Violations: The wall material in the facility is in need of resurfacing/painting. It is no longer durable or cleanable.
During the inspection, cooling, employee health, hand washing and no bare hand contact with ready to eat food was discussed with the manager. The employees are well trained. Permit issued.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Characteristics -
Observation: Foil observed lining shelves in the kitchen.
Correction: All materials used for food contact surfaces must be: safe, durable, corrosion resistant, non-absorbent,capable of withstanding repeated washing, smooth and easily cleanable, and resistant to chipping, pitting and decomposition.
- Equipment and Utensils - Durability
Observation: The painted shelves are peeling and are no longer cleanable
Correction: . Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the foil lining the shelves is not designed or constructed to be easily cleanable.
Correction: Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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01/29/2016 | Routine | |
The person in charge signed the Emergency Action Plan. During the inspection, cooling techniques, employees health, no barehanded contact with ready to eat foods and hand washing.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accredited agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid CFM certificate. Certification must be available for observation by the public.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods in the small reach in sandwich unit cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
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07/08/2015 | Routine | |
The permit was issued. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The requirements of the 2013 Food Code were also reviewed. Thank You.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (2-102.20) or responds correctly to the EHS's questions as they relate to the specific food operation.";Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions. The employees and the manager are very knowledgeable; however, the proper credentials are required to maintain the kitchen. The information was given to the manager during the inspection.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was 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.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The utensil drawer is rusted and no longer cleanable.
Correction: Maintain the drawer smooth, durable and easily cleanable.
- 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: the side walls of the fryers and the grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the storage room and also in the cold beverage cooler.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The kitchen floor, under and around the equipment, is 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
Observation: The hood filters are in need of cleaning.
Correction: Clean the hood vents properly.
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02/05/2015 | Routine | |
The plumbing issues were under corrective actions
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors were 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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07/29/2014 | Follow-up | |
NOTE: CFM had the following under corrective action prior to the inspection: (1) The two door reach-in cooler was not maintaining proper ambient air temperature of 41 degrees of below, a service call had been placed and there was no TCS foods in the unit. (2) The lights in the kitchen had a service call in place or corrective action had been taken.
- Equipment and Utensils - Durability (repeated violation)
Observation: Spatulas were damaged and no longer considered durable or easily cleanable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ceramic cups stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The sheet pans were observed soiled to sight and touch
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Storage shelving in the kitchen area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the cutting board and knives were not observed wash/rinsed/sanitized after use. Noted the CFM place a clipboard on top of the cutting board on the prep table and the cutting board was not observed being washed/rinsed/sanitized.
Correction: Clean and rinse the food contact surfaces and then effectively sanitize before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single-use items and tableware were observed being stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Tableware - Soiled and Clean Tableware
Observation: Observed the storage of clean utensils being stored in a soiled container.
Correction: Maintain separation of soiled and clean utensils, containers, or tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The three compartment sink's center faucet was observed spraying water from pinpoint holes on the sides of the faucet. The prep sink at the drink station area: noted the cold water handle did not turn off properly.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors were 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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of a chemical product was 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of sterno and butane containers were not properly stored to prevent the contamination of single service items.
Correction: Containers of chemical products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/22/2014 | Routine | |
Discussed the following with the CFM: 1. Cooling logs and methods. 2. Cleaning schedules.
No violation noted during this evaluation. | 05/01/2014 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands or prior to donning new gloves.
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.
- Clothing - Outer Clothing - Clean Condition
Observation: Employee wearing soiled clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Damaged, spoiled fruit observed stored in a location that may cause contamination to good food product. The PIC voluntarily discarded the spoiled food product.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the rear storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- 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
Observation: Food stored on the floor or stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Observed containers of dumplings on top of the drainboard of the three compartment sink, next to soiled dishes while the employee was washing food containers.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: The following foods were noted not being adequately cooled to prevent the growth of harmful bacteria in the walk-in cooler: Rice prepared on 04/20/2014 per the employee was at 43 F, Pork roast prepared 04/21/2014 per the employee was at 44 F, Cooked chicken dated 04/21/2014 was at 44 F. The PIC voluntarily discarded the food product..
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units were 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.
- Equipment and Utensils - Durability (corrected on site)
Observation: Observed spatulas and plastic food containers which were in a state of disrepair and/or damaged.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees Fl) located in the prep units and reach-in coolers were not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice cream chest freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the above mentioned equipmenat 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The exhaust hood filters were observed in a state of disrepair and/or damaged or missing.
Correction: Repair the above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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 grease residue: Exhaust hood filters, storage racks and tables.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity, door seal of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the following equipment were observed soiled with accumulations of grime and debris: Slicer, ice machine.
Correction: Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The cooking tongs were hung on the stove handle with soap still visible on the tongs. The PIC voluntarily removed the tongs from the cook line.
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.
- Tableware - Soiled and Clean Tableware
Observation: Storage of potted plants were adjacent to clean utensils in the storage areas and on the storage racks.
Correction: Maintain separation of soiled and clean tableware or other sources of possible cross contamination to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was 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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04/22/2014 | Routine | |
Discussed date marking policy with the employees. Provided Food Handler's class information.
- 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.
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 (repeated violation)
Observation: Observed bags of onions being stored on top of unprotected and/or open container of beans.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Foods in the walk-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria. Foods dated 01/16/14 were at the following temperatures: Black-eyed peas 45 F, cooked rice 44 F. The PIC voluntarily discarded the food product.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) both hand held and on the prep tables 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity, door seal of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee sitting on top of the prep table
Correction: employees failed to clean, rinse and sanitize the food contact surface of the prep table prior to use for food products.
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed evidence of rodents in the storage area. The PIC stated a CPC Service had been contacted.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor of the storage 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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01/21/2014 | Routine | |
Discussed observations with the CFM. Observed approved thawing methods. Observed approved cooling during this inspection: Cooked pasta was at 71 degrees F in less than 2 hours into the process. The mechanical dish machine and chemical sanitizer were operating per the data plate.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Food service employees were working in the food service establishment without having a valid food service card. The CFM has scheduled the employees to attend.
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after removing gloves and before putting on new gloves. The CFM spoke with the employees.
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.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms. CFM spoke with employees.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Gloves; Use Limitation (corrected on site)
Observation: Observed employee put on new gloves and then touch clothing and failed to change gloves and wash hands prior to engaging in food preparation. The CFM spoke with the employees.
Correction: Discard gloves once soiled.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep units were 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was 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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10/22/2013 | Routine | |
Discussed observations with CFM. Discussed using time as a control, refrigeration temperature logs and cooling logs.
- Critical: Hands and Arms Cleaning Procedure*
Observation: An employee failed to use proper hand washing procedures. Observed employee rinsing hands with water and return to the cook line.
Correction: Instruct employees on the proper hand washing procedures: wet hands and arms, apply soap, scrub hands and arms vigorously, rinse hands and arms thoroughly, and dry hands and arms.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a container of raw tuna being stacked on top of unprotected raw fish.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Food was cold holding at improper temperatures in the walk-in cooler. The ambient air temperature of the unit was at 47 degrees F. Food items inside the unit were as follows: Cooked pork chops dated 5/22/2013 were at 47 F, cooked gravy dated 5/18/2013 as at 47 F, cooked hamburgers were at 47 F. The CFM voluntarily discarded or relocated food items dependent on TCS. The CFM placed a service call during this inspection for both refrigeration units.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard food or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Food was cold holding at improper temperatures in the single door lowboy refrigeration unit. The ambient air temperature of the unit was between 57-64 degree F during this inspection. Food temperatures inside the unit were as follows: Roast beef 63 F, Corn Beef 75 F, Sausage 66 F. The CFM voluntarily discarded the food.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The mechanical dish machine's temperature gauge and the walk-in cooler's evaporator were observed in a state of disrepair. The mechanical dish machine's temperature gauge needle never moved throughout the unit's cycle.The walk-in cooler's evaporator was observed accumulating ice on the unit.
Correction: Repair the mentioned items 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook 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.
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05/23/2013 | Routine | |
Discussed observations with the CFM. The CFM was actively working on correcting the remaining items.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the two-door reach-in cooler was torn.
Correction: Repair or replace the two-door reach-in cooler door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line were 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.
- Outer Openings; Protected (repeated violation)
Observation: The screen door in the back of the house was not protected against entry of insects and rodents. The screen is detached and the door is not tight fitting.
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
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01/22/2013 | Follow-up | |
Discussed observations with CFM.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Inadequate record keeping system of shellstock tags. No tags were available to review.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers (flour, sugar, etc.)
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
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: The single door prep unit was cold holding at improper temperatures. The ambient air temperature was at 50 degrees F. The sausage was at 60 degrees F, corn beef hash was at 50 degrees F.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The single door prep unit was observed in a state of disrepair and damaged. The unit was not maintaining a proper cold holding temperature of 41 degrees F or below.
Correction: Repair the above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the two-door reach-in cooler was torn.
Correction: Repair or replace the two-door reach-in cooler door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line were 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 - Cooking and Baking Equipment
Observation: The food contact surface of the following was observed soiled with accumulations of grime and debris: coffee pots, interior of ice machine, microwave cavity, cutting boards.
Correction: Clean the food contact surface of the above mentioned items to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Exhaust hood filters and hood, inside of refrigeration units, exterior of equipment, storage shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single Service articles were observed stored unprotected and with the food contact surface facing upward near the hand sink area on a stainless table.
Correction: Store single service articles in the original protective package or inverted to protect from contamination until used.
- Tableware - Soiled and Clean Tableware
Observation: Clean utensils were being stored in soiled containers.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen's hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen's hand sink.
- Outer Openings; Protected (repeated violation)
Observation: The screen door in the back of the house was not protected against entry of insects and rodents. The screen is detached and the door is not tight fitting.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility 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
Observation: Ventilation exhaust fan was noted in need of cleaning.
Correction: Clean the ventilation exhaust fan. 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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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Elizabeth Manor Golf & Country Club, One "ace" Parker Drive, Portsmouth, VA 23701 »