Manager is knowledgeable, responsive, and personable. Facilities are spacious, with abundant refrigeration, good lighting, and knowledgeable staff.
Facility continues to see improvement over background areas. The areas remaining that have old soil are primarily far background.
There have been 4 new compressors installed in the line of prep tables, correcting problems with temperature control in those units. Operator states that they now have a very capable refrigeration specialist who is properly correcting issues with all of the refrigeration units. This repair service was called for the two prep tables in question from today's inspection.
The dish area had a noticeable odor at inspection due to an over-full grease trap, but it had already been scheduled for service.
Notes to management:
When cooling bulk lots of red potatoes, it is recommended that you use shallow metal pans without lids, and monitor temperature drop. Keep an eye on the mopsink faucet, insuring staff are turning off and draining the hose when not in use so as not to ruin the backflow prevention device. Continue to address background soil in the remaining areas. During monitoring of the refrigeration units, it is recommended that you check both the unit's thermometer, and an internal food temp in each unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pre-portioned servings of fettucini alfredo with broccoli, lasagna with meat sauce, and macaroni & cheese were cold holding in the prep table under the microwaves at improper temperatures (foods were 46F). Also, the prep table under the meat slicer, which houses deli meats and cheeses, was found to be at 49F, with the products therein also 49F.
Correction: Lasagna with meat sauce, which had been made 2 days before, was voluntarily disposed at inspection. The alfredo product had been made that same day and manager relocated it to the walk-in cooler, along with the mac and cheese. Repairman was called. Meats and cheeses from the meat slicer prep table were also relocated to the walk-in while the unit is being repaired.
- 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: waffle iron for making cones, which had been used the previous day and had not been cleaned.
Correction: Clean and sanitize these surfaces for food contact. Food residues should be removed from equipment and surfaces within 4 hours of first use, with a complete wash/rinse/sanitize procedure followed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some background areas still have soil. It was noted that the prep table interiors are carrying significant accumulations of organic soil and some mold, the dessert cooler has food residues in the interior and old accumulations along its sidewall and base, the prep tables' vent panels have soiled blades (these are not easy to clean), the FRP board near the primary handsink shows heavy spatter that is not being cleaned, and the mopsink enclosure have heavily soiled walls. It is also noted that the air vents near the mopsink area have soiled filter pads and possible mold around the frames.
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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01/05/2016 | Routine | |
Management was knowledgeable and responsive, and had responded properly when freezer went down. Repairmen were in the facility that morning and returned during inspection to complete the repair. Facility continues to see improvement in overall background cleanliness and organization.
Note to management: direct attention to proper temperature control by checking twice a day an internal food temp of items being held under refrigeration in each of the cold-holding units. Ensure control over the reheating process, to be from 41F to 165F within 2 hours (monitored). Verify that all staff are well-versed in proper cleaning procedures for clean in place equipment such as the meat slicer and waffle cone iron (wash, rinse sanitize), and that all food contact equipment (knives and cutting boards) must be washed with soap, rinsed with clear water, and sanitized and air dried within 4 hours of use. Ensure marking of knife handles is with something that meets requirements of being smooth, non-porous, and easily cleanable.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheesecake, whipped cream, pasta alfredo, dip, and sliced deli meats were noted cold holding at improper temperatures. The Delfield dessert cooler (43F), Delfield 2DR SS under-cabinet cooler (46F), and the Delfield cooler under the meat slicer (46F) were out of temperature control.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated and units were turned down at inspection. Refrigeration repairmen were present for another reason, and were asked to look at all out-of-temp units. Management is to ensure an internal temp of food is checked in these units twice a day to ensure proper function.
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10/06/2015 | Routine | |
Restaurant has seen improvement since last inspection. Background areas have seen significant improvement, with removal of much of the accumulated soil on backsplashes, walls, floors, and lower shelves. Grease trap has been serviced and no longer is producing an odor. Mineral salts under the warewasher have mostly been eliminated. Hand sinks are clean and accessible. Tea cans are covered. It should be noted that there are two prep tables which have problems with condensate building up on the floor of the prep table. This needs to be controlled, water eliminated, and no food containers stored in pooled water.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that several food packages were not stored 4" or more off of the floor. Boxed food and in-use containers of ice cream were stored directly on the floor in the freezer. ;Properly store all food items at least 4" off of the floor.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures (was reheated from refrigeration and placed in pot 20 minutes ago, and manager states he verified the reheat was to 165F).
Correction: Rapidly reheat to 165F for 15 seconds and hot hold at 135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pre-cooked baked potato boats cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Avoid piling foods above the level of the prep table refrigeration surface,
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of organic soil on the inner door of the walk-in cooler
Correction: Eliminate residues on door, and ensure future cleaning is of adequate frequency to prevent buildup of residues.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for cooking waffle cones was observed with visible accumulations of soil and debris.
Correction: Clean waffle cone grill at each use, or at a minimum 4 hours after use. Cleaning must eliminate all food residues and provide wash/rinse/sanitize of surface.
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12/15/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Prepared tea (bulk, in dispensers) stored uncovered in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
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02/18/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
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: Tea was stored in a location where it is subject to splash, dust or other contamination.
Correction: Store Tea where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.Always keep a lid on the container the keep out contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat mixed dressings, dips,cooked potatoes,and sandwich meat in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Time as a Public Health Control*
Observation: Cooked crumbled bacon for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
The manager stated that the bacon was cooked the day before
Correction: it was observed sitting on the counter at 80 degrees not labeled.
- 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:warewash area, prep-table coolers, all cutting boards,soup hot holding area,food prep sink. .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area in the prep cooler 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Insecticide found- (Ecolab SST-50 & Fly bait).
Correction: Remove unnecessary poisonous or toxic materials.
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02/07/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Mac & cheese & lasagna cold holding at improper temperatures
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 - 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 - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) on all large prep table 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: Toxics - Storage of Toxic Containers*
Observation: Containers of stainless cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/20/2012 | Routine | |
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