- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Foods recently prepared - sliced tomatoes 59 F, portioned rice 48 F and portioned cooked carrots 49 F - were placed on top of prep unit or stacked in cold drawers before they were properly cooled.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Food items out of temperature were discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures. Roasts in hot holding unit are 128 F.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria. Roasts that were cooked last night and were hot holding in this unit were discarded. Temperature in unit was adjusted so roasts that were reheating would reach proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: food in the bottom of the prep unit is not holding at 41 F or below. Thermometer in the unit is reading 48 F. Romulade is 49 F. Unit is freezing up
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TCS food that has been in this unit for an extended period of time was discarded. Other food was relocated during inspection.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes sent through dishwasher. No measurable chlorine sanitizer on dishes..
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. Chlorine sanitizer bucket changed out during inspection and dishes rerun. Proper amount of chlorine sanitizer was dispensed.
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03/14/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the salad pass thru(bottom) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/12/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Phf's in the lowboys cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad pass thru(bottom) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
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. To minimize workload you can move to all single service utensils.
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06/10/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knife stuck between equipment.
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.
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01/20/2015 | Routine | |
| No violation noted during this evaluation. | 09/26/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Phf's in the breading station unit cold holding at improper temperatures.Was turned off.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line meat reach in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: defrost ice cream freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/03/2014 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Seal on last compartment of the three compartment(broken) in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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02/18/2014 | Routine | |
Door gaskets on salad pass thru had been replaced and doors were not sealing properly. Lower ambient air temperature in walk in cooler.
No violation noted during this evaluation. | 09/12/2013 | Risk Factor | |
Final rinse concentration on dish machine was >200ppm chlorine. Adjust this to between 50-100ppm.
No violation noted during this evaluation. | 04/09/2013 | Risk Factor | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar 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
- Physical Facilities in Good Repair
Observation: Grout in tile floor/make line area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2012 | Routine | |
Make sure to label cooling food items with a time to ensure proper cooling. Store ground beef in the walk in on the lower shelf.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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11/22/2011 | Routine | |
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