Significant improvements made, with additional work needed for facility issues. Check issues during next routine inspection.
- Person in Charge (repeated violation)
Observation: Some staff members with outdated district food handler cards - including cooks and dishwashers.
Correction: Obtain current cards right away.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital thermometer obtained and present, does not have literature but, is not thin tipped.
Correction: Thin tipped, instant read thermometers looked up on net during inspection - for order. Ensure at least one is present and suggest obtaining 2-3 as units will break. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Oven door with latch installed, per cook, oven working and latch keeps door closed to avoid falling open. Grease drip pan system repaired. Noted one pan in hood plastic - temporary measure. Prep table with torn gaskets.
Correction: Replace plastic pan with metal right away. Replace gaskets. Good repairs. Area under grill clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Food preparation sink drain repaired since last inspection but with small dripping leak now.
Correction: Plumber called during inspection. Contact EHS for file update when repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling leak repaired. Stained ceiling tiles in back room still present and wall with painted block with paint deteriorating (in cool area of kitchen, not an immediate food safety issue, may need to wait till spring).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Back of dishwashing area improved, with some unusable items still kept, back room with multiple unneeded and unusable items present, making cleaning and pest control more difficult.
Correction: Continue removing items that cannot be used in facility and organize back room. Sort through items and remove / discard items that are not used, and not approved items to use in the restaurant and remove from facility.
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01/12/2016 | Follow-up | |
Only critical issues checked today. Following inspection to check facility issues, ie damaged tiles, unsealed areas, equipment repairs, and plumbing (suggest repairing drain right away). Immediate issues improved.
- Person in Charge (repeated violation)
Observation: Some staff members with outdated district food handler cards - including cooks and dishwashers.
Correction: Obtain current cards right away.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment in poor repair: Oven door propped closed with board. Grease drip pan for grill with grease dripping along entire pan instead of flowing out at end resulting in greasy papers and build up on floor.
Correction: Repair these and any equipment that is either out of order or does not operate properly, right away.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Food preparation sink drain leaking with water flowing down floor to drain adding to attraction to pests such as flies.
Correction: Have drain repaired.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Lights in back storeroom uncovered.
Correction: Cover lights or use shatterproof bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling leaking in dining area (not above tables), area blocked off, some areas in floor pitted, back hall way painted block with paint deteriorating. Tiles in back room badly stained, damaged or missing.
Correction: Provide expected repair dates to EHS. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: No flies seen in facility. Dumpster closed but with gnats present and bottom rusting. Some items stored at back of facility. Most food in facility covered (except two insert pans on steam table)
Correction: Replace dumpster - spray now for gnats. Discussed, plumbing and sometimes equipment with moisture leakage etc. contribute to pest attraction. Cleaning improved, all cleaning not checked today. No longer critical issue - now maintenance and repair issues, so marked as corrected.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Multiple unneeded items present, making cleaning and pest control more difficult including - old egg boxes, Styrofoam cooler, containers that cannot be used for food leftover containers, and other items.
Correction: Sort through items and remove / discard items that are not used, and not approved items to use in the restaurant and remove from facility.
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11/16/2015 | Follow-up | |
Overall mixed sanitation seen. Good overall food temperatures with some items placed on grill top out of temperature for hot holding, and some items "set aside instead of hot holding or cooling and cold holding" - and one item in Walk in refrigerator with unknown time cooling but estimated > 6 hrs above 41 F. No food temperatures taken, only one working dial food thermometer present. Food storage needed improvement in the walk in refrigerator and 2 reach in units, but good in 3 units. Leftover date labels not seen. Items on buffet line in cold holding held using ice - and tested in the 50's < 4 hours since placed in unit - discard after 30 minutes. Equipment repairs needed and removing unneeded items / broken equipment etc. needed. Replacement of soiled / damaged ceiling tiles and light covers needed. Thawing practices poor, and corrected. Sanitizer in place and used, but same utensil used for "raw" items on grill and cooked - corrected. Good employee health knowledge when consulting flyer - storage practices for bottled soda poor and corrected. Four staff members with outdated food handler cards - update immediately. All food temperatures taken with EHS thermocouple calibrated at 32.1 F. Since last inspection walk in freezer and out of order salad preparation refrigerators repaired. Follow up within 2 weeks.
- Person in Charge (repeated violation)
Observation: Some staff members with outdated district food handler cards - including cooks and dishwashers.
Correction: Obtain current cards right away.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Cook touching bread from grill with bare hands to cut.
Correction: Suggest using a utensil to secure bread in place if possible and if not to wear gloves - training done. 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: The following cross contamination issues seen: -Uncovered bread and bacon present. -Same spatula used for both raw and cooked at grill. -Raw meats and shell eggs stored over ready to eat in two reach in refrigerators. -Raw chicken and raw beef stored together in bus tub in walk in refrigerator. Fan with build up of dust - on kitchen 83 F.
Correction: Uncovered food covered. Spatula cleaned and new spatula placed at grill so that two are present. Discussed use raw spatula for any undercooked foods and if a surface is cooked / not partially raw/bloody use cooked utensil. Ensure both are washed, rinsed and sanitized no less than every 4 hours and more frequently due to presence of flies in facility. Meat and egg storage corrected. Discontinue use of fan until cleaned.
- Thawing (corrected on site)
Observation: Two packages or raw beef out at Room Temperature < 2 hours thawing, and bucket of fish frozen in water in food prep sink, but not under running water.
Correction: Beef prepared during inspection, water turned on slow for fish, and partial thawing done by 2 hour period - fish being repackaged to freeze. 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
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Green beans, and greens left out on food cart in covered containers after filling pans for buffet line, tested at 96 and 75 F (bowl half full). Pan of cut up cooked potatoes covered with foil tested at 46 F after unknown period of time since prepared, but possibly about 7 hours.
Correction: Foods voluntarily discarded. Ensure foods are cooled quickly and monitored for correct temperatures and times or keep hot until ready to cool and store.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Three insert pans with lids, gravy, cut up potatoes, and grits, held on grill top (mostly off) to hot hold. Gravy mostly on grill with good temperatures 144 to 178 (end on grill), grits and potatoes 101 and 113 F and present for about 6 hours.
Correction: Potatoes and grits voluntarily discarded. Ensure food for hot holding is held at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items on the cold end of the buffet line tested in mid 50s present about 3.5 hours.
Correction: Ensure items are thrown out within 30 minutes (done). Food normally kept and placed in walk in refrigerator as a leftover and used next day. No food temperatures taken, cold items kept cold using ice that had mostly melted. Ensure food temperatures are taken before keeping foods for leftovers and cold hold foods at 41 F or below to prevent the rapid growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Leftover labels not seen - multiple leftovers present.
Correction: Date label all foods that are opened / prepared and kept for more than 24 hours. Ensure food is used or discarded within 7 days. Keeping foods longer period will allow for the growth of harmful bacteria that is able to grow under refrigeration.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment in poor repair: Oven door propped closed with board. Grease drip pan for grill with grease dripping along entire pan instead of flowing out at end resulting in greasy papers and build up on floor.
Correction: Repair these and any equipment that is either out of order or does not operate properly, right away.
- Plumbing System Maintained in Good Repair
Observation: Food preparation sink drain leaking with water flowing down floor to drain adding to attraction to pests such as flies.
Correction: Have drain repaired.
- Light Bulbs Protective Shielding
Observation: Lights in back storeroom uncovered.
Correction: Cover lights or use shatterproof bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling leaking in dining area (not above tables), area blocked off, some areas in floor pitted, back hall way painted block with paint deteriorating. Tiles in back room badly stained, damaged or missing.
Correction: Provide expected repair dates to EHS. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Flies present in facility with the following contributing factors: Unrepaired equipment with grease leaking onto papers and floor, uncovered container of soiled cleaning clothes, unneeded and unused items kept in facility (several), Missing and damaged tiles etc, leaking drain line from food prep sink with water running down floor to drain, food carts that are not clean and difficult to clean, spice and small can shelving soiled, dumpster open with some garbage loose in unit. *Fly strip placed over the top of the dishmachine.
Correction: Remove fly strip. Fly strips can be placed in preapproved areas such as over the mop sink, etc. Repair broken equipment and drains, Clean thoroughly and frequently - sanitize all food preparation surfaces when not continually in use and monitored for presence of flies, Clean al non - food contact surfaces, cover containers of soiled clothes, close the dumpster, Ensure all food is adequately contained and not loose to attract and provide breeding site for flies. Contact pest control operator. Remove unneeded items from facility.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Multiple unneeded items present, making cleaning and pest control more difficult including - old egg boxes, Styrofoam cooler, containers that cannot be used for food leftover containers, and other items.
Correction: Sort through items and remove / discard items that are not used, and not approved items to use in the restaurant and remove from facility.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bioflow stored above food in food rack. Fly spray (used at back door - ok) stored with paint etc.
Correction: Move chemical and store below and separate from food, food preparation surfaces, food containers, etc. Store any approved pesticides separate from other chemicals and from all food, food containers, food preparation surfaces etc.
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11/02/2015 | Routine | |
Follow up with mixed results. Leftover labeling mixed. Some items in walk in refrigerator labeled, others not. Items in kitchen cold holding not labeled. Discussed, foods in preparation refrigerator and reach in refrigerators kept more than one day, and must be labeled. Often foods are taken from large batch in the walk in refrigerator - must keep same leftover date. Right reach in refrigerator with unit temp at 40 F and crab cake mix checked at 42 F with EHS thermocouple. Suggest moving to more reliable refrigeration. Left unit remains above temperature at 45-51 F. Cook uncertain of time foods have been in unit. Limited amount of time and temperature controlled (TCS) food present. Discard items checked at above 41 F. Have refrigeration maintenance done. Do not hold TCS foods in units until they can reliably hold foods at 41 F or below. ****Only dial thermometer/s present. Obtain thin tipped, instant read thermometer that reads at the tip***. Cleaning improved, with continued efforts needed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Date labels missing in walk in refrigerator and on working stock that is out and kept overnight.
Correction: Ensure all leftovers are labeled with the date made or opened and used or discarded within 7 days. If working stock is taken out for only one - two meal periods, date labels not needed, but if working stock kept for 24 hours items must have date label to match original container.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving, carts, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some ceiling tiles and light covers in poor condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items not needed present in facility.
Correction: Remove all unneeded items to make cleaning easier and reduce harborage for pests.
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07/09/2015 | Follow-up | |
Overall mixed inspection. Good handwashing, with overall good glove use, but bare hand contact noted. Sanitizing solution in place in kitchen and bar at 50 and 200 ppm Cl and used for food contact surfaces. Non- food contact surfaces in need of additional cleaning. Poor cold holding except for top holding in prep table and top shelves of reach in refrigerators for kitchen refrigeration with good cold holding in walk in units. Poor date labeling, but good overall storage noted. Good employee health. Discussed with owner. Contact refrigeration repair. Prep table with blockage for coils removed and thermostat adjusted down to 40 F. Follow up for leftovers and to spot check status for flies.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bar tender cutting lemons at bar with bare hands, bread taken out to prepare with bare hands.
Correction: Discussed with bar tender, clean lemons with plain water, and cut in kitchen where there is sufficient lighting, while wearing gloves. Ensure gloves are used when taking bread from bag, to prevent bare hand contact both for bread removed and remaining bread.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Cooked sausage stored with raw meats in bottom holding of prep table.
Correction: Food voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1) Foods in bottom holding of prep table for longer than 4 hours cold holding from 47-51 F to include hot dogs, raw and cooked sausage, raw hamburger, raw steak, turkey bacon and cream cheese. Foods stored on second and third shelves for reach in refrigerator, raw steak and crab cake mix, 46 and 48 F for > 4 hours, foods stored on second and third shelves of second reach in refrigerator > 4 hours 46-52 F potato salad, slaw, homemade applesauce, and sour cream. All temperatures taken with EHS thermocouple calibrated at 32.2 F. NOTED NO THIN Tipped instant read at the tip Thermometer present to check temps.
2) Potatoes and grits out at room temperature > 1 hr to reheat.
Correction: 1) Foods above voluntarily discarded. While EHS typing report, owner noted prep table with part of coils blocked and thermostat turned up. Both corrected. Owner placing calibrated thermometer in unit now. Ensure reach in refrigerators are repaired today. ***Ensure foods are correctly cold holding at 41 F or below by temperature checking foods before beginning preparation for the day and no less than every 4 hours, every 2-3 hours to be able to save foods.
2) Do not take foods out to reheat until ready to do so.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Date labels missing in walk in refrigerator and on working stock that is out and kept overnight.
Correction: Ensure all leftovers are labeled with the date made or opened and used or discarded within 7 days. If working stock is taken out for only one - two meal periods, date labels not needed, but if working stock kept for 24 hours items must have date label to match original container.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving, carts, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Some ceiling tiles and light covers in poor condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Fly strips back dishwashing area above clean dishes.
Correction: Fly strips not to be placed in kitchen, however, to reduce problem with flies in area with high fly populations, a strip can be placed only above the dish machine and under the dirty dish counter. Improve cleaning of non food contact surfaces, clean drains, and work with pest control operator for other suggestions to reduce fly populations. About 4-6 flies seen during inspection.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Items not needed present in facility.
Correction: Remove all unneeded items to make cleaning easier and reduce harborage for pests.
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06/30/2015 | Routine | |
Follow up inspection with much improvement seen. Observed good handwashing, sanitizer in place, good cooling technique in practice, good food temperatures and storage with good overall labeling. Good overall glove use, with one instance of bare hand contact when making salad, corrected. Unable to observe reheat/hot hold items, however, per owner, new process in place to reheat immediately then place in steam tables. Process for holding bacon improved, with bacon cooked crispy, and held in single layer, so not moist due to undercooking/layers/grease etc., allowing bacon to hold at room temperature (protected from contamination) for one day. Employee health flyer present and mixed knowledge without checking. Keep refreshing policy. Cleaning improved, with cleaning and sanitizing wiping buckets in each area, and sanitizer tested at 200 ppm Cl. Some noncritical issues not improved. One item essential for managing food safety, but listed as noncritical is the instant read, thin tipped thermometer. Suggest obtaining and using right away.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment not working:
-Two sets of lights out
-Walk in refrigerator floor rusted
-Walk in freezer with "ice flowing down under fan"
-Lowboy not working
-Prep table used for storage and prep surface.
-Oven door propped open by board.
Correction: Repair or replace broken equipment.
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04/21/2015 | Follow-up | |
Overall mixed inspection. Good employee health knowledge for symptoms, and mixed for diseases and return time. Flyer in place, review policy with all staff. Handwashing mixed, additional handwashing needed by main cook, who handles raw and ready to eat foods in the main cooks area, good handwashing by other staff. Good cold holding and hot holding temperatures, with some foods taken out ahead of time to reheat and place in hot holding, not rapidly reheated and placed in hot holding. Planning when to remove foods from refrigeration for reheating and hot holding to minimize time at room temperature is essential. Cooling and date labeling mixed. Food temperatures taken with EHS thermocouple calibrated at 32.2. Follow up in one month.
- Person in Charge
Observation: Some staff without current district food handler cards.
Correction: Ensure all staff have current district food handler cards.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following items noted: 1) Cook with gloves put on to crack shell eggs and cook, then continued to handle spice containers, utensils etc.
2) Raw chicken stored over raw bacon and raw sausage stored over raw beef in walk in refrigerator.
3) Raw steak stored over cooked sausage in bottom holding of prep table.
Correction: CORRECTED DURING INSPECTION: 1) Review process with cook. Wear gloves with ready to eat foods. After handling raw product wash hands then continue cooking. Ensure all items handled are cleaned and sanitized.
2) Store raw product with items with highest cooking temperature below other raw product.
3) Store raw under ready to eat.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork roast reheated 3 hours ago and set out on counter in a covered pan, not put in hot holding or rapidly cooled temperature checked at 95 F.
Correction: Roast voluntarily discarded. Ensure cooling items are rapidly cooled from 135 F to 70 F in 2 hours or less and from 70 F to 41 F in 4 hours or less using the method best suited for the type of food that is cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: 1) Par cooked bacon kept in pan on grill x 2 - 3 hrs holding in 90's. 2) Items taken from cold holding to reheat and place in hot holding set on back of stove (next to cooking food) x 1 & 1/2 hrs temperature checked at 59 F and 85 F.
Correction: 1) Bacon reheated to > 175 F during inspection. Discussed with owner, bacon can be parcooked then reheated to 165 F or higher x 15 seconds, but it must either be held hot or held cold until reheated. Owner stated bacon will be cooled and cold held.
2) Items kept at room temperature reheated to > 165 x 15 seconds.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Some items in the walk in refrigerator with date labels seen, items in all other cold holding units made over 24 hours ago with no labels seen.
Correction: Ensure all foods prepared and kept over 24 hours or opened commercial containers are date labeled and if not used within 7 days are discarded.
- Cooling, Heating, and Holding Capacities
Observation: Insufficient hot holding equipment present for the amounts and types of foods that are cooked and hot held or reheated and hot held. Historically, most food temperatures issues seen in the facility related to lack of enough hot holding equipment or not cooling rapidly before placing in cold holding.
Correction: Obtain and use additional hot holding equipment such as a hot box etc. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment not working:
-Two sets of lights out
-Walk in refrigerator floor rusted
-Walk in freezer with "ice flowing down under fan"
-Lowboy not working
-Prep table used for storage and prep surface.
-Oven door propped open by board.
Correction: Repair or replace broken equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Areas under equipment, storage bins, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Dish sink with water dripping on the floor. Floor drain closed and standing water cleaned with shop vac by dishwasher.
Correction: Repair leak. Ensure floor drains under sinks are open.
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02/25/2015 | Routine | |
Overall improved sanitary conditions. Noted all foods checked in temperature. New or additional hot holding equipment not seen. Discussed, If "hot holding foods" do not fit on the steam table, ensure that oven or stovetop heat is set to keep foods at 135 F or above. Cooling times and temperatures good. Discussed, if too busy to cool adequately between breakfast and lunch, keep foods hot until they can be cooled correctly. Cleaning improved, noted shelving in the walk in refrigerator are clean, but rusty - replace. Vegetable reach in refrigerator with additional cleaning needed. Leftover date labeling seen. Good overall food storage, but some items stored together (bowl of chicken on top of ribs) due to overcrowded walk in refrigerator. Suggest keeping less food or adding an additional refrigerator. Overall improved cleaning. Removal of excess material from facility improved, but some unneeded items present. Three staff still need current district food handler cards. Lights in back prep area out, replace. Reviewed employee health, ensure policy is reviewed with all staff.
No violation noted during this evaluation. | 11/13/2014 | Follow-up | |
Mixed inspection. On arrival sanitizer not in use, then corrected. No handwashing viewed, but no violations seen. Good glove use. Better processes needed to ensure good food safety for "hot, cooling and thawing foods" Raw fish thawing in sink, improperly in standing water tested at 50 F < 4 hrs. Discussed good thawing. Storage good, leftover labeling sporadic. Better cleaning needed especially in the walk in refrigerator and non food contact areas. Excess material present in the facility making cleaning harder. Several food containers in poor condition. Bar and back storage areas not checked.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Several items left at room temperature - items set aside to cool in pans with lids on, items held in danger zone to "keep warm" during meal. Ribs in oven 118 stem temp, BBQ in tub on prep counter, 124 F < 4 hrs, potatoes < 4 hrs, grits etc. in pans with lids, waiting to cool.
Correction: Discussed with owner, keep hot foods hot, ie use small steam table or other hot holding equipment to hold foods at 135 or above. Intent was not to discard food at the end of the meal period. Either cool to 41 in 6 hrs or less from time food was reheated for service, or reheat to 165 or above and begin cooling process to keep ribs. Cool hot foods, ie. lids off, stir, place pans in tubs with ice for rapid cooling. Monitor temperature with calibrated sanitized food thermometer, and time since removing from heat.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigerators 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: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: No sanitizing solution present on arrival.
Correction: Chlorine solution made and used before EHS departure.
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10/16/2014 | Risk Factor | |
EHS to facility to follow up leftover labeling and management. All leftovers labeled, and no outdated leftovers seen.
No violation noted during this evaluation. | 06/03/2014 | Follow-up | |
Overall very good to excellent sanitation. Food contact surfaces clean, sanitizer in place at 100 ppm Cl and used. Good handwashing, glove use, food temperatures and storage. Two food items left a room temperature for 1-2 hrs. Ensure food is either kept hot or cold. Good employee health knoweldge, new flyer given and discussed.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Ice bucket not a food grade container.
Correction: Discussed with owner, bucket will be replaced with clean, sanitized pickle bucket.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No leftover date labels seen.
Correction: Ensure leftovers are date labeled and not used for longer than 7 days from date of preparation or in the case of commercially prepared items from the date of opening.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Additional cleaning needed inside refrigerators, especially shelving and fan covers in the walk in refrigerator, some shelving in kitchen, and especially door handles for equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: New light installed in back dish area not covered.
Correction: Ensure light is covered.
- Lighting, Intensity
Observation: Set of lights in back dish area not working.
Correction: Replace bulbs and or repair lighting.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Fly strip present close to food area.
Correction: Remove fly strip. Areas where no food or dishes are present identified for additional fly control.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located above a food prep area.
Correction: Items moved during inspection. Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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05/28/2014 | Routine | |
Follow up done for leftover labels. Items seen all with leftover date labels.
No violation noted during this evaluation. | 11/20/2013 | Other | |
Overall good sanitation. Noted good handwashing and no bare hand contact, sanitizer in place in dish area at 200 ppm Cl and used, cooks area state sanitizer discarded. Suggest keep cleaning and sanitizing buckets in place while preparing foods. Good overall food temperatures with improvements needed in cooling process. Noted raw chicken thawing in standing water in 3 vat sink. Discussed options for good thawing when large amounts of meat must be thawed at the same time. Chicken surfaces checked from 47-47 with thermocouple and cook states present < 1 hour. Sink water temperature warm, but checked in mid 60's on cold water. **Review leftover process and ensure leftovers are properly labeled, and if not used within 7 days, discarded.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Green beans and collards from last night temperature checked at 51 and 54 in the walk in refrigerator.
Correction: Discard items - cook removed for disposal. Discussed with owner, ensure cooling is reviewed with night shift staff.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels seen for opened commercial items or prepared ready to eat foods in any cold holding checked.
Correction: Ensure all leftovers are labeled starting with the date of opening or preparation and with a discard date of not longer than 7 days to prevent customer illness from bacteria that can grow in foods kept under refrigeration is given enough time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ventilation, some areas of the ceiling, exhaust hood filters, and food carts need cleaned. Noted stacked storage bin rusty.
Correction: Clean soiled areas. Ensure storage bin is smooth and cleanable.
- Lighting, Intensity
Observation: Two lights out over the grill and steam table area.
Correction: Ensure bulbs are replaced, or lights are repaired and fully functional.
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11/14/2013 | Routine | |
Overall significant improvements noted, good handwashing, good overall glove use, with some improvements in grill area needed, good overall date labeling. Good cooling, cooked apples cooling x 45 minutes tested at 84 F, properly panned and located in walk in refrigerator for good cooling. Practice of par-cooking sausage discontinued. Sausage cooked and hot held in steam table at 161 F today. Sanitizer in place throughout at 50, 100, 100, 200, and 100 ppm Cl. Food contact surfaces clean and sanitized. Improvements still needed for equipment repair. One oven out of order and other oven, with door that must be propped shut with board. Please repair or replace equipment. Noted, a can of home canned food - for staff observed in facility refrigerator. Item removed immediately. Discussed, ensure only food from approved sources is located in kitchen, with facility food or anywhere it may get into facility food. Most staff in facility with expired or no Western Tidewater food handler cards.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Bread for toaster handled with bare hands.
Correction: Discussed with cook, toast with no final cook temperature. If working at the grill and unable to safely wear food handler gloves, use utensils to prevent barehand contact.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Some containers still present, both for immediate use and back up supplies in back room, that are not designed for reuse.
Correction: Discard damaged containers and lids. Remove all containers that and not designed for multiuse, and use smooth durable, cleanable containers for food storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Oven door will not remain closed and is propped closed with a board.
Correction: Repair the oven door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Significant cleaning done, however, some deep cleaning needed, ie, hood for grill, food carts, with "wire squares" located close to fryers, bottom shelving, and shelving in walk in refrigerator.
Correction: Continue deep cleaning. Suggest, thoroughly clean food carts and locate these carts away from fryers and grill. Use carts with solid shelving for fryer and grill area as they will become greasy with breading etc. and are much easier to clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Excess, unneeded material in facility improved, but additional work still needed.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/24/2013 | Follow-up | |
Overall mixed inspection with the following noted. Overall good handwashing, with one worker needing better practices, no violations noted, but handwashing not done immediately after touching things like raw meat to avoid contamination of sanitized surfaces or other foods, food contact surfaces cleaned and sanitized with 100 ppm Cl in the kitchen, poor labeling throughout, good storage to prevent cross contamination.
1) Lighting in the walk in refrigerator needs to be brighter and can be improved by moving boxes stored up on top shelves blocking the light.
2) In the bar area same sanitizing solution/clothes used for patron tables and the bar - discussed, discontinue this practice and ensure separate sanitizing solution and clothes are used for the bar area and all patron areas.
3) **Sausage cooked in varying degrees from very pink sausage to mostly cooked, placed in pan on cart next to grill for ? amount of time, then reheated when ordered. Discussed with owner, to par cook sausage, cooling and holding temperatures must still be met, then reheating temperatures must be met. Reheating done today not representative as cook "waited" on inspector before pulling sausage from fryer. Owner stated he will speak with cooks and stop this practice. Discussed, much safer to completely cook sausage, then hot hold until ordered.
4) Poor cooling technique with grits and potatoes, cooked, then potatoes cubed, put in deep containers with lids next to grill for about 2 hours. Potatoes, just at 70-71 F probably due to cubing potatoes. Reviewed cooling techniques.
5) Western Tidewater food handler cards needed for some staff. Ensure all staff have current Western Tidewater food handler cards.
Follow up in 1 month.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Toast and precooked bacon handled with bare hands.
Correction: Discussed with cook, if working at the grill and unable to safely wear food handler gloves, use utensils to prevent barehand contact.
- Critical: Cooling* (corrected on site)
Observation: Grits in container "cooling" on stand by grill x 2 hours, 102 F stem temp
Correction: Grits voluntarily discarded during inspection. Discussed, good cooling techniques.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Food containers in poor condition present, with cracks, marred surfaces etc. Some containers not designed for multiuse.
Correction: Discard damaged containers and lids. Remove all containers that and not designed for multiuse, and use smooth durable, cleanable containers for food storage.
- Equipment - Good Repair and Proper Adjustment
Observation: Oven door will not remain closed and is propped closed with a board.
Correction: Repair the oven door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Several non food contact surfaces soiled.
Correction: Deep cleaning needed.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/27/2013 | Routine | |
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