Top left drawer has not been repaired. No product is being stored in this drawer.
Butter for toast and butter for waffles/pancakes, is held on the counter during the breakfast period (7 AM - 11 AM). Written procedures must be in place and butter must be labeled with a time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large tub of whipped butter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The hand sink in the waitstaff area was observed stained, with what appears to be coffee/tea. Nothing should be dumped in the hand sinks.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/14/2016 | Routine | |
Butter and creamers cannot be left on the counter, if temperature is the only measure being taken.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline refrigerated drawer unit was observed with spacing when closed. Food is not being stored in drawer where gasket is in need of being replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/12/2015 | Follow-up | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands after handling soiled utensils and then handling cleaned and sanitized plates, in the warewashing area, without conducting handwashing between activities.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs, sliced cheddar and grilled chicken pieces in the cookline refrigerated drawer unit, portioned tomato soup and mac & cheese in the cookline small maketable unit and sour cream in the wait prep/maketable unit were cold holding at improper temperatures (hot dogs-51F-52F, sliced cheddar-46F, grilled chicken pieces-44F-45F, portioned mac & cheese/tomato soup-46F-47F, sour cream-44F-45F). The operator rapidly cooled the TCS food products)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline small maketable unit, where portioned tomato soup and mac & cheese were stored was observed with and ambient air reading of 44 with elevated TCS food product temperatures. Also noted was ponded water in the bottom of the wait station maketable unit.
Correction: Repair the cookline small maketable unit and wait station maketable unit 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 cookline small maketable unit and the wait station maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters were noted with gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline refrigerated drawer unit was observed with spacing when closed. Also noted were elevated temperatures in the refrigerated drawer unit.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: A broken plumbing line/drain line was observed under the high temperature dishmachine.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the warewashing and wait service area.
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.
- Physical Facilities in Good Repair
Observation: Holes and cracks were noted in the rear warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/02/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Quat dispenser at utility sink is not dispensing sanitizing solution at an adequate concentration.
Correction: Adjust, calibrate, or repair the dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer
Correction: Replace inoperable light panel to provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/03/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris in the bins of an in-use sliverware caddy.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice maker splash plate are soiled with growth of pink mold.
Correction: Clean the surface of equipment at any time when contamination may have occurred, or per manufacturer specifications.
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01/21/2015 | Routine | |
Notes:
Maintenance call must be placed to get the walk-in cooler checked.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs inside walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair/adjust walk-in cooler 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Floors in the walk-in freezer and wall in the back room kitchen near water heater is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/02/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, test kit, and hi-temperature dish machine. Reviewed employee health.
Not sure why the temperatures of product in the top right drawer of the drawers under the grill are elevated. Continue to monitor product temperatures for the next several days of the diced chx, onions, and mushrooms. These specific items aren't typically monitored, but the data will help management decide whether or not to rearrange product placement for better temperature control, or whether a repair technician should be called in.
Rechecked cooked onion and cooked mushroom temperatures since moving them further back in the drawer. A slight drop in temperature noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Diced chicken, cooked mushrooms, and cooked onions cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/30/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health.
Facility appears to be in good working order. No violations observed today.
No violation noted during this evaluation. | 11/26/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, test kit, and hi-temperature dish machine. Reviewed employee health.
No potentially hazardous items are stored in the salad MUT/True fridge. Continue to monitor the air temperature of the unit and ensure it maintains air temperatures below 41 F if the facility chooses to keep hazardous items in it.
Continue to monitor the drawers under the grill and right MUT cooler throughout the summer. Ambient air temperatures of the units are right at 41 F, with product hovering around that threshold as well. Low portions, iced proteins, keeping lids down/doors closed as much as possible will help maintain temperatures. Consider lowering the thermostats, but be wary of freezing the units.
No violation noted during this evaluation. | 06/26/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Bag of ice added to the turkey burgers. Keep an eye on the drawers on the grill to make sure they continue to hold adequate cold temperatures as warm weather approaches.
Remind staff that hand sinks are for hand washing and no other purpose.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station along the rear cookline is being used as a dump station. Dirty utensils and cup stored in bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory along the rear cookline.
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
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03/19/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
No violations observed.
No violation noted during this evaluation. | 12/10/2012 | Routine | |
Adequate thermometer, hi-temp dish machine, quat sanitizer buckets, and test kit. Reviewed corporate employee health policy.
Facility is serviced by Ecolab. Last pest control visit 1/24/12 noted no activity.
Facility needs to purchase a backflow preventer/vacuum breaker to install on the mop sink. The connection is needed at the Y connection, on the left branch, where a hose with a sprayer is attached. The current backflow preventers cover the chemical dispenser side (right branch) and the primary faucet coming out of the wall.
Raised temperatures in the drawers under the grill is thought to be due to the drawers being left cracked open and heavy use during the lunch rush. The noted items with elevated temperatures were returned to the WIC for further cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced chicken, fried chicken, and sliced turkey cold holding at improper temperatures. Foods at 44-46 degrees in the drawers under the grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/17/2012 | Routine | |
Non-critical violation had been corrected during inspection.
Excellent hand washing observed among employees. Facility has good temperature control practices.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted deposits or other soil on the following food contact surfaces: ice cream glasses..
Correction: Clean and sanitize these surfaces for food contact.
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02/01/2011 | Routine | |
There are no violations noted during todays inspection.
Facility has excellent sanitation, food handling and temperature control practices.
No violation noted during this evaluation. | 11/04/2010 | Routine | |
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