Notes:
Work order was placed to get service for dish machine and leaking pipe.
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the big steak omelette that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 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: storage surface for clean plates underneath the grill.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the pipe serving dish machine is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/13/2016 | Routine | |
Notes:
Cooling process was not observed during follow-up inspection
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the low reach-in salad bar unit, left and right MUT, True RIC right.
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.
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09/18/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on September 18, 2015.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Employee fail to change gloves after cracking raw eggs and before touching ready-to-eat food.
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.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The turkey sausage was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Cooling Methods
Observation: The methods used for cooling crepes were not adequate. Crepes were found in covered plastic containers inside walk-in cooler at 156 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Grits hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods on the bottom of the True RIC (left) 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: There was no temperature measuring device located in the low reach-in salad bar unit, left and right MUT, True RIC right.
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
Observation: The door gasket to the True Reach-in freezer and True Reach-in refrigerator (right) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/11/2015 | Routine | |
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