This is a reinspection for the proper operability/temperature requirement of the cook line cold table/low boy unit. This violation has been corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed a cooked ham roll lying against raw eggs. Observed raw chicken lying against raw ground beef.
Correction: Store raw eggs below/separate from cooked foods and produce. Arrange meats according to internal required cooking temperatures (highest required temperature should be on the bottom/chicken should be below ground beef - chicken 165 or above, ground beef 155 or above).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the rear 2 door refrigeration unit with no date marking (mac & cheese, chopped ham, gravy, etc).
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed rust on the interior of the line sliding glass door refrigeration unit.
Correction: Remove the rust.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a leak underneath the line cold table (condenser?).
Correction: Repair the leak.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the bottom of the rear reach-in freezer is soiled/in need of cleaning.
Correction: Clean the freezer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed a box of napkins on the rear flooring.
Correction: Store all single serve items at least 6" off of flooring.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed the fluorescent light tubes above the grill have no protective shields.
Correction: Provide protective shields for the exposed light tubes.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the service area handsink.
Correction: Supply a sign at the sink.
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03/29/2016 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the line pie case/cold table/low boy unit. The ambient air temperature of the pie case registered 41 degrees. The food products on the cold table were above 41 degrees (coils underneath are frozen again). I conferred with owner via the telephone and he informed me that he will set the unit down/remove foods to allow the unit to thaw. I informed him that the unit is in need of replacing. This is a repeat violation. Owner stated that if the unit cannot be repaired that he needs 5 weeks to replace. Your annual permit expires on 4/30/16 at midnight. This violation must be abated prior to reissuance of the permit. Owner conferred with employee on site.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed a cooked ham roll lying against raw eggs. Observed raw chicken lying against raw ground beef.
Correction: Store raw eggs below/separate from cooked foods and produce. Arrange meats according to internal required cooking temperatures (highest required temperature should be on the bottom/chicken should be below ground beef - chicken 165 or above, ground beef 155 or above).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the ambient air temperature of the sliding glass dessert refrigeration unit registered 50 degrees
Correction: cold foods should be held at 41 degrees or above. Jar of peppers in this unit registered 48 degrees.
Observed the line cold table (foods) above 41 degrees (tomatoes 51 degrees, cheese 52 degrees, mayo 50 degrees). Pipe frozen underneath.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the rear 2 door refrigeration unit with no date marking (mac & cheese, chopped ham, gravy, etc).
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed rust on the interior of the line sliding glass door refrigeration unit.
Correction: Remove the rust.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a leak underneath the line cold table (condenser?).
Correction: Repair the leak.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the bottom of the rear reach-in freezer is soiled/in need of cleaning.
Correction: Clean the freezer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed a box of napkins on the rear flooring.
Correction: Store all single serve items at least 6" off of flooring.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed the fluorescent light tubes above the grill have no protective shields.
Correction: Provide protective shields for the exposed light tubes.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the service area handsink.
Correction: Supply a sign at the sink.
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03/17/2016 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed a cooked ham roll lying against raw eggs. Observed raw chicken lying against raw ground beef.
Correction: Store raw eggs below/separate from cooked foods and produce. Arrange meats according to internal required cooking temperatures (highest required temperature should be on the bottom/chicken should be below ground beef - chicken 165 or above, ground beef 155 or above).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the ambient air temperature of the sliding glass dessert refrigeration unit registered 50 degrees
Correction: cold foods should be held at 41 degrees or above. Jar of peppers in this unit registered 48 degrees.
Observed the line cold table (foods) above 41 degrees (tomatoes 51 degrees, cheese 52 degrees, mayo 50 degrees). Pipe frozen underneath.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the rear 2 door refrigeration unit with no date marking (mac & cheese, chopped ham, gravy, etc).
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rust on the interior of the line sliding glass door refrigeration unit.
Correction: Remove the rust.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a leak underneath the line cold table (condenser?).
Correction: Repair the leak.
- Non-Food Contact Surfaces
Observation: Observed the bottom of the rear reach-in freezer is soiled/in need of cleaning.
Correction: Clean the freezer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed a box of napkins on the rear flooring.
Correction: Store all single serve items at least 6" off of flooring.
- Light Bulbs Protective Shielding
Observation: Observed the fluorescent light tubes above the grill have no protective shields.
Correction: Provide protective shields for the exposed light tubes.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the service area handsink.
Correction: Supply a sign at the sink.
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03/15/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the sliced tomatoes on the line cold table registered 50 degrees
Correction: should be 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed ready to eat foods in the rear reach-in refrigerator with no date marking (ham, turkey, ground beef patties, etc.).
Correction: Supply date marking for all ready to eat foods held for 24 hours or more.
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12/29/2015 | Risk Factor | |
No critical violations noted.
No violation noted during this evaluation. | 08/18/2015 | Risk Factor | |
This is a reinspection
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the prep are handsink.
Correction: Supply a sign at the sink.
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04/24/2015 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed the large lexan container of cooked greens registered 50 degrees
Correction: should be 41 degrees or below. Container of string beans registered 45 degrees
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed sliced tomatoes on the prep line cold table at 46 degrees, should be 41 degrees or below. Food items are iced but unit not maintaining foods at proper temperature.
Correction: Have the cold table checked/serviced. Refrain from using foods held at above 41 degrees for more than 6 hours.
- Non-Food Contact Surfaces
Observation: Observed oil build up underneath the cook line equipment.
Correction: Clean under equipment.
- Kitchenware and Tableware (corrected on site)
Observation: Observed clean utensils in bucket adjacent to steam table with the food contact surface upward.
Correction: Invert clean utensils,handles upward.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the prep are handsink.
Correction: Supply a sign at the sink.
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04/13/2015 | Routine | |
| No violation noted during this evaluation. | 02/25/2015 | Complaint | |
| No violation noted during this evaluation. | 02/11/2015 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw eggs in the line reach-in being stored above cooked sausage.
Correction: Store raw eggs below cooked foods. Eggs were put on bottom.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods (shredded cheese) on the cold table at 46 degrees
Correction: should be 41 degrees or below.
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01/27/2015 | Risk Factor | |
Discussed thawing chicken in sink. Water was 80 F. Immerse foods during thawing process, do not allow foods to go above 41 F. Discussed meat loaf cooling. This is your homework. Use your thermometer and verify that by placing meat loaf in freezer cools to 70 F in 2 hours and then to 41 F in 4 more hours. Note: Pot roast and prime rib come in cooked. Facility was bombed on 8/18. PCO services every two weeks. Continue to clean up after each chemical service. Note: Gaskets for units have been ordered.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw turkey burger stored above ground beef in reach in. Raw oysters stored above ready to eat food in front reach in.
Correction: Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese slices 47F. Sandwich table not holding foods below 41 F.
Correction: Owner to repair or replace this unit. It has been an ongoing problem. cheese and tomatoes were relocated to lower unit which was 41.6 F.
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08/25/2014 | Risk Factor | |
Tea spouts are plastic, therefore no corrosion seen
No violation noted during this evaluation. | 06/27/2014 | Complaint | |
I recommend time control for waffle and pancake batter. Place on 4 hour time control. Salmon cake mixture was prepared about an hour prior to my visit. It was found at 61 F. This is to cool to 41 in 4 hours. It was found in a deep covered plastic container inside reach in. Cook placed in freezer. Consider prechilling can of salmon before prepping. Please share this information with all staff responsible for food prep and cooking. Better temperature control is needed in restaurant. Area under flat top grill has been cleaned. It looks good. New ceiling panels installed in front. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Salted herring in bucket on floor under sink. (68 F) 2. Bacon on counter up front at 100.9 F and another pulled up front at 84 F. 3. Corned beef (uncut) found at 71 F.
Correction: 1. Salted herring label indicates that this to be kept refrigerated. Worker placed in refrigerator. 2. We discussed placing bacon on time control. The new batch was placed on time. This was cooked this morning. Four hour time limit on counter. THe other bacon was placed into the freezer to cool further. 3. Corned beef was returned to refrigerator after cutting some for special today. Ensure food is not overlooked.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Crab found without date.
Correction: Cook placed date when she knew product was delivered.
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04/23/2014 | Risk Factor | |
Cleaning items were corrected. However, today I observed many other items of concern. Food was thawing in standing water and on counter. Steam table was not working and food containers were on counter at improper temperature. Bacon 112 F, sausage gravy 107 F, soup 59 F, potatoes 42 F. A rack of whole shell eggs found on cookline. These must be maintained at 41 F or below. These were returned to refrigerator.
Sandwich table had elevated temps today, tomatoes 45 F
No violation noted during this evaluation. | 04/14/2014 | Follow-up | |
Thorough cleaning is needed on right side of grill. There is too much grease build up. Legs and support to dish table are dirty. There are dropped utensils under/behind dishtable. Clean up this area. Do not block handsinks. A large box was sitting on top of handsink in back. Waffle batter had a good temperature today. Keep time control in mind if product is in and out of box too often. Permit expires 4/30/14. Clean up these areas, check with a flashlight and call me for reinspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following were found dirty: Right side of flat top grill, drawers under grill, underside of grill, latch to refrigerator cabinet under dessert display case.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under dishtable has trash. Legs of and Pipes under dishtable found dirty.
Correction: Clean these areas.
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03/18/2014 | Follow-up | |
You may consider placing waffle batter on time control since it is in and out of refrigerator all day long. You must maintain 41 F or below. Time control will allow up to 6 hours as long as it stays below 70 F. You must write a policy and track the time. The above to be corrected and call for reinspection. Permit expires 4/30/14. Thermometers had to be calibrated today. These should be checked periodically. Front and back cooks to have access to thermometers at all times and use them.
- Critical: Cooling* (corrected on site)
Observation: Cooked lima beans noted not being adequately cooled to prevent the growth of harmful bacteria. 49 F after cooling from last night. Found sliced tomatoes at 45 F in sandwich unit.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. It appears tomatoes were not prechilled before slicing and placing in make table. Beans and tomatoes were discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty: Right side of flat top grill, drawers under grill, underside of grill, latch to refrigerator cabinet under dessert display case.
Correction: Clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front.
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 - Cleaning Frequency and Restrictions
Observation: Floor under dishtable has trash. Legs of and Pipes under dishtable found dirty.
Correction: Clean these areas.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/21/2014 | Routine | |
I found a deep plastic container of green beans at 70 F in reach in. These were divided into 2 shallow pans and placed in freezer. Cool quickly. Meat loaf on counter at 138 F. If you are trying to cool, then take steps to cool--remove grease. Meat loaf was placed in freezer. Replace cracked sugar bin. New carpet looks good. Ceiling tiles by front cookline have been cleaned.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw herring stored over cooked foods in reach in.
Correction: PIC relocated. Remember the correct heirarchy of food storage is dependent on the cooking temperatures of the raw food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham 45 F, sliced tomatoes 49 F in sandwich unit..
Correction: Ice in bags is a "band aid" for the problem. Do not over fill containers. Maintain 41 F or below. Unit to be working.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer has areas that were found dirty.
Correction: Clean and sanitize thoroughly. I recommend using a spray bottle of sanitizer to spray down equipment for proper sanitizing.
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10/08/2013 | Risk Factor | |
Other observations: carpet in dining room is soiled. Caulking is mildewed around soda machine. Ceiling panels are soiled. If you cannot clean the panels replace with smooth faced vinyl panels. Discussed salmon mixture. Cool to 41 degrees in 4 hours. Consider mixing and placing in freezer for approximately 30 minutes to drop temperature quickly. 100 ppm dishwash.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream pie 48 degrees, cheese 48 degrees. It appears doors were kept open for too long during salad prep. Lower unit had air temperature of 39 degrees. Unit is working fine.
Correction: PIC removed TCS foods. Return when upper unit has returned to 41 degrees.
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06/25/2013 | Risk Factor | |
Do not store cups on cloth. Permit issued. 100 ppm dishwash.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fish, oysters stored above cooked bacon, cheese.
Correction: Store raw foods lower in refrigerator.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled breading.
Correction: Identify.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on several different foods: cooked potatoes, cooked pot roast, hot dogs, cream pie.
Correction: All of these to be dated.
- Equipment - Good Repair and Proper Adjustment
Observation: Torn gasket on door to front display.
Correction: Repair.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cardboard box (tea) reused for margarine storage.
Correction: Do not reuse cardboard.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty and to be cleaned: interior of reach in sandwich unit, side of cook line. Top of oven shelf under oven needs cleaning/resurfacing.
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light shields missing in kitchen.
Correction: Install.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under dishmachine is dirty
Correction: Corner of floor inside closet is dirty
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03/19/2013 | Routine | |
Also, sanitize slicer, large cutting boards and counter with a spray solution of 100 ppm chlorine. Other observations: seal concrete block for cleanability. Label sugar containers (corrected). Clean ceiling vents. Replace missing vent. Clean drips on ceiling near roof access. Clean floor around wheels of 3 door. Clean shelf under can opener. Pest control visits 12/4, 12/17.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1. Sandwich unit had elevated temperatures where ice was missing. Cheddar cheese 46 degrees, sliced tomatoes and Swiss cheese 46 degrees. Pancake batter 48 degrees.
2. Pie case had varied temperatures because it was filled too full. Plates/containers were stacked. Temperatures ranged from 42 degrees (cream pies) to 45 degrees (cobblers and shredded cheese).
Correction: 1. More ice was added in bag on top. I recommend you place batter on 4 hour time control. Do the same for waffle batter. Since it is constantly in and out of refrigerator it cannot maintain 41 degrees. Start tracking time. 2. PIC relocated cheese to lower unit.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Sanitizer strength in wiping cloth was >200 ppm.
Correction: PIC changed. 100 ppm is recommended. Test with kit.
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12/21/2012 | Risk Factor | |
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