Monitor ice cream freezer for ability to keep ice cream frozen.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Ready-to-eat (RTE) baked beans taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Equipment - Good Repair and Proper Adjustment
Observation: Quaternary ammonium sanitizer dispenser at three compartment sink is not calibrated to properly dispense an adequate concentration.
Correction: Repair the dispenser 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 dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Prohibitions - Single Service
Observation: CIP jumpers suspended over vats in brewery are not stored capped.
Correction: Cap stored hoses to protect from contamination.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are 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.
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01/20/2016 | Routine | |
When reheating meats, take temperature in the thickest part of the meat.
Operator has switched to creamers that do not have to be refrigerated.
Operator has began on working on cleaning ceiling tiles.
Kitchen and bar area has been thoroughly cleaned.
Waitstaff make table cooler was serviced and is now working properly.
Make sure product is rotated within seven days.
Binder with employee health information is being kept at the catering desk.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the make table by the steam table and the cold beer two door reach-in are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the @Location@
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/17/2015 | Follow-up | |
Ensure to check product when it has been reheated. Stir product, prior to taking temperature.
Date mark ready-to-eat foods within 24 hours.
Dish machine had not been used today but no sanitizer, detergent or rinse aid buckets were empty. Change buckets and prime each chemical, prior to using the machine.
Do not double pan items in the top of the make table cooler. Foods will not get direct air flow from the refrigerator. i.e deli meats in the top of the make table by the oven and shredded cheese in the top of the waitstaff make table unit.
Two live roaches and several dead roaches were noted in the facility. Majority of dead roaches were noted at the bar. Operator explained that the dish machine was changed from high temperature dish machine to a low temperature, chemical machine. He says this has helped tremendously because the roaches were attracted to the hot water heater. Clean shelving under the bar area. Pest sprays are not to be applied other than by licensed pest control technician from pest masters.
When slicer parts are removed to run through the dish machine, clean the slicer blade as well to prevent food particles from sitting on the slicer for more than four hours.
Recommended to start storing deli meats/cheeses that are in the top of the make table cooler by the steam table in deeper pans.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The baked beans and sausage links was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad, shredded cheese, sliced turkey half & half cold holding at improper temperatures. Foods were discarded and half & half was moved to the refrigerator. Half & half is not shelf stable and must be kept in the refrigerator. Recommended switching half & half to shelf stable product.
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*
Observation: The prepared ready-to-eat (RTE) deli meats, ribs, brisket 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.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometers were needed in the hot box and the make table by the stove.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table by the steam table and the cold beer two door reach-in are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice accumulation noted on the fans of the waitstaff make table. Operator discarded food and unplugged the unit to defrost. He explained that he plans to watch the unit and if it does not come down, a repair technician will be called.
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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer was set to 0 F when placed in the ice water bath.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces (repeated violation)
Observation: Interior of the bar reach-in cooler and stainless material surrounding the door of the walk-in cooler and walk-in freezer.
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: Clean ice bucket and stock pots were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the @Location@
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles and walls throughout the kitchen 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink in the kitchen is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Bottle of flying insect spray and bottle of ant/roach spray were noted in the facility.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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09/03/2015 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Note: 1. Monitor walk-in cooler #1 for proper holding temperature. Food product temperatures were fine but ambient air temperature was 41-42.
2. Clean/clear/straighten upstairs storage area.
3. Dish machine not in operation during inspection.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Smoked chicken was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the non-food contact surfaces of equipment.
Correction: Provide a detailed cleaning of equipment as shown.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on the mop-sink.
- Refuse - Covering Receptacles
Observation: Dumpster container was open.
Correction: Close all waste containers when not in continuous use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the bar hand-sink.
Correction: Hand soap must be provided at all hand-sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Build-up on the ceiling kitchen tile.
Correction: Provide a detailed ceiling tile cleaning. If tile do not become clean they must be replaced with smooth, durable, non-absorbent, light colored & easily cleanable ceiling tile. Start cleaning process above food prep areas and work outwards in kitchen.
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02/20/2015 | Routine | |
Notes:
1)The sandwich unit was adjusted to lower temperature during inspection and was reading 39 F at the end of inspection.
2) Live roach and a few dead ones observed in the kitchen area. According to the invoice, the Pest Control representative have treated facility on Monday, September 8, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, raw beef steaks and burger cold holding at improper temperatures in the large sandwich unit. Tomatoes have been discarded, meat got relocated.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed accumulation of dust on the ceilings around AC fans. 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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09/11/2014 | Routine | |
Additional temperatures taken:
coleslaw in WIC 42.3,42.9***
No violation noted during this evaluation. | 04/25/2014 | Follow-up | |
Additional temperatures taken:
Left WIC: collard greens and cooked meats 38
- Critical: Hands - When to Wash*
Observation: Employee exited the employee rest room and did not wash his hands in a kitchen hand sink before resuming food handling.
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. Even if hands are washed in the rest room prior to exiting, hands must be washed again upon entering the food preparation/handling area.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Steaks, burgers, chicken, potato salad, coleslaw, sourcream, raw fish/chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot box is in poor repair. Ice build-up present on the coils in the bottom of the sides MUT cooler.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Defrost sides MUT cooler and ensure it's holding 41 F or less beforing storing PHFs in it.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior of the hot box has accumulations of grime and debris (spills).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tile over rear prep table with slicer. Removed until AC unit leak in ceiling repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. NO food preparation should be done on the rear prep table until the leak is repaired, and tile has been replaced.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under/along cook line equipment noted in need of cleaning. Under rear prep tables -- in the area between back of equipment and the walls -- build-ups present.
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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04/15/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health.
Hot water heater was found to have tripped off while inspector was present. Unit was reset and was providing adequate hot water.
One roach observed along cook line. Routine pest treatment for the month has not taken place yet. Mention sighting of pest to technician. Powerwashing of cook line area will help remove build-ups that act as attractants to pests.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the hot box 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.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot water heater in the facility had kicked off and water was measured at a temperature less than 100°F.
Correction: Reset hot water heater. Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair
Observation: Ceiling tiles missing in kitchen above the canned good storage rack/slicer area.
Correction: Replace missing tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under/behind/along cookline equipment there are build-ups of greasy residues.
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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11/19/2013 | Routine | |
A new compressor was installed in the True RIC and the thermostat replaced in the 2-door clear cooler. Air circulation in the RIC is the biggest issue. Encourage staff to keep ice on any product stored on the bottom shelf of the RIC, and to be careful not to block air flow from the blowers in the top of the unit.
Thermostat was lowered in the MUT to try and bring down the air temperature of the unit. The unit was recently stocked and may still be recovering from that. Only keep working containers of product in the unit, and back ups elsewhere for safer cold holding temperatures.
Encourage staff to treat the floor drains for flies -- noted them hanging out in that area.
No violation noted during this evaluation. | 06/25/2013 | Follow-up | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health and policy is still clearly post
No potentially hazardous foods should be kept in the 2-door clear cooler until it has been serviced and has proven it can maintain air temperatures under 41 F.
Keep an eye on the sides MUT cooler to determine if the unit is also in need of servicing. Staff had recently stocked product in the top and bottom of the unit so a clear answer is not available.
Make sure dishes that aren't used often are still rotated and washed routinely if they are to be kept on the clean dish shelving.
Dipper well must be kept running at all times if utensils are to be stored in it with any type of moisture.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product in the 2-door clear cooler, True RIC, and sides MUT cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2-door clear cooler and sides MUT cooler were not maintaining temperatures of 41 F or less.
Correction: Repair the two refrigeration units 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 two refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/05/2013 | Routine | |
The speed rack and the wire rack shelving still need a good scrubbing down to remove build-ups. Grease build-ups along the cookline area are better. Suggest taking the shelving and racks outside and powerwashing them or treating them with a degreaser.
No pest activity observed today.
No prime rib currently cooked or hot holding. Prime rib is only prepared on the weekend and on special occasions.
The quaternary ammonia dispenser has been recalibrated and is delivering a solution at 200 ppm.
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No violation noted during this evaluation. | 02/27/2013 | Follow-up | |
Adequate thermometer, chlorine dish machine, and test kits. Quaternary ammonia dispenser at the 3-vat sink needs to be recalibrated. It is delivering a really strong solution that needs to be manually diluted to 200 ppm. Iodine used as the sanitizer at the bar. Reviewed employee health.
Suggest purchasing trash cans with lids for storing soiled/wet linens outside of the facility. This should help with fly problems when warmer weather arrives.
Reviewed proper cooling methods and how it is necessary to allow foods to remain completely uncovered during the cooling process to help speed things up.
Reviewed proper cooking, hot holding, and reheating temperatures for prime rib. 130 F must be maintained for all three processes.
Maintain grease build-up removal/cleaning to reduce the attractant of pests. Two roaches observed. Have the pest controller check the area where they were observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prime rib hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Heavy grease build-ups along the cook line area/fryers. The hot box, speed rack and wire rack shelving have grease build-ups on them as well. This serves as a food supply for pests.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 400 ppm+).
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 200 ppm).
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02/14/2013 | Routine | |
All critical violations must be corrected immediately.
Make sure that a bleach sanitizer solution prepared fresh every four hours(no stronger than 100 ppm).
Additional temperatures are taken: beef brisket 145 F, potato salad 41 F, cooked beef brisket cold holding 38 F, pork ribs 37 F, baked potato 36 F, chili 182 F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roasted chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) beef ribs, sausage, salami, beef brisket 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.
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12/15/2010 | Routine | |
Remember that all prepared ready-to-eat foods must be date marked.
Non-critical violations must be corrected within 30 (thirty) days. Critical violations must be corrected immediately.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat beef steak and beef brisket in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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, Air-Drying Required
Observation: The metal 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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09/24/2010 | Routine | |
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