EHSS observed temperature logs for 3 cold holding units on the prep line. EHSS observed signed form 1B by food employees. EHSS did not observe the 3 compartment set up. The PIC set up the 3 compartment while EHSS was on site. EHSS recommends using the 3 compartment set up until the dishmachine is repaired and can clean and sanitize equipment properly.
- Person in Charge (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.Train all employees in food safety as it relates to their assigned duties.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the walk in freezer observed in a state of disrepair causing a build of ice in the unit. The door gasket to prep unit #1 is in poor repair. Prep Unit #2 and the under the counter reach in cooler were observed in a state of disrepair and observed unable to maintain TCS foods at 41° or below.
Correction: Repair the door to the walk in freezer. Repair or replace the door gaskets in prep unit #1. Repair Prep Unit #2 and the under the counter 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior of all cold holding units and the wire shelcing located in the walk in cooler have 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in two different locations of kitchen observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not maintained in good repair, observed multiple missing or broken ceiling tiles throughout facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/30/2015 | Follow-up | |
Follow up inspection from routine inspection on 12/22/15. Per the person in charge, the cold holding units were adjusted to bring down their temperatures. EHSS observed both units cold holding TCS foods at 41° or below. The 3 compartment set up was observed to clean and sanitize equipment and utensils. EHSS recommends continuing the use of the 3 compartment set up until the dishmachine is repaired and sanitizing properly. AmeriPest was at facility to treat the pest issue at the time of this follow up. EHSS did not observed any insects/rodents at the time of the inspection.
- Person in Charge (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.Train all employees in food safety as it relates to their assigned duties.
- Person in Charge (repeated violation)
Observation: Observed no means to cerify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS re-provided Form 1B for use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the walk in freezer observed in a state of disrepair causing a build of ice in the unit. The door gasket to prep unit #1 is in poor repair. Prep Unit #2 and the under the counter reach in cooler were observed in a state of disrepair and observed unable to maintain TCS foods at 41° or below.
Correction: Repair the door to the walk in freezer. Repair or replace the door gaskets in prep unit #1. Repair Prep Unit #2 and the under the counter 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of all the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior of all cold holding units and the wire shelcing located in the walk in cooler have 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in two different locations of kitchen observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not maintained in good repair, observed multiple missing or broken ceiling tiles throughout facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/23/2015 | Follow-up | |
EHSS discussed the following items with the person in charge:
1. Facility shall continue to use 3 compartment set up to clean and sanitize dishes until EHSS returns to approve the use of the dishmachine.
2. A risk control plan for cold holding, disposition of datemarked foods, and cleaning and sanitization of equipment/utensils will be developed by EHSS.
3. A meeting was recommended by EHSS, EH Manager, and EH supervisor for tomorrow morning to discuss risk factor and repeat violations.
4. A time line for installation of a 3 compartment sink shall be submitted to EHSS within 30 days.
5. Employee Health policy was discussed, EHSS provided PIC with FDA form 1B.
EHSS to return to facility tomorrow, 12/23/15, to follow up.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Observed no means to cerify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS re-provided Form 1B for use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple food items observed cold holding at improper temperatures in prep unit #2 and the under the counter reach in cooler. The following foods were found out of temperature:
prep unit #2: cooked pasta-46
Correction: butter-49
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Rizotto(12/11/15) and chicken piccata base (12/18/15) in the refrigerator, the food should have been discarded 5-10 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. The PIC discarded these food items.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the walk in freezer observed in a state of disrepair causing a build of ice in the unit. The door gasket to prep unit #1 is in poor repair. Prep Unit #2 and the under the counter reach in cooler were observed in a state of disrepair and observed unable to maintain TCS foods at 41° or below.
Correction: Repair the door to the walk in freezer. Repair or replace the door gaskets in prep unit #1. Repair Prep Unit #2 and the under the counter 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of all the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior of all cold holding units and the wire shelcing located in the walk in cooler have 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment in the dishmachine were not observed sanitized. The dishmachine did not meet the minimum wash or rinse temperatures per the manufacturers data plate. Per the PIC, the issues with the temperatures on the dishmachine have been ongoing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. EHSS instructed PIC to set up a 3 compartment sink. The three compartment set up shall be used until the dishmachine has been repaired.
- Light Bulbs Protective Shielding
Observation: Light bulbs in two different locations of kitchen observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not maintained in good repair, observed multiple missing or broken ceiling tiles throughout facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed what appeared to be roaches in the gaskets of Prep Unit #1. Observed multiple insects in dishwashing area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. The PIC contacted their LPCO, AmeriPest, to service facility. The PIC removed all foods from this unit.
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12/22/2015 | Routine | |
Food Suppliers are PFG and Reinhart. Consumer advisory for steaks only.
Recommend and discussed the following with Person In Charge (PIC):
1. Employee health and provided PIC with Form 1B for additional training tool.
2. Cleaning and sanitizing food contact surfaces and utensils at least every 4 hours.
3. Cooling and reheating process for soups and pasta sauce.
4. Cleaning the interior of Reach in Coolers and Freezers with more frequency.
5. Repairing door to Walk in Freezer and cleaning ice build up in unit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Clam Chowder hot holding at improper temperatures. (129°)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Food employee reheated soup to 165 rapidly for hot holding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli ham, turkey, mimi soup, and clam chowder soup in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on several individually proportioned ricotta cheese containers in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of two microwaves on the cookline were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. PIC supplied sink with soap at time of inspection.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink in kitchen area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/19/2015 | Risk Factor | |
All other deficiencies noted on the previous inspection report have been corrected.
The person in charge stated that he expects to have the walk-in freezer door and the walk-in cooler floor repaired at the beginning of the new year.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door of the walk-in freezer was observed in a state of disrepair and damaged (bottom of the door severly damaged). This is allowing warm air to enter the unit and cause frost buildup inside.
Correction: Repair or replace the walk-in freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the shelves inside the walk-in cooler have accumulation of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair:
1. floor in the walk-in cooler (several broken tiles & coving),
2. many ceiling light covers (broken or loose fitting).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor inside the walk-in cooler has buildup of debris and is 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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12/23/2014 | Follow-up | |
Most deficiencies noted on the previous inspection report have not been corrected.
A follow-up inspection will be conducted on Tuesday, December 23, 2014. Substantial compliance is required prior to issuing the new permit that is going to expire on December 31, 2014.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: The bulk food storage containers (sugar, flour, etc.) throughout the kitchen were unlabeled.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
1. door of the walk-in freezer (bottom of the door is severly damaged allowing warm air to enter the unit which is contributing to the ice buildup in the unit),
2. lid to the salad prep unit (held together with duct tape).
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the undercounter reach-in cooler and the salad prep unit 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of many pizza pans are observed soiled with accumulations of encrusted grease deposits and food debris.
Correction: Clean the food contact surface of the pizza pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulation of food debris:
1. blender base at the bar,
2. shelves in the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted at the entrance to the back of the kitchen and in the dry storage area. Observed only 3 foot candles of light in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted at the entrance to the kitchen near the bread preparation area. Observed only 4 foot candles of light in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair:
1. floor in the walk-in cooler (several broken tiles & coving),
2. many ceiling light covers (broken or loose fitting).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1. Many ceiling tiles throughout the kitchen,
2. Wall behind and aroung the 2 compartment prep sink,
3. Floor in the walk-in cooler.
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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12/15/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, PIC-person in charge
Several of the items noted on the previous inspection conducted on August 27, 2014 were corrected. There were also several other items that were not corrected and are noted as repeat observations on this inspection.
A follow-up inspection will be conducted on or about December 11, 2014.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food, salad mix, with their bare hands. The PIC immediately instructed the employee to put on gloves and discarded the plate of salad mix.
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
Observation: The bulk food storage containers (sugar, flour, etc.) throughout the kitchen were unlabeled.
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* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures in the undercounter refrigerator on the cook's line: lasagna-50°F, raw chicken-49°F. The PIC relocated all of the foods inside of the unit to the walk-in cooler. The PIC turned down the thermostat on the unit since it appeared that the thermostat had been bumped and was turned up.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the following equipment:
1. walk-in cooler,
2. white "dessert" reach-in freezer.
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 following equipment was observed in a state of disrepair and damaged:
1. door of the walk-in freezer (bottom of the door is severly damaged allowing warm air to enter the unit which is contributing to the ice buildup in the unit),
2. lid to the salad prep unit (held together with duct tape).
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the undercounter reach-in cooler and the salad prep unit 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of many pizza pans are observed soiled with accumulations of encrusted grease deposits and food debris.
Correction: Clean the food contact surface of the pizza pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulation of food debris:
1. blender base at the bar,
2. shelves in the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the employee restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted at the entrance to the back of the kitchen and in the dry storage area. Observed only 3 foot candles of light in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the entrance to the kitchen near the bread preparation area. Observed only 4 foot candles of light in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair:
1. floor in the walk-in cooler (several broken tiles & coving),
2. many ceiling light covers (broken or loose fitting).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1. Many ceiling tiles throughout the kitchen,
2. Wall behind and aroung the 2 compartment prep sink,
3. Floor in the walk-in cooler.
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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11/20/2014 | Routine | |
A follow-up inspection will be conducted on or about September 17, 2014. Failure to correct repeat deficiencies places your health permit in jeopardy of being renewed.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the the following equipment: 1. walk-in cooler, 2. white "dessert" reach-in freezer, 3. salad prep unit, 4. undercounter reach-in cooler, 5. saute 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the 3 door reach-in cooler and the undercounter reach-in cooler are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: 1. door of the walk-in freezer, 2. lid to the salad prep unit, 3. several broken spatulas.
Correction: Repair or replace the equipmenty to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability of the equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The large cutting board along the undercounter reach-in cooler is heavily scratched, scored and heavily stained. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. onion dicer, 3. interior of the microwave ovens, 4. several pizza cutters in storage, 5. several knives in storage.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits and food debris on all of the pizza pans.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulation of food debris and/or grease buildup: 1. interior of all warmers (hot holding boxes), 2. exterior of the bulk food storage containers, 3. shelves in the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet at the 2 comaprtment sink (near the dishwashing machine) is leaking and duct tape was observed on the faucet as a repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the employee restroom. Only 2 foot candles of light observed.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: 1. ceiling throughout the back dry storage/refrigerated storage area (many missing and water damaged tiles), 2. floor in the walk-in cooler (broken tiles and coving), 3. floor in the walk-in freezer (extensive ice buildup at the entrance).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of a detail cleaning due to buildup of grime and debris: 1. floors throughout the dry storage/ refrigerated storage area including under and behind equipment, 2. floor in the walk-in cooler. 3. employee restroom toilet.
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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08/27/2014 | Follow-up | |
Temperatures continued: Meat sauce-161°F, Sausage-41°F.
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Do not store foods in the undercounter reach-in cooler until it has been serviced and capable of holding foods at or below 41°F.
2. The foods in the walk-in cooler were observed at 42°F. Service the walk-in cooler and/or adjust the thermostat to maintain foods at or below 41°F.
3. Ensure that all physical facility deficiencies and equipment disrepairs are corrected prior to the permit expiration date (December 31, 2014).
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The sliced tomatoes in the undercounter reach-in cooler were observed with visible mold on them and therefore unsafe for consumption. The PIC discarded the tomatoes.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Clam chowder hot holding at improper temperatures. The temperature was 100°F. The PIC rapidly reheated the clam chowder on the stovetop.
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* (corrected on site)
Observation: The following foods cold holding at improper temperature in the undercounter reach-in cooler: lasagna-54°F, manicotti-54°F, cooked eggplant-53°F, raw chicken-53°F. The PIC discarded some of the foods in the unit ( raw chicken, mashed potatoes) and relocated the other items to the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not store potentially hazardous foods in the unit until it is capable of holding the food at or below 41°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the the following equipment: 1. walk-in cooler, 2. white "dessert" reach-in freezer, 3. salad prep unit, 4. undercounter reach-in cooler, 5. saute 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the 3 door reach-in cooler and the undercounter reach-in cooler are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1. door of the walk-in freezer, 2. lid to the salad prep unit, 3. several broken spatulas.
Correction: Repair or replace the equipmenty to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability of the equipment.
- Equipment - Cutting Surfaces
Observation: The large cutting board along the undercounter reach-in cooler is heavily scratched, scored and heavily stained. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. onion dicer, 3. interior of the microwave ovens, 4. several pizza cutters in storage, 5. several knives in storage.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits and food debris on all of the pizza pans.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulation of food debris and/or grease buildup: 1. interior of all warmers (hot holding boxes), 2. exterior of the bulk food storage containers, 3. shelves in the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The faucet at the 2 comaprtment sink (near the dishwashing machine) is leaking and duct tape was observed on the faucet as a repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the employee restroom. Only 2 foot candles of light observed.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: 1. ceiling throughout the back dry storage/refrigerated storage area (many missing and water damaged tiles), 2. floor in the walk-in cooler (broken tiles and coving), 3. floor in the walk-in freezer (extensive ice buildup at the entrance).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of a detail cleaning due to buildup of grime and debris: 1. floors throughout the dry storage/ refrigerated storage area including under and behind equipment, 2. floor in the walk-in cooler. 3. employee restroom toilet.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quat sanitizer (quat tablets) in the wiping cloth buckets being applied to food contact surfaces it too strong and does not meet the requirements of 40 CFR 180.940. The concentration observed was 400 ppm.
Correction: Utilize only quat sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. The required concentration when using quat tablets is 200 ppm.
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07/22/2014 | Routine | |
Observed heavy frost on sealed/packaged foods inside walk-in freezer. Observed commissary storage building at back of building had door open when not in use. Door should be closed when not in use to prevent infestation. PIC states Dishmachine was service 4/14/2014 and temperature for rinse cycle was not accurate. PIC checking to determine if unit can have heat booster installed or convert to chemical sanitization unit. When decision is made concerning dish machine please send copy of report to Hanover Health Department.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food handler not washing hands prior to using gloves.
Correction: Recommend all employees wash hands prior to wearing gloves for food handling duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed pizza sauce in prep unit above 41 degrees, had been placed in unit within 4 hours.
Correction: Recommend food be iced down to reach 41 degrees or less within 6 hours. Corrected.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Observed thermometers not available in all cooling units.
Correction: Recommend thermometers be available to measure safe temperatures in all cooling units for potentially hazardous foods.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Observed rinse temperature gauge measured 126 degrees final rinse cycle.
Correction: Recommend Dishmachine be serviced to accurately measure rinse temperature. Wash cycle measured 165 degrees, pressure 20 psi, test strips and temperature indicator at +160 degrees
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04/15/2014 | Routine | |
Employee bath hand sink 120 degrees. raw chicken 37 degrees, salsa 38, sliced turkey 40, spaghetti 40. Employee health information posted. Note: Wall in rear area of establishment near ice machine repaired, painted and sealed to prevent infestation (corrected from previous inspection) Ceiling tiles in process of being replaced. Observed walk-in freezer was in defrost cycle, some wrapped foods coated and covered with ice. Dishmachine gauge for Rinse appears to need adjustment. Gauge indicated Rinse water temperature was 129 degrees while test device indicated 160 degrees had been attained. Recommend adjusting gauge. Crabmeat Captain's Catch Restaurant Depot approved as shipper date good until 3/25/2015.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice wands stored in wall of walk-in freezer.
Correction: Recommend ice wands be stored in sanitized container to prevent contamination.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not available in cooling units #2 and #3 in food prep area.
Correction: Recommend thermometers be available in all cooling units to insure food is held 41 degrees or lower.
- Physical Facilities in Good Repair
Observation: Observed walk-in freezer in disrepair, heavy coating of ice on floor and catering foods covered with heavy frost/ice. Ice wands exposed to defrosting water. Two types of bread (pizza dough and biscuits were exposed directly to ice and air flow within freezer (not covered).
Correction: Recommend unit be repaired to avoid contamination. PIC discarded biscuits.
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01/08/2014 | Routine | |
Dishmachine wash 133 degrees, rinse +160 degrees (test strip). pressure 15 psi. Observed temperature indicator on machine read 125 degrees while test strips were +160 degrees. Recommend unit be serviced to accurately indicate temperature of rinse water.
- Food Storage - Clean and Dry Location
Observation: Observed food stored on floor in walk-in freezer , some foods uncovered and several frosted with ice.
Correction: Recommend food be stored at least 6 inches off floor. Recommend walk-in freezer be defrosted and free of accumulated ice on ceiling and on stored foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods (steak and chicken breasts) in prep cooler below 41 degrees, other foods at or below 41 degrees.
Correction: Recommend foods be cooled down to 41 degrees or below-Corrected- foods iced in plastic bags.
- Wall and Ceiling Coverings and Coatings
Observation: Observed numerous ceiling tiles missing in back storage room. Observed wall in area beside reach-in cooler and walk-in freezer deteriorated and in need of repair-wood is crumbling- signs of insects in area. Observed wall behind ice machine in disrepair and open to outside.
Correction: Recommend all ceiling tiles be in place to have entire ceiling covered and sealed. Recommend wall be repaired so it is smooth and easily cleanable. Recommend repair to eliminate pests and rodents.
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10/08/2013 | Routine | |
pepperoni #3 40 degrees, sliced meats 41 degrees. Re-check inspection on cold holding foods and temperature ranges. All foods below 41 degrees temperature. Violations (Critical) corrected from previous inspection. Thermometers in all cooling units. Sanitizer basin in use at time of inspection. Contaminated glasses removed from RIF. Observed date marking on foods.
No violation noted during this evaluation. | 05/17/2013 | Follow-up | |
Dishmachine wash 155 degrees Pressure 15 psi, Rinse 180 degrees plate temp. 180 degrees. Observed walls in need of repair adjacent to WIF. Recommend walls be repaired so surfaces are smooth and easily cleanable. Observed hole open to outside between ice machine and 3 door RIC. Recommend opening be sealed to prevent insect and rodent infestation.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed chicken salad stored in RIC 2 sliding door unit uncovered. Also foods in WIF uncovered.
Correction: Recommend all foods being held in cooling unit be covered to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed perishable foods in prep RIC near ovens above 41 degrees (steak, chicken, meats). Observed sliding door RIC at 50 degrees temperature. Observed chicken salad and dessert in 2 glass door RIC at 50 degrees.
Correction: Recommend foods be moved to WIC to reach 41 degrees or below. Recommend cooling be regulated at 41 degrees or less. PIC indicates foods moved to WIC and unit to be adjusted to lower temperature. Recommend foods be discarded or moved to WIC to reach 41 degrees or less. CORRECTED.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed counters in kitchen in need of cleaning and sanitizing to remove food deposits and other contaminants which contaminate food contact surfaces.
Correction: Recommend food contact surfaces be cleaned and sanitized to prevent contamination.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed drink/beverage glasses stored in RIF directly on dirty shelf.
Correction: Recommend glasses not be stored on shelf to prevent contamination. Glasses should be cleaned and sanitized before use.
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05/14/2013 | Risk Factor | |
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