Very little has been done to correct the violations noted on 3/3/16.
Only one ready-to-eat food item in the entire facility was observed date marked. The inspector explained to two employees what ready-to-eat foods are and when they must be dated (if kept for over 24 hours).
A bleach water bucket that was mixed up for sanitizing dishes was found at 200 ppm+. Having a test kit is useless if staff won't use it.
A new sanitizer line for the dish machine was ordered last week. Until it is installed dishes are washed in the machine and manually sanitized in the sink.
Pest controller visited today and the report reinforced everything the inspector stated in the previous report regarding cleaning. Food debris, grease, and spills in the kitchen area and under/around customer tables are serving as a food source for roaches. The problem will not improve if the attractants are not removed/reduced. Clean!!! None of the cleaning noted on 3/3/16 has been taken care of.
Multiple boxes observed on the floor of the WIF and were relocated once the inspector pointed them out.
Utensils still observed stored in alternating directions in the customer self-service area.
***Cooling of the chicken wings should NOT be done in the reach-in-cooler with there being a WIC available. Placing hot food in an upright refrigerator only succeeds in heating up all other foods in the unit. Condensation observed dripping from a container of salsa down onto the wings due to the heat of cooling wings in the refrigerator.
A sample checklist was provided to the facility to use as a template for routine cleaning and standards that need to be put in place.
A routine cleaning schedule must be created and implemented. An additional visit will be made in 30 days to see if the facility can improve.
- Person in Charge (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. A sanitizer bucket mixed the previous day and used to manually sanitize dishes in the 3-vat sink still measured at 200 ppm+ of bleach. Only one item in the establishment was found date marked. Staff are not properly trained in how to perform their 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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: An employee observed working in the food service area without proper hair restraints. Facial hair also long.
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 - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: Two trays of chicken wings cooked today found inside of a reach-in-cooler. The trays blocked all air flow in the unit. The top tray measured at 43-45 F after 4 hours, and the lower tray measured at 65 F.Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Hot food should NOT be cooled in a reach-in-cooler when there is a WIC available. The sheet trays of wings should be placed uncovered on a high shelf where they will receive maximum air flow. Once product has cooled to 41 F or less place in a covered container to protect the food during storage. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced cheeses (in the top of the MUT cooler) and chicken wings (in the 3-door Delfield RIC) 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No food in the facility was dated.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of most shelving throughout the kitchen area is not corrosion resistant, nonabsorbent, and/or smooth. Untreated wood/particle board used to line most shelves in the facility.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Treat all unsealed surfaces with an oil-based sealant.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). No sanitizer detected after running the dish machine three times.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. A manual sanitizing dip must be utilized until the machine can be repaired.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service utensils are not being dispensed so that the food- or lip-contact surfaces are protected from contamination. Utensils stored in paper trays in alternating directions.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. All utensils should be stored in the same direction to minimize any contact with the lip-contact surface.
- Physical Facilities in Good Repair (repeated violation)
Observation: Multiple holes and open spaces around pipes in the wall shared by the 3-vat sink and dish machine noted.
Correction: Seal up all cracks and crevices once they have been treated by the pest controller to minimize pest harborage conditions. 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: All along/underneath/behind cook line equipment noted in need of cleaning. Grease build-ups also noted on shelving where clean dishes are stored. Debris noted behind/underneath equipment throughout the kitchen area.
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: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm and according to staff it was made the previous day.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/14/2016 | Follow-up | |
A routine cleaning schedule must be created and implemented. Build-ups (ie. grease, food debris) contribute to the pest problem.
Staff must be trained in how to mix up and use sanitizer. The chlorine dish machine must also be monitored for effective operation.
Once the pest controller comes in to treat the facility then seal up all cracks and crevices.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Employee working the kitchen was using unapproved chemicals for sanitization of food contact surfaces. He had no knowledge of how to check the proper functioning of the dish machine and how to mix up sanitizer water.
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.
- 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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced cheeses (in the top of the MUT cooler) and chicken wings (in the 3-door Delfield RIC) 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No food in the facility was dated.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of most shelving throughout the kitchen area is not corrosion resistant, nonabsorbent, and/or smooth. Untreated wood/particle board used to line most shelves in the facility.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Treat all unsealed surfaces with an oil-based sealant.
- 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 (chlorine).
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. Sanitizer water or the final rinse of the dish machine should be measured at 50-100 ppm.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: employee had no knowledge of what sanitizer is. Stated he was wiping down everything with Simple Green that was placed in an unlabeled bottle.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). No sanitizer detected after running the dish machine three times.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. A manual sanitizing dip must be utilized until the machine can be repaired.
- Kitchenware and Tableware
Observation: Single-service utensils are not being dispensed so that the food- or lip-contact surfaces are protected from contamination. Utensils stored in paper trays in alternating directions.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. All utensils should be stored in the same direction to minimize any contact with the lip-contact surface.
- Physical Facilities in Good Repair
Observation: Multiple holes and open spaces around pipes in the wall shared by the 3-vat sink and dish machine noted.
Correction: Seal up all cracks and crevices once they have been treated by the pest controller to minimize pest harborage conditions. 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: All along/underneath/behind cook line equipment noted in need of cleaning. Grease build-ups also noted on shelving where clean dishes are stored. Debris noted behind/underneath equipment throughout the kitchen area.
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: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control pests. Flying insects noted as well as a few baby roaches.
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of Simple Green and glass cleaner 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.
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03/03/2016 | Routine | |
Notes:
E-mail received on August 20, 2015 from chemical technician who servicing dish machine that chemical sanitizer was adjusted to 100 ppm
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce and chili hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bar shelf with glasses is 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front small white reach-in cooler, low reach-in in the kitchen and small sandwich 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The amount of dispensed sanitizer is too low (10 ppm)
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all restrooms used by food employees
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: Floors in the walk-in cooler and underneath soda syrup shelf noted in need of cleaning. Also walls and ceiling tiles above prep table and near conveyer oven in need of deep 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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08/13/2015 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed hot dogs, pork bbq, taco beef and beef patties 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.
- Tableware - Soiled and Clean Tableware
Observation: Clean kitchen rugs stored on the floor.
Correction: Store clean rugs off the floor to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floors and wall near soda syrup shelf 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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01/12/2015 | Routine | |
Establishment with an adequate food thermometer. Adequate employee health policy in place. Health permit posted & visible. Reviewed menu. Only reheat food item for hot holding is chili. All other reheats are per order.
Additional food temperatures (degree Fahrenheit) roast beef 39, hard boiled eggs 38, 39, ground beef 38, 38, sliced cheese 41, bacon 41, shredded cheese 40, tomatoes 40.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey, roast beef, ham, pastrami & corn beef were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no sanitizing test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler & salad dressing refrigerator were found holding at 43 degrees.
Correction: Repair the cold holding units so that a product temperature of 41 or below can be maintained at all times.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Physical Facilities in Good Repair
Observation: Wall area at sink not smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/26/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Heath permit posted and visible. Reviewed menu.
Additional food temperatures (degree Fahrenheit) salsa 33, 34, 34, sour cream 34, 34, blue cheese dressing 34, 34, ranch dressing 34, 33, bratwurst 31, shell eggs 40, 39, 39, 39, shredded cheese 40.
No violation noted during this evaluation. | 03/17/2014 | Routine | |
Notes:
Ventilation hood scheduled for cleaning every 3 months, and have been cleaned in July, 2013.
New warmer for nacho cheese have been ordered to replace the old one.
- 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) hot dogs and sliced salami in the refrigerator, the food should have been discarded 7 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.
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10/21/2013 | Routine | |
Excellent focus on food safety.
No violation noted during this evaluation. | 06/14/2013 | Routine | |
NOTES:
* No violations at the time of inspection.
* Verified employee health policy, food thermometer, sanitizer concentrations, and test kit.
No violation noted during this evaluation. | 01/07/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of water bottle is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for the water bottle. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) hot dogs in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
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. To minimize workload you can move to all single service utensils.
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09/27/2010 | Routine | |
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