All food temperatures taken were internal.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: knife and spatula stored on dry cloth.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Note: All wiping cloths should be stored in a wiping cloth bucket with sanitizer (chlorine 50-200 ppm). Wiping cloths harbor bacteria if not stored in sanitizer.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Digital thermometer recommended since most are tip sensitive.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: microwave rusting, tape used on broken microwave door, refrigerator in kitchen getting scraped by slicer causing the paint to scrape off (where it can possible contaminate food being sliced), platform for ice machine has rough un-cleanable edge, make table door gaskets split, bar keg cooler threshold at door coming apart/badly damaged, rust in beer cooler at bar.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board, coffee dispenser nozzle and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items stored on floor in back storage room and at bar.
Correction: Store single service items 6 inches off of floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in fixture in food storage room containg ice machine are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: hole with tape over it in bathroom door, carpet at stairs to back in poor condition with tape over it, some light floor tile damage (gouges in dining room and tiles slid over under three compartment sink), concrete floor pitted in storage room, wall damage behind ice machine, paint chipping from walls in hallway, wall damage in storage room, walk-in cooler floor paint worn and bare wood exposed, and the kitchen wall is blistered/ peeling from damage (appears to be water damage).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floors under and behind equipment in food storage room, floors under equipment in kitchen, dust on ceiling vents in restroom.
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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. The mop is stored in bucket still wet and has a foul odor.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment next to the walk-in cooler and the area is blocked from visualization and cleaning. Having unnecessary items causes clutter and created a perfect environment for rodents and pests to harbor.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of dish soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Soap stored with clean dishes.
Correction: Containers of chemicals (including dish soap) must be located in an area that is not above/ or with food, equipment, utensils, linens or single service items.
|
03/10/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact of bread observed while making a sandwich and placing bread back into bags..
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The ice machine is very soiled inside the top interior portion of the machine.
Correction: Clean the interior of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
|
08/19/2015 | Risk Factor | |
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour Cream in the door of refrigerator is cold holding at improper temperatures of 45-47*F. Butter out at room temperature at 65*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Corrected by discard. Do not keep potentially hazardous foods in the door of this unit due to that area not being able to hold proper temperature. Butter must be kept at 41*F, or placed under a 4 hr time control, where it is discarded after 4 hrs.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: make table racks are rusting, door gasket to make table torn, wood surface damaged under slicer/grill, rust in the bottom of beer cooler and enterance into keg coolers, keg coolers bottom of door frame is damaged, one section of the door frame came off of keg cooler enterance and a gap exists at the bottom of floor where you can see the floor under the cooler (this may cause loss of cold air), keg cooler has torn door gasket, and table top under ice machine has worn boards.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table is 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the kitchen behind the slicer and in the storage room where ice machine and walk-in cooler is located is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Restroom door has holes (with tape covering it), hallway has wall damage, paint is worn on bottom of walls in dining areas along baseboards, the laminate wall board in kitchen is showing signs of water damage (blistered), the carpet along stairs in worn/damaged with tape over damage, walk-in floor paint worn and beginning to get water damage, and storage room floor/wall is pitted, mop/chemical storage room walls are not a continuos smooth surface (made of brick and plaster).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Tape is not considered durable or easily cleanable. Remove tape and repair or replace damaged items.
- 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.
|
02/18/2015 | Routine | |
All food temperatures taken were internal.
The facility has made many improvements since the last inspection and is doing a wonderful job keeping foods at the correct temperatures and keeping records of unit and food temperatures. Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:
>>Tape on bar counter, enterance into keg coolers, restroom door and floor
>>Paint peeling and bare wood becoming exposed on ice machine counter
>>Floor of walk-in cooler is bare wood (paint has almost peeled off)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment Compartments, Drainage
Observation: The beer coolers waste collection compartment is not properly draining to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine were soiled and in contact with ice.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair:
>>Damage to hallway wall on right side and a small amount on left side
>>Paint chipped in back hallway in numerous places
>>Metal door frame in back hallway rusting and peeling paint
>>Restroom door has a hole in it
>>Walk-in cooler room concrete floor surface crumbling
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of dish soap are not properly stored to prevent the contamination utensils.
Correction: Containers of dish soap must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
|
09/25/2014 | Routine | |
This follow-up inspection was conducted to check cold holding temperatures in all refrigeration units in the facility. A risk control plan is being implemented to help control the out of compliance cold holding temperatures and set up a management system to gain compliance. A data logger is being placed in the walk-in refrigeration unit to track the temperature in the unit. Food temperatures in all of the units are to be periodically monitored.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter (45*F) in the homstyle refrigerator door cold holding at improper temperatures, butter can not stay cold due to it being in the door, which is the least coldest part of the refrigerator. Butter (61*F) out at room temperature will be placed on time control and discarded within 4 hrs, or maintained at proper cold holding temperatures. Beef chub (46*F) in the walk-in cooler cold holding at improper temperatures.
Correction: Owner stated that he will relocate potentially hazardous food in the homestyle refrigerator to a refrigeration unit that is capable of maintaining food storage at 41*F or below. Deli Meat Chubs in the walk-in cooler will be placed on a lower shelf where the air is colder. The top shelf does not get enough cold air circulation to maintain foods at proper cold holding temperatures.
|
04/30/2014 | Follow-up | |
All food temperatures taken were internal. All three refrigeration units have all foods improperly cold holding. Owner stated that during lunch rush the food temperatures go up due to the refrigeration units being opened so much, this indicates insufficient capacity of the refrigeration units to maintain foods at proper cold holding temperatures of 41
°F. Dishes are being washed in one compartment and the three compartment method is not being utilized. Dishes must be washed, rinsed and sanitized in that order. An employee is washing dishes with sanitizer added to the water and then rinsing them, this is an incorrect method for proper sanitization of dishes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All of the refrigeration units are cold holding at improper temperatures due to being over stocked and frequently opened
Correction: the refrigeration units may also require servicing. The following foods are cold holding at improper temperatures: Tomatoes (48°F) in Make Table Refrigeration Unit (MT), Ham (48°F), (52°F) in MT, Turkey (48°F) in MT, Macaroni Salad (50°F) in MT, Potato Salad (51°F) in MT, Roast Beef in MT (48°F), Sliced Chhese(51°F) in MT, Cheese(52°F) in walk-in cooler (WI), Turkey Chub in WI (47°F), Roast Beef Chub (47°F) in WI, Sliced Cheese (47°F) in WI, Butter setting out at room temperature (71°F), Hot dogs (45°F) in home style refrigerator (HSR), Butter (48°F) in HSR.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer too strong for dishes being washed at the three compartment sink in excess of 200ppm.
Correction: Chlorine sanitizer should be made up at a concentration of 50-150ppm.
|
04/29/2014 | Risk Factor | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored on a box.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were found cold holding at improper temperatures:
1) Hot dogs (44°F) and sausage (44°F) in the homestyle refrigerator
2) Cheese (45°F), BBQ chicken (45°F), and macaroni salad (46°F) in walk-in
3) Turkey (44°F), Roast Beef (44°F), Cheese (44°F) in make table rail
4) Chicken (45°F), Sour cream (42°F), Egg salad (44°F) in make table base
Correction: Operator stated that the frequent opening and closing of units during rush cause the foods to come out of temperature for a short period of time. Foods that were out of temperature today were used during the lunch period, or to be discarded. Ensure foods are maintained at 41°F or lower even during busy periods when the units are frequently opened and closed. The following ambient air temperatures were observed: walk-in at 41.3°F, make table at 43.8°F, and the homestyle refrigerator at 44.4°F. These temperatures are not sufficient enough to keep foods at proper temperatures. Units may need to be serviced, or thermostats adjusted. It is recommended the units ambient air temperatures are at least 36°F-38°F to keep the foods at 41°F, or lower.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood blocks supporting keg cooler not sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. The one digital one they have is broken and they are unable to monitor temperatures of foods in the the refrigeration units.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
1) Table top where ice machine is stored paint chipping
2) Door gasket torn on the homestyle refrigerator
3) Surface/paint peeling on the shelves above the make table
4) Paint peeling on shelving where single service items are stored and coffee machine
5) Walk-in floors made of wood no longer sealed, bare wood exposed
6) Beer keg cooler at bar has a damaged frame wth tape around it
7) Shelving rusting in walk-in cooler
Correction: Repair
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table 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 (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy in walk-in. Digital thermometer not operational.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Obtain a digital thermometer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of shelf brackets above meat slicer grease build up
2) surface below meat slicer
3) make table door gasket stained
4) drawer under slicer where bread is stored not clean, laminate deteriorating
5) beer cooler has a build up of spilt liquids
6) filter at beer cooler heavy dust build-up
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulbs in dry goods storage area where walk-in and deep freezer is located not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tiles below make table, and throughout facility cracked, gouged and missing
2) two tile are damaged on the wall right of hand sink in men's restroom
3) gaps in brick right interior door frame to dry goods storage room
4) wall behind ice machine and chest freezer in the storeroom is damaged
5) ceiling above walk-in cooler damaged
5) carpet in hallway has a hole and taped at stairs due to damage
6) paint peeling on floor dry goods storage room
7) wall deteriorating by steps in small section
8) paint on door frames and trim throughout facility chipping
8) wall has hole with pink material observed protruding out in hallway in front of restrooms
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/21/2013 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, addition of a mop sink, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
Encouraged storing back up bagged meat in the walk-in cooler until needed to help maintain make table at or below 41* and to keep these items from holding above 41*.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee using bare hands to dice tomatoes.
Correction: Corrected. There shall be no bare hand contact with ready to eat foods. Use suitable utensils to handle ready to eat food OR wash hands and wear gloves to handle ready to eat foods.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Souffle cups used to dispense chicken salads are stored in the food contents.
Correction: Provide HANDLED utensils/cups to dispense food and store the handle OUT of the food contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) chicken bbq in make table at 43-45*
2) sour cream in make table at 43-44*
3) butter in door of homestyle refrigerator at 46*
Correction: Make table was stocked earlier and has been opened and closed continously. Cold hold phfs at or below 41*. Relocate bulk of butter to walk-in cooler.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood blocks supporting keg cooler.
Correction: Paint to seal the blocks or replace with material that is smooth, easily cleanable, and non-absorbent (e.g. pvc).
- Ventilation Hood System, Drip Prevention
Observation: Per operator, ground beef used in taco filling was cooked on electric skillet.
Correction: Facility does not have a vent hood system and fire suppression as required by Codes Compliance and Fire Marshall. There shall be no frying/cooking of any type of food that emits vapors and grease.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Table top where ice machine is stored is damaged (multiple cracks in laminate).
2) Door gasket torn on the homestyle refrigerator.
3) Surface/paint peeling on the shelves above the make table.
Correction: 1) Repair/replace the table top to provide a smooth and easily cleanable surface.
2) Repair/replace the door gasket.
3) Resurface the shelves.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Digital food thermometer not operational.
Correction: Repair/replace the thermometer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of shelf above meat slicer
2) surface below meat slicer
3) make table door gasket stained
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door open--Unit is SHARED with neighboring storefronts.
Correction: Maintain the doors and lids closed when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile below make table, meat slicer
2) one tile is missing on the wall right of hand sink in women's restroom
3) gaps in brick right interior door frame
4) wall behind ice machine and chest freezer in the storeroom is damaged
5) ceiling above walk-in cooler
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean:
1) below the make table and meat slicer
2) floor at bar has litter left of low below below tv
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Hot Shot ant and roach gel stored with sleeves of cup lids in the bottom drawer below the meat slicer.
Correction: Remove the hot shot from the premises. Only approved pesticides shall be used in the facility and applied by a certified pest control operator. Store approved pesticides separate from general chemicals, food, food contact surfaces, and equipment.
|
12/11/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, addition of a mop sink, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
Encouraged storing back up bagged meat in the walk-in cooler until needed to help maintain make table at or below 41* and to keep these items from holding above 41*.
- Person in Charge (corrected on site)
Observation: When asked, employee stated food contact surfaces are washed and rinsed.
Correction: Corrected. Demonstrated proper set up of sanitizer basin. Food contact surfaces shall be sanitized after washing and rinsing.
- Food Storage Containers - Identified with Common Name of Food
Observation: Container of sugar not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage
Observation: Souffle cups used to dispense chicken salad and chili are stored in the food contents.
Correction: Provide handled utensils to dispense food and store the handle out of the food contents.
- Cooling Methods
Observation: The potentially hazardous food items on the make table rail (turkey, chicken, potato salad) are not cooling properly--items on the top are removed from well, saran wrap removed, and then placed back in well--the food has already increased several degrees above 41*.
Correction: Ensure foods on the top rail cool to 41* within 4 hours or implement a policy stating the food on the top rail of the make table is used or discarded within 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Cucumber, tomato, and feta salads not labeled with a use by date.
Correction: Label the use by date for use within 7 days of preparation (day one is the day the food is prepared).
- Nonfood Contact Surfaces (repeated violation)
Observation: Contact paper peeling in the bread drawer.
Correction: Remove the contact paper.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Table top where ice machine is stored is damaged (multiple cracks in laminate).
2) Ice machine vent cover not in place.
Correction: 1) Repair/replace the table top to provide a smooth and easily cleanable surface.
2) Install vent cover.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Digital food thermometer is not operational.
Correction: Repair/replace the thermometer.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Utz container reused for storage of sugar.
Correction: Once the original contents are emptied, do not reuse the container for food storage. Provide approved multi-use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of ice machine is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of shelf above meat slicer
2) surface below meat slicer
3) make table door gasket stained
Correction: Clean.
- Refuse - Covering Receptacles
Observation: Dumpster door is open (unit is shared with neighboring facilities).
Correction: Maintain dumpsters doors and lids closed when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile below make table, meat slicer
2) one tile is missing on the wall right of hand sink in women's restroom
3) small section of wall damaged behind the three compartment sink
4) wall behind ice machine and chest freezer in the storeroom is damaged
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean:
1) below the make table and meat slicer
2) floor at bar has litter left of low below below tv
3) floor behind the chest freezer
Correction: Clean.
|
07/25/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, addition of a mop sink, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
Multiple items in/on make table rail are cold holding above 41* as these items were recently stocked or sliced/prepared. These items still need to cool to 41* within in 4 hours and the unit is overstocked, the cooling time and temperature standards may not be met. Encouraged storing recently sliced portions of deli meat in the chest freezer to cool rapidly. Operator may also use tools such as blue ice packs/trays to help maintain phfs at or below 41*.
- Critical: Package Integrity* (corrected on site)
Observation: At least 4 cans of olives were damaged/badly dented and stored with undamaged cans on the storage rack.
Correction: Corrected. Store damaged food items physically separate from unsound food if returning for credit OR discard the product prior to storing on the shelves.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bulk bag of sugar and bag of onions stored on the floor in the storeroom and walk-in cooler, respectively.
Correction: Corrected. Store food elevated up off the floor at least 6 inches.
- Cooling Methods
Observation: The methods used for cooling deli meats sliced earlier in the day were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter in door of homestyle refrigerator cold holding at improper temperatures (47*).
Correction: Cold hold potentially hazardous foods (phfs) at or below 41*. Discontinue storing phfs in the door (which is the warmest part of the unit).
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided in the homestyle refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The make table is overstocked is cold holding phfs at or below 45*.
Correction: Store back up deli salads that may not be sold/consumed/discarded within 4 hours in the walk-in cooler or provide additional equipment necessary to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) microwave oven handle has broken off
2) make table door gasket torn
3) small section of shelf above make table (see below right microwave oven) is peeling
Correction: Maintain equipment in good repair and proper adjustment.
- Good Repair and Calibration of Thermometers
Observation: Digital thermometer not operational.
Correction: Replace the battery or replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Upper interior of ice machine has minimal build up.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior door frame of make table
2) make table door gaskets stained
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) Cased cutlery stored on the floor at the bar.
2) Box of gloves stored at splash area of hand sink.
Correction:
1) Store the cutlery elevated up off the floor at least 6 inches
2) Corrected. Discontinue storing the gloves in the splash area of the hand sink.
- Kitchenware and Tableware (repeated violation)
Observation: Utensils in container above hand sink are stored with the food contact surface upwards.
Correction: Store the utensils with the handles upwards to prevent contamination of the food contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile below make table, meat slicer
2) one tile is missing on the wall right of hand sink in women's restroom
3) small section of wall damaged behind the dish machine
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean:
1) below the make table and meat slicer
2) floor at bar has litter left of low below below tv.
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Roach Prufe boric acid observed in storage closet with other chemical agents.
Correction: Corrected. Boric acid is not approved for use in a food establishment UNLESS IT IS APPLIED BY A CERTIFIED PEST CONTROL OPERATOR and is applied in non-food areas. Approved pesticides shall be stored physically separate from general chemicals.
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01/31/2012 | Routine | |
all food temperatures observed are internal.
policy for contents make table is to discard any remaining food at end of lunch period (usually nothing left). Signage observed to remind staff how to fill the pans after lunch. If make table is stocked at same time every morning, post note/sign: this unit stocked daily at 10 am. Anything left at 2pm shall be discarded".
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) chicken salad in make table (mt) 46*
2) chicken bbq in mt 45*
3) egg salad in mt 44*
4) chicken bbq in walk-in cooler 45
Correction: Cold hold phfs at or below 41*.
- Nonfood Contact Surfaces
Observation: Contact paper peeling up inside the bread drawer(s).
Correction: Remove contact paper.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided in the homestyle refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Cooling, Heating, and Holding Capacities
Observation: The make table is overstocked and the walk-in cooler is cold holding phfs at or below 45*.
Correction: Store back up deli salads that may not be sold/consumed/discarded within 4 hours in the walk-in cooler or provide additional equipment necessary to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel and right wall of ice machine not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) surface below meat slicer and griddle
2) make table door gaskets stained
3) interior bread drawer
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased cutlery stored on the floor at the bar.
Correction: Store the cutlery elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Box of gloves stored at splash area of hand sink.
Correction: Corrected. Discontinue storing the gloves in the splash area of the hand sink.
- Kitchenware and Tableware (repeated violation)
Observation: Utensils in container above hand sink are stored with the food contact surface upwards.
Correction: Store the utensils with the handles upwards to prevent contamination of the food contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile at bread drawer
2) grout eroded between bricks inside storeroom (see above can storage
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are nto clean:
1) floor below meat slicer counter
2) floor below storeroom rack
3) floor below left corner small beer low boy (tv)
Correction: Clean.
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09/16/2011 | Routine | |
All food temperatures observed are internal.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Plastic cup used to dispense ice in cooler.
Correction: Use a HANDLED utensil/cup to dispense food and store the handle OUT of the food contents.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the homestyle refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) surface below the meat slicer
2) interior of bread drawer
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service utensils stored on the floor at the bar.
Correction: Store the utensils elevated up off the floor.
- Kitchenware and Tableware (repeated violation)
Observation: Utensils in container above handsink are not stored with the handles presented upwards.
Correction: Store the utensils with the handles upwards to prevent contamination of the food contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles missing/damaged below make table/meat slicer.
Correction: Repair/replace the tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Minimal to moderate food debris observed on floor below meat slicer and at left corner of bar (below small tv).
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid insecticide stored with general cleaners in tub below three-compartment sink.
Correction: Raid is not approved for use in the commerical food facility. Only approved insecticides may be used and shall be applied by a certified pest control operator. Approved insecticides shall be stored physically separate from general cleaners.
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01/11/2011 | Routine | |
food temperatures observed are internal.
Monitor walk-in cooler. Ambient air measured at 45*. Ensure cold holding at or below 41*.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, addition of a mop sink, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: BBQ in walk-in cooler at 44*.
Correction: Cold hold potentially hazardous foods at or below 41*.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Several multi use plastic food containers are in poor repair (melted/warped).
Correction: Discard and replace when they are no longer easily cleanable and in good repair.
- Temperature Measuring Devices
Observation: Thermometer not provided inside:
1) refrigerator
2) walk-in cooler
Correction: Provide thermometers inside the units at the front by the door.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior surfaces of the ice machine are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior of the bread drawer is not clean.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Meat slicer blade and attachments not sanitized after cleaning.
Correction: Sanitize after cleaning in adequate solution.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service utensils stored on floor at bar.
Correction: Store elevated up off the floor (e.g. on to inverted soda pallets).
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils are displayed or dispensed with the food contact surfaces upwards.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination (i.e. handles stored upwards).
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Floor tiles missing below meat slicer.
Correction: Repair/replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor not clean below meat slicer and at the bar (left corner).
Correction: Clean.
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09/13/2010 | Routine | |
Restaurant representatives - add corrected or new information about Goody's Deli & Pub, 11 E Queens Way, Hampton, VA 23669 »