Recommend additional handwashing and glove use training to food employees.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed with the person in charge and located handouts in the facility.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employees wash hands with soap for less than 20 seconds under the water flow. Discuss proper handwashing procedures and training with the person in charge.
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a food employee wearing gloves handle his personal drink and then proceed to begin food prep. Food employee removed his gloves, washed his hands, and donned new gloves. Discussed proper glove use and handwashing with the person in charge.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored in sanitizer that measured less than 150ppm. PIC filled the sanitizer buckets with sanitizer at the proper concentration.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw food items. 1. Observed frozen fish being held under a heat lamp to thaw. PIC removed the fish and placed under running water. 2. Observed a large portion of raw pork thawing at room temperature in the prep sink. PIC placed the pork under running water. Discussed proper thawing procedures. with the person in charge.
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* (corrected on site)
Observation: Creamer (45'F) and heavy whipping cream (48'F) stored in the server display reach-in cooler were measured cold holding at improper temperatures. All items were relocated to another cooler and a repair company arrive at the facility during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash area and post-wash area at the dishmachine is no longer 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 door gaskets to the several reach-in coolers and reach-in freezers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: Several light shields were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer, tomato dicer and tomato slicer stored under the prep sink. All items were taken to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 1. The high temperature dishmachine in the warewashing area is not adequately sanitizing equipment. PIC stated all equipment will be washed in the dishmachine and sanitized in the 3-compartment sink. 2. The sanitizer at the 3-compartment sink in the bar area measured less than 150ppm. PIC will use chlorine sanitizer until the automatic sanitizer dispenser is repaired.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in the warewashing area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the cook line beside the walk-in cooler. PIC filled the dispenser during the inspection.
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
- Employee Accommodations, Designated Areas
Observation: Observed employee personal items stored in contact with clean linens and single service equipment,
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several chipped and broken floor tiles in front of the back door and the grouting to be in disrepair in the dishmachine room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2015 | Routine | |
Discussed with the person in charge:
1, Inspection conducted due to a complaint received.
2. Food suppliers
3. Observed proper handwashing procedures and glove use
Facility was observed clean and well maintained.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Homemade chili (126'F, 127'F, 130'F) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. PIC reheated the chili to 192'F during the inspection.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the soda gun nozzles in the bar were observed soiled with accumulations of grime and debris. PIC removed the nozzles to be cleaned and sanitized.
Correction: Clean the surface of the soda nozzles 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed raw beef tips thawing in the handsink by the cook's line. PIC removed the raw beef tips and placed them in the walk-in cooler to complete the thawing process.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/18/2015 | Risk Factor | |
Discussed with the person in charge:
1. Pest control
2. Recommended to the PIC to keep a temperature log of cooking temperatures
3. Investigated a complaint received on 6/3/2015
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over hot dogs in the walk-in cooler. PIC relocated the hot dogs.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food items were measured cold holding at improper temperatures: 1. Sliced tomatoes (65'F) on condiment line. PIC placed more ice under the tomatoes 2. Creamer (46'F) in the display RIC 3. Chicken strips(49'F) in the sandwich prep unit 4. Sliced tomatoes (52'F), Garlic cream sauce (51'F), diced tomatoes (54'F) in the saute pre unit 5. Raw hamburger (49'F), cooked ribs (55'F), raw chicken (46'F) in the cook's drawers on the right hand side. PIC relocated all items to the walk-in cooler. PIC stated refrigeration maintenance is scheduled to arrive tomorrow to service the units.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer, tomato dicer. PIC removed the items to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the bulk ice machine 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station across from the 3-compartment sink is being used as a dump station. Observed drink splash and food debris in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
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06/04/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is peeling.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: 1) ladels 2) large spoons 3) tongs 4) food thermometer 5) scoops.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1) soda nozzles 2) ice machine 3) nozzles and their holders at the bar area
Correction: Clean the surface of equipment 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.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of following were observed soiled with accumulations of grime and debris: 1) at least 8 of the skillets on the stove
Correction: Clean the food contact surface of the equipment 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 (repeated violation)
Observation: The exteriors of all RIC's, RIF's and the exterior of the oven have accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel and plastic food containers 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several of the tiles inside and around the mop sink are broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/19/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, measuring cups, spatulas. PIC removed these items to be rewashed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several stainless steel and plastic food containers that were 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed broken bricks at the mop sink ledge.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/27/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed ice cream scoop stored in a dry dipper well.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash table at the dish machine is no longer completely sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep coolers throughout 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Ice cream scoop in dipper well, can opener blade, soda gun nozzle at the bar, and inside of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces are noted in need of cleaning: 1. Door gaskets to several coolers, 2. the top and the doors of the dish machine, and 3. shelving in several coolers.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized due to water temperature not reaching a high enough temperature. Wash temperature was observed at 146'F and rinse temperature was between 140 and 150'F through several cycles according to the gauge. Thermolabel used by EHS failed to change colors after several cycles. Repair technician was contacted, and he adjusted the thermostat on the dish machine. Wash temperature was observed at 160'F and final rinse was observed over 190'F prior to end of inspection.
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.
- Physical Facilities in Good Repair
Observation: Several light bulbs throughout the facility were noted burned out. PIC stated light bulbs came in on order today and light bulbs would be replaced today.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/12/2012 | Routine | |
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