Abbreviations: WIC - walk in cooler
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee arranging RTE chicken wings on a plate with their bare hands. Person in charge instructed employee to wash their hands and put on gloves before touching RTE food.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the shipping plastic on the microwave is not corrosion resistant, nonabsorbent, and/or smooth. Plastic was removed during inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-the expo table on the cook's line, 2-both of the urinals in the men's restroom, 3-the mop sink, 4-the meat cutting table in the meat cutting room, 5-behind the server's beverage station..
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. The filters were not installed after cleaning. The exhaust fan was running, but there were no filters. Filters were installed during inspection.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of all of the convection ovens were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection ovens 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 nonfood contact surfaces have accumulations of grime and debris: 1-inside of the deep fryer cabinets, 2-the shelves under the microwave ovens, 3-the interior and exterior surfaces of the hot holding cabinets, 4-the exterior of the convection ovens, 5-the outside of the dish machine, 6-the single service condiment dispenser under the serving window.
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: Several metal line insert pans 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 (corrected on site) (repeated violation)
Observation: Clean stainless steel bowls near the 3-compartment sink were observed stored with the food-contact surface facing upward. Bowls were inverted during inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: The hanging ceiling grid in the kitchen is not smooth and easily cleanable. The grid is covered in rust in areas throughout the kitchen.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the following locations is not smooth and easily cleanable: 1-the server's beverage station, 2-the bar, 3-the floor in the beer walk in cooler, 4-the stairs and cement walkway between the kitchen and the bar.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-the floor tiles on the cook's line (cracked), 2-the grout on the cook's line (worn), 3-the coving tile near the dishroom (broken, 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 following physical structures were noted in need of cleaning: 1-the walls on the cook's line, 2-the exhaust vent above the dish machine, 3-the ceiling tiles throughout the kitchen, 4-the floor under the ice bin at the bar..
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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03/07/2016 | Routine | |
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following equipment was observed soiled with accumulations of grime and debris: 1) the upsplash of the coffee pot near the wait station 2) the smoothie machine dispenser nozzles at the bar area.
Correction: Clean the surfaces of the 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
Observation: The cavities of three microwaves near the grill station were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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09/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/27/2015 | Complaint | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the jerk reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The door on the jerk reach in cooler was observed in a state of disrepair and damaged. The hinge is broken.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization on the clean pot rack. Pans were taken to the dish machine to be re-washed.
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 (corrected on site) (repeated violation)
Observation: Clean plates and bowls on the expo station and near the 3-compartment sink were observed stored with the food-contact surface facing upward. Plates and bowls were covered during inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in at the bar and at the server's/expo station is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: The light cover near the rear door is cracked and not maintained in good repair.
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 floor under the convection oven and the Alto Shaam, and the caulking along the mop sink 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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03/02/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-the prep counter and sink in the meat cutting walk in cooler, 2-the 3-compartment sink, 3-the mop sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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-utensils in the bus tub by the chargrill, 2-the white cutting board in the prep area. Items were taken to dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the microwave shelf, 2-inside of the fryer cabinets, 3-the gaskets on all of the reach in coolers and freezers, 4-the bottom of the reach in freezer on the cook's line, 5-the doors, shelves and outside surfaces of all of the reach in coolers and freezers, 6-inside of the alto sham, 7-the ceiling intake vent, 8-the plastic bin containing wood, 9-the outside surfaces of the soda dispenser on the left side of the server's station.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture near the walk in cooler is not coved and closed to no larger than 1/32 inch space. Some of the coving tiles are missing.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-3 burnt out light bulbs under the ventilation hood, 2-one of the light covers in the meat cutting walk in cooler is broken.
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 following physical structures are noted in need of cleaning: 1-the walls in the mop sink area and near the broom storage area, 2-the floor in the beer walk in cooler.
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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03/05/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- 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: 1-Bread cutting board, 2-food dicer near the prep sink.
Correction: Clean and sanitize these surfaces for food contact.
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10/23/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee failed to wash hands before putting on new gloves.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger stored above pork in the meat WIC. Also observed pre-cooked crab legs stored under raw ribs.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. Oserved bags of sugar at the front line that were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. The following food items were found uncovered or unwrapped: the seasonings in the dry storage area, the roll dough on the rolling rack in the bakery area (corrected), items on the cold holding table on the cook's line, the hot holding steam table on the cook's line, and a bunch of celery under the prep unit on the line (corrected).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatloaf cold holding at improper temperatures. PIC moved meatloaf to another cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep table.
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.
- 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 door gasket to the bottom door of the Alto Sham is in poor repair. The fan cover inside the Deerfield RIC is broken. The lights in both Deerfield coolers do not work. There is also a missing vent cover for the cooling unit by the soda gun at the bar. Observed that the lid to the salad prep unit was broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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 (corrected), The veggie chopper (corrected), several plates in the dish storage area (corrected), a dirty knife in the knife rack (corrected), .
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the convection ovens are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection ovens 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 nonfood contact surface of the following equipment have accumulations of grime and debris: the bus tubs stacked above the 3-compartment sink, the sugar storage bin, the lid on the wood soaking bin, the shelves in the dessert cooler, the fan cover on the Vulcan broiler. There is also a heavy carbon build-up on the sheetpans throughout the kitchen.
Correction: Clean the surface 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 washed in the dish machine were not observed sanitized. The temperature of the rinse cycle of the high temp sanitizing dish washer machine was measured below 160'F on the surface of the dishes. PIC called Ecolab and the machine was adjusted during the 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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: The black bus tubs used to store meat and some plastic line inserts above the 3 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 (corrected on site) (repeated violation)
Observation: Clean plates, bowls, plastic mixing containers and the ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station near the cook's line is being used as a dump station. Observed food debris in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, litter and grease were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the front drink station is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the bakery area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink near the tea station.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: the light shields in the dry storage area and in the mop room were observed to be broken.
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 following physical structures are noted in need of cleaning: The drain sink below the 3-compartment sink, the caulking around the 3-compartment sink and the prep sink, the caulking around the mop sink, the wall where the brooms are hanging, all of the light covers underneath the ventilation hoods, the walls under the handsink at the bar, the ceiling vent by the mop sink, and the filters above the deep fryers.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed standing water under the handwashing sink near the tea maker and in the carbonation floor access pipe at the bar
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/15/2013 | Training | |
Additional Equipment Temperatures: Salad Prep Cooler: 40'F, Delfield Dessert Reach in Cooler: 41'F, Ice Cream Freezer: 19'F, Dressings Prep Cooler: 38'F, Meat Display Cooler: 38'F, Bar Reach in Cooler: 40'F
Additional Food Temperatures: Hamburger-Cooking-IT: 173'F, Chili-PT-IT: 40'F, Raw Fish-RIC-ST: 42'F, Potato Soup-HH-IT: 165'F, Roadhouse Ranch-PT-IT: 40'F, Cheesecake-RIC-ST: 43'F, Half & Half: 44'F, Ribeye-Display-ST: 42'F, Milk-RIC-ST: 42'F
The above observations and the following were discussed with the person in charge:
-Observed a broken light shield over the dry storage area. Please repair or replace.
-Please keep the lubricant used for the band saw in the meat room stored away from any foods and/or food contact surfaces.
-Ensure mops are being hung up to air dry.
-Please replace the light in the reach in cooler to the left of the cooks line.
-Catfish breading that is left out at room temperature is being sifted at least once very 4 hours. All in use utensils are being washed, rinsed and sanitized at least once every 4 hours.
-Ensure the drain at the handsink at the wait station is in working order.
-Please replace the grate on the front of the reach in cooler at the bar.
-The salmon on the menu states that it can be served raw and/or undercooked. PIC stated they will not cook the salmon at a temperature below 145'F. No parasite destruction information required unless salmon can be served at a temperature of less than 145'F.
Please provide an invoice to the health department from the repair company regarding the dishmachine service.
The person in charge was very knowledgeable and willing to make several corrections throughout the inspection, thanks!
Two handwashing signs provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee wipe his hands on his apron then place his gloves on his hands. Observed employees changing gloves throughout the inspection without washing hands between glove changes. PIC discussed proper handwashing procedures with the employees during the inspection.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over cooked crab legs in the walk in cooler. PIC moved the crab legs to the top shelf of the cooler.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger stored over raw pork in the walk in cooler. PIC placed the raw hamburger under the raw pork in the walk in cooler during the inspection.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. Observed several containers of sugar stored throughout the kitchen without being labeled. PIC had all containers labeled during the inspection.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The sanitizer in the wiping cloth bucket was measured at 0 ppm during the inspection. The PIC corrected the quaternary ammonium 146 sanitizer to 150 ppm during the inspection.
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: Food stored in a location where it is subject to splash, dust or other contamination. Observed several containers of food stored without being covered throughout the kitchen. Observed catfish breading, bags of spices in the dry storage area, cheese, sour cream etc. on the cooks line and croutons on the salad prep station all stored without being covered. Observed sweet potatoes, baked potatoes and bread all stored on racks in the kitchen without being covered. PIC had all foods covered during the inspection.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: The meatloaf (46'F) and the butter (45'F) stored in the reach in cooler across from the salad prep station. PIC moved the foods to another cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink by the warewashing area and the mop sink are 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160'F while the actual temperature was measured between 150'F - 155'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: 1. the slicers and the dicer on the prep sink 2. the interior of the ice machine 3. the plate stored on the drying rack 4. the scoop stored on the wall 5. the sheet pans on the storage rack. PIC had all items cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The food contact equipment surface of the ovens were observed soiled with accumulations of grime and debris. Observed the interior of the oven in the back of the kitchen and the ovens used to make potatoes soiled. Discussed proper cleaning procedures with the person in charge.
Correction: Clean the food contact surface of all 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 nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the shelves in the dry storage area 2. the containers holding spices in the dry storage area 3. the caulking along the back of the 3 compartment and rinse sinks 4. the storage rack holding the sheet pans next to the rinse sink 5. the shelves in the vegetable walk in cooler 6. the interior of the reach in cooler on the left cooks line 7. the interior of the hot holding cabinet used to hold potatoes 8. the small hood vents over the fryers 9. the grate in front of the carbonated beverage dispenser at the wait station 10. the area where the grate is missing in the reach in cooler at the bar.
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 (corrected on site) (repeated violation)
Observation: The plastic tubs in the walk in cooler and the plastic and stainless steel containers stored over the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization. PIC had an employee dry the containers during the inspection.
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 (corrected on site) (repeated violation)
Observation: Clean plates and bowls on the cooks line and the plastic containers stored on the drying rack were observed stored with the food-contact surface facing upward. PIC flipped all plates and containers during the inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, litter and grease were all observed adjacent to the refuse container and grease receptacle outside the facility.
Correction: The refuse container/grease receptacle storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the 3 compartment sink. PIC provided paper towels 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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand washing stations used by food employees. Handwashing signs needed at the wait station and at the wait station by the bar. PIC provided handwashing signs during the inspection.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area in the back of the kitchen next to the vegetable walk in cooler. 30 foot candles of light was measured in this 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas are not maintained in good repair: 1. the floors throughout the wait station and bar area 2. the wall in the cabinet under the handsink at the wait station by the bar.
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 following areas are noted in need of cleaning: 1. the wall under the 2 compartment sink 2. the floors under the 3 compartment sink 3. the wall and floor by the fryer hose and handsink to the left of the cooks line.
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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04/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Logan's Roadhouse, 3000 Spotsylvania Mall Drive, Fredericksburg, VA 22407 »