Good cold and hot holding temperatures at salad bar. Discussed cleaning schedule and front line.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed some of the containers of food in the reach-in coolers were not protected from contamination because it was not in covered containers or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
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10/24/2015 | Risk Factor | |
Good food temperatures.
No violation noted during this evaluation. | 05/27/2015 | Routine | |
Discussed the need to properly train cook station staff on how to safely transition from raw items to ready to eat items and plates.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands before changing tasks from touching raw frozen hamburgers, to touching cooking utensils, to putting hands on hips, to taking dishes back to kitchen and returning to cook station all with the same gloves. Discussed with manager and he will address this.
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.
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02/11/2015 | Complaint | |
Salad bar logs look good, thermometer were in each refrigeration unit, refrigerators were clean, wall in the back room has been repaired. Facility was very much improved! Cleaning schedule in place. Thank you very much for all your hard work!
No violation noted during this evaluation. | 11/12/2014 | Follow-up | |
Met with all the managers to discuss corrective action. Managers submitted a "Cold Food Action Plan" and a "Cold Food Temperature Log" to monitor self-service unit. The prep-unit behind the grill was repaired on 9/17/14, thermometers have been ordered, will have someone come and close up the electrical box in the back room, tile floor by the dishmachine has been repaired, operator/manager will come up with a new method to dispense raw meat on the grill, will develop a cleaning schedule.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the coolers are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed heavy accumulations of food residue or other debris on the following nonfood-food contact surfaces: reach-in coolers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in the back room is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors throughout the kitchen are not maintained in good 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: The entire kitchen (floors, walls, ceilings) in the kitchen 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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09/24/2014 | Follow-up | |
Discussed history of improper cold-holding at the salad bar, potential cross-contamination in the grill area, developing a cleaning plan as well as a physical facility repair schedule. Will meet with operator next week to discuss corrective action plan.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled steak cryopacks.
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 Contact with Equipment and Utensils* (corrected on site)
Observation: Cut tomatoes in reach-in cooler in contact with plastic reused tub that is being used to store raw mushrooms (cannot verify is tub has been washed, rinsed, and sanitized. Voluntarily discarded tomatoes.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food - Miscellaneous Sources of Contamination
Observation: Fly trap hung over cleaned baking equipment food storage rack. Relocate so as not to be a source of contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Items in hot holding oven holding at improper temperatures (unit was not set high enough: mac & cheese: 125
Correction: green beans: 119).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salad bar items cold holding at improper temperatures (potato salad: 47
Correction: macaroni salad: 45
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the coolers are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed heavy accumulations of food residue or other debris on the following nonfood-food contact surfaces: reach-in coolers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
Correction: Clean and sanitize food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned and sanitized before and after use and storage.
Correction: Clean and sanitize food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the dishes cleaned in the chemical sanitizing dishmachine were not sanitized. The dishmachine was not dispensing chlorine sanitizer. Replaced low sanitizing bucket.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the 3 compartment sink being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the back room is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Floors throughout the kitchen are not maintained in good 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: The entire kitchen (floors, walls, ceilings) in the kitchen 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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09/16/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Macaroni salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen 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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10/23/2013 | Follow-up | |
Employee Health Policy in place. Manager is certified.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen 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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10/09/2013 | Routine | |
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