Hand washing sinks available with warm water, soap, and towels. Reviewed proper cooling temps/procedures and employee health code with PIC
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed frozen meats and other food items in the freezer units at the grill area that were not protected from BIOLOGICAL CROSS-CONTAMINATION because they were not in packages, covered containers, or wrapped.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food grater and slicing equipment
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the refrigeration gaskets,shelving, prep areas, and walls 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink (at the left of the grill area) are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/02/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat produce (cucumbers and tomatoes) food in the refrigeration unit.
Correction: OPERATOR CORRECTED AT THE TIME OF EVALUATION- BY RELOCATING THE PRODUCE TO A DIFFERENT SECTION OF THE WALK-IN UNIT.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed sweet potatoes hot-holding in the temperature danger zone at 123.
Correction: OPERATOR DISCARDED THE ENTIRE BIN OF BAKED SWEET POTATOES AT TIME OF EVALUTION. Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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01/29/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/11/2014 | Other | |
| No violation noted during this evaluation. | 02/12/2014 | Other | |
Note: Made a site visit to the facility to conduct the follow-up inspection. The operator stated that they had gotten the new insta-hot water heater in for the front hand-sink- but that it had not been installed. I directed the operator to call me the heater was installed.
No violation noted during this evaluation. | 02/04/2014 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food temperatures on the left side of the food bar- cold-holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sweet potatoes in the walk-in refrigeration unit was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Utensils intended for "clean" storage were stored dirty with encrusted debris on the food-contact end. Also observed encrusted build-up on dish-machine racks. I used my pen to scrape off the debris. You may need to brush these with a brush- perhaps a fine guage wire brush.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Virtually all food and non-food contact surfaces were soiled ie: prep. boards in front kitchen, inside bottom of cooling units (observed actual food chunks in the bottom and filthy gaskets).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front of kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair
Observation: Missing drain cover in the kitchen floor drain. This drain appears to be plugged with food-debris that has been swept into the drain and the open drain may allow rodent entry into the building.
Correction: Secure a drain cover in place on floor drain to prevent rodent entry and to facilitate clear drains. The drain hole is not to be used to sweep debris into it- this may cause other problems with potential back-up of sewer into facility. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Observed food-debris and M&M's type candies as well as bottle caps, trash and bags of gravy mix on the floor in the dry-storage room at the back of kitchen. Also unused equipment (soup kettle) in the back of the kitchen had greasy food debris in bowl.
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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01/27/2014 | Routine | |
| No violation noted during this evaluation. | 07/03/2013 | Complaint | |
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