Dishwasher was checked by plumber who stated that there was nothing wrong with the unit, all valves and pipes are clean and unit was observed at 120°F. During inspection thermometer on unit observed at 105°F and water was observed at 116°F. Facility is still using triple sink for ware washing. Manager states that he will speak with owner about replacing unit. Unit to be used for sanitizing and all dishes will still be washed in triple sink. Recommended for permit renewal. Permit issued.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 110°F/118°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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02/23/2015 | Follow-up | |
Manager called to state that the dish machine was working properly and at the correct temperature but upon arrival it was observed that the unit was at 111°F/115°F. Manager stated he waited all day for plumber to arrive but they never did. Discussed adding a booster heater to unit and manager also states that he will check the setting on the hot water heater to make sure it is set high enough. Facility will continue with manual ware washing.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 110°F/118°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too strong. Sanitizing solution observed over 200ppm, bucket remade and observed at 100ppm Cl.
Correction: Use the chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned, dust and grease build-up on ducts, especially near cook line.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/09/2015 | Follow-up | |
Hood system cleaned and fire suppression system has been inspected. Air duct vents have been ordered and will be replaced, interior of True fridge cleaned. Dishwasher observed at 110°F/118°F. Resume use of triple sink. Discussed adding a booster heater or another hot water heater to provide sufficient hot water for machine.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 110°F/118°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too strong. Sanitizing solution observed over 200ppm, bucket remade and observed at 100ppm Cl.
Correction: Use the chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned, dust and grease build-up on ducts, especially near cook line.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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01/30/2015 | Follow-up | |
All employees have current food handler cards and management is trying to get another cook certified so there will be more than one CFM. Manager called Ecolab to come out and repair ware washing machine. Fire suppression system needs to be inspected, tag expired August 2014. Hood system needs to be cleaned, sticker expired in Oct 2014. Not recommended for permit renewal at this time.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The certified food manager was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 108°F. Manager called Ecolab to come out and repair ware washing unit and use of triple sink started.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too strong. Sanitizing solution observed over 200ppm, bucket remade and observed at 100ppm Cl.
Correction: Use the chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of True fridge near dish area, under and in the meat slicer and the bottom of the broiler had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located near the dishwashing area was observed turned off, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Repair the leak and turn water on to sink preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls near triple sink and behind seconday prep unit in the kitchen and handsink near coffee station noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned, dust and grease build-up on ducts, especially near cook line.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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01/21/2015 | Routine | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed. pH kit and thermometer observed. Invoices provided for delivered foods. Provided 2013 FDA Food Code changes, temperature charts, food handler class schedule, and new employee health policy. Facility is well maintained .Floors to be deep cleaned this week. Advised chef to have light bulb changed under heating lamp next to the grill in the kitchen, for better hot holding.
- Hair Restraints - Effectiveness
Observation: Employees observed plating hashbrowns and when cutting and preparing freshly pressed juices in the food service area without proper hair restraints. No hat, cap, or hairnet observed.
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.
- Food Labels
Observation: Foods not properly labelled on the food storage shelf in the rear kitchen.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. No disclaimer observed next to steak, and egg choices on the menu.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic ramekins and ramekin covers, and disposable hand towels were found stored under the unprotected pipe under the handwash sink in the fresh pressed juice area.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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08/25/2014 | Routine | |
In compliance with recommendations. Floors much improved from initial inspection. Spoke with manager regarding consistent maintenance. No further follow-ups at this time.
No violation noted during this evaluation. | 06/16/2014 | Follow-up | |
Establishment in compliance with follow-up requirements. Dishwasher to be cleaned as limescale/calcium buildup is observed. Floor not able to be addressed. Will give a 30 day follow-up (from date of first inspection) regarding floor. Spoke with operator on good practices and improvements observed. Good food handling and hand washing observed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Tiled floors and walls in the kitchen noted in need of cleaning. Surfaces observed to be deeply stained and encrusted with food, dirt and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/23/2014 | Follow-up | |
Food handler's class scehdule, form 1B and food code changes left with manager. Discussed cleaning schedule with manager. Dishwasher log left with manager. Manager understands not to use dishwasher until it is repaired. Temperature logs observed. Consumer advisory and disclaimer observed. Follow-up on or about 5/23/14.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. eFood handler's cards observed for employees.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Utensils - In-Use; Between-Use Storage
Observation: Butter dispensing scoop improperly stored between uses. Said scoop observed to be in a container of standing water maintained at an insufficient temperature of 76°F on the counter in the waiter/waitress prep area.
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 and the container.
- Food Storage - Clean and Dry Location
Observation: One 25 pound bag of sugar and three boxes of carbonated beverage syrup stored directly on the floor in the kitchen. Floor observed to be stained and dirty.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen pork. Said food item was in the 3-compartment sink at room temperature. No running water observed.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Meat chili noted not being adequately cooled to prevent the growth of harmful bacteria. Said food item was cooked, cooled then placed into the two door reach-in refrigerator in the kitchen. Said food item tested at 47°F and had been cooling down for over 10 hours. Food item discarded.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the two "True" brand reach-in refrigerators in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Correction:
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention
Observation: Water kettles were observed stored under unshielded sewer lines under the handwash sink in the waiter/waitress station.
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The refrigeration units were observed in a state of disrepair with food spillage, dirt and grime.
The freezer used to keep the glasses cold was observed dirty and in a state of disrepair.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Ensure freezer is cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable temperature. Temperature observed to be 80°F. The 3-compartment sink will be used until dishwasher can be repaired.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 8 or less and the water temperature is at 120°F.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Unit in operation and being used for dishwashing at the time of the inspection.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a seriously high concentration of chemical sanitizer was found in the sanitize basin in the waiter/waitress station.
Correction: Provide chlorine at proper concentration of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Tiled floors and walls in the kitchen noted in need of cleaning. Surfaces observed to be deeply stained and encrusted with food, dirt and debris.
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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned and observed with heavy grease and dust accumulation throughout the kitchen.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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05/13/2014 | Routine | |
CFM has been very proactive and monitoring the dish machine for proper temperature and concentration. PIC has called for a plumber to come out and will evaluate water capacity to see if adding another hot water heater is necessary. All other violations corrected except for cleaning the ceiling and that will be done during a deep clean. Recommended for permit renewal. Permit issued.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is about 100 degrees. Sanitizing solution is coming out at proper temperature and dishwasher is washing all dishes in triple sink before running them through ware washing machine.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling above cook line and walls in the kitchen and dish area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/18/2014 | Follow-up | |
PIC called in for repairs to dishwasher, will follow up once it is fixed. PIC knows that dishwasher is not to be used until it is repaired. Bulb out in hood system. Proper glove use, cooling procedure and hand washing observed. Temperature logs maintained and all raw foods stored properly. New Food Code changes given and new Form 1-B given. Not recommended for permit at this time, will follow-up when dishwasher is fixed.
- Critical: Demonstration of Knowledge*
Observation: A few food service employee are working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Containers in prep units observed nesting in each other.
Correction: Do not nest containers, wrap foods if needed. Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sausage gravy in the refrigeration unit is not properly dated for disposition. Dated with 10 day disposition, corrected to 7 days.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no bleach/chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach/chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dish machine observed at 0ppm Cl, with wash temp of 110 degrees. Use of dish machine stopped and all equipment washed in triple sink.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Need was temperature of 120 degrees and a concentration of 50-100ppm Cl.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units and all non-stationary cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: heat lamp between fryers, area under and behind cook line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Cups and plastic contatiners were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were not observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at back handsink, near coffee pots, used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling above cook line and walls in the kitchen and dish area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/10/2014 | Routine | |
Food permit issued this date. Met with and interviewed owner and left copy of inspection report with him.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Gravy, BBQ, and other leftover foods were placed in hot holding warming unit and at 45 minutes items were at 45 degrees F.
Correction: Informed PIC and owner that leftover foods must be reheated to 165 degrees F within two hours. Items were taken out of hot holding unit and food items were reheated on the stove to proper reheating temperatures. Items were corrected on site.
- Nonfood Contact Surfaces
Observation: Several pieces of equipment and non food items appear to have light build up of food debris.
Correction: Ensure that equipment and non food contact items are cleaned and sanitized as needed. Discussed with owner about cleaning.
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06/04/2013 | Routine | |
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