Great improvement on overall cleanliness of Kitchen. Keep up the good work. Good handwashing observed. Food handlers all current.
No violation noted during this evaluation. | 02/22/2016 | Routine | |
Improved effort on reducing flies. Continue to work on ways to eliminate flies in the kitchen.
No violation noted during this evaluation. | 11/20/2015 | Follow-up | |
- Hands - Where to Wash (corrected on site)
Observation: Handsink was observed stacked with personal belongs and other items indicating that the sink hasd not been in use for the day. Employee observed rinsing hands in three compartment sink.
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.
- Thawing (corrected on site)
Observation: Ground beef was observed sitting out on the table to thaw. Items were still mostly solid and were removed from the table and placed in refrigeration to continue thawing. Quizzed kitchen employees on proper thawing methods. Gave short instruction on the importance of proper thawing.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket/door to the frigidaire upright freezer is not sealing properly at the bottm and is in poor repair.
Correction: Repair or replace the door gasket/door in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The inside cavity of the white microwave was observed with the coating chipping/ peeling off exposing the bare meatal below it that was rusting. This prevents a smooth easily cleanable surface and can lead to debris collecting under the peeling edges.
Correction: Repair the microwave 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 Microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of multible food and condiment items. Re-using barbeque containers for storage.
Correction: Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floors under equipment and walls throughout kitchen were observed with food residues and other debris on them. Storage shelves under the prep table used for pan storage were observed with residual stains and debris on them. The inside of the ice makeer was observed with mold and mildew along the edges.
Correction: Maintain nonfood-contact and food-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The only handwashing sink in the kitchen was observed piled with personal belongs and other items.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any items preventing its use.
- Refuse - Covering Receptacles
Observation: Observed refuse containers in the kitchen containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use. This will aid in limiting and controlling flies in facility.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the frigidaire commercial upright freezer. The lighbulb had burned out.
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. Replace light bulb in unit.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Flies were present in the kitchen area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/14/2015 | Routine | |
NOTES:
- Review when and where to wash hands with employees. Conduct regular training on this topic.
- Reviewed Employee Health.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Fly paper observed directly over food preparation surface.
Correction: Protect food from miscellaneous sources of contamination. Do not hang fly paper near clean dishes/utensils and near food preparation areas or food contact areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food product and commercially processed sliced yellow cheeses 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside all of the refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove personal items preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas in kitchen noted in need of cleaning: 1) under heavy equipment and behind heavy equipment
Correction: 2) inside of grill area and pull-out drawer of grill area
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06/10/2015 | Routine | |
NOTES:
- Ensure that unpasturized shelled eggs are kept cold (at 41 degree F or below) between long periods of orders. Otherwise, discard after holding at room temperature at greater than 4 hours.
- Discussed Employee Health and Allergen Awareness flyer with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shelled eggs stored over meats and jellies in the dining area reach-in refrigeration unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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02/09/2015 | Risk Factor | |
NOTES:
- Proper thawing observed of whole, raw chicken during inspection.
- No cooking observed during inspection.
- Ice machine is currently being repaired.
- The kitchen is noted in need of deep cleaning.
- Proper working thermometers observed in all cold-holding units. Good job!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. 1. Observed raw hamburger meat on second shelf. Meat was in metal pan, however, the packages were leaking a large amount of meat juice. 2. Observed unpasturized eggs improperly stored in WIR. Corrected both actions during inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The drain plug for the three compartment sink was absent in the sanitizing compartment. PIC stated during inspection that the replacement part has been ordered.
Correction: Discard, replace or repair the drain plug to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Many flies and gnats observed during inspection. PIC stated that the facility tries very hard to keep them away. Some outside treatment being performed but the amount of flies present does not observe to be getting better.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/10/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle found in ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used. One bucket with several cloths observed during inspection.
Correction: Ensure that each station of food prep has its own wiping bucket and that the serving area has a wiping bucket solely for that area. Do not use one bucket for all surfaces. Discussed this with manager during inspection. Wiping bucket made for dining / serving area during inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in some of the freezer sections of the cold-holding units. .
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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (plastic BBQ containers) were observed reused for the storage of various food products. Also, reused egg cartons also observed during inspection.
Correction: Discontinue the reuse of manufacturer containers for various food storage. Provide approved reusable food storage containers designed for your food storage needs. Additionally, do not reuse egg cartons. Please discard after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the floor has accumulations of grime and debris, especially behind units and grill area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cold holding units in the seating area and kitchen 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed the presence of flies and gnats during inspection.
Correction: Eliminate harborage conditions by cleaning facility often and covering discarded food as much as possible.
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06/04/2014 | Routine | |
Several chest freezers were off and being defrosted at time of inspection. Discussed with owner the importance of proper hand washing and proper handling of ready to eat foods with either gloves, tongs, deli paper, etc.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves, hvac vents and behind and under equipment 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist, common house flies and fruit flies present
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/10/2014 | Routine | |
Violations discussed for correction.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine, interior of microwave oven, interior of coolers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities located in front service area and in kitchen were blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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: Floor in kitchen 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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04/16/2013 | Routine | |
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