1. Hamburgers are not asterisked to consumer advisory for potential undercooked service, but manager and cook gave inconsistent answer on policy. Manager committed to reinforcing policy with staff.
2. Good hand washing practices observed.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on arms while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No or low concentration of sanitizer measured in solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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03/18/2016 | Routine | |
Discussed use of separate utensils for raw and cooked meats
Discussed backflow prevention
Good food safety program in effect
No violation noted during this evaluation. | 11/20/2015 | Routine | |
The operator provided a digital metal probe thermometer, chlorine and quat test strips and an Employee Health policy at this time.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( cut melons, placed elevated on ice, at the wait station area measured 54 degrees F- the product was cooling < 6 hrs). The operator changed the cooling procedure and replenished the food item at the wait station)
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.
- 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: between the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization, on the clean equipment storage rack in the warewashing area.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/23/2015 | Routine | |
The operator provided a digital probe thermometer, chlorine quat test strips and an Employee Health policy during today's inspection. A complaint investigation was also conducted at this time.
- 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: on the counter area, under the cookline flat top grills.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/25/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.The freezer compartments of the cookline 4 door Continental reach-in cooler/freezer is pending servicing by management ( other freezer units are available for use at this time)
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use ( the sanitizing solution on the cookline measured 0 ppm quat, when tested)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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10/28/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy at this time.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use ( the wiping cloth solution on the cookline measured 0 ppm quaternary ammonium, when tested).
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: Cut tomatoes on the top cold rail of the left cookline maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatoryon the cookline
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
- Pests - Controlling Pests*
Observation: A few flies were observed in the food processing and warewashing areas.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/26/2014 | Routine | |
The operator provided metal probe thermometers to monitor PHF/TCS food product temperatures, chlorine and quaternary ammonium tet strips and an Employee health policy during today's
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes on the cold rail and slice turkey and ham in the cookline refrigerated maketable unit were 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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01/13/2014 | Routine | |
The operator provided a metal probe thermometer, quat. and chlorine test strips and an Employee Health policy during today's inspection.
The operator provided documentation dated 8/8/13 for the recently servicing of the cookline left maketable unit
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (male food worker was observed handling prepared customer order of waffles).
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey, sliced ham and sliced tomatoes in the left maketable unit was observed cold holding at improper temperatures. The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/08/2013 | Routine | |
Additional temperatures: pico- 35F, cut fruit- 42F, milk- 41F. Probe thermometer, quaternary ammonium & chlorine test strips were available during today's inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline Continental salad prep unit.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The prep station slicer food-contact surfaces was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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03/26/2013 | Routine | |
All previous violations have been corrected since last inspection.
All new violations must be corrected within 30 (thirty) days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal pans has a heavy carbon build-up.
Correction: Clean the surface at a frequency necessary to preclude carbon build-up.
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01/19/2011 | Follow-up | |
Critical violations must be corrected immediately. Non-critical violations must be corrected within 30(thirty) days.
Follow-up inspection will be conducted on/or about January 18, 2011.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Black ground pepper was found in two plastic coffee cups unlabeled and unprotected. Employee labeled and covered containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several food items(raw chicken, beef steak, pork chops and sliced ham) on the bottom of Reach-in Cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in cooler( Continental) was observed in a state of disrepair and is not able to maintain safe cold holding temperature at 41F or below.
Correction: Repair Reach-in Cooler 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Clean plastic and metal pans and containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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01/05/2011 | Routine | |
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