Recommend relocating the United reach-in freezer to another location that allows more aisle space and does not block part of the prep table.
The two door reach-in cooler has been repaired and is operational. The walk-in cooler was not operational at the time of inspection.
The EHSS gave the person in charge (PIC) a template for written procedures that are required when partial cooking foods (chicken wings). Recommend that the PIC complete the written procedures and submit them to the EHSS for review.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler and three freezers (2 upright and 2 chest).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the men's restroom. Observed 10 foot candles in the men's restroom.
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
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08/31/2015 | Follow-up | |
No food preparation observed during the inspection.
Discussed the following with the person in charge (PIC):
1. The chicken wings are partially cooked, cooled, held cold in the prep unit, and then fully cooked upon a customer's order. The EHSS provided the PIC with the requirements from the FDA Food Code regarding non-continuous cooking of raw animal products during the follow-up inspection. Recommended that the PIC follow these requirements for partial cooking of raw animal foods.
2. Food sources are U.S Foodservice, Restaurant Depot & the local farmer's market (produce only).
3. Recommend relocating the small grease receptacles stored in the kitchen to outside of the facility to eliminate potential pest harborage conditions.
4. Ensure that the potato slicer is cleaned and sanitized each day. Observed some build-up of food debris on the potato slicer.
5. The fire extinguishers were inspected in June 2015.
6. The two door freezer was not operating and not being used at the time of inspection. The PIC expects to have the unit repaired soon.
A follow-up inspection will be conducted on August 20, 2015.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed pork BBQ in the refrigeration unit is not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken wings in the refrigeration unit are 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers and eggs are provided on the menu without proper disclosure. The foods that may be served cooked to order were not notated with an asterisk to the footnote provided at the bottom of the menu that includes the disclosure and reminder statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler and three freezers (1 upright and 2 chest).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers
Observation: Observed the food thermometer is not calibrated to ensure accuracy. Observed the food thermometer reading 28°F when placed into a cup of ice water.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the utensil drawers located under the cooking equipment,
2. Fan in the bar
3. Interior of the upright freezer (located near the ice machine).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. The PIC immediately provided paper towels at the handsink.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the men's and women's restroom that are used by employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the men's and women's restrooms. Observed less than 10 foot candles in the women's restroom and 10 foot candles in the men's restroom.
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
Observation: The following physical facilities are not maintained in good repair:
1. Several ceiling tiles in the kitchen (missing, water damaged),
2. Large hole in the wall in the men's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners (glass cleaner, propane, all purpose cleaner) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The PIC relocated all of the cleaners to an area separate from food, equipment and utensils.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/06/2015 | Routine | |
Reveiwed menu. most food cooked from frozen state. Discussed Employee Health. Form 1B reporting agreement observed. Deli meats are sliced and then frozen and then thawed in RIC. REminder to check temperatures of equipment daily. Fire suppression checked 4/14. Reminder: any equipment not being used, need to remove or keep clean.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey cold holding at improper temperatures.
Correction: Discard food that has not been cold holding at < 41 degrees greater than four hours to prevent the growth of bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich cooler 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures noted in need of cleaning: floors/walls behind all equipment in kitchen, shelves in kitchen and grill vents
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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07/17/2014 | Routine | |
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