All temperatures were taken internally unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Gravy and corn 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Hash Browns and cooked onions 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.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized:
>> Service Plates
>> Utensils
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. Added chlorine to the sanitizing water.
- Lighting, Intensity
Correction:
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
01/12/2016 | Routine | |
All temperatures were taken internally unless otherwise noted. Make table doors on the top rail should remain closed to maintain the proper cold holding temperatures.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
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: A food employee failed to wash his or her hands before engaging in food preparation, after tying his shoe strings, which were dragging on the floor.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat toast and breakfast sandwich food with their bare hands.
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 - Potentially Hazardous Food - Cold Holding*
Observation: Butter on ice bath 55*F,Corn beef hash pattie in the make table 54*F, Omelet mix in the make table 54*F, cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs stored in refrigeration equipment ( cookline make table 60*F) that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) meat loaf, corn, greens, gravy 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.
- Critical: Time as a Public Health Control*
Observation: Potatoes, pancake mix 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.
|
08/03/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A employees failed to wash his or her hands before engaging in food preparation and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands before donning a new pair of gloves.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee was observed eating a plate of in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The Employee was drinking from an uncovered container in the food preparation area.
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (Bread and toast)food with their bare hands. Employee also used bare hands to remove omelet toppings from a customer's plate.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Knives stored in between the make table and splash guard of equipment. Plastic single service items without handles stored in the bulk sugar bin, Utensils stored in water less than 135*F.
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. Ensure dispensing utensils are equipped with handles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multitask food preparation. Employee was observed cracking eggs and handling ready-to-eat foods.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pancake mix made at 9:00am was stored outside of a refrigeration unit measured at 67*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) bolonga and ham, in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cloth towel used to collect pooling water in the undercounter grill refrigeration unit
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cloth towels in the manner.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>> Kitchen handsink
>> Rest-room handsink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the double door reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the facility 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of W-D 40 and oven cleaner, stored at the service are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
03/17/2015 | Routine | |
Floor mattings at the service line are noted in the need of cleaning. All temperatures were taken internally unless otherwise noted
- Utensils - In-Use - Between-Use Storage
Observation: The following utensils were stored improperly:
1) Plastic tupperware without a handle inside of grits storage.
2) In use knives were stored at the make table in between the exterior of the make table and splash guard. The crevice of this area was soiled with accumulations of food debris.
Correction: 1) 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 6) In a container of water if the water is maintained at a temperature of at least 135°F. Only use utensils that are equipped with handles.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The raw shell eggs broken and prepared for immediate service was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Employee was observed cooking an omelet and the EHS asked was the egg cooked to guest specification, the employee stated no. The egg temperature was measured at 119*F-124*F.
Correction: Continue to cook the eggs to heat all parts to 145°F or above for 15 seconds.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) meatloaf in the double door 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. Item was discarded at the time of the observation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs, beef and steak are provided on the 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. EHS explained to the operator to use a marker and asterisk the items that could be cooked to a guest specifications ( i.e eggs hamburgers steaks).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towel was being used and stored in the low boy refrigerator to soak up pooling water that was being produced by the unit
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cloth towels in the refrigeration unit.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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 - Fixed Equipment, Spacing or Sealing
Observation: The kitchen handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the food preparation area and the back storage room 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
Observation: Multiple utensils (i.e wire whips spatulas) was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Repair self closing mechanism.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
12/09/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Food employees are not 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered Bologna observed in the upright refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Sugar and Seafood breader stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meatloaf and spaghetti noodles 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed ham and bologna 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: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Upright refrigerator and mini beverage cooler.
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. Operator provided one theremometer for the upright refrigerator.
- 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 - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
1) shelving rusty in three door freezer.
2)Gaskets on Upright freezer torn.
3).Gaskets on double door upright cooler in the kitchen.
Correction: Repair or replace to maintain functionality and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Can opener blade.
2) Refrigeration door gaskets.
3) Bottom of mini beverage cooler. (corrected)
4) Back splash behind 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 in the kitchen is being used for purposes other than washing hands. A food pan was observed stored inside of the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
1) Floor tiles missing in rest-room entrance area.
2) Wall and ceiling damage in rest-room entrance area.
3) Overhead in kitchen.
4) Ceiling tile missing above cookline.( Hood system was in repair will).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/01/2014 | Routine | |
All temperatures were taken internally.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands and change his gloves in between preparing raw animal foods and handling ready-to-eat foods and then preparing a plate of food for a customers order.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee working at the 3 vat sink was observed drinking from an uncovered cup in the kitchen.
Correction: Ensure that employees are using designated areas to eat and drink. If cups are allowed in the kitchen make sure they are covered and not stored in an area where food, single service items, or utensils may be contaminated.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Eggs observed cracked in original container in the double door reach-in.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The ham in the homestyle freezer's packaging is damaged and ham has came out of package and is laying scattered in the freezer.
Correction: Prevent cross contamination by protecting food containers that are received packaged.
- Utensils - In-Use - Between-Use Storage
Observation: The following dispensing utensils were stored in manner that could result in contamination of food:
1. Ice scoop in the ice maker was stored with the handle in contact with the ice.
2. Sugar scoop handle in contact with sugar.
3. Salt scoop handle in contact with salt.
4. Flour scoop handle in contact with flour.
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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Employee wore the same gloves to crack eggs, handle bread, handle raw ground beef, and fix a customer's plate.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage - Clean and Dry Location
Observation: Following food stored on the floor or food stored less than 6" above the floor.
1. Stacked potatoes boxes.
2. Bagged sugar.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The raw shell eggs broken and prepared for immediate service were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Eggs were plated at 117*F- 145*F.
Correction: Continue to cook the eggs to heat all parts to 145°F or above for 15 seconds.
- Thawing (corrected on site)
Observation: Frozen fish was being stored in handsink without running water and then moved to the back of the kitchen where it was then placed on top of a piece of equipment at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed bologna in the homestyle refrigerator 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Pieces of bare wood used to support homestyle freezer.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of bare wood.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the double door reach-in in the kitchen.
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 - Fixed Equipment, Spacing or Sealing
Observation: The mop sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
1. Shelving rusty in double door reach-in.
2. Gasket torn on double door reach-in.
3. Homestyle freezer gaskets torn.
4. Storage racks in three door freezer rusty.
Correction: Clean or replace to restore the functionality of the equipment.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following equipment was found soiled:
1. Inside of ice maker.
2. Table mounted can opener.
Correction: Clean.
- 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.
- Non-Food Contact Surfaces
Observation: The following non- food contact surfaces were not clean:
1. Blood in the bottom of the double reach-in.
2.Homestyle refrigerator gaskets soiled.
3.Utensils bin located in the back storage room soiled with food debris.
4. Gasket on double door expo table.
5.Kitchen shelving.
6. Sides of grill.
7. Inside of single reach-in.
8. Hood System.
Correction:
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean Utensils were observed stored in a heavily soiled plastic bin and ants were present.
Correction: Store utensils in a clean and dry location, where there is no source of contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen was being used to thaw scallops and store frozen fish.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering in the kitchen along the service counter.
Correction: Remove carpeting and replace with approved floor material.
- Toilet Rooms - Enclosed
Observation: Male toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity (repeated violation)
Observation: Burnt out light bulb under the hood system.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
1. Tiles damage under deep fat fryer.
2. Tiles missing located at front of kitchen storage room.
3. Floor tiles missing behind three door freezer located at the rest-room.
4. Drop ceiling damaged tiles missing.
5. Hole the left corner of the wall behind the three door freezer.
6. Outside of the converted walk-in entry way damaged and corroded.
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: Following physical structures are noted in need of cleaning:
1. Walls throughout the kitchen.
2. Floors throughout the kitchen.
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.
|
04/04/2014 | Routine | |
All temperatures are internal unless otherwise noted. To see facility and equipment issues please see prior inspections
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Tea uncovered
Correction: Store covered
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Homestyle fridge cold holding at 50*F, ham at 46, bacon at 48 and hamburger at 48*F
Correction: Relocate or throw out
|
06/20/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that the chicken patties was not protected from biological cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>>Fan guard next to cook line
>>Venthood filters
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: There are 2 lights out at the vent hood
Correction: Replace light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>walls behind food prep table
>>Missing tiles on the floor in kitchen
>>Drop ceiling is open (Tiles Missing)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of WD-40 stored next to silverware, and above food in kitchen.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/04/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, do not provide a disclosure statement (must be provided in description that are eggs and steak are cooked to guest specifcation).
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The handle on the microwave oven was observed in a state of disrepair and damaged.
Correction: Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the frying pans at the grill line were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface 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
Observation: The following non food contact surfaces are in need of cleaning:
>>Fan guard next to cook line
>>Venthood filters
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>walls behind food prep table
>>Missing tiles on the floor in kitchen
>>Drop ceiling is open (Tiles Missing)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. The employees in the restaurant have been using pesticides inside the kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
10/16/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- 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* (corrected on site)
Observation: Observed black forest ham, and shelled eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, do not provide a disclosure statement (must be provided in description that are eggs and steak are cooked to guest specifcation).
Correction: 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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The handle on the microwave oven was observed in a state of disrepair and damaged.
Correction: Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometers in the undercounter refrigerator are damaged and not working.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the frying pans at the grill line were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface 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
Observation: The following non food contact surfaces are in need of cleaning:
>>Fan guard next to cook line
>>Venthood filters
>>Mop Sink
Correction: Clean Clean Clean
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in homestyle refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb
- Lighting, Intensity
Observation: There are currently 2 lights out underneath the vent hood.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>walls behind food prep table
>>Missing tiles on the floor in kitchen
>>Drop ceiling is open (Tiles Missing)
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 ceiling vent cover above juice dispenser is not clean.
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.
|
07/03/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: Certified Food Managers certificate not posted in public view.
Correction: The Certified Food Mangers Certificate must be posted in view of the public at all times.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that pancake batter was stored above READY TO EAT tomatoes.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Observed seafood thawing in a food pan located in the mop sink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood. Observed seafood being stored in a plastic bin in standing water (in the mop sink).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures
>>Sausage Links in make table 48* and ground sausage above 50*
>>Butter blend in front display refrigerator 57*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf lining of the dry storage racks are lined with cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration is insufficient for the current volume of food in preparation:
>>The make table was overstocked
>>Reach in refrigeration unit behind fry line was inoperable (went down this morning)
>>Bus tub of frozen fish, scallops, and shrimp is being stored (and thawed) in the mop sink
Correction: Refrigerators shall hold potentially hazardous foods at or below 41*. Provide additional refrigeration equipment or adjust the menu to ensure ALL potentially hazardous foods are stored at or below 41*.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) The handle on the microwave oven was observed in a state of disrepair and damaged.
2) Both door gaskets of the undercounter refrigerator are torn.
Correction: Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed single use butter containers being re-used for storage of coffee.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the frying pans at the grill line have carbon build up.
Correction: Clean the food contact surface 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
Observation: The mop sink is in need of cleaning.
Correction: clean
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding
Observation: Light bulb in homestyle refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Lighting above 3 compartment sink is flickering.
Correction: Replace light bulb.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed sweatshirt being stored on food equipment
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>walls behind food prep table
>>Missing tiles on the floor in kitchen
>>Drop ceiling is open (Tiles Missing)
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 ceiling vent cover above juice dispenser is not clean.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment on the side of the building in close proximity of the waste oil container.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
03/23/2012 | Routine | |
Upon arrival staff advised me that the upright Koch refrigearor just wend down. Temperatures of food observed: corn 41*, slaw 45*, grits and green beans 48*. The contents have been temporarily relocated to freezer until food can be properly stored. Refrigeration tech called during evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Diced ham and shell eggs on top inserts of make table cold holding at improper temperatures (47*).
Correction: cold hold potentially hazardous foods at or below 41*--Even when unit is continuously opened and closed. Contents inside the lower portion are at sufficient temperature. In lieu of temperature control, the time may be labled as to when the contents were placed on the top rail provided any food remaining within 4 hours of that time are discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory not provided.
Correction: Provide a consumer advisory notifying patrons what raw animal foods may be consumed undercooked or raw and reminding them that consuming undercooked or raw animal foods may increase their risk of foodborne illness.
|
12/22/2011 | Follow-up | |
This was a satisfactory evaluation. Continue efforts for improvement.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sour cream and vanilla pudding in magic chef refrigerator are cold holding at 47-49*.
Correction: Cold hold potentially hazardous foods at or below 41*. This refrigerator is constantly opened and closed and contents are removed for service and then placed back inside unit. Suggested portioning bulk items into smaller portions and storing bulk product in a unit that is constantly at or below 41*. In-use portions may be labled with the time they were placed in unit to ensure they are used or discarded within 4 hours. Advised to discard above products within 4 hours from original use this morning.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, do not provide a disclosure statement (must be provided in description that are eggs and steak are cooked to guest specifcation).
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Exposed foam board between stacked refrigerators.
Correction: Finish wrapping the board to cover the exposed foam portion.
- Food Contact Surfaces - Cleanability*
Observation: Container storing spaghetti sauce in the top refrigerator is in poor repair.
Correction: Replace the container.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) rack corroded in side make table refrigerator
2) whirlpool refrigerator door gasket
3) door gaskets torn on bottom refrigerator in storeroom
4) coating eroded on racks in the bottom refrigerator
Correction: Maintain equipment in good repair and proper adjustment.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Margarine tubs/sherbert tubs (i.e. soft sided tubs) are reused for food storage.
Correction: Once the original contents have been emptied from the manufacturer containers, discard them. Provide approved multi-use containers for food storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Small styrofoam to go containers above the make table are not stored protected.
Correction: Store the stack inverted to protect the food contact surface from contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in Frigidaire freezer is not shielded or shatterproof.
Correction: Provide a proper cover/shield for the light bulb or install a shatterproof light bulb.
- Lighting, Intensity
Observation: Light bulb burned out in whirl pool refrigerator.
Correction: Replace the light bulb (with a shatterproof/shielded bulb).
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in storeroom between rack and stacked refrigerators (foot candles less than 5--need at least 10).
Correction: Increase lighting in storeroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor seams not sealed in storeroom (abandoned walk in cooler)
2) floor below cart next to three compartment sink
3) floor tile below fryer
4) left side of door frame at cookline to storeroom is missing trim leaving a gap
5) wall left of ice machine in vestibule has peeling paint
6) drop down partition at kitchen prep table is not finished (the tiles capping the open part are missing)
7) lower back wall of storeroom (behind stacked refrigerators) is corroded and flaking
Correction: Maintain the physical structures are in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below the fryers is not clean.
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Hot Shot spider killer and Commercial Raid on rack with general cleaners.
Correction: Corrected. Advised that insecticides shall be approved for commercial use and applied by a Certified Pest Control operator AND that approved insecticides shall be stored physically separate from general cleaners.
|
11/17/2011 | Follow-up | |
all food temperatures observed are internal.
This was an unsatisfactory evaluation. A follow-up evaluation shall be conducted on or around Nov. 17, 2011.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating at mint at the cookline.
Correction: Corrected. Advised there shall be no eating in the foodservice areas as food can be potentailly contaminated.
- Critical: Food - Safe and Unadulterated*
Observation: 1) Package of sliced swiss cheese in stacked refrigerator is moldy.
2) Gallon of whole milk in magic refrigerator expired 10/20/11.
Correction: Corrected by discarding. Ensure food is in safe and sound condition.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) shell eggs on make table rail at 57.7*
2) sausage links on make table rail at 55*
3) ham in bottom refrigerator in storeroom 51.7*
4) ground beef, ground pork, and bbq in bottom refrigerator in storeroom 54*
5) bacon in bottom refrigerator in storeroom at 47*
6) butter in front display 55.7*
7) sour cream in magic chef refrigerator 46*
8) corn, chicken soup in whirlpool refrigerator 44, 51*
Correction: Cold hold potentially hazardous foods at or below 41*. Refer to section 1450. For items on the top insert of the make table and hot holding in steam well, time may be used as a control to ensure the food is consumed or discarded within 4 hours from cooking provided that the time the food was cooked/reheated and placed in steam well is measured/tracked i.e. LABELED.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, do not provide a disclosure statement (must be provided in description that are eggs and steak are cooked to guest specifcation).
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Storeroom refrigerator is stacked on top of bare wood planks and a fozm board--the foam board is in poor repair.
Correction: Provide material that is smooth, easily cleanable, and non-absorbent. Seal the wood or use material such as pvc to support the unit. Remove the foam board.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood shelves below register (soda stored).
Correction: Relcoate soda and discontinue storing food or other items that may splash, seep, spill onto wood since bare wood is absorbent OR paint to seal the shelves.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are not provided or properly placed inside the refrigerators:
1) make table
2) bottom refrigerator in storeroom
3) magic chef refrigerator
4) front display case
5) small display refrigerator behind cash register
Correction: Provide thermometers in these units and locate at the FRONT of the unit by the door (i.e. warmest part).
- Cooling, Heating, and Holding Capacities
Observation: Multiple refrigerators are overstocked and not sufficient in number or capacity to meet the food storage demands of the establishment. Several observations were made during evaluation regarding improper food tempertures:
1) the rail of the make table is not capable of cooling food to 41*--it is for cold holding products already at a temperature of or below 41*
2) mulitple flats of eggs were on the make table rail and can not possibly be maintained at or below 41* as there is no air circulation on the rail
3) multiple foods are being removed from refrigeration, set out for use for a limited time (or to fill and order) and the placed back into the refrigerator thus increasing the ambient air temperatures of the refrigerators
Correction: Several observations were made during evaluation regarding improper food temperturesProvide additional refrigeration necessary to maintain food items at or below 41* OR DISCONTINUE PREPARING QUANITIES OF FOOD THAT CAN NOT BE COOLED TO 41* DURING THE HOURS OF OPERATION . Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) rack corroded in side make table refrigerator
2) kickplates/covers are missing on make table and stove
3) door gaskets torn on bottom refrigerator in storeroom
4) coating eroded on racks in the bottom refrigerator
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the make table and on drainboard of three compartment sink (yellow) 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: Thermometer broken/inaccurate inside the top refrigerator in the storeroom.
Correction: Ensure thermometers are in good working order.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Margarine tubs are reused for food storage.
Correction: Once the original contents have been emptied from the manufacturer containers, discard them. Provide approved multi-use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) meat slicer
2) knives in bucket (and the bucket) on cookline prep table shelf
Correction: Clean and sanitize these surfaces.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Upper interior of microwave oven is not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) door gaskets on top refrigerator in the storeroom
2) thermometer inside the top refrigerator (see right side--moldy/mildewed)
3) rack where aforementioned thermometer stored
4) stove drip tray
5) sides of stove
6) sides of fryer
7) rack left of stove--see bottom 2 shelves
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups on shelf above three compartment sink 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bins of food containers and lids are stored on the floor in the storeroom.
Correction: Clean and sanitize the food containers and ensure the bins they are stored in are at least 6 inches off the ground.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Coffee mug and silverware in hand sink.
Correction: Hand sinks are for hand washing only.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The floor-wall juncture not sealed behind the stacked refrigerators.
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding
Observation: Light bulb in Frigidaire freezer is not shielded or shatterproof.
Correction: Provide a proper cover/shield for the light bulb or install a shatterproof light bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in storeroom and in warewashing area of kitchen.
Correction: Increase lighting in storeroom and replace flickering bulbs above mop sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor seams not sealed in storeroom (abandoned walk in cooler)
2) threshold at cookline-storeroom juncture
3) floor tile below fryer
4) left side of door frame at cookline to storeroom is missing trim leaving a gap
5) wall left of ice machine in vestibule has peeling paint
6) drop down partition at kitchen prep table is not finished (the tiles capping the open part are missing)
Correction: Maintain the physical structures are in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) FLOORS throughout facility below equipment
2) floor along wall below three compartment sink
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray chemicals sotred with single servide att he front counter.
Correction: Corrected. Store chemicals separate and BELOW food, utensils, equipment, linens, and single service.
|
11/01/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Employee observed handling ready-to-eat food with bare hands and failing to change gloves when changing tasks.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Gravy "105" and grits "105" are 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tomatoes "48" and eggs "55" cold holding at improper temperatures make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: following in need of repair/replacing
>>rubber spatula food contact surface cracked
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seals in need of repair
>>3-vat moldy
>>handsink kitchen caulking damaged
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks rusted in make table
>>front cover on make table missing
>>gaskets torn lower 2 door mini dry storage area
>>gasket torn homestyle across from hot hold
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting board(s) observed 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
Observation: following in need of repair/replacing
>>handle melted white grill spatula
>>multiple fridge thermometers broke
Correction: Discard, replace or repair
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of both microwave ovens 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: following in need of cleaning
>>racks with microwave across from cookline
>>homestyle across from hot hold units dirty inside
>>hood filters
>>gaskets multiple fridge and freezer units
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pots and pans observed not inverted or covered in dry storage.
Correction: Store pots and pans in the original protective package to protect from contamination until used.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tile missing in front of door to walk-in refrigerator
>>floor tile missing under table with hot hold steam tables
>>wall left of ice machine paint peeling
>>hole and crack in wall tile near door way to lobby
>>wall surface missing from partial wall edges separating cook room and dish room
>>ceiling tile missing door way over hot hold units kitchen
>>floor grout eroded/damaged doorway to walk-in storage area
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles and vent in kitchen dirty.
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
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07/21/2011 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods observed cold holding at improper temperatures:
-sausage at make table 53*
-eggs at make table 53-57*
-milk in homestyle ref. 48*
-half/half creamer in homestyle ref 50*
Correction: Repair make table to hold food at <41* OR use time as control and label items on top with 4 hr use period. All PHF from homestyle refrigerator must be moved to a unit capable of maintaining <=41*. CORRECTED DURING INSPECTION
- Temperature Measuring Devices (repeated violation)
Observation: The following refrigerators are missing thermometers:
-make table
-home style refrigerator
-both 2 door coolers in the walk in storage area
Correction: Provide thermometers for all coolers
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The utility sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-racks rusted in make table
-front cover on make table missing
Correction: Repair/Replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the make table is 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 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-vent hood filters
-stove surfaces
-drip tray at grill
Correction: Clean
- Lighting, Intensity (repeated violation)
Observation: Light above 3 compartment sink is blinking poor repair
Correction: Restore light to operational.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in poor repair:
-floor tile missing in front of door to walk in refrigerator and in front of prep table
-floor grout eroded/damaged in doorway to walk in storage area
-wall surface missing from partial wall edges separating cook rm and dish room
-hole and crack in wall tile near door way to lobby
-wall near ice machine has surface peeling away
Correction: Repair/Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles and ceiling vents in kitchen need cleaning
Correction: Clean
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03/17/2011 | Routine | |
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