All food temperatures taken were internal unless otherwise noted. No food preparation at time of inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat oatmeal and waffle mix in the make table were not properly dated for disposition. Ready- to- eat oatmeal in walk-in cooler was not 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Bowl of grits left in microwave .
Correction: Discard grits and clean/sanitize
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>drain underneath salad bar
>>gasket on front freezer of front cooking line
>>counter top of salad bar
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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03/09/2016 | Routine | |
All temperatures taken internally.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Two hand sinks are not sealed to adjoining equipment or walls. Near fire extinguisher and near dish machine.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes were found stacked while wet after cleaning and 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.
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08/19/2015 | Routine | |
All food temperatures taken were internal. The facility is maintained in overall clean condition. The only areas that needed to be cleaned is in the cabinets under the island and dry foods storage room. The ice bucket is cracked with a hole in the bottom of it. One scoop for dispensing bulk foods in large rolling containers had the handle laying down in the food product. Ensure all handles are placed up, out of the food product.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the breakfast menu do not provide a disclosure statement. If the hamburgers and steaks on the dinner menu are served undercooked they need a full consumer advisory as well.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. The disclosure statements should say "* Egg may be served undercooked (this is the part that is not provided). Consuming raw or undercooked eggs may increase your risk of foodborne illness." A asterick must be by each item on the menu (already satisfactory on menu). Please provide the same thing on the other menu and include the burgers and steak if they can be ordered to customer specifications.
- Equipment Compartments, Drainage
Observation: The 4 door refrigerator/freezer combo has an accumulation of pooling water near the left bottom door.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the kitchen and employee restroom are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: Some of the cutting board(s) 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
Observation: Surfaces of the soda gun at the bar and the roof of coffee machine (where filter holder slides in) were observed soiled with accumulations of grime and debris.
Correction: Clean the surface 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean glass bowls, wine glasses, some plates, and some pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Water flows out of the top of the dishmachine atmospheric backflow prevention bell when draining.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the service station hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the service station hand sink. I would suggest that a small can is placed under each handsink for convenience.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the 4 door refrigerator/freezer combo are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Aprons are hanging on clean dish storage rack.
Correction: Hang aprons in a designated area away from clean dishes and food..
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02/10/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
Interim Permit was issued and will expire on October 9 , 2014. All critical violations must be corrected by that date.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that spices such as baking soda,baking powder, salt and pepper containers were uncovered on shelf.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bread crumbs and spice containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Boxes of coffee and pancake mix were stored on the floor in dry storage room.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pancake battrer 56*F and egg batter 49*F were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) mashed potatoes, broccoli and chicken in the refrigeration unit were 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) mashed potatoes, broccoli and chicken in the refrigeration unit were not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the breakfast reach-in cooler.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Walk-in freezer had ice build-up .
>>Burnt spatula on shelf.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Waffle makers
>>Gaskets on beverage air reach-in units
>>Gaskets on reach-in cooler
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: One set of lights burnt out in dishwasher section of kitchen
Correction: Repair or Replace
- Physical Facilities in Good Repair
Observation: The following physical structures were not maintained in good repair:
>>Small holes in kitchen walls
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning:
>>Floor underneath the waffle station
>>Floor in dry storage room.
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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09/09/2014 | Routine | |
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