The operator provided a digital probe thermometer, quat test strips and an Employee Health policy during today's inspection.
Note: Discussed with management, to repair and maintain the left most cookline maketable unit that was not currently in operation at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad on the cookline rightmost refrigerated maketable unit and sliced turkey, in the cookline refrigerated drawer unit, were cold holding at improper temperatures. The operator rapidly cooled the sliced turkey and discarded the tuna salad, during today's inspection/
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/14/2015 | Routine | |
New gaskets are on order for the drawers under the grill to help close them properly.
Please call once coolers have been repaired again for a follow-up inspection.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Observed cook handling raw beef and bread for sandwiches, without changing his gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ambient air temperature of the salad make table was observed at 48 degrees F. Refrigerated drawers under the grill have a hard time closing. Unsure if this is the reason for elevated food temperatures. Repair drawers for refrigerator to function properly.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/22/2015 | Follow-up | |
Data logger was placed in the refrigerated drawers under the grill.
Follow-up inspection will occur on/about June 22, 2015.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed cook handling raw beef and bread for sandwiches, without changing his gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in the drawers under the grill and foods in the salad make table cold holding at improper temperatures. Foods in the salad make table and drawers under the grill were discarded. Do not use either one these coolers until they are able to hold product at 41 degrees F or below.
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: Ambient air temperature of the salad make table was observed at 48 degrees F. Refrigerated drawers under the grill have a hard time closing. Unsure if this is the reason for elevated food temperatures. Repair drawers for refrigerator to function properly.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/11/2015 | Routine | |
Make sure unsalted butter on the counter is surrounded with enough ice to maintain 41 degrees F or below. Recommended placing butter in a stainless pan to help maintain temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and half, shredded cheese and black bean/corn mixture in the salad make table was slightly elevated. All TCS foods were moved from this cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/27/2015 | Routine | |
Cooler on the right hand side of the cook line (that was once on the left hand side) is now the only make table in use. The make table that was observed with elevated temperatures during the last inspection is currently not in use.
Data logger was left in the make table on the left hand side of the cook line. Data logger will picked up on Monday 11/10/2014.
No violation noted during this evaluation. | 11/07/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the right make table cold holding at improper temperatures. Foods were holding between 42-43 F. Make tables on the line were switched for the time being. If make table is going to be used, it needs to be adjusted to properly hold foods at 41 F or below. Set cooler around 38 F. Butter must be surrounded with ice/water bath to maintain temperature. Ice just touching the bottom of the pan will not maintain temperature.
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: Ambient air temperature of make table on the right side of the cook line observed at 42 F.
Correction: Repair the 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 the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/28/2014 | Routine | |
Operator explained that cooler had become unplugged. Cooler was also serviced to ensure there were no problems.
No violation noted during this evaluation. | 07/24/2014 | Follow-up | |
Additional food temperatures: Potato - 32, Chicken noodle - 41, 41, Clam chowder - 41,
Gasket in true reach-in freezer is ripped and needs to be replaced.
Reviewed cooling methods with cook. Do not cover foods when cooling.
Will return on/about July 24, 2014 for follow-up inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (coffee cup above left make table)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ensure dipper wells are on when utensils are being held in water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the right make table cold holding at improper temperatures. This cooler seems to be an on going issue. If cooler cannot be repaired, a new cooler must be purchased. Whipped butter cannot be left out at room temperature. Reviewed time as a public health control with operator if facility wants to hold foods at room temperature for four hours or less.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/14/2014 | Routine | |
Thermometers have been ordered.
Ready-to-eat foods cannot be handled with bare hands.
No violation noted during this evaluation. | 04/11/2014 | Follow-up | |
Additional food temperatures: Mac & cheese - 39.
Recommended replacing thermometers in all refrigerators.
Recommended adjusting make table cooler (35-38 F) to accommodate food temperature, that are exposed to heat from fryer/grill, directly next to the unit.
Will return on/about 04/11/2014 to check on make table cooler.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handle raw shell eggs with the same gloves used to handle ready-to-eat foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in the top of the make table and sliced turkey in the refrigerated drawers under the grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/01/2014 | Routine | |
Hot water in the rest-room now reading 100+.
No violation noted during this evaluation. | 12/31/2013 | Follow-up | |
Will return on/about 12/31/2013 to check on hot water in rest-rooms.
- Critical: Cooling* (corrected on site)
Observation: Chicken noodle soup noted not being adequately cooled to prevent the growth of harmful bacteria. Soup observed at 42-43 F with condensation observed on the lid. Manager explained that chicken noodle soup is not suppose to be cooled. Soup was discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey cold holding at improper temperatures. Sliced turkey was moved to the back of the drawers under the grill.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at rest-room was measured at a temperature less than 100°F. Let water run for several minutes and water never got warm. Manager called in a maintenance call during todays inspection.
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture by the hot water heater not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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12/13/2013 | Routine | |
Please email or call inspector once menu has been fixed. (on the kids menu for eggs)
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled diced tomato and tuna salad not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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09/12/2013 | Routine | |
Operator explained that an ice accumulation was observed on the fans of the refrigerated drawers.
No violation noted during this evaluation. | 06/12/2013 | Follow-up | |
Additional food temperatures: Hamburger - 192, Chicken noodle soup - 170, Clam chowder - 34.
External thermometer reading 40 F and internal thermometer reading at 44 F. Operator is going to call in technician to check cooler.
Will return on/about 06/12/2013 for a follow-up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the drawers under the grill were observed between 44-50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/31/2013 | Routine | |
Additional food temperatures: Sliced turkey - 43, 36, Chicken strips - 42, Raw hamburger patty - 43, Pastrami - 35
Several items in the drawers under the grill were observed elevated. Check temperatures after lunch to ensure the unit is capable of maintaining foods at 41 F or below. If it is not working properly corrective action should be taken immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A few items in the drawers under the grill observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/01/2013 | Routine | |
Additional food temperatures: Coleslaw - 39, Salsa - 40, and Hot dogs - 40.
Advised manager to make sure that dishes are thoroughly rinsed before they are put into the dish machine
Dish machine rinse is at 160+.
Adequate metal stem thermometers.
Sanitizer coming out of the dispenser is just a little under 200 ppm. Operator explained that Ecolab services Friendly's every other Friday. Operator explained that he will have dispenser calibrated so that it dispenses sanitizer at a concentration of 200 ppm.
Frequent hand washing was observed with cook staff as well as wait staff.
An employee health policy is in place.
Good focus on food safety.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: plastic bin and dirty food prep knife.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/29/2010 | Routine | |
Frequent hand washing noted.
Quaternary ammonium sanitizing buckets on cook line tested at proper concentration.
Dish machine rinse at 180+.
Clean and well maintained facility.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/27/2010 | Routine | |
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