Reveiwed menu: raw hamburger and raw chicken used. Discussed cooking temperatures, cooling temperatures and reheating. (chili and soup) Reveiwed Employee Health. Form 1B observed. During summer months, facility may host 4 events a week. Menu is different at that time. Call when corrections have been made.
- Equipment - Good Repair and Proper Adjustment
Observation: Chemical dishmachine was observed in a state of disrepair and damaged.(not adequately pulling sanitizer through)
Correction: Repair the dishmachine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishmachine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the slicer and can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. dishmachine observed with no to minimal sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: WIF in basement is not maintained in good repair (large amounts of ice buildup observed)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/24/2015 | Routine | |
Disclosure statement needed for menu. Fax within 10 days. CDC handouts given.
- Equipment - Good Repair and Proper Adjustment
Observation: Wall at handsink was observed in a condition that prevents necessary maintenance and easy cleaning. (not smooth, easily cleanable or nonabsorbant)
Correction: Repair the wall to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: WIC ceiling, dry storage walls, ice machine, behind equipment at grill
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: walls in dry storage, ice machine, wall behind equipment at grill
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.
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11/24/2014 | Routine | |
Form 1-B signed and in file. Dish machine was 110 degrees, sanitizer ~ 0 ppm after priming and several runs. This inspection was conducted for risk factor violations only. The following recommendations are made:
1) Servicing dish machine to meet proper wash temperature and sanitizer concentrations, 2) Replace missing light bulb in grill area, 3) Repair leak in walk in freezer, 4) Provide hair restraints when preparing food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed soup hot holding at improper temperatures (73/97°F for ~ 2 hours per PIC).
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. Soup reheated to 188/196°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed pork BBQ and sliced ham in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dish machine not properly sanitizing equipment. Dispensed at ~ 0 ppm chlorine.
Correction: Recommend that after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Recommend using 3 compartment sink to wash, rinse and sanitize until repaired.
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02/24/2014 | Risk Factor | |
Dish machine wash temperature 120/128 degrees. Quat sanitizer 200 ppm. Good date marking observed during inspection. Recommend correcting non-critical violations within 90 days.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Cooling* (corrected on site)
Observation: Chicken salad noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, sliced turkey, and deli turkey in the prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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09/05/2013 | Routine | |
Dish machine wash temperature 130/142 degrees, chlorine sanitizer 75-100 ppm. Employee health info present and in compliance. Form 1-B signed. Recommend correcting non-critical violations within 90 days. No food prepared or served during inspection due to the off season of golf course.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed bulk container of sugar not labeled.
Correction: Recommend labeling all working containers of food with the common name of the product to assist in correct identification.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed top of dish washer in need of cleaning.
Correction: Recommend cleaning non-food contact surfaces as often as needed to free of accumulation of soils.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed walls in kitchen damaged and in disrepair.
Correction: Recommend repairing walls and keeping all physical facilities in good repair.
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12/14/2012 | Routine | |
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