- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fish (53, 52, 50) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/01/2016 | Routine | |
Supplier: PFG, Keany (produce), Pet milk (dairy)
Time control for shell egg
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the microwave has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Eco lab low temperature machine not dispensing measurable sanitizer . Manager immediately set up three compartment sink and informed employees that the sinks will be used until further notice.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/05/2016 | Routine | |
| No violation noted during this evaluation. | 10/08/2015 | Follow-up | |
Food suppliers are PFG and Keany Produce. Reviewed employee health policy, handbook and computer training for employees. EHS observed good date marking and handwashing. Discussed the following with the manager:
1. Recommend ensuring all food containers are air dried after cleaning and sanitizing before stacking.
2. Recommend cleaning the wire shelving located in the dish area.
3. Recommend ensuring all food items remained covered in the reach in freezers if not in use.
4. Recommend replacing floor tiles in cook area that are in disrepair to ensure floors are easily cleanable.
5. Discussed setting up the 3 compartment sink to clean and sanitize equipment/utensils until the dishmachine has been repaired.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI. Observed at 40psi.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation, per the data plate, is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the in use dishmachine. Observed at a concentration less than 10ppm. Data plate states chlorine shall remain at 50ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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10/07/2015 | Risk Factor | |
All violations from routine inspection on 7/6/15 have been corrected.
No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
Food suppliers are PFG and Keany Produce. Consumer Advisory on menu for eggs, steak, and hamburgers. Discussed employee health, corporate policy reviewed. Discussed cooling procedures for rice and pancake batter. Discussed cooking temperatures. Discussed replacing/repairing dumpster lid. Ecolab is LPCO. Reach in freezer on cookline not in use
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee handle raw ground beef and raw chicken then handle RTE toast with same gloved hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Recommend washing hands and changing gloves after handling raw meats before handling RTE foods. Food employee discarded toast, washed hands, and changed gloved.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on the counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (46/45) cold holding at improper temperatures in front delfield.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Per PIC pilk in unit more than 4 hours. PIC discarded milk.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine. The data plate is worn and unreadable.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven on front cook line observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces has accumulations of grime and debris: Wire shelving in the walk in cooler, delfield cooler and dry storage
Correction: Door gaskets of reach in coolers
- Equipment and Utensils, Air-Drying Required
Observation: Multiple food containers were found stacked while wet after cleaning and chemical sanitization in the dry storage area and the wire shelving near the walk in cooler.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: floor drains throughout facility, floors under and along cookline
Correction: floors/walls of dishmachine area.
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07/06/2015 | Routine | |
Follow up for the cook line cooler. Reach in Cooler appears to be functioning properly, as it is holding foods at 41° or below. Repair information for unit on file. Discussed cleaning of silverware with the Person In Charge (PIC). Also discussed Employee Health with the PIC.
No violation noted during this evaluation. | 03/19/2015 | Follow-up | |
Food Suppliers are PFG, Keane Produce, and PET dairy. Consumer Advisory for Eggs, steaks, and burgers. Ground Beef and steak come raw frozen.
Discussed the following with the Person in Charge (PIC):
1. Corporate Employee Health, provided PIC with Form 1b for additional training.
2. Cleaning and sanitizing food contact surfaces and utensils at least every 4 hours.
3. Cooling procedures.
4. Recommend storing utensils in running water above 135°.
5. Date marking any item that will not be used within 24 hours of being prepared.
6. Supplying all cold holding units with working thermometers.
7. Cleaning the floors in kitchen more frequently.
PIC to send information of Cooler repair to EHS.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice, eggs, and pancake mix in the cookline cooler cold holding at improper temperatures
Correction: Discard foods which have been out of temperature for more than 4 hours. PIC discarded ffods out of temperature.
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03/10/2015 | Risk Factor | |
Food suppliers are PFG, Pet Dairy, and Keany Produce. Most proteins are received raw, frozen, and thawed under refrigeration prior to cooking. Ham and roast beef are received precooked. Discussed cooling methods and parameters. Discussed employee health
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee break shell egg on grill with gloved hand and then proceed to handle bread without changing gloves.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation. Recommend immediately removing gloves after handling raw animal foods and before changing tasks to work with ready to eat foods. PIC removed gloves and discarded bread.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed shell eggs (on 2 hour time control) at the grill, for which time rather than temperature is being used as a control, not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Recommend discarding the 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. PIC discarded remaining eggs and instructed employees to label eggs with time control.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the door gaskets and inside of multiple reach in coolers and freezers, especially along cook line, with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning 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: Observed pans and dishes stacked while wet after cleaning and chemical sanitization.
Correction: Recommend items 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.
- Physical Facilities in Good Repair
Observation: Observed coving in areas of kitchen (near ice machine and door of walk in cooler) not maintained in good repair.
Correction: Recommend repairing/ replacing tile coving in spots where it has been damaged or removed. 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: Observed floor/ wall behind the cook line, floor under the dry storage racks, the floor inside the walk in freezer, and the wall above the prep sink in need of cleaning.
Correction: Recommend increasing the frequency of routine cleaning in these areas. 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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07/28/2014 | Routine | |
Observed all violations corrected. Observed dishes allowed to air dry before stacking. Observed leak at grill hand sink fixed. Observed cleaning complete behind grill line. Observed turkey breast cooling in opened bags in ice baths in the WIC and within cooling parameters. PIC to ensure minor leak at dish machine hand sink is corrected.
No violation noted during this evaluation. | 03/04/2014 | Other | |
Additional temps taken and in compliance. The food suppliers include PFG, PET Dairy, and Keany Produce. Most proteins are received raw and frozen. Discussed employee health
- Critical: Cooling* (corrected on site)
Observation: Observed cooked macaroni pasta not being adequately cooled to prevent the growth of harmful bacteria. Observed a large, deep container of macaroni in the walk in cooler at 60F. Per the date mark and per the cook on duty, this was cooked and placed in the walk in cooler to cool the day before (2/10/14).
Correction: Recommend discarding the pasta improperly cooled and cooling potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded the pasta. Discussed cooling methods.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed dishes and food containers stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing items 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: Observed plumbing connections under the grill line hand sink leaking.
Correction: Recommend fixing the leak and ensuring that plumbing systems and components are maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease and food debris on the floor/ wall behind the cook line and the area in need of cleaning.
Correction: Recommend cleaning. 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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02/11/2014 | Routine | |
Additional temps. @ salad prep unit: ham @ 37 F, sliced tomatoes @ 39 F, and hard boiled egg @ 37 F. Delfield reach in cooler: cooked grilled chicken @ 38 F, roast beef @ 37 F. Walk in cooler: cooked rice @ 40 F and 2% milk @ 36 F. Suppliers are PFG, Keany Produce and PET Dairy. Discussed employee health
No violation noted during this evaluation. | 11/15/2013 | Risk Factor | |
Sanitizer container 150 ppm, Delfield dessert RIC 41, Delfield server prep 40, Dishmachine 140 wash, rinse 138 pressure 22 psi, chlorine 3 basin sanitizer 50 ppm. FOODS: sliced tomatoes (salad prep) 34, diced ham 35, yogurt parfait 39, French toast egg wash 41-42, sliced tomato grill 37, pancake batter 40, ham cooked 173, fried egg, cooked 155, sausage patty cooked 170, grits 160, cheese grits 157, sliced cheddar 42, corned beef 42, raw fish 44 ( temp at 6:00 am 37), green beans 156, raw hamburger 35, raw chicken sauce 41, coleslaw front prep 40, potato casserole 145. Consumer advisory in place for steak and eggs, hamburgers cooked to medium, medium well or well done. Per PIC hamburgers cooked to 165 degrees. Employee health information on file. Raw shell eggs on time control plan.Food allergy statement on menus. Ecolab used for pest control. Roast beef received precooked and frozen. Thawed in refrigerator for 7 days-given 30 days-dated 7/17 per PIC. Once commercial package open it is used within 24 hours. Sani-bucket less than 10 ppm chlorine at grill. Pans stacked wet. Need thermometers in freezers. Food purveyors: PFG, Kenay, produce, Pet dairy. Fire suppression system checked May, 2013. PIC to call when cleaning and repairs completed.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed sanitizer container for wiping cloths at less than 50 ppm chlorine.
Correction: Recommend sanitizer container be at level of 50-200 ppm chlorine. CORRECTED.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed fish in cooling drawer at temperature above 41 degrees (measured 44 degrees)
Correction: Recommend all cold holding foods be held at 41 degrees or lower. CORRECTED.
- Temperature Measuring Devices
Observation: Observed thermometers not available in freezing units.
Correction: Recommend all cooling and freezer units have thermometers.
- Non-Food Contact Surfaces
Observation: Observed non-food contact surfaces in need of cleaning: shelves for clean equipment, counter under hot holding units, can opener, magnetic knife holders, inside surfaces of (egg) reach-in cooler, drain.
Correction: Recommend thorough cleaning of non-food contact surfaces to prevent contamination.
- Equipment and Utensils, Air-Drying Required
Observation: Observed containers not air dried before storage-several items stacked in wet state.
Correction: Recommend utensils and containers be air dried prior to storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed clogged cleaning drain under prep sink filled with debris, caulked molding behind prep sink-caulking needed to fill gap behind prep sink.
Correction: Recommend drain be thoroughly cleaned. Area with moldy caulk be re-done and caulk be installed to close gap between wall and sink.
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07/25/2013 | Routine | |
PFG, Keany Produce, and Pet dairy are suppliers. Most proteins are received frozen
- Critical: Cooling* (corrected on site)
Observation: Observed turkey breasts not being adequately cooled to prevent the growth of harmful bacteria. Observed turkey breasts at 95 F after 2 hours of cooling (out of the oven @ 9:30am, temp. taken @ 11:35am). Observed stacked bags of turkey in an ice bath
Correction: ice had melted and bags were not submerged.
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02/12/2013 | Risk Factor | |
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