I highly recommend you provide more refrigeration in cook station to keep foods at proper temperature. Your walk in should be used for long term storage but because you lack adequate units your workers are in and out of walk in constantly. This jeopardizes the temperature of your foods. Placing food on ice in your work station is not working. Management to explain the reason for placing foods on time control. Today fresh broccoli, green peppers and onions were on time control but shredded cheese, ranch dressing(made in house), seafood salad, potato salad, egg salad were not. Floors have missing tile in different areas that are holding water. Drains in dishroom are full of trash and overflowing. This is considered sewage. Your dishroom needs guidance. Once again watches were seen on 3 individuals and a wrist brace was on another. Remove watches and brace to be covered with a longer glove. Dumpster and dumpster pad are extremely dirty. This area needs to be cleaned thoroughly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook with gloves on walk into dishroom and drinking from an open glass. The drink was discarded and worker proceeded to continue working out front without removing gloves and washing hands.
Correction: Manager up front discussed this with worker.
- Critical: Cooling* (corrected on site)
Observation: Bread pudding mix found inside pizza make table covered and stacked. Temp was 119-134 F. No proper attempt was done to cool quickly.
Correction: Worker placed into freezer walk in and at 2:34 PM it was still 96 F. PIC had worker discard. Management to reivew proper procedure to cool this product as well as other products cooled in house.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Rotisserie chicken, fried okra, onion rings found at improper hot holding temperatures.
Correction: Chicken was removed and time was placed on the fried foods. I discussed placing these types of foods on time control where time is tracked as other foods are.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Walk in is not holding foods at 41 F or below. Temp logs are supposedly done by staff but none were filled out today and yesterday's log has already been thrown out. It is unknown how long this unit has been an issue. Also, 3 deliveries occurred around 11 AM. 2. Raw fish was found on ice in fry station. It was 56 F because container was not in sufficient ice to keep below 41 F. 3. Liquid egg cartons found on top of ice in cook station at 67 F.
Correction: Repairman was called and has since arrived. 2. Ice bags were added on top of fish. 3. Open carton of eggs was discarded. A refrigerator in cook area is highly recommended. I will be putting a data log tag in walk in.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the meat/grill/rotisserie room is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rack preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the meat/grill/rotisserie room.
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.
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04/04/2016 | Risk Factor | |
Baked chicken was found above 135 F today. Deeper pans are being used, as well as, cooking less more often. Monitor the temperature of this product. Pizza table temps have improved. Pancake mix is now on time control. This should also be used for waffle batter. Salads are being quick chilled in the freezer. This is to decrease the amount of time to cool. More baking pans have been ordered. Lockers have been ordered to store personal belongings. Improvement seen in many areas. A lot of cleaning has been done. Areas previously found dirty should be placed on a cleaning schedule so they are not forgotten. Continue to replace broken/missing tile. Door to walk in cooler is in poor repair. Time control is to be used for TCS(time temperature controlled for safety) foods. This is important for workers to understand. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following cooking areas: interior wall of broiler, encrusted baking pans.
Correction: Clean these surfaces.
- 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: plate cart, cup cart, area under back service station ice bin.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Gasket under spray sink is loose and there appears to be a leak.
Correction: Repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Wiping cloth bucket found with >500 ppm quat.
Correction: Bucket solution was discarded.
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12/29/2015 | Follow-up | |
Handsink in cooking section of kitchen was clean and dry today. It appears workers are not washing their hands as frequently as needed. This handsink is near the breading station for raw fish and poultry. I would have expected it to have looked used by the time of my inspection. Please stress the importance of proper handwashing. Time control does not have to be used on non-TCS foods. Please explain to the workers what foods must be placed on time control. Very hot water was used in the sanitization sink of the 3-c sink. For a Quat it is recommended to have 75 F water. Good cooking temps. Permit expires 1/31/16. Call for reinspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before beginning work. Gloves were put on without proper handwashing.
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. Worker was told to wash hands.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. Bracelet found dangling from arm of person breading foods.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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. Raw turkey stored over sauces and ground beef in outside walk in.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display. PIC relocated turkey. Instruct workers who are responsible for storage.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer found in wiping cloth bucket.
Correction: Bucket was adjusted.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Rolling rack of baked goods was found too close to the handsink.
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. Cart was moved.
- Cooling Methods
Observation: Prepared salads made this morning were wrapped up tight inside walk in.
Correction: Steps to be taken to fully cool these foods prior to wrapping. Products were placed into freezer for a short time. Please instruct worker who is reponsible for this.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked chicken on buffet found at 124 F.
Correction: Chicken is baked as a whole and then cut into portions. Apparently heat is being lost. Steps to be taken to reheat before placing on buffet. Chicken was removed for reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1. Pizza table temps were elevated.REPEAT 2. Omelet station items had elevated temps. 3. Pancake mix was 56 F.REPEAT
Correction: 1. Monitor temps in this unit. Lower portion was working fine. 2. Omelet items must be kept down into the ice not on top of the ice. Items were discarded, breakfast was over. 3. I recommend time control for pancake gun. Mix was discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink faucet is deteriorating at back service station. Caulking around ice bin at front wait station is mildewy. Rolling pin is cracked.
Correction: Items to be smooth and cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following cooking areas: interior of NUVU oven, interior wall of broiler, encrusted baking pans.
Correction: Clean these surfaces.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: area under chocolate fountain, bun cutter, underside of rotisserie oven, rolling carts, can rack(cobweb hanging on it),pipes under spray sink, plate cart, cup cart, dusty vent to back ice machine, area under back service station ice bin.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice buckets not turned upside down or covered.
Correction: PIC corrected.
- Critical: Backflow Prevention Device, When Required*
Observation: Hose with a spray nozzle is attached to a fixture that does not appear to have the proper backflow device.
Correction: Manager to have a service tech check this connection.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cook's area was blocked, preventing access by employees for easy handwashing. Large boxes were in front of sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use. Boxes were thrown out.
- Plumbing System Maintained in Good Repair
Observation: Gasket under spray sink is loose and there appears to be a leak.
Correction: Repair.
- Dressing Areas and Lockers - Designation
Observation: Personal belongings found on top of food supplies, in a cereal box and under the buffet.
Correction: Store personal belongings separate from supplies. Provide lockers if needed.
- Physical Facilities in Good Repair
Observation: Floor tile inside main walk in is not maintained in good repair. Ceiling panel is out of alignment in meat room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were found dirty: floor and conduit under dessert bar, wall under pass thru at rotisserie room, floor surrounding oil tanks, walk in freezer floor corners and by legs of shelves.
Correction: Clean these areas.
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12/07/2015 | Routine | |
Follow up on food temperatures. Bin at grill does not maintain temperatures when it is not closed. I recommend placing food on time control. If this food is truly not kept here for longer than 4 hours then it is acceptable. It is not acceptable just to say that it doesn't stay here long. Meatloaf struggles to maintain 135 F or higher. Once again I recommend time control.
No violation noted during this evaluation. | 07/24/2015 | Follow-up | |
New dishmachine has been installed. Dishroom drains become clogged during the day. Be sure to watch this and empty catch baskets. Dishroom hood and walls need cleaning. This is a high moisture area and mildew grows rapidly if not cleaned daily. There is a leak from the hose attached under dishtable. Repair leak so there isn't so much water spraying into area. Flat pans still need work to remove build up. Some dishmachine trays need attention to maintain in good repair. I will follow up on temperature issues.
- Critical: Cooling* (corrected on site)
Observation: Spaghetti noodles and marinara noted not being adequately cooled to prevent the growth of harmful bacteria.
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. PIC placed inside freezer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatloaf, fried fish, boneless ribs, chicken livers hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Foods were removed from buffet.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several areas found food cold holding at improper temperatures.1. Pizza table 2. Cold well at grill 3. Walk in 4. Foods found on ice
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. 1. Have unit service 2. Management to come up with a solution that maintains all foods at 41 F or below or use time for those that need to. 3. Three huge deliveries occurred this morning. It appears that with this heat and keeping doors open during the deliveries temperature abused most of your food within this unit. Better system needed to keep this from happening. 4. Ice levels should equal food levels to maintain 41 F or below when ice is use to hold foods. An ice slurry is more efficient than cubes of ice.
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07/20/2015 | Risk Factor | |
Hand dipping ice cream by customers is not allowed. Customers do not have clean hands and in order to serve themselves their entire hand and wrist may reach into tubs. This is not a hygienic process. I recommend you serve customers. Cover hole in wall by back handsink. Mop sink needs a little more grout. Clean floor under fryers.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Burger sliders (122 F) and ribs (122 F) on buffet were not held above 135 F
Correction: Both were removed and reheated. Manager intends to time stamp these products.
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02/25/2015 | Risk Factor | |
A lot of cleaning and repair work has been done. Dishroom is on the agenda next. Restrooms have been redone. Two handsink faucets have been replaced. The handsink in the back dining area is the next one to be replaced. Continue following your cleaning schedule. Carbon to be removed from pans. Annual permit issued.
No violation noted during this evaluation. | 02/25/2015 | Follow-up | |
Meeting with restaurant manager, area manager, and director of operations to discuss repair and maintenance issues in restaurant. Many items have been corrected but several areas have been neglected. Cleaning schedule needs to be adhered to. Plumbing issues are not complete. It is recommended that when handsinks are to be shut down this to be done at night. All surfaces of food contact and non food contact equipment to be smooth and cleanable. Remove old plastic wrapped lines throughout kitchen. Call me for a reinspection.
No violation noted during this evaluation. | 02/11/2015 | Other | |
Permit cannot be issued today. A 30 day extension is granted to finalize repair of items in report. No more time will be given. Permit will expire by March 2, 2015. Time control needs work. A lot of tile, coving, grout work is needed. Meat loaf pans and other pans have build up of debris. These need attention. I understand a new dishmachine is expected. This area needs to be smooth and easily cleanable. Much improvement is needed. Ceiling panels to be replaced. Grids have been painted. Cement blocks and rocks are being removed but not done as of today. Walk in shelving is in need of cleaning. I was told that part of the walk in wall is expected to be replaced. Mop sink tile is on the repair list. Floor tile by back beverage station to be repaired. Floor under ice machine has cups and broken tile. Clean and repair. A new U-bar is intended in dining room to replace taco bar and satellite bar. Handsink faucets are deteriorating. Repair or replace.
- Critical: Time as a Public Health Control*
Observation: Time not being tracked for chicken, chicken livers, meat loaf, pizza. All were found out of temperature today. 11:00 AM temperature check had not been done.
Correction: Track time. Your salad bar worker is doing a good job of this. Have others emulate her procedures.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cement blocks and rocks have been used to prop equipment.
Correction: Cement is not a permitted material. Use an alternative that is smooth and cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following were found dirty: most flat tray edges have build up, meat shelf in WI, legs to the chargrills, cabinet in back drink station, fryer cabinets
Correction: Clean thoroughly.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Floor drain in dishroom is backed up and flowing onto floor. Faucet at handsinks are in poor condition and deteriorating. Faucet is dripping in bakery. Spray hose has been taped.
Correction: Floor drain backup was corrected. Resolve plumbing issues.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are in poor condition throughout kitchen. Walls/coving have eroded in areas (meat room). Ceiling panel in dishroom is in poor condition. Mop sink tile is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall behind 3-c is dirty. Floor in walk in is dirty. Floor under ice machines.
Correction: Clean thoroughly. I expect a better cleaning job even though with the condition of the floors it is very difficult.
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01/30/2015 | Follow-up | |
Establishment intends to be renovated in 2015. Permit expires 1/31/15. I would like a letter from you outlining the items to be corrected during this renovation in order to issue permit in January. Remember everything is to be smooth and cleanable(floors, walls, ceiling, equipment). Steaks are pinned on site. Ensure they are cooked to 155 F or provide consumer advisory. There is a bad odor in meat room. Meat was found in sink unattended. Fill in gaps in hood systems. Some light shields are cracked, replace.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Evidence of workers drinking from open containers in kitchen.
Correction: Personal drinks to have lids and straws. PIC discarded drinks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw pork found stored above taco toppings inside walk in. Raw pork was bloody.
Correction: Store raw meats below ready to eat foods. PIC corrected.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(Seasoning)
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 - Potentially Hazardous Food - Hot Holding*
Observation: Cooked pork ( fried bacon was not crisply cooked) found on buffet at 112 F. Ham found at 115 F on buffet.
Correction: Maintain at 135 or higher or place on time control. PIC agreed to place on time control.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Pancake batter found at 58 F. This is made fresh daily. 2. Chocolate cream pie 65 F. 3. Mozzarella cheese on pizza line at 57 F. 4. Ground meat found at 47, 53 F in meat room.
Correction: 1. Place on time control or cool quickly within 4 hours. PIC discarded. 2. PIC agreed to place on time control on all TCS desserts. 3. Pizza table had a satisfactory temperature. Cheese was removed and quick chilled in freezer. 4. Meat was on counter left by worker who was interrupted by the arrival of a truck. Worker to have returned meat to cooler before leaving station.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cement blocks and rocks have been used to prop equipment.
Correction: Cement is not a permitted material. Use an alternative that is smooth and cleanable.
- Ventilation Hood System, Drip Prevention
Observation: Hood filters are in horizontally.
Correction: Realign into vertical position so that they can do their job.
- Equipment - Good Repair and Proper Adjustment
Observation: Steamer is in poor repair. Rusty booster heater. Bun cutter has peeling paint. Cabinet sliding doors are off their tracks at wait areas. Cabinet at taco bar is in poor repair.
Correction: Repair.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty: most flat tray edges have build up, meat shelf in WI, legs to the chargrills, cabinet in back drink station, fryer cabinets
Correction: Clean thoroughly.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean pans stored on floor. Pans out front not inverted.
Correction: Elevate 6 inches from floor. Protect clean pans.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Floor drain in dishroom is backed up and flowing onto floor. Faucet at handsinks are in poor condition and deteriorating. Faucet is dripping in bakery. Spray hose has been taped.
Correction: Floor drain backup was corrected. Resolve plumbing issues.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are in poor condition throughout kitchen. Walls/coving have eroded in areas (meat room). Ceiling panel in dishroom is in poor condition. Mop sink tile is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall behind 3-c is dirty. Floor in walk in is dirty. Floor under ice machines.
Correction: Clean thoroughly. I expect a better cleaning job even though with the condition of the floors it is very difficult.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located up front in buffet area. (Ibuprofen)
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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12/08/2014 | Routine | |
Complaint received regarding a waitress wearing loose fitting bracelets. According to manager the worker in question is a salad bar worker. One of her bracelets is a medical alert bracelet. We discussed alternatives for bracelets and manager agreed to speak to worker. FDA explanation was shared with manager.
No violation noted during this evaluation. | 10/14/2014 | Complaint | |
Visited facility in response to customer complaint that employee was observed wearing watch, dangling bracelet, rings and did not change gloves after handling cans, wiping counter with cloth, changing can liner, etc. Employee in salad bar did not have bracelets, etc. on arm at time of visit. Observed employee change gloves. Discussed with managers. Review complaint and discuss proper glove use and handwashing procedures with all staff. Completion expected in 4 days.
No violation noted during this evaluation. | 08/12/2014 | Complaint | |
Follow up to inspection of 6/27/14. Facility sent text message on 6/27/14 that dishmachine was temporarily converted to chemical sanitizer. Check machine - chlorine is being supplied to final rinse. Observed that sanitizer solutions are still in place for dipping hands - no dishwashing was occurring at time of visit. Note the comments made on last inspection regarding washing hands before using hand antiseptics.
No violation noted during this evaluation. | 07/07/2014 | Follow-up | |
Gloves worn. Time control correct on salad bar.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dishwasher handling soiled items, removed gloves, dipped hands in sanitizer and put on new gloves to remove clean items.
Correction: Correct by washing hands before handling clean dishes. (Note that section 180A3 states that a hand antiseptic solution used as a hand dip shall be applied only to hands that are cleaned as specified under 12 VAC 5-421-140).
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine would not turn temperature tape to indicate sanitizing temperatures are being reached.
Correction: Correct by contacting repair company - until machine is repaired, sanitize all food contact equipment, dishes, etc. in 3rd compartment of dish sink.
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06/27/2014 | Risk Factor | |
Visited facility in response to customer complaint of finding flatware and plate with encrusted food debris. Complainant states this has been a repeat issue. Discussed with manager. Dishes and utensils are checked by dishwasher and then by servers. Flatware is soaked in prewash solution then run flat through machine. Items are then sorted and run with handles down through dishmachine, dried and placed handles up at service areas. Checked plates and flatware at dishmachine and service areas. Found only a small number of spots on some flatware. Some very small dried on debris on 3 knives and one spoon. Continue to presoak and double wash. Maintain visual inspection of items before placing in consumer area. Change water in dishmachine frequently and detail clean dishmachine daily.
No violation noted during this evaluation. | 05/16/2014 | Complaint | |
Items 1060, 3170 are to be repaired during remodel. Plan of correction has been submitted. Issued annual health permit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed rusty shelving, rust on exterior of dough press.
Correction: Correct by resurfacing or replacing.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed base molding torn or missing in several locations. Heat strip cover torn on freezer door - threshold cover loose on freezer door. Observed broken, missing floor tiles and/or grout.
Correction: Correct by repairing.
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01/30/2014 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed rusty shelving, rust on exterior of dough press.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean (speed racks, carbon build up on sheet pans, labels on exterior of containers, carton on stove top, gasket - bakery, exterior of refuse containers).
Correction: Correct by cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed base molding torn or missing in several locations. Heat strip cover torn on freezer door - threshold cover loose on freezer door. Observed broken, missing floor tiles and/or grout.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed sliding door track not clean - walk-in door. Observed base molding not clean - wall not clean under drain table in dish room. Ceiling tiles not clean.
Correction: Correct by cleaning.
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01/27/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee handling soiled dishes put on gloves without first washing hands.
Correction: Correct by properly washing hands.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rusty shelving, rust on exterior of dough press.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (speed racks, carbon build up on sheet pans, labels on exterior of containers, carton on stove top, gasket - bakery, exterior of refuse containers).
Correction: Correct by cleaning.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed dishmachine would not consistently turn test tape to indicate proper sanitizing temperatures were achieved.
Correction: Correct by contacting repair company. Set up sanitizing rinse and use chemical sanitizer until machine is operating properly. Temporarily corrected.
- Refuse - Covering Receptacles (corrected on site)
Observation: Observed dumpster doors open.
Correction: Correct by keeping doors closed.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed refuse and debris around dumpsters.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed base molding torn or missing in several locations. Heat strip cover torn on freezer door - threshold cover loose on freezer door. Observed broken, missing floor tiles and/or grout.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed sliding door track not clean - walk-in door. Observed base molding not clean - wall not clean under drain table in dish room. Ceiling tiles not clean.
Correction: Correct by cleaning.
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01/21/2014 | Routine | |
Response to fire call. At 1:30 p.m., fryer, in use frying chicken, caught fire in burner area. Staff extinguished fire with dry chemical extinguisher. Staff discarded: chicken in fryer, shortening in both fryers, chicken breader and wash in breader table. Other fryer cleaned and returned to use. Clean up and repair continued in immediate area. Foodservice containers in unaffected areas. Note: suppression system did not discharge.
No violation noted during this evaluation. | 11/19/2013 | Other | |
Time control used on cold items - salad bar. Dishmachine is leaking water from entrance drain table - need to repair. Hose should not be used to spray floor in area where dishes are stored. Repair missing or broken floor tiles and grout.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves.
Correction: Correct by properly washing.
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08/27/2013 | Risk Factor | |
Visited facility in response to customer complaint that on 8/5/13 about 12:50 p.m. customer bit into a piece of chocolate cake and bit into a dead fly. No flies were observed in cake prep or service area. 5 flies were observed in area near rear door in center of building. Take appropriate measures to exterminate flies. Continue to keep doors closed (do not allow doors to be propped open during deliveries).
No violation noted during this evaluation. | 08/07/2013 | Complaint | |
Gloves worn. Dishmachine temperatures good. Good handwashing observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot TCS food held below 135 degrees on short hot holding bar (chicken, meat loaf)
Correction: Correct by reheating to 165 degrees.
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03/26/2013 | Risk Factor | |
Follow up to inspection of 12/13/12. Items 140, 1890, 2000B, 2640, 3170 were corrected. Section 3080-continue to work on light at 3 sink area.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed date labels on exterior of plastic containers, carbon build up on sheet pans and pots.
Correction: Correct by cleaning.
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01/28/2013 | Follow-up | |
Lights: server handsink 22.69 foot candles, dishmachine 26.99 fc, 3 sink 7.16 fc, handsink 17.5 fc, 3 sink produce 25.75 fc, dessert prep 42.7 fc. Gloves worn during prep. Dishmachine temperatures satisfactory.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed hands rinsed and sanitized without being properly washed.
Correction: Correct by washing in handsink.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (exterior of plastic containers, bottom of sheet pans, pots, etc).
Correction: Correct by cleaning.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed vegetable chopper and knives washed and rinsed with no sanitizing step.
Correction: Correct by properly sanitizing.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed pots stored open end up.
Correction: Correct by storing inverted.
- Refuse Outside Receptacles (corrected on site)
Observation: Observed dumpster doors open.
Correction: Correct by keeping closed.
- Lighting, Intensity
Observation: Observed light not at proper intensity at handsink in prep area and at 3 compartment sink.
Correction: Correct light intensity by providing 20 foot candles of light.
- Physical Facilities in Good Repair
Observation: Observed broken or missing tile and grout.
Correction: Correct by repairing.
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12/13/2012 | Routine | |
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