All food temperatures observed are internal unless otherwise noted. 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 including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish washer went from soiled dishes to clean dishes without washing his hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Grits hot holding at improper temperatures. (122-148F)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Pan of grits was halved to help maintain the 135°F or above throughout.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and shredded cheese were cold holding at improper temperatures. (44-45F and 45-49F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishes not reaching 160F during final rinse. Note: The Cyprus Grill dish machine was down, this was the back-up dish machine from the Hampton Roads Convention Center that was being used.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: End of a hose was placed in the sink.
Correction: Remove the hose preventing its use.
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01/11/2016 | Risk Factor | |
follow up to check hi-temperature dish machine and ensure it is capable of meeting dish temperature of at least160* during the final rinse. Dish machine is operating within specifications of State Food Regs. Wash temp at >160* Rinse temp at >180* and thermolabel indicated 160*.
- Records - Creation and Retention (repeated violation)
Observation: Parasite destruction leeter could not be lcoated for salmon.
Correction: Advised facility is to retain for documentation. Contact supplier. EHS to review records on file.
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05/08/2015 | Follow-up | |
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 such as fruit flies at large bar, unprotected toppings at buffet, and unprotected stir sticks at Caffiena's, and cleaning of equipment and physical structures.
- Records - Creation and Retention (repeated violation)
Observation: Parasite destruction leeter could not be lcoated for salmon.
Correction: Advised facility is to retain for documentation. Contact supplier. EHS to review records on file.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mahi (132*) hot holding at improper temperatures in the hot holding cabinet.
Correction: Hot hold phf/tcs foods at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following phf/tcs foods are cold holding at improper temperatures: 1) sausage (46-47*), imitation lobster/crab mix (45-47*) on stove make table rail and sliced tomatoes inside (46-47*) 2) sliced turkey, sliced cheese and sliced tomatoes in the grill drawers at 45-46 3) butter chips 47-49*, cream cheese 49*, and shredded cheese 48* in comp breakfast refrigerator.
Correction: Cold hold phf/tcs foods at or below 41*. Discontinue overstocking the comp breakfast unit. Engineering to assess the grill drawers and stove make table. Contents on stove make table discarded and grill drawers relocated.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishes not reaching 160* during final rinse.
Correction: Manually sanitize dishes in three compartment sink after cleaning. EHS to follow-up.
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04/30/2015 | Risk Factor | |
2015 Permit issued
- Person in Charge
Observation: Hampton certified food manager certificate (CFM) has expired.
Correction: Renew certificate with the Hampton Health Department ($10). Failure to renew by February 10, 2015 will require candidate to complete ServSafe or equivalent course.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints (head and beard).
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Display
Observation: The food (crocks/containers) on display at the buffet is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Butter is hot holding at improper temperatures (102*)
Correction: Hot hold potentially hazardous/time-temperature control (tcs) for safety foods at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple phf/tcs foods are cold holding at improper temperatures: 1) cheese (46*), cut grape tomatoes (47*), boiled eggs (46*) on salad make table rail
Correction: 2) tuna salad (45-46*) and pimento cheese (47*) inside salad make table
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Multiple prepared ready-to-eat (RTE) food in the walk-in coolers were not discarded within 7 days of preparation.
Correction: Corrected by discarding. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Stove kickplate (back prep area) is missing/not in place
2) Non-food contact surfaces of the floor mixer are beginning to corrode where paint is chipping
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards along the cookline are heavily scratched and scored.
Correction: Resurface or replace the boards to provide a smooth and easily cleanable surface.
- Critical: Backflow Prevention Device, When Required*
Observation: The mop sink back flow prevention device is not sufficient to protect the water system--an atmospheric vacuum breaker is installed but the water supply valves are left on for more than 12 hours each day.
Correction: Instruct employees to turn off the water supply valves when not in use OR install a dual check valve with a vent on the hose bibb connection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand sinks located at the dish room and at the back prep line (between the walk-in units) are blocked, preventing access by employees for easy handwashing.
Correction: Access to the hand sinks identified above is to be available during all hours of operation. Remove the carts preventing its use.
- Plumbing System Maintained in Good Repair
Observation: 1) Knobs are missing at the dishroom spray sink faucet and mop sink.
2) Fry sink waste drain line is leaking.
Correction: Maintain plumbing fixtures in good repair.
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11/19/2014 | Routine | |
all food temperatures observed are internal.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints--staff with facial hair not wearing proper restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use at cookline--observed utensils stored in standing or sanitizer solution (red bucket).
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.
- Food Storage - Clean and Dry Location
Observation: Bowl of apples in storeroom is unprotected--this fruit is for display and consumption at the comp breakfast bar/buffet area.
Correction: Protect food from contamination while in storage. Discussed at length approved options for displaying fruit such as storing washed apples under the sneeze guard at the buffet, behind sneeze guard at comp breakfast (employee would distribute upon request), after cleaning the apples are to be individually wrapped, or placing bowl of unrwrapped/unprotected apples with a disclaimer advising guests to wash before consumption.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish OR statement not provided identifying that salmon was frozen at -4*F for 7 days
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus) or that the tuna frozen at -4*F for 7 days
Correction: or -31*F for 15 hours
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate--sausage (48*) and cut tomatoes ( 45-46*) in comp breakfast station..
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. Items in comp breakfast station were stocked in the refrigerator after breakfast ended (at 9 am). The foods were removed from the walk-in cooler to a prep table and stocked into clean containers. They were then relocated to the comp breakfast undercounter refrigerator where they were stocked on top of one another. Discussed methods to ensure products are maintained at 41* while re-stocking. Suggested re-stocking in the walk-in cooler (with the cooler door closed).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are observed cold holding at improper temperatures: butter (39-44) and imitation lobster (45*) on make table
Correction: milk wash at fyer station at 67*
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple wrapped meats were not labeled with a use-by date in the protein walk-in cooler.
Correction: Label the use-by dates of 7 days from date of slicing/preparation).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: When asked, the employee at Caffinea's stated that in-use food contact surfaces are cleaned and sanitized once per day.
Correction: Corrected. Advised in-use food contact surfaces (milk caraffes, blender, food utensils, etc) shall be cleaned and sanitized at least once every 4 hours during operation.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the Comp Bar hand sink.
Correction: Corrected. Ensure all hand sinks are supplied with soap so employees may wash hands. Comp Bar not in operationa time of evaluation.
|
05/08/2014 | Routine | |
Requested documentation from Sysco stating tuna yellowfin tuna is genus and species Thunnus albacares.
all food temperatures observed are internal unless otherwise noted.
Buffet set up was not evaluated since it was taken down for the day.
- 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. 3/22/12 Observed new policy JQH adopted.
- Thawing (corrected on site)
Observation: Improper methods used to thaw vacuumed packaged tuna and sea bass.
Correction: Once the vacuumed packaged fish is removed from the freezer to thatw under refrigeration, cut the package open to remove conditions that favor bacterial growth such as C.botulinum.
- Cooling Methods (corrected on site)
Observation: Covered container of grits in the saute tall boy observed at least 83*.
Correction: Corrected. PIC advised employee to spread contents out onto sheet pan and place in walk-in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1) Large bin of potato salad in the walk-in cooler (prepared day before) observed at 43-44*. 2) Butter pats (54*), cream cheese (49*), and boiled eggs (50*) in the comp breakfast reach in refrigerator are cold holding at improper temperatures.
Correction: 1) Corrected by discarding. EHS could not determine through the information provided by the PIC that the product was improperly cooled. Discussed cooling methods and the methods used sounded appropriate. This bin was stored at the front of the walk-in cooler and EHS observed employees entering and leaving the unit MULTIPLE times. Suggested relocating temperature control for safety foods from the front of the unit (i.e. the warmest part) to the colder part of the unit and storing whole fruits/vegetables that do not require temperature control for safety at the front by the door.
2) Corrected by discarding. Cold hold temperature control for safety foods at or below 41*. The unit may have been overstocked as the contents were stored in multiple 8 quart containers on the top shelf of the unit possibly restricting air flow to the bottom of the unit. Suggested discontinue storing the 8 qt cambros on the top shelf to allow proper air circulation/flow.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat sliced ham and turkey (multiple wrappings) in the walk-in cooler and container of diced tomatoes in breakfast nook refrigerator are not labeled with use by dates.
Correction: Label ready to eat foods with a use by date of 7 days (day of preparation is day one) of preparation.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cups/glasses stored on cloth napkins lining the service station counter.
Correction: Discontinue storing the food contact surfaces of the cups/equipment on cloth as it is absorbent and may spread harmful pathogens to the food contact surface.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided in the grill refrigerated drawers and chicken wing cooler.
Correction: Provide thermometers inside these units at the warmest part of the unit (i.e. by the door).
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Section of curbed mop sink no longer sealed to the wall.
Correction: Seal the mop sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) door liner covers at the corners are chipped/broken/missing on the line freezer, cold side tall boy, and saute tall boy
2) door gasket split on lower door of saute tall boy
3) coating eroding on racks inside the undercounter refrigerator in the breakfast nook and the comp breakfast refrigerator
4) fan cover missing in the chicken wing cooler
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cookline and on the prep table shelf adjacent to steam line 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. Suggested flipping the cookline cutting boards over as the underside had not been compromised.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Thermometers broken/no longer accurate in:
1) saute make table
2) breakfast nook undercounter refrigerator
Correction: Provide thermometers are in accurate working condition inside refrigeration units at the warmest area (i.e. by the door).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food contact surfaces of the wall mount dicer and the meat slicer are not clean.
Correction: Corrected.Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The splatter areas and shield of the table top and floor mixers are not clean.
Correction: Corrected. Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the panini grill is observed soiled with carbon build up.
Correction: Clean the food contact surface of the panini grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Indoor Areas - Surface Characteristics
Observation: Sections of wall where repaired in the storeroom are not finished.
Correction: Finish these sections to provide a surface that is smooth, easily cleanable, and non-absorbent.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (see 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: 1) Light bulb burned out in the produce wic.
2) Lighting insufficient at the bar--observed scored board indicating fruit being cut.
Correction: Replace the burned out light bulb(s) in the walk-in cooler and discontinue cutting fruit at the bar OR increase the lighting.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Two dented food cans observed on can rack.
Correction: Corrected by discarding. Advised to instruct staff to pay attention to cans as they are being placed on the can rack on stock day and to set suspect/damaged material aside at an area separate from safe and sound food.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) wall paper peeling at base molding in the comp bar
2) wall damaged in the storeroom
3) section of floor peeling up below counter right of the comp breakfast reach-in refrigerator.
Correction: Maintain the physical structures in good repair to facilitate cleaning and maintenance.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is not clean at the floor drain at the steamer line and below equipment in the comp bar.
Correction: Clean the floors.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid insect killer stored next to general chemical below hand sink adjacent to ice machine at the bar.
Correction: Corrected. Only approved pesticides shall be used AND applied by a CERTIFIED PEST CONTROL operator.
|
03/21/2013 | Routine | |
advised Chef that cryogenic packed frozen fresh fish must have packaging slit / opened when thawed in refrigeration unit .
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: employee observed to be eating in the kitchen & observed 2 personal beverages on shelf over clean drainboard of the dish machine
Correction: NO EATING IN KITCHEN , unless it is sampling and that must be conducted per regulations and personal beverages are to be located only on lower level or non food service surface . Personal beverages are to be in non breakable covered containers
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: >>containers of cooked seafood stored with and under containers / pans of raw seafood
in protein walk in
>>raw beef stored above portioned cooked beef in protein walk in
Correction: No evidence of leaking in either instance . Store cooked meats and seafoods above and seperately from raw meat / seafood
- Food Display (repeated violation)
Observation: >> apples not protected at breakfast buffet
>>apples for sale not protected in Caffenia
>>slices of cake not properly protected in the new dessert display
>> rolls not protected at the buffet line ( sitting on open counter covered by linen
Correction: >> apples are to have sign beside them :"rinse prior to eating " at both locations or to be individually wrapped , covered with dome cover and have tongs located beside
>> reduce the number of cake portions . .Maintain all product in the new case to be on the metallic tiered display base
>> rools to be located under the hot buffet sneeze guard at unused insert by soup with tong located beside
- Cooling Methods (corrected on site)
Observation: covered containers diced tomatoes in 8 inch pan ( full ) on breakfast station shelving of walk in refrigeration unit ( protein ) were 51 degrees - diced 2-3 hours prior
Correction: tomatoes must be cooled back down to < 41 in < 4 hours , Put tomates in large pan in shallow layer and place uncoverd on top shelf of walk in to cool rapidly ( walk in temperature 36 ) then can return to a deep container and cover
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >>topline/ rail of the pizza prep unit was not turned on and contents ranged from 57-62 degrees
Correction: >> all product on the topline of the pizza prep unit was discarded .==unit turned back on and prechilled before resupplying
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >> one container of ground sausage in breakfast station under counter refrigeration unit ( made 12-1 ) was 55 degrees, Other sausage made same day and other products in the unit were < 41
Correction: >> could not determine the abberation of the sausage and why at temperatures above other product in unit and other sausage product in walk in . THrown out
>>
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: tuna and chicken salads in ready to eat walk in ref, were not labeled with a use by date or the date prepared
Correction: both salads are to be labeled with the use period or the date made . If staff not sure date made they must be thrown out
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: CUISINART ice cream unit has added hardware which is not orginal to the unit and makes it no longer meeting regulations requirements
Correction: remove the added hardware or replace the CUISINART
- Nonfood Contact Surfaces
Observation: use of linen cloth under cutting board
Correction: use plastic mesh mat or food service cutting board mat to be under cutting boards to stablize
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> pizza prep refrigeration gasket split
>> lower upright refrigeration door gasket split cookline ( right side )
>> vent filters not in place over the steamer / convection oven
>> door liner corners upright freezer and right cookline upright ref, are missing / damaged
>> interior protein walk in ref, door panel seperated right upper corner
>> tea urn cover cracked /split
>> glove covering faucet on tilt skillet ( LEAKING ?)
>> trash can at handsink by right end of cookline - autosham is melted on one side ( badly)
>>fan cover missing fry under counter refrigeration unit left side
Correction: >> replace split gaskets
>> seat / position vent filters correctly
>> replace damaged portions VICTORY upright freezer and refrigeration unit interior molding
>> secure walk in protein refrigeration unit door panel
>> remove damaged tea urn cover
>> remove glove from faucet at the tilt kettle
>> replace damaged trash can
>> replace / restore fan motor cover to position
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards and the sandwich boards along the cookline are scratched and stained
Correction: replace or plane down to smooth and clean surface all cutting boards and sandwich boards . NOTE -- SANDWICH BOARDS TO BE CLEANED AND SANITIZED EVERY 4 hours of use
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: thermometer which had taken temperature of chicken which was not cooked to required temperature was rubbed with wiping cloth that had been in sanitize solution and then put back into the thermometer scabbard
Correction: instructed cook who took temperature as well as co - worker standing in same area ( as well as chef ) that when thermometers take temperatures of raw or under cooked product ( or of a fish or shell fish ) then thermometer must be washed with soap and rinsed off and properly sanitized ( in the case of quaternary ammonia must stay in solution per contact time stated by manufacture . Not wiped down with cloth OR dipped in and then removed from solution )
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: cracked domes observed
cracked / split plastic containers & lids observed
Correction: replace damaged food service equipment
- Good Repair and Calibration of Thermometers
Observation: thermometer expo unit on right side of cookline is broken ( indicator seperated )
Correction: replace damaged thermomter
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: dlicer blade has food debris present
Correction: clean and sanitize
- Non-Food Contact Surfaces
Observation: can opener dirty
top of autosham dirty
underneath shelving over stove burner main cookline and under side of broiler are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxed single service stock on floor single service storage room near chef's offices
>> stir sticks at breakfast self service beverage line not individually protected or dispensed
Correction: >>store single service > 6 inches off floor
>> provide wrapped stir sticks or dispense them individually
- Light Bulbs Protective Shielding
Observation: light lens broken /cracked over pizza prep refrigeration unit
Correction: replace damaged light lens
- Lighting, Intensity (repeated violation)
Observation: >> light out ready to eat / produce walk in refrigeration unit
>> lights not operational VICTORY upright refrigeration units cookline
>> lighting insufficent in the managers reception bar to cut citrus ( scored cutting board observed
Correction: >> restore out lighting to operational
>> cut citrus in main kitchen -- not in managers reception bar --same restriction in main bar
- Physical Facilities in Good Repair (repeated violation)
Observation: >>main bar handsink for ice machine wall is damaged to the right of the sink
>> lack of a utility chase in the ice machine closest for the main bar ( right rear wall )
Correction: >> restore wall surface ice machine closet for main bar to smooth - durable - non absorbant and easily cleanable
>> construct a utility chase for the bar ice machine closet floor which is smooth -durable - non absorbant and easily cleanable which can be removed easily ( screwed in or clips ? )
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty main bar under ice bin
Correction: clean wall - floor juncture
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: poinsetta ( live ) on sneeze guard / display case buffet
Correction: remove live plants from food service surface
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12/03/2012 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: handles of dry good scoops ( using utensil rests as scoops ) laying in /at contents
Correction: spoon rests cannot be stored inside dry good containers or use scoops with defined handles and maintain handles upright out of contents
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: potentially hazardous product in the bottom level of the cold upright refrigeration unit ( desserts & appetizers ) was holding at 49-51 degrees
Correction: unit is designed to have cold air flowing from the top of the stacked double door refrigeration unit down to the bottom of the cabinetry . The top levels used sheet pans to hold product which was blocking air flow . Instructed CFM and employee present to rearrange shelving of product so that non potentially hazardous foods were located on the lower half and to use 1/2 sheet trays to hold product and to arrange these so that the air flor was not blocked. This was also observed in the hot upright where it was not well arranged and recommended the same organization system be used and to not block air flow
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: potato salad with made date of 8 /21 in walk in ,tuna salad with made date of 8/23 in walk in ,pasta with made date of 8/21 in walk in ,crab pasta salad in walk in with made date of 8/21
Correction: all ready to eat potentially hazardous foods are to be labeled with the 7 day use period and discarded by that use period . The salads should have been used / discarded by 8/27 and 8 / 29 .
- CIP Equipment
Observation: mixer whisk attachment band seperated
Correction: trim of loose metal section
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at refrigeration drawers
Correction: use bar thermometer and locate on the interior frame of one drawer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gasket of the pizza prep unit is split
>>corner molding sections of interior door frame is damaged in cookline upright refrigeration units and cookline upright freezer
>> under counter refrigeration unit ( breading ) left compressor motor screen missing
Correction: >> replace damaged gasket
>> restore corner molding upright refrigeration and freezer units
>> restore motor cover under counter refrigeration unit compressor
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained and scored
Correction: replace cutting boards or plane down to smooth and clean surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: old labels remaining on " cleaned " containers
Correction: remove labels during the cleaning process
- Non-Food Contact Surfaces (repeated violation)
Observation: the tops of the hot holding cabinetry is dirty
the drainline of the breakfast cookline ice bin is dirty
the gaskets of the cold and hot expo prep units are dirty ( mildew )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: sitr sticks for breakfast buffet are not individually wrapped or dispensed
paper boats for snack items improperly stored
Correction: stir sticks are to be individually wrapped or dispensed
paper boats are to be stored with food contact side facing down
- Plumbing System Maintained in Good Repair
Observation: leak present in drainline of breakfast cook station ice bath ( drainline has not sealant )
Correction: seal drain so that it does not leak
- Handwashing Cleanser - Availability (repeated violation)
Observation: batteries soap dispenser bar next to the ice machine handsink are out and no soap being dispensed
Correction: restore batteries to unit and soap is to be availabe at each handsink
- Lighting, Intensity (repeated violation)
Observation: lighting not present in the cookline upright refrigeration units
light out over 3 compartment sink
Correction: restore out lighting to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: utility chase in bar storage closet is not covered
Correction: provide a cover over the chase to make floor corner smooth and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty at bar / under bar
wall dirty over bar ice bin / mixer wand
Correction: clean
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: handsink gooseneck base between walk in freezer and walk in refrigeration unit is corrroded
Correction: replace the fixture --no longer cleanable
- Pests - Controlling Pests* (repeated violation)
Observation: gnats present in bar
a gnat observed in kitchen
kitchen has several flies
Correction: use approved treatment measures to remove insects present in conjunction with deep cleaning to control gnats
use approved measures in addition to keeping exterior openings closed to control flies
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: live plants present on bar shelving
Correction: live plants may not be located on shelving with clean equipoment
|
08/30/2012 | Follow-up | |
lunch buffet offerings per company policy are discarded after the lunch period
Turkey slices / butter block and sausage crumbles in dairy walk in ref, IT 37-39
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: observed cook multiple times use hand and scratch cap / head cover
Correction: any time hands ( or gloved hands ) touch source of contamination hands are to be washed . Advised cook -- who was not aware of her actions ---she must be aware of what her hands are doing and if she scratches head / head covering --she must wash hands
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: uncovered personal beverage located on shelf above clean drainboard of the dish machine where dishes were present
Correction: personal beverages are to be in non breakable covered containers and located only on a lower surface or non food service surface
- Critical: Package Integrity* (corrected on site)
Observation: 4 badly dented cans observed in dry good storeroom
Correction: removed from the storeroom at the time of the inspection and relocated in designated area removed from active food service / dry good storeroom for return / credit
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: observed employee placing bread slices onto trays for breakfast buffet on the 18th barehanded
Correction: advised employee that when placing breads and pastries onto plates / platters that food service gloves are to be washed
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: racks of trays of food in both walk in refrigeration units lacked a empty tray on the top shelf or a draped on the whole rack
Correction: locate empty tray on the top shelf to serve as cover
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
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: stock on floor of walk in freezer
Correction: store stock > 6 inches off floor
- Food Display (repeated violation)
Observation: apples on display at the breakfast display unprotected
Correction: apples /pears ( who's peels are traditionally eaten ) are to be under a sneeze guard or domed cover with tongs provided or a sign at the fruit rinse fruit prior to consumption
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: pork roast slices in hot hold cabinetry at 109 -113
Correction: potentially hazardous foods are to be maintained at >135 in the hot hold cabinetry .
Reheated to > 165
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>macaroni salad and cut grape tomatoes topline cold expo unit were 44 -47 degrees .Nothing else in unit that is potentially hazardous --but determined that the unit is going down
>> hot item (right ) upright refrigeration unit lower level chicken pieces was 47 and noodles were 46 . Top half of 2 door refrigeration unit ( stacked ) contents were packed to the point where the air flow was blocked . Product in the top half of the unit was < 40 degrees
Correction: >> product in both units that was > 41 degrees was thrown out at the time of the inspection . Service tech was called and arrived for the cold expo unit . He said coolant low and charged it but was chasing down the leak that caused the coolant to be low .Advised chef not to restock unit with potentially hazardous foods until repaired and holding < 41 ,
Chef showed cookline staff how to arrange product on the upper compartment of the stacked upright refrigeration unit to allow proper air flow. ALSO strongle encourage that the lower half of the stacked upright be only non potentially hazardous products .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: opened chubs of canadian bacon and ham were not date labeled
opened pack of roast beef was not date labeled
Correction: all ready to eat potentially hazardous product is to be identfied with the 7 day use period once it is made or a commerically packaged product is opened
- Equipment and Utensils - Multiuse, Characteristics
Observation: observed peach basket used to store / hold misc. equipment
Correction: do not use a non cleanable and absorbant container to store equipment
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> lid of ice cream maker cracked
>> uncleanable metal piece added to stabilize the ice cream maker / churn
>> cracked plastic / lexan containers observed
>> hand grater unit seperated
Correction: replace damaged food contact equipment
- Temperature Measuring Devices
Observation: thermometer not present at the refrigeration drawer unit under the grill
Correction: locate thermometer accurate to 2 degrees at this unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> corner molding interior door frame of hot item upright refrigeration unit cookine missing
>> pizza prep refrigeration unit gasket split
>> exterior LIPTON tea dispensers cracked & peeling
>> hinge covers missing on the autosham
>> dairy walk in refrigeration gasket is damaged
Correction: >> restore corner molding interior to upright refrigeration unit
>> replace pizza prep gasket
>> replace covers LIPTON tea dispensers
>> replace hinge covers autosham
>> replace walk in refrigeration unit
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are 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: >> whisks in the breakfast grill ( eggs / omelets ) lack end caps
>>lexan domes for the hot entrees for the lunch buffet are cracked at the edges
Correction: replace damaged food equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> mixer dirty
>> old labels remaining on " cleaned " containers
>> pastry tray and decorator tips dirty
>> LIPTON tea urn nozzles are dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following items are not clean
>> the gaskets of the majority of refrigeration doors and drawers
>> accumulated condensate of the cold expo prep refrigeration unit cookline
>> top of the Hot hold Cabinetry
>> the Banquet gaskets
>> bar shelvings
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed cleaned pans which had been stacked while wet
Correction: cleaned containers / pans are to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: organizer of clean plates located under soap dispenser in the dish room
Correction: relocate cleaned plates from directly under the soap dispenser
- Kitchenware and Tableware (corrected on site)
Observation: soup spoons on the buffet stored incorrectly in the basket with handles in all directions
Correction: spoons are to be displayed with handles in the same direction
- Handwashing Cleanser - Availability
Observation: soap out at the handsink in the bar in the room with the ice machine ( battery out )
Correction: restore soap to dispensing at this sink
- Lighting, Intensity (repeated violation)
Observation: cookline upright refrigeration units the interior lighting is out
walk in ( main ) light fixture out ( one of 2 )
Correction: restore lighting to operational
- Dressing Areas and Lockers - Designation
Observation: plants present in the bar on the shelving
Correction: live plants are not approved on or over active food surfaces / clean equipment or single service
- Physical Facilities in Good Repair
Observation: chase at the utility lines of the bar closest is not sealed -- open and not cleanable
Correction: provide a cover for the chase to allow the floor / corner to be easily cleaned
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floor drain area at the waitress drink fountain/ juice is dirty
>> wall dirty dish - scrap sink of the dish machine has modest mildew growth
Correction: clean
- Pests - Controlling Pests*
Observation: observed fruit flies in various locations of the facility ( one or two here --- one or two there ) to include bar and caffenia where real fruit smoothies are now offered
Correction: use approved extermination measures as well as cleaning and removal of over ripe fruit to control insects
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaner located on shelf over dish line clean drainboard with cleaned dishes underneath
Correction: cleaners are to be located physically seperate and lower than food / cleaned equipment and single service product
|
08/17/2012 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: obser ved cook chopping romaine lettuce who was not wearing food service gloves
Correction: asked employee ( who is a culinary school graduate ) what I was going to discuss with her and she reached out for the food service gloves which were located lower down on the cutting board .ANYTIME food is handled which will not be cooked afterward the employee is to be wearing food service gloves or using approved barrier ( utensil -- deli paper etc ) .Lettuce thrown out
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: handles of dry good scoops were buried in contents
Correction: handles are to be upright out of contents
- Food Display
Observation: apples not properly protected at the breakfast buffet
crackers were not protected at the lunch buffet
Correction: apples are to be under domes with cut outs or turn lids or have them individually wrapped or have sign present RINSE PRIOR TO EATING t
maintain crackers in the display case at lunch buffet
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken pieces in sauce in hot hold cabinetry IT 117
Correction: chicken / any potentially hazardous food is to be held at > =135 . ALL pans to be reheated in steamer ti >165 , Use digitial thermometer to insure proper reheating temperature
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: >> canadian bacon / salami and cappacola in protein walk in refrigeration unit were not dated with sliced / open date
>>cut melon pieces ( honeydew and cantelop ) were not dated ( sliced earlier in morning ) with use by date
>>container of pasta and crab salad was not dated
Correction: >>all ready to eat potentially hazardous foods are to be dated with a use period of up to 7 days from the date sliced/ opened or prepared .
>> Meats thrown out . Fruit and pasta salad dated with dates prepared
CORRECTED DURING INSPECTION
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: large container of tuna salad had 5 -12 date of preparation oni t
Correction: product has a 7 day use period and should have been discarded on 5-18
- Food Contact Surfaces - Cleanability*
Observation: addition onto ice cream beater is not smooth and easily cleanable
Correction: ice cream maker is to be replaced or addition removed so that all parts which may contact product as smooth and easily cleanable
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink in bar storage room ( with ice machine ) is not sealed properly to wall
Correction: seal sink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: gasket split pizza prep refrigeration unit
Correction: replace split gasket
- Equipment - Cutting Surfaces (repeated violation)
Observation: multiple cutting boards are stained /scored ( portable as well as on prep refrigeration units )
Correction: replace worn / stained cutting boards
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: levered scoop with end cap missing
melted handle ladel observed
Correction: replace damaged food service equipment
- Good Repair and Calibration of Thermometers
Observation: thermometer broken room service upright refrigeration
Correction: locate accurate thermometer at the door
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> large mixer dirty at upper plate ( splatter )
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following items were not clean
>> the convection oven interiors
>> the majority of the gaskets along the cookline
>> the top level of the assembly island
>> the oven
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed pans of cleaned containers which had been wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: to go containers along the cookline /assembly line were improperly stored
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: leak at the drainline of the dish room handsink
Correction: repair sink so that it does not leak
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out at the wait staff - room service handsink
Correction: restocked at the time of the inspection
- Lighting, Intensity (repeated violation)
Observation: upright refrigeration units at the expo line lighting is not operational
Correction: restore out lighting to operational
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: dish room wall along the dirty drainboard - dirty end of dish machine has modest mildew growth
Correction: clean wall
|
05/21/2012 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed dish person handling dirty dishes and then went and handled cleaned dishes out of the dish machine without washing hands
Correction: advised employee ( and then manager of observation ) that hands are to be WASHED following handling of soiled dishes prior to handling cleaned dishes
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Crumb topping container was not labeled.
Correction: Label clearly with contents.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dry good scoops observed laying on contents
Correction: Handles are to be upright out of contents.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Crumbled sausage 8 inches in depth in tightly covered Cambro dated 01/30/2012.
Correction: Discarded at the time of the inspection, product was not cooled properly. Proper cooling from 135 to 70 in 2 hours and 70 to 40 in the following 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Sliced tomatoes, multiple plastic bundles of Turkey, open chub of Salami, and plastic wrapped Roast Beef did not have labels.
Correction: Ready To Eat (RTE) Potentially Hazardous Food are to be identified with a 7 day use label the product can be identified with the date made, opened, or sliced or can be identified with the 7th day following opening, slicing, or preparation
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: Multiple Ready to Eat Potentilly Hazardous foods observed in refrigeration units beyond the 7 day use period
>> hummus and cheesecake dated 1/20
>> canadian bacon dated 1/15
>>spinach dip and tiramisu dated 1/21
Correction: Product to be discarded or consumed by the indicated use period. All thrown out.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>The undercounter refrigerator at had significant ice build up around the coils.
>> The potato chest freezer had significant ice build up around the lid opening.
>>Victory upright freezer door liner corners were damaged.
>>Pizza prep refrigerator gasket split.
>>Complimentary upright refrigerator gasket split.
>>The corners of the Complimentary breakfast refrigerator door liners were broken.
>>The cook line upright refrigerator on the right side gaskets were split
>>The right most fryer door was bent.
Correction: >>Defrost undercounter refrigerator and chest freezer.
>>Replace damaged corner molding and replace damaged gaskets.
>>Repair fryer door or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards are stained and scored.
Correction: Replace damged and stained cutting boards or plane down to a smooth and clean surface.
- Equipment and Utensils - Good Repair and Calibration
Observation: >>End cap missing in whisk.
>>Chinois fram was damaged.
>>The ice machine sliding panels are cracked on the sides.
Correction: >>Discard the utensil or seal hollow handle in an approved manner.
>>Chinois was discarded.
>>The ice machine panels need to be replaced.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>The food chopper had dirt and debris build up.
>>The slicer needs to be cleaned.
>>The dicer needs to be cleaned.
>>Tea urn nozzles were dirty.
Correction: All food service equipment and utensils need to be cleaned and sanitizied after each use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following items were not clean:
>>The can opener.
The top of the hot holding cabinet.
>>Interiors of the convection ovens.
Correction: Clean
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Cleaned, stacked plastic 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
Observation: Cake forms, bundt cake improperly stored on clean equipment.
Correction: Store food contact side down.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There wasn't a trash can at the dish room handwashing sink.
Correction: Provide trash can for the disposal of paper towels and foodservice wipes.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the dish hand sink and the batteries were dead at the banquet hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the banquet hand sink. The battery was dead at the soap dispensor.
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.
- Lighting, Intensity (repeated violation)
Observation: Multiple upright refrigerators/freezers kitchen and breakfast room service areas did not have operational interior lighting.
Correction: Restore lighting in each unit.
- Dressing Areas and Lockers - Designation
Observation: Employee jackets hanging from racks in single service storage.
Correction: Personal items should be kept in the employee locker room.
|
01/31/2012 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee in Caffenia observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cole slaw container sitting on top of bed of ice IT 45
Correction: advised cook on how to set up a proper ice bath and that coleslaw must be maintained at < 41 . Coleslaw and hollandaise sauce and cheese placed into walk in freezer to rapidly cool and then cook set the product a correct ice bath
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: open chub of canadian bacon in breakfast walk in refrigeration unit was significantly past the 7 day use period
Correction: potentially hazardous ready to eat products must be used within 7 days of preparation / opening of chub. Recommend that both the date of preparation / slicing and the 7 day use period be placed on each product . To determine the 7 day use period add 6 to the day of preparation / slicing
- Food Contact Surfaces - Cleanability*
Observation: multipile plastic containers cracked
strainer surface seperated/ frayed
bulk cereal tube dispenser cracked
Correction: replace damaged equipment
- Nonfood Contact Surfaces
Observation: use of linen cloth to rest rim of beverage pitchers and chill core at the banquet area station
Correction: use bar grid or mesh mat for this purpose . Cannot use any abosrbant material to dry / blot moisture
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: products at the cookline set on atop of ice to attempt to maintain cold
Correction: advised cook on setting up a proper ice bath where the product is surrounded by ice not merely sitting container on ice
- Equipment - Good Repair and Proper Adjustment
Observation: >> laminate cabinetry CAFFENIA cracked
>> pizza prep refrigeration gasket split / wait and comp. breakfast gaskets split
>> door liners wait and comp. breakfast corner sections are missing
>> right cookline upright ref, gasket split
>> covers tea urns cracked / torn
>> ice buildup condenser of under counter breaded / fry ref.
Correction: >> monitor condition of CAFFENIA cabinetry . IF worsens the cabinetry will have to be resurfaced
>> replace split gaskets multiple refrigeration units
>> replace corner sections of wait and comp , breakfast upright refrigeration unit door liners
>> replace covers tea dispensers
>> defrost under counter refrigeration unit
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> end cap missing long handled paddle unit
>> dicer handle plastic grip torn
>> napkin dispenser glass block is cracked
Correction: >> replace long handled paddle and remove / replace handle grip for dicer
>> replace damaged napkin dispenser
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> Bar ice machine interior panel lower rim is dirty
>> container of misc equipment is dirty
>> kitchen aid mixer splatter areas are dirty
>> tea urn nozzle dirty ( one that was not in use )
>> popcorn machine interior upper surface is dirty
>> fry pans in stove at egg station are encrusted
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> trays and shelf at the drainline area of the wait station dump sink
>> the display shelves for glasses in the bar
>> top of hot hold cabinetry cookline - prep line
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned lexan containers located on rack at breakfast walk in refrigeration unit were observed to be stacked while wet
Correction: air dry equipment prior to stacking
- Plumbing System Maintained in Good Repair
Observation: drain line leaking wait area dump sink
Correction: repair the drainline at the wait dump sink so that it does not leak
- Lighting, Intensity
Observation: upright refrigeration unit cookline light is out
light out rear vent hood at cook - prep area
Correction: restore out lights to operational
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles at air returns cook - prep area are dirty
Correction: clean
|
10/26/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Person in Charge
Observation: Certified Food Managers City Certificate Expired June 11, 2011
Correction: Certificate Must Be Renewed Shortly Or The Candidate Will Have To Attend ServSafe Class Again.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncooked Hamburger Patties Being Stored above crab meat
Correction: Hamburger needs to be stored underneath crab meat.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled Dry Good Barrels.
Correction: Label clearly as to contents that are not recognizable on sight and or smell.
- Utensils - In-Use - Between-Use Storage
Observation: Utensil handles inside dry goods.
Correction: Utensils must be stored handle up
- Critical: Cooling*
Observation: Ground Sausage not adequately cooled to prevent the growth of harmful bacteria.
>> hash brown casserole in dairy walk in ref, in closed metal speed rack at 48 degrees
Correction: Cool potentially hazardous foods from 135 to 70 degrees in 2 hours and from 70 to 41 in the following 4 hours . In discussion with chef we were not comfortable in the warm sausage in the deep covered container-- breakfast over for 5 hours when observed -- chef threw that product out .
Hash brown casserole should be cooled by placing in the shelving of the walk in refrigeration unit or freezer NOT in the closed metal speed rack
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked steaks is/are provided on the menu, menu board, table tent or brochure 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.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: hand grater seam seperated
Correction: unit was restored to correct condition at the time of the inspection
- Nonfood Contact Surfaces (corrected on site)
Observation: Linen cloth used to line knife container
Correction: No absorbent material may be used as a liner for utensils.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The red cutting board in the utensil storage area 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: The ends of ice plastic ice machine handles were cracked.
Correction: Discard, replace or repair the endcaps to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Endcaps on slicer handle, and ice paddle were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, or replace ends of ice machine handles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Wooden rolling pin was covered in flour and grease.
Correction: Clean food contact surfaces after use.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
-Top of make table
-Expo Unit
-Interior of convection oven
-Auto Shaam Interior/Exterior
-Top of Hot Box
-Vent Hood in Omelet Prep Area
-Stove Burners in Omelet Prep Area
-Drip Pan Dirty in Omelet Prep Area
-Underneath Bar Mats in Bar area
-
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice scoops were not observed stored in a position to allow air-drying. Ice scoops were stored behind goose neck of hand sink in omelet preparation.
Correction: Store ice scoops in a self-draining position that allows air-drying.
- Light Bulbs Protective Shielding
Observation: Light bulb in wait station not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Cove molding under handsink in omelet preperation area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles and air return above the cookline 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.
|
08/02/2011 | Routine | |
City of Hampton food manager certificate will expire June 2011 . Candidate needs to renew certificate by brining in current one and payment of 10 dollar registration fee again . Renewed certificate to be posted in public view .
IF the current food manager certificate is allowed to be expired for >6 months the candidate will need to retake the course or take the challenge exam ,
At the last inspection it was identified that the floor of the kitchen and dish areas were badly deteriorated and it was documented that the floor was to be restored to smooth - durable -non absorbant and easily cleanable by the next inspection ..
The floor has not be done but per management they close the kitchen after brunch on May 1st . The kitchen will be closed thru Thursday night to replace the floor . Breakfast and lunch will be prepared in the adjacent Banquet kitchen and brought down to the buffet ,There will not be a dinner service from the 1st to th 4th . Dinner on the 5 th may not be served. The hotel is planning to have the kitchen in full operation on the 6th for the sold out Mother
- Critical: Package Integrity* (corrected on site)
Observation: 3 badly dented cans of olives observed on the canned good roller rack
Correction: dented cans reviewed with stafff as to when the top / bottom or side seam has been damaged . ( canned good
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: dry good items are not clearly labeled as to contents
Correction: all dry goods that are not readily identifiable by sight or smell must be labeled clearly as to contents
- Food Display (repeated violation)
Observation: apples are not protected on the breakfast buffet
>> crackers at the buffet are not protected from the customer
Correction: apples ( pears and any fruit were peels are eaten ) are to be under sneeze guard and tongs are to be provided to encourage guest to use to obtain fruit
>> crackers to be in the lexan bread/ dessert case or be in a container that is protected from customer or under salad bar sneeze guard
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: >>several tomatoe products in the walk in ref, ( commerically aquired green tomato slices and tomato roses ) were not identified with a date made or the 7 day use by period .
>> mozzarell cheese slices in the cold expo refrigeration ( left of the pair on the cookline ) are not date labeled
>> ham slices meat . deli walk in refrigeration unit are not labeled with date sliced or the 7 day use period
Correction: all ready to eat potentially hazardous products are to be labeled with the date sliced / made or the 7 day use period
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: pastrami identified with date ot 4-16
pork lion identified with date of 4-14
ham labeled with date of 4-13
Correction: all ready to eat product to be used in 7 days .
Thrown out at the time of the inspection
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: consumer advisory incomplete on the dinner menu . ( no products served at this time on the dinner menu are offered cooked to customer request )
The menu has steaks listed with a * beside them and at the bottom of the page is the correct reminder statement but the disclosure portion of the advisory is incomplete
Correction: the menu for the disclosure portion of the consumer advisory must have in the description of the item Rib eye steak cooked to order ( or cooked to your request / preference ) OR
Rib eye steak *
and then by the reminder statement the tie in of " cooked to order etc )
Reprint the menus
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: whisks tines seperated /
strainer unit metal mesh is seperated
plastic containers ( dry good storeroom ) are cracked
Correction: replace damaged equipment
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: dirty drainboard and scrap sink line at the dish machine are not sealed well with the wall
>> handsink bar by ice machine is not sealed with the wall
Correction: the dish table / scrap sink line is to be sealed with the wall in a smoothly seamed manner
>> seal handsink in the bar by the ice machine so that it is smooth seamed with the wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the rolling car observed int the dish room the plastic surface is mhe
>> the spring on the door of the VULCAN Oven is damaged
>> the lower face plate ( kick plate ) of the VULCAN oven is missing
>> ice build up on condensers at the breading / fry line under counter refrigeration unit
Correction: >> replace the damaged roller cart
>> repair the door of the Vulcan oven
>> restore the kick plate to the oven
>> defrost the under counter refrigeration unit
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards / sandwich boards at the cookline are stained and scored
Correction: replace the cutting boards or plane down to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: lexan domes for the buffet are cracked at the base
dicer plastic handle is split
Correction: replace domes
replace plastic grip on dicer unit
- Non-Food Contact Surfaces
Observation: tops of the hot hold cabinetry and the plate shelving at the cookline island are dusty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: coffee stirrers are individually wrapped or dispensed
Correction: coffee stirrers at the buffet are to be individually wrpaped or dispensed
- Handwashing Cleanser - Availability
Observation: soap out at the handsink in the bar by the ice machine
Correction: provide soap at the dispenser . Soap to be provided at each handsink
- Hand Drying Provision
Observation: >>paper toweling not present ( dispenser removed ) handsink by the right side of the cookline /entry to the dish room
>> paper toweling not dispensing in the handsink at the dish room
Correction: paper toweling contract is being changed .
Regulations require that paper toweling or hand dryer be provided at each handsink
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04/26/2011 | Routine | |
Food manager's certificate will expire June of this year. Must be renewed prior to being expired for 6 months or the candidate must take course again
- Food Storage Containers - Identified with Common Name of Food
Observation: labeling of dry good containers storeroom has been cleaned off / no longer legible
Correction: relabel dry good containers
- Food Display (repeated violation)
Observation: apples on breakfast buffet not individually wrapped or covered during dispensing
Correction: provide covered dome container ( like lids for steamline ) with tongs at the apples / pears on the breakfast buffet
- Food Contact Surfaces - Cleanability*
Observation: cracked plastic containers present ( corners )
Correction: replace damaged containers
- Nonfood Contact Surfaces
Observation: use of cloth under cutting board to stablilze
Correction: use plastic mesh mat or bar mat OR food service cuting board mat
- Equipment - Good Repair and Proper Adjustment
Observation: >>oven door spring not operational
>>bar under counter ref, shelving plasticoat surface peeling / worn
Correction: >> repair spring on door so that it does not fall open
>> replace or resurface bar under counter ref, shelving
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards scored ( blue one especially _
Correction: replace worn / scored cutting boards
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: end cap missing slicer handle and whisk
domes buffet line steamtable are cracked
Correction: replace missing end caps OR replace handle and whisk
replace steam table dome covers
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: cleaned plastic containers observed with labels remaining
ice machine interior banquet / ballroom staging area dirty
Correction: remove labels during washing / scraping
clean interior of ice machine
- Non-Food Contact Surfaces
Observation: bar glass shelving dusty ( modestly )
Correction: clean / dust shelving
- Handwashing Cleanser - Availability
Observation: soap out at the handsink at the staging area/ banquet area off the ballroom hallway
Correction: restore soap before next event ( no events scheduled for today )
- Hand Drying Provision
Observation: ballroom hallway wait station / staging station out of paper towels
Correction: no event scheduled for today . Have paper toweling restored before next event
- Lighting, Intensity (repeated violation)
Observation: light out right cookline upright ref,
Correction: restore out light
- Physical Facilities in Good Repair (repeated violation)
Observation: >>flooring ( poured floor ) in mulitple areas of the food service areas ( dish / prep/ cookline / wait area / storeroom ) is torn / sections removed in hopes of repair ( photos taken )
>> air return housings rusty / blistered off walk in ref, / walk in freezr
>> conduit chase is not sealed in closet off bar / ice machine room
Correction: >>FLOOR IS TO BE RESTORED TO SMOOTH - DURABLE - NON ABSORBANT AND EASILY CLEANABLE BY THE NEXT INSPECTION
>> replace damaged air returns or restore to smooth - durable -non absorbant and easily cleanable
>> seal conduit chase off atrium bar or install a chase cover
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles and air returns dirty in the preparation / production area of the facility
floor dirty under steamline buffet unit
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaner bottle left on shelving with and over single service items
Correction: cleaners are to be stored physically seperated and lower than food / clean equipment / clean linens and single service items
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01/27/2011 | Routine | |
breakfast buffet and omelet station had ceased operations by the time I arrived on property
- Critical: Hands - When to Wash*
Observation: dish person going from dirty to clean without washing hands .
( no soap in sink )
Correction: hands are to be properly washed ( using hot water and soap ) after handling dirty dishes prior to handling cleaned ones
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed cook chopping lettuce with bare hands
Correction: lettuce thrown out .
Chef instructed employee that when handling product that will not be cooked after touching gloves are to be worn !
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: crab bisque 2 5 gallon containers in the walk in ref, uncovered
Correction: crab bisque once cooled is to be covered in the refrigeration unit
- Food Display (repeated violation)
Observation: apples not protected during the breakfast buffet .
Correction: fruit to be individually wrapped or offered under buffet line or in covered container ( dome ) with tongs provided
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: asparagus bisque made 10 -25 in large plastic container ( 5 gallon ) was at 60 degrees
Correction: Bisque thrown out
cooling has been an issue with this facility in the past .
Product once cooled to 135 must achieve cooling in the following time frame
>> from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours ( total of 6 hours )
This may be done by breaking down volume into smaller quantiies / use of an ice bath /. use of an ice wand or using the walk in freezer OR any combination of the above .
Product may be uncovered during the cooling phase - being uncovered will acclerage cooling
USE digital thermometer to insure cooling achieved
- Cooling Methods
Observation: crab bisque made 10 -23 in walk in ref, at 35 . Walk in ref, 36.
Product observed uncovered with ice wand in each of two 5 gallon containers . The bisque had a crusty / cracking layer on top
Correction: bisque may or may not have achieved proper cooling. Since 3 days has transpired it is impossible to determine if the product was cooled once it reached 135 to 70 degrees in 2 hours and from 70 to 41 in the following 4 hours ..
SEE Violation 800 .
OF concern in the crab bisque was the volume of the product observed . Cooling is best achieved by breaking down volume of product into smaller units / volume .
In addition to the smaller volume use of an ice bath
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: chicken salad and tuna salad in walk in ref, identified as made 10-14 -10
Correction: chicken salad and tuna salad has a use by date of 7 days . The product should have been used by or discarded by 10 -20 -10
- Food Contact Surfaces - Cleanability*
Observation: small inserts cracked
blender pitcher broken
whisk tine seperated
Correction: replace damaged equipment
- Nonfood Contact Surfaces
Observation: cups and lids ( single service ) in the Caffenia are stored on linen cloth
Correction: cups and lids may not be stored on absorbant material nor directly on counter .
Store in a washable organizer / dispenser unit or stored on bar mesh mat
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: the counter top -backsplash behind the drink fountain/ coffee and jice dispenser is not sealed
Correction: seal the counter top and the backsplash
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> ice cream upright ref, ( lower ) door gasket split
>> the pizza prep ref, gasket split
>> walk in refrigeration gasket ( main ) split
>> under counter refrieration unit omelet / breakfast cookline both gaskets split
Correction: >> replace split gaskets
- Equipment - Cutting Surfaces (repeated violation)
Observation: multiple cutting boards ---portable color coded boards as well as the in place boards at the cookline are stained and scored
Correction: replace cutting boards ( all ) over time or have them planed down to smooth clean surface
- Equipment and Utensils - Good Repair and Calibration
Observation: dome lids are beginning to crack at the base
Correction: schedule the domes for replacement
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>the interior of the kitchen upright ref, ( where formed ice falls into hopper is dirty )
>> the interior panel of the ice machine banquet hall is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> in the bar the glass display shelving under the mesh mats
>> beverage /room service upright ref,
>> tops of the hot hold cabinetry and autosham ( dust )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: >>plate cart stored under soap dispenser at the dish room handsink dispenser
Correction: >>relocate the hand soap dispenser --- to be vertically over the sink OR do not place dish cart under the drip gravity line of the soap dispenser
- Kitchenware and Tableware
Observation: caffenia utensils stored incorrectly
Correction: store with handles upright .
Utensils are to be taken into the kitchen every 4 hours to wash - rinse and sanitize
- Plumbing System Maintained in Good Repair
Observation: leak at the pressure gauge line of the dish machine
Correction: fix leak
- Handwashing Cleanser - Availability
Observation: soap out at the dish room handsink
Correction: provide soap at the dish room handsink
- Lighting, Intensity (repeated violation)
Observation: lights out both upright refs' cookline
Correction: restore lighting upright refrigeration to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall behind the dry good barrel in the pantry is damaged ( section caved in )
>> floors damaged -- blisted and peeling OR damaged sections rmoved for repair ) in front of the ice machine ../ in front of the 3 compartment sink / along the floor grate along the dish line / along the under counter breading ref, - entry back kitchen
>> wall bar ice machine - handsink room right of sink surface worn / scarred
>> floor in bar ice machine - handsink room at conduit chase is not sealed / protected . Seal chase or install chase cover
Correction: >>restore wall in pantry to smooth - durable - non absorbant and easily cleanable
>> restore all f food service area flooring to smooth -durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty under cookline
ceiling at the air returns and the air returns are dirty
Correction: clean
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10/26/2010 | Routine | |
Section 42 2000 Petal bowls on clean equipment storage unit are not properly stored . Store with food contact side down
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: cartons of shell eggs stored above pints of milk in the dairy /breakfast walk in refrigeration unit
Correction: eggs are raw protein product. Ready to eat and cooked products are to be stored above raw eggs / not below
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloths not present at the Caffenia
Correction: wiping cloth in bucket of sanitize solution at proper strength obtained at the time of the inspection
- Food Display (repeated violation)
Observation: >>apples offered for breakfast buffet unprotected
>>crackers placed on lunch buffet not under sneeze guard or in cabinetry
Correction: >> apples are to be individually wrapped or under dome /. under sneeze guard ( and with tongs present to dispense
>> crackers are to be under sneeze guard or in the cabinetry unit ( with tongs present to dispense )
- Critical: Cooling* (corrected on site)
Observation: she crab soup made pm 7-26 IT 45
Correction: walk in ref, 38 / multiple other contents 37/38.
Soup was not cooled properly achieving temperature of < 41 in 6 hours . Discard soup .
Ice want in very thick soup mass . Soup in deep lexan container .
Advised chef that the soup should have been transferred to hotel pan 2 in depth OR have the deep lexan pan that was placed in an approved ice bath AND had the ice wand inserted in the center ( and stirred ) .
REGARDLESS --- temperatures in cooling must be monitored and thermometers used to insure that product is cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours ( total of 6 hours )
Flyer left with staff as to proper cooling and example of techniques
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>tomatoes ( diced ) from the breakfast omelet station placed into the walk in ref, were observed at 54 degrees and 49 degrees ( 2 containers )
>> cream pitcher at the Caffenial on counter contents were 51
Correction: >> potentially hazardous product are to be maintained at < 41 .
Discarded
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: the chicken salad ( small container ) and tuna salad ( bulk container ) in the walk in refrigeration unit are not identified with a date mark / label
Correction: remainder of items in the refrigeration unit are labeled correctly . Staff needs to label all product with the date made or the 7 day use period from the date made To determine the 7 day use period add 6 to the day of preparation ( count prep day as day 1 )
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: cole slaw observed in walk in refrigerator with use by date of 6-24
Correction: coleslaw thrown out at the time of the inspection
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: facility offering product cooked to order but has no consumer advisory on the menu ( steaks for dinner )
Correction: ALL menus when offering product cooked to order must have an approved consumer advisory .
The consumer advisory is 2 parts
>>> 1 ---the disclosure portion identifies the item that is cooked to order ( ex
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: rusty metal banded butter brush present
Correction: metal banded brushes are not approved ( since the rust )
Replace with plastic banded or entirely plastic hadnled type
- Equipment Compartments, Drainage
Observation: The cold flip top make refrigeation waste collection compartment is not properly sloped to eliminate pooling water. ( observed alot of condensate in unit and dripping onto floor when door opened )
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: counter top/ side and back splash at the Caffenia around the handsinki are not sealed
>> counter and backsplash at the beverage line ( behind the coffee and soda fountain ) are not sealed
Correction: seal counter tops and side / backsplashes
- Equipment - Good Repair and Proper Adjustment
Observation: >> Caffenia laminate cabinetry under the handsink and cabinetry right of the handsink have been damaged / cracked
>> ice buildup on the condenser of the fry / breading under counter refrigeration unit
Correction: >>monitor Caffenial cabinetry ( for now ) . In time restore surface to smooth - durable - non absorbant and easily cleanable
.>> thaw under counter breading / fry refrigeration unit
- Equipment - Cutting Surfaces
Observation: cutting boards along the cookline ( cold flip top area especially ) are stained and burned / melted
Correction: Flip over to less damaged side / Then replace
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> melted handle of levered scoop
>> long handled whisk lacks end cap
Correction: >> replace damaged levered scoop
>> seal hollow handled whisk in an approved manner or replace
- Non-Food Contact Surfaces
Observation: >> the exterior frame of the refrigeration drawers are dirty
>> the lower level plate edge of the VULCAN oven is dirty
>> the garbage disposal sink is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cups / lids at Caffenia are stored directly on counter
Correction: cups / lids are to be stored in an organizer/ dispensing unit OR to be on the counter in the plastic sleeve the arrive in
- Kitchenware and Tableware
Observation: >> lack ot tongs provided at the crackers and the cookies
>> lack of tongs provided for the apples
Correction: each offering is to have tongs or suitable utensil provided to dispense // Sharing of tongs and use of hands / fingers to obtain product is not approved
- Plumbing System Maintained in Good Repair
Observation: leak at the breakfast / wait area slop sink
Correction: repair the leak
- Hand Drying Provision
Observation: paper toweling jammed at the handsink in the production area between the walk in freezer and walk in ref .
Correction: restore paper toweling to availability
- Lighting, Intensity (repeated violation)
Observation: lgihting out wait complimentary upright refrigeration unit and Victory upright refrigeration unit ( right of hot flip top_
Correction: restore out lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >> ceiling tile and support strut over the dish machine is split/ cracked /corroded and loose
>> pitting of the cookline floor ( repairs have been made to portion of the floor )
>> wall right of the handsink by the bar ice machine is damaged ( peeling / scraped )
>> conduit chase is not sealed right of bar ice machine handsink
Correction: >> replace the damaged ceiling tile and support strut ove the dish machine
>> restore the cookline floor to smooth -durable =-non absorbant and easily cleanable
>> restore wall bar ice machine handsink to smooth - durable - non absorbant and easily cleanable .
>> restore the conduit chase wall- floor right of bar ice machine handsink to smooth and easily cleanable ( provide chase box )
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>ceiling tiles dirty around multiple air returns
>> light lens dirty dish area
>> wall dirty ( mildew ) under dish machine scrap sink
Correction: clean
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07/27/2010 | Routine | |
Restaurant representatives - add corrected or new information about Cyprus Grill, 1700 Coliseum Dr., Hampton, VA 23666 »