Inspection conducted as a follow up to the February 17, 2016 report.
All items noted on the previous inspection have been corrected-great job by all staff members!
Time as a public health control not being used for bacon. Cooked bacon stored in coolers.
No violation noted during this evaluation. | 03/22/2016 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Please notify the health department once the floor drain and the refrigerated drawers have been repaired.
-Time as a public health control policy discussed.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employees removing gloves and replacing them without first washing hands. The PIC discussed handwashing with the employees during the inspection.
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.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans stored above the prep table on the line. The PIC removed the dented cans and placed them away from the prep area during the inspection.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed employee place raw foods on the grill with gloved hands. The employee continued with food prep without removing his gloves and washing his hands. The PIC discussed proper glove use and handwashing with the employee during the inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed the foods stored in the top of the salad prep station and the bacon bits/tortilla strips/croutons all stored uncovered or unwrapped.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: the Cooked pasta (47'F and 49'F) and the cooked chicken (47'F) stored in the cooks drawers under the saute table. The PIC discarded all PHF's in this cooler and contacted the repair company during the inspection.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Observed homemade cheese sauce, cooked ribs, homemade chili sauce, port wine sauce and cooked mushrooms and onions mixture all stored in the coolers that were not dated. The PIC had the foods labeled during the inspection.
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: Time as a Public Health Control* (corrected on site)
Observation: The cooked bacon for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Observed slices of cooked bacon (not crispy) and bacon bits stored at room temperature. Grease observed in the bottom of the container of the bacon bits. Bacon measured at 64'F during the inspection. Provided a policy for time as a public health control for the PIC.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in the expo prep cooler, salad station, breading station and bar reach in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The rinse sink, 3 compartment sink and the mop sinks are not longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plastic food storage containers were observed in a state of disrepair and damaged. Several containers were observed to be broken and cracked stored on the drying rack.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the food storage containers stored on the drying rack 2. the coffee cups at the wait station 3. the knives at the wait station 3. the mixer bowl 4. the can opener blade 5. the slicer blade and surrounding areas. The PIC had all items taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the stand oven was observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the oven 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 (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the storage racks in the back prep area 2. the interior of the reach in cooler in the back prep area 3. the exterior of the food storage containers 4. the top of the guard on the mixer 5. the exterior of the plates stored on the front line
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several food storage containers on the clean storage rack that were 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink on the prep line in the front of the kitchen was measured at a temperature less than 100°F. Water was left on for several minutes and reached a maximum temperature of 80'F.
Correction: 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the warewashing area is being used as a dump station. Observed food debris in the basin of the sink. The PIC advised the staff to no longer dump foods or drain products in this sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Observed the floor drain under the dishmachine to be overflowing onto the floor. The water flows from the floor drain to another drain across the floor. The PIC has a work order in to repair the floor drain. Please notify the health department as soon as this floor drain has been repaired.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the ground adjacent to the grease receptacle outside of the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing station on the front line. The PIC had an employee provide soap during the inspection.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. The PIC labeled the spray bottles during the inspection.
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.
|
02/17/2016 | Routine | |
Discussed the following with the Person In Charge:
1) Unwrapped Straws
2) Cutting Boards
3) Plate Storage
4) Provide thin probe thermometer and thermometer for cold holding units throughout the kitchen.
5) Provide parasite destruction information for the salmon as soon as possible.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinks stored on the prep tables throughout the kitchen. PIC moved drinks to a designated area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw hamburger stored over raw salmon on the storage rack. PIC relocated the raw hamburger under the raw salmon.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Records - Creation and Retention
Observation: Observed no parasite destruction records maintained for the salmon.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) Several stainless steel food containers 2) Ladles 3) Several cutting boards 4) Several plates. PIC relocated all equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave ovens were observed soiled. PIC had employee clean the interior of the microwave ovens.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
|
08/17/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-The facility is having the entire kitchen re-grouted and broken floor tiles replaced within the next week.
-Ensure the drain in the bar area is directed into the floor drain and not onto the floor.
-Remove the consumer advisory provided for the children's menu.
Significant improvements made within the facility since the previous inspection, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized or changed out every shift. Shifts lasts more than 5 hours. Discussed proper cleaning and sanitizing schedules with the PIC during the inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are washed, rinsed and sanitized or changed out at least once every 4 hours.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed tortilla strips, croutons and bacon bits all stored by the salad station without being covered or wrapped. The PIC covered the food containers during the inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken Tortilla Soup was observed to be hot holding at improper temperatures. Soup was measured at 131'F internally during the inspection. The PIC had the soup reheated to 168'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The cooked bacon and sliced cheese were observed to be cold holding at improper temperatures. The bacon bits sitting out at room temperature were measured at 72'F. Grease was accumulated at the bottom of the container. Sliced cheese in the prep cooler measured at 45'F. Lid was observed to be left open on this cooler. PIC discarded the sliced cheese and will store inside the cooler.
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Several handsinks and prep sinks throughout the kitchen are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1. the tongs stored on the drying rack (discarded) 2. several plastic containers on the storage racks.
Correction: Repair/replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The small cutting boards in the bar and wait station and the red cutting board on the prep 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of several stainless steel containers stored on the top of the drying rack 2. the exterior of the bulk sugar bin 3. the exterior of several plastic and stainless steel containers (date marking stickers).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and stainless steel containers on the storage rack were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic straws were observed stored unprotected at the wait station and in the bar.
Correction: Store plastic straws in the original protective package to protect from contamination until used.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the front of the kitchen was measured at a temperature less than 100°F. Water was allowed to run for several minutes and only reached a maximum temperature of 70'F. PIC will contact the repair company to ensure the water is measured at a minimum of 100'F.
Correction: 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps observed along the side of the back door of the kitchen.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the facility and the walls by the mop sink 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.
|
02/23/2015 | Routine | |
Inspection conducted due to a complaint received regarding a screw found in a customer's take out salad.
PIC was aware of another situation where a customer found a small screw in their salad while eating in the restaurant.
PIC put a work order in to repair this section of the cooler immediately.
PIC: Person in Charge
- Equipment - Good Repair and Proper Adjustment
Observation: The top of the salad prep cooler was observed in a state of disrepair and damaged. Top part of the salad prep cooler was observed to be hanging down and missing a screw. This section of the cooler holds the plates used for salads. PIC contacted the repair company during the inspection.
Correction: Repair the prep cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
|
06/09/2014 | Complaint | |
Inspection was conducted as a follow up to the February 11, 2014 report.
The above observations and the following were discussed with the person in charge:
-Ensure dishmachine is ran several times prior to washing and sanitizing dishes.
-Facility is no longer using the sanitizer spray bottles and wash water buckets on the lines. Sanitizer buckets and rags are being used and changed out at least once every 4 hours.
-Quaternary ammonium 146 sanitizer in the 3 compartment sink measured at 150 ppm.
Facility has corrected all violations noted on the previous report, excellent job by all staff members!
No violation noted during this evaluation. | 03/12/2014 | Follow-up | |
Additional Equipment Temperatures: Wait Station RIC: 40'F, Prep Cooler: 40'F, Bar RIC: 34'F
Additional Food Temperatures: Diced Tomatoes-PT-IT: 42'F, Half & Half-RIC-ST: 40'F
The above observations and the following were discussed with the person in charge:
-Catering offered at facility, transporting equipment rented as needed.
-Employee health policy discussed.
-Door gaskets are on order for equipment throughout the kitchen.
-Dishmachine log provided. Please contact the health department once the dishmachine has been repaired.
-Handwashing sign provided for handsink by the grill. Water is a little slow to drain. Ensure repairs are made as needed.
-Replace the missing cover on the bottom of the reach in cooler across from the grill.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-Parasite destruction information for the raw salmon observed.
Facility was serving fresh squeezed lemonade in gallon jugs with catering services. No consumer advisory stating the product is not pasteurized was provided on the label. Facility stated they will discontinue selling the lemonade in the gallon jugs and will only serve it in the restaurant. If facility chooses to sell the lemonade in the gallon jugs, ensure the consumer advisory is provided on the label.
The person in charge was knowledgeable, very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The lemons stored in the box on the dry storage shelf were observed unsound or adulterated. Observed several lemons molded inside the box. Lemons were still being used. The PIC discarded the lemons during the inspection.
Correction: Ensure food is safe and unadulterated.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee place olives into a customers drink with her bare hands. Employee was reminded not to handle ready to eat food with her 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger stored under raw chicken in the walk in cooler. PIC placed the raw chicken under the raw hamburger during the inspection.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Observed sugar, flour and breading stored in bulk containers without being labeled.
Correction: Label working containers with the common name of its contents. 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. Observed wiping cloths being stored in soapy water in the buckets throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed foods stored in the walk in cooler without being covered.
Correction: Store foods in a manner to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The foods stored in the top of the prep cooler by the burners were observed to be cold holding at improper temperatures. Observed cooked mushrooms (44'F) and peach salsa (45'F) in this cooler. Top of this cooler is removed daily to allow fro easy access to the foods stored inside. PIC turned the cooler down during the inspection. Discussed using time instead of temperature control for these foods if turning the cooler down does not keep the foods at 41'F and below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several prep coolers along the front line.
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 - Fixed Equipment, Spacing or Sealing
Observation: The handsink by the grill and the handsink between the prep coolers along the front line are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The tops of the prep cooler by the handsink along the front line was observed in a state of disrepair and damaged. The legs on the handsink between the prep coolers observed in disrepair.
Correction: Repair/replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The red and blue cutting boards 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. The tongs and ladle stored on the drying rack. 2. The sanitizer basin of the 3 compartment sink. PIC filled the sink with sanitizer to manually sanitize dishes and sink was observed to be soiled with grease and food.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the plastic containers on the drying racks (date marking stickers not removed) 2. the interior of the reach in cooler along the back prep line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. 1. The dishmachine final rinse was measured at 147'F and the maximum surface temperature was measured at 155'F. The 3 compartment sink was set up for sanitizing (Quaternary ammonium 146 sanitizer measured at 150 ppm) and the repair company was contacted during the inspection.
2. Several soap/sanitizer buckets stored throughout the kitchen had glass cleaner stored in the sanitizer basin and no sanitizer was provided. PIC removed all glass cleaner and had sanitizer provided.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel and plastic containers stored on the drying rack were found stacked while wet after cleaning and 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward along the front line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the grill in the front of the kitchen is blocked, preventing access by employees for easy handwashing. Observed a trash can stored in front of the handsink. PIC removed the trash can during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink between the prep coolers on the front line observed to be leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: 1. the floor drains throughout the kitchen 2. the ceiling vents in both restrooms 3. the floor in the walk in freezer.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer spray bottles stored on the prep table by the handsink in the wait station. PIC removed the spray bottles several times throughout the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/11/2014 | Routine | |
This inspection was conducted as a follow up to the February 4, 2013 inspection.
The above observations and the following were discussed with the person in charge:
-Please obtain the parasite destruction information for the raw salmon from the new supplier. PIC stated that the information has not yet been provided. Ensure a copy is provided to the health department and a copy is kept on file at the facility.
-Individual packets of filter powder is being used in the fryers for filtering the oil.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized or changed out at least once daily.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the onion dicer 2.the tongs stored on the drying rack. All items were taken to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven in the back of the kitchen was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: The plastic food containers on the drying and storage racks were found stacked while wet after cleaning and 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.
- Kitchenware and Tableware (repeated violation)
Observation: Plates and bowls on the front line were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store all plates, bowls and ramekins with food or lip-contact surface facing downward to prevent contamination prior to use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed adjacent to the grease receptacle container outside the facility.
Correction: The refuse/grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
03/11/2013 | Follow-up | |
Additional Equipment Temperatures: Bar Reach in Cooler: 40, Wait Station Reach in Cooler: 38'F
Additional Food Temperatures: Raw Beef-RIC-ST: 40'F, Raw Beef-Drawers-ST: 41'F, Raw Fish-Drawers-IT: 41'F, Diced Tomatoes-PT-IT: 34'F, Mashed Potatoes-HH-IT: 150'F, Baked Potato-HH-ST: 164'F, Sliced Tomato-PT-IT: 34'F, Raw Hamburger-PT-ST: 40'F, Caesar Dressing-PT-IT: 40'F, Pico de Gallo-PT-IT: 39'F, Sliced Tomato-RIC-IT: 41'F
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-The breading used for fish is being left out at room temperature. PIC stated the fish is placed in this breading and it is used 6 times then discarded. Advised PIC that if breading is going to be left at room temperature then it must be sifted or changed out at least once every 4 hours or keep the breading at 41'F or below.
-Consumer Advisory observed on the menu, ensure the asterisks is placed next to the Smokehouse Hamburger instead of the Smokehouse Chicken on the lunch menu.
-Parasite destruction information observed for the raw salmon. Ensure another parasite destruction form is provided is provided from any new companies used for the salmon. Please provide a copy to the health department and keep one on file at the facility.
-Obtain the exact measurements needed for the filter powder used in the fryers.
-Cooling procedures discussed. Recommend agitating the product while in the ice baths.
The quaternary ammonium 146 sanitizer that is used in the 3 compartment sink was measured at 200 ppm. Ensure the water temperature does not exceed 75'F - 80'F for sanitizer.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Food Sources Approved.
ServSafe information provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee handle raw hamburger with gloved hands. The employee removed his gloves then replaced his gloves without first washing his hands.
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.
- 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 chicken stored over ready to eat sauces in the walk in cooler. PIC moved the chicken to designated shelf during the inspection.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger stored over raw beef in the walk in cooler and in the reach in cooler in the back of the kitchen.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed sugar, flour and onion ring breading all stored in bulk containers without being labeled. PIC labeled the sugar during the inspection.
Correction: Label working containers with the common name of its contents. 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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized or changed out at least once daily.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer blade and surrounding areas 2.the tongs stored on the drying rack 3. the lettuce slicer. PIC took all items back to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven in the back of the kitchen was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven 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 (corrected on site)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the door on the reach in cooler in the back of the kitchen 2. the interior of the reach in freezer 3. the interior of the reach in cooler across from the tortilla chips warmer. PIC had all areas cleaned during the inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: The plastic food containers on the drying and storage racks were found stacked while wet after cleaning and 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.
- Kitchenware and Tableware
Observation: Plates, bowls and ramekins on the front line were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store all plates, bowls and ramekins with food or lip-contact surface facing downward to prevent contamination prior to use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed adjacent to the grease receptacle container outside the facility.
Correction: The refuse/grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
02/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Firebirds Wood Fired Grill, 1 Towne Centre 5100, Fredericksburg, VA 22407 »