This follow-up inspection is being conducted to address critical observations from the last inspection in August 6, 2015: The reach-in cooler and make table are now cold holding foods at proper temperatures. There is still concern over foods that are being pulled out often that range from 44-47*F. These foods are pulled out often during lunch rush and used in prep and have 4 hrs to cool back to 41*F once they have came out of temperature control. It is suggested that these foods are kept of ice.
Other corrections noted: oyster shellstock tags are being kept.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods are cold holding at improper temperatures:
>>Sliced cheese stacked too high in the make table 45*F
>>lunch meat- 46*F, seafood- 46*F, lunch meat (45*F), crab salad- 52*F, tuna- 52*F, gumbo- 51*F, mango salad- 50*F, hot dog- 46*F, lunch meat- 49*F in the make table
>>oysters 56*F, calamari- 47*F, fish- 49*F in the 3 door reach-in cooler
>>Butter out at room temperature- 70*F
Correction: The reach-in cooler is capable of cold holding foods at or below 41*F, but the foods in the last door on the right are not able to keep cold enough due to that door being opened and closed very freqently during rush periods. The owner stated that they will keep foods in a pan with ice, so the unit will not be opened as much. The make table is not capable of keeping foods at or below 41*F, it is recommended that this unit be serviced. The owner stated they will place pans of ice in the top part of the unit and place foods in the ice. Although, the above plan sounds like it will correct the cold holding issues, it is the responsibility of the establishment to ensure that these methods work and foods stay at or below 41*F. A follow-up inspection will be conducted on or about 10 days to ensure the foods are cold holdign at proper temperatures. Butter patty's set out will be placed under a 4 hr time control and discarded 4 hrs after they have been removed from temperature control for food safety.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/20/2015 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oyster and clam tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Write the date they were last used on the tag.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Many shellstock tags from May and June were discarded.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding at improper temperatures:
>>Sliced cheese stacked too high in the make table 45*F
>>lunch meat- 46*F, seafood- 46*F, lunch meat (45*F), crab salad- 52*F, tuna- 52*F, gumbo- 51*F, mango salad- 50*F, hot dog- 46*F, lunch meat- 49*F in the make table
>>oysters 56*F, calamari- 47*F, fish- 49*F in the 3 door reach-in cooler
>>Butter out at room temperature- 70*F
Correction: The reach-in cooler is capable of cold holding foods at or below 41*F, but the foods in the last door on the right are not able to keep cold enough due to that door being opened and closed very freqently during rush periods. The owner stated that they will keep foods in a pan with ice, so the unit will not be opened as much. The make table is not capable of keeping foods at or below 41*F, it is recommended that this unit be serviced. The owner stated they will place pans of ice in the top part of the unit and place foods in the ice. Although, the above plan sounds like it will correct the cold holding issues, it is the responsibility of the establishment to ensure that these methods work and foods stay at or below 41*F. A follow-up inspection will be conducted on or about 10 days to ensure the foods are cold holdign at proper temperatures. Butter patty's set out will be placed under a 4 hr time control and discarded 4 hrs after they have been removed from temperature control for food safety.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Undercooked tuna, burgers, oysters, steaks, eggs and clams are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Example of proper identification and disclosure on the consumer advisory: * The following foods on our menu may be cooked to order: Tuna, Burgers, Steaks, Eggs, Oysters, and Clams. Consuming raw or undercooked meat, poultry, eggs and seafood may increase your risk of foodborne illness.- In addition to this statement ensure a asterisk is placed by every food item on the menu that may be undercooked, so that it references the footnote.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer in the wiping cloth buckets used on food contact surfaces is made too strong at 200+ ppm.
Correction: Ensure chlorine in wiping cloth buckets reads 50-150 ppm on the chlorine test strips.
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08/06/2015 | Risk Factor | |
All food temperatures taken were internal. The facility owner stated that they do not serve any foods on their menu undercooked, no consumer advisory is needed.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Person in Charge
Observation: The facility lacks a certified food manager.
Correction: Have a full time employee that has taken an approved Certified Food Managers course bring their certificate to the Hampton Health Department's Environmental Health Office to register as the new Certified Food Manager for the facility. If an employee has not taken the class have the employee take an approved food managers course and show proof of enrollment, until the certificate is received by them.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed tray of raw fish nesting in a tilted position in containers of ready to eat foods
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings. Do not nest containers of raw foods in other food containers.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses, with the handles down in the food product in the food storage bins in the dry goods storage room.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses, setting on make table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The pressboard bar shelves, the cement blocks supporting fountain drink dispenser, all barewood in facility (including register lower shelf and service window to bar), the cardboard box material supporting the ice box in the back room, tape on equipment, plastic liner that is torn on the freezer in the back room.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: door knob is missing to door of men's restroom (people can see into mens restroom), shelves in small storage room in kitchen are worn with paint peeling, some lower shelves of prep table have a corroded surface that is no longer smooth or easily cleable, some door gaskets are torn on refrigerators, wood platform in the dry good storage room is worn, edges of walkin cooler wall/ceilings are not sealed and the wood appeard to be moisture damaged.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of spray sink at dishmachine is not observed. The arm has been detached to the spray hose and the hose lays in the sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site in the service station. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in several areas of facility is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Outer Openings - Protected (repeated violation)
Observation: The doors that lead to the outside in facility have gaps under the doors that could allow the entry of insects and rodents.
Correction: Ensure all doors that open to the outside are tight fitting and sealed. Installing thresholds and repairing damaged cement/door frames is recommended. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
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
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor grout deteriorating in front of three compartment sink, paint peeling in storage room and on boards on floor, ceiling repair started but not finished in dining/service station, bar floor is damaged/cement pitted, floor tiles damaged in the dish area and at bar, some paint peeling on door frames, some door frames rusting, small holes in walls need to be filled, wall damaged behind ice machine in back storage room, thresholds missing in service station, .
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: The following physical structures are noted in need of cleaning: Floors in the dish area have black thick build-up that will need to be scraped, floors in the back storage area are soiled, floors in the bar are soiled.
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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04/06/2015 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Employees are also not aware of what symptoms they are supposed to report to the person in charge.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's beverages were sat on the cutting board of make table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. A designated area to store beverages was decided on during the inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of wet wiping cloths stored on cutting boards along the make table.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a commonly wet or soiled location. Bags of sugar and rice were stored on a very soiled plat form in store room. A box of potatoes was stored on the concrete storage room floor in the back room on top of a hose that had a small amount of water under it, but it did not leak through box.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Eggs, Corned Beef Hash, Pancake Batter, Sliced Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, steak and burgers that may be served undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Various handsinks throughout the facility are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: some gaskets to refrigerations/freezers are torn, handsink fixture knobs in kitchen are not adjusted right and continue to turn, ice box exterior is rusting, many prep table lower shelves are rusting/corroded in kitchen, painted wooden storage shelves in store room and other rooms are heavily worn with paint peeling, can opener blade is worn, huge blocks of ice forming in the kitchen make table, huge blocks of ice forming in chest freezers in the back room, beer storage shelf in back room wood not sealed, wood platform under freezer at cookline is worn/paint peling, wooden floor platform in storage room is worn/paint peeling, racks in refrigerators is beginning to rust and heavy rust in walk-in cooler, men's restroom sign broken, light fixture cover missing in restroom, the insides of restroom sink cabinets are water damaged with some cabinet floors caved in, service station lowboy broken, dining room booth material has holes/tears, many metal racks are rusting, legs to tables and kitchen equipment are rusting, and large mixer has paint peeling, knobs missing to some doors, wooden board on right side of heat lamp table is worn, some doors damaged,
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make tables and the large block cutting board 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards along make tables had a brown colored build up on them.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The floowing nonfood contact surface of the following equipment noted in need of cleaning: Walk-in cooler shelving, standing water in make table, lower shelves under tables in kitchen, cart shelves, sides of cooking equipment, ventilation hood system at cookline has grease and dust hanging, wooden storage shelves throughout facility (especially in the dry foods storage room and in back room), inside of some drawers, under sink cabinets, gaskets to refrigerators, inside of freezer in store room, interior of broken low boy refrigerator in service station, store room wooden platform, shelving under toasters, can opener blade, conduits/pipes running along walls, and ceiling vents.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Some doors are not sealed around bottom of door, especially the back door where the concrete floor is damaged and a hole can be seen under door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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 (repeated violation)
Observation: Lighting insufficient in food prep areas.
Correction: Provide 50 foot candles of light in food prep areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Holes in walls in bar hallway, door way leading to back office frame not finished, floor and wall junctures not sealed and coving missing in several areas throughout facility, ceiling has damage in some areas of facility (especially kitchen), wall material in kitchen is de-laminating and worn, wood paneling board in other areas of facility is de-laminating/torn, floor tiles missing at bar and in dish area of kitchen, concrete floor in back room is pitted and not smooth/easily cleanable, wooden board on ceiling with light fixture attached to it is not sealed, paint peeling from door ways and doors (paint worn also),some metal door frames have rust, light fixture hangs out of the ceiling at bar with open hole in ceiling with wires exposed, carpet in bar has damage, thresholds damaged/strip missing in some rooms, small holes and gouges in walls throoughout facility, wooden walls and ceilings of walk in cooler are damaged, and floor of walk-in cooler has gap under it on left side.
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 physical structures in the facility are noted in need of cleaning: Walls in kitchen and other rooms, ceilings in kitchen, floors in store room along edges of wall/under shelving, floors of bar, floors in back storage area, carpet at bar.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Rodent droppings were found in store room on food storage shelves and floor.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Awesome cleaner in a spray bottle is 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in three compartment at bar is too strong, in excess of 200 ppm.
Correction: Chlorine bleach sanitizer should be between 50-150 ppm. One capful for 4 gallons of water, adjust accordingly for smaller volumes of water.
- Personal Care Items - Storage (corrected on site)
Observation: Employees medication stored on food storage shelf and lotion stored in drawer with knives.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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01/06/2015 | Routine | |
All food temperatures taken were internal. A certified pest control operator should be contacted to combat fruit fly harborage in kitchen.
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 operator and/or staff at time of evaluation.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The cooked diced potatoes had 1 fruit in them and the peeled potatoes in water in 5 gallon bucket in walk in cooler had 2 fruit flies floating in the water.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pancake batter (67°F), egg batter for french toast (48°F), and potato salad (47°F) improperly cold holding, unless food items were set out.
Correction: Relocate foods that would normaly be store din this unit to a refrigeration unit that is capable of maintaining food storage at 41°F or below. This unit appears to be improperly cold holding and some of the food items are being set out at room temperature. Ensure the unit can cold hold foods at 41°F or lower before this unit can be used again.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese and eggs at the cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. A time control policy will be implemented today and eggs and cheese brought out at 7:30am will be discarded at 11:30 am daily.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak, eggs and burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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08/15/2014 | Risk Factor | |
All food temperature taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed a raw piece of bacon laying in the applesauce and potato salad.
Correction: Potato salad and applesauce was discarded.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses. Use wiping cloths used on food contact surfaces on no other surface.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a soiled location in dry goods storage room on plywood floor material.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken in tub of 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 - Cold Holding* (corrected on site)
Observation: Potato Salad cold holding at improper temperatures of 46-48°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers, eggs and steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following sinks are not sealed to adjoining equipment or walls:
>>Men's restroom handsink
>>Kitchen handsink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>The can opener blade is rusted and dull.
>>The ice machine exterior is rusting
>>All wooden shelves in kitchen storage areas need to be repainted/resealed
>>Shelf below food warmer corroded/rusting
>>Board above warmer table and on the side of warmer table is damaged
>>Wooden platform at cookline needs to be resealed
>>Light fixture covers missing from women's restroom
>>Walk-in refrigerator racks corroded/rusting
>>Light fixture cover hanging in very back storage room off of back porch
>>Knob missing from men's restroom door
>>Board under sink cabinet in ladies restroom caved in from water damage
>>Sink fixtures corroded at a few sinks
>>Metal pot racks rusting
>>Table top mixer paint peeling
>>Gaskets torn, or in poor repair at the make table, walk-in cooler and white freezer
>>Ice build-up in make table
>>Metal shelf under warmer table corroded
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make tables and wooden cutting board 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the waffle maker food contact surface have grease accumulations
Correction: Clean the surface of waffle maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Refrigerator/freezer door gaskets
>>Walk-in refrigerator shelving, pot shelving unit (last 2 shelves)
>>All wooden shelves throughout facility need to be cleaned
>>Dust and grease on ceiling vents in kitchen and in restrooms
>>Conduits and pipes/electrical wires running throughout kitchen dusty
>>Beer cooler has standing water and debris in the interior
>>Spice rack shelf soiled
>>Hanging pot rack dusty
>>White freezer soiled on inside bottom
>>Make table interior
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall at the bar.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall. A trash can with a lid will be acceptable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The concrete surrounding the bottom of the door is broken and there is a space in between concrete and door frame where mice can get in. Main back door is not self closing although screen door is. A gap exists below bar door and although the door is self closing it does not close all the way (the metal at bottom of door scrapes against ground.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Wall damaged by ice machine (small holes and gouges)
>>Floor in dishmachine room has crevices and pits that are not easily cleanable
>>Back porch floor pitted
>>Wall repairs have been made throughout facility, but never painted
>>Walls are scuffed stained in many areas throughout facility
>>Floor at bar has pitted concrete
>>Wall in are restroom hallway has large holes (busted through)
>>Ceiling damaged in men's restroom
>>Paint peeling on doorways and doors throughout facility
>>Ceiling damaged with paint peeling in kitchen
>>Tile wall board material in kitchen has numerous small holes and is delaminating (especially behind dishmachine and wall of kitchen handsink
>>Floor wall juncture not sealed in some rooms connecting to kitchen
>>Threshold damaged at some doorways and floor coverings
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: The following physical structures noted in need of cleaning:
>>Dust on walls in several areas of kitchen and storage rooms
>>Carpet at bar has heavy debris accumulating (Can no longer see carpet in a few areas)
>>Bugs in light fixture
>>Floor behind bar counter soiled especially in right corner
>>Debris build-up in dishroom (black residue requires scraping)
>>Wall soiled behind microwave table and dishmachine wall
>>Many wall blocks have black/grey residue on them throughout ktichen storage rooms
>>
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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Men's toilet room door is not self closing.
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. Install self closing toilet room door.
- Pests - Controlling Pests*
Observation: Numerous mice droppings were observed on shelves in the dry goods storage room where food is stored. Numerous gnats were observed in the container used to collect run-off from the beverage machine in service station.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
04/25/2014 | Routine | |
A follow-up was conducted of the walk-in refrigeration unit. The walk-in is now cold holding foods at the proper temperatures.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used as a shim for meat slicer.
Correction: Remove the cardboard since it is not washable.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood supporting the homestyle freezer at the cookline.
Correction: Paint to seal the wood or provide approved, washable material to support the freezer.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the make table.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia sanitizing solutions at bar three compartment sink.
Correction: Obtain a quaternary ammonia test kit (called QT-10) 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 (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) door knob missing (smoking vestibule and men's restroom in vestibule)
11) laminate back splash at service station ice bin is damaged/scored)
12) cookline reach in refrigerator door gasket torn
13) ventilation fan not operational in the women's restroom in the smoking vestibule
14) ice build up observed in the back of make table
15) metal shelving below the 4 make tables is rusting/corroded
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table are becoming 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 (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) cabinetry/shelving and backwall below fryer
3) shelving below meat slicer, below microwaves, and below make tables
4) conduit along ceiling at cookline dusty
5) pot rack grease accumulation/dust
6) walk-in cooler shelves food/grease build-up
7) exterior of oven grease build-up
8) ceiling vents dusty in dining room and in kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean plastic glasses located at service station shelving 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The kitchen handsink is leaking from faucet.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The men's restroom at bar has low pressure for the hot water at handsink. Water barely comes out.
Correction: Repair men's room sink to provide adequate hot water for handwashing.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in both of the ladies room stalls.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Men's toilet room door located in bar section self-closing arm is broken and is no longer self-closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, walk-in cooler, bar, and service station.
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 (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
10) wall damaged in the bar restroom vestibule
11) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
12) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
13) ceiling vent fan not operational in the women's restroom located at the bar vestibule
14) floor drain cover missing below kitchen steam table
15) wood paneling wall (lower wall) is splitting right of service station refrigerator
16) wood scored/splitting in walk-in cooler below fan unit
17) small section of floor at bar is pitted/damaged
18) threshold at exit door adjacent to dishroom
19) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floors below the cookline
2) floor below the ice machine
3) ceiling vents at cookline
4) ceiling vent fan cover in women's restroom
5) ceiling vent in dining area
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.
|
11/18/2013 | Follow-up | |
All food temperatures taken were intern
al.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Hands - When to Wash* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The cook failed to wash their hands:
>>Before putting on a new pair of gloves
>>The employee wore gloves without changing them and failed to wash their hands in between different tasks while multi-tasking. While multi-tasking the employee was observed: cracking eggs, handling toast/cheese, opening and closing refrigerator doors, preparing sandwiches and cooking on the grill and did not change the gloves.
Correction: Gloves must be changed in between tasks where they might have become potential contaminated. Anytime ready-to-eat food is to be handled after the employee has been multitasking or working with a raw product the gloves must be removed and their hands must be washed before putting on a new pair of gloves. If the gloves have been used to handle raw animal foods they must be changed before handling RTE foods, touching another type of raw animal food with a higher cooking temperature, or conducting another task (multitasking).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed a bucket of peeled potatoes in water without a cover to protect it from becoming cross-contaminated by hamburger and chicken that was stored in a bag above it.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food observed in contact with utensils that have not been cleaned or sanitized as required. The cook used the same spatula to handle raw foods and cooked foods while cooking at the grill.
Correction: Use a separate spatula to handle raw foods and cooked foods. A second spatula was provided during time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter (44°F), Steak (45°F), Cheese (46°F), Mashed Potatoes (46°F) and Milk (45°F) in the walk-in refrigerator were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ice can be used to get foods to proper cold holding temperatures until the walk-in is serviced and properly cold holding.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bacon and raw shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used as a shim for meat slicer.
Correction: Remove the cardboard since it is not washable.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood supporting the homestyle freezer at the cookline.
Correction: Paint to seal the wood or provide approved, washable material to support the freezer.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the make table.
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.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in refrigerator is not able to cold hold foods at proper temperatures. Without the walk-in functioning properly there is not sufficient capacity to meet the food storage demands of the establishment.
Correction: It was discussed with the owner and staff that ice will be provided in the walk-in to keep all foods 41*F, or lower until the unit is repaired. This is to be a temporary fix only, the walk-in must be serviced and properly cold holding. A requirement of the facilities permit is that adequate refrigeration be provided to maintain foods at proper temperature. This is critical to your facility remaining permitted. Improper food storage temperatures are a major contributing factor to foodborne illness. Owner has repair service scheduled later this day.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia sanitizing solutions at bar three compartment sink.
Correction: Obtain a quaternary ammonia test kit (called QT-10) 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 (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) door knob missing (smoking vestibule and men's restroom in vestibule)
11) laminate back splash at service station ice bin is damaged/scored)
12) cookline reach in refrigerator door gasket torn
13) ventilation fan not operational in the women's restroom in the smoking vestibule
14) ice build up observed in the back of make table
15) metal shelving below the 4 make tables is rusting/corroded
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table are becoming 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 (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) cabinetry/shelving and backwall below fryer
3) shelving below meat slicer, below microwaves, and below make tables
4) conduit along ceiling at cookline dusty
5) pot rack grease accumulation/dust
6) walk-in cooler shelves food/grease build-up
7) exterior of oven grease build-up
8) ceiling vents dusty in dining room and in kitchen
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 following equipment were not observed sanitized: dishes in dishmachine.
Correction: The sanitizer was not being properly dispensed, the sanitizer line was primed and is now dispensing at 50ppm.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean plastic glasses located at service station shelving 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.
- Plumbing System Maintained in Good Repair
Observation: The kitchen handsink is leaking from faucet.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: The men's restroom at bar has low pressure for the hot water at handsink. Water barely comes out.
Correction: Repair men's room sink to provide adequate hot water for handwashing.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in both of the ladies room stalls.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Men's toilet room door located in bar section self-closing arm is broken and is no longer self-closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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 (repeated violation)
Observation: Lighting insufficient in the food prep area, walk-in cooler, bar, and service station.
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 (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
10) wall damaged in the bar restroom vestibule
11) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
12) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
13) ceiling vent fan not operational in the women's restroom located at the bar vestibule
14) floor drain cover missing below kitchen steam table
15) wood paneling wall (lower wall) is splitting right of service station refrigerator
16) wood scored/splitting in walk-in cooler below fan unit
17) small section of floor at bar is pitted/damaged
18) threshold at exit door adjacent to dishroom
19) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floors below the cookline
2) floor below the ice machine
3) ceiling vents at cookline
4) ceiling vent fan cover in women's restroom
5) ceiling vent in dining area
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.
|
11/15/2013 | Routine | |
All food temperatures observed are internal.
The cleaning has SIGNIFICANTLY IMPROVED since last evaluation. Continue efforts in cleaning of equipment and physical structures.
- Critical: Hands - When to Wash*
Observation: Food employees are not washing hands after contamination:
1) employee cracked eggs and without removing gloves and washing hands handled ready to eat toast
2) dishroom employee bussing tables and loading dirty dishes failed to wash hands prior to handling clean dishes
Correction: Corrected. Discussed with staff when to wash hands. Hands shall be wash after contamination prior to handling food and food equipment.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Ready to eat food (e.g pico) are stored below raw beef and shell eggs in the reach-in refrigerator.
Correction: Store raw animal foods BELOW ready to eat foods.
- Utensils - In-Use - Between-Use Storage
Observation: Cup used to dispense melted margarine/butter.
Correction: Provide HANDLED utensils/cups to dispense food and store the handle out of the food contents.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bottles of liquor and/or mixers are stored in the splash area of the three compartment sink.
Correction: Relocate the liquor bottles to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased eggs stored on the floor in the walk-in cooler.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling pan of cooked whole potatoes were not adequate.
Correction: Corrected. Advised employee to leave potatoes off stove on prep table instead of immediately placing in the refrigerator--this can increase the temperature of the walk-in cooler and subsequently the food temperatures. Foods shall cool from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Pan of potatoes placed in freezer (uncovered) for about 45 minutes. Urged staff to use freezer as a tool for cooling and that food will not freeze if product is in there for less than 4 hours. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood supporting the homestyle freezer at the cookline.
Correction: Paint to seal the wood or provide approved, washable material to support the freezer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used as a shim for meat slicer.
Correction: Remove the cardboard since it is not washable.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the make table refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided/or could not be located at the bar.
Correction: Provide the proper test strips to test the sanitizing solution and ensure staff know where they are located.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) door knob missing (smoking vestibule and men's restroom in vestibule)
11) laminate back splash at service station ice bin is damaged/scored)
12) cookline reach in refrigerator door gasket torn
13) ventilation fan not operational in the women's restroom in the smoking vestibule
14) ice build up observed in both Turbo air low boy freezers (see right side)
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine is not being delivered at 50-100 ppm during the final rinse cycle of the dish machine.
Correction: Discontinue using the dish machine until it is delivering chlorine 50-100 ppm. Use the three compartment sink to manually sanitize food contact surfaces after running through the dish machine--use UNSCENTED chlorine bleach. Dish machine service called during evaluation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) cabinetry/shelving and backwall below fryer (substanially less than last evaluation)
3) table top below meat slicer
4) conduit along ceiling at cookline dusty
5) pot rack dusty
6) walk-in cooler shelves
7) exterior of oven
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups at the service station 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.
- 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.
- Refuse - Covering Receptacles
Observation: Dumpster door is open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Three light lenses/covers are cracked/damaged at the cookline.
Correction: Replace the light lens or install plastic light tubes and end caps on each end to properly shield the bulbs.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Men's restroom door self-closing arm is broken in the smoking vestibule.
Correction: Repair the self-closing arm.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not dispensing at cookline hand sink.
Correction: Corrected. Ensure paper towels are provided and dispensing.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, walk-in cooler, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations
- Physical Facilities in Good Repair (repeated violation)
Observation: ): Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
10) wall damaged in the bar restroom vestibule
11) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
12) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
13) ceiling vent fan not operational in the women's restroom located at the bar vestibule
14) floor drain cover missing below kitchen steam table
15) wood paneling wall (lower wall) is splitting right of service station refrigerator
16) wood scored/splitting in walk-in cooler below fan unit
17) small section of floor at bar is pitted/damaged
18) threshold at exit door adjacent to dishroom
19) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) upper walls in storeroom (subtantially better than last routine evaluation)
2) floor below the ice machine
3) ceiling vents at cookline
4) ceiling vent fan cover in women's restroom
5) vent housing at cookline
Correction: Maintain the physical structures clean.
|
12/13/2012 | Routine | |
Follow-up to check dish machine and chlorine delivery during the final rinse. Service tech on site at time of visit. Verified chlorine delivered at least 50 ppm during the final rinse. The delivery tube was in poor repair and was changed out.
No violation noted during this evaluation. | 12/13/2012 | Follow-up | |
Visited facility to deliver typed report. Observed that make table is not currently being used to cold hold phfs.
No violation noted during this evaluation. | 08/23/2012 | Follow-up | |
all food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more HANDSINKS, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered personal beverage improperly stored on the make table cutting board.
Correction: Corrected by relocating. Advised personal beverages shall be stored in a closed container container where it can not contaminate food, utensils, equipment, linen, and single service (i.e BELOW these surfaces).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee handled placed rolls and cornbread on plate with bare hands.
Correction: Use tongs, deli paper, or other utensil to dispense food OR wash hands and wear single use gloves to handle ready to eat food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Onions and pico are stored below beef in the reach-in refrigerator.
Correction: Store raw animal foods BELOW ready to eat foods.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Souffle cup used to dispense cocktail sauce is stored in the sauce.
Correction: Provide HANDLED utensils/cups to dispense food and store the handle out of the food contents.
- Food Storage - Clean and Dry Location
Observation: Bottles of liquor and/or mixers are stored in the splash area of the three compartment sink.
Correction: Relocate the liquor bottles to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: 1) Cased lettuce, eggs, and cabbage stored on the walk-in cooler floor.
2) Bulk bag of onions stored on storeroom floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Thawing (corrected on site)
Observation: Improper methods used to thaw hamburger patties.
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
- Cooling Methods (corrected on site)
Observation: The methods used for cooling corned beef hash and potato fritter mix were not adequate.
Correction: Corrected. 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. Food that is held at ambient air (such as canned hashed) shall be cooled to 41* within 4 hours of opening that can. Hash is a very dense product and will not effectively cool unless it is spread in a thin layer on a sheet pan and placed in the walk-in cooler or freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) coleslaw and potato salad on the top insert of the make table at 54* and 51*, respectively
2) corned beef, ham, pastrami in make table 46-47*
3) sausage in make table 43-44*
Correction: Coleslaw and potato salad to be discarded. Sausage relocated to reach-in refrigerator. The deli meats were discarded. Cold hold phfs at or below 41*. Advised time as a control may be used provided the time the food removed from the refrigerator is LABELED and any food remaining at the end of 4 hours from that time shall be discarded. For the time being, advised to discontinue storing phfs inside the make table refrigerator since there is heavy ice build-up on the fan unit.
- Critical: Time as a Public Health Control*
Observation: Milk wash for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood supporting the homestyle freezer at the cookline.
Correction: Paint to seal the wood or provide approved, washable material to support the freezer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used as a shim for meat slicer.
Correction: Remove the cardboard since it is not washable.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are not provided inside:
1) walk-in cooler
2) make table refrigerator
3) bar lowboy
Correction: Provide thermometers inside these units at the front by the door.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided for bar.
Correction: Provide the proper test strips to test the sanitizing solution.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) door knob missing (smoking vestibule)
11) laminate back splash at service station ice bin is damaged/scored)
12) ice build up on fan unit inside make table refrigerator
13) cookline reach in refrigerator door gasket torn
14) section of table at mixer is corroded
15) ventilation fan not operational in the women's restroom in the smoking vestibule
16) ice build up observed in both Turbo air low boy freezers (see right side)
17) bin of equipment and utensils that are no longer in good repaired or used is stored on the prep table shelf
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the make table and steam table 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: End cap missing on whisk handle (hanging on pot rack).
Correction: Repair/replace the whisk to provide a smooth, easily cleanable, surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) meat slicer blade
2) splatter area of mixer
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) exterior right side of make table
3) backside of steam table
4) wire shelf dusty below microwave ovens
5) can opener blade
6) cabinetry/shelving and backwall below fryer
7) table top below meat slicer
8) underside of cutting board at steam table
9) conduit along ceiling at cookline dusty
10) pot rack dusty
11) storeroom pallet
12) walk-in cooler shelves
13) exterior of oven
14) exterior of fryers
15) table top below fryers
16) vent hood filters
17) water pooling inside the inoperable refrigerator at the service station
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at the service station 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.
- 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lens cracked/damaged above food prep table in kitchen.
Correction: Replace the light lens or install plastic light tubes and end caps on each end to properly shield the bulbs.
- Toilet Rooms - Enclosed
Observation: Men's restroom door self-closing arm is broken in the smoking vestibule.
Correction: Repair the self-closing arm.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the men's restroom handsink at the bar.
Correction: Ensure soap is provided at all hand sinks.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the bar hand sink.
Correction: Ensure a supply of paper towels is provided at all hand sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees:
1) bar hand sink
2) men's restroom adjacent to bar
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, walk-in cooler, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
14) ceiling vent fan not operational in the women's restroom located at the bar vestibule
15) floor drain cover missing below kitchen steam table
16) wood paneling wall (lower wall) is splitting right of service station refrigerator
17) wood scored/splitting in walk-in cooler below fan unit
18) small section of floor at bar is pitted/damaged
19) threshold at exit door adjacent to dishroom
20) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls THROUGHOUT storeroom
2) floor below cookline equipment, steam table, refrigerator, prep table behind steam table
3) floor below storeroom freezer
4) floor below the ice machine
5) ceiling in walk-in cooler
6) floor below soda syrup rack at bar
7) ceiling vents at cookline
8) ceiling vent fan cover in women's restroom
9) vent hood system
10) vent housing at cookline
11) walls stained in men's restroom at smoking vestibule
12) floor next to service station beverage dispenser (litter)
Correction: Maintain the physical structures clean.
- Pests - Controlling Pests*
Observation: Cobwebs present at the service station soda syrup rack.
Correction: Clean to remove the cobwebs.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of Greased Lightening is improperly stored on the make table cutting board.
Correction: Corrected. Store chemicals physically separate and/or below food, food contact surfaces, and equipment.
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08/21/2012 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed gnat/fruit fly in pudding.
Correction: Corrected. Ensure food is in safe and sound condition.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) toast with their bare hands.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: 1) Shell eggs and marinating chicken are stored directly above ready to eat food (produce) in the walk-in cooler.
2) Raw ground beef stored above ready to eat omlette mix
Correction: Store raw animal food BELOW ready to eat food and foods that require minimal cooking temperatures for the destruction of disease causing bacteria.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Plates used to dispense ready to eat food (potato salad, coleslaw in walk-in cooler).
Correction: Use HANDLED cups/utensils or tongs to dispense food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Scoop handle lying in/on ice at bar.
Correction: Store the handle out of the food contents.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased food stored on the floor in the walk-in cooler.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried potatoes hot holding at 111* on shelf above grill.
Correction: Hot hold food at least 135* or advised to cool a portion of the potatoes from 135 to 70* within 2 hours and from 70 to 40* within 4 hours. The other "in use portion" shall be labled with the time of preparation and shall be discarded within 4 hours from that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) shell eggs at cookline at 65*
2) top pile of potato salad and cole slaw on make table rail at 45*
Correction: Cold hold phfs at or below 41*. Advised time as a control may be used provided the time the food removed from the refrigerator is LABELED and any food remaining at the end of 4 hours from that time shall be discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood supporting the homestyle freezer at the cookline.
Correction: Paint to seal the wood or provide approved, washable material to support the freezer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used as a shim for meat slicer.
Correction: Remove the cardboard since it is not washable.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. Install a catch pan.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Grease or oil from the mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided:
1) inside the make table refrigerator
2) inside low boy at the bar
Correction: Provide a thermometer inside the units at the front by the door/lids where they are clearly visible.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water pooling along bottom interior of the make table refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (corrected on site)
Observation: Bleach added to the wash water.
Correction: Corrected. Advised bleach is added to water for the sanitizing step. Proper order is step one: wash (soap and hot water), step two: rinse in plain water, step 3: sanitize in water with unscented bleach at 50-100 ppm (one teaspoon per gallon of water).
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Stopper not provided for all basins of the three compartment sink in the kitchen (saran wrap used to stop one of the sinks).
Correction: Provide proper stoppers for the sink.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips not provided for bar.
Correction: Provide the proper test strips to test the sanitizing solution.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) door knob missing--new handle installed (smoking vestibule)
11) laminate back splash at service station ice bin is damaged/scored)
12) ice build up on fan unit inside make table refrigerator
13) cookline reach in refrigerator door gasket torn
14) section of table at mixer is corroded
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along steam table is 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 (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) exterior right side of make table
3) backside of steam table
4) wire shelf dusty below microwave ovens
5) can opener blade
6) cabinetry/shelving and backwall below fryer
7) table top below meat slicer
8) underside of cutting board at steam table
9) conduit along ceiling at cookline dusty
10) pot rack dusty
11) storeroom pallet
12) walk-in cooler shelves
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in both of the ladies restrooms.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles
Observation: Doors open on dumpster.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lens cracked/damaged above food prep table in kitchen.
Correction: Replace the light lens or install plastic light tubes and end caps on each end to properly shield the bulbs.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the bar hand sink.
Correction: Corrected. Ensure all hand sinks are supplied with a supply of disposable paper towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees:
1) bar hand sink
2) men's restroom adjacent to bar
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, walk-in cooler, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
14) ceiling vent fan not operational in the women's restroom located at the bar vestibule
15) floor drain cover missing below kitchen steam table
16) wood paneling wall (lower wall) is splitting right of service station refrigerator
17) wood scored/splitting in walk-in cooler below fan unit
18) small section of floor at bar is pitted/damaged
19) threshold at exit door adjacent to dishroom
20) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls THROUGHOUT storeroom
2) floor below cookline equipment, steam table, refrigerator, prep table behind steam table
3) floor below storeroom freezer
4) floor below the ice machine
5) ceiling in walk-in cooler
6) floor below soda syrup rack at bar
7) ceiling vents at cookline
8) ceiling vent fan cover in women's restroom
Correction: Maintain the physical structures clean.
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04/24/2012 | Routine | |
all food temperatures observed are internal.
THERE IS AN IMPROVEMENT NOTED IN THE CLEANING OF THE PHYSICAL STRUCTURES AND NON-FOOD CONTACT SURFACES. CONTINUE EFFORTS IN MAINTAINING THE FACILITY CLEAN AND CONCENTRATE ON PREVENTING CRITICAL ITEMS FROM OCCURRING.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more HANDSINKS, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after handling raw eggs and before handling ready to eat food (toast).
Correction: Corrected. Employee shall wash hands after handling raw animal products and before handling ready to eat food.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee used bare hands to handle ready to eat toast.
Correction: Corrected. There shall be no bare hand contact with ready to eat food. Use utensils or other suitable utensils or wash hands and put on single use gloves to handle the food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Package of raw chickens stored directly on top of uncovered raw beef in the walk-in cooler.
Correction: Corrected. Store raw chicken SEPARATE and BELOW raw animal foods that require a lower cooking temperature for the destruction of disease causing pathogens (i.e fish, beef, pork).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Egg shells returned to flat with sound eggs after being cracked.
Correction: Corrected. Once eggs are cracked, discard empty shells instead of placing back into flat with sound eggs to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handles stored in contents of bulk dry food.
Correction: Store the handles OUT of the food contents.
- Utensils - In-Use - Between-Use Storage
Observation: Plates and souffle cups used to dispense ready to eat food (potato salad, coleslaw, beets) and raw beef (in three door refrigerator).
Correction: Use HANDLED cups/utensils or tongs to dispense food, especially raw animal protein to prevent cross contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased beef and lettuce stored on the floor in the walk-in cooler.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) 4 flats of shell eggs out at cookline at least 52*
2) top portion of coleslaw on make table rail at 47*
Correction: Corrected. Cold hold phfs at or below 41* or provide written procedures for using time as a control and measure/track the time to ensure the phf is consumed or discarded within 4 hours from cooking or removal from refrigerator. Advised to only bring out a LIMITED volume of food out such as one flat at a time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following ready to eat foods are not labeled with a use by date:
1)Open package of ready to eat turkey in 3 door refrigerator
2) Banana pudding in service station refrigerator
Correction: Label the ready to eat food for use within 7 days of preparation or opening of the package.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Ready to eat tuna salad in the 3 door refrigerator (prepared 1/15) and potato salad in the walk-in cooler (prepared 1/18) were not discarded 7 days after preparation (day one is the day the food prepared).
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Bare wood shelves used for storage in the walk-in freezer and room adjacent to dish room.
2) Bare wood supporting cookline freezer.
Correction: Discontinue using cardboard since it is not washable. Provide approved material that is smooth, easily cleanable, and non-absorbent. Seal or replace the bare wood.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided:
1) inside the make table refrigerator
2) inside low boy at the bar
Correction: Provide a thermometer inside the units at the front by the door/lids where they are clearly visible.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment Compartments, Drainage
Observation: Water pooling along bottom interior of the make table refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) door knob missing--new handle installed (smoking vestibule)
11) laminate back splash at service station ice bin is damaged/scored)
12) ice build up on fan unit inside make table refrigerator
13) cookline reach in refrigerator door gasket torn
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the bar and along the make table and steam tables 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) soda gun holder at bar
2) interior side walls of ice machine
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) oven handles
3) backside of steam table--MINIMAL
4) wire shelf dusty below microwave ovens
5) can opener blade
6) cabinetry/shelving and backwall below fryer and griddle
7) prep table shelf
8) underside of cutting board at steam table
9) conduit along ceiling at cookline dusty
10) pot rack dusty
11) storeroom pallet
12) waste drain line of three compartment sink covered in thick layer of dust
13) walk-in cooler shelves
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in both of the ladies restrooms.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lens cracked/damaged above food prep table in kitchen.
Correction: Replace the light lens or install plastic light tubes and end caps on each end to properly shield the bulbs.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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 (repeated violation)
Observation: Lighting insufficient in the food prep area, walk-in cooler, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations
- Physical Facilities in Good Repair (repeated violation)
Observation: ): Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
14) ceiling vent fan not operational in the women's restroom located at the bar vestibule
15) floor drain cover missing below kitchen steam table
16) wood paneling wall (lower wall) is splitting right of service station refrigerator
17) wood scored/splitting in walk-in cooler below fan unit
18) small section of floor at bar is pitted/damaged
19) threshold at exit door adjacent to dishroom
20) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind/below cookline handsink
2) wall behind cookline equipment and below bar-kitchen service window
3) walls THROUGHOUT storeroom, especially around fan unit
4) floor below cookline equipment, steam table, refrigerator, prep table behind steam table
5) floor below storeroom freezer
6) floor below the ice machine
7) ceiling in walk-in cooler
8) floor below soda syrup rack at bar
9) ceiling vents at cookline
10) ceiling vent fan cover in women's restroom
Correction: Maintain the physical structures clean.
|
01/25/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more HANDSINKS, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
typed report not provided due to time constraints and shall be delivered and reviewed next business day.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered personal beverage stored above make table food prep surface.
Correction: Corrected. Store personal beverages in a covered container BELOW food and food contact surfaces. Suggested providing a spill proof container.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Bowls/souffle cupsl/platter stored in contents of bulk potato salad, beets, cocktail sauce, and rice.
Correction: Use utensils/containers with handles to dispense food and store the handle out of the product.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw animal food products (ground beef and shell eggs) are stored above ready to eat food or food that is cooked to minimum temperatures in the refrigerator and walk-in cooler.
Correction: Store raw animal foods BELOW foods requiring no cooking or minimal cooking. Ensure all food is covered (unless in the cooling stage).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor:
1) Bulk bag of potatoes stored on the floor in the room adjacent to the dish machine
2) cased food in walk-in cooler
3) cased chips in storeroom adjacent to the office
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling bulk coleslaw and ham and bean soup were not adequate.
Correction: Correction in progress. Potentially hazardous foods from 135* to 70* wihtin 2 hours and from 70* to 41* within 4 hours. 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 - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods are cold holding at improper temperatures:
1) milk wash on breading cart at 55*
2) coleslaw and potato salad on make table rail at 51 and 52*, respectively
3) deli meat inside (limited amount) inside the make table is 48-50*
4) coleslaw, rice, potato salad, shredded chicken in walk-in cooler 44-46*
Correction: Cold hold potentially hazardous foods at or below 41*. Milk to be discarded at 4 pm per employee--advised need written procedure or label time of preparation(removal from refrigerator). Deli meats to be discarded by 3 pm.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Cardboard used to shim meat slicer.
2) Cardboard boxes reused to store surplus equipment at service station, and cup lids at drink dispenser.
3) Bare wood shelves used for storage in the walk-in freezer and room adjacent to dish room.
4) Bare wood supporting cookline freezer.
Correction: Discontinue using cardboard since it is not washable. Provide approved material that is smooth, easily cleanable, and non-absorbent. Seal or replace the bare wood.
- Bearings and Gear Boxes, Leakproof
Observation: Oil is leaking from the table top mixer blending shaft.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Temperature Measuring Devices
Observation: Thermometer not provided in the beer low boy at the bar (storing dairy).
Correction: Provide a thermometer inside the unit where it is readily accessible.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) ice build-up along floor in walk-in freezer
11) men's rest room door knob (interior side) is missing/broken (smoking vestibule)
12) laminate back splash at service station ice bin is damaged/scored
13) lids to batter pans are cracked/chipped
14) ice build up on fan unit inside make table refrigerator
15) reach in refrigerator door gasket torn
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the bar and along the make table and steam tables 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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer inside the make table refrigerator is broken.
Correction: Replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) meat slicer
2) interior side walls of ice machine
3) bin storing utensils and food equipment on prep table shelf
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) sides of make table and steam table
3) backside of steam table and underside ledges
4) wire shelf dusty below microwave ovens
5) can opener blade
6) grill and stove drip trays
7) cabinetry/shelving and backwall below fryer and griddle
8) underside ledges of steam table and prep table shelving
9) exterior base of table top mixer
10) conduit along ceiling at cookline dusty
11) pot rack dusty
12) bottom ledge/support of breading cart is dusty and covered with breading
13) toaster cart
14) box fan at cookline dusty
15) waste drain line of three compartment sink covered in thick layer of dust
16) walk-in cooler shelves
17) surface and ledges below ice bin (inside inoperable refrigerator)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at the service station 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lens cracked/damaged above food prep table in kitchen.
Correction: Replace the light lens or install plastic light tubes and end caps on each end to properly shield the bulbs.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, walk-in cooler, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
14) ceiling vent fan not operational in the women's restroom located at the bar vestibule
15) floor drain cover missing below kitchen steam table
16) wood paneling wall (lower wall) is splitting right of service station refrigerator
17) wood scored/splitting in walk-in cooler below fan unit
18) small section of floor at bar is pitted/damaged
19) threshold at exit door adjacent to dishroom
20) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind cookline handsink
2) wall behind cookline equipment and below bar-kitchen service window
3) walls THROUGHOUT storeroom, especially around fan unit
4) floor below cookline equipment, steam table, refrigerator, prep table behind steam table
5) floor below storeroom freezer
6) floor below service station soda syrup rack and right of beverge dispenser
7) floor below the ice machine
8) ceiling in walk-in cooler
9) floor at bar
10) ceiling vents at cookline
11) ceiling vent fan cover in women's restroom
12) ceiling around vent housing at cookline dusty, and also stained
Correction: Maintain the physical structures clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches observed below three compartment sink (and on waste drain line).
Correction: Clean to remove.
|
10/19/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Bowl/platter used to dispense bulk coleslaw and is stored in the food contents.
Correction: Use utensils/containers with handles to dispense food and store the handle out of the product.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw animal food products are stored above ready to eat food or food that is cooked to minimum temperatures in the refrigerator and walk-in cooler.
Correction: Store raw animal foods BELOW foods requiring no cooking or minimal cooking. Ensure all food is covered (unless in the cooling stage).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased eggs and, cased vegetables, stored on walk-in cooler floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling potato cakes were not adequate. Large volume of mashed potatos were stored in bowl in reach in ref.
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 - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) ham --diced and sliced in "breakfast" pan stored inside make table at 51*
2) potato salad (48*), coleslaw (*46) on top rail of make table
3) ham steak (52*) inside make table
4) fish (45*), gravy (47*), potato salad (46*) inside walk-in cooler
Correction: Corrected. Cold hold phfs at or below 41*. When leaving phfs out at room temperature (such as eggs, sausage gravy, chipped beef, butter pats) operator may use time as a control. The fan unit inside the make table has an accumulation ice. All items were removed from this unit. Staff was instructed on using time as a control. See 1450 for comments regarding walk in cooler.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Cardboard used to shim meat slicer.
2) Bare wood shelves used for storage in the walk-in freezer and room adjacent to dish room.
Correction: Discontinue using cardboard since it is not washable. Provide approved material that is smooth, easily cleanable, and non-absorbent. Seal or replace the bare wood.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: 1) The walk-in cooler is cold holding potentially hazardous foods (phfs) above 41*.
Correction: Ensure staff do not use the walk-in cooler as reach-in unit as each time the door is opened, the temperature rises and it becomes difficult for the unit to hold phfs at a constant 41* or below. Provide additional refrigeration as needed to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) ice build-up along floor in walk-in freezer
11) men's rest room door knob (interior side) is missing/broken (smoking vestibule)
12) laminate back splash at service station ice bin is damaged/scored
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the steam table is 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer inside the make table refrigerator is broken.
Correction: Replace the thermometer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) wire shelf dusty below microwave ovens
2) can opener blade
3) grill and stove drip trays
4) cabinetry/shelving and backwall below fryer and griddle
5) conduit along ceiling at cookline dusty
6) pot rack dusty
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lens cracked/damaged above food prep table in kitchen.
Correction: Replace the light lens or install plastic light tubes and end caps on each end to properly shield the bulbs.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Door sweeps have been installed, but the thresholds are damaged therefore still creating a gap. Repair thresholds to eleminate gap or adjust door sweeps. Eliminate the gaps below the doors to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) ceiling split above make table/steam table
3) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
4) breadroom walls and door frame
5) wall left of ice machine
6) wall right of beer shelves
7) walls in the walk-in cooler are scored
8) wood floor in walk-in cooler
9) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
10) wall damaged right of the men's restroom at bar vestibule
11) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
12) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
13) ceiling vent fan not operational in the women's restroom located at the bar vestibule
14) floor drain cover missing below kitchen steam table
15) wood paneling wall (lower wall) is splitting right of service station refrigerator
16) wood scored/splitting in walk-in cooler below fan unit
17) small section of floor at bar is pitted/damaged
18) threshold at exit door adjacent to dishroom
19) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind cookline handsink
2) wall behind cookline equipment and below bar-kitchen service window
3) walls in storeroom, especially around fan unit
4) floor below cookline equipment, steam table, refrigerator, prep table behind steam table
5) floor below storeroom freezer
6) floor below service station soda syrup rack and right of beverge dispenser
7) floor below the ice machine
8) ceiling in walk-in cooler
9) floor at bar
10) ceiling vents at cookline
11) ceiling vent fan cover in women's restroom
12) ceiling around vent housing at cookline dusty, and also stained
Correction: Maintain the physical structures clean.
|
08/15/2011 | Follow-up | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more HANDSINKS, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
0
A notice of evaluation is issued due to the number of repeat violations. A follow-up evaluation shall be conducted in 30 days (August 10) to ensure correction.
Service dish machine to adjust chlorine sanitizer from 100-200 ppm to 50-100 ppm.
Typed report not provided at time of evaluation due to time constraints and shall be delivered next business day.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Bowl/platter used to dispense bulk coleslaw and is stored in the food contents.
Correction: Use utensils/containers with handles to dispense food and store the handle out of the product.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw animal food products are stored above ready to eat food or food that is cooked to minimum temperatures in the refrigerator and walk-in cooler.
Correction: Store raw animal foods BELOW foods requiring no cooking or minimal cooking. Ensure all food is covered (unless in the cooling stage).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor:
1) Bulk bag of potatoes stored on the floor in the room adjacent to the dish machine
2) cased vegetables, case of ground beef, and individually packaged whole chickens stored on walk-in cooler floor
3) bulk bag of onions in storeroom
4) cased chips in storeroom adjacent to the office
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling corned beef hash (taken from a hermetically sealed #10 can) were not adequate.
Correction: Corrected. Advised person in charge that food taken from hermetically sealed can shall cool to 41* within 4 hours. In order to accompolish this, suggested pre-chilling the cans in the cooler for at least 24 hours. The hash was relocated to the walk-in freezer. 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 - Cold Holding*
Observation: In-use breading is not being sifted or discarded once every 4 hours.
Correction: When breading is used to coat potentially hazardous foods, it shall be sifted at least once every 4 hours and then transferred to a clean and sanitized container. If the breading is not going to be sifted, discard it after use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) ham --diced and sliced in "breakfast" pan stored inside make table at 59*
2) potato salad (56*), coleslaw (*56) on top rail of make table
3) ham, salami in "cold cut" pan inside make table at 48*
4) fish (44.7*), coleslaw (45.8*), chicken salad (45.5*) inside walk-in cooler
Correction: Corrected. Cold hold phfs at or below 41*. When leaving phfs out at room temperature (such as eggs, sausage gravy, chipped beef, butter pats) operator may use time as a control AS LONG AS THE TIME IS LABELED WHEN IT WAS REMOVED FROM THE REFRIGERATOR, CAN, STOVE, ETC. AND ANY REMAINING FOOD THAT IS LEFT AT THE END OF 4 HOURS IS DISCARDED. Discontinue stocking the pans on the rail full of product. Ensure walk-in cooler is cold holding phfs at or below 41*.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Corrected. Staff was unsure if the date on the container (7/1/11 was correct). Ensure RTE food is properly labeled with the consume/use-by date. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Cardboard used to shim meat slicer.
2) Cardboard boxes reused to store napkins in kitchen, surplus
equipment at service station, and cup lids at drink dispenser.
3) Bare wood shelves used for storage in the walk-in freezer and room adjacent to dish room.
Correction: Discontinue using cardboard since it is not washable. Provide approved material that is smooth, easily cleanable, and non-absorbent. Seal or replace the bare wood.
- Cooling, Heating, and Holding Capacities
Observation: 1) The walk-in cooler is cold holding potentially hazardous foods (phfs) above 41*.
2) The make table refrigerator is cold holding phfs above 41*. The ambient air temperature is observed at 46*
Correction: Ensure staff do not use the walk-in cooler as reach-in unit as each time the door is opened, the temperature rises and it becomes difficult for the unit to hold phfs at a constant 41* or below. Provide additional refrigeration as needed to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Monitor the ambient air temperature of the make table. Since the lid to the rail is held open during peak service times, the temperature may increase and pfhs on the rail and inside the unit may not remain at or below 41*. Ensure the unit is working properly.
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in the lounge area of restaurant.
Correction: Owner or PIC must prohibit smoking in the lounge until a balance test has been conducted and the results are presented to the Community Development department (formerly codes compliance) for approval.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded and have mineral deposits
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom, as well as pallet
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid at bar
10) ice build-up along floor in walk-in freezer
11) men's rest room door knob (interior side) is missing/broken (smoking vestibule)
12) laminate back splash at service station ice bin is damaged/scored
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table and steam table is 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 and Utensils - Good Repair and Calibration
Observation: The thermometer inside the make table refrigerator is broken.
Correction: Replace the thermometer.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers are reused for food storage (see gallon orange juice jug, gallon milk jug, absolute vodka bottle for dispensing salad dressing).
Correction: Once the original contents have been emptied, discard the container. Provide approved multi-use equiment for the storage of food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) meat slicer
2) interior side walls of ice machine
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) sides of make table and steam table
3) exterior (front, side, and back) steam table and underside ledges
4) wire shelf dusty below microwave ovens
5) can opener blade
6) grill and stove drip trays
7) cabinetry/shelving and backwall below fryer and griddle
8) underside ledges of steam table and prep table shelving
9) exterior base of table top mixer
10) conduit along ceiling at cookline dusty
11) pot rack dusty
12) plastic shelf liners lining rack adjacent to the walk-in cooler
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light lens cracked/damaged above food prep table in kitchen.
Correction: Replace the light lens or install plastic light tubes and end caps on each end to properly shield the bulbs.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Hand Drying Provision
Observation: A supply of disposable paper towels are not provided at the bar and when asked how hands are dried, employee pointed to a linen cloth.
Correction: Discontinue using common towels to dry hands. Ensure all hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throughout the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
14) ceiling vent fan not operational in the women's restroom located at the bar vestibule
15) floor drain cover missing below kitchen steam table
16) wood paneling wall (lower wall) is splitting right of service station refrigerator
17) wood scored/splitting in walk-in cooler below fan unit
18) small section of floor at bar is pitted/damaged
19) threshold at exit door adjacent to dishroom
20) floor-wall junctures below service station inoperable refrigerator and reach-in refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind cookline handsink
2) wall behind cookline equipment and below bar-kitchen service window
3) walls in storeroom, especially around fan unit
4) floor below cookline equipment, steam table, refrigerator, prep table behind steam table
5) floor below storeroom freezer
6) floor below service station soda syrup rack and right of beverge dispenser
7) floor below the ice machine
8) ceiling in walk-in cooler
9) floor at bar
10) ceiling vents at cookline
11) ceiling vent fan cover in women's restroom
12) ceiling around vent housing at cookline dusty, and also stained
Correction: Maintain the physical structures clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of Grease Lighting cleaner stored on food cart at cookline.
Correction: Corrected. Store chemicals physically separate from food, utensils, equipment, linens, and single service.
|
07/12/2011 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more HANDSINKS, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Person in Charge
Observation: Unauthorized personnel such as customer(s) are in the food preparation, food storage, or warewashing areas (entering in the back door).
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (produce, diced hams, etc) with their bare hands. These foods do not typically get cooked to at least 165* for the destruction of disease causing organisms.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw animal food products are stored above ready to eat food or food that is cooked to minimum temperatures in the refrigerator and walk-in cooler. Pico is uncovered in the cookline refrigerator.
Correction: Store raw animal foods BELOW foods requiring no cooking or minimal cooking. Ensure all food is covered (unless in the cooling stage).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bulk bag of potatoes stored on the floor in the room adjacent to the dish machine and cased vegetables and eggs stored on walk-in cooler floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) ham (54*), sausage (58*) on cart at grill line
2) chipped beef below bar service window at grill ine 64*
3) potato salad (44*), coleslaw (45*) on top of make table
4) pancake batter at griddle 60*
Correction: Corrected. Cold hold phfs at or below 41*. When leaving phfs out at room temperature (such as eggs, sausage gravy, chipped beef, butter pats) operator may use time as a control AS LONG AS THE TIME IS LABELED WHEN IT WAS REMOVED FROM THE REFRIGERATOR, CAN, STOVE, ETC. AND ANY REMAINING FOOD THAT IS LEFT AT THE END OF 4 HOURS IS DISCARDED.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood used for storage:
1) cabinet in room adjacent to dish area storing food
2) walk-in freezer
3) bare wood pallet used to support new freezer in walk-in cooler.
Correction: Seal or replace the wood with approved material that is smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the bar lowboy storing dairy.
Correction: Provide a thermometer where clearly visible to ensure unit is holding dairy at or below 41*.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets torn
2) rack(s) in walk-in cooler are corroded
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom
7) inoperable soft serve machine on premises
8) bottom interior of women's restroom handsink cabinetry at bar-kitchen vestibule
9) handle missing to one low boy lid
10) ice build-up along floor in walk-in freezer
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table and steam table is 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of bin storing miscellaneous food equipment (see shelf below meat slicer).
Correction: Clean and sanitize the bin and utensils. Discard/replace the damaged rolling pin.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s) and bottom interior of unit
2) sides of make table and steam table
3) exterior (front, side, and back) steam table and underside ledges
4) wire shelf dusty below microwave ovens
5) can opener blade
6) grill and stove drip trays
7) cabinetry/shelving and backwall below fryer and griddle
8) interior of inoperable refrigerator at the service station
9) exterior base of table top mixer
10) conduit along ceiling at cookline dusty
11) pot rack dusty
12) soda gun holders at bar
Correction: Maintain non-food contact surfaces clean
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the colander, cutting board , and other food equipment were not observed sanitized after cleaning.
Correction: Corrected. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies rest rooms.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throught the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, and below fan in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule--section is missing
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
14) ceiling vent fan not operational in the women's restroom located at the bar vestibule
15) floor drain cover missing below kitchen steam table
16) wood paneling wall (lower wall) is splitting right of service station refrigerator
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind cookline handsink
2) wall behind cookline equipment
3) walls in storeroom
4) floor below cookline equipment, steam table, refrigerator, prep table behind steam table
5) floor below storeroom freezer
6) floor below service station soda syrup rack
7) floor below the ice machine
8) ceiling in walk-in cooler
9) floor at bar
10) ceiling vents at cookline
11) ceiling vent fan cover in women's restroom
12) ceiling around vent housing at cookline dusty, and also stained
Correction: Maintain the physical structures clean.
|
03/18/2011 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
Advised bartender to use tepid/lukewarm water for the sanitizer solution.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employee wearing gloves while cracking eggs onto grill is preparing ready to eat food without removing gloves and washing hands.
Correction: Corrected. Advised employee that gloves to be removed and hands to be washed after handling raw animal food prior to handling ready to eat food and utensils.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Plate used to dispense beets.
Correction: Provide a HANDLED utensil/cup to dispense food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: 1) Uncovered container of ready to eat pico de gallo in reach-in refrigerator is stored below ground beef patties and fish.
2) Marinating chicken stored above produce in the walk-in cooler.
Correction: Store raw animal product BELOW ready to eat food and foods that may be minimally cooked.
- Food Storage - Clean and Dry Location
Observation: Bulk bag of potatoes stored on the floor in the room adjacent to the dish machine.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods
Observation: The methods used to cool cooked potatoes for potato salad are not adequate.
Correction: Advised employee to use approved methods to cool food from 135* to 70* within 2 hours AND from 70* to 41* within 4 hours such as, dividing the potatoes into smaller portions on to sheet pans and storing in the freezers until properly chilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) one and a half flat of shell eggs at grill line--surface temp 68*
2) case of bacon sitting on top of make table 48*
3) butter pats in bucket at kitchen prep table 66*
4) portioned chicken on top insert of make table 44*
Correction: Corrected. Cold hold phfs at or below 41*. When leaving phfs out at room temperature (such as eggs, sausage gravy, chipped beef, butter pats) operator may use time as a control AS LONG AS THE TIME IS LABELED WHEN IT WAS REMOVED FROM THE REFRIGERATOR, CAN, STOVE, ETC. AND ANY REMAINING FOOD THAT IS LEFT AT THE END OF 4 HOURS IS DISCARDED.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Bulk container of prepared coleslaw not labeled with a use-by date.
Correction: Corrected. Advised to label the use-by date on the container (7 days from preparation, day one is day of preparation).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to shim the meat slicer
Correction: cardboard flat used to store napkins in kitchen.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelves used for storage:
1) cabinet in room adjacent to dish area storing food
2) walk-in freezer
Correction: Seal or replace the wood with approved material that is smooth, easily cleanable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gasket torn
2) cookline freezer door gasket torn
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom
7) inoperable soft serve machine on premises
8) lids to the breading pans are cracked
Correction: Maintain equipment in good repair and proper adjustment. Remove inoperable/unnecessary equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and steam table , as well as the small bar cutting board 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (absolute vodka bottle, soft sided buckets) were observed reused for storage (oil and utensils, respectively).
Correction: Once the original contents have been emptied, discard the container. Provide approved multi-use containers for storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior panel and side walls of the ice machine are not clean--minimal build up.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket(s)
2) sides of make table and steam table
3) exterior (front and back) steam table, underside ledges, and steam table shelf
4) wire shelf dusty below microwave ovens
5) can opener blade
6) grill and stove drip trays
7) table top below fryer and char grill
8) interior of inoperable refrigerator at the service station
9) table top below meat slicer
10) conduit along ceiling at cookline dusty
11) pot rack dusty
12) soda gun holders at bar
Correction: Maintain non-food contact surfaces clean
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies rest room(s).
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Handwashing Cleanser - Availability
Observation: Soap not provided in the men's restroom at the bar vestibule.
Correction: Ensure all hansinks are stocked with a suppy of hand soap.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throught the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
14) ceiling vent fan not operational in the women's restroom located at the bar vestibule
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind cookline handsink
2) wall behind cookline equipment
3) walls in storeroom
4) floor below cookline equipment, steam table, make table, refrigerator, prep table behind steam table
5) floor below storeroom freezer
6) floor below service station equipment and soda syrup rack
7) floor below the ice machine
8) ceiling in walk-in cooler
9) floor at bar
10) wall below kitchen spice shelf
11) ceiling vents at cookline
12) ceiling vent fan cover in women's restroom
13) ceiling around vent housing at cookline
Correction: Maintain the physical structures clean.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee purse stored with food equipment on rack adjacent to the walk-in cooler.
Correction: Store personal belongings in a designated area separate from food, utensils, equipment, linen, and single-service.
|
12/06/2010 | Routine | |
All food temperatures observed are internal.
Typed written report not provided a time of evaluation. EHS to deliver and review with operator next business day in conjunction with follow-up for refrigeration.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee wearing gloves while forming beef burgers went to cookline to finish order without removing gloves and washing hands.
Correction: Advised employee that gloves to be removed and hands to be washed after handling raw animal food prior to handling ready to eat food and utensils.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverages (one open cup and one cup with lid and straw )improperly stored with/above food and food contact surfaces.
Correction: Corrected. Advised to store personal beverages BELOW food and food contact surfaces unless the beverages are stored in an approved spill proof container such as plastic to go mug with proper lid.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw animal food improperly stored above ready to eat food or food that requires lower cooking temperatures for pathogen destruction:
1) beef patties and shell eggs above ready to eat food in reach-in refrigerator
2) chicken product (livers?) stored above ready to eat coleslaw and potato salad in walk-in cooler
Correction: Refer to food storage signs posted on both the walk-in cooler door and reach-in refrigerator door reminding staff proper storage of raw animal food. Raw animal food shall be stored BELOW ready to eat food and produce, with raw chicken/poultry products being stored on the BOTTOM shelf or BELOW seafood, beef, and pork.
- Cooling Methods (repeated violation)
Observation: Improper methods were used to cool multiple foods that were prepared/cooked prior to EHS arrival:
1) macaroni noodles in walk-in cooler at 84*
2) stock pot of gravy still steaming in walk-in cooler
3) mashed potatoes in walk-in cooler at 91*
4) sausage gravy from cans in reach-in refrigerator at 56*
Correction: Corrected by portioning out the food into smaller, shallow portions (macaroni and potatoes spread on sheet pan) and placed in walk-in freezer to meet cooling time and temperature standards. Suggested storing cans of gravy and other canned food such as tuna in the walk-in cooler at least 24 hours prior to use to start with a cold product since food taken from the can at ambient temperature shall be cooled within 4 hours of opening the can.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) Milk wash in reach-in refrigerator at 66*
2) Contents in walk-in cooler 43-45* (rice, coleslaw)
3) sliced meats in the make table and coleslaw on top insert of make table at 44-45* and 46*, respectively
Correction: Cold hold phfs at or below 41*. Per operator, milk wash made at noon and will be discarded at 4 pm. Advised when using time as a control, the time the product was removed from the refrigerator shall be clearly labeled or marked to ensure the product is used or discarded within 4 hours from that time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat foods are not labeled with a use-by date:
1) commercially sliced deli meats in packages not labeled and stamped date use by date was for Aug. 23
2) tuna and chicken salads
3) bulk coleslaw
Correction: Commercial deli meats were discarded. Advised to label ready to eat food for use within 7 days of opening the commercial package or preparation (day one is day food opened or prepared).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to shim the meat slicer.
Correction: Remove the cardboard. Provide approved material that is smooth, easily cleanable, and non-absorbent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelves used for storage:
1) cabinet in room adjacent to dish area storing food
2) walk-in freezer
Correction: Seal or replace the wood with approved material that is smooth, easily cleanable, and non-absorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Rubber spatula in drawer below meat slicer and rolling pin in bin below meat slicer are in poor repair.
Correction: Remove/discard equipment and utensils that are no longer in good repair since they can not be easily cleaned.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the bar low boy cooler storing dairy.
Correction: Provide a thermometer inside the unit.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water pooling on bottom interior of make table.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gasket torn
2) cookline freezer door gasket torn
3) exterior of ice machine corroded
4) exterior of table top mixer has peeling paint
5) kickplate missing imperial grill
6) paint worn/shelving worn in dry storeroom
Correction:
Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and steam table , as well as at least one board stored on prep table shelf 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dish machine not injecting chlorine.
Correction: Corrected. EcoLab serviced machine earlier today and changed sanitizer tubing at the bucket. During evaluation, the sanitizer line was primed and chlorine injecting at 100 ppm.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Thermometer inside the make table refrigerator is broken.
Correction: Replace the thermometer to accurately measure the ambient air.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following food contact surfaces are not clean:
1) bin below meat slicer storing utensils
2) meat slicer (not used today per staff)
Correction: Clean and sanitize the bin, the utensils, and the meat slicer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) sides of make table and steam table
3) exterior (front and back) steam table, underside ledges, and steam table shelf
4) shelf storing spices above microwave oven tables
5) prep table shelves
6) grill and stove drip trays
7) surfaces/shelves below fryer and char grill
8) interior of inoperable refrigerator at the service station
9) can opener blade
10) conduit along ceiling at cookline dusty
11) oscillating floor fan at the dish room
Correction: Maintain non-food contact surfaces clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food containers on top shelf of equipment rack adjacent to the walk-in cooler are not stored protected.
Correction: Store the containers inverted.
- Critical: Plumbing System Maintained in Good Repair*
Observation: CRITICAL: the floor drain below the steam table backed up onto the floor when the far right sink basin of the three-compartment sink was being drained.
Correction: Advised operator the line shall be properly cleared/repaired within the next 48 hours or permit to operate may be temporarily suspended. Operator stated it would be addressed within 24 hours.
- Critical: Plumbing System Maintained in Good Repair*
Observation: NOT CRITICAL: waste drain line(s) leaking at the bar.
Correction: Repair the leaking lines.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided in the immediate area of the cookline handsink.
Correction: Provide a trash can in the immediate area.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Dry storeroom wall is not smooth and easily cleanable.
Correction: In the event of a change in ownership or remodel, alter the wall so it is smooth, easily cleanable, and non-absorbent.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist below the back/side doors (ice machine room) and bar door.
Correction: Eliminate the gaps below the doors to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the food prep area, bar, and service station.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the most current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: Due to the age of the facility, the physical structures are in poor repair and are not limited to:
1) walls throught the kitchen
2) floors throughout the kitchen
3) ceiling split above make table/steam table
4) wall trim loose left of the cookline homestyle freezer
Correction: hole in wall same area
5) breadroom walls and door frame
6) wall left of ice machine
7) wall right of beer shelves
8) walls in the walk-in cooler are scored
9) wood floor in walk-in cooler
10) floor-wall junctures not sealed below the cookline handsink, in storeroom
11) wall damaged right of the men's restroom at bar vestibule
12) cove molding missing and floor-wall juncture no longer sealed in the bar restroom vestibule
13) bottom exterior of the walk-in cooler corroded and is not sealed to the floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind cookline handsink
2) wall behind cookline equipment
3) wall in storeroom
4) floor below cookline equipment, steam table, make table, refrigerator, prep table behind steam table
5) floor below storeroom freezer
6) floor below service station equipment
7) floor below the ice machine
8) ceiling in walk-in cooler
9) floor at bar
10) wall below kitchen spice shelf
11) ceiling vents at cookline
12) ceiling vent fan cover in women's restroom
13) ceiling aroudn vent housing at cookline
14) rubber mat in dish room
Correction: Maintain the physical structures clean.
|
09/02/2010 | Routine | |
Restaurant representatives - add corrected or new information about Crabtown Raw Bar & Grill, 1405 E Pembroke Ave., Hampton, VA 23669 »