Abbreviations: WIC - walk in cooler
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the char grill is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the char grill 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
Observation: The nonfood contact surface of the utensil bins and the inside of the fryer cabinet 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.
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06/19/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surface of the ice machine that was in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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12/05/2014 | Risk Factor | |
Inspection due to complaint dated Sept. 12, 2014.
Complainant stated that they observed a mouse in the dining room.
Inspected the dining room, kitchen and surrounding areas and found them to be very clean. No mice or harborage conditions were observed..
Person in charge provided copies of pest control invoices for the past 3 months.
Complaint not founded at this time.
No violation noted during this evaluation. | 09/16/2014 | Complaint | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures: 1-the diced ham (47'F), shredded cheese (49'F), raw steaks (50'F) and raw hamburgers (49'F) in the cook's prep unit, 2-the Bleu cheese (51'F) in the reach in cooler on the prep line. All items in the bottom of the prep unit and the reach in cooler were relocated to the walk in cooler, and the items in the top of the prep unit were placed on ice. Person in charge will inform the Health Department when the units have been repaired so a site visit and temperature check can be performed.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the aluminum foil around the charbroiler, under the flattop and stove and lining the shelves on the cook's line is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the prep unit cutting board, 2-the can opener blade. Both items were taken to the dishroom to be washed, rinsed and sanitized..
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment being cleaned in the dish machine were not observed sanitized. The final rinse water temperature in the high temperature sanitizing dish machine was only reaching 156'F on the temperature gauge, instead of a minimum of 180 'F as required. The booster heater was reset and the final rinse temperature reached at temperature of 198'F.
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 - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-the caulking around the dirty side of the dish machine staging area and the mop sink, 2-walls throughout the facility, 3-shelves above the prep sink.
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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06/03/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drinking container located on the prep unit cutting board. Drink was covered and moved to a non food prep area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures in the reach-in cooler by the prep unit: Cooked Pasta 61'F, Pancake Batter 49'F, Sliced Pepperoni 51'F. Items were moved to the walk-in cooler and temperature of the unit was adjusted.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/19/2013 | Risk Factor Assessment | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food items on the prep line cold holding at improper temperatures. Sliced tomatoes 43'F, raw steaks, 47'F. PIC turned the thermostat down on RIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods are provided on the menu with out proper disclosure. The consumer advisory on the menu does not provide an asterik next to the food items.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed the spoons on the breakfast bar were inverted. PIC corrected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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06/10/2013 | Routine | |
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