All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 10/09/2015 | Follow-up | |
Hot holding box Lockwood (serving line) is not sufficient in capacity and not capable of keeping hot holding at 135 F or higher. Suggested to replace it or get an additional unit.
The follow-up inspection will occur on/about October 9, 2015.
No droppings observed in the mop closet during todays re-inspection, however, per discussion with Kitchen Manager Pest Control company was not notified about findings, no action have been taken.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: All TCS foods (chicken wings, tenders, nuggets, burger patties) in hot holding unit (serving line) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hot holding cabinet (serving line) is not supporting hot holding temperature of 135 F or above. Unit is not sufficient in capacity and not capable of keeping food at 135 F or above.
Correction: Repair/adjust hot holding unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/02/2015 | Follow-up | |
The follow-up inspection will occur on October 2, 2015. All critical violations must be corrected prior re-inspection.
*****All TCS from hot holding unit were re-heated prior serving. Milk was relocated.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling chicken tenders were not adequate. Chicken tenders found at 110 F in covered container inside RIC.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: All TCS foods (chicken wings, tenders, nuggets, burger patties) in both hot holding units hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk cold holding at improper temperatures on the bottom of Herrick reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Both HOT HOLDING units are not supporting hot holding temperature of 135 F or above. Also Herrick REACH-IN cooler is not supporting cold holding of 41 F or less on the bottom.
Correction: Repair ALL LISTED ABOVE units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Mice droppings found in the closet. Glue traps in the storage rooms were filled with dead roaches.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/25/2015 | Routine | |
Good hand washing practices observed
No violation noted during this evaluation. | 05/06/2015 | Routine | |
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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01/20/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Burgers and chicken wings are hot holding at improper temperatures. Proudcts were reheated.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Deli items are cold holding at improper temperatures. Additional ice slurry added below pans.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior ledge of ice maker soiled with accumulations of grime and pink mold growth.
Correction: Clean the surfaces at any time when contamination may have occurred or per manufacturer specifications.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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01/05/2015 | Routine | |
Provided and discussed FDA form 1-B in English. Quaternary ammonium test kit and calibrated food thermometer provided.
Recommended using smaller, stainless pans to hold deli meats for paninis. Store TCS foods (deli meats, cheeses and sliced tomatoes) in an ice/water bath.
Thermometers are needed for the small warmer in the bistro area and the warming drawers on the serving line.
Gasket for small hot box on the bistro line is on order.
Covered trash receptacle is needed in the women's rest-room.
- Food Display
Observation: The food on display is not protected from contamination. (for hot items where french fries are served)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open. Keep outer closed to the rest-room.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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10/24/2014 | Routine | |
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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06/10/2014 | Routine | |
Additional food temps: pasteurized liquid eggs 38
No violation noted during this evaluation. | 01/28/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and ham cold holding at improper temperatures
Correction: Envelope food pans with ice to maintain food storage at 41°F or below.
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09/17/2013 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Chicken strips heated and placed on deli bar registered 71-80 degrees after two hours. Tomatoes sliced and placed on deli bar registered 46-49 degrees after three hours.
Correction: Ambient air or pre-chilled items (e.g. cut tomatoes) should cool to 41 or below within 4 hours
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05/22/2013 | Routine | |
Additional food temps: soup 185, 166
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken nuggetts hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/05/2013 | Routine | |
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the laundry area
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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door in laundry are off kitchen is kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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02/13/2012 | Routine | |
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