shelving in the dry good storeroom under the soy sauce dispenser
>> lid of the frozen drink (margarita ) machine
Correction: clean
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: container after washing in the dish machine still had food debris on the interior and remnants of old labeling on the exterior of the containers
Correction: containers are to be scraped and flushed to remove food debris , Dish machine wash tank to be emptied per manufacturer specifications . Dishes are to be clean when leaving the dish machine . Explained protocol to kitchen manager .
Also explained that prior history had dish persons handling clean dishes after handling dirty dishes without washing hands . ( no dish washing occurring at the time of the inspection )
Advised dish staff are to wash hands between dirty and clean OR to have 2 staff -- one to handle dirty the other to handle clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: food service 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
Observation: >>lids for chip containers observed with one edge on the floor as staff prepared chips for the day
>> lettuce witch stored on floor < 6 inches off floor
Correction: food contact equipment is to be stored > 6 off floor at all times
- Plumbing System Maintained in Good Repair
Observation: >> Drainline of the handsink by the stock room door the drainage from the sink is flowing over the floor .
Secure the mount of the sink to the wall and provide PVC collar ( like a funnel ) to prevent water from flowing across the floor
>> drainline of the dessert station dipper well is not directed to the floor drain
Correction: >> correct drainline of the plumbing so that it is directed to the drainline and does not flow across the floor
- Refuse - Covering Receptacles
Observation: Dumpster was open
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: light tube left side upright 3 door freezer is not shatter resistant and the light cover is not in place ( see right side )
Correction: provide a shielded light tube or restore light cover to position
- Lighting, Intensity (repeated violation)
Observation: several lights at the cookline and the fryer line / vent hood
Correction: restore out lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >> multiple holes in walls in the kitchen - prep areas and in the wait station where wall mounted equipment has been removed or relocated
>> floor drain screen missing under 3 compartment sink
>> wait line floor tile has deteriorated grout
>> bar floor has deteriorated grout
>> painted wood cabinetry left most end of the bar under counter refrigeration unit ( right of the blender ) is moisture rotted
>> base tile seperating from the platform under the beer keg door ( second from left of the under counter bar refrigeration )
Correction: >> seal small holes in the walls . restore to the condition of smooth - durable - non absorbant and easily cleanable
>> restore floor drain screen to position to eliminate debris getting in the drainline potentially causing blockage
>> regrout floors as needed to eliminate areas where moisture and debris accumulate
>> restore left most end of bar under counter refrigeration to smooth - durable =- non absorbant and easily cleanable .( I recommend removal of the deteriorated wood and replacing it )
>> secure the base tile molding under the beer keg door where pulling away from the platform
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall dirty over quesadilla grill and behind the broiler
>> ceiling tiles stained over same area
>> floor dirty . / wet dish line and in the bar
>> air return housings dirty at the cookline
>> air return vents dirty in the bar
>> floor under cookline dirty
Correction: clean
|
08/01/2011 | Routine | |
time is now used as the control for hot product in the steamlines and with the table top steamers .The products had time references and all were within the time reference . The products in which temperatures were taken were also > 135
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: dish person observed changing gloves when going from dirty dishes to clean dishes
Correction: the proper procedure when washing dishes is to place dirty dishes into machine . ( one or two racks ) - remove gloves and wash hands and put on new gloves . The other solution would to have 2 staff persons -- one to handle dirty dishes and the other to put away cleaned dishes . Instructed manager on duty that education must be improved for the staff who wash dishes
- Food - Miscellaneous Sources of Contamination
Observation: salad oil in dry good storerooom is not covered
Correction: cover with a food grade cover
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>ribs inside meat chest refrigeration unit 50 degrees
>>chicken topline / rail meat chest refrigeration unit 52/53
>> tomatoes diced and slices and sour cream and coleslaw topline sandwich prep ref, and fry prep ref, were 43-46
Correction: >> determined that the meat chest refrigeration unit electric plug had been dislodged . The clock in the motor compartment indicated time stopped at 1 : 20 . The time of discovery was 2:45 . All product removed from unit and put into walk in freezer to cool rapidly . Unit plugged in again . CLock reset and running . Unit allowed to cool for 30 minutes and new product in new plans put in the unit
>> temperatures of the product on the rails of both units both PHF and non PHF were consistant . Product in the interior of the unit was < 40 . Per manager and cook lids left open though the lunch period ( busy day ) . Heat of kitchen noticable on the line , Advised the product must remain < 41 OR 4 hour use period to be used for the PHF product ( like that which is now done for the hot product in the steam wells ) . Turning the units down by one or 2 degrees AND lessening of the product in the containers on the rail will also assist in lessening temperature BUT keeping the lids closed will be the most efficent way of maintaining temperature . DIscard product at 5 pm
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: deli meat portions and cooked chicken portions in the prep refrigeration and walk in refrigeration unit that had been portioned in the last 2 days per cook but the portion bags had been placed in " containers used previously " so the use by date was expired
Correction: the ready to eat potentially hazardous products must be accurately labeled with a maximum of a 7 day use period ( Chili's corporate requirement for many products are < 7 days ) ,
When new product is portioned it is to be placed into cleaned and sanitized pans and labeled . The former pans used for those products are to be placed in the dish room to be cleaned and sanitized . The labels are to be removed during the cleaning
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: the ice transfer buckets the feet / base are cracked and busted out
Correction: replace the ice transfet containers / buckets
- Drainboards (repeated violation)
Observation: the 3 compartment sink only has one drainboard
Correction: regulations require a drainboard on each end of the 3 compartment sink . In the even of a change owner or remodel replace the present sink with a 3 compartment sink with drainboard on each end
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink at the cookline - dessert prep area is not sealed with the wall
Correction: seal the handsink with the wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the interior shelving of the prep refrigeration units at the cookline ( expo - grill - fry ) the plastic coat is peeling
>> the 4 door upright freezer both lower doors the gaskets are torn
>> the vent filters at the char grill the screen surface is torn
>> the bar under counter refrigeration unit ( left of the large margarita glass storage well ) the plastic coat of the shelving is peeling
Correction: >> the interior shelving of the prep refrigeration units at the cookline and the under counter refrigeration in the bar are to be replaced or resurfaced .
>> the vent filters where the mesh screen is damaged are to be replaced
>> the lower door gaskets where split are to be replaced in the 4 door upright freezer
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards throughout the kitchen are 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: the following surfaces are damaged
>> the splatter guard is missing microwave oven at the quesidilla grill
.>> multiple handles of plastic coated tongs are split
>> fryer basket handle is melted
>> exterior of bar blender / mixer is peeling
>> the handles of the grill press units are melted
Correction: replace damaged product
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the slicer is dirty
the bar wand holster is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the shelf ( underside ) over the quesadilla grill and the shelf ( under ) at the bun toaster are dirty
>> the can opener
>> the top of the microwave ovens
>> top of the broiler ( over salad prep line )
>> the cabinetry / motor recesses of all prep refrigeration units
and the meat chest refrigeration unit
>> the cabinetry under the bacon holding well
>> the shelf under the salad oil container
>> the mats under the large margarita glasses
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was observed to be stacked while wet
Correction: cleaned equipment is to be air dried prior to stacking . See flyer sent with fax of overhead fan that can be placed over clean dish table at the dish machine to air dry equipment
- Lighting, Intensity (repeated violation)
Observation: light tube out cookline- - outside vent hood over the bacon holding station
Correction: replace out light tube
- Physical Facilities in Good Repair (repeated violation)
Observation: mulitple small holes in the walls in multiple locations where wall mounted equipment has been removed ./relocated
>>the walk in freezer floor is pitted and rusty
Correction: seal holes in the walls to restore walls to smooth - durable - non absorbant and easily cleanable
>> in the event of a change of owner or remodel replace / resurface the walk in freezer floor . Restore to smooth and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> the ceiling tiles and air return housings along the cookline are dirty
>> the floors under equipment cookline are dirty
>> floor under the handsink in the wait line is dirty
>> vents in the bar ( ceiling over employee area ) are dirty
Correction: clean
|
05/02/2011 | Routine | |
raw chicken topline new breading ref, and the grill box both < 37
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: observed dish person going from dirty dishes to handling clean dishes without washing hands
Correction: dish persons may not handle clean equipment unless hands have been washed after touching dirty dishes .
When wearing gloves ---after handling dirty dishes remove gloves , wash hands and put on new gloves and put away cleaned dishes .
Alternative is to have 2 dish persons -- one to handle dirty dishes on to handle clean ones
- Critical: Eating, Drinking, or Using Tobacco*
Observation: >> 2 personal beverages located on and over active food service surfaces
>> employee chewing gum on cookline
Correction: >> personal beverages are to be in non breakable covered containers and located only on lower levels
>> no gum chewing in a food service area
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: 2 pans gravy uncovered ( not in the cooling process ) in walk in ref,
pan of egg rolls partially uncovered walk in ref,
Correction: prepared food items are to be covered in the refrigeration units
- Critical: Cooling* (corrected on site)
Observation: cooked rice in pan on prep table . Observed rice when I started inspection at 1: 30 . At 2: 30 rice still present and 75 degrees. No one could advise / inform me as to when rice removed from microwave
Correction: rice could not be determined to be cooled from 135 to 70 degrees in 2 hours. Thrown out
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >>multiple ice transfer buckets / plastic containers ice scoops ( both for ice and tortilla chips ) and plastic lids are cracked / damaged
>> pitted plastic containers
Correction: replace damaged plastic items
- Nonfood Contact Surfaces
Observation: glass ware bar sitting on linen cloth ( rims )
Correction: advised rims of glasses cannot rest on absorbant material .
Bar mesh mat / grid mat is approved for this purpose
- Cooling, Heating, and Holding Capacities
Observation: breading wash sitting on layer of ice /water
Correction: ice water level is to be surrounding the level of the breading wash / dip
- Drainboards (repeated violation)
Observation: 3 compartment sink has only one drainboard
Correction: in the event of a change of owner or remodel a 3 compartment sink with a drainboard on each end must be provided
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink by storeroom door is not sealed with wall
Correction: seal handsink with the wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> large ice block on the compressor wall of the expo box
>> plastic coated shelving ( interior prep ref, units ) and walk in ref , racks are starting to peel -wear and the under surface rust
Correction: >>thaw expo box and remove ice block
>> start replacement / resurface of walk in ref, racks and prep refrigeration units interior shelving
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board stained and stored
Correction: plane down cutting boards / clean - bleach to remove staining or replace
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dish washer was not delivering sanitizer
Correction: sanitizer container feed tube directed to was empty .
Connected full container of sanitizer and unit primed and 100 ppm chlorine sanitizer restored
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> multiple microwave ovens missing splatter guards
>> multiple plastic coated tongs and ladels the plastic coat is peeling / split
>> whisk observed with cracked handle
>> ice machine sliding panel cracked
Correction: >>restore splatter guards to microwave ovens
>> replace split handled plastic coated tongs / ladels
>> whisk thrown out
>> replacec damaged ice machine panel
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: dicer unit
salad spinner has debris in it
slicer unit dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >> can opener dirty
>> frames / sides of the heat lamps
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was not air dried prior to stacking ( over clean drainboard of the 3 compartment sink )
Correction: cleaned equipment is to be air dried prior to stacking
- Handwashing Lavatory, Water Temperature, and Flow
Observation: hot water is very lenghty to reach handsinks due to water saving devices installed in them ( and also causes minimal pressure )
Correction: regulations define that water at handsinks is to be > 100 degrees AND that proper handwashing ( critical violation ) is hot soapy water scrubbing vigorously for 15 seconds and rinsing for at least 5 seconds ( and with the water pressure at these sinks it will be more than 5 seconds to rinse of soap ) and dry with paper toweling .
Remove the water saving devices
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: ice bin disconnected drainline at the wait station drink fountain
Correction: connected at the time of the inspection
- Lighting, Intensity (repeated violation)
Observation: lights not one at fry line vent hood
lighting not operational 4 door traulsen freezer
light out grill vent hood
light out ceiling fixture over expo box
Correction: >> when cook lines are in use the lighting is to be on and operational
>> restore upright freezer to operational lighitng
>> restore ceiling light to operational over expo box
- Physical Facilities in Good Repair (repeated violation)
Observation: >>small holes present walls where wall mounted equipment removed / relocated
>> walk in freezer floor pitted and rusty
Correction: >>seal small holes
>> facility needs to plan to replace or recover walk in freezer floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles and air returns cookline are dirty
Correction: clean
|
01/26/2011 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: knife wedged behind scabbard and wall over prep line
Correction: do not locate clean equipment in crevice between scabbard and wall
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >>chicken on topline of the meat chest refrigerator right of the grill 45 -52
>> pico at wait station garnish line 53-55
>> tomatoes topline salad prep 45
Correction: >>all potentially hazardous product to be < 41 .
>>Corrected during inspection .Reduce volume of product in the inserts . Consider ( which they did ) use of ice bags on top of product
>>use time as the control for the pico at the topline ---time is used for multiple other ( hot ) products in the facility . The staff is well versed in time and time documentation .Do the same for the pico
>> maintain lids closed on the toplines of make / prep tables .
DIscard tomatoes on the salad prep topline
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: ice transfer containers are busted out at the bases
pitted plastic containers observed r
Correction: replace damaged food contact equipment
- Drainboards (repeated violation)
Observation: 3 compartment sink has only one drainboard
Correction: in the event of a change of owner or remodel there is to be a drainboard placed on the left side of the 3 compartment sink OR a new 3 compartment sink with drainboard on each side is to be installed
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>sealant at the prep sink is seperated at wall
>> handsink by the prep line / dessert
Correction: >>reseal / caulk prep sink and wall
>> seal handsink and wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: shelving plastic coat wearing at the prep / ,make ref, units and in the walk in ref,
Correction: in time replace or resurface shelving in the prep ref, units and in the walk in ref,
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards along the prep / make ref, units are stained / scored
Correction: replace cutting boards / plane to smooth clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: handle of grill press melted
color coded plastic tongs cracked at handles
splatter guard missing microwav oven
Correction: replace damaged equipment
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of Sav A Days cardboard blotter trays
Correction: Sav A Days are single use only items
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer holster dirty in the bar
Correction: clean mixer gun holster
- Equipment - Cooking and Baking Equipment
Observation: microwave oven upper surface ( old one used for tortillas ) dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: can opener dirty
misc equipment organizer drawer unit dirty
Correction: clean
- Precleaning
Observation: facility is not pre cleaning products before placing in dish machine
Correction: product is to be scraped prior to placing into dish machine
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was stacked while wet/ damp as observed on the clean equipment shelving
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >>mixing bowls improperly stored
>>coffee mugs stored under drainline of drink line
>> glasses stored on linen towel in bar
Correction: >>store with food contact side down
>> do not store containers / equipment under the gravity line of the drainline of the beverage line
>> glasses may not be stored on absorbant material in bar ( or anywhere ) . Store on bar mesh mat / plastic grid mat
- Plumbing System Maintained in Good Repair
Observation: drainline -- mounted to wall to run to floor drain _- by storeroom entry the means of securing the drainline has seperated and the waste water is not directed correctly to floor drain
Correction: secure the drainline so that it drains to drainline
- Lighting, Intensity
Observation: light out walk in ref,
Correction: restore light to operational in the walk in
- Physical Facilities in Good Repair (repeated violation)
Observation: walls have small holes in them at the dessert station / prep lin
Correction: seal small holes
|
11/04/2010 | Routine | |
NOTE: menu is almost correct but still not completely fulfilling the requirements of the regulations of the Virginia Department of Health . The steaks are offered cooked to order and there is a disclaimer present BUT the steaks do not have the reminder portion of the consumer advisory as required . The reminder statement is " cooked to order / Cooked to your preference / to your degree of doneness " . Please advise corporate of this requirements so that can be incorporated in next menu printing .
- Critical: Hands - When to Wash* (repeated violation)
Observation: observed dishperson go from handling dirty dishes to handling clean dishes without washing hands
Correction: advised dishperson that they must wash hands after handling dirty dishes prior to handling cleaned dishes
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> ice transfer buckets are cracked / damaged on the bases
>> multiple pitted plastic containers observed
>> basting brushes the bristles are melted / worn
Correction: replace damaged food service equipment
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the raw meat prep refrigeration unit and the dessert prep refrigeration unit
Correction: locate thermometers accurate to 2 degrees by the door of each refrigeration unit
- Cooling, Heating, and Holding Capacities
Observation: pico on the soup line is not placed into suitable ice bath . At the time of the inspection product just placed on the ice bath and < 41 but ice bath will not maintain that temperature .
Correction: Use time as a control on the pico container . When placing on the soup line put time on the date label and have product in use for < 4 hours. Anything remaining must be discarded
- Drainboards (repeated violation)
Observation: 3 compartment sink lacks drainboard on each end
Correction: in the event of a change of owner or remodel the 3 compartment sink is to be replaced with model that has drainboard on each end OR a drainboard to be installed on the left side
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsinks throughout the faciility are not well sealed with the walls
Correction: seal handsinks in a smoothly seamed manner with the walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>bar beater unit base ( hamilton beach ) surface is damaged
>> handle missing bar beverage chest refrigeration unit ( closest to the ice bin )
>> hinges damaged right door keg refrigeration unit
>> vent filters surface grid is damaged
>> multiple interior shelving of refrigeration prep units and bar ref.'s
Correction: >>replace bar beater / mixer unit
>> replacement of bar refrigeration unit expected in near future
>> replace damaged vent filters
>> replace or resurface refrigeration shelving where rusty / corroded
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board scored bar
Correction: replace bar cutting board
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>2 sets of yellow plastic handled tongs are split / cracked
>> plastic lids are cracked
>> long handled masher unit end cap missing
>> multiple microwave ovens are missing splatter guards
Correction: replace tongs and damaged lids
>> restore end cap to the masher unit or replace
>> restore splatter guards in microwave ovens
- Non-Food Contact Surfaces
Observation: >> can opener dirtyy
>> interior fryer cabinetry ledges are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment removed from dish machine was not air dried prior to stacking
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: fryer lids placed with one edge on floor
Correction: fryer lids are to be stored ( all portions ) > 6 inches off floor
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: >>leak at bar handsink drainline
>>ice bin bar has no drainline
Correction: >>repair the drainline at the bar handsink
>>in one for one replacement of equipment in the bar ( anticipated in near future ) have a drainline installed at the base ( opening present ) of the ice bin and leading to the slop sink floor drain
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out at the handsink by the cookline/ ready to eat area
Correction: restore paper toweling to availability at the handsink
- Lighting, Intensity
Observation: lighting out 4 door upright freezer
Correction: restore lighting to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded prep / 3 compartment sink line and cookline
>> holes in walls at the corner molding behind the prep sink- prep table and behind the grill
Correction: >> regrout floor tile to eliminate areas where food and moisture accumulating
>> seal holes in walls
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling dirty in prep line and cookline around air returns
Correction: clean ceiling
|
07/28/2010 | Routine | |
Restaurant representatives - add corrected or new information about Chili's Grill & Bar, 1066 W Mercury Blvd., Hampton, VA 23666 »