- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: Employee 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.
- Food Storage - Clean and Dry Location
Observation: Food packages observed on the freezer floor.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on some of the prepared ready-to-eat (RTE) foods in the refrigerators, the food should have been discarded days ago.
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 (repeated violation)
Observation: Numerous damaged plastic containers observed.
Correction: Remove ALL damaged plastic containers and bins.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The dishwasher, ALL plastic dish racks, dish tables(undersides too), ... observed soiled.
Correction: Clean all dish washing equipment : 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: scales, some carts, control panels, wall mounted shelves in prep area.
Correction: Clean and sanitize these surfaces .
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food equipment 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.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure at the hand sink in the dish washing area.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the dish washing area used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Pests - Controlling Pests*
Observation: Fruit flies observed around the dish washer.
Correction: Inspect premises on routine basis for the evidence of pests. Treat facility in an approved manner. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
02/08/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food 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 - Potentially Hazardous Food - Cold Holding*
Observation: Food in the top of one sandwich unit and beer cooler cold holding at improper temperatures.
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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
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: Chip warmer observed in a state of disrepair and damaged.
Numerous damaged plastic containers observed.
Correction: Remove the damaged chip warmer and all damaged plastic containers.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The surfaces(curtains, vents,...) of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution dispensed at the ware washing machine was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: numerous plastic food containers stored as clean, can opener, microwaves, reach in reffrigerators, walk in cooler racks, plastic carts, fryer basket storage, large bins of plastic food trays, blue cup racks, kitchen drink station, ice, bin,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of all metal shelves, timers, control panels, exteriors of equipment, ... have accumulations of grime and debris.
Correction: Clean all surfaces 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: Plastic 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in cooler door and frame, some kitchen floor areas 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Back dock noted in need of cleaning.
Correction: Maintain the area clean and free of litter.
|
11/09/2015 | Routine | |
- Jewelry - Prohibition (repeated violation)
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.
- Temperature Measuring Devices
Observation: The temperature measuring devices located on a number of reach ins are not easily readable.
Correction: Provide a clean, accurate, easily readable thermometer in the front of refrigerator so employees can accurately read the temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom compartment of one reach in refrigerator is not working.
Correction: Repair or remove the refrigerator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Numerous plastic containers and the torn strainer basket observed in a state of disrepair and damaged.
Correction: Remove all items once damaged.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the sandwich units 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service item(styrofoam cup) observed laying in pan of salt.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:can opener, plastic cart, plastic drawers, fryer basket shelf, monitors, control panels, shelf at wing sauce station, recipe books, chip warmer,side of toaster, refrigerator gaskets,.....
Correction: Clean and sanitize these surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Numerous containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing Lavatory*
Observation: The hand wash sink at the waitstation has been removed.
Correction: Reinstall the hand wash sink to allow convenient use by staff.
- Critical: Handwashing Lavatory*
Observation: Inadequate water flow noted at kitchen hand sinks.
Correction: Restore proper flow to the hand sinks to allow for effective cleaning of hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Area behind building noted in need of cleaning.
Correction: Maintain the premise clean and free of litter.
|
08/03/2015 | Routine | |
*General manager's certification has expired. Class schedule provided. Work on sanitation and needed repairs.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food(corn in walk in freezer) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in one salad unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep foods covered until needed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A multitude of plastic containers observed in a state of disrepair and damaged.
Correction: REMOVE all damaged plastic items from the facility.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Paper cups observed used as pepper scoops, laying in product.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food dispensing equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: numerous plastic containers and lids, scales, can opener, plastic carts, walk in racks, all reach in refrigerators, microwaves, napkin dispensers, blue cup racks, .....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the monitors, label gun, all overhangs at cook lines and prep lines, timers, key pads,.....have accumulations of grime and debris.
Correction: Clean ALL surfaces 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: Plastic 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
Observation: To-go boxes were observed stored with the food-contact surfaces facing upward.
Correction: Store single service either in original plastic sleeves or inverted on a sanitized surface.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the waitstation is clogged.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There are no refuse containers at the area immediately adjacent to the kitchen hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Distressed Merchandise, Segregation and Location
Observation: Products for credit, redemption, or return(dented cans of oranges) are not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor and walls, walk in cooler walls noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of pepper stored in cleaner cage with/under cleaners.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
|
04/20/2015 | Routine | |
Post your current manager certification.
- Jewelry - Prohibition (repeated violation)
Observation: Employee 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Numerous plastic containers and lids observed in a state of disrepair and damaged.
Correction: Remove the many damaged containers and lids.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich unit by the oven is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the assembly line 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
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning and limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: numerous soiled plastic containers stored as clean, ice maker interior, walk in cooler racks, drink station (top to bottom), all refrigerators(gaskets, fronts, gauges,...), dipper well, ice cream freezer, salad unit, chicken warmer drawers, all overhangs at assembly line,....
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the ticket printers, napkin dispensers, monitors, plastic carts, ovens, bottom of the broiler, ....have accumulations of grime and debris.
Correction: Clean all surfaces 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: 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
Observation: Clean silverware observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the single prep sink and the hand sink in the dish washing area are leaking.
Sink at waitstation is clogged.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tile grout missing at bar floor.
Correction: Regrout floor where missing. 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: Wall at dish machine, floor under drink station, walk in fan guards 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.
|
01/20/2015 | Routine | |
***NUMEROUS SANITATION OPPORTUNITIES EXIST. DEVELOP AND ENFORCE A DETAILED, WRITTEN CLEANING SCHEDULE THAT COVERS ALL SURFACES AND EQUIPMENT.
- Jewelry - Prohibition (repeated violation)
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
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: Hands - Preventing Contamination from Hands*
Observation: General manager observed handling ready-to-eat (RTE) food with her bare hands.
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed some foods in the walk in freezer and reach in units were not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the walk in freezer floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheeses in open top refrigerator between grill and oven cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Cover foods as much as possible.
- Temperature Measuring Devices
Observation: The temperature measuring devices in some reachins are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring devices to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices
Observation: The built in temperature measuring devices located on several reach ins are too greasy to read.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple plastic containers and lids observed in a state of disrepair and damaged.
Warewashing machine's exhaust system is inoperable.
Correction: Remove the many damaged palstic items.
Repair the exhaust system to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: numerous plastic food containers stored as clean with food debris on them, all moldy kitchen reach in refrigerators, all cutting boards, lettuce dispenser, can opener, prep tables, kitchen drink station, soiled tubs of coffee bags, walk in racks, ...
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following: napkin dispensers, monitors, control panels, margarita machine cart, cookline shelves, heat lamps,microwaves, ticket printers,.....
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple 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
Observation: Soiled clip board observed on cutting board.
Soiled metal strainer dripping onto clean rubber spatulas.
Correction: Protect all food contact equipment from contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: to-go containers with food contact surfaces exposed
Correction: cup dispenser in kitchen has no cap.
- Insect Control Devices - Design and Installation
Observation: Nonapproved fly strip hanging on single service storage rack.
Correction: Install only approved insect control devices away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen and walk in walls, floors, baseboards 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Coat, soiled apron stored on single service items.
Correction: Store all employee belongings in approved designated areas only.
|
09/15/2014 | Routine | |
Update mananger certificates as staffing changes. Watch product dates, discard accordingly. Remove any equipment (old microwaves) no longer needed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed bins of food in reach in freezer not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
- Ventilation Hood Systems - Filters
Observation: Fryer hood in use without filters in place.
Correction: Install clean exhaust hood filters in hood prior to use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Numerous plastic containers and lids, rubber spatulas observed cracked or scorched, in a state of disrepair.
Correction: Remove ALL damaged items.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service paper cups observed reused as pepper scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: reach in refrigerators and freezers, monitors, napkin and single service dispensers, chip holder, overhangs at prep line, can opener, soiled containers stored as clean, walk in racks, ...
Correction: Clean and sanitize these surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service cups in kitchen dispenser unprotected from contamination.
Correction: Replace missing dispenser cap.
- Kitchenware and Tableware
Observation: Cleaned and sanitized knife at bar not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the back entrance to the facility.
Correction: The back dock and grounds adjacent to the facility are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the waitstation.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas
Observation: Employee's purse stored improperly.
Correction: Designate employee lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair
Observation: Bar floor observed in need of regrouting.
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: Kitchen and walk in floors, drains, wall by warewashing machine, some ceiling vents 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.
- Pests - Controlling Pests*
Observation: Fruit flies observed in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests and treat accordingly. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
06/12/2014 | Routine | |
*Sample Employee Health Policy provided. Remove old labels from food containers in the cleaning process.
- Jewelry - Prohibition
Observation: Employee 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A number of plastic containers observed in a state of disrepair.
Correction: Remove damaged plastic items.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit. Dishtables and shelves also noted in need of cleaning.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Clean all surfaces in the warewashing area.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: scales, timers, sandwich units, food paper dispenser, napkin dispensers, monitors, control panels, overhangs at assembly line, bottom of broiler, underside of solid wall mounted shelves,.....
Correction: Clean and sanitize these surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed with food contact surfaces unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the hand sinks in the prep areas.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Increase water pressure to these fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: large gap at bottom of back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Dressing Areas and Lockers - Designation
Observation: Employee's personal items stored on single service items.
Correction: Provide and use lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floors 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter and debris on the back dock.
Correction: Maintain the premise free of litter.
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02/27/2014 | Routine | |
*Develop a detailed cleaning schedule to cover all surfaces and equipment, **Completely remove old labels on the food storage containers when washed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed some foods (rice, pickles, spices,....) not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: One cart observed in disrepair.
Correction: Properly repair or remove the cart.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Numerous plastic containers were observed in a state of disrepair and damaged.
Correction: Remove the many damaged containers.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution dispensed at the warewashing machine was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: carts, timers, scales, control panels, underside of wall mounted shelves, sandwich units, overhangs at the assembly line, napkin dispensers, ticket printers, conveyor oven,.....
Correction: Clean and sanitize these surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in dishwashing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Three light fixtures not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall and floor areas, store room (all), rest room vents, exhaust hood over oven noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/19/2013 | Routine | |
Health Permit renewed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed some foods (ribs, pizza crusts, ...) not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The soups were not reheated to 165F before placing i n the hot holding unit.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cracked or scorched plastic containers and lids observed in a state of disrepair and damaged.
Correction: Remove all damaged smallwares.
- Equipment - Cutting Surfaces
Observation: One cutting board at the cookline is burned, heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: scales, cutting boards, monitors, timers, overhangs, food paper dispensers, dipper well, ice cream unit, lids to refrigerator units, beer refrig gaskets,.....
Correction: Clean and sanitize these surfaces for food contact. Work on detail cleaning of equipment.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic 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: Single service items observed unprotected from contamination:(unwrapped to-go containers and cups in dispenser with no cap).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Back dock in need of cleaning.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/22/2013 | Routine | |
- 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.
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.
- Hair Restraints - Effectiveness (repeated violation)
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: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200ppm quats) between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in a number of refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A number of plastic pans and lids observed in a state of disrepair and damaged.
Correction: Remove damaged plastic items.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not installed over fryers while equipment is in use.
Correction: Install filters in the exhaust hood before use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: can opener, food scales, microwaves, overhangs at assembly line, timers,control panels, ice cream freezer,...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: cups in kitchen dispenser
Correction: unwrapped to-go containers not inverted
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container immediately adjacent to some hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Physical Facilities in Good Repair
Observation: Condensation leaking in middle of one walk in cooler,
Light shield missing in kitchen by office.
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: Floor in walk in and liqour closet, back dock noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaner not properly stored to prevent the contamination of food(bags of pepper), equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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04/02/2013 | Routine | |
Improvements noted.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored IN a chemical sanitizer at the proper concentration(150-400 ppm quats) between uses.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a state of disrepair and damaged: several cracked or damaged plastic containers( tortilla containers, lexans,....), taco station unit down, broken dish machine racks.
Correction: Repair/replace the damaged equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Two cutting boards observed heavily stained, 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker spout and scoop, scales, chip bin, cup and lid holder on top of soda dispenser unit.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of monitors, napkin dispensers, and the overhang at assembly line have accumulations of food debris.
Correction: Clean all surfaces 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: Numerous 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: Single service cups at waitstation stored with food contact surface exposed, unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar and waitstation.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Kitchen floor tiles and grout noted in need of repair.
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: Kitchen ceiling tiles noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/03/2013 | Follow-up | |
Restaurant representatives - add corrected or new information about Chilis - Bar & Grill, 237 Battlefield Bo Blvd. S 1, Chesapeake, VA 23322 »