- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cook's line prep reach in. EHS observed no thermometer inside cook's line reach in refrigerator.
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.
- Heating, Ventilating, Air Conditioning System Vents (repeated violation)
Observation: Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. EHS observed HVAC ducts above walk-in have dust build up.
Correction: Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed light system is not maintained in good repair EHS observed light bulbs not working inside storage room near mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/08/2015 | Follow-up | |
Good job of handwashing and glove use. Please provide cooks with thermometers to check food temperatures. Review proper cooling techniques with employees.
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded EHS asked employees about reportable diseases and they could not answer.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required. Gave PIC handout about reportable diseases and told them to train employees about reportable diseases and symptoms.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed tongs stored on fire suppresion pipes.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Cook removed tongs for cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: EHS observed tomatoes and fruit medley cold holding at improper temperatures. EHS observed wait line refrigerator not working properly and foods inside were cold holding above 41 degrees.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded all foods that were prepped the previous day or before.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. EHS observed heavy grease build up on hood system and filters.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. PIC called order for hood cleaning.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the prep refrigerator on cook line..
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. PIC placed new thermometer inside refrigerator.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Wait prep table 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. EHS educated PIC on how to maintain cutting board surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the microwave, inside shelving of reach in refrigeratosr, fryers and grease drains 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: EHS observed tableware stored unprotected at the dishroom and wait line..
Correction: Store plates and dishes to protect from contamination until used. PIC inverted plates.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. EHS observed to go containers not inverted on cook line.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. PIC corrected by inverting.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. EHS observed hose connected to mop sink without additional backflow prevention device.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. EHS observed HVAC ducts above walk-in have dust build up.
Correction: Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
- Physical Facilities in Good Repair
Observation: EHS observed light system is not maintained in good repair EHS observed light bulbs not working inside storage room near mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed grease build up in hood system and filters.
Correction: Maintain hood system vent filters in a clean condition. PIC ordered hood cleaning.
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11/02/2015 | Routine | |
At time of inspection all items in question regarding complaint were in compliance and being properly handled. Discussed processes of turkey, stuffing, gravy and mashed potatoes from receipt through service.
No violation noted during this evaluation. | 09/24/2015 | Complaint | |
Cold holding issues corrected during the follow inspection. EHS recommends utilizing time for cold holding in reach in refrigerations at cook line due to busy activity and heat generated from cook line. Floor tiles at cook line have been replaced but vents and HVAC vents and deep fryer vents still need cleaned.Wiping buckets at service line observed by hand sink again. Corrected during follow up inspection. Servers placed buckets on bottom shelf. Gasket and heat wire etc.. have been ordered for walk in freezer (invoice no. 8312970). EHS observed tableware still stored food contact surface facing upward. Items inverted/correct during follow up inspection. Plumbing leak at handwashing sink was tightened up during follow up inspection and leak stopped.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in refrigerator and freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Brought to attention of PIC.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Filters over fryers have grease build up. Also, ceiling HVAC vents have heavy dust build up.
Correction: Maintain hood system vent filters in a clean condition. Coached PIC.
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07/30/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The Cooks personal drinks is stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Drinks stored over equipment and on upper counters.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cook handling cooked pancakes with 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Damaged, spoiled or recalled food stored in a location that may cause contamination.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet cloth stored on cooks handsink.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed cook cracking raw eggs and then handling sausage.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Coached PIC on glove usage.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Pancake mix stored on floor in dry storage.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Coached PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Link sausage at 125F hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Buttermilk, batter, portioned beef, pork chops, ham, sliced tomatoes, cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained 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 dry storage shelf is not corrosion resistant, nonabsorbent, and/or smooth. Observed storage shelving lined with cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Coached PIC to use easily cleanable material.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the spatule and handle is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. spatula food contact end and handle were observed damaged.
Correction: Replace the spatula to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the upright reach-in and drawer.
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 door gasket to the walk-in refrigerator and freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Brought to attention of PIC.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pans were not observed stored in a position to allow air-drying. wet nesting clean pans in dish area.
Correction: Store pans in a self-draining position that allows air-drying. Coached PIC.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward at cooks line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. Coached PIC about proper storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the on cooks line, by dishwasher and wait station is being used as a dump station. EHS observed egg whites at cook line sink, a pitcher being dumped at wait handsink, sanitizer bucked dumped into dish area handsink.
Correction: The handwash facility identified above is to be used for washing hands only EHS educated PIC.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink in dish area sink and the faucet at cooks line handsink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in backline and wait station are damaged and not smooth and easily cleanable. Ceiling tile vents over cooks line are damaged
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Showed to PIC.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Filters over fryers have grease build up. Also, ceiling HVAC vents have heavy dust build up.
Correction: Maintain hood system vent filters in a clean condition. Coached PIC.
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07/07/2015 | Routine | |
Facility has good date marking and labeling in process. Watch cold holding temperature for high active areas.
- Person in Charge
Observation: Employees are not inspecting the food receipt.Per manager PFG deliveries are drop key on Thursdays and sometimes they are present during deliveries. Deliveries are to be observed per food code 0070.5
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes, sliced fruit, and reach in refrigeration across from grill has temp in the 50's cold holding at improper temperatures. Due to high activity and heat generated in area recommend utilizing time (4hr Rule) or a temperature log to monitor improper cold holding temperatures and the prevention of serving contaminated food items.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood vents,under/in equipment under drawers has accumulations of grime and debris and food.
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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04/06/2015 | Routine | |
Did not observe improper handwashing at time of complaint inspection. Discussed with Manager, Amanda, what proper handwashing procedures were and inquired about continuing training. She stated they did training during staff meetings. Left manager with literature on when to wash, proper glove use and proper handling of RTE foods.
No violation noted during this evaluation. | 03/09/2015 | Complaint | |
Some temperatures were in the danger zone (see list) per food worker foods were taken out about 2PM which is still with in the 4 hour rule. When asked how they are going to monitor the food temps (temp or time) a clear answer was not provided. Suggested either monitoring time (4 hour rule) or temperature logs taking temperature about every hour to half hour.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Hobart Reach in and the lower reach in unit under the prep area in the kitchen
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 to ensure foods are at proper temp to prevent foodborne illnesses/pathogen growth.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the sanitizing buckets and the 3vat sink (QT).
Correction: Obtain a QT 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 (repeated violation)
Observation: The door gasket to the walk in freezer is in poor repair. Observed frost and ice build up inside of walk in which could be due to poor condition and door not being closed all the way.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (corrected on site)
Observation: 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. PIC discarded items
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: ladle hanging with clean utensils and all utensils and lids in bins where food debris had accumulated..
Correction: Clean and sanitize these surfaces for food contact. PIC placed items to be washed. Cleaning /sanitizing prevents pest / rodent harboring conditions and pathogen growth.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease, dirt, food residue or other debris on the following nonfood-food contact surfaces: built up between the two grills in the kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent pest and rodent infestation
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids that were not in constant use.
Correction: Cover all waste containers when not in continuous use to prevent odors and pest/rodent harboring conditions.
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12/30/2014 | Routine | |
NOTES:
- Ensure that all employees are up-to-date with Food Handler's cards as per City of Suffolk Ordinance.
- Observed proper and frequent hand washing during inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee chewing gum during food preparation.
Correction: Instructed employee on the importance of not chewing gum during any food preparation. Employee discarded gum immediately after observation.
- Temperature Measuring Devices - Food
Observation: Cooling performed on mashed potatoes and gravy during inspection. Cook unable to provide EHS with proper working thermometer to record cooling temps.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. When cooling foods, take initial temperature and document. Perform temperatures as often as possible to ensure proper cooling method is achieved. Cool food from cooking temperature to 70 degree F within two hours and from 70 degree F to 41 degree F within four hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The door trim of the walk-in freezer is in poor repair.
Correction: Repair or replace the door trim in accordance with the manufacturer's specifications to ensure proper cold holding is being achieved.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cooking station noted in need of cleaning.
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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09/30/2014 | Routine | |
Staff require current Suffolk health cards. Obtain cards within 30 days.
Mashed potatoes/gravy are the only menu items that require cooling/reheating. Each are portioned as needed and microwaved to 165F.
Door of Hobart RI in disrepair. Door does not tightly close allowing warm air from grill area to elevate temp inside unit. Ambient 47F. Door to be fixed within 24 hrs per PIC.
Good handwashing observed.
Spillage/accumulation of food debris observed inside prep RI.
All information reviewed with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC unable to demonstrate knowledge of reportable illnesses, reporting procedures, operator responsibility, etc.
Correction: PIC must be able to demonstrate knowledge as related to reportable illnesses. Reportable illness information reviewed in detail with PIC.
- Critical: Cooling* (corrected on site)
Observation: Mashed potatoes inside of refrigerated drawer observed to be improperly cooling at 80F.
Correction: Proper cooling reviewed in detail. Ice water bath to be implemented.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple food items observed to be above 41F inside of Hobart RI: ham 47F, broccoli 43F, sausage 46F, turkey bacon 47F, waffle batter 49F. PIC advised that items were rotated from walk in unit (39F) approximately 30 mins prior. Last temp verification of
Correction: Implement alternate cold holding for Hobart RI until unit has been serviced and maintaining
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep unit in grill area observed to be 50F. Last temp verification of
Correction: Maintain lid in closed position during lulls of business. Alternate cold holding to be implemented until unit is maintaining
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Dirty pan observed inside front hand sink. Container with whisk observed inside rear handsink.
Correction: Remove unnecessary items from handsinks as those particular sinks are for no other purpose than handwashing.
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04/30/2014 | Routine | |
Temp logs maintained 3x daily per PIC.
Hpt Rds Pest Control monitors establishment every other week.
Dented can section required in dry storage area. Explained process. Severely dented can observed for use.
Light out in dry storage area. Replace bulb to allow sufficient lighting for cleaning purposes.
Spoons inappropriately stored with mouthpieces up. Store spoons with mouthpieces down to minimize chances of contamination.
Chemical dishmachine WASH 130F RINSE 125F RESIDUAL CL 0. Service call placed to AutoChlor to check/maintain machine to ensure 50ppm chlorine sanitizer is achieved/maintained. Manual washing only until then.
Wall behind dishmachine black with mold growth. Properly clean and maintain.
Ensure all cold holding units have visible thermometers located in the front of each unit.
Thoroughly clean/maintain exterior of equipment.
All information reviewed with PIC.
- Person in Charge
Observation: New employees require Suffolk health cards.
Correction: Obtain health cards from Western Tidewater Health District within 30 days of inspection.
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01/07/2013 | Risk Factor | |
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