The purpose of today's visit is to conduct a risk factor assessment. Observed facility clean and organized.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors & public health interventions were noted:
4-502.13A - Single-Service and Single-use articles may not be reused.
Observed: Milk jug reused to store lemonade in bar refrigerator.
Corrective Action: milk jug discarded. Lemonade placed in reusuable container.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: onions while chopping
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. ONION DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Tomato butter sauce 50F & 59F in Walk in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. TOMATO BUTTER SAUCE DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. 0ppm observed.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
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01/29/2016 | Risk Factor | |
The purpose of today's inspection was to conduct a routine inspection. Reminder: when food is placed in the refrigerator or freezer for storage it must be covered for protection. When foods that are prepared at room temperature it is recommended to place them in the walkin refrigerator for quicker cooling before placing in the prep refrigerators. Employee Health Policy is in place and the facility is clean. Next inspection will be in approximately six months.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: several containers in the walkin freezer and walkin refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. All containers in the walkin freezer and refrigerator were either covered with plastic wrap or a lid.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Cups with no handles were observed in the salt, sugar and flour bins.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Cups were removed and scoops are now to be used.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. The chutney and salad bowls were not protected on the buffet line.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. The individual bowls of chutney were partially covered with plastic wrap as requested. Operator will come up with another method for the salad while on display.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knife storage box was soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. All knives were removed and placed in dishwasher. Storage box was then cleaned and sanitized.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site)
Observation: Preset tableware was observed unprotected from contamination. Glasses were upright and silverware was lying unprotected on the table.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. Glasses were inverted and all silverware was covered by a napkin.
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08/25/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this visit.
Provide copies of receipts from vendors within 10 days of this inspection.
Provided information on active managerial control program.
No violation noted during this evaluation. | 02/24/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 09/30/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. No critical violations observed.
- Food on Display Protected From Contamination
Observation: The following foods on display are not protected from contamination: ----salad, sauces and condiments.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
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04/08/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Hours: Monday-Friday, Lunch Buffet 11:00am -2:30 pm, Dinner Buffet 5:00-10:00 pm. Saturday & Sunday, Lunch 12:00-2:30 pm, Dinner 5:00-9:30 pm.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------spoons used for stirring cooking food observed in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:-------True 3DR prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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08/30/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
The sneeze guard over the cold foods at the buffet (sauces, condiments, salad) was broken and a new is on order. Lunch buffet is served 11:00 am - 2:30pm.
Manager was reminded that items that do not fit into the dishmachine must be sanitized at the 3-vat sink after being washed.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: State, 36kW
Dishmachine: AutoChlor A4, 50 ppm.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed that clean to-go containers were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. Containers were turned over and stored upside down.
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12/18/2012 | Routine | |
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