Abbreviations: WIC - walk in cooler
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The exhaust fans in both restrooms 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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10/16/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 04/24/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 2 dented cans in the can storage rack. Cans were set aside to be returned to supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed cases of produce stored on the floor in the walk in produce cooler and several cases of food stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy frost and ice build-up in the chest freezer.
Correction: Defrost the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior surfaces of the ice machine deflector shield which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following has accumulations of grime and debris: 1-the shelf under the slicer, 2-the shelf under the 3-compartment sink, 3-the gaskets on the reach in coolers and prep units, 4-the soda gun holder at the bar 5-the upsplash of the coffee maker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the prep area was 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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10/07/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 04/04/2014 | Risk Factor | |
Additional Temperatures: Shell Eggs-WIC-40'F, Cooked Turkey-True RIC-40'F, Duck Breast-True RIC-40'F
Abbreviations: WIC - walk in cooler
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee placing RTE steak on a plate with their bare hands. Employee was instructed to wash their hands and put on gloves before touching RTE foods.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed containers of frozen fish and other foods stored on the floor in the walk-in freezer. Items were relocated.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods located in the dessert cooler are cold holding at improper temperatures. Observed Half and Half 53'F, Butter 54'F, Crème Brulee 58'F. Items were relocated and repair service was called.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine that was in contact with non-potentially hazardous food items (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the table under the microwave, 2-the shelves under the steam table, 3-inside of the fryer cabinet.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed to-go containers in the wait station with the food contact surface facing up and coffee filters in the dry storage area stored uncovered.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The wall coving tiles in the dish machine area not maintained in good repair. Several coving tiles are missing in this area and it appears that water is soaking into the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/13/2013 | Routine | |
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