The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for a second time:
1. PHF (TCS) foods cooled from 135F to 41F in 6 hours total
2. Hot holding potentially hazardous foods at 135F or more
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use cooling logs previously provided during your last inspection to monitor cooling process for items cooked and cooled overnight (i.e., mashed potatoes, corn, green beans). Training provided on proper cooling methods and two step cooling process (135F to 70F in 2 hours, 70F to 41F in 6 hours total). Please train all food service employees on proper cooling methods, log maintenance, and proper corrective actions to take when improper cooling is observed.
2. Use temperature logs provided during previous inspections to record and monitor hot holding and cold holding temperatures. Suggestions made to use Time as a Public Health Control (TPHC) for items being held under heat lamps (i.e., ham, pizza, quesadilla). Training provided on how to properly us TPHC in the event that establishment decides to adopt this method.
3. Fill items, like cut melon, below fill line of cold pans/bowls located at buffet line to ensure items are maintained at 41F or below
4. Establish a detailed cleaning schedule of physical facilities and non-food contact surfaces to prevent harborage conditions favorable for cockroaches.
Please send the following documents to the Health Department within 7 days:
1. Copy of cooling logs
2. Copy of hot holding OR Time as a Public Health Control logs for pizza, quesadillas, and ham
3. Photo of updated electronic display menu with added disclosure for steaks (prepared weekends only)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: IN DELFIELD 2 DR UPRIGHT COOLER (BAKERY)- OBSERVED TWO CARTONS OF RAW SHELL EGGS BEING STORED OVER READY TO EAT CAKE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. RAW SHELL EGGS MOVED TO BOTTOM SHELF OF COOLER.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: GREEN BEANS, CORN, SWEET POTATOES, MASHED POTATOES cooling for ~16 hours in the BALLY WALK-IN COOLER #1 observed at 48F, 45F, 43F, 47F°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ALL ITEMS DISCARDED BY THE PERSON IN CHARGE.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: AT BUFFET LINE- CHICKEN QUESADILLA, BAKED HAM, AND PIZZA (92F, 125F, 119F). IN METRO 2 DR HOT HOLDING CASE #3- BROCCOLI AND CHEESE (120F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEMS AT BUFFET LINE LABLED WITH A DISCARD TIME OF 3:00PM. BROCCOLI AND CHEDDAR REHEATED TO 169F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: AT BUFFET LINE- CUT HONEY DEW, CUT CANTALOUPE (54F, 52F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MELONS SLICED AT 11AM. ALL ITEMS PLACED IN WALK-IN COOLER TO COOL TO 41F WITHIN 4 HOURS TOTAL.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: OBSERVED ELECTRONIC DISPLAY MENU- STEAK
Correction: PLEASE PROVIDE AN UPDATED COPY OF YOUR DISPLAY MENU WITH A DISCLOSURE FOR COOK TO ORDER STEAK TO THE HEALTH DEPARTMENT WITHIN 7 DAYS. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED A CHLORINE SANITIZING SOLULTION CONCENTRATION OF 0-10PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SANITIZER CONTAINER WAS EMPTY, PIC PROVIDED NEW CONTAINER OF CHLORINE SANITIZER. WHEN TEST, THE LOW TEMPERATURE DISHMACHINE FINAL RINSE CONCENTRATION WAS BETWEEN 50-100PPM.
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03/08/2016 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection. Please continue to regularly clean (deep cleaning and daily cleaning) to avoid build up of grease and debris that provides harborage conditions favorable for cockroaches within a food establishment. Also, please fully caulk/repair ALL damaged tile, door frames, and coping of wall/floor junctures to prevent entry of pests into structure of the building. Bi-weekly pest control services have been recommended for the next 2 months (at minimum) in order to control resurgence of cockroach population. Facility has re-opened. No pest activity was observed.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED GREASE AND FOOD DEBRIS ACCUMULATION ALONG BASEBOARD IN KITCHEN, UNDERNEATH/BEHIND COOKLINE EQUIPMENT, AND UNDER REFRIGERATION UNITS.
Correction: PLEASE POWER WASH ALL NON-FOOD CONTACT SURFACES WITHIN 24 HOURS. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILE, DRY STORAGE DOOR FRAME, FLOOR TILE AND GROUT is not maintained in good repair.
Correction: PLEASE REPLACE/REPAR CEILING TILE, DRY STORAGE DOOR FRAME, AND FLOOR TILE. PLEASE REPAIR MISSING GROUT ALONG TILE/WALL IN ORDER TO PREVENT PEST ENTRY. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. OBSERVED MULTIPLE NYMPH AND ADULT COCKROACHES LOCATED UNDER BUFFET LINE, IN KITCHEN PREP AREAS, UNDER REFRIGERATION EQUIPMENT, NEAR DISH MACHINE, IN OFFICE, AND ALONG BACK ENTRY DOOR.
Correction: PLEASE HAVE PEST CONTROL TREATMENT WITHIN 24 HOURS. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: PLEASE KEEP DISH WASHING AREA DRY, REMOVE ALL CARDBOARD BOXES USED FOR FOOD STORAGE, POWER WASH BEHIND AND UNDERNEATH COOKLINE AND REFRIGERATION EQUIPMENT. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
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09/04/2015 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection. Inspected kitchen, dining area, buffet line, dry storage, and dumpster area. No pest activity observed. Please continue to eliminate potential harborage conditions. The following suggestions have been made:
1. Weekly cleaning of entire food establishment
2. Immediately inspect all receiving shipments for the presence of pests. Discard all cardboard boxes upon receipt and immediately place in outdoor recycling receptacle.
3. Keep all trash receptacles in good repair with tight fitting lids
4. Remove all sources of water for pests (i.e., pyramid stacked air drying, keep dish washing area dry)
No violation noted during this evaluation. | 08/18/2015 | Follow-up | |
The purpose of today's visit was to respond to a series of cockroach complaints received on 8/13/15 and 8/14/15 in which complainants stated seeing cockroaches around buffet line and dining area. Cockroaches were observed under buffet line, in kitchen prep areas, dry storage, office, and along back entry door. The following recommendations have been made:
1. Upon close of business today, receive additional pest control treatment
2. Power wash walls, floor, and equipment along cook line to remove of grease and food debris
3. Clean up dead cockroaches before service on Saturday morning
A follow-up inspection will be conducted on 8/17/15. Complaint confirmed.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FRYER, GRILL, FLOORS AND WALL ALONG COOK LINE.
Correction: PLEASE POWER WASH FRYER, GRILL, FLOORS AND WALL ALONG COOK LINE BY 8/17/15. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. OBSERVED ADULT AND NYMPH COCKROACHES UNDER BUFFET LINE EQUIPMENT, IN DRY STORAGE AREA, IN KITCHEN PREP AREAS, AND ALONG BACK ENTRY DOOR.
Correction: PLEASE HAVE AN IMMEDIATE PEST CONTROL TREATMENT ADMINISTERED WITHIN 24 HOURS. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. OBSERVED CARDBOARD FROM BROKEN DOWN BOXES BEING STORED NEAR BACK ENTRY DOOR.
Correction: PLEASE REMOVE ALL CARDBOARD AND RELOCATE TO EXTERIOR TRASH RECEPTACLE. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped COCKROACHES were found on the premises.
Correction: REMOVE ALL DEAD COCKROACHES FROM DRY STORAGE AREA, LIGHT FIXTURES, UNDER BUFFET LINE, AND IN KITCHEN PREP AREAS BY 8/17/15. Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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08/14/2015 | Complaint | |
The purpose of today's visit is to respond to a roach complaint received on 8/11/15. Cockroaches observed in the facility. Last pest control service was received on 8/6/15 in which EcoLab treated for German Cockroaches. Please immediately take the following measures to control the presence of cockroaches in your facility:
1. Remove all trash, cardboard, and recyclable storage from interior of food establishment and place in designated dumpster area outside of the facility
2. Remove all dead cockroaches from floors, lights, dining, and kitchen areas
3. Contact pest control service to have additional treatment prior to follow-up visit.
4. Deep clean entire kitchen area, dining area, and booths (under and between seats) prior to follow-up visit.
5. Review Pest Management document provided via e-mail
A follow-up inspection will be conducted by 8/19/15.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FLOOR AND WALL BEHIND COOKLINE, FRYER, EXTERIOR OF HOT HOLDING CABINETS, FLOOR NEAR WALK-IN COOLER, FLOOR NEAR ICE BIN.
Correction: PLEASE THOROUGHLY CLEAN ALL NON-FOOD CONTACT SURFACES WITHIN THE NEXT FIVE DAYS. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. OBSERVED MULTIPLE COCKROACHES (ADULT AND NYMPH) IN KITCHEN AREA, DRY STORAGE AREA, UNDER BUFFET LINE, AND NEAR BACK ENTRY DOOR.
Correction: PLEASE CONTACT YOUR PEST CONTROL PROVIDER WITHIN THE NEXT 48 HOURS TO HAVE ESTABLISHMENT SERVICED FOR THE REMOVAL OF PESTS. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. OBSERVED STORAGE OF CARDBOARD NEAR BACK ENTRY DOOR.
Correction: PLEASE REMOVE ALL CARDBOARD STORAGE FROM INSIDE THE FOOD ESTABLISHMENT. IMMEDIATELY PLACE ALL CARDBOARD AND OTHER RECYCLABLE PRODUCTS IN SECURE DESIGNATED RECYCLING RECEPTACLE LOCATED OUTSIDE OF BUILDING. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped COCKROACHES were found on the premises.
Correction: PLEASE REMOVE ALL DEAD COCKROACHES PRESENT AFTER EACH PEST CONTROL SERVICE. Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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08/12/2015 | Complaint | |
The purpose of today's visit was to respond to a roach complaint received 8/3/15. Pest control service is received monthly and is provided by EcoLab. Last pest control service was received on 7/15/15. Inspected lobby, dinning, buffet, and kitchen areas. Pest activity was observed. Complaint confirmed. A follow-up inspection will be conducted within 10 days. The following suggestions have been made:
1. Receive additional pest control service prior to follow-up
2. Provided weather stripping for back entry door
3. Remove all dead insect bodies after each pest control service.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.
Correction: PLEASE OBTAIN ADDITONAL PEST CONTROL SERVICE WITHIN 10 DAYS. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped COCKROACHES were found on the premises.
Correction: REMOVE DEAD COCKROACHES FROM BEHIND AND UNDERNEATH EQUIPMENT, DINING AREAS, AND DRY STORAGE AREAS. URemove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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08/03/2015 | Complaint | |
The purpose of today's visit was to perform a risk-factor assessment. The following violations have been observed as repeated for the second time:
1. Improper cooling.
Training provided on how to properly cool large batches of food in the walk-in cooler. The following suggestions have been made:
1. Immediately place cooling food in thinner portions rather than cooling in deep stock pots on prep counters,
2. Use thin metal pans to cool food in instead of plastic bins currently being used, AND
3. Leave cooling items uncovered to allow for hot air to escape and to expedite cooling.
Provided Certified Food Manager (CFM) with cooling logs. Send copy of cooling logs and pictures of cooling process (i.e., cooling in thinner portions using metal pans) via fax or e-mail by 7/13/15.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: FRIED CHICKEN.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. ITEMS DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: MASHED POTATOES (X6), SWEET POTATOES, MEAT BALLS cooling for ~16 hours in the BALLY WALK-IN COOLER observed at (46F, 47F, 46F, 45F, 45F, 48F), (44F, 45F), AND (44F).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ALL ITEMS DISCARDED.
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07/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine assessment. Environmental Health Specialist (EHS) provided person in charge with cooling log example (english/spanish) and cooling methods (english/spanish). Please provide two weeks of completed cooling temperature logs to EHS by January 30th, 2015. It was a pleasure serving you and your facility today. If you have any questions or concerns, please feel free to contact me via phone, e-mail, or fax.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. OBSERVED THE FOLLOWING IN BALLY WALK-IN COOLER #2:
1. COOKED GREENS (X6)-- 48F, 43F, 48F, 49F, 44F, 51F,
2. COOKED GREEN BEANS (X4)-- 45, 47, 43, 45, AND
3. COOKED CORN (X8)-- 47, 47, 49, 43, 45, 50, 45, 49
BEING COOLED FOR ~22 HRS PER DISCUSSION WITH PERSON IN CHARGE AND EMPLOYEE.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. ALL ITEMS (GREENS, GREEN BEANS, CORN) WERE DISCARDED BY PERSON IN CHARGE.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: DIRECT PLACEMENT OF HOT FOODS IN TIGHTLY COVERED PLASTIC TUBS WITHIN WALK-IN UNIT WITHOUT MONITORING COOLING TEMPERATURES.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: HAM UNDER HEAT LAMP IN CARVING STATION.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. HAM WAS REHEATED TO 165F OR ABOVE BEFORE BEING USED AT CARVING STATION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES STORED BETWEEN PAPERTOWEL DISPENSER AND WALL, MUTIPLE PLASTIC MEASURING CUPS HANGING NEAR COOKLINE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WERE REMOVED AND SET ASIDE TO BE CLEANED (WASHED, RINSED, AND SANITIZED) BY THE PERSON IN CHARGE.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the ICE BIN were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. OBSERVED VISABLE BLACK DEBRIS IN ICE BIN AND ON ICE BEING USED.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. ICE IN ICE BIN WAS DISCARDED BY THE PERSON IN CHARGE. ICE BIN SCHEDULED FOR CLEANING PER DISCUSSION WITH PERSON IN CHARGE.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BAKERY/FRONT KITCHEN AREA being used TO STORE A PLASTIC BOWL/USED AS A DUMPING STATION (NOODLES/MEAT VISABLE IN HANDSINK).
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS IN HANDSINK WERE REMOVED BY THE PERSON IN CHARGE.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. OBSERVED BOTH REFUSE CONTAINERS UNCOVERED.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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01/13/2015 | Routine | |
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria:--OBSERVED CHICKEN BREAST AT 158F ON THE GRILL AT THE BUFFET.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. --CHICKEN BREAST WAS PLACED BACK ON THE GRILL TO CONTINUE COOKING TO 165F.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: MEATBALLS IN TOMATO SAUCE cooling OVERNIGHT in the TRUE 3 DOOR UPRIGHT COOLER observed at 107°F. PINTO BEANS COOLING OVERNIGHT IN THE TRUE 3 DOOR UPRIGHT COOLER OBSERVED AT 82F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON PROPER COOLING METHODS. CERTIFIED FOOD MANAGER (CFM) DISCARDED MEATBALLS IN TOMATO SAUCE AND PINTO BEANS.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:--STEAKS ARE OFFERED FRIDAY, SATURDAY AND SUNDAY. STEAKS ARE PREPARED AS REQUESTED BY THE CUSTOMER.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.--CERTIFIED FOOD MANAGER (CFM) WILL FAX OR EMAIL THE HEALTH DEPARTMENT WITH PROOF OF POSTED CONSUMER ADVISORY WITHIN 10 BUSINESS DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED BLACK GROWTH INSIDE TWO ICE MACHINES.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Physical Facilities Good Repair
Observation: Observed that the WALK-IN COOLER DOOR( LEFT CORNER) is not maintained in good repair.--RUST DAMAGE, PIECES OF DOOR MISSING
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR in the BALLY WALK-IN COOLER(MEAT COOLER) is in need of cleaning.OBSERVED FOOD DEBRIS, GREASE AND STANDING WATER ON FLOOR. OBSERVED THAT THE FLOOR IN THE DRY GOODS AREA IS IN NEED OF CLEANING. OBSERVED GREASE AND FOOD DEBRIS ON THE FLOOR UNDER THE STORAGE RACKS. OBSERVED THAT THE FLOOR DRAIN UNDER THE SODA SYRUP RACK IS IN NEED OF CLEANING. OBSERVED STANDING WATER ON FLOOR IN SERVER DRINK SERVICE AREA.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.--FOOD DEBRIS, STANDING WATER, AND GREASE ARE POTENTIAL FOOD SOURCES FOR INSECTS AND RODENTS AND SHOULD BE REMOVED DAILY TO KEEP AREA CLEAN.
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10/08/2014 | Routine | |
Complaint states that they had salad, pizza, green beans, ice cream and some cookies on October 5th and became ill with nausea on October 6th. Environmental Health Specialist (EHS) discussed the complaint with the Certified Food Manager (CFM) upon arrival. CFM stated that all food is purchased from US Foods Inc. CFM stated that no employee called out sick the week prior to Oct 5th or anytime after. An employee health policy is in place and staff are trained to report illness to management. Salad items are washed in house with water, cut and placed on the buffet. Pizza crusts are pre-made as well as the sauce. Toppings are added and then baked. Pepperoni pizza was 143F on the buffet. The Italian green beans are canned, reheated and placed on the buffet. Italian green beans were 164F on the buffet. String beans are frozen, placed on the grill and then out on the buffet. String beans were 166F on the buffet. The ice cream is a dry mix. Water is added and then placed into the machine. Ice cream was 19F. Cookies are purchased from US Foods and placed on the buffet. Case not confirmed.
No violation noted during this evaluation. | 10/08/2014 | Complaint | |
The purpose of this visit was to conduct a complaint investigation.
Environmental health specialist (EHS) discussed with manager the complaint and the hand washing policy for all staff. EHS discussed employee health policy and manager stated it had not been any sick employees in the past two weeks. EHS discussed process of cooking foods and the thawing methods that are used before preparation. Manager discussed process for cleaning ice cream machine and manager stated that the ice cream machine is broken down for cleaning twice a week. All food temperatures were holding and cooked at proper temperature. Case not confirmed.
No violation noted during this evaluation. | 05/29/2014 | Complaint | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED PINK AND BLACK GROWTH ON INTERIOR OF ICE MACHINE( CRUSHED ICE) IN TRASH CAN STORAGE ROOM.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (corrected on site)
Observation: The food-contact equipment surface(MIXING PADDLE) of the LARGE FLOOR MIXER is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. --CFM TOOK PADDLE OF MIXER AND PLACED IN DIRTY DISH AREA FOR CLEANING.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--THE FOLLOWING HANDWASHING SINKS NEED HANDWASHING SIGNS: SERVER SINK, DISH WASHER SINK, BUFFET SINK, AND BAKERY SINK
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.--OBSERVED TWO UNLABELED SPRAY BOTTLES ON CHEMICAL/CLEANING SUPPLY STORAGE SHELVES.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.--CFM PLACED LABELS ON SPRAY BOTTLES
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01/14/2014 | Risk Factor | |
Complaint states that a spider all intact was baked with a bread roll. EHS discussed complaint with CFM. EHS asked where and how the bread rolls are made. CFM stated that all ingredients for the bread is purchased from US Foods. Bread ingredients are stored in the dry goods storage room. EHS did not observe evidence of spiders in the dry goods storage room or any damaged bread ingredients. CFM stated that the bread rolls are made in house. EHS inspected the prep table and mixer used to make the bread rolls, no evidence of spiders observed. Observed soiled mixer paddle, CFM placed in dirty dish area. Bread rolls rise and are then placed in the walk-in cooler. No evidence of spiders inside the walk-in cooler. Bread rolls are baked in the bakery ovens. No evidence of spiders in bakery area or oven.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (corrected on site)
Observation: The food-contact equipment surface (MIXING PADDLE) of the LARGE FLOOR MIXER is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. --CFM TOOK PADDLE OF MIXER AND PLACED IN DIRTY DISH AREA FOR CLEANING.
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01/14/2014 | Complaint | |
EHS discussed complaint with CFM. CFM provided copy of most recent pest control receipt from EcoLab showing treatment for cockroaches on 12-4-13. Report states pest activity found in dining area during time of service at the hot serve stations. Technician states on report that he will return the next day, 12-5-13, for a follow-up. EHS asked CFM for the pest receipt for the 12-5-13 follow-up visit and CFM stated that if he did return he did not leave an invoice. EHS observed dead cockroaches inside the hot buffet cabinets, no live activity observed. EHS asked CFM to continue to thoroughly clean the inside of the buffet cabinets and remove dead cockroaches. EHS inspected dining area, no pest activity observed. EHS asked CFM to continue to thoroughly clean the dining area, especially at night before closing. Moving booth seats out and cleaning underneath and along sides to remove any food debris. Both men and women's rest-rooms were in good condition during time of investigation.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.--OBSERVED DEAD COCKROACHES INSIDE THE HOT BUFFET CABINETS.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.--REMOVE DEAD COCKROACHES AND THOROUGHLY CLEAN AND SANITIZE THE AREA INSIDE THE HOT BUFFET CABINETS. BE SURE TO INSPECT THIS AREA DAILY FOR PEST ACTIVITY.
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12/18/2013 | Complaint | |
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED SOILED WAFFLES MAKERS IN CLEAN STORAGE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--CFM PLACED WAFFLE MAKERS IN DIRTY DISH AREA FOR THOROUGH CLEANING.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: UNDER BUFFET CABINETS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floor and Wall Junctures/Drains Graded/Water Flush Cleaning
Observation: The floor surface in areas of the food establishment in which water flush cleaning methods are not drained. --OBSERVED BROKEN TILE AND MISSING GROUT LEADING TO STANDING WATER. OBSERVED BROKEN TILE AND MISSING GROUT AND STANDING WATER ON THE FLOOR IN: SERVER BEVERAGE AREA, BALLY WALK-IN COOLER, DISH MACHINE AREA, BEHIND FRYERS.
Correction: If water flush cleaning methods are used, floors shall be graded to drain and the floor to wall junctures shall be coved and sealed.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.--OBSERVED COCKROACH CRAWLING ON BACK OF BOOTH IN DINING AREA.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.--CFM PROVIDED COPY OF MOST RECENT PEST CONTROL RECEIPT DURING TIME OF INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS UNDER THE SERVER BEVERAGE PREP TABLE ARE in need of cleaning.--OBSERVED FOOD DEBRIS AND TRASH UNDER SERVER BEVERAGE PREP TABLE. OBSERVED THAT THE FLOORS DRAINS IN THE FOLLOWING AREAS ARE IN NEED OF CLEANING: UNDER SERVER BEVERAGE PREP TABLE, UNDER SODA SYRUP RACK, AND IN THE STORAGE ROOM WHERE TRASH CANS ARE LOCATED. OBSERVED THAT THE WALLS IN THE DINING ROOM ARE IN NEED OF CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED TWO CANS OF RAID PESTICIDE IN THE ESTABLISHMENT. ONE CAN IN MANAGER'S OFFICE AND ONE CAN IN CHEMICAL STORAGE ROOM.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--CFM DISCARDED CANS OF RAID.
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10/01/2013 | Routine | |
EHS discussed complaint with CFM. EHS asked to see pest control documentation. CFM provided copy of most recent pest control receipt during time of investigation. EHS observed cockroach activity during time of investigation in the dining room. Dining room booths provide a dark place for pests to hide and dropped food as a possible food source. Dining areas must be thoroughly cleaned daily and booths treated as need by pest control. EHS observed grease accumulation under buffet cabinets. Buffet cabinets are dark, warm and provide a food source for pests. Buffet cabinets must be thoroughly cleaned daily. EHS recommends management meet with pest control to discuss what options they have for pest control and how to get control of the problem.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: UNDER BUFFET CABINETS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.--OBSERVED COCKROACH CRAWLING ON BACK OF BOOTH IN DINING AREA.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.--CFM PROVIDED COPY OF MOST RECENT PEST CONTROL RECEIPTS DURING TIME OF INVESTIGATION.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED TWO CANS OF RAID PESTICIDE IN THE ESTABLISHMENT. ONE CAN IN MANAGER'S OFFICE AND ONE CAN IN THE CHEMICAL STORAGE ROOM.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--CFM DISCARDED CANS OF RAID.
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10/01/2013 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection for the cockroach complaint investigation performed on June 25, 2013. CFM and staff have given the buffet cabinets a thorough cleaning. Thoroughly cleaning under the buffet cabinets has reduced the food and water sources for cockroaches. CFM stated that pest control will visit the establishment next month. EHS recommends asking pest control to fill any cracks or crevices under the buffet cabinets as well as the treat the cabinets as needed for cockroaches. EHS asks that the buffet cabinets be a part of the evening cleaning schedule from now on.
- Equipment / Non-food Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--AREA UNDER BUFFET CABINETS.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.--CFM AND STAFF HAVE THOROUGHLY CLEANED AREA UNDER BUFFET CABINETS, REMOVING FOOD AND WATER SOURCES FOR COCKROACHES.
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06/28/2013 | Follow-up | |
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: --AREA UNDER BUFFET CABINETS.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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06/25/2013 | Complaint | |
The purpose of this visit was to conduct a complaint investigation. The complainant states: observed multiple live roaches at the facility, believes food handling was poor, observation of no gloves or hair nets, concerned about cross contamination issues. Certified Food Manager( CFM) Lisa Delgado on duty during time of investigation. CFM provided pest control receipt from EcoLab for May 1,2013. Receipt states: Target Pest: Mice, Flies, Cockroaches. Receipt lists cockroach products used as well as quantity. Receipt states: kitchen-treated area closed, dining room-closed. Receipt states: Pest activity found during service: yes, in maintenance area-cockroaches noted during service inside maintenance room. This area was inspected and serviced.
During time of complaint investigation: maintenance/electrical room was inspected. Dead cockroaches observed on floor. EHS asked CFM to make sure the dead cockroaches are removed and area cleaned/sanitized thoroughly. EHS asked CFM to thoroughly clean and sanitize the area under the buffet lines to prevent food sources for cockroaches. During investigation, EHS observed raw broccoli and green peppers being stored on top of raw ground beef and pork in the WIC. EHS instructed CFM about proper storage and prevention of cross contamination. CFM moved the items to another shelf in the WIC. EHS observed food employee use bare hands when stacking clean plates on cart. EHS instructed CFM on proper use of gloves when handling clean dishes/utensils. CFM instructed food employee on proper gloves use. EHS observed proper hair restraints. EHS did not observe any improper food handling during time of complaint investigation.
No violation noted during this evaluation. | 05/14/2013 | Complaint | |
The purpose of this visit was to conduct a complaint investigation.
The complaint states the food from the buffet was cold, chicken not cooked enough, and a concern about the cleanliness of the establishment. During investigation buffet items were measured: all hot foods were found to be at 135F or above and all cold foods at 41F or below. The complaint did not specify what chicken was not cooked enough, so each type of chicken offered was measured and found all chicken to be held at 135F or above. A sample of each type of chicken: wings, grilled, fried, and baked was taken back to the kitchen and cut open for observation and temperature measurement. No raw or undercooked product observed. The area where cleanliness was an issue was not specified in the complaint
No violation noted during this evaluation. | 04/08/2013 | Complaint | |
The purpose of this visit was to conduct a complaint investigation as well as a routine inspection.
**Recommend use of cooling logs and temperature log for the buffet items.
**Provide repair invoice for the AmeriKooler Walk-in Freezer. Do not place PHF's in the unit until it maintains 41F or below.
**Provide Consumer Advisory for Steaks and Eggs
Dish machine: EcoLab Chlorine Sanitizer: test strip verified
Hot water heater: AO Smith BTR-500A 110 500,000 BTU
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED FROZEN FISH FILLETS SITTING IN CONTAINER OF WATER IN THREE COMPARTMENT SINK.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. --EHS STATED TO CFM THE PROPER WAYS TO THAW. CFM TURNED THE WATER ON TO CONTINUE THAWING PROCESS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED STACKED COVERED PANS OF GREEN BEANS AT 62F(2HRS) AND MASHED POTATOES AT 117F(1.5 HRS) IN THE AMERIKOOLER WALK-IN FREEZER. OBSERVED STACKED COVERED PANS OF TURNIP GREENS AT 69F(2HRS) AND CHILI AT 50F(2 HRS) IN DELFIELD 2DR COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: --OBSERVED CHEESE CAKE (45F) AND MUFFIN MIX (44F) IN DELFIELD 2 DR COOLER IN BAKERY.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.--CFM MOVED FOOD ITEMS TO THE WALK-IN COOLER.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:--DURING MENU REVIEW WITH CFM IT WAS FOUND THAT STEAKS( LUNCH, DINNER) AS WELL AS EGGS(BREAKFAST ONLY) CAN BE MADE TO ORDER.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". --THE STEAKS AND EGGS NEED AN ASTERISK* ON MENU TO NOTE THAT THESE ITEMS CAN BE SERVED RAW OR UNDERCOOKED.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --OBSERVED AMERIKOOLER WALK-IN FREEZER AT 50F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--PROVIDE REPAIR INVOICE TO EHS. DO NOT PLACE PHF'S IN THE UNIT UNTIL IT CAN MAINTAIN A TEMPERATURE OF 41F OR BELOW
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):--OBSERVED DAMAGED DOOR GASKETS ON THE METRO C5 3 SERIES HOT HOLD CASE.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED ACCUMULATION OF SOIL ALONG TOP PORTION OF CRUSHED ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the COOKLINE is blocked, preventing access by employees for easy handwashing.--OBSERVED EGG POACHER EQUIPMENT IN HANDSINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. --CFM REMOVED EGG POACHER FROM HANDSINK.
- Floor / Wall / Ceiling / Cleanability
Observation: Physical Facilities shall be cleaned as often as necessary to keep them clean.--OBSERVED HEAVY GREASE ACCUMULATION ON KITCHEN FLOOR.--OBSERVED STANDING WATER ON FLOOR IN BALLY WALK-IN COOLER.
Correction: THOROUGHLY CLEAN KITCHEN FLOOR AND REMOVE STANDING WATER IN WALK-IN COOLER.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--BAKERY HANDSINK IS MISSING HANDWASHING SIGN
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/08/2013 | Routine | |
The purpose of this visit was to conduct a complaint investigation.
Complainant discussed that they observed a roach in the their bread. They also observed cockroaches crawling down the wall.
Manager provided the pest control invoice. The last service was November 21, 2012. The exterminator found roaches at time of service.
The manager stated that they have a new exterminator and they provided more service to handle any pest.
EHS discussed the process of how the bread is prepared. The flour, yeast, sugar, salt, liquid margarine is put in a pan and relocated to the warmer in the pastry area. The bread is then served.
EHS did not observe any roaches at time of inspection.
Complaint not confirmed.
No violation noted during this evaluation. | 12/11/2012 | Complaint | |
The purpose of this visit was to conduct a complaint investigation about a roach at the buffet area. The customer observed the roach at the buffet around the plates. Customer told manager and manager picked up plates and saw roach crawling. Manager tried to hit the roach with her hand but missed and the roach ended up on the floor. Manager stomped the roach with her foot. Customer was concerned about the contamination of the food on the bar and that the food was not removed.
EHS did not observe any roaches around the bar area at time of inspection. EHS inspected the top and bottom of the buffet area. Facility has a monthly pest control service. The last service was on July 22, 2012. Pest control operator did observe roach activity around the buffet line and cook area during the last service.
EHS did not confirm complaint.
No violation noted during this evaluation. | 08/08/2012 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
EHS provided cooling logs and recommended that manager document cooling procedures as well as hot and cold holding temperatures.
Water heater: AO Smith BTR 500 A 110 500,000 BTU
Dishmachine: Ecolab Chlorine Sanitizer
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flour
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried fish, fried shrimp on buffet, cooked ribs inside of hot holding unit, gravy inside of microwave, mac and cheese in hot holding unit and cooked pot roast inside of hot holding unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Fried fish, fried shrimp and cooked ribs were discarded at time of inspection. Gravy, cooked pot roast and mac and cheese was reheated.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked ribs, corn, onion rings, chili, mashed potatoes, cooked meatballs, raw beef inside of the walk-in cooler and raw chicken at the chicken prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3dr unit in kitchen by salad walk-in cooler holding at 49 degrees
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: clean spoons stored in clean storage container, lids stored in clean storage area and knives stored in between prep tables in the bakery area.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: piping under three vat sink and by warewashing area, inside of reach-in freezer and shelving under the front line buffet area
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Floor / Wall / Ceiling / Cleanability
Observation: Flooring in the dry storage area observed with accumulation of food debris.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the broken floors tiles in wait station area,AC vent is missing by chicken prep area, light bulb is blown out under hood, light bulbs are broken in dry storage areas, handle on mixer is broken, hole in ceiling in equipment storage area, mop sink leaking, hole in wall in equipment storage area,handsink is broken in bakery area, women's restroom self-closing element is broken, windows broken on ice machine and piping leaking at dishmachine are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of cleaners are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/08/2012 | Routine | |
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