Note: missing knobs on the cookline equipment have been ordered and are pending repairs.
No violation noted during this evaluation. | 02/26/2016 | Follow-up | |
The operator provided a metal probe thermometer, chlorine & quat. test strips and an Employee Health policy during today's inspection.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Filter powder was observed stored with chemicals , in the chemical storage room.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned chicken product, raw chicken and pico in the line sandwich maketable unit and sausage patties and crumbled chorizo in the cookline refrigerated drawer unit were cold holding at improper temperatures (portioned chicken-44F, pico-43F, raw chicken-43F and sausages/crumbled chorizo-44F). The operator removed and rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline sandwich small cookline maketable unit was observed with elevated TCS food product temperatures and an ambient air reading of 44 degrees F, during today's inspection.
Correction: Repair the sandwich small cookline maketable unit 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 sandwich small cookline maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: 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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10/27/2015 | Routine | |
Review hand washing procedures with all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several food items cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) of the three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station on the left hand side of the wait station cooler is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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06/22/2015 | Routine | |
Recommended storing proteins in the back drawers of the cooler under the grill, to help maintain temperature. Move foods that are not TCS to the front.
All items in at the egg station are being iced until the cooler has been repaired. Cooler has been called in for repair.
Dipper well is not being turned on to save costs on water. Manager explained that water is being changed every four hours. Recommended just storing in a dry cup and changing water every four hours. Explained that stagnant water may create breeding ground for bacteria.
Freezer on the cook line in need of being defrosted.
- Non-Food Contact Surfaces
Observation: Several areas noted in need of being cleaned. These areas include the sides of the fryers, in the egg station cooler, in the top portion of the large make table cooler and under the flat top grill. The steam table was also in need of being cleaned. This area was cleaned during todays inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine residual observed at 10 ppm when tested at the dish machine. Do not let the bucket get so low that chlorine is not pulling through the line properly.
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in storage area is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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01/22/2015 | Routine | |
Additional food temperatures: Raw chicken breast - 52, Pico - 41.
Foods cannot be placed in large make table, not even for short periods of time.
Ambient air temperature of salad make table was observed slightly elevated. Have this unit checked at the same time as the large make table.
Cutting board for the salad make table is getting to the point where it needs to be resurfaced or replaced.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee crack raw shell eggs and handle ready-to-eat food (cooked bacon and toast) while wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: A few items that had been in the large make table cold holding at improper temperatures. Items had been moved the Traulsen reach-in cooler on the line prior to the inspector entering the kitchen. Do not use the large make table until it can maintain foods at 41 F or above.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Rusted bolts holding ice deflector shield in the ice machine are in need of being replaced. Rusted shelving in the reach-in freezer are in need of being painted or replaced.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewash Machine, Data Plate Operating Specifications
Observation: Data plate on the low temperature dish machine is no longer readable.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Behind most large equipment in the kitchen noted in need of cleaning. Pay special attention to area underneath flat top grills.
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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08/20/2014 | Routine | |
Behind the grill has been cleaned but by the fryers and the side of the cooler beside the fryers have some build-up.
Non-critical violation should be corrected by the next routine inspection.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Holes observed on the ceiling of the storage area for paper goods.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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04/11/2014 | Follow-up | |
Additional food temperatures: Deli meat - 37, Pico - 38.
Operator explained that he would make adjustments to egg station. If this does not correct the temperature issue, repair technician should be called to fix cooler.
Will return on/about 04/11/2014.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: No soap was available at the hand sinks in the kitchen. Observed employees using hand sanitizer to wash hands, prior to food preparation.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer not at the proper concentration in wiping cloth buckets. Container attached to the sanitizer dispenser on the three compartment sink should not be diluted.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid egg, French toast wash, and egg whites cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: No thermometer was available at the egg station. Thermometer was broken in the waitstaff cooler.
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Holes observed on the ceiling of the storage area for paper goods.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability
Observation: Hand sinks in the kitchen and the hand sink on the left side of the wait staff area had no soap. Soap was placed at the hand sink on the cook line.
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 on the left side of the wait staff 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Behind the cook line and underneath the flat top grill 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink on the left side of the wait staff area observed stained with what is believed to be coffee. Hand sinks should only be used for hand washing.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/01/2014 | Routine | |
Make table is now working properly and maintaining product at the proper temperature.
No violation noted during this evaluation. | 11/25/2013 | Follow-up | |
Additional food temperatures: Soups - 186+ and half & half - 52, 34.
Will return on/about 11/25/2013 to check on cooler.
Facility is under new management. Big improvement in food safety and cleanliness.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the MUT on the right side of the cook line to the cold holding at improper temperature. Foods were moved to the walk-in cooler. Carton of half & half at waitstaff station was observed at 52 F. Half & half was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Large MUT on the right side of the production line observed with an ambient air temperature of 46 F. Refrigeration technician called during inspection to service cooler.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/13/2013 | Routine | |
Excellent food temperatures observed.
New upright reach-in placed where Traulsen cooler once stood.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
Additional food temperatures: Chicken noodle soup - 190, Ranch - 42, Foods in WIC - 19-30, 1/2 & 1/2 - 41.
Operator has a work order in for the leak in the roof, in the chemical storage area.
Do not dump tea and/or coffee down hand sinks.
Reinspection to occur on/about 07/31/2013 to check on refrigeration.
- 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.
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.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Observed cook handling raw shell eggs and clean plates with the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chili and milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Make tables are not working properly. Traulsen reach-in also observed with elevated temperatures. Refrigeration has been worked on several times. Foods have been kept on ice to maintain temperatures. Technician scheduled to come back today.
Correction: Repair the refrigeration 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/10/2013 | Routine | |
Additional food temperatures: Grits - 15, French toast egg wash - 36, Foods in WIC - 22-32
Omelet station as well as make tables have recently been worked on but are still unable to maintain temperature. Please fax receipt of work order for the three coolers where food is being kept on ice. Food being kept on ice should be a short term fix only.
Until cooler can be repaired ensure that foods being held on ice maintain 41 F or below.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Employee observed handling raw shell eggs and cooked omelet without changing gloves and washing hands in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid eggs cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test kit is needed to test the concentration at the dish machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Hand sink observed leaking
Correction: Repair and maintain all plumbing components and fixtures.
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03/01/2013 | Routine | |
Additional food temperatures: Sliced turkey - 38, Meatloaf - 38, Prime rib - 37, Hamburger patty - 35, and chicken sausage 38.
Chlorine dish machine at proper concentration.
Quaternary sanitizer used in buckets as well as sink basin are at proper concentration.
Monitor omelet toppings unit to make sure that foods are being kept at 41 F or below.
Non-critical violations must be corrected within 30 days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving underneath the grill has 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture next to the fryer in the kitchen is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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01/04/2011 | Routine | |
Additional food temperatures: Sliced turkey - 43, 38 and Pico de gallo - 39.
Self inspections are done three times a day.
Good focus on food safety.
Chlorine dish machine at proper concentration.
Quaternary ammonium sanitizer in sink basin and sanitizing buckets at proper concentration.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath cook line equipment 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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09/29/2010 | Routine | |
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