Abbreviations: WIC - walk in cooler
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed into the machine. The empty container of sanitizer was replaced with a new one. Sanitizer was still not being dispensed into the machine. A service call was made during inspection and the 3-compartment was set up to sanitize dishes and equipment.
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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10/20/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the soda gun nozzles at the bar have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. Sanitizer was not being dispensed into the machine. The 3-compartment sink was set up to sanitize equipment after being washed in the dish machine. A service call was made and a repairman arrived during inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors in the kitchen and in the behind the bar are not maintained in good repair. The floor in the kitchen is missing several tiles and there are several weak spots in the floor. The seal on the floor behind the bar is word and the floor is rotting out in several places.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/10/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surface of the cutting board on the prep unit was observed soiled to sight and touch. Surface of the cutting board is heavily stained.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used as a dump station. Observed a strainer with debris in the sink. Strainer was removed during inspection.
Correction: The handwash facility identified above is to be used for washing hands only
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11/04/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cloth lining the inside of the beef cooler under the glasses is not corrosion resistant, nonabsorbent, and/or smooth. Cloth was removed during inspection
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the convection oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soda and juice gun holders at the bar have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cook's line. Observed 25 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-the kitchen floor (large areas of vinyl tiles are missing exposing an unsealed wood subfloor), 2-the floor in the bar area (wood floor needs to be re-painted).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-The caulking along the 3-compartment sink, 2-the drain pipes under the bar sinks, 3-the compressor unit under the bar sink.
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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03/13/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. Observed open containers of sour cream and raspberry butter in the wait station cooler that were not dated. Person in charge dated these items.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the convection oven was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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10/17/2013 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed, handout provided.
-Remove any grease from the side of the prep table under the hot holding station.
-PIC stated that a work order is in place to repair the small leak in the plumbing under the 3 compartment sink.
-Replace the missing vent cover next to the hood in the ceiling.
-Mop water is being disposed of in the restroom toilets.
-The bleach sanitizer in the dishmachine measured at 50 ppm. The bleach sanitizer in the sanitizer buckets was measured at 100 ppm.
The person in charge was very knowledgeable regarding cooking temperatures and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee putting sliced tomatoes into the prep cooler with his bare hands. Discussed avoiding bare hand contact with ready to eat foods by using gloves or tongs.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw tuna stored over onions in the reach in cooler. PIC moved the raw tuna to the bottom shelf during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed bulk containers of flour and breading stored without being labeled. PIC labeled all containers during the inspection.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized or changed out at least once every 5 - 6 hours. Advised the employees to ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils such as spatula's, knives, etc. are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Prep Unit, the small Reach in Cooler under the counter and in the Reach in Cooler by the doors of the kitchen. PIC placed thermometers in all coolers during the inspection.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. The thermometers provided by the Foodservice employee would not turn on during the inspection. Employee could not locate his dial thermometer during the inspection.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the large convection oven was observed to be soiled with accumulations of grime and debris.
Correction: Clean the interior of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: 1. the floors under all equipment 2. the wall behind the fryer 3. the wall above the reach in cooler by the doors to the kitchen.
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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04/23/2013 | Routine | |
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