all food temperatures observed are internal. Facility is a banquet kitchen
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled food equipment and before handling the clean and sanitized equipment.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bulk produce stored on the floor in the walk-in cooler #2. Cased food (cakes) stored on the walk-in freezer floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The Sunkist wedger blade (one of two) is in poor repair: the plastic surface is peeling/splintering.
Correction: Maintain food contact surfaces in good repair. Wedger bladed removed and discarded.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Majority of cutting boards stored on the rack adjacent to the walk-in freezer are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following equipment are not clean:
1) Upper interior of ice machine in the pantry (used by HRCC)
2) Splatter area and splatter shield of floor mixer.
Correction: Clean the surfaces any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1) can opener blade
2) prep table shelf where sunkist wedgers stored
3) rack in storeroom storing oil and vinegar
4) top shelf of backline prep tables
5) grill table shelves
6) tops of hot holding cabinet dusty
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The atmospheric vacuum breaker on one of the "cold prep" sinks is broken/damaged.
Correction: Repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Wall sections where repaired in downstairs pantry are not smooth, easily cleanable and non-absorbent.
Correction: Finish walls to provide a smooth, easily cleanable and non-absorbent surface.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at multiple hand sinks--including the hand sink adjacent to the dish machine and three compartment sink.
Correction: Ensure hand sinks are supplied with paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) cove molding not secured to the wall in the downstairs pantry
2) small section of the wall is damaged in the downstairs pantry
3) floor tile grout eroded in banquet kitchen "cold" prep area
4) ceiling tiles displaced in the banquet kitchen cook/kettle line area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall not clean below spray sink in down stairs pantry
2) floor stained in banquet kitchen below prep tables and coffee/tea brewing area
3) banquet storeroom floor in main kitchen
Correction: Clean.
|
10/30/2015 | Routine | |
Verified dish machine wash at 150*, rinse at 180* and t-stick at 160*. Advised to check sensor of dish machine to ensure final rinse clicking on.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning--the dishes are not reaching at least 160* (T-stick thermal tape used). (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not dispensing at one of the hand sinks adjacent to beverage counters.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at steam line hand sink and prep line hand sink.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
|
02/14/2015 | Follow-up | |
All food temperatures observed are internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation. EHS to follow up regarding dish machine.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple ready to eat foods in walk-ins 1 and 3 were not labeled with use-by dates.
Correction: Corrected. Label the use by dates of ready to eat food not to exceed 7 days including the date of preparation.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning--the dishes are not reaching at least 160* (T-stick thermal tape used). (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not dispensing at one of the hand sinks adjacent to beverage counters.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at steam line hand sink and prep line hand sink.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
|
02/06/2015 | Risk Factor | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Multiple turnips in large lexan bin in walk-in cooler are moldy/unsound condition.
Correction: Corrected by removal. Discard food when they are no longer in safe and sound condition.
- Food Storage - Clean and Dry Location
Observation: Cased french fries stored on the floor in the walk-in freezer.
Correction: Corrected. Store food elevated up off the floor at least 6 inches.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The fryers (oil present in all three vats) are not protected.
Correction: Advised to properly cover the fryers when they are not in use with the fryer lids or sheet pans.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Various ready to eat deli meats in metal pan are labeled with a use by date.
Correction: Ready to eat food shall be clearly labeled with a use by date of 7 days from preparation or opening of commercial container--the day the product is opened or prepared is day 1. Deli meats were discarded.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips could not be located.
Correction: Provide test strips and ensure staff know where to find them or have access to them.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Section of the three compartment sink is no longer sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Few racks or sections of are corroded in the produce and protein walk-in coolers.
2) Meat slicer is inoperable (and not clean).
3) Base of floor mixer at cook line is corroded/peeling paint.
4) Door gaskets torn on walk-in #1 and #3
Correction: Maintain equipment in good repair and proper adjustment. If meat slicer is to be repaired, clean and sanitize the food contact surfaces and use a clear plastic trash bag to cover it. If it will not be repaired, remove it from the premises.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following food equipment are not clean:
1) the splatter areas and splatter shields of both floor mixers
2) upper interior surfaces of the ice machine
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) equipment and drain tray in Pantry kitchen
2) walk in cooler door gaskets
3) tops of hot holding cabinets
4) tops of alto shams at cookline
5) top ledges and basins of fryers
6) storage racks in dry storeroom
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Water supply line below three compartment sink is leaking.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash cans not provided at the hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Indoor Areas - Surface Characteristics
Observation: Wall where repaired in downstairs pantry is not finished.
Correction: Finish to provide a smooth, easily cleanable, and non-absorbent surface.
- Handwashing Cleanser - Availability
Observation: Soap dispenser empty at hand sink adjacent to prep sink with garbage disposal (cold prep area).
Correction: Provide a supply of soap at the hand sink.
- Hand Drying Provision
Observation: Paper towels not provided at the hand sinks:
1) adjacent to kettle line
2) adjacent to coffee and tea brewers
Correction: Provide a supply of paper towels at the hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) few base tiles broken and/or not sealed to the wall and base tiles not sealed along exterior of walk-in cooler 1-3
2) base tile broken and base tiles not sealed to wall in walk-in cooler 4
3) base tiles broken along the wall with the walk-in coolers and soda walk-in cooler
4) wall in the plate room is damaged from plate trollies and there is a hole/gash left of the door
5) sections of wall in dry storage is damaged (holes/gashes)
6) knicks in the wall behind/above the Nescafe dispensers in the downstairs pantry
7) damage at spray sink in the downstairs pantry
8) base molding not sealed to wall in the downstairs pantry at the hand sink and ice machine
9) wall above the base molding is torn/in poor repair in the downstairs pantry
10) gaps between floor tiles in the downstairs pantry (see below spray sink)
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling tiles dusty around exhaust vents
2) floor behind steamer and alto shams at cookline
3) wall at table in downstairs pantry
4) floor stained below equipment in downstairs pantry
5) floor below ice machine in downstairs pantry
6) wall below spray sink in downstairs pantry
7) base molding not clean in downstairs pantry
8) floor drain inserts
9) walls above and below the main kitchen three compartment sink
Correction: Clean.
- Personal Care Items - Storage (corrected on site)
Observation: Spray deodarant stored in utensil drawer at cookline.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
07/01/2014 | Routine | |
Facility is a banquet hall . No events held today and no prep for tomorrow events
- Food Storage - Clean and Dry Location
Observation: The fryers (oil present in all three vats) are not protected.
Correction: Advised to properly cover the fryers when they are not in use with the fryer lids or sheet pans.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Portioned, wrapped, sliced ready to eat ham are not labeled with a use by date.
Correction: Corrected. Ready to eat foods shall be labeled with a use by date of 7 days (day one is day of prep or opening of commercial package) and use dor discarded by that date.
- Nonfood Contact Surfaces
Observation: Plastic film peeling on the base of the ice machine in the hallway adjacent to the exits.
Correction: Completely remove the plastic film.
- Equipment - Good Repair and Proper Adjustment
Observation: Few racks or sections of are corroded in the produce and protein walk-in coolers.
Correction: Resurface/repair/replace the racks.
- Equipment - Good Repair and Proper Adjustment
Observation: Meat slicer is inoperable (and not clean).
Correction: If meat slicer is to be repaired, clean and sanitize the food contact surfaces and use a clear plastic trash bag to cover it. If it will not be repaired, remove it from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) stored on the storage rack are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) back splashes of the kettle and tilt kettles
2) stove drip tray
3) exterior surfaces (and tops) of the Alto Sham
4) meat slicer table and shelf
5) prep table shelf storing wedgers in cold prep area
6) tops of tea dispensers
7) drain tray in downstairs pantry is stained with coffee/tea
8) tops of the Nescafe dispensers in the downstairs pantry
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Kettle lid stored on the floor.
Correction: Corrected. Store equipment elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Sleeves of single service plates and hot dog shells are not stored protected in the dry storeroom.
Correction: Store the open sleeves inverted or close the sleeves to protect the single service.
- Plumbing System Maintained in Good Repair
Observation: Waste drain line at the hand sink adjacent to the kettle line is leaking.
Correction: Repair the waste drain line.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided in the immediate areas of all handsinks including downstairs pantry.
Correction: Provide trash cans in the immediate areas of the hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in the wall at the hand sink adjacent to the kettle line
2) floor tiles broken at the produce walk-in cooler threshold
3) base tiles broken along the wall with the walk-in coolers and soda walk-in cooler
4) wall in the plate room is damaged from plate trollies and there is a hole/gash left of the door
5) section of wall in dry storage is damaged
6) knicks in the wall behind/above the Nescafe dispensers in the downstairs pantry
7) damage at spray sink in the downstairs pantry
8) base molding not sealed to wall in the downstairs pantry at the hand sink and ice machine
9) wall above the base molding is torn/in poor repair in the downstairs pantry
10) gaps between floor tiles in the downstairs pantry (see below spray sink)
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) ceiling tiles stained at oven vent hood system
2) floor below ice machine in the hallway adjacent to the exit signs
3) wall at table in downstairs pantry
4) floor stained below equipment in downstairs pantry
5) floor below ice machine in downstairs pantry
6) wall below spray sink in downstairs pantry
7) base molding not clean in downstairs pantry
8) floor drain inserts
Correction: Clean.
|
04/08/2013 | Routine | |
facility is a banquet hall . No events held today and no prep for tomorrow events . Production was done yesterday for event at the hotel . Today is a delivery day ( observed stock being put away ) and cleaning from the events of last weekend prior to the kitchen in :" operation : for events over the next 3 days .Therefore no hand washing / preparation or cooking at the time of inspection
No dish washing observed in the course of the inspection . Machine not set up for use either and modest stack of dirty dishes present from food service 12/11 and beverage set up from this morning
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: >> turkey wings / stuffing / gravy 1 pan ) from event on 12 -8 observed remaining in hot holding cabinetry with obvious spoilage on the product . Another pan of gravy observed on another hot hold box--neither hot hold box was on ---without spoilage visable
Correction: >> all product left in the hot hold cabinetries which were turned off was thrown out
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: >> multiple pans of macaroni and cheese wrapped in foil wrap observed where the foil was pitted / eaten off and causing discoloration of the product where is came in contact with the foil
Correction: >> all pans of the macaroni and cheese were thrown out
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: multiple product in multiple walk in refrigeration units ( salmon , beef filets , carrots , green beans , rice , gravy and lemon slicers ) were not covered , Roux not covered sitting on prep table
Correction: product in the walk in refrigeration units are to be covered with a food grade cover . IF on a speed rack a bake tray/ wait tray on level able over the food item is sufficent .Cover roux when not in use with food grade cover
- 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: Cooling* (corrected on site)
Observation: 2 pans of tightly covered greens in 6 inch hotel pans observed in walk in refrigeration which were cooked 12/11/12 . Corners of product at 36 and center of product at 42 degrees ,. Other product in the walk in ranged from 35 -37
Correction: product thrown out at the time of the inspection due to the evidence that the product was not properly cooled
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: commercially obtained sliced tomatoes observed in produce walk in refrigeration unit with use thru 12/4 /12 date observed on the packaging
Correction: thrown out at the time of inspection . Insure product is discarded or used by the manufacturers specified use period
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: plastic buffet platters / plates cracked
large cracked lexan container present
melted handle of levered scoop present
Correction: replace damaged plastic platters/ plates
lexan container thrown out
levered scoop thrown out
- Equipment - Good Repair and Proper Adjustment
Observation: vent filters have gap over sautee line
Correction: reposition vent filters so that there are not gaps between filters
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: levered scoop observed in clean utensil drawer with food debris under lever
both mixers dirty -- upper splatter areas
slicer dirty
tea urn nozzles dirty
Correction: clean and sanitize all above times
tea urn nozzles are to be cleaned daily
- Non-Food Contact Surfaces
Observation: char grill drip tray dirty
inside of hot hold cabinetry has food debris / splatter in multiple units
plastic containers of buffet enhancements ( mirrors ) are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: clear plastic buffet plates observed stacked wet
Correction: to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: lid for tilt kettle observed with one edge of floor
roller caddies of plates ( salad / dessert ) not covered with drapes ( which were present )
Correction: store all portions of equipment > 6 inches off floor
cover plate roller caddies with available drapes
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: handsink at the dish area was not accessible to be used for the designated purpose since hose was connected into the gooseneck and hose laying haphazardly in front of the sink
Correction: DO NOT CONNECT CLEANING HOSE TO THE HANDSINK _-- to be connected to the mop curb . Hand sink is for the washing of hands
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: atmospheric bell dome missing / broken off left prep sink
Correction: restore the atmospheric dome ( back flow device ) or replace entire unit
- Physical Facilities in Good Repair
Observation: >>ceiling tile collapsing / deteriorated off vent hood near char grill ---obvious moisture damage . Per chef happens whenever it rains . PHOTO TAKEN
>> base tile at the right side of the protein walk in refrigeration unit is seperated from wall
>> floor tiles at produce walk in threshold are cracked and sections missing and base tile on each side of the door are seperated from the wall
Correction: >> replace the damaged ceiling tile --- determine source of leak of roof and repair the roof
>> seal the base tile molding into position at the wall
>>replace floor tiles at threshold of produce walk in refrigeration unit secure sections missing and base tiles on each side of door are seperated from wall
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> air returns dirty over kitchen ice machine - coffee brewer
>> ceiling tiles and air returns dirty over hot hold cabinetry storage
>> ceiling tiles stained / splattered at cookline ceiling between the vent hoods
>> floor drain dirty / stained under the coffee brewing area
Correction: clean
|
12/12/2012 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: plastic cover insufficent strusel mix in dry good storeroom
lack of cover - empty bake tray on speed rack with product
Correction: throughly cover strusel crumb topping
cover ( drape ) speed rack or use empty tray on the top
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: marinara sauce and cheese sauce in hot hold unit IT 115-120
Correction: staff immediately returned to steamer to heat to > 165
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: center walk in ref, holding above 41 ( thermometer indicated 55 ) . Butter chips in unit were 50 degrees
Correction: staff immediately threw out when advised of temperature . Do NOT stock unit with potentially hazardous items until repaired and holding < 40
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: mulitple plastic containers cracked on food contact portion of equipment
robot coupe lid cracked/ broken off section
Correction: replace damaged food contact equipment
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: walk in produce refrigeration interior door knob is damaged ( sections removed from it )
Correction: replace door knob produce walk in ref
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained / scored
Correction: replace cutting boards or plane down to smooth - clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: various containers and lids are cracked/ broken off on corners
pitcher ( small ) burned/ melted on exterior
end cap missing short handled paddle
cookline mixe spindle chipped and rusty
Correction: >> replace damaged containers and lids were corners broken off / cracked
>> replace damaged pitcher
>> restore end cap paddle or replace paddle
>> resurface mixer spindle cookline
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior of distant ice machine behind ball room dirty
interior of decorator tip encrusted
rolling pin dirty
tea urn nozzles ( multiple ) dirty
mixer unit splatter area ( prep line ) and guard dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: tops of convection ovens dirty
tops hot hold cabinetry dirty
ledges interior and exterior of autoshams dirty
right stove burner unit drip tray dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: kettle lid edge on floor cookline
plates in roller caddies not protected with drape or stored with food contact side down
Correction: maintain kettle lid > 6 inches off floor
maintain drapes on plate caddies
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: atmospheric bell removed from left prep sink back flow line
Correction: replace atmospheric bell or replace entire line / fixture
- Hand Drying Provision
Observation: multiple handsinks were lacking paper toweling at the dispensers
Correction: new dispensers arrived this morning and facility department called to install them.
Have paper toweling stocked and dispensing at each sink
- Physical Facilities in Good Repair
Observation: base tile damaged rightcorner single walk in ref, unit
floor tile produce walk in refrigeration unit threshold cracked
Correction: replace damaged tile
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles over kettle line and convection oven left most end are dirty
Correction: clean or replace tile
|
08/24/2012 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: 4 badly dented or label saturated and moldy canned good observed on canned good shelving
Correction: remove from usable mercandise and label returns /credits unless opened and thrown out
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: white dry good is not labeled in dry good storeroom
Correction: label container as to contents
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: multiple bundles of ham not labeled in pan( note : 2 bundles were labeled
>> multiple bundles of turkey were not date labeled
>> open tray of sliced tomatoes were not date labeled
Correction: all ready to eat product is to be dated with the date made/. sliced or the 7 day use period from the date made / sliced .
NOTE ---a plastic tub of bundles of turkey were dated correctly with slice date on each bundle
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: 2 container present of egg salad with use by date of 3-29
Correction: thrown out at the time of the inspection
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >>flour scoop handle cracked
>> pastry brush bristles are worn / melted
Correction: replace flour scoop
>>replace pastry brushes
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: interior door knob damaged walk in produce refrigeration unit
Correction: replace damaged handle / knob --- surface no longer meets requirement of smooth - durable - non absorbant and easily cleanable
- Equipment - Cutting Surfaces
Observation: multiple cutting boards are worn / scratched
Correction: replace deteriorated cutting boards
- Equipment and Utensils - Good Repair and Calibration
Observation: medium long handled paddle hanging at cookline is missing end cap
Correction: restore end cap or replace paddle
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>slicer dirty
>>utensil drawer ( and contents ) under slicer
>>multiple tea urn nozzles are dirty / encrusted
>>levered scoop observed with food debris under arm
>>ice machine ( one that is the more remote from buffet- pantry is >>dirty interior upper surface
>>dicer blade dirty
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: the tops of hot holding cabinetry is dirty
the interior of the autoshams are dirty
the stove burner drip tray ( left ) is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned metal food service pans were wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: hand sink at the 3 compartment sink is not available to be used since the mop hose was connected to it
Correction: the mop hose is not be connected at the mop sink
NEVER AT THE DESIGNATED HANDSINK
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: lack of small trash can at each handsink
Correction: provide small trash can at hand sink for disposal of paper toweling and food service gloves
- Physical Facilities in Good Repair
Observation: wall tile missing behind steamer ( at corner )
Correction: replace missing wall tile
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >light lens ( closest to door ) plated item walk in ref, dirty
>> ceiling tiles just outside vent hood at the convection oven line dirty / stained
Correction: clean
|
04/20/2012 | Routine | |
banquet facility does not have regular operational/ service schedule . Functions this evening as well as in the weekend . 2 employee observed starting preparations for the weekend functions but no cooking or cooling observed at the time of the inspection
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: >>pans of prepared product stacked one on atop of another in the center walk in ref, ( 3 in a row )
.> > citrus wedges and peeled sweet potatoes not covered produce walk in ref,
Correction: >> pans of prepared product may not be stacked one on atop of another . There is to be a food grade cover / lid / wrap or paper in between .
>> cover prepared items in the produce walk in ref,
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good containers are not labeled as to contents . What appears to be flour in a barrel is not labeled. What appears to be salt or sugar has label of tuna salad
Correction: clearly label all container accurately as to contents
- Utensils - In-Use - Between-Use Storage
Observation: knife wedge in exterior seam produce/ dairy at walk in door frame
Correction: do not wedge utensils in cracks/ crevices or seams
- Food Storage - Clean and Dry Location (repeated violation)
Observation: bags of potatoes and onions on floor walk in produce ref ,
stock on floor walk in freezer
Correction: store product > 6 inches off floor
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: presliced tomatoes in produce walk in refrigerator has use by date on the package of 12-8-11
Correction: throw out tomatoes
- Food Contact Surfaces - Cleanability*
Observation: >> plastic grip sautee pan split
>> lid robot coupe unit cracked
>> flour scoop cracked at handle
>> circular strainer at slicer table ( hung over ) starting to fray at seams - mesh seperating
Correction: clean
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: produce walk in refrigeration unit interior door knob broken off ( 1/2 of unit )
Correction: replace damaged door knob
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>slicer dirty
.>> distant ice machine ( from the buffet pantry ) interior upper surface is dirty
>> the mixer ( prep line ) is dirty / splattered
>> lemon wedger dirty ( not put to dish as it should have been after use ---lemon wedge still hanging from slicer blade )
>> tea urn nozzles dirty
.>> labels on containers not removed during the cleaning process
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the interior the of convection ovens
>> the drip trays of equipment
>> tops of hot hold cabinetry and interior of the cabinetry located nearest fryer line ( interior spillage )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: lid steame kettle observed with edge on floor
>> mixing bowls incorrectly stored
Correction: store > 6 inches off floor after it is cleaned and sanitized
>> store with food contact side down
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: handsink by the 3 compartment sink / dish room is not available for use since the spray hose for cleaning is connected to the gooseneck of the sink
Correction: REMOVE THE HOSE ---it is supposed to be attached to the gooseneck of the mop curb !
- Plumbing System Maintained in Good Repair
Observation: atmospheric bell dome removed prep sink
Correction: restore / replace atmospheric bell dome / cover
- Light Bulbs Protective Shielding (repeated violation)
Observation: >> light cover severely busted center walk in ref,
>> light cover broken /busted in dessert / prepared plate walk in ref, and the other light cover is cracked
Correction: replace damaged light covers / housings in walk in refrigeration units or use individually shielded bulbs or shatter resistant light tubes
- Lighting, Intensity (repeated violation)
Observation: >> lights out both vent hoods
>> light out center walk in ref, ( closest to door )
Correction: restore out light bulbs and fixtures to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling tile not present ---off vent hood near the char grill units
Correction: restore ceiling tile to position
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty at fryer line
>> floor dirty kettle line ( left corner )
>> ceiling tiles dirty off vent hood near the convection oven
Correction: clean
|
12/16/2011 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: mornay sauce and rosemary demi sauce in the meat walk in refrigeration unit were uncovered
Correction: once the product has been cooled it is required to be covered
- Food Storage - Clean and Dry Location (repeated violation)
Observation: bagged potatoes on floor produce / dairy walk in refrigeration unit
Correction: store produce > 6 inches off floor
- Food Contact Surfaces - Cleanability*
Observation: lexan container observed on prep table opposite cookline prep and hand sinks was cracked on corners
Correction: replace the damaged food service container
- Equipment - Good Repair and Proper Adjustment
Observation: >> vent filters not in correct position vent hood over kettles
Correction: correctly install vent filters so there is no gap between filters or between filters and frame
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: end cap missing paddle hung at the kettle line
Correction: restore end cap or replace paddle
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> fry cutter / dicer is dirty
>> the interior of the distant ice machine is dirty
>> the ice scoop and ice paddle stored on top of the ice machine ( distant ) which was very dusty are thus dirty
>> tea/ coffee urn ( decorative for dining room service ) are dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the top of the ice machine by the grand ballroom that is the most distant from the pantry kitchen
>> the tops of the rear hot hold boxes
>> the can opener
>> the roller carts with the bake trays stored on them the bottom edges
>> the char grill drty trays
>> walk in refrigeration gaskets ( majority ) are mildewed / dirty
Correction: clean clean clean clean
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: >> handsink by the 3 compartment sink is blocked / not usable by someone connecting the utility hose to the bibb of the handsink gooseneck
>> handsink by the beverage line is not fully - easily accessible from the storage of the carving units/ sneeze guards
Correction: >> do not attach the hose to the handsink .The hose is to be connected to the mop sink
>> move rack with buffet carving stations/ sneeze units out an additional 6 inches from it's present position
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: presence of pitcher and utensil in the designated handsink basin at the cookline instead of in the prep sink ( by the meat walk in ref, )
Correction: do not store or rinse or clean food service equipment in the handsink
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover busted / shattered in the center walk in refrigeration unit where racks and plated salads observed at the time of the inspection
Correction: replace damaged light fixture cover
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Restroom ( ladies ) for banquet staff / locker area
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: 2 lights out over the grills at the grill vent hood
light out center walk in refrigeration unit were racks and plated salads observed
Correction: restore out lighting to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >>ceiling tiles missing at the char grill vent hood and over mop curb / sink
>> wall tiles missing behind steamer ( 2 )
>> interior right side of door walk in freezer 5 base tile molding damaged
Correction: >> restore missing ceiling tiles to position
>> restore missing / damaged wall and base molding tiles
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty convection oven line
>> ceiling tiles dirty / stained at vent hood convection oven line
>> air return toilet area ladies banquet staff restroom is dirty ( check men
Correction: s as well )
>> floor drain beverage line dirty / discolored
>> light cover / light tubes have mildew on them center walk in refrigeration unit where racks and plated salads observed at the time of the inspection
|
09/14/2011 | Routine | |
buffet pantry was starting prep for banquet this evening for high school prom . No cooking at the time of the inspection .
- Food Storage - Clean and Dry Location
Observation: bagged potatoes on floor walk in refrigerator
Correction: potatoes to be stored > 6 inches off floor
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink by the 2 compartment sink caulk split / seperated
3 compartment sink caulk mildewed
Correction: replace caulk at both sink locations
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: paddle at wall by kettles one of 3 end cap missing
Correction: replace paddle or seal end cap in an approved manner
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: tea urn nozzles are dirty ( both sets )
mixer dirty
slicer dirty
lemon wedgers dirty / stained
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: drip trays dirty ( both stove and chargrill )
vent filters dirty
tops of all the hot holding cabinetry are dirty
Correction: clean
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover shattered center walk in refrigeration unit where at the time of the inspection speed racks were stored
Correction: replace damaged light cover
- Lighting, Intensity (repeated violation)
Observation: >>lighting out storeroom
>> light out produce walk in refrigeration unit
>>light out center walk in refrigeration unit where at present racks are stored
Correction: restore out lights
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling tile not in place / missing over mop curb and next to the vent hood where the char grills are positioned
Correction: replace missing / out of place ceiling tiles to proper location
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles at the end of the convection oven line ( toward the hot boxes ) is dirty
>> the air returns and surrounding ceiling surface in multiple areas is dirty
>> the floor drain under the coffee - tea line is dirty
>> the light cover / lens is dirty in the produce walk in ref,
Correction: clean
|
05/27/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw eggs stored in walk in on shelf over case of milk cartons
Correction: Store eggs on bottom shelf to avoid cross contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good container storeroom ( white powder --salt / sugar ? ) is not labeled as to contents
Correction: label as to contents
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced turkey in the end walk in refrigerator (near handsink) was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Nonfood Contact Surfaces
Observation: use of cloth under cutting board to stabilize
Correction: do not use cloth under cutting board
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The seal on the 3 compartment sink is damaged
Correction: Reseal
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
-some racks corroded on end walk in refrigerator (near handsink)
Correction: Repair or Replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards ( several ) scratched and scored
Correction: replace damaged cutting boards
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The knife on block by walk in coolers had tip missing, A scoop stored in clean utensil bin had melted and open handle.
-several plastic containers on the clean equipment storage shelving are cracked
Correction: Discard, replace or repair the knife, scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The tea urn nozzles are in need of cleaning
Both ice machines have grime/mold build-up
Correction: Clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-side of flat top grill
-drip tray of the flat top grill
-front of juice machine/nozzles
-top of smokers
-drip trays at smokers
-front ledge of several ovens
-tops of the hot hold units
-interior of several convection ovens
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Pans on storage racks were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: steam kettle lids with one edge on floor
Correction: after cleaning and sanitizing store all portions of the lids > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Box of cups, shells stored on floor of dry storage rooms.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6 inches off floor.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover damaged in the center walk in ref,
end caps missing light fixture in the prepared food walk in ref, ( with desserts and salads )
Correction: replace damaged light fixture cover
restore end caps on light tube and shield in the prepared food walk in ref,
- Lighting, Intensity (repeated violation)
Observation: The following lights are out:
-over door light in center walk in cooler
-ceiling light on cook line over ovens
-2 lights out in dry storage
-light out above grill
-light in dairy walk in cooler
Correction: Restore lights to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-small hole/damage in wall near dish machine
-small area of wall damage by juice stored on floor in dry storage
-ceiling tile missing above grill and over mop curb
-wall tile damaged on corner left of steamer
Correction: Repair or Replace to maintain surfaces as smooth, durable, easily cleanable, and non absorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor to left of fryer is in need of cleaning
-floor drain at the coffee brewer is dirty / stained
Correction: Clean
|
02/17/2011 | Routine | |
very limited production being done at the time of the inspection . ( cookies and muffins ) and dish washing being conducted
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: cut salami and ham and opened bundle of commerically packages roast beef were not identified with the date cut / opened or the use by date
Correction: product labeled with date sliced/ opened at the time of the inspection
- Nonfood Contact Surfaces
Observation: cloths lining utensil storage container
Correction: cloth is not approved as a liner . Remove . Plastic container as long as clean is the correct storage container
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards scored
Correction: replace damaged cutting boards or plane down to smooth surface
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: dish machine rinse gauge is not operational
Correction: dish machine rinse temperature sufficent to achieve a plate temperature of > 160 but gauge is not correct .
Repair gauge
- Equipment and Utensils - Good Repair and Calibration
Observation: end caps missing long handled whisk and paddle
melted ( exterior ) pitcher observed equipment storage rack
Correction: >> replace / restore end caps in the paddle and whisk
>> replace damaged pitcher
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: both mixers dirty
ice machine banquet hall ( furthest away from the kitchen )
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the drip trays of the stove burner units
>> under the stove burner units
>> the interior of many convection ovens
>> the tops of the hot hold boxes
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: stock pots stored incorrectly
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: box of single service cups/ lids on floor banquet storage
Correction: store > 6 inches off floor
- Plumbing System Maintained in Good Repair
Observation: leak at the 3 compartment sink
Correction: repair the leak
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover missing walk in ref, 4 ( detached one )
.>> light cover shattered center walk in ref, ( one with roller racks )
Correction: replace missing and damaged light covers in walk in ref, 's
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the salad / dessert plating line toward the dish machine
Correction: restored at the time of the inspection
- Handwashing Signage/Handwashing Facilities
Observation: hand wash signage not provided at the employee restroom ( male and female )
Correction: provide hand wash signage at both restrooms
- Lighting, Intensity
Observation: light out center walk in ref, ( no stock in unit at the time of the inspection )
Correction: restore out light
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall tile at corner behind the steamers is damaged
>> ceiling tile missing over mop curb
>> ceiling tile missing at cookline ( char grill ) ---advised damaged in working on fire supression .
>> ceiling tiles peeling / damaged at vent of dish machine
Correction: restore to be securely adhering to wall
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor along wall behind ice machine to coffee brewer dirty / wet with coffee / tea
Correction: clean floor
- Critical: Toxics - Storage of Toxic Containers*
Observation: spray bottle cleaner left on the banquet storage shelving with single service ( plastic utensils and stir sticks) and over the sugars/ sweetners caddies
Correction: cleaners are to be maintained physically seperated and lower than food / food service equipment and single service products at all times
|
11/30/2010 | Routine | |
inspected facility at the clean up phase of a buffet banquet for 300
- Food Storage - Clean and Dry Location (repeated violation)
Observation: bagged potatoes on floor walk in ref,
Correction: store > 6 inches off floor
- Food Contact Surfaces - Cleanability*
Observation: cracked plastic containers observed
whisk handle removed
handle GLOBE slicer cracked
Correction: replace damaged plastic containers
replace whisk
replace slicer handle
- Equipment - Cutting Surfaces
Observation: cutting boards stained and scored
Correction: replace cutting boards
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermostat read 170-175
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Advised dish person that he must observed wash and rinse temperatures up to requirements ( allow the machine to properly warm up )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: lemon wedger dirty
mixer dirty
bake trays encrusted
hall ice machine furthest away
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the tops of HH units
>> flat top grill drip tray
>> char grill drip trays
>> gaskets walk in refrigeration units
Correction: clean
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: atmospheric bell valve missing left prep sink with disposal
Correction: replace unit . Must be in place to work as designed
- Light Bulbs Protective Shielding
Observation: center walk in ref, ( of the 3 ) the light cover is missing
Correction: replace cover
- Physical Facilities in Good Repair
Observation: ceiling tiles at the dish machine vent in poor repair and missing over the mop sink
Correction: replace damaged / missing tiles
|
08/27/2010 | Routine | |
Restaurant representatives - add corrected or new information about Hrcc Buffet/Pantry, 1610 Coliseum Dr., Hampton, VA 23666 »