Note: Observed one light out at the grill. Also, missing a hand washing sign at the hand washing sink beside the grill. Also, noticed one sanitizer spray bottle not labeled with its common name in the dry storage area near the dish machine.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the racks of shelves in the walk-in cooler has 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen beside the grill.
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
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12/28/2015 | Routine | |
Note: The one door beverage cooler is reading 43°F - 44°F and only has pre-packaged condiments at this time stored in the unit.
No violation noted during this evaluation. | 09/10/2015 | Follow-up | |
Note: Observed one container of air fresher stored near condiments at the waitress station which needs to be stored separate from food items.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled containers of flours near the grill.
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.
- 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: Observed the following foods cold holding at improper temperatures: Milk 49°F in single door cooler, Beef 57°F, Chicken 57°F, Pork Chops 57°F, Salmon 57°F, Shrimp 57°F, and Corn 57°F in cooler drawers underneath grill.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The colding holding buffet foods such as the pasta salads, cheeses, and cut melons for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the dish machine for the rinse cycle and the thermometer on the cabinet drawers cooler underneath the grill are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the waitress station is being used to store wiping cloths and sanitizer spray bottles or for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Observed pooling of water in the bottom of the one door reach-in cooler and in the bottom of the sandwich unit near the ice machine which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: There is a light bulb out at the grill and in the walk-in freezer which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/01/2015 | Routine | |
Continue to keep good records for the time as a public health control for the cold holding foods at the buffet bar. Make sure the records have the dates and times of disposition and the specific foods listed.
No violation noted during this evaluation. | 06/25/2015 | Follow-up | |
Note: If decide to conduct a four hour time as a public health control on the cold holding buffet bar foods, make sure to keep records of time and disposition of foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures at the buffet: Cut Watermelon 46°F, Cut Cantelope 45°F, Pasta Salad 48°F, Broccoli Salad 45°F, and Cheese 46°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
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06/15/2015 | Follow-up | |
Note: Recommend having the refrigeration units serviced to ensure the units are holding below 41°F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The raw animal chicken on display is stored in a manner that may cause biological cross contamination of to ready-to-eat vegetables such as celery.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled containers of sugar and salt.
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.
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures at the buffet: Cut Watermelon 46°F, Cut Cantelope 45°F, Pasta Salad 48°F, Broccoli Salad 45°F, and Cheese 46°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Sliced Tomatoes in the kitchen for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed clean bowls were found stored on a rack underneath the disposable towels right beside the hand wash sink at the waitress station.
Correction: Store clean bowls in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the waitress station.
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
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners and sanitizers are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines used by employees are located inside the reach-in slide glass door cooler unit
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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06/03/2015 | Routine | |
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