Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The sanitizing set-ups were adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Temperature Measuring Devices
Observation: Thermometers were not visible in all cold holding units.
Correction: Provide a temperature measuring device in all 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 make-table was holding between 45-47 degree Fahrenheit. The small reach-in freezer has a large interior ice build-up. It is holding at 30 degree Fahrenheit.
Correction: Repair/replace the make-table as needed. Must maintain a product temperature of 41 degree Fahrenheit or below at all times. Defrost the small reach-in freezer as shown.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of the equipment.
Correction: Clean the equpment surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the hand-sink near the dish machine.
Correction: Paper towels must be available at all hand-sinks at all times.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the floor areas under equipment.
Correction: Provide a detailed floor cleaning as needed.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/22/2015 | Routine | |
Manager will attend Servsafe next month. OPerator requested service for the equipment that is not holding proper temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The refrigeration unit for the main unit table was observed working at 70 F. The drawers under the grill were observed working at 50F. There was no food kept in neither of these units. Food was kept in the walk in cooler.
Correction: Repair the prep line cooler and drawers underneath the grill 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 units mentioned above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/24/2015 | Routine | |
Operator explained that freon was added to cooler under the prep line, however ambient air temperature was noted at 47 degrees F.
Foods cannot be stored in this unit until it has been serviced. After being serviced, take temperature of product every two hours to ensure food is at the right temperature.
Will return on Monday to pick up data logger and check refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pepper jack cheese observed being stored under the prep line cooler cold holding at improper temperatures. Product was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium 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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04/17/2015 | Follow-up | |
Undercooked eggs on the breakfast menu must have an asterisk correlating to the disclaimer at the bottom of the page.
Redi whip should be kept in the fridge.
Review food handling and handwashing procedures with staff.
Data logger was placed in the prep line cooler to monitor for the next two days. Hot dogs and tuna salad were moved from this refrigerator, to the freezer, to quickly chill product.
A follow-up inspection will occur on/about April 17, 2015.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee washing his hands, with his gloves still on.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: Observed several employees handling dirty then clean dishes without washing their hands in between.
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.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (bun for hamburger)
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 Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handle raw product and then proceeded to handle ready-to-eat food without changing his gloves in between. Cook and another employee were also observed touching clothes and then handling food without changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sauteed onions (in the drawers under the grill), food long hot dog and tuna salad (both items under the prep table) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: Grease build-up noted underneath the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the grill is being used for purposes other than washing hands. Sink is heavily stained, with what looks to be coffee and or tea.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Staff are not reading the manufacturers specifications listed on the steramine tablet bottle. Bottle states that one to two tablets should be added to at least a GALLON of water.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/07/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Monitored good hand-washing practices, sanitizer concentrations, sanitizer test kit, employee health policy, and calibrated food thermometer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna salad (46) & Hot Dogs (48) in the cook-line prep cooler was observed with an internal food temperature greater than 41 degrees at the time of inspection.
Correction: RELOCATED TO ICE BATH. Monitor cold-holding practices to ensure internal food temperature of 41 degrees or less to prevent potential bacterial growth.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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10/22/2014 | Routine | |
NOTES:
* Monitor sanitizer concentrations using sanitizer test strips to ensure proper and safe concentrations.
* Violations corrected at the time of inspection.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quatnary Ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only quatnary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces(200-400 ppm)
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07/15/2014 | Routine | |
Setting on re=heating chili for 2d re-heat had only achieved 89-131 degrees F in 1.5 hours (requires 165 F within 2 hours) and wouid not have achieved it without intervention. Monitor re-heating to ensure meeting time and temperature requirements.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Water well had barely a drip.
Correction: When using a water well, store in-use utensils in running water of sufficient velocity to flush particulates to the drain.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Hot water faucet on hand sink was tightened off with hot water accessible from shut off valve below sink.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/11/2014 | Routine | |
- 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
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy build up of ice and frost noted in Beverage Air freezer
Correction: Defrost 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.
- Backflow Prevention Device, Design Standard
Observation: Hose attached to faucet at utility sink extends below the flood rim, negating the installed air gap to protect water source from backflow.
Correction: Prevent contamination of the drinking water system by maintaining an appropriate air gap.
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12/12/2013 | Routine | |
NOTES:
* All critical violations must be corrected immediately.
* All non-critical violations must be corrected within 30 days.
* Form 1-B given to PIC.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs(over-easy) is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food 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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07/10/2013 | Routine | |
NOTES:
* Non-critical violations must be corrected within 30 days.
* Verified employee health policy, food stem thermometer, sanitizer concentrations, and sanitizing test kit.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease and trash were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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02/22/2013 | Routine | |
Notes:
* Ensure chlorine sanitizer buckets are at proper concentrations by using test strips.
* Recommend moving cheese for cheeseburgers to MUT or upper self on low boy so it is not next to raw chicken and susceptible to raw chicken drippings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/31/2012 | Routine | |
Critical violations must be corrected immediately. Non-critical violation must be corrected within 30 (thirty) days.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. When tested was <50 ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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02/07/2011 | Routine | |
Critical violation must be corrected immediately.
Operator is going to set up three compartment sink to wash, rinse and sanitize until chlorine sanitizing solution in dishwasher machine is adjusted to a level at least 100 ppm.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. When tested found at < 10 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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11/10/2010 | Routine | |
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