Discussed with the Person in Charge:
- work orders were placed for a couple refrigeration units to ensure they are working properly
Abbreviations: PIC - Person in Charge, RIC - Reach-in Cooler, WIC - Walk-in Cooler, RIF - Reach-in freezer, WIF - Walk-in freezer, IT - internal temperature, ST - Surface Temperature
- Critical: Cooling* (corrected on site)
Observation: Observed 3 containers of pancake batter made at 6AM, stored in the RIC and measuring at 51'F, 56'F and 58'F not being adequately cooled to prevent the growth of harmful bacteria. PIC discarded the pancake batter during inspection.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed shredded cheese in the cooks RIC (46'F) and sliced turkey in the salad prep (47'F) cold holding at improper temperatures. The PIC discarded the cheese and had the sliced turkey relocated.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several plates and bowls on the server line and the deli slicer. The PIC took all plates and bowls back to the warewashing area and instructed an employee to detail the deli slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: the exteriors of the ovens and the interior of the sandwich prep unit on the cooks line.
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: Several stacks of metal baking pans and plastic food containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Several stacks of plates and bowls on the cooks line and in the prep area were observed stored uncovered. The PIC instructed an employee to cover all top plates and bowls with saran wrap during the inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: The grouting between the floor tiles throughout the kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/29/2016 | Routine | |
Abbreviations- PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
No violation noted during this evaluation. | 09/14/2015 | Risk Factor | |
Discussed with the person in charge:
- Work order in place for tile grouting throughout the facility
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed several dented cans in the facility, PIC discarded all dented cans during the inspection.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed cranberries and nuts stored without a cover on the dessert station.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave by the dessert station and several plastic food containers were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: interior of both reach-in freezers, shelving inside the small reach-in cooler, interior of the fryer cabinets, interior of the hot-holding cabinet, exterior of several plastic food containers in the dry storage area
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: Several stainless steel and plastic food containers throughout the facility 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.
- Kitchenware and Tableware
Observation: Several plates and bowls throughout the facility were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in back of the kitchen was measured at a temperature less than 100°F. The water temperature measured at 64'F. PIC corrected the temperature to greater than 100'F during the inspection.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and walls throughout the facility, to include under equipment, are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/17/2015 | Routine | |
Discussed with Person In Charge:
1. A prep cooler was noted to be running a little warm prior to health department inspection. Person in Charge informed EHS that he was watching the cooler to see if the ambient temperature dropped back down. During inspection, cooler was noted to be running at approximately 50'F. Foods were still measuring at 41'F internally. Person in Charge relocated temperature control for safety foods to another cooler. Please contact the health department once issue with the cooler is resolved.
2. Dish machine sanitizer measured at 100 parts per million chlorine during inspection.
3. Wiping cloth buckets measured between 50 and 100 parts per million during inspection.
4. Sanitizer in 3-compartment sink measured at 100 parts per million during inspection.
5. Handwashing and glove use hand outs left with the Person in Charge.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee scrub hands for only 5 seconds. PIC discussed proper handwashing time and procedures with the employee.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed a food employee wearing a bracelet while working with food. Employee removed bracelet.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed a box of cabbage stored between two boxes of raw shell eggs in the produce cooler. PIC rearranged egg boxes to prevent cross contamination.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food 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 a cook crack raw shell eggs, continue to prepare foods on the grill using utensils, and then pull plates to use for customer service allowing her soiled gloves to come in contact with the food contact surfaces on the plates and bowls. Also, when discussed with the Person in Charge, he stated grill line utensils are in use throughout the day and pulled for cleaning and sanitizing at the end of the night.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure employees are changing gloves when gloves become soiled, and utensils are pulled at least every four hours when in continuous use.
- Equipment - Cutting Surfaces
Observation: The cutting boards throughout the facility are heavily stained. 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 nonfood contact surface of the interior of the fryer cabinets, the fryer castors and the underside of the fryers are noted with significant accumulations of grime and debris. Observed shelving areas on the cook line in need of cleaning.
Correction: Clean the surfaces 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: Food storage containers and insert pans 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering throughout the kitchen is no longer smooth and easily cleanable. Several sections of the floor noted in need of re-grouting.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/20/2014 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized due to dish machine not sanitizing at the time of inspection. When tested, 0 parts per million available chlorine registered on the test strip. PIC instructed employees to set up the three compartment sink and contacted the company for service on the machine.
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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07/18/2013 | Complaint | |
Discussed the following items with the Person in Charge:
1. Ensure glue sticks used for food labels are stored away from food.
2. Ensure gauges on dish machine are functioning properly.
3. Observed good glove use and food handling and hand washing procedures during today's inspection. Thank you!
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the tomato slicer and the fruit wedger which were both found in "clean equipment" storage. PIC instructed employees to clean these items again.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: Observed significant carbon build-up on several of the stainless steen sheet pans.
Correction: Clean the surfaces of the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the sides of the fryers and the interior of the fryer cabinets, as well as the tracks and the inside of the reach in cooler windows were all observed to have an accumulation of grime and debris. The cooler was wiped down (corrected) during the inspection.
Correction: Clean the surfaces 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: Several insert pans 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Several areas of the floors throughout the kitchen were noted no longer smooth and easily cleanable. Floor tiles in several areas are in need of re-grouting.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage area were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/15/2013 | Routine | |
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