Will speak with GM regarding this issue, to clarify what facility plans to do.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butters and cream cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/04/2015 | Follow-up | |
Thermometer is in need of being replaced on the dish machine.
Do not over stock coolers, preventing air flow.
FDA form 1-B provided to operator. Recommended posting this information in the kitchen for easy referencing.
A follow-up will take place on/about December 02, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butters and cream cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in several 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer in the three compartment sink was reading at 400+ ppm. Water coming from the dispenser was also at 150 F. Have dispenser re-calibrated so that sanitizer is reading at 200 ppm and water temperature is between 70-100 F. Water was diluted so that solution was reading 200 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/18/2015 | Routine | |
Do not let sanitizer run completely out. When one bucket is left, order another.
Inspector will follow-up with what procedure will be used for butter/cream cheese.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Individual butters and cream cheese on the breakfast buffet cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed chicken, diced tomatoes and deli meat in the refrigeration unit 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.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the spray hose at the pre-rinse area is less than 1 inch. This hose is in need of being re-sprung so that it does not hang into the sink. Hose was hung on the hook on the back of the sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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05/22/2015 | Routine | |
Please contact inspector for as to what the storage plan will be for butters and sour creams.
Discuss FIFO (first in, first out) with staff. Place newer product in the back to ensure the older containers are used first.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butters and cream cheese spreads cold holding at improper temperatures. Dairy based products must be held at 41 F or below. Products were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed chicken breast, egg patty and deli meats in the refrigeration unit 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.
- Non-Food Contact Surfaces
Observation: Interior of the undercounter reach-in (1 and 2) and the refrigerator portion of the refrigerator/freezer in the storage room are in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toxics - Presence and Use Restriction
Observation: Bottle of ant and roach spray noted at the bar area. Pesticides may only be applied by a certified pest control technician.
Correction: Remove unnecessary poisonous or toxic materials.
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12/31/2014 | Routine | |
Do not leave foods on the counter.
Recommended not pre-making sandwiches for display case and only making them when they are ordered by customers.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: The same gloves were being used to wash utensils, break down boxes and handle ready-to-eat food (breakfast sandwiches).
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats sitting on top of pans in the make table and sandwiches in the front display case cold holding at improper temperatures. Deli meat was moved to another refrigerator and sandwiches were voluntarily discarded. Recommended not storing sandwiches in the front display.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/19/2014 | Routine | |
FDA form 1-B on file for all employees.
Written procedures provided to inspector indicating food served during breakfast and time at which they are discarded each day.
Keep written procedures on file.
Metal stem thermometer needs batteries. Infared thermometer has been purchased.
No violation noted during this evaluation. | 05/02/2014 | Follow-up | |
Call inspector to discuss reoccurring issues noted on the report.
A follow-up inspection will occur on/about May 02, 2014.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Logs are not being done/maintained for the cold and hot breakfast items. (milk, yogurt, cottage cheese, and milk) Employee explained that cold items are saved at the end of breakfast.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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04/24/2014 | Follow-up | |
Will return on/about 04/24/2014 for follow-up inspection.
Provided operator with FDA form 1-B in English & Spanish. All staff should be familiar with this form.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling apples with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the Victory reach-in cold holding at improper temperatures. Foods were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Logs are not being done/maintained for the cold breakfast items. (milk, yogurt, cottage cheese, and milk) Employee explained that cold items are saved at the end of breakfast.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Victory reach-in observed with an ambient air temperature of 60 F. Repair technician called to service machine.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: Moisture has gotten rinse temperature thermometer on the high temperature dish machine. The gauge is no longer easy to read.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: High temperature dish machine is not reaching 160 F. Repair technician called to service machine during todays inspection.
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.
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04/11/2014 | Routine | |
Do not dry hands with cloth towel.
Once water is added to waffle mixture, it must be refrigerated.
Email or fax invoice for repairs on refrigerators.
Door hinge has been ordered for reach-in
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in the make table was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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12/20/2013 | Follow-up | |
Do not store foods in the coolers listed above, until foods can be maintained at 41 F or below.
Front hand sink has a small leak.
Do not dump anything down the designated hand sink in the bar area, only the dump sink.
A follow-up will occur on/about 12/20/2013.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee wearing the same gloves to touch clothes, dirty dishes, and then handle clean, sanitized dishes.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the make table and Delfield reach-in cold holding at improper temperatures. Foods were moved from these coolers.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded several days ago. (milk from 12/03 and 12/06 still in the refrigerator)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Time as a Public Health Control* (repeated violation)
Observation: Logs are not being maintained for items held on breakfast bar for three hours. This must be done on a daily basis.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in refrigerator number five and the storeroom reach-in refrigerator/freezer
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.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the make table and reach-in number four was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Delfield reach-in and make table observed with elevated ambient air temperatures. Make table observed with an ambient air temperature of 60 F and Delfield observed at 44 F. Door to reach-in refrigerator number four in disrepair.
Correction: Repair the refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of dish soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of dish soap must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/10/2013 | Routine | |
All violations have been corrected.
Ensure logs are maintained.
No violation noted during this evaluation. | 08/05/2013 | Follow-up | |
Do not store sandwiches/salads or any other potentaily hazardous foods in the display case until foods can be maintained at 41 F or below.
Dish machine ran several times before reaching the proper temperature.
Will return on/about 08/05/13.
- Critical: Hands - When to Wash*
Observation: Upon entering the kitchen, hands must be washed. Between different tasks ensure hands are washed as well.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pre-made sandwich cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Breakfast items for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Dish machine was not reaching the proper temperature.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Ant observed around the freezer in the storage room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Bottles of sanitizer were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/18/2013 | Routine | |
Dish machine is now reaching 160+.
No violation noted during this evaluation. | 04/11/2013 | Follow-up | |
Dish machine still not reaching 160 F. Along with the dish machine, have thermometer repaired.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Dish machine is not reaching the proper temperature (160 F or above) to properly sanitize food contact surfaces.
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.
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04/05/2013 | Follow-up | |
A follow-up will occur on/about 04/05/2013 to check on dish machine.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Diced tomato cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Victory reach-in was observed overstocked with bags of salad/spinach preventing proper air flow. Bags of lettuce/spinach were moved to another reach-in cooler.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Non-Food Contact Surfaces
Observation: Interior of the victory reach-in (1 & 2) in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine is not reaching the proper temperature (160 F or above) to properly sanitize food contact surfaces.
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.
- Hand Drying Provision
Observation: No paper towels were provided at the hand sink by the three compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/29/2013 | Routine | |
No live ants seen at the time of inspection.
If a new employee is serving breakfast and is unaware of labeling procedures for foods served during breakfast, management should label foods.
No violation noted during this evaluation. | 12/07/2012 | Follow-up | |
Dish machine is currently not in use. Three compartment sink was properly set up.
Make sure that quaternary ammonium sanitizer registers at a concentration of 200 ppm.
Good date marking system in place.
Facility is clean and well maintained.
Discussed and provided operator with FDA form 1-B.
Non-critical violations must be corrected within 30 days.
- 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the interior of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/22/2010 | Routine | |
Critical violation must be corrected within 10 days.
Non-critical violations must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed Chicken breast, sliced ham, sliced turkey, and sausage gravy in the refrigeration unit 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Victory store room cooler, Victory reach-in, Victory under the counter cooler, and Delfield Freezer.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sinks in the women's/men's restrooms and the hand sink at the front desk.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/27/2010 | Routine | |
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