| No violation noted during this evaluation. | 01/28/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: wiping cloths being stored on counter tops and not in sanitizing buckets
Correction: wiping cloths have to be stored in sanitizing solution in order to decrease bacterial growth on cloths.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: several PHF's being held at improper cold holding temperature
Correction: PHF's need to held at a cold holding temperature of 41 degrees or below. Items were discarded because chef stated they had been in unit for more than 4 hours
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: hamburgers being cooked to order and there is no consumer advisory on menu for burgers. Also there is no asterisk on items being undercooked
Correction: owner printed new consumer advisory while I was there and placed on menu. Owner stated that the new advisory would go on all the menus.
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07/22/2015 | Routine | |
MAKE SURE RAW ANIMAL PRODUCTS ARE STACKED CORRECTLY IN WALK IN REFRIG
CLEAN ICE MACHINE
HAND SINK NEEDS TO MADE AVAILABLE TO EMPLOYEES AT BAR. PLEASE PROVIDE SIGN, SOAP AND PAPER TOWELS
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands after touching dirty dishes, then clean dishes.
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: Cooling* (corrected on site)
Observation: Pork sausage sitting on counter at 119 degrees. No record of time that cooling process started.
Correction: Use proper cooling process for cooling foods. Leaving cooling hand out that explains proper process and techniques.
- Temperature Measuring Devices
Observation: Food temperature devices are not readily available to be used by cooks to properly assess temperatures of cooking and cooling foods
Correction: Make thermometers readily available to staff for temping cooking and cooling foods. Suggest a cooling and cooking log.
- 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 @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/24/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (employee was preparid salads 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of cooking oil and spices..
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (ice cream scoop and pie spatula).
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed reach-in cooler behind cook line with a heavy accumulation of ice and internal tempeature of 48 degree F.
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards 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.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (observed personal items such as coats and hats hanging of dry storage rack).
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
|
11/14/2013 | Routine | |
All violations found during inspection performed on 5/1/13 were corrected. Gloves were being used. Hand washing was observed.
No violation noted during this evaluation. | 05/24/2013 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walkin cooler. Observed raw hamburger meat stored above raw shrimp and raw eggs stored above (RTE) foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 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*
Observation: Shrimp Salad (44 F), Chicken Salad (54 F), Tuna salad (56 F), Cut Tomatoes (69 F), Deli Meat (69 F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Pizza/Panini/Salad prep area adjacent to the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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05/01/2013 | Routine | |
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