- 20 foot candles of light was measured in the women's rest-room.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter (48'F) was measured cold holding at improper temperatures in the reach-in cooler on the buffet line. PIC discarded the food item.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the raetone refrigeration unit were not properly dated for disposition: cooked sausage, pancake batter, and oatmeal. PIC labeled the food items during the inspection.
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.
- Food - Food Labels (repeated violation)
Observation: Observed the Cheerios bulk cereal container not properly labeled with the ingredients list.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed the upsplash of the coffee brewer and the nozzles on the juice machine on the breakfast buffet line to be soiled.
Correction: Clean the surfaces of the coffee maker, bulk ice machine and juice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps at the bottom of the outside door in the back of the kitchen area.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/30/2016 | Follow-up | |
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Handouts were left with PIC.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese (56'F) and butter (55'F) were cold holding at improper temperatures in the breakfast buffet RIC. The PIC discarded the cream cheese and butter.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the raetone refrigeration unit were not properly dated for disposition: pancake mix, oatmeal, home fries, and grits.
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.
- Food - Food Labels
Observation: Consumer self-dispensing bulk food bin containing cereal is not properly labeled. Observed three self-dispensing bulk cereal bins without ingredient lists.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site)
Observation: The handsink in the warewashing area is no longer sealed to the wall. PIC called maintenance to reseal the caulking on the hand sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1. upsplash of the coffee maker 2. the interior of the bulk ice machine 3. the upsplash and nozzles on the juice machine on the breakfast buffet line.
Correction: Clean the surfaces of the coffee maker, bulk ice machine and juice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The following were observed soiled with accumulations of grime and debris: interior surfaces of the oven, several baking sheets on the clean storage rack and two frying pans hanging on the clean pan rack.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure at the handsink on the cook line.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
- Light Bulbs Protective Shielding
Observation: Observed all the light fixtures on the breakfast buffet line to not be shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps at the bottom of the outside door in the back of the kitchen area.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the women's rest room. Observed .2 foot candles of light in the women's rest room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (corrected on site)
Observation: The following physical structures are not maintained in good repair: the coving in the men's rest-room and the coving by the RIC in the prep area. PIC called maintenance to come repair the covings.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities were noted in need of cleaning: 1. the wall behind the old dish machine sink in the warewashing area, 2. the floor behind the ice machine.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of all purpose cleaner was not properly labeled. The PIC labeled the container.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements. The chorine sanitizer measured greater than 200ppm. Employee corrected the sanitizer concentration to 100ppm.
Correction: Utilize only chorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
- Critical: Toxics - Refrigerated Medicines, Storage*
Observation: Refrigerated medicines for employees are not being stored in leakproof container.
Correction: Store refrigerated medicines for employees or children in a covered leakproof container
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02/24/2016 | Routine | |
Discussed with the person in charge:
1. Cooling procedures
2. Date marking
3. Sanitizing equipment
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over raisins, donuts, and half/half in the walk-in cooler. PIC relocated the raw shell eggs during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sausage, sausage gravy, grits, and cooked potatoes in the tall reach-in cooler are not properly dated for disposition. Discussed proper date marking during the inspection. PIC placed proper dates on all foods.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Per discussion with the PIC, equipment is not being sanitized because the facility has been out of chlorine sanitizing agent for 3 days. PIC contacted the manager during the inspection to request the manager bring chlorine bleach to the facility immediately. PIC stated dishes will be washed and rinsed and then sanitized when the chlorine arrives.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
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
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08/19/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Facility previously served as full kitchen (breakfast, lunch, dinner), now permitted as Continental Breakfast only.
2) Walk in Cooler #2 - Not currently in use.
3) Ware washing machine removed, 3 compartment sink in use.
4) Observed good holding temperatures.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink on cooks line blocked with sanitizer bucket and other equipment.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The following plumbing components are missing or in state of disrepair: 1) Hot water tank in ware washing area has rusting exterior components, 2) Free sink adjacent to 4 compartment sink has duct tape repair to drain, 3) Several floor drains are open and do not have grating or covering.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Empty soap dispensor at kitchen hand sink and clogged soap dispensor in ware washing area.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following facility structures in need of repair/replacement: 1) Light out in grill hood, 2) Electric box of 4 compartment sink (heating element basin) is not enclosed/waterproof.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/12/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in reach in cooler.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. KEEP PERSONAL ITEMS SEPARATE.
- Critical: Cooling* (corrected on site)
Observation: Gravy, cut potato noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sausage, pancake batter in the refrigeration unit is not properly dated for disposition.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Read 0 degrees at room temperature
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Thermometer is critical for measuring Critical Control Points for cooling and reheating.
- Equipment and Utensils, Air-Drying Required
Observation: holding pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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01/24/2014 | Routine | |
WCB - 100 ppm chlorine
Discussed:
Facility has light bulb out in the kitchen. Replace light bulb so that lighting intensity is increased on the cook's line.
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Several wet wiping cloths stored on prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage links - 112'F hot holding at improper temperatures. PIC voluntarily discarded foods.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) grits, sausage gravy, and potatoes in the refrigeration unit is not properly dated for disposition. PIC dated all RTE foods.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located on the cook's line is blocked by sheet pans, preventing access by employees for easy handwashing. PIC removed pans.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing area. PIC provided paper towels.
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
Observation: Less than 50 foot candles of light was noted on the cook's line. Light measured at 30 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the cook's line 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Two chemical spray bottle observed without a label. PIC labeled spray bottles.
Correction: Label spray bottles with contents or discard.
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03/05/2013 | Routine | |
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