- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open personal beverage stored above food preparation surface.
Correction: Corrected. Store personal beverages in a covered container BELOW food and food contact surfaces.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw frozen shrimp in the three compartment sink (shrimp in standing water).
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: Rice (125*) in cooker/warmer hot holding at improper temperatures.
Correction: Hot hold at least 135* after reheating to 165*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) *sliced/cut tomatoes (44-46*), deli turkey (50.6*) on make table rail 2) baked potato (47*), potato salad (47*), sour cream (55*) inside make table 3) raw fish, raw pork chop, raw chicken 43-44* in walk-in cooler 4) beans, rice, beef on cart in walk-in cooler 50-54* 5) butter chips stored in the door (49*) in magic chef refrigerator.
Correction: Cold hold phf/tcs foods at or below 41*. The make table lids and/or door may have been ajar prior to start of evaluation causing the ambient air to exceed 41* and consequently increasing the food temperatures (see section 1450). The walk-in cooler doors were open prior to start of evaluation since employees had just stocked produce. EHS to return to tomorrow to verify unit is properly cold holding. Butter chips were relocated to walk-in refrigerator.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided inside the refrigerators:
1) keg at old bar
2) magic chef refrigerator
3) upright display refrigerator
4) walk-in cooler
Correction: Provide thermometers inside these units inside the warmest location (e.g. by the door).
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in cooler (45*)and make table refrigerator (50*) were cold holding phf/tcs foods above 41* (see section 820).
Correction: EHS to follow up to ensure units are cold holding at or below 41*. The walk-in cooler was recently stocked prior to start of the evaluation and the door was held open while putting stock away, also, staff were going in and out of unit to retrieve or put away food. The make table was missing an insert on the rail allowing air to escape and the door may have been ajar. The PIC adjusted the thermostat during evaluation and prior to EHS departure the ambient air dropped from 50* to 43*. Ensure units are not overstocked and left ajar.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The employee restroom hand sink is no longer sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored on the prep table shelf along 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface are not clean:
1) reach freezer door gasket
2) left side of stove
3) left side of fryer
4) pans (lined with deli paper) storing bowls on the prep table shelf
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand sink next to three compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Signage not posted at hand sinks (kitchen at three compartment sink and bar) notifying employees to wash their hands.
Correction: Post signage at all hand sinks.
- Lighting, Intensity
Observation: Lighting insufficient at cookline prep area
Correction: there is at least one burned out light bulb above the steam table.
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07/21/2015 | Routine | |
All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with PIC at time of evaluation to include providing an air gap of at least 2 inches between the waste drain line of the hand sink at the big bar and the proper methods for the thawing of frozen food.
Facility orders shucked oysters in gallon bucket from Sysco. They portion the oysters and freeze them but are not retaining the bucket which has the name, address, and certification number of the shucker, packer or repacker and the sell by or best if used by date. Please retain the information on the bucket for 90 days after the shellfish were sold.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken wings (99-113*) in fryer basket hot holding at improper temperatures.
Correction: Corrected. Hot hold phf/tcs (potentially hazardous/time-temperature control for safety) foods at least 135* OR to adopt an approved time as a public health control policy in which the time is tracked to ensure the foods are used or discarded within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (63*) stored on ice on the prep table and top portion of sliced tomatoes on make table rail (container over stocked--43-44*) are cold holding at improper temperatures.
Correction: Corrected by discarding tomatoes on ice and relocating top portion of tomatoes on mt to refrigerator below. Cold hold phf/tcs foods at or below 41* or adopt an approved time as a public health control policy to include tracking/measuring the food not to exceed 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat sliced ham and turkey not labeled with a use by date.
Correction: Label for use within 7 days from preparation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Complete disclosure not provided on consumer advisory for burgers.
Correction: Include the disclosure that the asterisked items may be cooked to order/to guests specification.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Signage not posted at employee restroom hand sink and hand sink adjacent to employee restroom.
Correction: Post signage reminding employees to wash hands.
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02/10/2015 | Risk Factor | |
All temperatures taken are internal unless otherwise noted.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.Concentration of chlorine less than 50ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Macaroni prepared yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Sanitizing Solutions, Testing Devices
Observation: There wasn't a properly working test kit provided in the facility for monitoring the concentration of the Quat sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the condiment refrigeration unit was in poor repair.
>>WIC door interior repaired with duct tape.
>>WIC shelves are corroded
Correction: Repair or replace all damaged equipment in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the steam table were 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine was soiled. One ice machine was in contact with non-potentially hazardous food items that were observed soiled with rust
Correction: Clean the surface of the ice machine at any time when contamination may have occurred,
- Non-Food Contact Surfaces
Observation: Plastic food containers containing flour and breading had 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing. A pan was stored in the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.
- Toilet Room Receptacle Covered
Observation: There wasn't a covered trash receptacle for feminine napkin in the ladies restroom
Correction: Provide a covered refuse container in the ladies restroom.
- Indoor Areas - Surface Characteristics
Observation: Floor tile from kitchen storeroom wasn't smooth.
>>Cove molding missing from wall in storeroom near the bar.
>>Unsealed wooden trim in storeroom.
Correction: Repair or Replace
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands was not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Three light are burned out underneath the exhaust hood.
Correction: Replace all burnt out lights underneath the exhaust hood
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees storing personal articles(purse,hat and smoking materials etc.) in restricted
areas.
Correction: Employees should use the dressing room or lockers provided.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces greater than 200ppm
Correction: Utilize only chlorine solution that meet the requirements between 50ppm 100ppm when applying to food contact surfaces
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07/17/2014 | Routine | |
Follow up to check walk-in cooler which was cold holding food at or below 41*. In the process of checking food temperatures EHS observed large pot of chitterlings that did not cool properly after preparation the night before. Chitterlings discarded.
- Critical: Cooling* (corrected on site)
Observation: LARGE stock pot of chitterlings prepared last night noted not being adequately cooled to prevent the growth of harmful bacteria--51-58*. There was an ice wand (that had melted) in the food contents.
Correction: Chitterlings discarded. Suggested since the food is dense it should be broken down into smaller portions such as spreading out in a single layer on a sheet pan. Advised when using ice wands and/or ice baths product must be frequently stirred to allow for adequate heat transfer. Suggested maintaining cooling logs. 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.
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06/21/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: observed employee take styrofoam cup and drag cup through the ice obtain for beverage
Correction: use ice scoop to obtain ice for beverages . DO not drag cup through ice
- Food Storage - Clean and Dry Location (repeated violation)
Observation: citrus being sliced at the bar handsink and bottles / cans located under paper towel dispenser at the bar
Correction: do not slice citrus at the bar handsink and do not store food / food contact items under paper towel dispenser
- Critical: Cooling*
Observation: baked chicken ( 3 bags ) and green beans ( 3 containers ) in the walk in refrigeration unit were > 41 .
Baked chicken rangedfrom 50 -52 and beans from 48 -53
Correction: other product in the walk in was 37 =42 degrees . Product was not properly cooled last night . Thrown out .
Product in cooling must be cooled once product reaches 135 it must cool to 70 in 2 hours and then from 70 to 41 in the following 4 hours CORRECTED DURING INSPECTION
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 2 pans of greens from 7-2- 12 ( with lots of meat in them ) sitting on prep table were 59 and 61 degrees. Per employee they were cooled properly and had brought out pans at noon to put into bags and they had gotten busy and had been sitting out for 2 plus hours
Correction: product must be maintained at < 41 . Product should have had temperature taken last night when it was in walk in . to insure cooled properly . Also do not take 2 pans of product out at a time . Take one pan out at a time and work it ---if very busy and cannot portion put it in the walk in ref. ( or better freezer ) to stay cool . Product thrown out at the time of the inspection
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: ice transfer container the base is busted out
Correction: replace damaged unit
- Temperature Measuring Devices
Observation: thermometer not present at the door of the prep refrigeration unit
Correction: provide thermometer accurate to 2 degrees by the door of the refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handicapped restroom ( single ) counter top at handsink is not sealed with the backsplash
Correction: smoothly seal counter top and backsplash
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gaskets upright refrigeration unit door split
gaskets prep refrigeration unit split
walk in refrigeration shelving is rusty / corroded
Correction: replace split gaskets
replace or resurface walk in refrigeration shelving
- Equipment - Cutting Surfaces
Observation: cutting board sandwich prep unit is stained
Correction: remove staining
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: sanitizer at 100ppm in the 3 compartment sink
Correction: provide sanitizer at 200 ppm ( use 2 tablets )
- Equipment and Utensils - Good Repair and Calibration
Observation: levered scoop lacking end cap
Correction: replace scoop or seal hollow handle in an approved manner
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: utensil drawer opposite the 3 compartment sink has debris in the bottom
large bar mixer wand holster ( toward back ) is dirty
Correction: clean drawer and contents
clean bar mixer wand holster
- Non-Food Contact Surfaces (repeated violation)
Observation: interior fryer cabinetry dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: ice wand on floor walk in freezer
Correction: store > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed cups on floor dry good storeroom
Correction: store > 6 inches off floor
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: use of handsink in the bar to rinse and hold fruit
Correction: handsink is for use of washing hands only . Rinse fruit at the prep sink in the back and slice fruit at the cutting board in the bar back corner
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: >> single ceiling tile in large ladies restroom is not washable in nature
>> 2 ceiling tiles over large remote bar area not washable in nature
Correction: upgrade to washable ceiling tile type
- Light Bulbs Protective Shielding
Observation: light lens in walk in ref, ( on right side wall ) is not present
Correction: restore light lens to position
- Handwashing Cleanser - Availability
Observation: soap lacking at the large bar (seperate room ) handsink closest to the front door
Correction: have soap present at the handsink basin
- Physical Facilities in Good Repair
Observation: corner molding divider wall at convection oven is not in place
tile work at utility door ( closest to rear exit ) is damaged
Correction: restore corner molding at divider wall
repair missing tile or restore wall to smooth - durable - non abosbant and easily cleanable
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07/03/2012 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: eggs (cardboard case ) stored over cabbage and lettuce heads in walk in ref,
Correction: eggs are to be stored lower than produce product
- Utensils - In-Use - Between-Use Storage
Observation: scoop handle of flour scoop laying on contents
Correction: store with handles upright out of contents
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.--observed on prep table left of steamline
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: case of hamburger stored on floor walk in freezer
Correction: store > 6 inches off floor
- Food Contact Surfaces - Cleanability*
Observation: ice transfer container has hole on bottom
Correction: replace damaged plastic ice transfer container
- Temperature Measuring Devices
Observation: thermometer not present in 3 door upright ref,
Correction: locate thermometer accurate to 2 degrees by the door of the unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>prep refrigeration door gasket split
>> walk in refrigeration shelving is starting to rust ( slight 0
Correction: >>monitor damage . If damage worsens or the door will not seal then gaskets must be replaced
>> monitor deterioration of shelving . IF rust increases the shelving is to be replaced / resurfaced
- Non-Food Contact Surfaces (repeated violation)
Observation: interior fryer cabinetry slightly dirty (grease)
Correction: clean
- Handwashing - Using a Handwashing Lavatory
Observation: >>handsink at the rear wall blocked ( using the basin to store stock pot )
>> handsink at the dish / scullery area is blocked from being easily accessible
Correction: handsinks are to be free of anything in them or in front of the blocking them from easy use
- Indoor Areas - Surface Characteristics
Observation: ceiling tile in ladies restroom is not washable tile type
2 ceiling tiles in large ( new ) bar are not washable tile type
Correction: ceiling tiles are to be washable in nature over the bar and in the restroom
- Hand Drying Provision (corrected on site)
Observation: handsink at the bar and single men
Correction: s restroom the paper toweling is out
- Physical Facilities in Good Repair
Observation: wall at the soap dispenser in the employee restroom is cracked/ peeling
Correction: restore wall surface to smooth - durable - non absorbant and easily cleanable
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: employee restroom handsink faucet caps / covers missing
Correction: restore H and C covers at the faucets
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: pledge stored with deli paper and over plastic plates in dry good storeroom ( pledge and plastic plates sealed in plsatic wrap )
Correction: store cleaners physically seperate and lower than single service product ( also food and food service equipment )
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03/08/2012 | Routine | |
2012 permit will not be issued until ceiling tiles in the bar and in the new restrooms in the expanded area have been replaced with washable ceiling tile type . Also at that time ( I intended to return between 12-27 and 12-29 ) I will inspect the temperature of walk in ref, / foods in walk in refrigeration and to insure the volume of beer in the unit has been significantly reduced
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located on arm of prep refrigeration unit (side by lid )
Correction: personal beverages are to be located only on a lower level
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: container of potato salad - with prep date of 11=6 was observed with mold/ spoilage growth
Correction: thrown out at the time of the inspection . Other containers of potato salad present in facility with product made in in the last 7 days. Always check / rotate product to insure that product is not overlooked for long periods
- Utensils - In-Use - Between-Use Storage
Observation: utensils in container of water at steamline
Correction: utensils are to be in a dry container unless the water can be mechanically heated to > 135
- Food Storage - Clean and Dry Location (corrected on site)
Observation: salt and pepper bottles and squeeze bottles of hot sauce located under the paper towel dispenser in the bar
Correction: relocate product to area where cannot be contaminated by drippy fingers which were washed .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: contents of walk in refrigeration unit ( sliced turkey / mac & cheese / gravy / butter / catfish/ seasoned chicken and sour cream ) all in different zones in the walk in ref, were 46 -48 degrees . ST of compressor was 30 degrees . Air temperature near compressor was 43 degrees . Cases ( 60 + ) and kegs of beer also in walk in . Beer delivered at ambient temperature = door of walk in held open for lenghtly period to put in / arrange beer. Also volume of beer blocks air flow
Correction: potentially hazardous foods are to be maintained at < 41 .
See violation 1450 for instructions on lack of sufficent refrigeration and what this facility is instructed to do with beer .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: open pack of commerically packed ham was not date labeled
open chub of turkey in walk in refrigeration unit was not date labeled
Correction: label product with the date commerically packed deli meat opened and label chubs of deli meat once opened ( both remaining portion of chub and sliced product )
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: unsealed wood platorm in men
Correction: s restroom at urinal wall
- Food Contact Surfaces - Cleanability*
Observation: strainer mesh deteriorated / seperated /frayed
Correction: replace strainer
- Temperature Measuring Devices (repeated violation)
Observation: thermometer lacking at the door of the walk in refrigeration unit and sandwich prep refrigerator
Correction: provide thermometers accurate to 2 degrees to be located at the door of both units
- Cooling, Heating, and Holding Capacities
Observation: facility lacks sufficent refrigeration . Walk in refrigerator used for food and extensive volume of beer . To load walk in refrigerator the door must be held open for long periods to stock room temperature beer and room temperature beer entering walk in is interferring with the air flow & causing elevated food temperatures
Correction: advised chef / CFM and daughter of owner that entire delivery of beer may no longer enter the walk in refrigerator . They are to find another area for 75 -80 % of beer to be stored . Only 20 -25 % of beer to enter the walk in on delivery . Once that product goes to bar then air temperature beer of similar volume to be taken from storage and placed into walk in ref,.
Encourage a seperate walk in ref, for beer to be provided if can comply with code office to obtain
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: 3 compartment sink set up incorrectly
Correction: instructed proper set up ===wash and rinse in hot water and then sanitize in cold water (Observed wash -sanitize and rinse)
- Temperature - Food Temperature Measuring Devices - Provided
Observation: lack of digital thermometer in the facility
Correction: provide at least one digital thermometer
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: ladies restroom handsinks not sealed with wall
handsink at the dish line is not well sealed with wal l
Correction: seal handsinks with wall
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets of the prep refrigeration unit are split
lack of interior handle walk in ref,
Correction: replace gaskets
install handle in interior door walk in ref,
- Equipment and Utensils - Good Repair and Calibration
Observation: ice machine interior frame is rusty
Correction: clean unit / remove rust
- Non-Food Contact Surfaces
Observation: interior ledge of fryer dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: glasses at the bar were stacked damp / wet
Correction: allow glasses to air dry prior to stacking
- Indoor Areas - Surface Characteristics
Observation: ceiling tiles in bar are not suitably sealed
bath rooms off new bar are not washable in nature
Correction: by 12-30 have ceiling tiles replaced with washable tile type
- Outer Openings - Protected
Observation: screen door damaged
Correction: repair the screen of the door to be intact and in good repair
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12/01/2011 | Routine | |
Follow up from routine inspection 8-31-11 which was not satisfactory .
Employees just starting to come in to start the work day .
Advised owner that walk in temperature was marginally acceptable -- at 41 which is the high of the approved range. Told her she needs new compressor or to place PHF foods in the prep refrigeration unit and upright refrigeration unit . Advised she can relocated multiple product in the 3 door upright ---salad dressings/ cocktail and tartar sauces etc to the walk in refrigeration unit . Advised some product such as chopped turkey can be in the prep unit .
Did a critical item inspection only . No critical violations observed . Stressed temperatures of PHF . No cooling issues noted .( which has been a stumbling block ) . PHF dating correct . Chemicals where they are correctly stored and correctly labeled as to contents. Handsink off the dish machine not blocked from use .
Will need to return to the facility on the 27th to inspect expansion of the facility into the adjacent storefront . New restrooms and bar with handsinks and ice bins .
No violation noted during this evaluation. | 09/26/2011 | Routine | |
- Hair Restraints - Effectiveness
Observation: Observed brtender has hair that falls below the collar of her shirt.
Correction: Restrain hair or style hair so that it remains off of the collar.
- Critical: Food in a Hermetically Sealed Container* (corrected on site)
Observation: Found pickled watermelon rinds that were hermatically sealed at the home of an employee in the display cooler.
Correction: Obtain food in hermetically sealed containers from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over that plant.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken wings were stored with deli meats in walk in cooler.
Correction: Raw foods should be stored in order of cooking temperatures. Poultry should always be stored on the bottom.
- Linens and Napkins - Use Limitation
Observation: The blue salad entree salad bowls in prep refrigerator were stored lipside down on top of linen.
Correction: Store materials on non absorbent material such as bar mat, and should be lipside up.
- Critical: Cooling* (corrected on site)
Observation: Observed several items being held above 45 degrees in walk in cooler (Liver--50, Rice-47, Cabbage 46 ) and where higher than other items in the unit ( 43 -45 ) which had been on hot line / cooked previously . They were not correctly cooled .
Correction: Discarded during inspection .
Warm items are required to be cooled from 135-70 degrees in 2 hours, and then from 70-41 degrees in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found multiple items in walk in cooler between 43-45 degrees.
Correction: Advised owner to have cooling unit serviced. Cooler must be able to cool foods to 41 degrees
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Deli meats in walk in cooler not labeled.
Correction: Properly label all ready to eat PHF's with the day they were sliced or the 7 day period after they were sliced. Items should be labeled with a non erasing marker
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Waitress organizer not properly sealed in kitchen.
Correction: Organizer racks should be sealed and finished.
- Food Contact Surfaces - Cleanability*
Observation: Ice transfer bucket is cracked on the bottom.
Correction: Replace ice bucket
- Temperature Measuring Devices (repeated violation)
Observation: The thermomter in the reach in cooler was not located in the forward area of the cooler.
Correction: Place the thermometer closer to the door of cooler, and in an area within the cooler that is easily visible.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink in front of walk in freezer need to be resealed to the wall.
Correction: Re-caulk the handsink.
- Equipment - Good Repair and Proper Adjustment
Observation: walk in refrigeration shelving starting to rust
lower shelf of the tea- microwave is rusty
Correction: replace or resurface the shelving in time
- Equipment and Utensils - Good Repair and Calibration
Observation: Scoop on steam line was missing endcap.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces need to be cleaned:
-Display racks for bar stem ware are sticky
-Top of ice machine
-Racks under food prep table
-Rails underneath ice tea machine
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and pots 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 - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the front of the walk in freezer was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tub that is blocking the sink.
- Dressing Areas and Lockers - Designation
Observation: Observed an employee's hair brush stored in a food service area. (Bar)
Correction: Store all personal items in a locker room designated for employees.
- Physical Facilities in Good Repair (repeated violation)
Observation:
-Tile work around the electrical room door is not maintained in good repair
-holes in walls at restroom and kitchen handsink
-wall in storeroom have holes
--small holes in wall at bar near paper toweling dispenser
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath racks in walk in cooler need to be thoroughly cleaned.
Correction: Clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Plastic spray bottles containing cleaning solutions not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/31/2011 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: employee reached into topline for lettuce for his own salad barehanded
Correction: potentially handled lettuce for patrons. When preparing food for selves employees still must wear gloves
- Food Storage - Clean and Dry Location
Observation: crab legs stored partially on floor of walk in freezer ( bag open and by gravity and stocking falling on floor
Correction: store > 6 inches off floor
- Cooling Methods
Observation: observed staff placing warm rice ( 90 degrees ) in a 6 inch deep container
Correction: advised staff that they needed to put warm / hot product in pans no deeper than 2 inches
Also advised use of freezer as a tool to cool and use of an ice wand
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: product ( mulitple PHF ) in walk in ref, 43/44
Correction: have walk in refrigeration unit serviced .Must be able to maintain product at <=41 degrees
Will check back on walk in temperture next week
- Equipment - Good Repair and Proper Adjustment
Observation: organizer metal rack ( by spice and seasoning rack ) surface is rusty
Correction: replace the shelving or resurface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: melted plastic handled spoon
ladel with end cap missing
>> interior of ice machine rusty
Correction: replace damaged food service equipment
>> clean / remove ice from interior of ice machine
- Non-Food Contact Surfaces (repeated violation)
Observation: drip tray dirty ( stove )
interior fryer cabinetry dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment stack damp /wet
Correction: cleaned equipment is to be air dried prior to stacking
- Refuse - Covering Receptacles
Observation: dumpster side panel open
Correction: maintain unit closed
- Physical Facilities in Good Repair
Observation: >> wall dish machine drainline hole present
>> holes in walls at restroom and kitchen handsink areas where wall mounted equipment relocated
>> wall in storeroom has small holes present
>> metal sheeting at divider wall left of fryer seperated
>> employee restroom floor tile at toilet buckling
Correction: >> seal holes in walls at dish machine drainline / handsinks and dry good storerooms
.>> seal metal sheeting where seperated left of fryer
>> seal floor tiles at toilet employee restroom
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: insecticide ( per employee used for back door - outside building ) stored with general cleaners in storeroom
Correction: HOME STYLE insecticides may be only used outside the building and must be stored physically seperately from general cleaners . ONLY A LISCENSED PEST CONTROL OPERATOR MAY APPLY INSECTICIDES IN THE BUILDING
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06/02/2011 | Routine | |
All food temperatures observed are internal.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: #10 cans of collards stored on the storeroom floor.
Correction: Store food elevated up off the floor at least 6 inches. Per operator.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce in double boiler on steam table hot holding at 110-116*.
Correction: Corrected by placing back on to grill for reheating. Hot hold at least 135* after reheating to 165*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Coffee mugs stored on deli paper lining top of spice shelf.
Correction: Remove the deli paper since it is absorbent. It is not necessary to line the shelf but rubber liner may be used.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Newly constructed wood shelving at service table in kitchen and support for bottle holder at bar are not properly sealed.
Correction: Properly seal the bare wood to provide a smooth, easily cleananble, and non-absorbent surface.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes used to store surplus dishes.
Correction: Provide approved multi-use and washable containers for storage.
- Nonfood Contact Surfaces (corrected on site)
Observation: Protective film on the new fryer and steam table shelf is peeling.
Correction: Completely remove the film to provide a smooth and easily cleanable surface.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the make table refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site) (repeated violation)
Observation: Handsink is separating from the wall in the women's restroom.
Correction: Seal/secure the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) trim on divider left of fryer
2) goose neck at three-compartment sink wrapped in tape
3) make table door gaskets torn
4) three-door display refrigerator door gaskets torn
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Upper interior surfaces of the ice machine are not clean (minimal).
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: Stove drip trays are not clean.
Correction: Corrected.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Corrected. 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 (repeated violation)
Observation: Trash can not provided at the dishroom handsink.
Correction: Provide a trash can in the immediate areas of all handsinks.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink adjacent to cookline (dispenser empty).
Correction: Corrected. Ensure a supply of paper towels is provided at all hand sinks.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not at the hand sink adjacent to the cookline.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Wall tile behind ice machine is in poor repair.
Correction: Repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Windex, furniture polish, and air freshner improperly stored with straws and silverware at service station in kitchen.
Correction: Corrected. Store chemicals separately from food, utensils, equipment, linen, and single service.
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03/03/2011 | Routine | |
All food temperatures observed are internal. 2011 permit issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage improperly stored on the rack adjacnent to the cookline.
Correction: Corrected. Store personal beverages BELOW food, equipment, and food contact surfaces.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Cut honeydew melon and cut watermelon were moldy in the walk-in refrigerator.
Correction: Corrected by discarding. Discard food when it is no longer in good condition.
- Critical: Package Integrity* (corrected on site)
Observation: Multiple #10 cans of green beans are dented.
Correction: Corrected. When cans are received dented/damaged, store them separately from undamaged food (if returning for credit) or discard. If staff damage the cans, immediately open the cans and transfer the contents into approved food containers and use first in first out.
- Food Storage - Clean and Dry Location
Observation: Multiple #10 cans stored on the storeroom floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Cooling* (corrected on site)
Observation: Liver and onions prepared yesterday was not properly cooled--the internal temperature is 45*..
Correction: Corrected by discarding. Ensure proper methods are used to cool from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Approved methods include using ice baths and/or ice wands, portioning the food into smaller quantities.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Two containers of banana pudding (prepared 11/22 and 11/26) was not discarded within 7 days of prepartion.
Correction: Corrected. Ensure ready to eat food is disposed of within 7 days of preparation.
- Sanitizing Solutions, Testing Devices
Observation: The chlorine test strips could not be located.
Correction: Ensure chlorine test strips are provided.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Handsinks are separating from the wall:
1) employee restroom
2) women's restroom
Correction: Secure/seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) trim left of the fryer divider
2) digital food thermometer wrapped in tape
3) goose neck at three-compartment sink wrapped in tape
4) make table door gaskets torn
5) wire rack next to spice rack (ajdancent to the grill line) is corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment and Utensils - Good Repair and Calibration
Observation: End cap missing on ladel.
Correction: Replace the end cap or the utensil since it is no longer easily cleanable.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) one of the fryer leaking
2) sautee line drip tray
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers are 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 can not provided at the dishroom handsink.
Correction: Provide a trash can in the immediate areas of all handsinks.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the hansink next to the three-compartment sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Areas and Lockers - Designation
Observation: Employee jacket/sweatshirt stored on rack in the dry storeroom.
Correction: Corrected. Provide an area for the storage of personal belongings separate from food, equipment, and food contact surfaces. Suggested an over the door rack or rack on wall or door in storeroom.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) a gap exists around the employee restroom handsink waste drain line
2) wall at ice machine (paint peeling)
3) wall tile behind ice machine
4) hole in floor at dish room rack
5) tile cracked at bar
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) wall left of fryer
2) floor beside left fryer
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The "c" cap to the cold water knob is missing in the employee restroom.
Correction: Replace the "c" cap.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Windex spray cleaner stored with saran wrap and aluminum foil.
Correction: Corrected. Store chemicals separate from food and food contact surfaces.
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12/07/2010 | Routine | |
- 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.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: multiple food products had spoilage organisms observed on the product ( chitlins / butter / ribs and chicken )
Correction: thrown out at the time of the inspection . Staff must do better at rotating stock and keeping food in the unit for period or < = 7 days . Also walk in refrigeration unit must be < 41
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: stock in walk in ref, at 43 -44 degrees
stock in 6 door upright ref, at 45 / 46 degrees
Correction: walk in refrigeration unit and 6 door refrigeration unit are to be serviced to hold product < 41
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: pitted plastic container present
knife block present
interior ice machine rusting
Correction: throw out plastic container that is pitted
remove knife block from premisis
clean interior of ice machine
- Cooling, Heating, and Holding Capacities
Observation: >>walk in ref, at 44 degrees
>>upright 6 door ref, at 45
>> ice bath melted at the cold holding table and not maintaining product at < 41
Correction: >>repair / service refrigeration units to hold product < 41 .
>> ice bath to be up the side of the container as high as the level of the product
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink at the dish line sealant is split
Correction: reseal handsink with wall
- Equipment - Good Repair and Proper Adjustment
Observation: front panel of ovens ( under door ) missing
front panel of left fryer missing
Correction: restore missing panels
- Non-Food Contact Surfaces (repeated violation)
Observation: the can opener is dirty
the stove drip tray is dirty
Correction: clean
- Critical: Handwashing Lavatory*
Observation: rear corner by the office there must be a handsink designated at this location ( where present 2 compartment sink is located 0
Correction: a designated handsink WILL BE IN PLACE at this area of the kitchen prior to 12 -31 -10 or a 2011 permit will not be issued
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap not provided at the deisgnated rear handsink
soap not provided at the handsink by the dish line
Correction: soap to be provided at each handsink
- Hand Drying Provision (repeated violation)
Observation: paper toweling not present area of rear sink to be designated as a handsink
Correction: paper toweling to be present at the designated rear handsink
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: ladies restroom lacks hand wash signage
Correction: hand wash sign posted at the time of the inspection
- Lighting, Intensity (repeated violation)
Observation: light out at door walk in ref ,
light out 6 door upright ref,
lights not on vent hood over cookline
Correction: restore out lighting in refrigeration units
whenever cookling in use the lights are to be on
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tile damaged bar
Correction: replace damaged floor tile
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: handsink basin at the sautee line is cracked
Correction: monitor condition -- if crack worsens or has debris encrusted in it the basin will have to be replaced
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09/09/2010 | Routine | |
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