Observed handwashing and time control notebook for the cold bar.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall and floor covering is not smooth and easily cleanable. (Tiles are missing under the handsink and the back door.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Back door doesn't close completely.
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.
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03/22/2016 | Routine | |
Observed no violations. Good Job! Observed good handwashing. Observed good separation of raw product and cooked product. Observed good time control for buffet item. Good Job!
No violation noted during this evaluation. | 11/09/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed utensils without handles (bowls) being used to dispense beef and chicken.
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. (Use separate utensils for different animal products.)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed eggs stored over vegetables in the walk-in cooler. (Different types of raw animal foods stored in such a manner that may cause cross contamination.)
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.
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12/05/2014 | Routine | |
No violation issued.
No violation noted during this evaluation. | 12/05/2014 | Complaint | |
Observed no violations. GOOD JOB!
No violation noted during this evaluation. | 04/18/2014 | Routine | |
Risk control plan items are in compliance. Good job!
No violation noted during this evaluation. | 03/28/2014 | Other | |
Inspection for risk control plan. Details of plan are in compliance.
No violation noted during this evaluation. | 02/21/2014 | Other | |
Other violations of risk control plan are in compliance: 610, 1890, 1960.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: REPEAT VIOLATION: Observed foods stored on counters and not in cold holding units.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/07/2014 | Other | |
Inspection for risk control plan. Observed details of plan in compliance.
No violation noted during this evaluation. | 01/16/2014 | Other | |
Inspection for risk control plan. Observed details of plan in compliance.
No violation noted during this evaluation. | 01/02/2014 | Other | |
Began risk control plan.
No violation noted during this evaluation. | 12/18/2013 | Follow-up | |
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the dishmachine table are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/17/2013 | Follow-up | |
Observed good handwashing. Observed the use of tongs. Observed the use of ladles & spoons. Good Job!
- Utensils - In-Use - Between-Use Storage
Observation: Observed knives stored between equipment.
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed bus pans of food stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS (temperature control for safety) foods holding at room temperature. (eggrolls, chicken on a stick, breaded chicken)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed items on the cold bar cold holding at improper temperature.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed items in the prep unit cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Dishes are not being sanitized in the 3-vat sink.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes are not being sanitized in the dishmachine.
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: Dishes/utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dishmachine table are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/10/2013 | Routine | |
All violations have been corrected. GOOD JOB!
No violation noted during this evaluation. | 03/14/2013 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employees using only water to wash their hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a designated hand washing sink by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: Observed employees working with raw chicken and then moving on to other tasks without washing hands in between. Employees are working with dirty dishes and then handling clean dishes without washing hands in between.
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.
- Hands - Where to Wash
Observation: A food employee was observed attempting to wash hands in the 3-vat sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed the same bowl used to dispense raw chicken, beef, and shrimp.
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: Observed white powder stored in a container without a proper label.
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.
- Food Storage - Clean and Dry Location
Observation: Observed food stored on the floor. (bus pans of chicken, onions)
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Prohibited Areas
Observation: Observed bus pans of chicken stored under the 3-vat sink.
Correction: Cease food storage under the 3-vat sink.
- Food - Miscellaneous Sources of Contamination
Observation: Observed bus pans of chicken moved from the floor to the prep table.
Correction: Do not move items from the floor to the prep table. This is a source of contamination to the prep table.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed boxes of frozen chicken stored in the middle of the kitchen. (Stock not put away when received from food service supplier.)
Correction: When receiving frozen items, store them in the freezer or the refrigerator until ready to use. Maintain freezer at 0 degrees F and refrigerator at 41 degrees F or below.
- Warewashing Sinks, Use Limitation
Observation: Observed the 3-vat sink being used to wash and rinse dishes at the same time as food prep.
Correction: Do not wash dishes while preparing food in the same 3-vat sink. Separate these procedures. Ensure the sink is washed, rinsed and sanitized before engaging in food preparation.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed utensils being washed and rinsed but not sanitized in the 3-vat sink.
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
Observation: Plates 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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03/08/2013 | Routine | |
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