Make sure all are educated on proper date marking. Date marking was observed but several items should have been 6 days out (total of 7 days to include day of prep) not 7 days out (total of 8 days).Also make sure everything RTE/PHF are date marked. Ensure clean utensils are not stored in area that employees will contaminate as they walk by as on the wire shelve leading to dishwashing area.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several dented can observed in dry storage. EHS educated PIC on bad vs. ok dents. Cans were removed.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham, turkey and corned beef in rep unit cold holding at 43F to 46F cold holding at improper temperatures meats in walk in cold holding at proper temperatures. According to PIC meats were pulled from walk in and placed in prep unit at 10AM. EHS advised using time and proper time documentation was put in place. All otehr tiems in prep unit were ok. Check temperatures periodically through the shift.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of some shelves is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed metal shelves that are rusting creating a corrosive surface and not easily cleanable
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, noncorrosive and nonabsorbent.
- 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 for the dishwasher.
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* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. EHS observed concentration for the dishwasher at 0ppm. EHS noticed that the chlorine solution had run empty. PIC switched containers. Corrected to 50ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: potato slicer on wall in kitchen..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease/debris trap drawers, under deep fryer, inside doors of deep fryers. back wall of cook line and side of flat grill and fryers 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in dishwashing area is not smooth and easily cleanable. EHS observed broken floor tile in area. Conditions create areas where pathogens can grow and be tracked through out the facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat Tabs being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration fro Quat tabs required sanitizing to be at 200ppm per manufacture. EHS observed concentration at service area to be 400ppm.
Correction: Utilize only Quat Tabs that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
03/23/2016 | Routine | |
Management very pro-active in addressing observed discrepancies. Some areas of cleaning on cook line will take repetitive cleaning due to age of build up of grease. Managers are developing cleaning schedule to keep facility clean. In re-testing chlorine in dishwasher is still reading 0ppm. Operator to contact Ecolap. Facility will use 3 compartment sink for sanitizing till issue is corrected. 2016 annual permit granted.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. EHS observed 0ppm of concentration and psi was at 38 to 40. Macine required 50ppm. minium nad psi should be 20+/-5.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Have certified person repair unit. Facility is using 3 compartment sink as back up for sanitizing equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease tray at grill, under/in deep fryer, between equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
12/18/2015 | Follow-up | |
Overall, facility has several discrepancies and some repeat. All discrepancies must be corrected for next follow up inspection.
- Person in Charge
Observation: According to food worker employees are not inspecting the food receipt. EHS discussed with kitchen staff that all deliveries should be observed and temperatures taken to ensure that cold foods are 41F or below and food are not delivered adulterated or spoiled. This is a facilities first line of defense in preventing spoiled, contaminated foods from entering facility.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards must be available for inspection at all times. No proof of food handler card available. Also EHS asked couple of food workers the correct cooking temperatures for various food as chicken, ground beef and fish and they could not answer the questions. Food safety should always be ongoing training. Establish periodic education to train and refresh on food safety. Also food handler cards must be valis and available for inspection at all times.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The personnel is drinking from an uncovered container in the food preparation area. EHS observed a food working drinking from cup with no lid or straw. Also a can of energy drink on counter at cook line.
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.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. All bulk containers with items as flour, sugar must have common name label on them. Bulk container of sugar observed with no label.
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: Marinara sauce, prepared potato salad and cole slaw, sliced tomatoes and spinach artichoke cold holding at improper temperatures (43F). According PIC food were placed out at 10AM. Food were replaced at 14:00 (4hour rule). EHS recommends having unit checked, consistently check temperatures of foods or used time (4 hour rule) with documentation for food items in prep unit across from grill.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cut vegetables, meat loaf, prepared potato salad and cole slaw in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- 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. EHS observed no testing strips for the Steramine (Qt) sanitizer fro 3 compartment sink or wiping buckets.
Correction: Obtain a Qt test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. EHS observed 0ppm of concentration and psi was at 38 to 40. Macine required 50ppm. minium nad psi should be 20+/-5.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Have certified person repair unit. Facility is using 3 compartment sink as back up for sanitizing equipment.
- 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: inside ice machine where ice dispenses mold observed..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease tray at grill, under/in deep fryer, between equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward. EHS educated PIC on the proper storing of tableware.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or back siphonage prevention device not available on threaded faucet as required by law. EHS observed Y connection to utility sink with hose connected to it and no BFP attached. Also facility has constant pressure on the atmospheric pressure valve. These valves are not designed for constant pressure and will cause valve to break down.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets and do not have constant pressure on atmospheric valve
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink as well as the faucets are leaking. Also faucet at the handwashing sink is not secure to sink.
Correction: Plumbing systems and components shall be maintained in good repair. Have a certified plumber repair leaks and have invoice available for next inspection.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. EHS observed no hand washing sign in any of the bathrooms. EHS provided signage.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in the kitchen noted in need of cleaning. EHS observed food debris and grease build up under equipment. and in refrigeration
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters and hood system in the hood system are not being maintained in a clean condition.Observed grease build up and dripping of grease which can contaminate foods
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. EHS observed mop stored on the floor. Mops must be stored hanging to allow proper air drying to prevent pathogen growth and hung with mop head facing down to prevent cross contamination of handle.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. EHS observed build up of grease and food debris from inadequate cleaning. EHS observed pest crawling under equipment carrying food debris.. Have certified pest controller treat facility and conduct deep cleaning and establish a cleaning schedule.
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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11/28/2015 | Routine | |
NOTES:
- Ensure date-labeling of opened/prepared food product(s) are consistently date-labeled and all staff are properly trained on used procedure.
- Proper glove use observed and hair restraints observed during inspection.
- Proper food storage in walk-in refrigerator observed.
- Deep cleaning is needed in kitchen in all cooking, preparing and cleaning areas.
- All staff are up-to-date with District Food Handler cards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw beef hamburgers and raw chicken in reach in unit under grill 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. Said food was voluntarily discarded.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly 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: the ice machines in the serving area.
Correction: Clean and sanitize these surfaces for food contact.
- 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: under and behind the grill area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor and under units noted 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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07/09/2015 | Routine | |
Follow-up note: Mechanical dishwasher observed to be operating as a low-temperature chemical sanitization unit. Previous inspection report stated a hot-water chemical sanitization unit. Violation was corrected, however, after several attempts there was no chlorine concentration present after several wash and rinse cycles. Sanitizing chemical was present with tube in container. Additionally, there is no visual inspection of chemicals being placed into unit during wash and rinse cycle. If facility keeps ware washing machine as low temp, repair the unit to so that all chemicals can be observed (visually) being used properly during wash and rinse cycle. If the facility would like to have unit as hot water chemical sanitizing, then a hot water booster is necessary and the exhaust hood must be inspected to ensure that steam will vent properly. Work order for either option to be faxed to Suffolk Health Department once work is finished ASAP. Facility to use three compartment sink as sanitizing location for all cleaned utensils and dishes.
- Hair Restraints - Effectiveness (repeated violation)
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
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Observed that mechanical warewashing unit does not have capacity to automatically dispense detergents and sanitizers.
Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.
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03/24/2015 | Follow-up | |
NOTES:
- Discussed Employee Health and Allergen awareness flyer with manager.
- Ensure employees have personal storage area.
- Follow-up in two weeks to address violations.
- 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
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Two tongs stored under grill.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw beef hamburgers, sliced sandwich meat and raw chicken cold holding at improper temperatures in unit under grill. Food has been in unit less than four hours. Food was immediately placed in walk-in.
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. ****Repair unit and do not store food in unit until ambient air keeps cold food at 41 degree F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Cold holding unit under grill was observed in a state of disrepair and damaged.
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 (repeated violation)
Observation: The cutting board(s) along the prep tables 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.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Min wash cycle temp reached 140 degree F and min rinse cycle temp reached 135 after several attempts.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grill, walk-in freezer, walk-in refrigerator and warewashing floors noted 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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03/10/2015 | Routine | |
| No violation noted during this evaluation. | 02/13/2015 | Follow-up | |
| No violation noted during this evaluation. | 02/04/2015 | Complaint | |
NOTES:
- Observed proper food storage in the walk-in refrigerator.
- Gloves and hat worn properly during inspection by one manned kitchen staff.
- Kitchen noted in need of deep cleaning.
- The consumer advisory is not easily understood on undercooked products offered on the menu. PIC stated that new items along with a new menu is an upcoming change. Encouraged PIC to notify SHD to review menu and consumer advisory prior to print. PIC acknowledged.
- Ensure that there is adequate staffing in kitchen during food service. Very little kitchen staff may pose a public health hazard due to time constraints while cooking and preparing food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Plastic container of soup and plastic container of gravy observed hot holding at improper temperatures at steamer table.
Correction: Food not out of temperature for four hours to be reheated to 165 degree F for 15 sec. Gravy and soup reheated to 165 degree F for 15 sec during inspection. Food to keep hot holding at 135 degree F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep unit near door of kitchen observed to be holding sliced tomatoes, sliced cheeses such as pepper jack, Swiss, provalone and American out of temperature (55-58 degree F) during overnight.
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. *Prep unit is not meant to hold cold items overnight. Food must be covered and placed in walk-in refrigerator to ensure proper cold-holding for next use. Cheeses and tomatoes were voluntarily discarded during inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the metal shelving units are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: Observed quaternary ammonia dissolved tablets used, however, chlorine test strips were the only sanitizing measuring device in the kitchen.
Correction: If using quats, obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Same applies to chlorine sanitization methods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep unit near the kitchen door was observed in a state of disrepair and damaged. A large amount of water was observed at the lower shelving unit of the prep unit. All food items are covered and protected, however, the large amount of water from the unit may indicate that maintenance is due or unit is must be replaced. This is the same prep unit that held out-of-temperature cheeses and tomatoes overnight that were voluntarily discarded.
Correction: Repair the prep 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 prep 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 board(s) in the kitchen 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing high temp machine was not operating in accordance with the manufacturer's specifications. Observed two wash cycles at 145 and rinse cycle at 140.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. As per specifications located on data plate, wash cycle must reach 150 degree F and rinse cycle must reach 180 degree F.
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11/12/2014 | Routine | |
NOTES:
- Good hand washing practices observed during inspection.
- Proper food storage found in walk-in refrigerator.
- Improve date labeling and product labeling on all opened foods.
- Bar area inspected and found in good condition.
- General cleaning of facility needed.
- Discussed employee health with General Manager and gave employee health flyer.
- Ensure that all employees have an up-to-date food handler's card as per City of Suffolk Ordinance Section 40-27.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the reach-in units and prep units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: -Observed sugar for sweet tea being poured from plastic container to tea holder with Styrofoam cup.
-Observed clean utensil stored in unclean bin.
Correction: -Use scooper with handle for dispensing sugar. Provide proper storage for scoop while in use or between uses.
-Place all clean utensils in clean bins and ensure that bins are cleaned on a regular basis.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheeses (yellow, provolone, pepperjack, swiss) cold holding at improper temperatures at prep unit near serving line area. Spoke with PIC regarding date/time of cheeses being placed in prep unit. PIC stated that cheeses were there overnight in prep. No date marking or labeling was present on cheeses. Calibration of thermometer (32 degrees F) was performed and temperature of cheeses found to be still out of limit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discussed with PIC that foods that are meant to be cold should be placed in WIR at the end of the night. Also discussed the importance of date labeling and product labeling of all opened food. Cheeses were thrown away in trash during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheeses, cheese sticks, breaded chicken and corn mixture in the reach-in refrigerator and walk-in refrigerator 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator, walk-in freezer and prep unit near chip area.
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: Blue bins used for warewashing machine were observed in poor condition and found not easily cleanable.
Correction: Replace all blue bins that are observed in poor condition and not easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1 . Floors under units as drains noted in need of cleaning. 2. Drain near warewashing area observed with a build-up of food debris
Correction: odor was present near said drain. 3. All cold-holding units are in need of a deep cleaning.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Flies present during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
06/16/2014 | Routine | |
Manager was very helpful with correcting violations on spot and putting into place controls to be sure they would not happen again.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Drawers under flat grill are cold holding at improper temperatures drawer 1 (raw steak 50) drawer 2 (pastrami 65)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All the food in drawers was thrown away by kitchen staff and the units will not be used until repaired.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <120>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
|
02/13/2014 | Risk Factor | |
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