Discussed employee health, temperature monitoring for hot & cold holding of foods, reheating to proper temperatures, proper bulk cooling techniques and active managerial control with the owner (via phone) and the Person-In-Charge.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Discussed active managerial control with the Person-In-Charge and sought corrective actions.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to change disposable gloves and wash his or her hands before engaging in other food preparation duties. Employee was observed opening the walk-in freezer door with the same gloves / hands that had just handled raw chicken.
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. Person-In-Charge was notified immediately and a chlorine sanitizing solution of 100 ppm was created to clean the door handles for the walk-in freezer and walk-in cooler.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Spice rack had a more open top and should have a solid shelf to preclude possible contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Discussed spice storage and spice protection with PIC.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (large bag of potatoes).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
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. Person-In-Charge asked staff to take corrective actions with a large pot of cooked tomatoe sauce. Corrective actions were taken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Previously prepared foods being staged in the smaller refrigeration unit / "sandwich unit" on the cook line measured 45-47 F. Some foods were identified by the PIC as being staged there overnight, other foods were identified as being put into this unit less than 2 hours ago.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Owner was called and gave permission to the PIC to voluntarily discard all foods that had exceeded 41 F more than four hours in this refrigeration unit. PIC relocated other foods to another refrigeration unit that was operating at 41 F or below. Corrected. (Discussed monitoring cold holding temperatures with the PIC).
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on mulitple refrigeration units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Discussed with the Person-In-Charge.
- 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: 1) can -opener blade and 2) soda gun dispenser nozzle in the front bar area..
Correction: Clean and sanitize these surfaces for food contact. Wash, rinse and sanitize food contact surfaces as needed, prior to storage or nonuse.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the dish washing area is blocked by a large power washing machine, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Please remove the power washing machine as discussed. (CORRECTED).
- Handwashing - Using a Handwashing Lavatory
Observation: The front bar area hand sink was partially blocked by multiple electrical wires servicing the cash register. Please reroute these wires and stock the sink with soap and paper towels.
Correction: Remove electrical wires blocking access to the front bar hand sink. (Discussed with PIC).
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dish area hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the front bar hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Please stock front bar sink with disposable paper towels.
- Hand Drying Provision
Observation: No disposable paper towels were available at the front bar sink. Paper towel dispenser at the back dish area hand sink was nonfunctional.
Correction: Maintain disposable paper towels at all hand sinks so that staff can adequately and properly dry hands after hand washing. PIC was asked to correct these situations.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cook line floor (under equipment) noted in need of cleaning. Significant grease and food debris build-up observed.
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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01/12/2016 | Routine | |
Staff knowledgeable about food safety. Temperature controls in place.
- 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: Walls in prep area and towels station..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vents noted in need of cleaning. Significant soil accumulation observed on vents throughout kitchen.
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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04/07/2015 | Routine | |
Discussed employee health policy. (Information was provided).
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Kitchen worker observed wearing disposable gloves while working with raw chicken. Gloves were removed but worker did not wash hands before continuing with other food preparation duties.
Correction: Train all food preparation staff to remove disposable food-service gloves, wash hands before continuing with other food preparation duties (including handling of clean equipment).
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cook line and in storage 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. Owner agreed to purchase new cutting boards.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dishmachine was dispensing at zero chlorine residual. Food contact surfaces may not be getting properly sanitized. Management has the responsibility for verifying sanitizing solutions are at effective strength(s).
Correction: Adjust the chlorine sanitizing solution to a level as stated on the equipment specification plate for this dishmachine. Worker set-up the three compartment sink (150 ppm available chlorine) to provide a sanitizing capability until the machine is repaired. Cook reported that dishmachine technician is scheduled to come today. .
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dish washing area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Discussed with owner.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vent above the dishmachine area 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. Discussed w/ owner.
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10/22/2013 | Routine | |
Routine inspection notes good food temperatures for cooking, hot holding and cold holding. Discussed employee health policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish area employee observed handling soiled dishes and then clean ones without first washing hands. Dish area employee was using the side dishmachine sprayer to rinse hands.
Correction: Train employees to effectively wash hands at the nearby hand sink after handling soiled dishes before handling clean ones.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop observed stored directly on top of the ice machine (no protective holder). Corrective action taken by owner.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially prepared foods in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Owner agreed to corrective action. (Dish machine was sanitizing properly at 100 pmm available chlorine on final rinse).
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Small presence of pests observed (roaches). Owner called a licensed pest control operator during the inspection to schedule a treatment.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Corrective action was taken.
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01/14/2013 | Routine | |
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