- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee observed not washing after handling soiled utensils and before donning new gloves.
Correction: Instruct food employees to clean their hands after handling soiled items and before donning new gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef steak observed cold holding at improper temperature in the low boy refrigerator on the food prep line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard any food cold held above 41 Deg. F. for four hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards throughout the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
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12/16/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The Door to Sandwich Prep was observed in a state of disrepair and damaged. Door Will not Stay Shut.
Correction: Repair the Sandwich Prep to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Sandwich Prep, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/01/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Ladles and Cutting Boards on the drying rack above the three compartment sink..
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting board. Did not observe the proper immersion time for the cutting board in the sanitizer compartment of the three compartment sink. Observed an immersion time of less than 30 seconds in the Quaternary Ammonia Sanitizer.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the grill.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/06/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee washing dirty equipment, then don a pair of disposable gloves without first washing their hands, then handled clean equipment.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Cheese, Cheese and Corn salsa mix in the Sandwich Prep were observed 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed no Quaternary Ammonia Sanitizer in use for the sanitizer compartment of the three compartment sink or two of the wiping buckets used to wipe down food contact surfaces.
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.
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12/08/2014 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the cutting board storage area 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the kitchen 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.
- Physical Facilities in Good Repair
Observation: The ceiling is not maintained in good repair. Observed broken ceiling tiles above the back preparation area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/27/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed personal drink container stored above shredded cheese in the back undercounter reach in cooler
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Shredded Cheese, Diced tomatoes, and Sour cream were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting Boards in the drying rack.
Correction: Clean and sanitize these surfaces for food contact.
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06/10/2014 | Risk Factor | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The Chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed an internal temperature of 145'F, 140'F,138'F,135'F on several pieces of chicken.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The diced Chicken, diced steak on the Hot Holding prep line were hot holding at improper temperatures. Observed The diced Chicken at 118'F and the Steak at 118'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The Double handwashing station at the Cooks Line is being used for purposes other than washing hands. Observed employee dumping ice in the sink and storing a container with water in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/12/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the grill refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/12/2013 | Routine | |
| No violation noted during this evaluation. | 06/11/2013 | Risk Factor | |
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