- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: portioned prime rib in cold holding unit is 44-46 F. Link sausage in low boy is 45 F. Small under counter refrig up front is holding food around 43-45 F - sour cream 45 F, butter 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Link sausage used up during inspection - time control will be implemented for food being placed in low boy until it can be repaired to hold food at 41 F or below. Prime rib placed back in walk-in refrigerator to cool back down to 41 F or below. Sour cream and butter moved to another unit during inspection.
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11/04/2015 | Routine | |
Low boy and glass door refrigerator are holding food at 41 F or below.
No violation noted during this evaluation. | 04/17/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food counter in dessert area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Open drink discarded during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Hash browns were placed in low boy while still hot. After about 1 hour in the drawer they were still 80 F and had heated up nearby food stored in the drawers. French toast mix was made up and placed immediately in top of cold holding unit where it was 50 F. This unit is not meant for cooling foods.
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. Food items removed to walk-in for cooling during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: single glass door refrigerator is not holding food at 41 F or below - hard boiled eggs 44 F. Hash browns that were recently made(about 1 hour ago) were placed in middle drawer of low boy while still hot (80 F at time of inspection) therefore some food in this drawer and adjoining drawers are above 41 F. Middle drawer - turkey bacon 48 F, sausage 48 F, steak 50 F. Left drawer - link sausage 44 F. Right drawer: ham 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food above temperature in the middle drawer was discarded. Hash browns were taken to walk-in freezer to finish cooling. PIC will monitor the other food to make sure it cools back down to 41 F or below or he will discard it.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Sink near glass door refrigerator is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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04/13/2015 | Routine | |
Low boy on right hand side has been serviced and is holding food at 41 F or below. Spray hose is no longer leaking.
No violation noted during this evaluation. | 10/15/2014 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: The following were held above 41 F- portioned pot roast on top of cold table is 57 F, portioned churizo sausage (44-69 F) and ham (45-54 F) on top of omelet station, ham (52 F) and turkey (46 F) in right hand cold drawer.
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. All food out of temperature was discarded during inspection. Foods portioned in plastic are hard to keep cold on top of tables. Thermometer in cold drawer on the right is reading high 40's so do not store TCS food in this unit until it can hold food at 41 F or below.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Spray hose in dishwasher area is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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09/29/2014 | Routine | |
Cold drawers are holding food at 41 F or below.
No violation noted during this evaluation. | 04/03/2014 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chili not allowed to cool down to 41 F or below before it was placed on top of the cold table. Chili 53 F.
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. Chili placed in ice bath to finish cooling during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: portioned ham at egg station is stacked too high so ham on top is 55 F. Cold drawers are not holding food at 41 F or below - sausage 45 F, prime rib 45 F, ham 50 F, hash browns 52-62 F. Pieces of plastic were discovered covering both fans behind cold drawers.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Portioned ham out of temperature was removed and put in refrigerator. Plastic was pulled off fans behind cold drawers and PIC will monitor temperatures to make sure food cools back down to 41 F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Single door glass refrigerator door and walk in freezer door were observed in a state of disrepair and damaged. Handle is missing of single door glass refrigerator. Metal on bottom of walk-in freezer door needs repair.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. A handle for the glass door refrigerator has been ordered.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. The mop sink has a Y junction and has a spray hose attached. An additional hose bibb was added but this is not meant for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Provided information to the PIC about the proper device to install.
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03/27/2014 | Routine | |
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. There is a splitter on the mop sink faucet with a spray hose attached. This needs an additional backflow prevention device since it is under constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Provided information to the PIC on approved device.
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10/02/2013 | Routine | |
| No violation noted during this evaluation. | 06/04/2013 | Risk Factor | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in dishwashing and dessert area is not maintained in good repair. Grout is missing in the floor in both areas and tile is damaged in the dishwashing area especially underneath the spray hose area in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/21/2011 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: cold holding on counter top next to hot holding is not holding food at 41 f or below - sliced tomatoes are 46 F, french toast mix is 52 F. Small refrigerator in fresh express area - milk 44 F, vanilla yogurt 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Sliced tomatoes put in frozen container during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Creamer for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. Time on container indicated creamer should be discarded at 9 am. Time on container was not changed when new product was placed in container.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Physical Facilities in Good Repair
Observation: Floor in dishwashing and dessert area is not maintained in good repair. Grout is missing in the floor in both areas and tile is damaged in the dishwashing area especially underneath the spray hose area in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
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. Chemical discarded during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical on food counter up front.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle removed during inspection.
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12/19/2011 | Routine | |
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