All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken located in the kitchen warmer was hot holding at improper temperatures 122*F-131*F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
>>Handsink located at the deep fat fryers was observed in a state of disrepair and damaged.
>> Gaskets on food warmer.
Correction: Repair the equipment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Top of the chicken rotisserie cooker.
>> Top of the double stack oven.
> Top of steamer ovens.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory located at the 3 compartment sink.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the meast prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floor grout observed erooding throughout kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/01/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Hands - When to Wash*
Observation: Observed employees donning new gloves prior to washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning a new a pair gloves.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following are not sealed to adjoining walls:
>> Bakery prep sink
>> Dish room spray sink.
>> Handsink at the 3 VAT sink.
>> Handsink in the bakery area.
Correction: Seal the units to adjoining walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was found in poor repair:
>> Cook Line door gasket.
>> Meat room walk-in door gasket.
>> Metal floor boards at the meat room door.
>> Kick panel on single door refrigerator at the cook line.
Correction: Repair..
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) located in the bakery are are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple tongs and knife handles were observed in poor repair.
Correction: Discard, replace or repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment noted in the need of cleaning:
>> Top of food warmers.
>> Back side of deep fat fryers.
>> Top of rotisserie.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations at the 3 compartment sink and the ice maker is being used to store wiping clothes.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair
Observation: Faucet in the bakery area constantly leaking.
Correction: Repair.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the cook line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
09/16/2015 | Routine | |
All temperatures taken internally.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled dishes and then started handling clean dishes.
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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Fajita chicken was hot holding at 109°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are no longer sealed to the adjoining walls:
1) bake prep area sink
2) dish room spray sink
3) dish machine drain boards
4) hand sink near 3-compartment sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are damaged or in poor repair:
1) inner panel of fry reach-in refrigerator cracked
2) cook line freezer door gasket
3) door missing to chicken fryer
4) meat room walk-in cooler door gasket
5)knob missing on steam table in the cold bar area.
6) knob missing on the grill in the kitchen.
Correction: Repair or replace
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the service station with the cashier station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the meat prep room is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of multiple steam tables and the sewer system.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) floor tile grout at cookline and hot bar area eroded
2) cove molding missing below pasta/italian food section of hot bar leaving exposed gaps between masonry
3) holes in wall at three compartment sink
4) walls corroded between sinks in the meat room
5) base tiles not sealed to the wall in the meat room
6) interior door panel of meat room is corroded
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: The physical structures are not clean:
1) ceiling tiles dusty around exhaust
2) stainless steel wall panels around wokline
3) walls in dishroom
4) wall behind alto shams adjacent to fryers
5) floor below bakery prep sink
Correction:
|
03/31/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Permit to operate and Hampton Certified Food Manager's (CFM) are not posted in public view.
Correction: Post in public view.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Large fried chicken breast out of fryer did not reach 165* for 15 seconds (observed temperature at 151*).
Correction: Corrected by continuing to cook chicken to at least 165*.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rotisserie chicken on hot bar hot holding at improper temperatures (132*)
Correction: Hot hold time-temperature control for safety foods at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several time-temperature control for safety (TCS) foods are cold holding at improper temperature on the salad bar (chicken 46-47*
Correction: ham 51-53*
- Cooling, Heating, and Holding Capacities
Observation: The bakery walk-in cooler is not capable of cold holding TCS foods at or below 41*--contents observed at 43-46*.
Correction: Turn the fan unit on (per manager, fan was turned off during delivery and stocking of the unit). Monitor to ensure the temperature is at or below 41*. EHS to follow-up.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are no longer sealed to the adjoining walls:
1) bake prep area sink
2) dish room spray sink
3) dish machine drain boards
Correction: Seal the equipment to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The equipment are damaged or in poor repair:
1) inner panel of fry reach-in refrigerator cracked
2) cook line freezer door gasket
3) door missing to chicken fryer
4) meat room walk-in cooler door gasket
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: Mutliple cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Good Repair and Calibration of Thermometers
Observation: Digtial ambient air thermometers on the three walk-in cooler units are not working and thermometers not provided inside the units by the doors.
Correction: Repair the thermometers or provide thermometers inside the refrigerator at the front by the door (i.e. warmest location).
- Lighting, Intensity (repeated violation)
Observation: Meat room lighting is insufficient.
Correction: Increase the lighting to at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) floor tile grout at cookline and hot bar area eroded
2) cove molding missing below pasta/italian food section of hot bar leaving exposed gaps between masonry
3) holes in wall at three compartment sink
4) walls corroded between sinks in the meat room
5) base tiles not sealed to the wall in the meat room
6) interior door panel of meat room is corroded
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: The physical structures are not clean:
1) ceiling tiles dusty around exhaust
2) stainless steel wall panels around wokline
3) walls in dishroom
4) wall behind alto shams adjacent to fryers dusty
5) floor below bakery prep sink
Correction: Clean.
|
11/24/2014 | Routine | |
Follow up to provide typed health evaluation report. Plumber onsite and demonstrated that plumbing has been repaired and backflow preventer installed.
- Person in Charge (repeated violation)
Observation: Certified Food Manger was not posted in public view
Correction: Post in public view.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the food warmer/cookers located in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls:
1) Handsink at dish wash area.
2) drain board at server sink area.
3) Preparation sink in the salad bar area.
4) Handwash sinks located in the bakery.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was in poor repair:
1) Storage racks in the Deerfiled single door cooler in the hot bar area rusty.
2) End caps missing on the clean dish storage rack in the kitchen.
3) Shelves/ racks above three compartment sink corroded.
4) Lid racks rusty adjacent to three compartment sink.
5) Shelving in the meat cooler observed rusty.
Correction: Repair or replace.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometers on food warmers in the following areas not calibrated to ensure accuracy:
1) Hot bar area
2) Pizza area.
3) Salad bar area.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy or provide a thermometer.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the following equipment were observed with accumulations of grim and debris:
1) Electrical potato peeler located at the salad preparation sink.
2) Splatter area of mixer.
Correction: Clean the surface of food contact surfaces of equipment at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Top of food warmers located at the hot bar service area.
2) Top of rotisserie chicken on the cook line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean food pans throughout 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the female rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the meat room.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure(s) is not maintained in good repair:
1) Wall coving in the salad preparation area.
2) Laminate peeling on ceiilng over the pizza and fish area of the hot bar.
3) Holes observed in the walls located the mechanical dishwasher.
4) Wall and coving separating at the left service station.
5) Wall coving in meat room walk-in cooler corroded.
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: Physical structure(s) in the following noted in need of cleaning:
1) Walls and floors inside of bakery cooler.
2) Floor under cotton candy maker.
3) Food splatter on walls located at the mechanical dishwasher.
4) Wok area walls and floors observed with accumulations of food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Box of bananas located in the food storage area in the back of the establishment contained fruit flies.
Correction: Inspect premises on routine basis for the evidence of pests.
|
09/11/2014 | Follow-up | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Certified Food Manger was not posted in public view
Correction: Post in public view.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Orange Pork ( 112*F-119*F), Fajita Chicken ( 126*F-130*F) 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.
- Critical: Time as a Public Health Control*
Observation: No written procedures was provided for EHS review
Correction: for the use of time as a public health control with potentially hazardous foods.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the food warmer/cookers located in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1) Handsink at dish wash area.
2) drain board at server sink area.
3) Preparation sink in the salad bar area.
4) Handwash sinks located in the bakery.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
1) Storage racks in the Deerfiled single door cooler in the hot bar area rusty.
2) End caps missing on the clean dish storage rack in the kitchen.
3) Shelves/ racks above three compartment sink corroded.
4) Lid racks rusty adjacent to three compartment sink.
5) Shelving in the meat cooler observed rusty.
Correction: Repair or replace.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometers on food warmers in the following areas not calibrated to ensure accuracy:
1) Hot bar area
2) Pizza area.
3) Salad bar area.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy or provide a thermometer.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment were observed with accumulations of grim and debris:
1) Electrical potato peeler located at the salad preparation sink.
2) Splatter area of mixer.
Correction: Clean the surface of food contact surfaces of equipment at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Top of food warmers located at the hot bar service area.
2) Top of rotisserie chicken on the cook line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Clean food pans throughout 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on a threaded faucet located at the mechanical dishwasher as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at the following sinks were in poor repair:
1) Waste pipe at salad bar preparation sink leaking.
2) Hot and cold water on/off valves leaking on the sink at the mechanical dishwasher.
3) Waste pipe under mechanical dishwasher ( clean dish side).
4) Waste drain pipe leaking on preparation sink located in the meat room
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the female rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the meat room.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Physical structure(s) is not maintained in good repair:
1) Wall coving in the salad preparation area.
2) Laminate peeling on ceiilng over the pizza and fish area of the hot bar.
3) Holes observed in the walls located the mechanical dishwasher.
4) Wall and coving separating at the left service station.
5) Wall coving in meat room walk-in cooler corroded.
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: Physical structure(s) in the following noted in need of cleaning:
1) Walls and floors inside of bakery cooler.
2) Floor under cotton candy maker.
3) Food splatter on walls located at the mechanical dishwasher.
4) Wok area walls and floors observed with accumulations of food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Box of bananas located in the food storage area in the back of the establishment contained fruit flies.
Correction: Inspect premises on routine basis for the evidence of pests.
|
09/10/2014 | Routine | |
Follow up to check meat room walk-in cooler.
Contents on speed rack at front of unit cold holding and/or cooling 45--Many items prepared earlier today. Ensure they reach 41* or below. Minimize opening and closing the doors.
Per PIC Technical Services onsite and found thermostat set at 65*. A protective box has since been installed to prevent the thermostat from being adjusted. Thermostat currently set at 38*.
Suggested moving items that are cooling/cold holding to colder location in the unit instead of directly in front of walk-in door (entry).
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Advised new manager to register a full-time employee who has completed approved food safety course (such as ServSafe) with the Hampton Health Department ($10). The Hampton Certificate shall be posted in public view.
|
03/25/2014 | Follow-up | |
all food temperatures observed are internal unless otherwise noted.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Advised new manager to register a full-time employee who has completed approved food safety course (such as ServSafe) with the Hampton Health Department ($10). The Hampton Certificate shall be posted in public view.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken fajita (105*) at the hacienda bar are hot holding at improper temperatures
Correction: Corrected by reheating. Hot hold potentially hazardous/time-temperature control for safety foods (phf/tcs) at or above 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: PHF/tcs foods are cold holding at improper temperatures: 1) pizzas on rack at 68-70* 2) multiple meat items in the meat cooler--chicken 46*, 5 oz sirloin 49*, pagoda chicken 46*, fish 48*
Correction: Cold hold phf/tcs foods at or below 41*. Pizzas were baked immediately and technical services was contacted for the meat walk-in cooler as the ambient air temperature was reading above 44*. EHS to follow-up regarding meat cooler. Management and staff in the process of icing down product in meat room--majority of meats were cut today prior to EHS arrival.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Food equipment and cloth towels are stored in the hand sink at the dishroom.
Correction: Corrected. Hand sinks are for handwashing only. Advise staff to discontinue using the hand sink for other purposes.
- Hand Drying Provision
Observation: Paper towels not provided at the cash wrap/drink station hand sink.
Correction: Ensure hand sinks are provided with a supply of paper towels.
|
03/24/2014 | Risk Factor | |
additional hot holding temperatures: soups 165-170+, taco meat 146, enchiladas 165, rice 145-180, beans 170-190
All food temperatures observed are internal.
Permit issued
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after removing gloves (after breading raw fish) and before beginning to handle ready to eat foods.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice cream scoop stored in standing water at dessert bar.
Correction: Corrected by turning on dipper well. Ensure dipper well turned on when storing utensils in it.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potentially hazardous/temperature control for safety foods (phf/tcs) are hot holding at improper temperatures: 1) potato and carrots 130*, baked chicken 117* in hot holding cabinet 2) chicken 121*at wok station 3) beef sliders at grill 110* 4) fajita chicken 109-127*
Correction: Corrected by reheating products to at least 165* or labeling time of preparation to discard 4 hours from that time. Ensure food is held at least 135* after cooking and/or reheating to proper temperature.
- Food Contact Surfaces - Cleanability*
Observation: Meat plunger for grinder is cracked.
Correction: Replace.
- Nonfood Contact Surfaces
Observation: Protective film on sides of wok is beginning to peel.
Correction: Remove.
- Temperature Measuring Devices
Observation: Thermometers not provided:
1) in kitchen hot holding cabinets/alto shams
2) pizza make table
Correction: Provide thermometers inside the units by the doors.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are no longer sealed to the adjoining walls:
1) hand sink and prep sink in bake area
2) dish machine drainboards
3) prep sink at kitchen cookline
4) hand sink at grill/hot bar/pagoda
5) produce prep sink
6) three compartment sink
Correction: Seal the equipment to the adjoining walls to prevent splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) produce walk-in cooler door gasket--kitchen-side
2) holders on rack next to clean-side dish machine drainboard
3) paint/coating erdoing dry storage
4) coating eroded and shelves are beginning to rust inside steamer reach-in ref
5) fryer reach in freezer handle cracked/chipped
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) top of hot holding cabinet at bake area
2) the bake area prep table (surfaces, drawer ledges)
3) equipment rack at the dish room
4) grill tables and shelves
5) surfaces below chocolate fountain and ice cream toppings at dessert bar
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Faucet below three compartment sink has a leak.
Correction: Repair.
- Indoor Areas - Surface Characteristics
Observation: Bricks are laid along the floor below the buffets and gaps exist between the bricks.
Correction: Seal the bricks or remove to provide a cleanable surface. These can also pose a cleaning hazard and contribute to pest harborage conditions.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rest rooms and drink counter).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the meat prep room and at dough press at cookline.
Correction: Increase lighting to at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded THROUGHOUT the foodservice areas but particularly at the hot bar and steam line area, produce, produce walk-in cooler, kitchen, dish room
2) floor tile grout eroded/tiles broken around floor drains at service stations
3) floor tiles missing below fryers
4) small holes in wall at service station adjacent to restrooms and in wall between hand sink and ice machine at the back line
5) section of wall loose between dish room hand sink and ice machine
6) broken floor tiles in dishroom
7) floor tiles broken and/or missing at steam line
8) base tiles not sealed to the base of the electric panel
9) base tile missing right of the pizza make table
10) trim in poor repair at kitchen prep sink
11) wall below clean-side dish machine drain board is cracked
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) water pooling on floor at the service station adajcent to dessert bar
2) food spillage on floor below chocolate fountain and ice cream topping
3) wall above and below three compartment sink not clean
4) air intake covers dusty adjacent to breading area
5) floor below fryers
6) wall below kitchen prep sink
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment--multiple pieces of old/unnecessary equipment are stored in the dumpster enclosure.
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.
|
11/12/2013 | Routine | |
Follow up to check the bakery walk in cooler. The walk-in cooler is cold holding at sufficient temperatures.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
All food temperatures are internal unless otherwise noted.
additional temperatures observed: chicken and ribs in meat wic 38*, 41*
EHS advised by management staff and posted signage that there will be some upgrades and wall component replacements made to facility beginning night of 7/30/13. Floor tile grouting and repair to be addressed as well as new FRP wall coverings to be installed. EHS advised that all other structural deficiencies are to be addressed at time of these repairs such as sufficient lighting and any caulking/sealing that is needed.
- Cooling Methods
Observation: Improper methods of cooling observed on various food items on speed rack at grill hot bar.
Correction: Use approved methods to cool foods from 135* to 70* within 2 hours and from 70* to 418 within 4 hours such as storing food uncovered in shallow pans or using freezers or refrigerators. Suggest time stamping the multiple food products on the rack to track the time the food is cooling. Rack relocated to the freezer for rapid cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following temperature control for safety foods (TCS) are hot holding at improper temperatures: 1) gumbo 121* and chili 117* at produce hot bar 2) orange pork 99-110*, pizza 116*, and top of bourbon chicken 163* at grill hot bar
Correction: These items were corrected by reheating to at least 165* or labeling time stickers. Hot hold TCS foods at or above 135* OR to follow time as a control protocols and label designated products for use or discard within 4 hours of cooking or removal from hot holding cabinet.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following temperature control food safety foods (TCS) are cold holding at improper temperatures: 1) pepperoni 50* and sausage 50* at pizza make table 2) cream cheese 47*, 3 pans of banana pudding 48* and soft serve (surface temp) 50.5* in the bake
Correction: Corrected by discarding. Cold hold TCS foods at or below 41*. See section 31 under 1450 below.
- Temperature Measuring Devices
Observation: Thermometer not provided in the warmest location of the pizza make table.
Correction: Relocate or provide additional thermometer at the front of the refrigerator by the door (the warmest part).
- Cooling, Heating, and Holding Capacities
Observation: The pizza make table and bakery walk-in cooler are cold holding TCS foods above 41*. There was ice build up on the backside of the fan unit in the bakery walk-in cooler. Refrigeration service called during evaluation. Advised to discontinue storing TCS foods in the unit until it is capable of cold holding at or below 41*.
Correction: Refrigeration service called during evaluation. Advised to discontinue storing TCS foods in the unit until it is capable of cold holding at or below 41*. EHS to follow up upon service.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are no longer sealed to the adjoining walls:
1) hand sink in service station adjacent to the restrooms
2) dish machine drainboards
3) prep sink at kitchen cookline
Correction: Seal the equipment to the adjoining walls to prevent splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) produce walk-in cooler door gasket
2) door gasket on hot holding cabinet
3) end caps missing to tiered racks next to stove and below fried chicken display
4) bar top at salad bar where steak and ham stored is broken
5) walls below hot buffet counters are scored/peeling/damaged
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside ledges of the fryers along back line (grease build up)
2) sides of fryers
3) side of oven at back line
4) food debris present below steam line and on conduit on hot bar directly adjacent from cold bar
5) hard to reach areas below hot bar buffet counters
6) surface below grills at hot bar
7) the fan below the counter at the chocolate fountain (from dripping chocolate)
8) base of mixer at the grill hot bar prep area (caked on lubricant)
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers 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.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient in the meat prep room and at dough press at cookline.
2) Set of lights not operational at dish room.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded to at least 50 foot candles at these prep areas and restore lighting to operation and provide at least 20 foot candles in the dish room.
- Physical Facilities in Good Repair (repeated violation)
Observation: ): The physical structures are in poor repair:
1) floor tile grout eroded throughout the foodservice areas but particularly at the hot bar and steam line area, produce, produce walk-in cooler, kitchen, dish room
2) floor tile grout eroded/tiles broken around floor drains at service stations
3) floor tiles missing below fryers
4) small holes in wall at service station adjacent to restrooms and in wall between hand sink and ice machine at the back line
5) section of wall loose where equipment racks normally stored
6) broken floor tiles in dishroom
7) floor tiles broken and/or missing at steam line
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions. Facility is about to have substantial repair and/or replacement of tiles, grout, and wall coverings.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall at proudce two compartment sink and potato peeler
2) walls at dish room
4) floor below ice machine in kitchen and service station
5) walls around prep sink in kitchen
Correction: Clean.
|
07/30/2013 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage (115*, 127*) and meat loaf (115*, 125*) on hot bar are hot holding at improper temperatures.
Correction: Hot hold temperature control for safety foods at or above 135*.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Several foods (e.g. cooked chicken, steak) at the cold bar for which time rather than temperature is being used as a control were not discarded by the expiration time as indicated on the label.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment are no longer sealed to the adjoining walls:
1) hand sink in service station adjacent to the restrooms
2) dish machine drainboards
Correction: Seal the equipment to the adjoining walls to prevent splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) Alto Sham door latch
2) produce walk-in cooler door gasket
3) end caps missing to tiered racks next to stove and below fried chicken display
4) back line reach in freezer door gasket
5) trim damaged on back line reach in freezer door handle area
6) walls below hot buffet counters are scored/peeling/damaged
7) metal exterior panel of meat cooler door is not secured to the door
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Utensils at bake table pull out bin and at pizza station are not clean.
Correction: Corrected. Store utensils in a clean area or store them protected from contamination. In use utensils such as at pizza station (when not maintained in product at or below 41*) shall be cleaned and sanitized once every 4 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Splatter areas of mixers are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside ledges of the fryers along back line (grease build up)
2) sides of fryers
3) side of oven at back line
4) food debris present below steam line and on conduit on hot bar directly adjacent from cold bar
5) hard to reach areas below hot bar buffet counters
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food equipemnt/containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Coffee filters not stored protected at service station adjacent to restrooms.
Correction: Store coffee filters protected in original plastic packaging or in approved covered container.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the meat room hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with paper towels.
- Lighting, Intensity
Observation: Lighting insufficient in the meat prep room.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded to at least 50 foot candles.
- Lighting, Intensity
Observation: Set of lights not operational at backline.
Correction: Restore the lights to operation.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded throughout the foodservice areas but particularly at the hot bar and steam line area
2) floor tile grout eroded/tiles broken around floor drains at service stations
3) floor tiles missing below fryers
4) small holes in wall at service station adjacent to restrooms and in wall between hand sink and ice machine at the back line
5) section of wall trim loose bend dry storage
6) section of stainless steel base molding not properly secured to the wall near meat room
7) broken floor tiles in dishroom
8) floor tiles broken and/or missing at steam line
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall at proudce two compartment sink and potato peeler
2) floor below fryers
3) wall below dirty dish drainboard
4) floor below ice machine in kitchen and service station
Correction: Clean.
|
04/26/2013 | Routine | |
ribs in mea walk in ref, IT 41
fish out of fryer IT 206
pepperoni, margarine block vegetable casserole produce / salad walk in IT 41 / 33 & 34
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: utensils in pitcher of warm water at the bakery
Correction: utensils must be in a container of mechanically heated water ( electrically ) or in a dipper well OR the pitcher to be labeled with a 4 hour use period ( like the food products on the buffet )
- Critical: Cooling* (corrected on site)
Observation: spaghetti noodles in the produce / RTE walk in ( 2 pans-- both covered with metal lids ) made at 11 am still had portions of contents > 70 degrees
Correction: product must cool from 135 to 70 in 2 hours and fromt 70 to 41 in the following 4 hours . Hot product will not cool in tightly covered pans . Thrown out
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: seasoning for green beans which contains pork in hot buffet refrigeration unit 49-50
Correction: product must be maintained at < 41 . Advised taken out of walk in at 11 am and put into upright , Temperature observed at 2 pm . Had product taken to walk in freezer and placed into pan of ice to rapidly cool back down to < 41
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> ice transfer bucket cracked on one of the 4 " feet"
>> bakery mixer bowl crimped at base
>> breading wash basket metal frame seperating at rim
Correction: replace damaged food service equipment
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> hinge covers missing autosham
>> upright freezer handle grip is cracked / broken
<< laminate surface of the bread holding/ display cabinetry is cracked/ broken off pieces
>> the cabinetry right and under hot buffet grill the laminate at the compressor is peeling / cracked
>> vent hood over steamer / pizza oven is starting to rust
>> handsink basin in the restrooms are cracked
Correction: >> replace missing hinge covers
>> replace handle grip of upright freezer
>> restore laminate surface of the bread display unit and the compressor recess at the grill to smooth - durable - non absorbant and easily cleanable
>> monitor vent hood . May need to be resurface to remove rusting patches
>> the restroom handsink basins will eventually need to be replaced
- Equipment - Cutting Surfaces
Observation: cutting board surface dough station bakery sratched and stained
Correction: plane down cutting boards and restroe to clean and smooth surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>plastic clipboard in the meat room is cracked / damaged
>> tile plateforms cracked/ tiles missing
>> templates of the cold buffet line cracked/ worns worn
>> ice machine plastic sliding panels cracked on ends
Correction: >> replace clipboard
>> throw out tile platforms
>> repair the templates to restore to smooth and easily cleanable
>> monitor ice machine panels -- if condition worsnes will need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays rims and bakery pans ( loaf and muffin ) are encrusted
Correction: sour bake pans and forms
- Non-Food Contact Surfaces
Observation: >> under side of the bakey dough / bread table is dirty
>> fryer cabinetry interior ledges dirty
>> ledge of oven dusty in bakery
>> back section /.line of BUNN hot water heater dirty
>> sautee unit drip tray dirty
>> tops of hot hold / autosham units dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed pans and trays stacked wet after cleaning
Correction: air dry equipment prior to stacking after washing
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: handsink in the dish room blocked by large trash can
Correction: trash can removed at the time of the inspection . DO NOT BLOCK ACCESS TO THE SINK right of the 3 compartment sink
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: drainline at the dish machine is clogged
Correction: cleared at the time of inspection
- Light Bulbs Protective Shielding (corrected on site)
Observation: coated bulbs in bakery display unit the coating is blistered and peeling on multiple bulbs
Correction: replace deteriorated bulbs
- Lighting, Intensity
Observation: breading upright refrigeration light is not operational
Correction: restore light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded in dish room at scrap sink / dish machine & along fryer - chicken rotisserie & rear hall off walk in refrigeration and freezer line as well as minorly in other areas of the food prep / cook floor
>> small sections of floor tile missing / damaged in multiple areas
>> wall board molding strip melted by hot water heater over prep sink
Correction: >> regrout floor tile as needed to eliminate areas where food debris and moisture accumulate
>> replace damaged floor tiles
>> replace damaged molding strip over prep sink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling tiles and air return in cold buffet area is dirty ( near handsink )
Correction: clean
|
02/06/2013 | Routine | |
The facility has shown significant improvement over inspections over the last year / two years . Although critical risk factors were identified they were single observations where in the past they have been prolific . Also observed was noticeable improvement in cleaning and repair issues .
Meatloaf aind chicken quarters in hot hold cabinetry 179 & 163-168
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: observed employee going from dirty dishes to clean dishes and using sanitizer dip to immerse hand
Correction: emphasized to employee and management team that regulations define that after contact with soiled dishes./ equipment hands are to be washed by scrubbing vigoursly for 15 seconds with soap in water > 100 degrees and rinsing off in water > 100 degrees and using paper towel or hand dryer to dry
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: bread pudding in under counter hot hold unit bakery IT 81
Correction: bread pudding to be held at > 135 degrees. THrown out at the time of inspection
- Critical: Time as a Public Health Control* (corrected on site)
Observation: failure to identify time reference in ham on carving station and pizza & stromboli on hot buffet line .--- time wheels present & not filled out or not present at all ( pizza - stromboli)
Correction: meat on the carving station and the pizza / stromboli must always have the 4 hour time reference identified for them on the buffet
- Food Contact Surfaces - Cleanability*
Observation: >> multiple lids salad / produce area are split / cracked
>> one ice transfer container base is cracked
>> metal breading basket mesh is slightly seperated
>> mixer bowl is crimped at base and rusty
>> bake ware pans surface worn ( used for sauteed items )
Correction: lids thrown out at the time of inspection
order replacemnt for ice transfer and breading basket
replace mixer bowl
>> replace the bake ware for sauteed items
- Temperature Measuring Devices
Observation: thermometer not present in the hot hold cabinetry
thermometer not accurate in the cookline upright refrigeration unit
Correction: thermometers are to be present at the doors of the hot hold cabinetry
thermometer upright cookline refrigeration unit to be replaced with unit that is accurate
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: hostess station handsink basin is not sealed with counter top
Correction: seal basin with counter
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> cabinetry motor recess at grill suface damaged
>> tile trivet / cover at grill motor recess damaged surface (missing tile and cracked tiles )
>> handle grip upright freezer damaged /. sections missing
>> interior door knob meat walk in refrigeration unit broken ( about 1 /2 of the circle is missing
>> handle grip of convection oven damaged / seperated
>> plastic protective wrapper of fryer cabinetry is blistered / peeling
>> basins of the restroom handsink are cracked in the bowl
Correction: >> restore cabinetry surface grill motor recess to smooth - durable - non absorbant and easily cleanable
>> throw out tile trivet / cover
>> replace handle grip upright freezer
>> replace meat walk in door knob
>> replace handle grip convection oven
>> remove peeling /blisted protective wrapper fryer cabinetry
>> ultimatley the counter top - basins ( one piece composite material ) must be replaced
- Equipment and Utensils - Good Repair and Calibration
Observation: one melted handle of basting brush
one plastic handled tongs the surace is worn / split
Correction: thrown out at the time of inspection
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: lemon wedger observed with debris in the tip / point
processor blade holder over 2 compartment sink was not clean
cleaned pan in dish room had plastic wrap adhering to the pan ( still )
Correction: lemon wedge and blade holders taken to scullery to be cleaned and sanitized
throughly remove wrappers from containers during the cleaning process
- Non-Food Contact Surfaces
Observation: >>tops of equipment ( refrigeration unit / hot hold ,steamer and bread display unit ) are not clean
>> potato peeler latch and stainer basket are not clean
>> sautee station rack shelving is dirty
>> interior fry cabinetry is dirty
>> cabinetry hostess station under handsink is wet /. dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers storage hall leading to back door were stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Light Bulbs Protective Shielding
Observation: coated light bulbs over hot buffet line by the sautee station ( fried rice etc) are peeling
Correction: replace damaged light bulbs
- Lighting, Intensity
Observation: light tube out meat prep room
light bulb missing vent hood over steamers
Correction: replace out / missing lights
- Physical Facilities in Good Repair (repeated violation)
Observation: >> multiple floor tiles are damaged ( cracked - corner missing ) in the areas of the dirty dish drainboard and grill
>> floor tile grout erroded in multiple areas ---especially dirty dish drainboard / dish room / grill line and fry line
Correction: >> replace damaged floor tiles
>> regrout floor tile where errosion has occurred and moisture and food debris can accumulate in the recesses
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall dirty behind - under dish machine scrap sink and clean drainboard
Correction: clean
- Pests - Controlling Pests*
Observation: observation of several dead roaches
Correction: management advised they had observed " more " and had extermintion done on Sunday and there would be a follow up this evening and then the location was to be on a every other week treatment until problem abated/ controlled
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: gallon of bleach located with single service to go containers cabinetry under the hostess station
Correction: cleaners are to be stored physically seperate and lower than food / food contact equipment and single service product
|
09/27/2012 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee handling raw hamburger patties with gloved hands and removed gloves but failed to wash hands before handling equipment /spray oil can
Correction: once hands or gloved hands come into contact with a raw product or other source of contamination hands are to be washed or gloves to be removed and hands washed and new gloved put on before handling equipment or food .
Corporate quality assurance staff accompanied me during inspection and advised employee of proper handwashing
- Utensils - In-Use - Between-Use Storage
Observation: use of non handled scoop to dispense/ measure magnosol powder
Correction: use handled scoop only to dispense / measure product and maintain handle upright out of contents
- Food Display
Observation: sneeze guard panel in front of the char grill ( angled section ) is missing
Correction: restore the section to position
6-13 Company quality assurance staff called in to advise the missing section was restored to position ,. The frame had to be rewelded to hold the panel .
- Food - Miscellaneous Sources of Contamination
Observation: box of magnsol was observed open / uncovered
Correction: maintain the box closed / protect the contents
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: chicken section off char grill for BBQ chicken IT thick end 156
Correction: chicken must be cooked -- -in all portions to > 165 . Return to grill and cook longer . Use digital thermometers to insure cook and reheate temperatures prior to placing on buffet line
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: >>chicken and beef stir fry dishes at the hot line were 117 -150 for chicken and 120-145 for beef
>> bourbon chicken was 116--140 on the main hot serving line
>> bread pudding in the hot hold cabinetry in the bakery was IT 120
Correction: potentially hazardous hot product is to be held at > 135 degrees
Hot product on the stir fry line and hot hold line was present at the start of the inspection at 10 :30 and was not being stirred . Reheate product to > 165 and return to the serving line . Product must be stirred to maintain temperature
>> hot hold cabinetry in the bakery was 120 . Return the bread pudding to the oven to reheate to > 165 then place in the lower level of the oven ( set at 150 ) to maintain product at 135
CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability*
Observation: >> home made scoop made from plastic gallong jug
>> beater attachment for mixer at steamer unit is rusty / surface erroded
Correction: >> do not make a scoop out of a plastic jug
>> replace beater attachement
- Temperature Measuring Devices
Observation: thermometer not present in pizza under counter refrigeration
Correction: restore thermometer accurate to 2 degrees and locate by the door
- Temperature - Food Temperature Measuring Devices - Provided
Observation: staff has limited access to digital thermometers
Correction: multiple staff along the areas of cooking/reheating need to have digital thermometers and they need to use them
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: caulk at the 2 compartment sink is mildewed and has started to seperate
Correction: remove mildewed caulk and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> handsink basins in the restroom are cracked / split
>> upright freezer at the fry line handle grip is broken off
>> walk in meat room shelving the powder coat is worn / peeling and undersurface rusty
Correction: >> in time replace restroom basins
>> in time replace handle grip of freezer
>> replace or resurface meat walk in refrigeration shelving
- Equipment and Utensils - Good Repair and Calibration
Observation: ice machine panels edges are cracked
Correction: replace the panels if damage worsens
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> bake trays are encrusted with carbon buildup
>>> tongs hung over hot entree buffet had carbon on scalloped edge
>> mixer dirty at at steamer
>> drawers at bakey with misc . utensils have food debris in them from spills on the work surface
>> tenderizer blade in the rear hall dirty
>> mixer bakery dirty
Correction: clean clean clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the fan at the wonderfall counter is dirty
>> the fan screens at the bakery upright display is dirty
>> lower level under the grill is dirty / encrusted
>> the surface directly under the grills at the area where the 2 units legs meet
>> vent filters over the char grill is dirty
>> fryer cabinetry
Correction: clean clean clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment is not being air dried ( plastic containers / tubs and bake trays )
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: observed that in dish room they are hose spraying floor .
Splatter is occurring in this area which is going onto cutting boards / scales and bottled food items on the lower work table of the meat room
Correction: do not use hose to spray floor ---use mop / squeege or use hose and maintain spray and subsequent splatter below levels where clean equipment and food items are stored .
Have equipment returned to dish room to wash- rinse and sanitize . Clean off bottles with wet cloth then sanitizer
- Outer Openings - Protected
Observation: sweeper damaged stock door closest to walk in freezer
Correction: replace sweeper
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall board behind the sugar on the dry good shelving is not secure ( at lower edge )
>> meat walk in walls near the base tile molding is rusty
>> grout in multiple areas is pitted and erroded
Correction: >> secure wall board to position
>> in time resurface or replace meat walk in walls
>> regrout floors to eliminate areas where food and moisture accumulate
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> wall behind the onions in dry good area are dirty
Correction: clean
|
06/06/2012 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Hair must be styled so that it does not flow around the shoulder and on the front of the body
- Gloves - Use Limitation (corrected on site)
Observation: observed gloves removed and laying on cutting board at the meat room
Correction: once food service gloves are removed they are to be placed into trash can . Employee cannot return and put on removed gloves
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: ham placed into hot hold cabinetry the internal temperature ranged from 73-106
Correction: ham is to be reheated to > 135 prior to placing on the steam line or into the hot hold cabinetry
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: ham slices in broth on grid mat on grill IT 126
green beans on hot buffet IT 129
Correction: product must be maintained at > 135 . Reheat to > 165 and return to hot line . NOTE ===using grid mat the containers are not in contact with heat of grill and need to be carefully monitored to insure temperature . Use thermometer to insure product temperature out of steamer and on the serving line
CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: multiple cracked plastic containers observed
Correction: remove plastic containers when damaged
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: caulk at both wait station handsinks is mildewed
caulk 3 compartment sink line mildewed
caulk is deteriorated ( split/ mildewed ) at meat room hand sink
Correction: remove caulk and reapply in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> vent hood rusty over grill line
>> buffet corner at the green bean station is cracked - lifted up
>> lowest shelf under cahr grill line is rusty
>> rack shelving lower level work table right of prep sink at fryer line ./ stove burner is rusty
>> handsink basins in both men's and ladies restrooms are cracked
>> hinge covers missing altoshams and steamer
>>handle not secured to strainer unit at potato peeler
>> powder coated shelving at rear hall were salad bar containers are stored is chipped / peeling
>> shelving rusty over meat work - prep tables
>> meat walk in refrigeration shelving powder coat is peeling -chipped and rusty
>> interior handle damaged meat walk in refrigeration door
>> bake trays / altosham and roller / speed racks located outside the building . Not used . Slurplus
>> handle grip upright freezer damaged ( plastic insert )
>> gasket badly split/ worn at bakery hot hold unit
>> laminate surface damaged hostess station under hansink
Correction: >> remove rust vent hood over grill line
>> seal buffet corner at green bean location
>> remove rust lower level char grill line and lower level work table opposite stove burner
>> monitor deterioration of restroom handsink basins. Ultimately they will need to be replaced or resurfaces
>> restore hinge covers altosham and steamer
>> repair handle strainer drawer potato peeler
>> replace or resurface shelving in meat prep and meat walk in
>> replace handle interior of meat walk in door
>> remove slurplus equipment located outside building
>> restore handle - grip insert in upright freezer
>> replace bakery hot hold gasket
>> replace laminate on doors of cabinetry under handsink at the hostess station
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained / scored
Correction: replace worn cutting boards
- Equipment and Utensils - Good Repair and Calibration
Observation: >> mixer bowl rusty at base
>> knive handles melted
Correction: >> replace mixer bowl
>> replace damaged knives ( and any other equipment with damaged handles )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>" cleaned and stacked " bake trays had food residue remaining on them
>> upper splatter areas and spindle of the mixer was dirty
>> bake trays were carbon encrusted
>> carbon build up on interior of scallop handled tongs
>> several spoons and knives stored as clean at hot line had residue on them
>> crumbs present in utensil organizers in the bakery
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the interior of the convection oven
>> the interior of the fryer cabinetry
>> the interior lower surface of the sautee refrigeration drawers ( which are not used to store product )
>> lower level interior of bakery hot hold cabinetry and the exterior door of the bakery hot hold unit
>> the top of the altoshams
>> the wheels of the altosham and upright refrigeration unit beside altoshams
>> table under the char grills and the legs of the char grills
>> the shelf under hot buffet line right of char grill
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: mulitple pieces of equipment ( plastic containers and metal bake trays ) 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: pitcher stored in the handsink basin of the meat room
Correction: do not place any item in the hand basin
- Plumbing System Maintained in Good Repair
Observation: The steamer drain line was not positioned over the drain pipe and the waste water was flowing along the floor.
Correction: Repair drain line so water from the steamer does not flow under equipment and the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following was in poor repair:
>> Wall to right of Autoshams had small holes.
>> Base molding outside produce walk in and tile line divider wall by mop curb sink was damaged.
>> The coving molding at the meat walk in door was missing.
>> Floor grout at the back wait station, main wait station ice machine, and area between stove burner to fryline has eroded.
>> Floor tile cracked at fryline.
Correction: >>Seal holes in wall at Autosham.
>> Repair base molding.
>> Repair coving molding.
>> Replace eroded floor grout.
>> Replace cracked floor tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> Wall over hot buffet with hanging utensils was dusty.
>> Wall behind potato peeler was stained and dirty.
>> The wall under the scrape sink in the dishwashing room was dirty.
>> wall under dish machine and clean dish table was slightly dirty
>> floor drain at rear wait station is dirty
>> The air return vents in the dishroom were dirty.
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
03/06/2012 | Routine | |
- Person in Charge
Observation: facility does not have a City of Hampton food manager
Correction: all management staff is required to take / pass nationally recognized food managers course .
Hampton CIty Code requires that at least one full time employee takes/ passes food managers course AND REGISTERS the course completion statement with this office .This issued City of Hampton certificate must be posted in public view .
Advised manager and corporate quality assurance officer of requirement and gave flyer with needed information
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: mashed potatoes in hot hold cabinetry IT 111-114
Correction: reheat potatoes in steamer to > 165
- Critical: Time as a Public Health Control* (corrected on site)
Observation: product on the salad bar line ( meats ) were incorrectly identified with use by time of 5 hours . Pit ham and cottage cheese were not identified with use by times
Correction: all product which time is used as public health control must have time wheels or stickers at the time with up to a 4 hour use period from the time they are put on the buffet .
- Food Contact Surfaces - Cleanability*
Observation: several cracked plastic containers present
Correction: replace damaged plastic containers / lids
- Equipment - Good Repair and Proper Adjustment
Observation: >>the top of the large cold buffet line is cracked
>>laminate section removed bread display unit ( employee side)
>> shelving walk in meat refrigeration unit modestly rusty / corroded
>> handle./ grip upright freezer damaged / removed
Correction: >> if the damage ot the cold buffet line worsens will need to be replaced
>> replace laminate section bread display unit bakery
>> in time replace or resurface meat walk in shelving
>> replace handle /grip upright freezer
- Equipment - Cutting Surfaces
Observation: green cutting board produce / cold buffet stained / scored
Correction: replace the unit or plane down to smooth / clean surface
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 132 .
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment and Utensils - Good Repair and Calibration
Observation: safely housing of meat slicer is deteriorated / worn
Correction: replace the unit
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: levered food service scoops hanging over the hot buffet were observed with food debris on them
Correction: returned to scullery to be soaked and cleaned
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the drip tray and lower level interior sautee unit and sautee refrigeration drawers ( unit is not on )
>> the upright freezer lower interior surface
>> the fryer cabinetry
>> the level under the grill at the hot buffet
Correction: c
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment in the meat room were stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Physical Facilities in Good Repair (repeated violation)
Observation: grout erroded in small sections at the hot buffet./ grill and the bakery and dish areas as well as the wait station closest to Mercury Blvd
Correction: regrout areas as needed to prevent accumulation of mositure and debris
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: air returns ladies restroom ( check mens also ) dirty
air housings cold buffet area are dirty
Correction: clean
|
12/09/2011 | Routine | |
all product from breakfast is consummed or discarded at the end of breakfast ( 11 - 11:30 am on Fridays/ Saturday and Sunday )
bread pudding hot bar bakery 168
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: pans of product to be steamed placed one on atop of another at the steamer table
Correction: unless there is food grade material or lid to seperate bottom of pan from touching food on second pan they cannot be stacked one on another
- Food Display (repeated violation)
Observation: bread display unit ( free standing ) at the top level the panels di not offier suitable protection ( sneeze guard ) from the public> The panels have been adjusted since the last inspection but the upper panel needs further adjustment
Correction: continue to adjust the upper panel to achieve protection of the product from the public
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: consumer advisory was not posted in the area of the egg - omelet station where eggs are cooked to customer request . SIgnage present at the hot entree line where steaks are cooked to order
Correction: manager went into office and found additional consumer advisory statement and psoted at the station
- Warewash Machines, Internal Baffles
Observation: The warewashing machine short curtains was not in place
Correction: Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant at the handsink wait station ( rear ) seperated from wall
dish area dirty dish board sealant removed from wall
Correction: >> seal sink and dish dirty drainboard are to be sealed smoothly with the wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> upright refrigeation hot entree area gasket is split
>> walk in produce refrigeration gasket ( from the cold buffet side ) gasket is split
>>hinge covers missing under counter HH cabinetry cold buffet / egg station
>> shelving powder coat peeling / rusty upright refrigeration unit hot entree area
>> upright freezer ( by BUNN hot water unit ) door handle grip is damaged
Correction: >> replace split / damaged gaskets
>> replace or resurface deteriorated / peeling upright ref, shelving
>> replace missing hinge covers hot hold unit
>> replace plastic grip upright freezer handle
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 196.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Service tech was called to come to service the dish machine to correct this violation ( as well as violation 1340 )
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: whisk handle split / damaged in the meat room
Correction: replace the damaged whisk
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> wwater hedger unit produce prep dirty
>> whisk over the produce prep sink dirty
>> multiple old labels remaining on " cleaned " equipment
>> breader basket handle dirty ( wash basket )
>> BUNN hot heater spigot dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: >> the pizza prep refrigeration unit dirty corners at the door
>> mixer exterior at the steamer line dirty
>> the sautee drawer lower level dirty
>> the sautee drip tray dirty
>> lower level upright freezer dirty
>>tops of hot hold units dirty
>> shelving meat room over the grinder and slicer are dirty
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: >>cold / produce buffet line handsink blocked by storage of utehandsink nsils in pan on handsink basin
>> handsink by the 3 compartment sink block by wiping cloth bucket on plant stand stored in front of it
Correction: handsinks are to be accessible for use at all times
CORRECTED DURING INSPECTION
- Plumbing System Maintained in Good Repair
Observation: handsink by the ice machine is leaking
Correction: repair the leaking sink drainline
- Light Bulbs Protective Shielding
Observation: light tubes not shielded over the right side hot entrees ( end of line nearest the pizza prep unit )
single light tube not operational and shield damaged ( electrical short ) hot entree line
Correction: each light tube is to be shielded and enc caps present
- Lighting, Intensity
Observation: lights out vent hood steamer line / fryer line
Correction: restore out lights
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded along the cold buffet line and hot buffet line ( area of grill ), wait stations and in small patches multiple areas of the cookline
>> floor tiles and grout in the dish room ( between the dish machine and drainboard and the clean rack ) is badly erroded ( grout ) and multiple tiles are damaged
>> holes in wall over table right of hot hold / autosham cabinetry
>> walll meat prep room ( opposte the entry door ) is badly rusty- . corroded
Correction: >> repair grout in above areas ( many other areas of the facility have been done ) to eliminate ponding of mositure and food in the depressions formed by erroded grout
>> replace the damaged floor tiles in the dish room
>> seal holes over staging table right of the autoshams
>> resurface the wall meat room if the damage worsens
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> ceiling tiles in the hot entrees area ( both sides ) around air returns are dirty
>> light globe dirty over fryer
>> ceiling tiles dish room around air return dirty
Correction: clean
|
09/16/2011 | Routine | |
The new GM of the facility and the franchise quality assurance person requested meeting to " get to meet face to face and review of the requirements of VDH / HHD and review of the history of the facility . Met with new GM Dennis who has worked large food service facilities in other states , . Very familiar with FDA regulations . After review of inspection form and what I would be looking for / stressing I brief Dennis on the areas of weakness and inconsistencies with this particular facility as far as the regulations are concerned .We conducted basically a Risk Assessment/ Factor Inspection but also briefly looked at areas of cleaning and equipment issues as well as insect observation .
Advised the GM and the QA person that I would not wait the full 3 month inspection cycle to return to the facility to do full inspection and that it would be unannounced . They understood .
Advised Dennis on registration as a City of Hampton Certified food manager . Once again the walk thru / inspection conducted stressed the risk factors ====good retail practices
- Food Display (repeated violation)
Observation: bakery display case the attempt at proper protection of the product is not sufficent
Correction: have replacement protective panels installed on the unit which is 1 inch wider than present panels to suitably protect the product during display
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: observed mashed potatoes out of steamer at 125 and placed on hot holding unit
Correction: mashed potatoes are to be heated to > 135 for hot holding unless being reheated for a second time --if reheated for second time ( had been reheated cooled and reheated again ) must be an internal temperature of > 165 prior to placing on steamline
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: >>cheese sauce observed on speed rack with raw vegetables at 86
>>pizza slices ( old ) placed onto new pizza and returned to the serving line . The pizza ( old ) was 83 degrees
Correction: >> cheese sauce thrown out at the time of the inspection . ambient temperature of the kitchen was in the 70''s
>> pizza thrown out . In the initial meeting we had discussing weaknesses of the operation I told GM that old product was being placed on top of new product . This was an excellent example that the product is not being ( in many cases ) maintained at proper temperature . Staff must be aware they had to discard product !
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: side meat / seasoning container at steamline work table in poorly set up ice bath . Half of product was above the level of the ice . Product observed to be 50-52 degrees above the ice at < 40 below the ice line
Correction: product thrown out at the time of the inspection .
Product to be maintained at < 41 degrees when using ice bath . When setting up ice bath it is essential that the ice - ice / water slurry surround the level of the contents .
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: hinge covers missing autoshams
cabinetry under tea dispensers at hostess station is crackes and peeling ( at base of support features ) from previous mositure damage
Correction: replace hinge covers
cabinetry to be restored to smooth - durable -non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: mixer dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >> cabinetry at the base of the bakery display case is dirty / junky
>> utensil hangers over the soup hot display line are dirty
>> motor / compressor recesses to each side of the grill line are dirty
>> cabinetry under the hostess station line are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment being stacked while wet
Correction: regulations require that cleaned equipment is air dried prior to stacking . Per QA person when I brought up the subject of air blowers over the clean drainboard of the dish machine ---Golden Corral corporation is looking at these being tested for use in their restaurants .
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service product ( clamshells ) not properly stored/ dispensed
Correction: store / dispense with food contact side down
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tiles along fryer line are chipped/ damaged
floor tile grout in the bakery area is erroded
small holes in wall at bakery area handsink
Correction: floors and walls throughout the facility are to meet the specification of smooth - durable - non absorbant and easily cleanable condition
- Pests - Controlling Pests* (repeated violation)
Observation: facility has significant insect population in the areas of the motor / compressor compartments in the bakery and in the hot buffet line ( side by the sautee station ) . LOTS of adult and juvenile Oriental roaches and German roaches observed on glue monitoring stations . Many still alive . Monitoring stations placed down recently. Evidence on monitoring stations on both sides of the grill and along the salad - cold item buffet as well
Correction: Faciility is presently being treated monthly . Additional efforts need to be done in the areas of treatment ( increased frequency or more detailed treatment -- IE Fog ) and increased and more through cleaning efforts as well as sealing of crackes and crevices to get the insect population back under control
|
05/05/2011 | Routine | |
bread pudding hot section dessert buffet 150
banana pudding cold section cold dessert buffet 40
banana pudding dessert walk in ref, 40
- Food Display (repeated violation)
Observation: bakery display case does not offer suitable protection in it's design to prevent contamination from public
Correction: modify / replace bakery display case to protect contents from coughing and sneezing of the public
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: facility offering steak cooked to order but no consumer advisory in place
Correction: consumer advisory is a 2 part requirement . both segments need to be satisfied
1- identification of which product ( s) are offered cooked to order such as steaks./burgers and eggs ( for this facility )
2 - statement that " consumption of under cooked eggs , burgers and steak may result in a food borne illness ( or other approved statement which conveys same information using different wording )
Facility needs to make and post sigsn
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: enamel bake ware surface on the food contact portion of at least one unit is worn / erroded
Correction: replace damaged food service equipment
- Temperature Measuring Devices
Observation: meat walk in thermometer is damaged and not readily able to read temperature
Correction: replace thermometer ( to be accurate to 2 degrees and move closer to the door )
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: facility lack signage at the entry doors that the facility is non smoking
Correction: signs placed on the door after the start of the inspection
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the meat walk in refrigeration unit door face panel is seperated from the main door
>> hinge covers missing right ( of the pair ) hot hold / autosham unit
>> leg damaged left char grill ( of the pair ) -using stacked pans to level unit
>> upright freezer door grip / plastic insert of handle damaged
Correction: >> secure the face plate of the walk in meat refrigeration door to the main door
>> replace damaged hinge covers
>> replace the leg / support of the char grill or replace the grill
>> replace insert on the upright freezer door
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board in the produce / salad production area is stained and scored
Correction: replace cutting board (s ) which are damaged / stained and or scored OR plane down to a smooth and clean ./unstained level
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: whisk handle cracked
enamel bake ware chipped on edges
plastic lid( s) cracked
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: both mixers are dirty ( bakery and hot buffet )
Correction: clean mixers ---spindles and splatter areas of the upper plate
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> the top of the hot hold cabinetry
>> the stove burner drip tray
>> the interior of the convection oven
>> the interior ledges - frame of the fryer units
>> area under char grills dirty
>> legs of the char grills dirty
>> cabinetry of the hostess station dirty under the drink fountain
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: grinder unit for beef cleaned and stored in the walk in meat refrigeration unit under plastic bags of chicken in open shelving
Correction: grinder removed from the walk in ref, to be cleaned and sanitized again and stored in such a location that is not subjected to sources of contamination
- Physical Facilities in Good Repair
Observation: >>floor tile grout erroded in many areas of the facility .
>> wall board and wall board trim at the base tile molding back hall where dry good storage is located is damaged
Correction: >>regrout the floor tiles as needed to remove areas where food debris and moisture are accumulating
>> restore wall at the dry good storage hall to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor cookline dirty -- especially under fryers
Correction: clean floor
|
02/09/2011 | Routine | |
Induction cook ware / saute / burner are approved to be used without being under a ventilation hood
Staff has gotten much better with the dating of products on the cold buffet line . Minor inconsistancies only observed today . Instructed on improvements needed . ( diced eggs must have time as control as well as pudding / custard tarts )
soft serve in hopper 38
bread pudding on bakery hot buffet 166
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.from dirty dishes to clean dishes .
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Hand dip is not approved
- Critical: Package Integrity* (corrected on site)
Observation: multiple canned goods observed on roller can rack
Correction: dented cans removed and placed into designated damaged can location nearby .
Do not place damaged cans on the roller rack
- Food Display
Observation: new bakery self service case the protective shielding is not sufficent to eliminate contamination friom coughing / sneezing
Correction: extend the louvered panels of the multiple tier bakery self service cabinetry
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: sweet potato casserole and eggs in the hot hold cabinetry were 124 -128
Correction: product being hot held must be maintained at > 135 .
Place product into steam unit to reheat to > 165
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: pints of milk on bed of ice at 52 degrees. Asked employee what would be done with them after breakfast and was told would put back into the ref,
Correction: advised employee thru translator that milks were not cold enough and needed to be thrown away after breakfast .
Demonstrated how to set up pints of milk --- small bed of ice .
Arrange pints of milk on ice and cover pints with ice ,
- Food Contact Surfaces - Cleanability*
Observation: >> enamel bake pans/ stir fry pans surface is chipped and scarred ( some on the interior surface and mostly on the edges and exterior )
>> the potato peeler lid is cracked / split
>> limited damaged to plastic containers / lids
Correction: >> look into replacements for the stir fry /enamel bake pans
>> replace potato peeler lid
>> replace damaged containers and lids
- Nonfood Contact Surfaces
Observation: use of cloth under cutting board ( cold buffet ) to stabilize
Correction: use only bar mesh mat or plastic cutting board mat to stabilize cutting boards
- Temperature Measuring Devices (repeated violation)
Observation: thermometer located at the back of the pizza prep ref,
Correction: thermometers to be located at the warmest portion of any refrigeration unit .( by the door )
Suggested siliconing the thermometer on the interior door or the interior side by the door .
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: ice bath set up for pints of milk was not correct
Correction: instructed staff thru interpreter to place ice in container in a thin layer . Place / arrange pints of milk on the bed of ice then place ice layer over pints of milk to surround with ice
- Equipment - Good Repair and Proper Adjustment
Observation: >> the buffet top ( cold ) is cracked in multiple areas
>> the vent filters over the char grill are not correctly positioned ( gaps observed )
>> the insulation of the panel / support under hot buffet right and under the char grill is deteriorated / worn / gouged
Correction: >> restore the buffet top to smooth - durable - non absorbant and easily cleanable
>> position the vent filters so that there is no gap (CORRECTED)
>> restore the panel surface to smooth - durable - non absorbant and easily cleanable right and under the char grill
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards cold buffet and bakery areas are stained / scored
Correction: replace cutting boards or plane ( sand ) surface to smooth
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> the mixer at the cook/ hot buffet area ( spindle / splatter plate ) is dirty
>> the interior potato peeler lid is dirty
>> BUNN hot water heater nozzle / spigot is dirty ( encrusted )
>> bake pans for turkeys are not clean ( debris adhering to rim )
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the meat recipe book hanging rack meat room mildewed
>> the wheels of the fryer and convection oven
>> the interior fryer ( chicken and fish ) cabinetry is dirty
>> the surface under the char grills are dirty
>> the wheels / legs of the equipment in the hot buffet
Correction: / cook area are dirty
>> the cabinetry of the hot buffet closest to the saute unit is dirty
>> the interior lower level of the saute station is dirty
>> the dough press ledge ( under the top hinged panel )
>> the tops of the autosham
>> the shelving unit under side over the dirty dish drainboard is dirty
>> the cabinetry under the majority of the hostess station /beverage line
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed dish persons cleaning equipment and stacking while wet
Correction: cleaned and sanitized equipment is to be air dried prior to stacking
- Light Bulbs Protective Shielding
Observation: light housing not in place in the salad / cold item walk in ref,
Correction: secure the housing at the light fixture in the walk in ref
- Lighting, Intensity
Observation: light out over fryer
Correction: restore to operatonal
- Physical Facilities in Good Repair
Observation: >>wall board molding strip damaged at prep sink / BUNN hot water heater
>> small holes in wall at the clean equipment rack immediately right of the clean dish drainboard
Correction: >> replace damaged molding strip
>> seal small holes in wall where wall mounted equipment relocated
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall dirty at the potato peeler
>> floor drain dirty under the 2 compartment prep sink cold buffet
>> the wall is dirty behind the dish machine / scrap sink ( modest)
>> the floor is dirty under the fryer / convection oven line
Correction: clean
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: observed back pack in mixer bowl at the hot buffet / cook line
Correction: back pack instructed to be placed into personal item storage location and for the mixer bowl to be cleaned and sanitized
- Pests - Controlling Pests*
Observation: >>live roaches observed in the pantry unit along the back wall near the breading table
>>many live roaches observed on the glue monitoring stations throughout the facility
Correction: >> advised exterminator that live roaches were observed in the pantry unit . Have monitoring glue boards placed into the unit .
>> continue approved exterminator use and have come frequently in addition to deep cleaning and repairs to the physical plant
|
11/19/2010 | Routine | |
additional temperatures observed pork chops off grill Cook temperature > 165
pepperoni toplline pizza prep IT cold hold 37 . Pepperoni and margarine blocks walk in ref, IT cold hold 35 -37
pot roast in large HH cab .. hot hold > 200 Pork pieces upright hot hold 150
COMMENTS
>> was questioned about the new bakery item self service line .about utensils . EACH product must have individual tong / wedger at the product not in the wells and the base of the display . Per regulation 2020 each item offered to have it
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands after handling soiled utensils prior to putting away cleaned dishes / equipment .A HAND DIP IS NOT APPROVED .
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: ham ( plastic wrapped ) stored under cases of boneless pork loin in walk in meat refrigeration unit
Correction: cooked product are to be located on shelving higher that raw product. No evidence of leaking on the cardboard boxes of pork so simply relocated the ham to upper shelving ,l
- Cooling Methods
Observation: hot products placed into walk in refrigeration unit ( home fries and cooked chicken breasts ) with lids / plastic wrap tightly on containers
Correction: to cool product properly place uncovered or loosely covered on upper shelf of refrigeration unit to allow heat to remove and have product cooled per the regulations . Proper cooling is from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours .
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>steak , cheese ( and pickles ) in hot buffet upright ref, 49 .
Also present chicken and porkchops
>> pasteurized egg quarts stored on produce ( whole ) display at 50 -53
Correction: >>cook meats and use cheese in the unit . Product not held in unit overnight but placed into unit in th morning . Do not stock unit again until holding < 41
>>egg quarts thrown out at the time of the inspection
- Critical: Time as a Public Health Control* (repeated violation)
Observation: >>meat slices ( ham - turkey and beef ) on the salad bar not identiifed with 4 hour use period were 52-55 degrees . Diced egg not identiifed with 4 hour use period but product at 41
>> at the end of inspection returned to the cold buffet ---tuna and shell pasta salad above load line 46 -50 degrees had no time wheel on product. Seafood salad also did not have time but was < 41 .
Banana pudding 46 dessert buffet . No time wheels present identifing a 4 hour use period . . Tarts on dessert buffet also had no 4 hour use period in place
Correction: ALL READY TO EAT POTENTIALLY HAZARDOUS PRODUCT must have a 4 hour use period in a documentable manner placed on the product. HOT product that is not maintained at > 135 ---such as pizza --must also have time wheel establised on product to document in use for < 4 hours
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: breakfast served on weekends ( to include friday ) . At time of inspection raw shell eggs present . Asked if cooked to order and was told yes . There is no consumer advisory with reminder and disclaimer statements present
Correction: advised staff not to cook eggs to order unless the full consumer advisory signage in place . Signs must be present at the omelet line that state eggs may be cooked to order ( customer request ) . Sign must also be present that states eating ./ consumption of under cooked eggs may increase risk of food borne illness
OR The facility may offer pasteurized in the shell eggs .
ALSO---signage must be present at evenings on steaks cooked to order
- Food Contact Surfaces - Cleanability*
Observation: cracked plastic containers present ( modest numbers )
Correction: replace damaged plastic containers / lids
- Nonfood Contact Surfaces (repeated violation)
Observation: lining cup lid dispenser and large plastic tumbler counter with paper toweling / napkins
Correction: do not line surfaces with absorbant material . Use plastic mesh mat / bar mat if lining is desired
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not provided at door of pizza prep ref, and large upright refrigeration units
Correction: locate thermometer accurate to 2 degrees by the door of the refrigation unit and hot hold cabinetries
- Cooling, Heating, and Holding Capacities
Observation: >>ice baths for yogurt and milk quarts is not sufficent .
>>Ice bath for waffle batter is not sufficent
>> upright refrigeration unit hot buffet holding mid 50 's . Product within 47 -49 degrees .
Correction: >>ice to be surrounding level of contents but not be over the rim or lip of the container
>> remove / cook potentially hazardous product in upright refrigeration unit . Do not restock until serviced and holding < 41 .
Service call placed for unit at the time of the inspection
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. at each entry or at each side of the entrance hall - register island
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the counter at the buffet ( cold where caesar salad located ) is cracked
>> the walk in refrigeration unit, upright refrigeration hot buffet and pizza prep gaskets are split
>> lower level table dough press surface is rusty and corroded
>> the cabinetry of the hostess station / register line under the tea dispenser and drink fountain is mositure damaged
>> laminate surface and metal tape surface ( insulated base ) at both sides of the hot buffet grill are worn / torn / damaged
>> vent filter damaged over grill
>> door grip / handle damaged upright freezer
>> hinge covers damaged/ missing upright hot holds/ autoshams
Correction: >> restore counter / buffet top to smooth - durable - non absorbant and easily cleanable
>> replace damaged gaskets
>> restore lower level dough press and surfaces on each side of the grill to smooth -durable - non absorbant and easily cleanable
>> restore hostess station cabinetry to smooth - durable - non absorbant and easily cleanable
>> replace damaged vent filter over grill
>> replace door handle / grip upright freezer
>> replace hinge covers autoshams
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board bake shop stained and scored
Correction: replace cutting board or plane down to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>plastic coated color handled tongs plastic is cracked / removed
>> inserts salad bar / soup lid cracked / peeling around opening
>> enamel bake units chipped
>> feet of grinder meat room rusty
>> whisks hanging in bake shop handles cracked
Correction: >>replace damaged plastic handled tongs
>> replace soup inserts
>> replace chipped enamel bake ware
>> resurface feet of grinder
>> replace damaged handled whisks
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays / pans are carbon encrusted
the dicer dirty
the wedger dirty
the food processor attachements need cleaning
old labels remaining on cleaned equipment
Correction: clean
labels are to be removed during the wash / soak portion of dishwashing
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the lower level of the sautee drawers ( not in use )
>> the rack shelving hot buffet under the corned beef and hash brown casserole
>> the metal frame work of the buffet units
>> the cabinetry surface to each side of the grill
Correction: line
>> the interior ledges of the fryer cabinetry
>> the cabinetry of the register line , especially under tea dispensers and drink fountain
>> the interior of the bake shop oven
>> the vent filters over grill hot bar
>> the honeycombs over the hot bar pizza prep ref, side
>> interior of the convection ovens
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was not air dried in the dish room prior to stacking
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: cleaned equipment on the rear hallway clean equipment shelving was not properly stored
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: foil pans and lids and plastic clamshells improperly stored bake shop
Correction: store containers with food contact side down and lids with food covering side down
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: hand sink at the dish room ( right of the 3 compartment sink is blocked )
>> at time of inspection of produce prep and cold buffet handsink was not blocked . When returned to the area at the end of the inspection 4 cleaning items ( mops / brooms) where placed up against the handsink basin making it difficult to use
Correction: DO NOT BLOCK HANDSINKS
- Light Bulbs Protective Shielding
Observation: light lens not flush in ceiling hot buffet prep island
Correction: secure light lens flat in ceiling
- Outer Openings - Protected (repeated violation)
Observation: sweeper missing / damaged delivery side door creating gap of > 1 /16 of an inch on the left side of the door
Correction: replace the sweeper to seal door gap to < 1 /16 of an inch
- Physical Facilities in Good Repair (repeated violation)
Observation: >> small holes in wall over bakery handsink
>> floor tile damaged in front of steamer / hot cabinetry hot buffet
>> the floor tile grout erroded pizza prep ref, area
>> floor tile grout erroded fryer line / rotisserie area
Correction: >> seal small holes bakery wall
>> restore floor tiles to good repair and regrout floor tiles as needed to prevent ponding of moisture and food debris
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floors dirty hot cookline - bakery
>> floor dirty under fryer line
>> floor drain dirty under the 2 compartment produce prep sink
Correction: clean
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08/06/2010 | Routine | |
Restaurant representatives - add corrected or new information about Golden Corral, 1123 W Mercury Blvd., Hampton, VA 23666 »