- Critical: Time as a Public Health Control* (corrected on site)
Observation: Breakfast ham, flat of eggs, and sliced cheese for which time rather than temperature is being used as a control on the front grill line was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed sanitizer at 10 ppm. PIC adjusted to 50 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: box fan sitting on reach-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grill area in the kitchen noted in need of cleaning.
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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01/13/2016 | Routine | |
* Facility is using a 4 hour TPHC on: lettuce, sliced/diced tomatoes, sliced cheese, cole slaw, Chuckwagon chicken, and country fried steaks.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer buckets had soap and bleach mixed with water. Buckets were changed to just bleach and water.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee personal items is located so that it does not protect restaurant food items and single-use items from contamination.
Correction: Designate an area for employees to store personal items, to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls around the grill area have accumulated food debris and grease.
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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10/06/2015 | Routine | |
* Facility is working on date marking items after opened/ prepared.
* Cool items in the freezer or an ice bath before placing in the walk-in cooler. Keep a check on temperatures with the cooling logs.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Place a mesh screen over the fan venting to the outside to prevent the entry of pests into the establishment.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls around the grill area have accumulated food debris and grease.
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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04/27/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Cooling Methods
Observation: The methods used for cooling 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 - Hot Holding* (corrected on site)
Observation: Mashed potatoes were hot holding at improper temperature of 132F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) deli meats, macaroni and cheese, baked beans, cole slaw, gravy, pancake batter, hot dogs, cheese, etc in the refrigeration units are not properly dated for disposition.
Correction: Mark 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Place a mesh screen over the fan venting to the outside to prevent the entry of pests into the establishment.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls around the grill area have accumulated food debris and grease.
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.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Bottle of Pepto Bismol sitting in front counter shelving with the customer chocolate syrup.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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04/21/2015 | Routine | |
- Critical: Reheating for Hot Holding*
Observation: The mashed potatoes and the beef on the steam table were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark 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.
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10/28/2014 | Risk Factor | |
Progress has been made on the cleaning requested at the last inspection:
* 3CS, bowl chopper, and bread warming cabinet have been cleaned of residues.
* Operator has improved hot holding procedures, and implemented changes in the way leftovers are cooled.
* Proper sanitizer is in use and sani-buckets are clean.
*There were no "common towels" present, and no fly swatter present.
*Working thermometers were present for front line and cook line.
*Wall around 3CS has seen attention, with a lot of the yellowed residues removed.
Still remaining from previous inspection:
*repair mopsink (holes), and clean wall beneath of residues
*keep cold holding serve-line well-iced
*implement proper date-marking
*stop using mop sink for food work
*continue with cleaning, especially around grill area.
Operator has been very responsive to requests on facilities, and has plans to continue with background cleaning of entire kitchen. Shelf under each prep table will be stripped, sanitized, and recovered with approved surface material. Shelves in the walk-in cooler will be cleaned and sanitized to eliminate soil. Cooked meat patties and nuggets (fried foods) being held at the grill without temperature control are now on time as public health control (PHC), with the 4 hour window documented using stickers/labels. Sliced tomatoes and lettuce may also be added to the time-as-PHC list. Operator has plans to (possibly) install a new exhaust hood system, and replace one of the kitchen tables with a refrigerated sandwich prep table. The former will require approval of the building inspector, the latter would solve the problem of having to maintain an iced serving line.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation. An in-use cutting board was set up on the drainboard of the mop sink. Also, soiled cookware was being stored and rinsed in the mopsink.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. DO NOT USE MOP SINK FOR FOOD, FOOD PREP, OR FOOD EQUIPMENT.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes for sandwiches and cut tomatoes for salads are being held at RT.
Correction: Sliced tomatoes are considered a TCS (temperature control for safety) food. Hold all TCS foods at 41F or less, or use time (4hours, documented) as public health control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad and macaroni salad cold holding at improper temperatures (48F).
Correction: Cold serving line (tubs of food held in ice) is not using adequate ice. Ensure food containers have ice depth sufficient to maintain foods at 41F or less. At inspection, ice was only 2" deep, with 12" containers full of food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: There is no date marking system in place for identifying disposal date of ready to eat (RTE) foods.
Correction: Mark the name and "consume by" date on containers of RTE food 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.
- Physical Facilities in Good Repair
Observation: Outer wall is not maintained in good repair. Grill area exhaust unit has a large hole (~8") in the mesh filters. This hole is continuous with an similarly-sized hole in the outside wall. Hole is not screened or otherwise covered to prevent vermin entry.;Screen or otherwise protect the hole in the wall.
- Physical Facilities in Good Repair
Observation: Mop sink still in need of repair. Hole in basin leaks wastewater down kitchen wall to the floor. A large crust of residues from this drainage covers the wall to the floor . Additional holes are present along the edge of the drainboard on this sink.
Correction: Repair mop sink and clean wall.
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10/01/2014 | Follow-up | |
Refrigeration and hot holding were adequate. Proper thawing procedures in place (burger thawing under refrigeration). Cooking was not witnessed, as operation was preparing to shut down for the day. Operation is in need of staff and management training. Nobody in the facility has current food training, none were well-versed on food temps, employee health, or cooling methods. Facility needs a thorough and heavy cleaning, and staff need to be allowed to work for an adequate period after closing to ensure thorough cleanup and monitoring of cooling. VDH encourages management to take a more active role handling foodborne illness risk factors---obtain proper cooking thermometers, ensure staff cool and cold-hold properly, review facility sanitation and take action as needed. EHS provided operator with Employee Health Policy, an FDA publication listing the most common causes of foodborne illness , and a chart of proper food holding / cooling / reheating temperatures.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. A copy of en Employee Health Policy was given to the operator to post on the wall.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Food not protected from environmental contamination: gloves, use limitation. Gloves were not changed after touching various soiled surfaces, including clothing.
Correction: Change gloves whenever they become soiled or have been in contact with unsanitary surfaces such as pockets, phones, money, and contaminated equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation. The mop sink is being used to prepare potatoes. A box of potatoes was being stored in the mop sink at inspection.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. Use a cleaned and sanitized chamber of the 3CS for food prep. Never use a mop sink for food prep of any kind. Do not store food in the mop sink.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of wet wiping cloths. Wet wipe-down cloths stored on food prep and non-food contact surfaces, sometimes in piles. In one case, wet cloths were piled on top of a fly swatter at the hot holding drawer. There were no sani-buckets in use, and no sanitizer made up at the 3CS.
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.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pancake batter not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Pancake batter had been prepared that morning (time uncertain) and was used for breakfast meals. At 10:30 am, batter was placed in walk-in cooler. At inspection, batter was foamy and 56F (2:30pm). Staff attempted to speed-cool batter in an ice bath, but was unable to achieve more than a few degrees of cooling before staff needed to leave. Mgr opted to dispose of product.
- Cooling Methods
Observation: The methods used for cooling were not adequate. At the close of business, staff remove bulk foods from the steam table (large steel cans). Mashed potatoes, pinto beans, gravy, and vegetables are all placed on steel table to sit for 15 minutes while staff cleans up. Containers were covered tightly with foil during this time, and temperature did not drop more than 5 degrees. Policy is to then place foods in walk-in, and all staff leave. No temperature monitoring is taking place to ensure proper cooling of these thick, pasty, and hard-to-cool foods. At inspection, 15 minutes after being placed on steel table, pintos, mashed potatoes, and gravy were at 130-136F.
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. At inspection, the cans of hot food were placed in an ice bath to speed the chilling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cole slaw, sliced tomatoes, and cottage cheese cold holding at improper temperatures. Staff state that cole slaw and cottage cheese had just been removed from ice tub (cold holding during serving) in preparation for being placed in walk-in cooler for the night. Cole slaw was 65F, cottage cheese was 50F. Staff state that sliced tomatoes are prepped and placed in a container on the food prep table, and are never refrigerated. Tomatoes were 76F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All items were moved to walk-in cooler, however this does not address the failure of the cold-holding serve line. Ensure that temps are checked for these products while in the serve line. Keep enough ice on tubs to hold all TCS foods at 41F or less.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the meat slicer handle is not corrosion resistant, nonabsorbent, and/or smooth. Missing handle has been replaced with a wad of duct tape. Duct tape is not an approved surface for food equipment.
Correction: Remove duct tape and replace handle with appropriate material.
- 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. The thermometer provided by management was a standard stem thermometer requiring 1.5" of immersion in the product to give an accurate tempature. While this thermometer can be used on deep pans of foods like gravy, mashed potatoes, and beans, it is not adequate to check temps on thinner items such as burgers, cooked chicken, fish, or eggs.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for the 3CS, hot holding drawers, bowl chopper, food tubs, and food prep table edges is not adequate to eliminate residues and prevent exposure of food and food- contact items (dishes, gloved hands, wipe cloths) to accumulated residues. The 3CS had heavy brown sludge built up in all corners from aged grease residues. The handles on the hot-holding drawers have a crust of yellowed organic soil. Bowl chopper has rust and food spatter along base facing the food prep area of the table. Food tubs have heavy buildup of soil on lids and hand contact areas. Stainless steel tables have soil accumulated along facing edges. Photos documented.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on equipment and utensils, and demonstrate proper sanitation to the Health Department. Management shall ensure staff scheduling allows for thorough cleanup at the days' end. At inspection, staff were rushing to get out immediately after closing.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food thermometer and sleeve were soiled and not properly cleaned for use.
Correction: Wash, rinse and sanitize food thermometer before use and after each exposure to raw or undercooked food. Between checking temps on ready-to-eat foods, wipe with an approved alcohol wipe and allow to dry. Never store thermometer soiled or place back in storage sleeve without cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls around 3CS and mopsink noted in need of cleaning. Heavy accumulation of yellowed residues around the 3CS, and a thick sludge from leaking mopsink water are present on the walls in the kitchen.
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.
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. A can of insecticide was found under the bar just outside of the kitchen door.
Correction: Remove unnecessary poisonous or toxic materials. Only a licensed pesticide applicator may use pesticides/rodenticides in a food establishment. Contact an exterminator for vermin problems.
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08/06/2014 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
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: @cottage cheese@ cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the @FOODS@ that may be served raw and/or undercooked
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: @food storage container@ was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ 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 - Cooking and Baking Equipment
Observation: The food contact equipment surface of the @shelving-cooking area@ is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the @shelving-cooking area@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the @walls around cook areas@ has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
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12/18/2013 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the freezers has accumulations of frost and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/25/2013 | Routine | |
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