Overall much improved. Facility clean and sanitizer in place at 100 ppm Cl. Good handwashing, limited food handling seen, with no food handling with ready to eat foods during inspection. Good food temperatures except, cooling of baked potatoes, with some elevated temperatures seen today, discussed, and process will be checked and revised as needed. Baked potatoes made this morning checked at 44 and 46 > 6 hrs, voluntarily discarded. Flies still present in facility, but most issues noted improved, with some additional suggestions made. Equipment repair pending for prep table and lowboy, with temperature check log in place and temperatures logged. Continue monitoring and contact EHS when equipment repairs done.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 2 door reach in refrigerator with standing water in bottom of unit. Preparation table and lowboy pending thermostat replacement. (Waitress box out of order pending repair) - good management to identify and remove / discard food.
Correction: Clean all units and have maintenance done. Call EHS with updates.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of mildew type substance, on walk in refrigerator shelving heavily soiled, etc.
Correction: Clean now and routinely. Normally cleaned each week, not done this week. Discussed, facility may benefit from new product seen that can help absorb moisture.
- Pests - Controlling Pests* (repeated violation)
Observation: Flies present in facility. Dumpster with doors closed. Cleaning not bad 1-2 items pulled to back and behind facility to clean - with food debris and other.
Correction: Suggested initial wiping off major food debris before taking carts etc. outside and obtaining and using high quality foot pedal trash cans to exclude flies and prevent hand contamination.
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11/17/2015 | Follow-up | |
Overall mixed sanitation seen. On arrival, front handwashing sink not stocked and back sink with ice cream scoop and handiwipe in sink. No sanitizer in place for dishwashing area, or cooks area, poor food temperatures in preparation refrigerator except foods next to iced up area and placed in unit frozen. Poor food temperatures in lowboy refrigerator (with baked potatoes placed in unit without cooling properly). Both units iced up. No food temperatures taken, cook able to find dial thermometer but not fast reading unit. Mixed to good employee health knowledge - one staff with good knowledge of symptoms and return time, different staff with good knowledge of return time for diseases (no complete list of diseases given) training done. Cook with good knowledge of how long food can be out of temperature. Cross contamination seen by assistant cook, training done and corrected. Floor and most surfaces with debris etc. All food temperatures taken with EHS thermocouple calibrated at 32.1 F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: The following cross contamination issues seen: -Assistant cook with gloves on put raw sausage and raw hamburger on grill - then took out onion rings and put in fryer, then mixed eggs, cooked, then put together 4 plates mostly using utensil but touching sausage / hamburger patties and grilled bread with gloved hands. Gloves changed after preparing the 4 plates.
-Reach in refrigerator on cooks line with at least 1/4 inch water and folded up egg cardboard boxes in the bottom to set things on.
-Handles of pieces of equipment are soiled / greasy
-Area around top of preparation refrigerator heavily soiled with food debris and ice build up.
-Box of single service to go utensils and some to go bags on floor. Box of utensils under paper towels for line handwashing sink, with splash stains present on box.
-Scoop for hash browns heavily encrusted with build up of food debris.
Correction: *Discussed with cook and manager - training done, cook unaware of the need to remove gloves and wash hands after handling raw. Discussed, gloves ideally would be worn only to handle ready to eat foods when an alternate utensil cannot be used - and not for raw product or other tasks.
*Have unit repaired. Remove cardboard and clean frequently. Until unit repaired, place short washable shelf in unit above the level of the water and keep all food stored on shelf. ***Have unit repaired immediately.
*Clean and sanitize all equipment handles, knobs etc. no less than every 4 hours when all food preparation surfaces are cleaned and sanitized to avoid contamination of hands and gloves.
*Areas around top of preparation unit being cleaned during inspection.
*Keep all food and food containers stored in clean locations when not subject to contamination.
*Ensure all in use utensils are changed out for clean sanitized utensils no less than every 4 hours.
- Critical: Cooling* (corrected on site)
Observation: Batch of baked potatoes finished today at about 4 PM, cooled in ice bath but not temperature checked. Placed in lowboy and checked at 7:30 PM at 105-106 F by EHS thermocouple.
Correction: Baked kept for 30 minutes (using time) until new baked potatoes cooked to use. Discussed, cooling times and temperatures. To ensure correct temperatures are reached, always check with sanitized, calibrated food thermometer. Out of temperature potatoes voluntarily discarded and new potatoes cooling on ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the preparation refrigerator and lowboy above temperature. Foods in preparation refrigerator present since before 2 PM and in lowboy since before 1 pm. The following food temperatures seen: -Milk, chili, sour cream, waffle mix, waffle mix: 50, 50, 48, 54, 57 F - Lowboy
-Sliced cheese, sliced cheese, shredded cheese, diced ham, hash browns - 47, 47, 53, 49, 51 F top prep
-Diced mix (next to iced up area top prep) 38 F (ok)
-Steaks, ham, country ham, block of cheese (sliced) block of cheese, sliced, small sausages , diced ham, raw hamburger, diced tomatoes, shredded cheese, large sausages, - 48 and 52, 45, 45, 47, 50, 47, 50, 51, 47, F in bottom preparation refrigerator drawers
*Raw sausage / bacon 31 put in frozen ok.
Correction: Food removed and unit being cleaned during inspection. Discussed, use time as a public health control. Ensure pans of food are labeled. Use reach in refrigerator on cooks line for items storage overnight or for immediate use after bottom cleaned out - suggest using shelves for old refrigerator no longer in use. Have prep table and lowboy defrosted and if needed repaired immediately - contact EHS with status.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 2 door reach in refrigerator with standing water in bottom of unit. Preparation table and lowboy with poor food temperatures.
Correction: Clean all units and have maintenance done. Call EHS with updates.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Tray with syrup, shelving, plate in ice machine, piece of ice with black material inside - discarded, lowboy refrigerator with black material present where doors close, walk in refrigerator shelving heavily soiled, etc.
Correction: Clean now and routinely.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: No sanitizer made or used for cooks line or dishwashing area since start of shift at 2:00 PM. Sanitized drainboard for dishes visibly soiled.
Correction: New sanitizer solution made - tested and barely changed even after replacing twice. Have maintenance done on premix system. Mix by hand until repaired.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Handiwipe and ice cream scoop in back kitchen handwashing sink.
Correction: Items moved by EHS to wash hands.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap or paper towels at cooks line handwashing sink - per staff not stocked on arrival and been using back room sink.
Correction: Sink stocked during inspection. Hand soap and paper towels 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Flies present in facility. Dumpster with doors closed. Pad soiled with food debris. Floors and most surfaces soiled, food spillage etc.
Correction: Ensure routine cleaning is done, clean dumpster pad. contact pest control for additional treatment.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: Can of flying insect spray stored on shelf over the food preparation sink / table. Per staff facility sprayed at night after closing by staff.
Correction: Immediately discontinue spraying any type of pesticide inside building unless staff member is a certified pest control operator. Outside of facility and around the dumpster area can be sprayed, ensure spray is stored away from other chemicals and away from food, food containers, and food preparation surfaces. When spray is present it is normally kept in the managers office.
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11/01/2015 | Routine | |
Overall very good. Noted overall good handwashing by prep cook, wait staff and dishwasher. Sanitizer in place at 200 ppm Quats and used. Overall good food temperatures with lowboy refrigerator iced up and above temperatures, good labeling and storage. Overall good employee health knowledge with mixed results on reportable diseases. Refresh training for all staff. Some flies noted, and recommendations to reduce / prevent flies discussed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Main cook changing gloves after each time raw meats or eggs are handled (good practice) but not washing hands. Brand new cook not taking gloves off after handling raw eggs, no food touched, however, other items touched, then handled by main cook when preparing ready to eat.
Correction: Refresh handwashing between changing gloves with main cook and train new cook to remove gloves immediately after raw wash hands before putting on new gloves to handle ready to eat foods, sanitized utensils etc.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Baked potatoes, French toast mix, hash browns, and waffle mix x 2, cold holding > 41 (50, 47, 48, and 50 F). French toast mix and waffle mix in unit x 4 hours. Hash browns in unit x 3.5 hours. All temperatures taken with EHS thermocouple calibrated at 32.1 F.
Correction: Out of temperature baked potatoes, waffle mix and French toast mix voluntarily discarded. Hash browns placed in freezer in cooled to 42 F within 30 minutes / moved to back preparation refrigerator. Unit with ice build up, defrost and have checked by maintenance. Until unit able to reliably cold hold food at 41 F or below use time as a public health control when time and temperature controlled food is stored in unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Lowboy refrigerator cold holding above 41 F. Dishmachine with readings of 140/198 F. Wash too low, sanitize too high, unit leaking. Foods in top right drawer of prep table at highest allowable temperature. Box for unit with error reading.
Correction: Contact maintenance for refrigeration. Ensure foods are closely monitored and if unit will no longer maintain temps for prep table use time as a public health control. Contact dishmachine repair rep. Sanitizing test strip run and shows machine is sanitizing dishes. Dishes are pre-washed in sink prior to placing in machine. Contact EHS when equipment repaired.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Additional cleaning needed on outside of dish machine, under ice machine, on outsides of some equipment, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: 2) Boxes of supplies (non-food stuff) on storeroom floor under shelving.
Correction: 2) Store everything off the floor to make cleaning identifying problems with pests easier.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) One box each of single service utensils (each set in plastic wrap) stored on floor between handwashing sink and cash register. One box with wet bottom, and both boxes with water splashed on plasticware.
Correction: 1) Dispose of items with apparent contamination. Store single service items in protected containers with wheels.
- Physical Facilities in Good Repair
Observation: Broken tiles, missing or deteriorated grout, missing trim / sealant noted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Flies noted in facility. The following noted that will attract flies:
Residue on outsides of equipment, soiled drains, not cleaning under equipment. Dumpster door open, pad with some debris. Auto non-residual fly spray present above back door, back kitchen prep area. By canister label product must not be used within 8 feet of food or food contact surfaces / dishes. All of these items are present within 8 feet of spray.
Correction: Improve cleaning, frequency and deep cleaning. Keep dumpster doors closed, have pad cleaned. Spray for outside areas such as dumpster is ok for staff - as long as spray is not labeled for certified pest op only and is properly stored (managers office, best location). Spray removed to read during inspection. Contact pest control to remove.
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07/15/2015 | Routine | |
Overall very good. Corrected cross contamination issues, good handwashing and glove use seen, sanitizer in place at 200 ppm quats and used. Overall good food temperatures with preparation table temperatures varying, with most items recently stocked. Check representative food temperatures after unit is closed about 20 minutes. Employee health knowledge improved but mixed, and reviewed.
No violation noted during this evaluation. | 05/28/2015 | Follow-up | |
EHS to facility for spot check status of lowboy and preparation refrigerator repair and or using time as a public health control. Three staff members present, a cook, head waiter and new hire waiter.
*** Spot check revealed that time is not being used correctly as a public health control. Change of food and dishes / utensils for the preparation refrigerator done by word of mouth, from one shift to the next. Exact time to change food, containers and utensils uncertain - last shift cook called to verify time. Wait staff who keep up the lowboy refrigeration food believed unit working properly and food ok. Unit checked at 45 F and food at 44 F - with unit thermometer for refrigeration and EHS thermocouple for food - calibrated at 32.0 F.
***Foods stocked in drawers for preparation refrigerator - previously, food was kept in walk in refrigerator and obtained when needed. Sausage checked at 58 F.
***Staff could not find any food thermometers.
***No sanitizer in place. All surfaces of cooks line with food debris, etc. Drawers, countertops, handles, buttons etc. How often sanitizing should be done - at a minimum - not known.
***Cook believed wait staff clean and sanitize all equipment past the waffle irons - wait staff believed cook cleaned and sanitized whole line.
***Second set of spatulas - cook utensils for the grill to replace in use set when surfaces should be sanitized not present.
***Hand washing missed after handling raw and before putting on new gloves for ready to eat - excellent handwashing by cook after mentioned.
***Poor personal hygiene by new staff member. Several times drinking out of uncovered plastic cup - with a straw, and returning to work or carrying cup through kitchen area, without handwashing. Apron worn to restroom. Dishes handled on eating surfaces. No district food handler card, uncertain of how to make sanitizer - trained during spot check. When to stay home due to illness/ disease/ exposure and or symptoms not known.
***Cross contamination with cooking utensils when chopping steak and when opening raw steak package with utensil used for "cooked" food surfaces. Discussed and corrected.
-Waffle iron cords damaged.
*Started replacing food in both units with new food in new containers before EHS left facility. New food (Waffle mix) for lowboy from back reach in refrigerator tested at 38 F stem temp. New food (diced mix) for preparation refrigerator from walk in refrigerator tested at 36 F, stem temp.
*Foods for preparation refrigerator prepared ahead but not placed in pans - suggest keeping next set of food ready to restock. Changing food was done 45 minutes after it should have been. One cook did not show to work - so cook present constantly busy cooking and correcting issues seen, resulting in food using time as a public health control being used for almost an hour past the maximum time.
*New food for bottom drawers placed in bottom of line 2 door reach in refrigerator to reduce waste and make accessible to cook. Hamburger from bottom drawers tested at 38 F, stem temperature and saved (Hamburger placed in unit when frozen). Storage of food in bottom of reach in unit discussed and checked to ensure no cross contamination issues created.
*Sanitizing solution made and tested at about 200 ppm Quats. Sanitizing the cooks line started before EHS left.
**Discussed, time must be documented to use time correctly. Begin notebooks for both refrigerators and ensure documentation is kept for entire time the process is in place.
**Obtain and use a calibrated, sanitized food thermometer to check food temperatures - food MUST be 41 F or below before placing in units using time as a public health control.
**Draft and post a process for using time as a public health control to ensure all staff can refer to the process for any questions. Make process simple and easy to read and understand. Follow up in one month.
- Critical: Employee Health* (repeated violation)
Observation: Staff members have mixed knowledge of symptoms, and poor knowledge of diseases and return time for the employee health policy and do not understand how the policy works.
Correction: Review entire employee health policy with all staff members. Flyer already present and posted on clipboard on managers door.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following cross contamination issues noted:
-Same utensils used to chop up raw steak (while making philly steak sandwich) and to complete cooking meat/vegetables and put into container. Adequate number of utensils present to use separate utensils for raw and cooked.
-Some items stored on the floor, boxes of canned goods, box of single service to good utensils. etc.
-Insufficient number of insert pans to allow for pans to be changed out when items replaced in the bottom drawers of the preparation refrigerator, steam tables, pre-staged pans of food in the reach in freezer etc.
-Lids removed from containers of foods in the cooks box, with lids placed on shelving or under container - where food side will become soiled, and one lid turned sideways and pushed into the container.
Correction: -Train staff to used different utensils when handling raw product and when handling cooked product.
-Store all items off of the floor either on shelving with 6 inches from the floor to the bottom shelf, or on shelves with wheels.
-Count the total number of oblong insert pans needed for all tasks, then ensure at least twice as many are present so that pans can be replaced one for one, when needed, not leaving gaps leading to temperature problems, and not rushing cleaning and sanitizing pans to quickly replace (or not cleaning and sanitizing properly to replace rapidly).
-All lids removed to clean and sanitize - questionable food removed to discard and replace.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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04/22/2015 | Follow-up | |
EHS to facility for follow up inspection. Most issues seen during the April 1st inspection still present today, with some improvements made, however, management of food safety for the preparation refrigerator and lowboy refrigerator not done correctly. Current follow up inspection reporting does not allow editing so specifics will be addressed in comments, and if issue still exists, entire code will be entered as repeat.
0080: Employee health policy - when food workers should not come to work in the facility due to symptoms, diagnosis with a disease or close contact with a disease that can be spread through food. Knowledge improved, but still mixed.
0470: Food storage in the reach in refrigerator - lids on containers improved, items no longer stored on the floor, *Adequate number of pans to allow for immediate pan replacement in refrigerated space, steam tables, and for portioned foods put in pans in the freezer NOT improved. Issue can increase risk of cross contamination and poor food temperatures.
0820:-***Food temperatures in the preparation refrigerator and lowboy refrigerator. During last inspection both units with poor food temperatures and TIME was to be used as a public health control UNTIL units are completely fixed and able to consistently and reliably cold hold foods at 41 F and below. Today time not being used or not used correctly as a public health control. Ice being added to top holding prep table items, and "items for bottom drawers being held in walk in unit and obtained when ordered". No time labeling present. Raw hamburger present in bottom tested at 58 F, and present long enough to turn brown. Items in top holding, cheese, etc. checked at 57 F (with ice under pans). Lowboy unit at 48 F and milk tested at 50 F, waffle mix present just put in unit from back reach in refrigerator 38 F. ***Discussed with manager- time must be used as a public health control when these units are used to hold time and temperature controlled foods. Foods may not be moved back and forth to other refrigerators when held in these units. Stock with the minimum amount that will be used, document the time (with the date listed) when food has been in unit a maximum of 4 hours, discard remaining food and restock with new food in a clean sanitized container, with clean sanitized utensils. Ensure area is sanitized frequently and gloves changed often. Food temperature must be 41 F or below before placing in the units using time as a public health control. Ice can added under top holding pans to improve quality of food, but can not reliably cold hold foods at 41 F or below and is not approved to ensure food safety. Raw sausage and bacon are placed in top drawer frozen - and were frozen today. IF foods are closely monitored to ensure they do not get above 41 F before restocking, this is safe. ENSURE all cooks understand processes.
0830: Date labeling, corrected during last inspection and good today.
0070: Several staff without current district food handler cards - most staff without current cards during the follow up inspection, obtained cards during afternoon testing.
0510: Washing fruits and vegetables: Unwashed lettuce stored with ready to eat foods in the preparation refrigerator during last inspection. No unwashed fruits and vegetables present in preparation area today.
0790: Thawing: No thawing seen today.
1510: Food thermometers found, however, fast reading thin stemmed thermometer not working.
1770 C: Cleaning non-food contact surfaces - improved, but continual cleaning needed.
2310: Handwashing sink not accessible to wash hands: Repeat - mixing cups for eggs placed in sink with water running in cups - prevent handwashing or hands are washed over food containers - if taken straight from handwashing sink to use creates cross contamination issue, today cups placed on sanitized drainboard of dish area - also creating cross contamination risk. Corrected today.
3180: Cleaning floors, walls and ceilings - facility busy today, floors with debris, no deep cleaning issues seen.
All food temperatures taken with EHS thermocouple calibrated at 32.0, facility dial thermometer calibrated at 31 F. During last inspection dumpster area not checked. Today noted dumpster doors open, grease dumpster with lid up and pile of food on top of "grill area" where grease is poured. One-two flies present. Discussed fly prevention.
Sanitizer present, quats 200 ppm and used.
- Critical: Employee Health* (repeated violation)
Observation: Staff members have mixed knowledge of symptoms, and poor knowledge of diseases and return time for the employee health policy and do not understand how the policy works.
Correction: Review entire employee health policy with all staff members. Flyer already present and posted on clipboard on managers door.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following cross contamination issues noted:
-Same utensils used to chop up raw steak (while making philly steak sandwich) and to complete cooking meat/vegetables and put into container. Adequate number of utensils present to use separate utensils for raw and cooked.
-Some items stored on the floor, boxes of canned goods, box of single service to good utensils. etc.
-Insufficient number of insert pans to allow for pans to be changed out when items replaced in the bottom drawers of the preparation refrigerator, steam tables, pre-staged pans of food in the reach in freezer etc.
-Lids removed from containers of foods in the cooks box, with lids placed on shelving or under container - where food side will become soiled, and one lid turned sideways and pushed into the container.
Correction: -Train staff to used different utensils when handling raw product and when handling cooked product.
-Store all items off of the floor either on shelving with 6 inches from the floor to the bottom shelf, or on shelves with wheels.
-Count the total number of oblong insert pans needed for all tasks, then ensure at least twice as many are present so that pans can be replaced one for one, when needed, not leaving gaps leading to temperature problems, and not rushing cleaning and sanitizing pans to quickly replace (or not cleaning and sanitizing properly to replace rapidly).
-All lids removed to clean and sanitize - questionable food removed to discard and replace.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Cups for mixing eggs, placed in front counter handwashing sink with water running in cups.
Correction: Cups moved to dish area.
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04/15/2015 | Follow-up | |
Overall mixed inspection. Good handwashing and glove use by all staff observed. Cleaning and sanitizing wiping buckets in place and used in cooks area, but sanitized (clean side) dish drainboard soiled and not sanitized before doing dishes. Mixed to poor employee health policy knowledge. Some cross contamination issues noted. Food temperature issues noted in the lowboy and mixed temperatures in the preparation refrigerator. Most staff need district food handler cards (district means of ensuring all staff have minimal food safety training). Follow up in 10 days and 1 month.
- Person in Charge (repeated violation)
Observation: 1) Staff member with following process for washing dishes in 3 vat sink, pre-rinse, wash hot soapy water, rinse with sanitizing solution, then rinse and stack on drainboard. 2) Most staff do not have district food handler cards. Practices such as, poor thawing, not monitoring food temperatures, using same utensils for raw and ready to eat foods, hanging utensils on an electric cord for a piece of equipment, keeping lids off of containers of food, etc. seen. Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: 1) Reviewed dishwashing process, pre-rinsing, washing in hot soapy water are excellent practices. Ensure dishes are rinsed in plain water, then sanitized, with dishes in sanitizing solution for 30 seconds - a minute then, placed on the clean, sanitized drainboard to air dry - not stacked together. 2) Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (repeated violation)
Observation: Staff members have mixed knowledge of symptoms, and poor knowledge of diseases and return time for the employee health policy and do not understand how the policy works.
Correction: Review entire employee health policy with all staff members. Flyer already present and posted on clipboard on managers door.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following cross contamination issues noted:
-Same utensils used to chop up raw steak (while making philly steak sandwich) and to complete cooking meat/vegetables and put into container. Adequate number of utensils present to use separate utensils for raw and cooked.
-Some items stored on the floor, boxes of canned goods, box of single service to good utensils. etc.
-Insufficient number of insert pans to allow for pans to be changed out when items replaced in the bottom drawers of the preparation refrigerator, steam tables, pre-staged pans of food in the reach in freezer etc.
-Lids removed from containers of foods in the cooks box, with lids placed on shelving or under container - where food side will become soiled, and one lid turned sideways and pushed into the container.
Correction: -Train staff to used different utensils when handling raw product and when handling cooked product.
-Store all items off of the floor either on shelving with 6 inches from the floor to the bottom shelf, or on shelves with wheels.
-Count the total number of oblong insert pans needed for all tasks, then ensure at least twice as many are present so that pans can be replaced one for one, when needed, not leaving gaps leading to temperature problems, and not rushing cleaning and sanitizing pans to quickly replace (or not cleaning and sanitizing properly to replace rapidly).
-All lids removed to clean and sanitize - questionable food removed to discard and replace.
- Food - Washing Fruits and Vegetables
Observation: Unwashed lettuce in preparation refrigerator. Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Thawing (corrected on site) (repeated violation)
Observation: Bags of stew, mac and cheese etc. placed in the bottom of the food sink with water running on bags. 2 items checked and already thawed, and left in sink. Items temperature checked in 50's and 60's. Raw steaks previously thawed (correctly by description) for about 2 & 1/2 hours checked at 56 and 62 in the preparation refrigerator drawer. Steaks temperature checked about 30 minutes after placing in refrigerator.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. ***Ensure thawing process under running water, is as short as possible, and generally should not be > 2 hours. After thawing, ensure foods are cooled back to 41 F or below putting in refrigeration no able to cool foods to 41 or below. Train staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1) Foods held in the lowboy refrigerator cold holding from 46 - 63 F. Foods listed present at or > 4 hours. All temperatures taken with EHS thermocouple calibrated at 31.9 F. Baked potatos-63F, Chili-46F, Half&half-52F, Waffle mix-49F, Waffle mix-57 F. Milk-47F and Butter 56 present < 2 hours and moved. 2) Sliced tomatoes in top holding of prep table checked at 46 F > 4 hours. Sliced cheese present and improperly stored checked at 53 F.
Correction: All foods checked above 41 F at or > 4 hours voluntarily discarded. Foods present < 4 hours moved to alternate refrigeration to cool. Lowboy unplugged to defrost and call made to repair refrigeration units. Ensure foods are temperature checked no less than every 4 hours in preparation refrigerator, if no longer able to cold hold at 41 F or below time or alternate refrigeration is used. Do not use lowboy until able to cold hold foods at 41 F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Lids for containers of food in the cooks box date labeled, however, lids removed and placed on the shelf, creating a contamination risk as well as confusion about which lid belonged with which container.
Correction: Lids removed to clean and sanitize. Train staff to ensure lids are replaced on containers. Identify preparation dates or replace after today to ensure outdated leftovers are not used.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Shelving in cooks box (refrigerator) and lowboy refrigerator soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Ice cream scoop in handwashing sink, and folders with check lists behind faucet.
Correction: Items removed. Ensure sink remains free of items that would delay or deter handwashing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls especially under and behind equipment.
Correction: Ensure all floors are completely swept and mopped at least daily and walls are cleaned as needed. Properly storing items off of the floor will make cleaning easier.
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04/01/2015 | Routine | |
Overall good sanitation. Handwashing mixed, with very good handwashing seen on arrival to work and returning to kitchen by several staff. Gloves changed, but hands not washed after handling raw meats/eggs and ready to eat foods. Reviewed by manager with staff. Sanitizer not at cooks station on arrival, but made and used less than an hour after arrival. Sanitizer quats at 200 ppm. Good overall food temperatures, with some improperly stored cheese in top prep holding above temperature for less than 2 hours and moved. Good glove use. Additional insert pans ordered and due within 5 days. Ensure adequate number of pans are present to allow for all pans to be changed without washing and replacing to reduce risk of cross contamination and improve equipment functioning by keeping all insert slots filled. Facility crowded, with delivery today and additional items normally stored under dry stores shelving that makes cleaning harder, but good cleaning policies in place. Employee health policy reviewed, with refresher training needed for staff. Eight major allergens reviewed. Flyers left for both.
- Critical: Employee Health* (corrected on site)
Observation: Staff with mixed knowledge for symptoms, diseases and close contact with diseases that require exclusion.
Correction: New flyer given and information discussed. Review policy with all staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: CORRECTED DURING INSPECTION: The following noted: Gloves changed, but hands not washed after handling raw and before handling sanitized dishes, and ready to eat foods.
-Utensils used to chop raw steak for cheese steak used for cooked items.
-Plate taken to customer, then brought back and put on cutting board for wrong order.
Correction: Discussed with manager, -Work with cooks to ensure gloves are removed and hands washed after raw and before handling sanitized items and or ready to eat foods. Manager did on the spot training with cooks.
-Use distinctly different utensils for raw items and cooked items. Manager with different style of spatulas that can be used. Train staff.
-Train staff if food/dishes are taken to customers, do not bring item back to cooks area. Make new item in clean dish to take to customer.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Open package of ham in standing water, previously ice used to improve cold holding for refrigerator drawers that sometimes do not adequately cold hold foods.
Correction: Ham moved to new pan. If ice is used to improve cold holding (maintenance is preferred) keep food in sealed container ie ziplocks to prevent contact with ice/water. Draining ice not possible in this location.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ready to eat food at room temperature. Food still frozen.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment out of service or not working properly:
***Back prep area 2 door reach in refrigerator, bottom door does not seal and was open about 2 inches before checked.
*Steam table out of order
*Dish machine wash temperature low.
Correction: Repair or replace broken equipment. Have maintenance done for dish machine.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Items stored on the storeroom floor under the dry stores shelving, making cleaning harder, ability to notice if pests are present more difficult and creating the chance that items may be taken from the floor and placed on food prep surfaces, creating cross contamination issues.
Correction: Store all items on shelving at least 6 inches off of the floor or on shelving with wheels to allow items to be easily moved for cleaning.
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12/18/2014 | Routine | |
Overall good sanitation seen. Noted good handwashing and glove use. Sanitizer in place and used. Overall good food temperatures. Some flies noted in facility. Continually clean and sanitize food contact surfaces. When no food out, kill (manually) and clean. Clean non-food surfaces frequently, ensure garbage is routinely discarded, and properly bagged to exclude access, and dumpster is kept closed. Discussed with manager, cooks area high risk for cross contamination issues, fast paced, with cooks handling raw and ready to eat, and utensils used that may contact both raw and ready to eat. Routinely take time to monitor cooks line and train staff to develop good habits for glove changing, handwashing, and using separate utensils for raw and ready to eat, as well as sanitizing when needed. Noted some staff with bracelets etc. Ensure jewelry does not pose contamination risk or impede handwashing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw steaks and staff food stored over ready to eat food in back prep area refrigerator.
Correction: Both items moved during inspection. Raw placed under ready to eat. Staff food if allowed in facility must be stored under and separate from facility food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced and sliced ham and cut tomatoes in preparation table drawer cold holding 46-49 stem temps > 4hrs. Food temperatures taken with EHS thermocouple calibrated at 32.1 F. Facility thermometer checked and calibrated at 32.2 F. Foods in other drawers within temperature. Most items placed in unit frozen, or other items in back of drawers.
Correction: Foods voluntarily discarded. Noted several times refrigerator drawers pushed to close, and left open 1-2 inches. Suggest modify drawers - if possible - so that drawers will "self close" after drawer is pushed. Closely monitor food temperatures.
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07/31/2014 | Risk Factor | |
Overall mixed inspection. Initial handwashing and glove use not good, however, very good handwashing and glove use by cook, good overall food temperatures, storage and labeling, and good employee health knowledge. Sanitizer present at 300 ppm quats. Discussed, ensure all food preparation surfaces to include equipment handles are cleaned and sanitized before food prep after any possible contamination including flies, and no less than every 4 hours. All in use utensils also get changed or washed, rinsed, and sanitized. Suggest using a system to ensure even when facility is busy, that sanitizing is done. Thawing training done, ensure staff are trained. Food temperatures taken with EHS thermocouple calibrated at 32.0 F. Drain cover needed at 3 vat sink.
- Person in Charge
Observation: Several staff without current or any district food handlers cards.
Correction: Ensure all staff have current Western Tidewater food handler cards.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after clearing table and handling sanitized containers.
Correction: Discussed, hands washed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Garnish put on dish with bare hands by wait staff.
Correction: Discussed, good glove for all other food handling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham and diced ham in prep table drawers cold holding above temperature. After discussion, unit cold holding working. Ham taken from Walk in Freezer and thawed under cold running water - but time for thawing not restricted to 2 hours or less.
Correction: Ham out of temperature for > 4 hours voluntarily discarded. Discussed good methods of thawing to ensure food temperatures stay good. Discussed, preparation refrigerators are good for cold holding for immediate use, but not generally for cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese in small cups held in top holding of preparation table cold holding at 51 F for < 4 hours. Discussed, foods held in cups do not typically maintain good temperatures.
Correction: Either use time as a public health control for cheese, or store in different location.
- 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 door refrigerator, with one door that opens when the other closes.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Addition cleaning needed under grill on shelving and floor, around equipment such as fryers, for refrigerator shelving, for light fixtures, and equipment handles, etc.
Correction: Clean routinely.
- Refuse Outside Receptacles
Observation: The door of the refuse container located outside the establishment is not closed. Garbage inside dumpster not in bags.
Correction: Ensure doors are closed. Ensure garbage is bagged and secured to prevent garbage from spilling out in dumpster and providing easily accessible harborage and breeding site for flies.
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05/27/2014 | Routine | |
Initial sanitation inspection with new ownership in place. Overall good sanitation with the following noted: Overall good handwashing with additional attention needed on the cooks line throughout the process, when to stop, remove gloves and wash hands before resuming food prep. Good glove and utensil use for no bare hand contact, good food temperatures and good dish handling. Top prep table foods just refilled above temperature, check in one hour. Improved facility cleaning with some additional deep cleaning still needed. Good food storage to prevent cross contamination and good date labeling. Noted ice machine gasket in poor condition, replace. Good management noted, premix system not working properly with chemical representative called before EHS arrived. Cooks line sanitizer not in place on arrival, and made and surfaces sanitized during inspection. Suggest keeping sanitizing solution in place for easy access and use.
No violation noted during this evaluation. | 12/19/2013 | Risk Factor | |
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