| No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. EHS observed bowls stored inside bags of flour and bread crumbs.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Ham salad and rice mixture in the refrigeration unit was not discarded by the ""consume by"" date. EHS observed Hamsalad with a prep date of 2/12/16 and rice mixture with a prep date of 2/10/16. PIC discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Coke glass front refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 206 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the grill used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. EHS observed grill surface and underneath has build up.
Correction: Clean food-contact surfaces of grill no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean forks were observed stored with the food-contact surface facing upward. EHS observed forks stored with eating end up to servers.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. EHS observed a splitter on end of mop sink without proper backflow. A backflow is required because of change to sink shut off location. Also, a pressure washer was attached to the hose from splitter.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
|
02/22/2016 | Routine | |
Permit Issued.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust on the ceiling around the vent, food splatter on the wall on both sides of the ice machine and food build-up in the piece of metal used to prevent water splatter on the drains.
Correction: Clean.
|
09/29/2015 | Routine | |
- Critical: Cooling*
Observation: Observed two containers of roasted red pepper soup with crab that had been prepared the previous day at 50-52°F in the walk-in cooler.
Correction: Product was discarded by management.
|
06/30/2015 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the nozzles on the tea dispensers not clean. Also, inside the ice machine needs cleaning.
Correction: Clean and sanitize.
|
03/04/2015 | Risk Factor | |
Observed several open cup drinks and a plate of partially eaten cheese fries on service lines and prep tables.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee check their phone for messages then put gloves on with out washing hands.
Correction: Hands must be washed after being contaminated. Discussed with Chef.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the inside of the ice machine.
Correction: Clean.
|
11/20/2014 | Risk Factor | |
Gloves worn.
- Non-Food Contact Surfaces (repeated violation)
Observation: Found food processing equipment had not been properly cleaned.
Correction: All kitchen equipment is to be cleaned after use. Please clean the equipment.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Found disposer inoperable, needs to be removed from kitchen.
Correction: All equipment not used or inoperable is to be removed from kitchen. Please remove disposer. (Maintenance was notified - 2 weeks).
|
08/12/2014 | Routine | |
Gloves worn. Need to check thermostat to booster heater. Dishmachine - final rinse -140 degrees - corrected to 200 degrees. 3 compartment sink - Quat sanitizer - 200+ ppm - test kit (ok).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found no hot water for hot sanitizing dishes.
Correction: Final rinse temperature found to be 140 degrees (booster was off). All sanitize dish temperatures to be as per manufacturers plate - 180 degrees. Please operate dishmachine properly (booster was turned on).
|
05/30/2014 | Risk Factor | |
Gloves worn. Dishmachine - 192 degrees at 25 psi. 3 compartment sink - Quat sanitizer - 200+ ppm - test kit (ok).
- Non-Food Contact Surfaces (corrected on site)
Observation: Found grease pans and cooking units not clean.
Correction: All nonfood to be cleaned on a frequent cylce to prevent soil build up (cleaning performed).
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Found no protection for hose connect at mop sink faucet.
Correction: All plumbing to be protected with backflow or air gap. Please provide protection for water supply. (Hose was disconnected)
|
02/07/2014 | Routine | |
No risk factor violations observed. Dishmachine - final rinse 184 degrees at 20 psi. 3 compartment sink - Quat sanitizer - test kit (ok).
No violation noted during this evaluation. | 10/21/2013 | Risk Factor | |
Gloves worn. Annual inspection for permit. Dishmachine - 192 degrees at 20 psi final rinse.
- Handwashing - Using a Handwashing Lavatory
Observation: Found two of three handsinks not able to be used for handwash.
Correction: All handsinks are to be available for use. Please have sinks cleared and in good operating condition.
|
08/05/2013 | Routine | |
No risk factor violations observed. Gloves worn. Discussed handling of cod fish - was placed on table in kitchen prior to station on serving line - item was reheated to 165 degrees before on station. Dishmachine - 188 degrees at 21 psi final rinse. 3 compartment sink - Quat - 200+ Quat sanitizer/test kit (ok).
No violation noted during this evaluation. | 05/07/2013 | Risk Factor | |
No risk factor violations. Gloves worn, hands washed. Discussed cooking, cooling and cold holding of meat roasts. Dishmachine - 189 degrees final rinse at 21 psi.
No violation noted during this evaluation. | 02/06/2013 | Risk Factor | |
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