All food temperatures taken were internal.
Although an employee has completed the required food mangers course, the certificate has not been registered with out office. Please register your certificate so the facility is in compliance with local code that requires each facility to have a certified food manager registered with our office at all times. This employee is responsible for training all employees in food safety.
The dish machine sometimes gets a kink in the line and does not dispense sanitizer at the correct concentrations. Test dish machine daily to ensure it is properly sanitizing.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation after touching the soiled faucet knobs of the three compartment sink.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers and squeeze bottles.
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) (repeated violation)
Observation: Wiping cloths improperly stored between use on make table surfaces and sitting on side of handsinks. Handsinks are not clean and could introduce contamination.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: There were small glass shards present on the cookline make table. Although no foods were being prepared at that time small shards of glass were laying less than an inch from the knife and could have potentially been introduced to food or food wrappers. Employees were unaware of the glass.
Correction: Protect food from miscellaneous sources of contamination.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods are cold holding at improper temperatures: Heavy cream 46*F in the seafood make table
Correction: Ham- 51*F, Turkey- 48-51*F, roast beef- 57*F, ham- 46*F, roast beef- 45-47*F and tuna- 45*F in the top right corner of sub make table and in the interior of sub make table
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna and marinara 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the cookline make table and pizza make 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. Place thermometer near front of the unit.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar keg cooler and beer cooler has standing water, the waste collection compartment is not properly sloped to eliminate pooling water, or the drain is clogged.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the quaternary ammonia tablets used in the three compartment sink.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mopsink, kitchen handsink, dishmachine drainboards, three compartment sink, back prep table and sink, and restroom handsinks are no longer properly sealed to adjoining equipment or walls.
Correction: Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: a few door gaskets on refrigerators and freezers are torn, several food storage and dish storage racks are rusting, pot hanger over three compartment sink rusted, bar beer cooler interior rusted, shelves in a few refrigeration units (especially in the walk in cooler) rusted.
Correction: Replace or repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Steak knives handles are worn with wood splintering and some containers and utensils are damaged.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the coffee maker nozzle, ledge where ice scoop is stored and bar soda gun was soiled.
Correction: Clean these surfaces 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface have accumulations of grime and debris: lower shelves of prep tables, dry goods food storage shelves, walk-in cooler shelves, refrigeration/ freezer door gaskets, outsides of many food storage containers, ledge where ice scoop is stored, interior of beer cooler and reach in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination on the bar counter, this area is exposed to the public and can be easily touched or sneezed on.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs along the cookline ceiling are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor tiles damaged in walk-in cooler, base tile at back storage room entry damaged, grout deteriorating around dish area drain, 2 ceiling tiles have water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are noted in need of cleaning: floor under cookline and ceiling tiles in kitchen are soiled/stained and some are dusty.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical in spray bottle is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/15/2015 | Routine | |
All food temperatures taken were internal.
Find out if the rib eye steaks are whole muscle or if they have been pinned, jaccarded or tenderized. These two categories of steak have different cooking temperatures and if the meat is in fact whole muscle, a whole muscle guarantee letter should be obtained by the supplier and kept on file.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. A handout containing employee health information was provided and hung up on the side of the refrigerator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored above food prep surfaces.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of dry wiping cloths. The cloths are used to wipe cutting boards and knives multiple times while preparing foods.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers and not used to wipe down food contact surfaces. If a cloth is re-used it must be stored in sanitizer.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The following foods were cold holding at improper temperatures:
-Butter- 76*F out at room temp
-Povolone-47*F, Salami-55*F, Ham-46*F, Turkey-51*F, Roast Beef-55*F in the sub make table
-Butter- 54*F, Sour Cream-52*F and Whip Cream-51*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The operator stated that the temperatures are good until lunch rush hits and they have to leave the tops of the units open. These foods should be maintained at 41*F or lower. If the refrigerator is not capable of maintaining proper temperatures the foods must be on ice or relocated to a unit. Discontinue using the salad make table and sub make table until they are serviced and capable of cold holding foods at 41*F, or lower.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Rue and Garlic and Oil 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.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The plywood dry food storage shelves in the back storage room are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Seal the plywood. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar beer cooler and salad make table have pooling water in the inside of the unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the quaternary ammonia tablets.
Correction: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep sink counter and three compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
- Reach in refrigerator down
- The gaskets are torn on the pizza make table, grill make table, undercounter freezer, walk-in cooler and single door refrigerator
- The surface is worn/rusted of the walk-in cooler shelves, interior of beer cooler floor, reach in cooler shelves, floor mixer
-Handle/lock on restroom door is missing
-Hood filter not in place
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Most of the cutting boards are heavily scratched and scored, including the butcher block prep surface at the grill make table. The food contact surfaces are 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: 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: several cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
-some utensil handles have embeded rebris in the handles
-several vents in ceiling are dusty/have mold
-sides of cooking equipment have a build up of grease
-ventilation hood over the cookline has heavy grease and dust accumulating on the filters
-the dry foods storage shelves, undercounter freezer interior, walk-in cooler shelves, lower grill shelf, reach in cooler shelves are soiled
-most of the refrigerator/freezer door gaskets are soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the spray hose at the dishmachine and the flood rim level of the dishmachine spray sink is not observed. The spring that holds the hose up is missing, so the sprayer hangs in the sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. This can be achieved by replacing the spring on the hose.
- Light Bulbs Protective Shielding (repeated violation)
Observation: All of the light bulbs in fixtures in the front part of the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb. Shield tubes can be bought. It is much brighter in the room since the new light fixtures were added.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: grout deteriorating in between floor tiles in the dish room, walk-in cooler/freezer has cracked tiles and some ceiling tiles in facility are water damaged or stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/25/2015 | Routine | |
All food temperatures taken were internal.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers and squeeze bottles.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses with the handle down in the food product. Plates and single service containers are being used as dispensers. These items are not approved since they have no handle and the containers are not durable.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter Pats (45-55*F), Butter (54*F) in container and Half and Half (45-49*F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not leave butter and half and half setting out at room temperature, unless there is a documented time control policy and foods on time control are discarded at 4 hrs from the time they are placed on time control.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked burgers and steaks provided on the menu does not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. The menu should identify the exact menu items that should be cooked to order by including a statement that identifies the possible under cooked or raw food items that are offered on the menu. Example "*Burgers and Steaks may be cooked to customer specification (or cooked to order). Consuming raw or undercooked meat may increase your risk of foodborne illness".
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dry foods storage shelves in the back of the kitchen are made of bare wood and are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Please seal shelving unit.
- Equipment Compartments, Drainage (repeated violation)
Observation: Standing water observed in the keg cooler at bar.
Correction: Repair or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in restroom, kitchen and three dishmachine drainboards and three compartment sink is no longer properly sealed to walls (the caulking has deteriorated or split).
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Hood filters are not in place, the door gaskets to the walk-in cooler, make table and freezer are torn, the lid to the salad make table is broken, several refrigeration and freezer units have rusting shelves, floor mixer is rusting, lower prep table shelves are becoming corroded and some storage racks for dishes are rusting.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make tables and some of the smaller cutting boards 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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Several food storage containers and pizza padles are pitted, cracked or broken.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The ice machine's shoot was observed soiled.
Correction: Clean the surface as often as needed to prevent build up.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: refrigeration door gaskets, sides of cookline equipment, under cookline equipment, many storage shelves, lower prep table shelves, outside of bulk food storage containers and some food storage containers of spices etc., walk-in cooler shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates and pans were observed stored unprotected on tops of shelves.
Correction: Store pans in a protected location or inverted.
- Plumbing System Maintained in Good Repair
Observation: Plumbing is leaking in the freezer leading to a large build up of ice. The hot water was turned off in the women's rest-room (corrected during inspection).
Correction: Repair and maintain all plumbing components and fixtures.
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02/24/2015 | Routine | |
This follow-up is being conducted to check on the temperatures of the sub make station and grill make station and cooling temperatures. Risk control records were reviewed as well. Both make tables were cold holding foods at proper temperatures. No foods were observed cooling. 2015 Permit Issued. Records were reviewed for risk control plan and effort was made and many temperatures were recorded. Records stopped on 12/17/14.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: There are many risk factors out of compliance including: cold holding, cooling, employee health, discarding of food out of date, ensuring fish has undergone parasite destruction by obtaining certification from supplier, the facility lacks a certified food manager, and the improper storage and labeling of chemicals. Active managerial control of risk factors has not been demonstrated and must be obtained.
Correction: In order to gain compliance under demonstration of knowledge the facility must improve its out of compliance risk factors. Active managerial control will be established and a risk control plan will be implemented. In order to remediate cold holding and cooling risk factors a log will be kept of food temperatures cooling, ambient air temperatures of units, and individual food temperature in the units. The facility will also log what foods are discarded if they have not been used in 7 days, this will help them gain information on how much food to prepare in the future. The facility will post employee health information so employees are aware of what symptoms and illness to report to the person in charge. The facility will do this for one month and the records will be provided to the inspector during the next routine inspection.
- Critical: Cooling* (repeated violation)
Observation: Pasta sauce (51-75°F) and hamburger meat (122°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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. The foods were reheated and insturction were provided for proper cooling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked burgers, steaks, tuna and salmon provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/30/2014 | Follow-up | |
All food temperatures taken were internal.
This follow-up inspection is being conducted to address cold holding temperatures in the seafood make table drawers and sub make table. The foods in the sub make table are cold holding at proper temperatures on the top rail. Foods have been removed from the inside of main part of unit until a new gasket is placed on the door. Once the gasket is placed on do not use the unit to store foods until it is capable of maintaining food temperatures of 41*F, or lower. Until the unit is repaired, foods placed in the unit should be placed in a container of sufficient ice and food temperatures monitored periodically to ensure they remain at proper temperatures. The food in the seafood make table was at proper temperatures. The foods in the drawers have been rearranged so that potentially hazardous foods are not in the drawer that comes open all by itself. It is recommended that food temperatures be periodically monitored to ensure they remain at the proper temperatures.
During the inspection improper cooling was noted of sausage and pasta sauce. The sausage was at 77*F after 3 hrs of cooling and the pasta sauce was cooled on Saturday November 29, 2014 and the cooling log indicated that the sauce was at 80*F after 2 hrs, but no corrective action was taken and it was allowed to continue cooling. The more recent foods cooled were not kept in the log, including the one's cooked this morning and improperly cooling.
An employee is enrolled in the servesafe course to be taken this month.
The salmon is farm raised.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: There are many risk factors out of compliance including: cold holding, cooling, employee health, discarding of food out of date, ensuring fish has undergone parasite destruction by obtaining certification from supplier, the facility lacks a certified food manager, and the improper storage and labeling of chemicals. Active managerial control of risk factors has not been demonstrated and must be obtained.
Correction: In order to gain compliance under demonstration of knowledge the facility must improve its out of compliance risk factors. Active managerial control will be established and a risk control plan will be implemented. In order to remediate cold holding and cooling risk factors a log will be kept of food temperatures cooling, ambient air temperatures of units, and individual food temperature in the units. The facility will also log what foods are discarded if they have not been used in 7 days, this will help them gain information on how much food to prepare in the future. The facility will post employee health information so employees are aware of what symptoms and illness to report to the person in charge. The facility will do this for one month and the records will be provided to the inspector during the next routine inspection.
- Critical: Cooling* (corrected on site)
Observation: Sausage at 77*F after 3 hrs of cooling noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Cooling* (repeated violation)
Observation: Pasta sauce (51-75°F) and hamburger meat (122°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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. The foods were reheated and insturction were provided for proper cooling.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Butter 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.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked burgers, steaks, tuna and salmon provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/03/2014 | Follow-up | |
A follow-up inspection was conducted to check on cold holding temperatures of the seafood refrigeration unit and sub refrigeration unit.
The seafood unit was cold holding at the proper temperatures at the top rail, but the refrigerated drawers in that unit had slightly elevated temperatures. The gaskets on these units are not getting a good seal and one of the doors opens by itself sometimes
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: There are many risk factors out of compliance including: cold holding, cooling, employee health, discarding of food out of date, ensuring fish has undergone parasite destruction by obtaining certification from supplier, the facility lacks a certified food manager, and the improper storage and labeling of chemicals. Active managerial control of risk factors has not been demonstrated and must be obtained.
Correction: In order to gain compliance under demonstration of knowledge the facility must improve its out of compliance risk factors. Active managerial control will be established and a risk control plan will be implemented. In order to remediate cold holding and cooling risk factors a log will be kept of food temperatures cooling, ambient air temperatures of units, and individual food temperature in the units. The facility will also log what foods are discarded if they have not been used in 7 days, this will help them gain information on how much food to prepare in the future. The facility will post employee health information so employees are aware of what symptoms and illness to report to the person in charge. The facility will do this for one month and the records will be provided to the inspector during the next routine inspection.
- Person in Charge (repeated violation)
Observation: Certified Food Manager is no longer at facility.
Correction: Obtain a new Certified Food Manager.
- Critical: Cooling* (repeated violation)
Observation: Pasta sauce (51-75°F) and hamburger meat (122°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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. The foods were reheated and insturction were provided for proper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods are cold holding at improper temperatures:
Ham- 48-52 °F in the sub MT, Tuna 50°F in sub MT, roast beef 48°F in sub MT, Sliced cheese 47-53°F in the grill MT, Scallops 50°F in the seafood MT, Shrimp 53°F in the seafood MT, Shrimp 53°F in the seafood MT, Pasta 57°F in the seafood MT, Heavy Cream 58°F in the seafood MT, Par-cooked Chicken 49°F in the seafood MT, Raw Chicken 50°F in the seafood MT, and Butter 60°F out at room temperature.
Correction: The seafood and sub make table refrigeration units are not to be used for cold holding foods until they are capable of cold holding foods at 41°F, or lower. A risk control plan will be implemented, so that temperatures can be tracked. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or ice down foods. A 4 hr time control can be used if the time is tracked in a log. These units are not to be used for cold holding foods until they are capable of cold holding foods at 4°F, or lower. A risk control plan will be implemented, so that temperatures can be tracked.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked burgers, steaks, tuna and salmon provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/17/2014 | Follow-up | |
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Parasite destruction letter must be obtained for the salmon and must be obtained to ensure the salmon is parasite free since it is offered in a undercooked form that does not destroy parasites. A risk control plan will be implemented for the critical risk factor violations.
- Critical: Demonstration of Knowledge*
Observation: There are many risk factors out of compliance including: cold holding, cooling, employee health, discarding of food out of date, ensuring fish has undergone parasite destruction by obtaining certification from supplier, the facility lacks a certified food manager, and the improper storage and labeling of chemicals. Active managerial control of risk factors has not been demonstrated and must be obtained.
Correction: In order to gain compliance under demonstration of knowledge the facility must improve its out of compliance risk factors. Active managerial control will be established and a risk control plan will be implemented. In order to remediate cold holding and cooling risk factors a log will be kept of food temperatures cooling, ambient air temperatures of units, and individual food temperature in the units. The facility will also log what foods are discarded if they have not been used in 7 days, this will help them gain information on how much food to prepare in the future. The facility will post employee health information so employees are aware of what symptoms and illness to report to the person in charge. The facility will do this for one month and the records will be provided to the inspector during the next routine inspection.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Certified Food Manager is no longer at facility.
Correction: Obtain a new Certified Food Manager.
- Records - Creation and Retention (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked salmon that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Cooling*
Observation: Pasta sauce (51-75°F) and hamburger meat (122°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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. The foods were reheated and insturction were provided for proper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods are cold holding at improper temperatures:
Ham- 48-52 °F in the sub MT, Tuna 50°F in sub MT, roast beef 48°F in sub MT, Sliced cheese 47-53°F in the grill MT, Scallops 50°F in the seafood MT, Shrimp 53°F in the seafood MT, Shrimp 53°F in the seafood MT, Pasta 57°F in the seafood MT, Heavy Cream 58°F in the seafood MT, Par-cooked Chicken 49°F in the seafood MT, Raw Chicken 50°F in the seafood MT, and Butter 60°F out at room temperature.
Correction: The seafood and sub make table refrigeration units are not to be used for cold holding foods until they are capable of cold holding foods at 41°F, or lower. A risk control plan will be implemented, so that temperatures can be tracked. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or ice down foods. A 4 hr time control can be used if the time is tracked in a log. These units are not to be used for cold holding foods until they are capable of cold holding foods at 4°F, or lower. A risk control plan will be implemented, so that temperatures can be tracked.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) hamburger (prepared 10-29-14) and pasta sauce (prepared 10/22/14) in the refrigerator, the food should have been discarded 2 days ago and 9 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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* (corrected on site) (repeated violation)
Observation: Pizza by the slice 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.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked burgers, steaks, tuna and salmon provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory by the chest freezer.
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 lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach water are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals on the bottom shelf of the shelving unit in dish room are not properly stored to prevent the contamination of lids to food containers.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
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11/06/2014 | Risk Factor | |
This follow-up is being conducted to ensure the seafood make-table (MT), sub MT, and single door reach-in refrigerator is cold holding foods at 41*F or lower, or these units are not being used to store PHF/TCS foods. All three units are not cold holding at proper temperatures. All foods had to be removed from these units. The operator will call once units are properly cold holding. Foods can be placed in units if on ice and maintained at 41*F or lower. A follow-up will be conducted in 10 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar beer coolers waste collection compartment is not properly sloped to eliminate pooling water, or the drain is clogged.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The restroom handsink backsplash, dish machine drainboards, and three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Metal dish rack over three compartment sink rusted
>>Metal shelving units in the walk-in cooler rusted
>>Metal disk rack rusting
>.Lower shelf of prep-tables rusting
>>Some racks in refrigeration units
>>Gaskets torn on sub make table, single door reach-in, pizza make-table, and walk-in cooler
>>paint peeling from floor mixer
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sub make station is 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Many storage shelving units
>>Top of ice machine where scoop is stored (corrected)
>>Outside of bulk food containers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the single door reach-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Walk-in cooler and freezer tiles cracked and some missing
>>One base tile damaged by mop sink
>>Grout deteriorating/missing in between some base tiles
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/28/2014 | Follow-up | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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. Correction Made: Scoops without handles were discarded.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The butter (50°F) in the Stand-Up Refrigeration Unit is cold holding at improper temperatures. The Roast Beef (49°F), Ham (49°F), Salami (54°F), Turkey (49°F), Cheese (45°F), Salami (45°F), Ham (45°F) and Tuna Salad (47°F) in the Sub Make-Table is cold holding at improper temperatures. The Scallops (47°F), Shrimp (48°F), Cooked Chicken (48°F), Raw Chicken (51°F), and Pasta (49-51°F) in the Seafood Make-Table is cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Garlic and Oil and Butter 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.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Correction Made: Foods were labeled and a policy handout was provided.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in more than one refrigeration unit was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The bar beer coolers waste collection compartment is not properly sloped to eliminate pooling water, or the drain is clogged.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- 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 quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The restroom handsink backsplash, dish machine drainboards, and three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Metal dish rack over three compartment sink rusted
>>Metal shelving units in the walk-in cooler rusted
>>Metal disk rack rusting
>.Lower shelf of prep-tables rusting
>>Some racks in refrigeration units
>>Gaskets torn on sub make table, single door reach-in, pizza make-table, and walk-in cooler
>>paint peeling from floor mixer
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sub make station is 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Many storage shelving units
>>Top of ice machine where scoop is stored (corrected)
>>Outside of bulk food containers
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) (repeated violation)
Observation: The sanitizers concentration in the three compartment sink was too low.
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. Correction made: More sanitizer tablets were added to sink.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the single door reach-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the sidewall kitchen handsink.
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: The following physical structures are not maintained in good repair:
>>Walk-in cooler and freezer tiles cracked and some missing
>>One base tile damaged by mop sink
>>Grout deteriorating/missing in between some base tiles
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard. Correction Made: Two windex bottles were labeled.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Lids to food containers were recently washed and placed on the bottom shelf where chemicals are stored.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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07/16/2014 | Routine | |
All food temperatures taken were internal. The light bulb inside of the hobart single door refrigeration unit is not shielded. Discontinue using cardboard on the floor next to ice machine, and to shimmy back prep table leg. All surfaces that are subject to splash must be non-absorbent, smooth and easily cleanable.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of ready-to-eat food (RTE). After dispensing raw chicken with tongs, the tongs are set on the grill make table/cutting board where RTE foods are set for preparation. Bread was set on the make table in close proximity to where tongs were placed. Juices from raw chicken drip off the tongs onto the make table. Furthermore, the make table was observed wiped off with a dry soiled wiping cloth that had no sanitizer, possibly contaminating the rest of the make table/cutting board surface.
Correction: Tongs were placed in a container where cross contamination is no longer possible. The cutting board/ make table was sanitized. Discontinue storing utensils that come in contact with raw animal foods in areas where they could cross-contaminate RTE foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken in the make table rail refrigeration unit is stored right next to cooked eggplant. When dispensing raw chicken it is possible for raw chicken juices to drip into the uncovered RTE eggplant.
Correction: Raw chicken was moved into another part of the make table refrigeration unit where it will not cross-contaminate any RTE foods. In the future, continue to separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Tongs and spoons were stored in warm water that was at 108°F and 115°F. A plate was used to dispenser flour and two cups with no handles were used to dispense bulk flour and sugar. A few handles to dispensing utensils were found stored in the food product of bulk food containers.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use at grill make table.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses on prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna (44-47°F) cold holding at improper temperatures in the sub make table.The tuna was set right at the entrance of the unit door, the side of the tuna that was facing the door was warmer. The rest of the food temperatures inside of the unit were proper.
Correction: Relocate tuna to where it is capable of maintaining food storage at 41°F or below. Ensure that tuna is not set out on the make table any longer that it takes to dispense the amount needed for individual orders.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk (45°F) and Whip Cream (45°F) at improper temperatures in the beer cooler.
Correction: Milk and whip cream are to be relocated to a unit that can properly cold hold. The thermostat was turned down to make the unit colder. The operator will monitor the temperature of the unit and if it can properly cold hold foods at 41°F or lower the foods can be stored in the unit again.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad in the sub make table in the refrigeration unit is not properly dated for disposition. The cooked marinara sauces in the walk-in refrigerator are not date marked.
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* (corrected on site)
Observation: Garlic and oil mixture and butter set out on the cookline 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.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The undercooked burgers provided on the menu do not provide an adequate disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in a few units was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device that is digital and tip sensitive (to take temperatures of thin foods) so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink by sub make table, mop sink, restroom counter splashguards, and dishmachine drain boards are no longer properly sealed to adjoining equipment or walls (caulking cracked/deteriorating).
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in poor repair or damaged:
>>The can opener blade is rusted and dull.
>>The door gasket to the walk-in refrigerator and sub station make table are torn.
>>The liner of the chest freezer is cracking
>>The walk-in freezer has ice built up around the door and it would not shut, employee knocked off ice so it was able to shut, but then it was hard to open.
>>The racks/shelving of walk-in and Hobart single door refrigeration unit are rusting
>>The granite salad maketable cutting board has cracked on the left side and a chunk is missing from granite top, there is another crack along the center
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the make tables (except pizza make table) are heavily scratched and scored, as well as the smaller white cutting boards. 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning:
>>Black knife handle is burnt that was being used at grill make table
>>Pizza board for taking pizzas out of the grill has worn/chipped edges
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Spatulas used at the grill are stored in contact with each other and there is no segregation of the spatulas that are used to handle raw meat just placed on the grill and the spatulas that are used on the cooked meat.
Correction: Spatulas that are used on raw/undercooked foods will be stored on a sheet pan beside grill. All four spatulas were cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the make table used to prepare/store potentially hazardous food items were observed soiled with raw chicken juices. The make table was wiped down with a soiled cloth.
Correction: The make table was sanitized during the inspection. Continue to clean food-contact surfaces of make table no less than every 4 hours and use sanitizer to sanitize the surface to prevent the growth of microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Shelves/racks in the walk-in refrigerator and hobart single door refrigerator
>>Saran wrap holder
>>Gaskets to refrigerators and freezers
>>Liner lining beer cooler (corrected during inspection)
>>Beer keg cooler at bar has beer spill inside
>>Interior of ice machine
>>Exterior iof ice machine where ice scoop is stored
>>Grill cookline has grease buildup on some food cooking equipment
>>Outside of pizza dough scales soiled
>>Tops of bulk food containers soiled
>>Large mixer splatter area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: The paper towel dispenser would not dispense paper towels at the handsink by the sub make table. No other paper towels were provided by the hand sink.
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: The following physical structures are not maintained in good repair:
>>Tiles along the step-up in walk-in refrigerator are missing and damaged.
>> Tile and cove tile is missing on the wall by hot water heater
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle of windex observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bulk sanitizer/detergent stored in contact with bags of flour stacked beside it.
Correction: Containers of chemicals must be located in an area that is not above, beside, or in contact with food, equipment, utensils, linens or single service items.
|
02/24/2014 | Routine | |
All temperatures taken were internal temperatures.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter (47°F) and garlic and oil mixture(58°F) were observed on the line under no refrigeration. Butter (53°F), creamer (49°F), Salami (46°F), Provolone (45°F) in the salad make table cold holding at improper temperatures. Turkey (45-46°F), Ham (44-45°F), roast beef (44°F) cold holding at improper temperatures in the sandwich make table. Milk (50°F) and whipped cream (51°F) in lowboy cold holding at improper temperatures. In use breading not sifted containing potentially hazardous foods under no refrigeration.
Correction: Time as a public health control will be implemented.
- Critical: Time as a Public Health Control*
Observation: Serve by the slice pizza 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.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the pizza paddles is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the pizza paddles to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the foil lining is in poor repair and no longer easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 1) The caulk sealing the three compartment sink to the wall is deteriorating.
2) The dish machine spray sink is not sealed to the adjoining wall.
3) Handsink adjacent to the make table is separating from the wall and not sealed.
4) The prep table with sink is not sealed to the wall.
5) Vanity backplash in women's restroom is not sealed and separating from wall.
Correction: Seal to the wall to prevent splash and debris build-up in crevice.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) racks inside the reach in refrigerator are rusty/coating deteriorated
2) condenser coil covers missing to all make tables and refrigerators
3) door gaskets torn on the undercounter refrigerator, grill make table, fry make table, sub make table, salad make table, pizza make table, and walk-in cooler
4) door gaskets and shelves of currently inoperable undercounter freezer at the cookline
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Racks should be re-coated or replaced in reach-in refrigerator.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich make 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.
- 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: Interior of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following items has accumulations of grime and debris:
1) Ice machine where ice scoops are stored
2) The liner in lowboy is not clean
3) The shelf on backside of oven and green shelving
4) The lids of containers for sugar and spices.
5) Door gaskets throughout the facility.
6) Make table shelving
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: Sanitizer at dishmachine not dispensing at the proper concentration, dishes were not observed sanitized.
Correction: Dishmachine was primed to achieve proper dispensing of sanitizer. Use test strips to test concentration of sanitizer daily.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service lids not stored inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in reach-in refrigerator on the line and behind the line is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand/mop sink in the kitchen.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand/mop sink in the kitchen and in the female restroom.
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 (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the mop/hand sink used by food employees.
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: Burned out light bulb in reach in refrigerator.
Correction: Replace light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following items are not maintained in good repair:
1) Tiles in walk in cooler are missing
2) Holes in walls at hand sink adjacent to make table
3) Holes in walls next to salad make table
4) Hole in wall near hot water heater
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 items were observed in need of cleaning:
1) Wall behind pizza slice shelf
2) Wall above beverage service area
3) Intake vents above prep table
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.
|
08/27/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats on top rail cold holding at 44-46*.
Correction: Corrected by labeling time. Advised to use a time as a control policy where the time the deli meat, cheese, and sliced tomatoes are labeled when they are stocked on the rail (i.e. removed from refrigeration). Any product remaining 4 hours from that time shall be discarded. Also suggested trying ice bath or blue ice below the food containers on the top rail and to use deep metal pans instead of plastic.
|
02/27/2013 | Routine | |
Cased tuna is labeled as "yellowfin". Suggest requesting statement from supplier indicating that tuna is of genus and species Thunnus albacares.
all food temperatures observed are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods are cold holding at improper temperatures: 1) sliced cheese and ham in the salad station at 44-45* 2) sliced ham, roast beef on sandwich station 43-44*
Correction: Cold hold potentially hazardous foods at or below 41*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Steak, burgers, veal, and tuna may be cooked to order but is not disclosed on the menu.
Correction: Provide an asterisk at these menu items with a description that they may be cooked to order. Link the asterisk to the reminder statement at the bottom of the menu "consuming undercooked meat, eggs, shellfish, fish, and poultry may increase your risk of foodborne illness.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the pizza make table refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Cooling, Heating, and Holding Capacities
Observation: The sandwich make table is cold holding food at least 44* (and the fan inside does not feel like it is circulating air0.
Correction: Monitor unit and service if unit can not hold potentially hazardous foods (PHFS) at or below 41*. Thermostat was adjusted but no decrease in air temperature observed. PHFS in the unit were relocated to refrigeration at or below 41*.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1) The caulk sealing the three compartment sink to the wall is deteriorating and stained.
2) The dish machine spray sink is not sealed to the adjoining wall.
Correction: Seal the sinks to the wall since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) racks inside the reach in refrigerator are corroded/coating deteriorated
2) condenser coil covers missing to all make tables and refrigerators
3) door gaskets torn on the undercounter refrigerator, grill make table, sub make table, salad make table, pizza make table, and walk-in cooler
4) red top trash can is in poor repair
5) flat top grill cover plate is missing, knob missing to chargrill
6) paint peeling on floor mixer
7) door gaskets and shelves of currently inoperable undercounter freezer at the cookline
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment. Discontinue using foil to line surfaces as it is not durable.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sub make table is 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food contact surfaces of the meat slicer are not clean.
Correction: Corrected. Ensure the food contact surfaces are cleaned and sanitized after use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: 1) Splatter area of the floor mixer is not clean.
2) Interior panel of ice machine not clean.
Correction: Clean.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The upper interior of the microwave ovens are not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) reach in freezer door gasket stained
2) interior and exterior fryers including wheels and underside ledges
3) underside of flat top rill
4) surface below flat top grill
5) condenser coil recesses of refrigerators
6) conduit behind cooking equipment
7) right side of pizza oven
8) can opener blade
9) green storage rack
10) grill make table door gasket
11) sides of steam table and grill make table
12) exterior surfaces of the floor mixer
Correction: Clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: 1) End caps missing on two light tubes at cookline.
2) Light bulb not shielded in the reach in refrigerator.
Correction: Ensure lights are properly shielded to prevent potential contamination of food. Replace the missing end caps.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the hand sink-mop sink.
Correction: Ensure all hand sinks are supplied with soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the bar hand sink and mop sink-hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of paper towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the mop sink-hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the meat slicer table and can racks adjacent to the walk-in cooler.
Correction: Ugrade lighting in the event of a change in ownership or rremodel in accordance with the current food regulations (50 foot candles and 10 foot candles, respectively.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall along/behind beverage dispensers
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
7) base tiles cracked below dough prep table
8) floor in walk-in cooler towards the walk-in freezer
9) holes in back door
10) wall outlet cover at vegetable prep sink
11) ceiling tiles above the meat slicer are water damaged (and not washable)
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below grills and fryers
2) ceiling vent covers above sandwich prep area
3) ceiling tiles around exhausts at cookline, sandwich prep, and back prep table
4) wall above pizza make table at shelving
5) wall behind dish machine
Correction: Maintain the physical structures clean.
|
02/20/2013 | Routine | |
all food temperatures observed are internal.
Refrigeration tech called during evaluation and arrived onsite to adjust the sub station. Coils were cleaned and temperature dropped to at least or below 41*.
Garlic and oil and butter at cookline just removed from refrigerator and observed at or below 41*. Advised since not maintaining cold holding at or below 41*, product must be labeled as to the time it was removed from refrigerator. If any product remaining at 4 hours from labeled time, it shall be discarded. Discussed using same time method for pizza by the slice since not maintained at 135* once removed from oven.
Cased tuna is labeled as "yellowfin". Suggest requesting statement from supplier indicating that tuna is of genus and species Thunnus albacares.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverages, in non-spill-proof containers, are improperly stored above food and clean food equipment.
Correction: Corrected. Store personal beverages BELOW and separate from food, food contact surfaces, and food equipment, unless they are in a spill-proof container.
- Critical: Package Integrity* (corrected on site)
Observation: 4 cans of pineapple tidbits and 2 cans of tomato puree are damaged on the end or side seams.
Correction: Corrected. Ensure staff that are putting away stock are knowledgeable as to dented cans and that damaged food, if returned for credit, are stored separate from undamaged food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk dry food containers not labeled as to contents.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage
Observation: Non-handled cup and container used to dispense bulk dry food are stored in the food contents.
Correction: Provide HANDLED containers to dispense food and store them in the food with the handle OUT of the food contents.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bags of bulk onions stored on the floor in the walk-in cooler.
Correction: Store the onions elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods (phfs) are holding at improper temperatures : 1) roast beef 48* on top rail of sub station 2) ham (top) 49*, bottom 44* on top rail of substation 3) breading for chicken, reserved for next day use, not sifted at least once every 4 hours.
Correction: Corrected. Per PIC, the lid to the unit was left open for a short time this morning. Cold hold phfs at or below 41*. The breading was discarded. Advised that if breading to be reserved for later use, it shall be sifted once every 4 hours and then stored in a clean, dry container.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Steak, burgers, veal, and tuna may be cooked to order but is not disclosed on the menu.
Correction: Provide an asterisk at these menu items with a description that they may be cooked to order. Link the asterisk to the reminder statement at the bottom of the menu "consuming undercooked meat, eggs, shellfish, fish, and poultry may increase your risk of foodborne illness.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard panels lining rack where bulk vinegar is stored.
Correction: Provide approved material that is smooth, easily cleanable, and non-absorbent such as sheet pans, plastic liner, etc.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces are in poor repair:
1) multiple lexan food containers are cracked
2) granite tops at grill make table and salad make table
Correction: Maintain food contact surfaces are in good repair to provide a smooth, easily cleanable, and non-absorbent surfaces.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer not provided inside the pasta make table.
Correction: Corrected. Ensure thermometers are provided in the refrigerators at the warmest part of the unit (e.g. by the door/drawer opening).
- Temperature - Food Temperature Measuring Devices - Provided
Observation: A digital food thermometer is not provided.
Correction: Provide a digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1) The caulk sealing the three compartment sink to the wall is deteriorating and stained.
2) The dish machine spray sink is not sealed to the adjoining wall.
Correction: Seal the sinks to the wall since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) foil lining the top of the grill prep station is in poor repair
2) condenser coil covers missing to all make tables and refrigerators
3) door gaskets torn on the undercounter refrigerator, grill make table, sub make table, salad make table, pizza make table, and walk-in cooler
4) red top trash can is in poor repair
5) flat top grill cover plate is missing
6) paint peeling on floor mixer
7) door gaskets and shelves of currently inoperable undercounter freezer at the cookline
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment. Discontinue using foil to line surfaces as it is not durable. Provide approved material such as sheet pans or plastic liner to line surfaces.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sub make table is 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.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the pizza make table is broken.
Correction: Replace the damaged thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The beverage ice chute is not clean.
Correction: Clean and sanitize the ice cute.
- Equipment - Cooking and Baking Equipment
Observation: Upper interior of the microwave oven (on top stack) is not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) one drip pan of stove
2) interior and exterior fryers including wheels and underside ledges
3) underside of flat top rill
4) surface below flat top grill
5) condenser coil recesses of refrigerators
6) conduit behind cooking equipment
7) right side of pizza oven
8) can opener blade
9) green storage rack
10) grill make table door gasket
11) sides of steam table and grill make table
12) speed rack right of the pizza make table
13) lids to bulk breading and pizza flour
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Several food containers 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
Observation: Extra refrigerator rack stored on the floor next to the salad refrigerator.
Correction: Store the rack elevated up off the floor at least 6 inches.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door is open.
Correction: Maintain dumpster doors closed when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: Ceiling panels (2) above the meat slicer are not washable (and are damaged).
Correction: Replace the tiles with washable tile/panel.
- Light Bulbs Protective Shielding (repeated violation)
Observation: End caps missing on two light tubes at cookline.
Correction: Ensure lights are properly shielded to prevent potential contamination of food. Replace the missing end caps.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the mop sink-hand sink.
Correction: Provide soap.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the mop sink-hand sink.
Correction: Provide paper towels at all hand sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees:
1) hand sink next to salad station
2) mops sink-hand sink
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: Lighting insufficient at the meat slicer table and can racks adjacent to the walk-in cooler.
Correction: Ugrade lighting in the event of a change in ownership or rremodel in accordance with the current food regulations (50 foot candles and 10 foot candles, respectively.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall along/behind beverage dispensers
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
7) base tiles cracked below dough prep table
8) floor in walk-in cooler towards the walk-in freezer
9) holes in back door
10) wall outlet cover at vegetable prep sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below grills and fryers
2) ceiling vent covers above sandwich prep area
3) ceiling tiles around exhausts at cookline, sandwich prep, and back prep table
4) wall above pizza make table at shelving
5) mop sink
Correction: Maintain the physical structures clean.
|
09/25/2012 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee assembling salads (lettuce, sliced tomatoes, onions) and not wearing gloves.
Correction: Provide suitable utensils such as tongs or single-use gloves to handle RTE food to prevent contamination from hands.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: There is a consumer advisory on the menu but not all cooked to order items are designated.
Correction: All foods that customers can have cooked to order must be designated on the menu.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The pizza make table thermometer is missing.
Correction: Replace.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The drain board on the dirty dish side of the warewashing machine is not sealed to the wall.
Correction: Seal drain board to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The Walk In refrigerator shelves are rusted.
>> The compressor housing on all reach in's is missing.
>> The cook line reach in shelving is rusted.
>> The utility sink adjacent to the 3 compartment sink is missing its legs and is being supported by a plastic pallet.
>> The marble top counter at the cook line is damaged and the wood is exposed.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are deeply scored and heavily stained.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces were not clean:
>> The flat top grill and the area underneath them.
>> The interior of the fry cabinetry.
>> The interior of the sandwich make table.
>> The interior of the pizza make table.
>> The interior of the bulk ice machine.
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sprayer at the 3 compartment sink is wrapped in plastic and is leaking.
Correction: Repair.
- Refuse - Covering Receptacles
Observation: The side door to the dumpster was left open.
Correction: Keep dumpster lids and doors closed at all times.
- Light Bulbs Protective Shielding
Observation: The following lights were missing a shatter proof shield:
>> Light fixture over Pizza Make table.
>>Beverage Air Up Right Freezer.
Correction: Replace.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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 (repeated violation)
Observation: The following physical facilities were in poor repair:
>> The floor tile in the walk in freezer is damaged.
>> The back door interior surface is severely chipped.
Correction: Repair.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Multiple flies were observed in the kitchen.
Correction: Control flies by keeping all doors and windows closed.
|
06/18/2012 | Routine | |
all food temperatures observed are internal.
USE LUKEWARM WATER (AT OR LESS THAN 70*) FOR SANITIZER BASIN.
ENSURE POTENTIALLY HAZARDOUS DESSERTS SUCH AS CHEESECAKES AND TIRAMISU ARE LABELED WITH A USE BY DATE ONCE OPENED.
- Food Storage - Clean and Dry Location
Observation: Bags of bulk onions stored on the floor in the walk-in cooler
Correction: cased food stored on the floor in the walk-in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods are cold holding at improper temperatures:
1) feta cheese on salad make table rail at 44-45*
2) top stacks of deli meat on sandwich make table 45
3) sausage on pizza make table 47-50* corrected by chilling down to 36*
4) garlic in oil and container of butter at cookline at 60 and 63* respectively corrected by discarding
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Styrofoam cups are used to dispense bulk seafood breading and garlic and are stored in the contents.
Correction: Provide HANDLED cups/utensils that are smooth, durable, and easily cleanable.
- Food Contact Surfaces - Cleanability*
Observation: Marble top surface at grill make table is cracked in multiple areas and a corner is missing.
Correction: Repair or replace to provide a smooth and easily cleanable surface.
- Temperature Measuring Devices
Observation: Thermometer not provided in the pizza make table.
Correction: Provide a thermometer inside the unit at the front by the door.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment are not sealed to the walls:
1) back prep table
2) mop sink-hand sink
3) dish spray sink
Correction: Seal the equipment to the adjoining walls.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair/damaged:
1) hobart reach-in refrigerator shelves corroded
2) vent cover missing to all make tables and refrigerators
3) door gaskets torn on the undercounter refrigerator, grill make table, sandwich make table, salad make table, walk-in cooler
4) red top trash can is in poor repair
5) flat top grill cover plate is missing
6) paint peeling on floor mixer
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich make table is 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer is not clean.
Correction: Clean and sanitize prior to next use and after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) one drip pan of stove
2) interior fryer cabinetry
3) sides of fryers
4) surface below flat top grill
5) shelf below flat top grill
6) conduit behind cooking equipment
7) right side of pizza oven
8) can opener blade
9) green storage rack
10) top edges of the dish machine
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Ice bin drain line at the bar is leaking.
Correction: Repair.
- Plumbing System Maintained in Good Repair
Observation: Sprayer nozzle at dish sink is leaking (saran wrap wrapped around head).
Correction: Repair/replace the sprayer nozzle.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: One of the lids is missing to the dumpster and the drain plug is in poor repair.
Correction: Contact waste management company to repair/replace the unit.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed around the dumpster.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: End caps missing on two light tubes at cookline.
Correction: Ensure lights are properly shielded to prevent potential contamination of food. Replace the missing end caps.
- Handwashing Cleanser - Availability
Observation: Soap not provided:
1) hand sink-mop sink in kitchen
2) bar
Correction: Ensure a supply of soap is provided at all hand sinks
- Hand Drying Provision
Observation: Paper towels not provided at the mop sink-hand sink.
Correction: Provide a supply of paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted at all hand sinks notifying employees to wash hands.
Correction: Post signage at all hand sinks.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) hole in base tile below coffee station
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
7) base tiles cracked below dough prep table
8) floor in walk-in cooler towards the walk-in freezer
9) holes in wall behind coffee brewer
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below grills and fryers
2) ceiling vent covers above sandwich prep area
3) ceiling tiles around exhausts at cookline and back prep table
Correction: Maintain the physical structures clean.
|
03/08/2012 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods on the the pasta table and in the drawers are cold holding at improper temperatures:
1) cooked chicken, lasagna in right drawers at 48.5, 49.5*, respectively
2) spaghetti, angel hair, fettucini, in drawers on left at 58.3, 55.4, 56*, respectively
Correction: Corrected by discarding. DO NOT USE THIS UNIT i.e. STOCK IT WITH POTENTIALLY HAZARDOUS FOODS UNTIL IT IS CAPABLE OF COLD HOLDING AT OR BELOW 41*. CALL EHS PRIOR TO USE.
|
12/15/2011 | Follow-up | |
Discontinue using the drawers until it can be verified by HHD that they are cold holding at or below 41*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods in the pasta table drawers are cold holding at improper temperatures (pasta at 52*, sauce, chicken, lasagna 48*).
Correction: Pasta discarded. All other items relocated to walk in since per staff items were stocked in table prior to EHS arrival.
- Equipment Compartments, Drainage
Observation: Water pooling on surface below pasta drawers.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Non-Food Contact Surfaces
Observation: Bottom interior below drawers not clean.
Correction: Clean.
|
11/30/2011 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods are cold holding at improper temperatures on the pasta make table:
product in drawers:
-lasagne at 51.48
-diced chicken at 52.5*
-two pans of pasta 56.7*
product on rail:
-heavy cream 51-54.1*
-veal 50.7*
-scallops with partial ice at 37*
Correction: corrected by discarding the contents of the pasta table. Cold hold potentially hazardous foods at or below 41*. Do Not stock this unit. Olnly store what will be used within 4 hours and the time must be labeled . Do not store product in this unit over night.
|
11/21/2011 | Follow-up | |
all food temperatures observed are internal.
2012 permit issued
- Critical: Cooling* (corrected on site)
Observation: Fettucini, angel hair, and spaghetti in the pasta drawers were not cooled to prevent the growth of harmful bacteria.
Correction: Corrected by discarding. Potentially hazardous foods shall be cooled from 135* to 70* within 2 hours and from 70 to 41* within 4 hours to prevent the growth of harmful bacteria that may not be destroyed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) butter at cookline at least 60*
2) diced chicken in pasta table drawer 45*
3) cut cherry tomatoes in pasta table drawer 45*
4) ham, turkey, roast beef on top rail of sandwich table 45-48*
5) feta cheese on rail of salad make table 46*
Correction: Cold hold phfs at or below 41* or labeling the time the food was prepared or removed from refrigerator to ensure it is used or discarded within 4 hours.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Marble top surface at grill make table is cracked.
Correction: Repair to provide a smooth and easily cleanable surface.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the pasta make table.
Correction: Provide a thermometer inside the unit at the front of one of the drawers.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dish machine spray sink and drainboards are separating from the wall.
Correction: Seal the equipment to adjoining surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) hobart reach-in refrigerator shelves corroded
2) vent cover missing to all make tables and refrigerators
3) door gaskets torn on the undercounter refrigerator, grill make table, sandwich make table, salad make table, walk-in cooler
4) red top trash can is in poor repair
5) racks inside the undercounter refrigerator are corroded
6) coating eroding and hanging on rack in dishroom
7) pasta make table is cold holding at improper temperatures
8) dough prep table legs are corroded and have peeling paint.
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are scratched and scored, especially along the sandwich make table.
Correction: Resurface/plane or replace the cutting board to provide a smooth and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) slicer/shredder attachments on shelf below back prep table
2) interior panel of ice machine
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) one drip pan of stove
2) interior fryer cabinetry
3) sides of fryers
4) surface below flat top grill
5) underside shelf above pizza make table and underside shelves of unit
6) conduit behind cooking equipment
7) top of shelf along steam table/prep line
8) can opener blade
9) green storage rack
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Sprayer nozzle at dish sink is leaking (saran wrap wrapped around head).
Correction: Repair/replace the sprayer nozzle.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Dumpster lid is in poor repair.
Correction: Contact waste management company to repair or replace the unit.
- Light Bulbs Protective Shielding
Observation: 1) Light lens cracked above steam table
2) End caps missing on two light tubes at cookline.
Correction: Ensure lights are properly shielded to prevent potential contamination of food. Replace the light lens (or install light tubes over each light with end caps on each end) and replace the missing end caps.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at bar hand sink.
Correction: Ensure a supply of soap is provided at all hand sinks
- Hand Drying Provision
Observation: Paper towels not provided at the bar hand sink
Correction: Ensure a supply of paper towels is provided at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) hole in base tile below coffee station
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
7) base tiles cracked below dough prep table
8) floor in walk-in cooler towards the walk-in freezer
9) holes in wall behind coffee brewer
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below grills and fryers
2) ceiling vent covers above sandwich prep area
3) ceiling tiles around exhausts at cookline and back prep table
4) floor below keg cooler at bar
Correction: Maintain the physical structures clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
11/09/2011 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fettucini, penne pasta, and spaghetti in the pasta drawers are cold holding at improper temperatures (46*).
Correction: Discard the pasta. Ensure 1) pasta is cooled from 135 to 70* within 2 hours and from 70 to 41* within 4 hours 2) left side drawer at 42.8*. Ensure air circulation is adequate.
|
08/12/2011 | Follow-up | |
Food temperatures observed are internal.
Typed report not provided at time of evaluation. Report to be delivered.
Advised to asterisk the steak and add description for/disclosure steak and burgers are cooked to specification. Please update menus (can use stickers etc). Will be critical violation next evaluation.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee was handling onions with bare hands (onions are for cooking and for ready to eat sandwiches).
Correction: Corrected. Reminded employee that since onions are also for ready to eat orders that gloves shall be worn while handling (after hands properly washed).
- Critical: Cooling* (corrected on site)
Observation: Cooked chicken breasts (cooked this morning around 9:00/10:00 am) in the pasta drawer was not properly cooled (observed at 74* at 2:25 pm)
Correction: Corrected by discarding. There are two issues with the chicken: 1) the chicken was stacked on top of one another in a lexan container and 2) the pasta table is colding at improper temperatures (50*). Advised to use approved methods to cool the cooked chicken from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Suggested keeping a limited amount of the cooked chicken in the drawer and cooling the remaining chicken breasts on a sheet pan in a single layer in the walk-in freezer or walk-in cooler. Track the time the chicken is placed in the drawer to ensure it is used/consumed or discarded within 4 hours of that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures in/on the pasta make table:
1) ricotta on top insert of make table 49*
2) 1/2 a carton of heavy cream on top insert of make table 50*
3) full cartons of heavy cream on top insert at 44-45*
4) clams on top insert at 46-47*
5) lasagna in drawer at 51*
6) spaghetti noodles in drawer at 57*
7) angel hair in drawer at 52*
8) milk wash in drawer at 55*
Correction: Corrected. The full cartons of heavy cream were relocated to the walk-in cooler. All other food items listed were discarded. Advised to monitor pasta drawers and to discontinue storing large volumes of phfs in them until it is holding at or below 41*. Advised a limited/working amount of pasta may be held in the drawers provided that the time they were placed in the drawers is tracked/measured and any food remaining 4 hours from that time is discarded.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Marble top surface at grill make table is cracked.
Correction: Repair to provide a smooth and easily cleanable surface.
- Equipment Compartments, Drainage
Observation: Water pooling inside bottom interior of bar low boy.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs.
Correction: Post of no-smoking signs or international no-smoking signs in conspicuous area (e.g. upon entry). These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to adjoining walls and/or equipment:
1) dish machine spray sink and drainboards
2) prep table with spray sink
3) dish machine spray sink and drainboards
4) service sink-hand sink next to three-compartment sink
5) women's restroom vanity-backsplas and vanity-wall junctures
Correction: Seal the equipment to adjoining surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) hobart reach-in refrigerator shelves corroded
2) vent cover missing to all make tables and refrigerators
3) door gaskets torn on the grill make table, sandwich make table, salad make table, walk-in cooler
4) several lids to the make tables are in poor repair (brackets missing)
5) face plate missing to flat top grill
6) end caps missing on poles supporting cart next to bread oven
7) Red top lid of trash can is cracked
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are scratched and scored, especially along the sandwich make table.
Correction: Resurface/plane or replace the cutting board to provide a smooth and easily cleanable surface.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine not injecting in the dish machine during the final rinse.
Correction: Corrected. Sanitizer dispenser was primed and delivering 50-100 ppm. It appears that a new sanitizer bucket had recently been replaced. Advise staff to ensure sanitizer dispenser is primed and to use chlorine test strips daily to ensure chlorine is delivered to the dishes and utensils.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer inside the bar low boy is broken.
Correction: Replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer blade
2) beverage dispenser ice chute
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) drip pans of stove
2) interior fryer cabinetry
3) sides of fryers
4) exterior surfaces of the flat top and char grills (including underside ledges)
5) underside shelf above pizza make table and underside shelves of unit
6) surface below flat top and char grills
7) top of shelf along steam table/prep line
8) floor mixer
9) can opener blade
10) green storage rack
11) undercounter freezer door gasket
12) rail of pasta make table
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Food containers 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.
- Plumbing System Maintained in Good Repair
Observation: Slight leak at drain below bar ice bin.
Correction: Repair.
- Handwashing Cleanser - Availability
Observation: Soap not provided at:
1) combination hand sink-service sink next to three compartment sink
2) bar hand sink
Correction: Ensure all hand sinks are supplied with soap.
- Hand Drying Provision
Observation: Paper towels not provided at the hand sink-service sink next to the three compartment sink.
Correction: Ensure all hand sinks are supplied with paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink-service sink next to the three compartment sink.
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 (repeated violation)
Observation: The physical structures are in poor repair:
1) hole in base tile below coffee station
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
7) base tiles cracked below dough prep table
8) floor in walk-in cooler towards the walk-in freezer
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below stove, grills, and fryers
2) ceiling vent covers above sandwich prep area
3) floor along back wall below prep-spray table (minimal debris observed)
4) ceiling tiles above dough prep area
5) wall behind pizza make table
6) walls around dough prep table
7) ceiling tiles dusty around exhaust above table top oven
Correction: Maintain the physical structures clean.
|
08/08/2011 | Routine | |
All food temperatures observed are internal.
Additional temperatures observed: turkey, feta on smt 41*, 42*
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hands used to handle bread out of oven. Also, bare hands used to brace pizza during slicing.
Correction: Corrected. Advised bare hands shall not be used to handle food that is ready to eat i.e. food that does not require additional heat treatment to destroy disease causing organisms. Suggested using tongs to transfer bread from paddle to plate.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use--few dirty cloths were stored on the sandwich make table cutting board.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate:
1) cooked chicken breasts in pasta drawer at 65*
2) sliced tomatoes on top insert of sandwich make table
Correction: Corrected. Advised to discard tomatoes no later than 4 pm and chicken breasts were placed in single layer and stored in freezer until cooled to 41*. Advised that once tomatoes are sliced, they shall be cooled or used within 4 hours. Cooked phfs shall be cooled from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. 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* (repeated violation)
Observation: Multiple potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) breaded chicken on top stack of grill make table (mt) insert at 48* (bottom 43*)
2) breaded pre-cooked eggplant on top stack of grill mt at 52* (bottom 42*)
3) feta cheese on top insert of expo mt at least 46*
4) butter in lexan at cookline prep table at 64*
5) garlic in oil at cookline prep table at 60+
6) salami and ham on top insert of sandwich mt --top stack 49*
7) chicken wings, cooked chicken breast inside grill mt 44-46*, 45*, respectively
8) ricotta cheese on top insert of pizza make table--top portion 47+ (bottom 43*)
Correction: Cold hold phfs at or below 41*. When stocking phfs on top inserts of the make tables, do not over fill the container since the food will not hold at or below 41*. Fill the pans only halfway with stock and suggested using deep containers/wells. Advised for products currently above 41* are used/cooked/discarded within 4 hours of placing on the units. Refrigeration technician arrived onsite during evaluation to monitor and possibly service refrigeration.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Marble top surface at grill make table is cracked.
Correction: Repair to provide a smooth and easily cleanable surface.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided inside the following units at the front by the door (i.e. warmest part of unit):
1) pasta make table/drawers
2) pizza make table
Correction: Locate thermometers at the front of the unit by the doors.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs (only posted on restroom doors).
Correction: No Smoking" signs shall be conspicuously posted in every restaurant area where smoking is prohibited. The signs shall either state, "No Smoking" or contain the international' No Smoking" symbol . These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to adjoining walls and/or equipment:
1) dish machine drainboard ("clean side")
2) prep table with spray sink
3) dish machine spray sink and drainboards
4) mop sink
Correction: Seal the equipment to adjoining surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) expo reach-in refrigerator shelves corroded
2) vent cover missing to all make tables and refrigerators
3) door gaskets torn on the grill make table, sandwich make table, expo make table, walk-in cooler
4) several lids to the make tables are in poor repair (brackets missing)
5) face plate missing to flat top grill
6) digital food thermometer not operational (check battery)
7) Red top lid of trash can is cracked
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting board is scratched and scored along the sandwich make table.
Correction: Resurface/plane or replace the cutting board to provide a smooth and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) interior panel of ice machine
2) beverage dispenser ice chute
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) drip pans of stove
2) interior fryer cabinetry
3) sides of fryers
4) exterior surfaces of the flat top and char grills (including underside ledges)
5) ledge of undercounter freezer motor recess
6) surface below flat top and char grills
7) top of shelf along steam table/prep line
8) floor mixer
9) can opener blade
Correction: Clean.
- Refuse - Covering Receptacles
Observation: Dumpster door open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) hole in base tile below coffee station
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
7) base tiles cracked below dough prep table
8) floor in walk-in cooler towards the walk-in freezer
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below stove, grills, and fryers
2) floor below beverage counter
3) floor along back wall below prep-spray table (minimal debris observed)
4) floor below storage racks and can racks adjacent to the walk-in cooler
5) base tiles and lower wall behind/below cookline equipment
Correction: Maintain the physical structures clean.
|
03/24/2011 | Routine | |
All food temperatures observed are internal. 2011 permit issued
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Cooked chicken breasts (2) stored with raw chicken breasts on the top insert of the grill make table.
Correction: Corrected. Discontinue storing cooked chicken with raw chicken to prevent cross contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered pans/bowls of flour and seasoned breadcrumbs stored on top of shelf above pasta station.
Correction: Store food protected/covered.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) veal, ricotta cheese, scallops on top insert of pasta table at 57*, 56*, and 58*
2) chicken, fettucini noodles, pasta in drawers 54*, 54*, and 55*
3) feta cheese on top insert of salad expo table 43-46*
Correction: Corrected. Cold hold phfs at or below 41*. The pasta make table was plugged in incorrectly and not running. All phfs in the unit were discarded at time of evaluation. Cold hold feta cheese at or below 41* OR track time the feta was placed on the make table and discard and remaining product 4 hours from that time.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Marble top surface at grill make table is cracked.
Correction: Repair to provide a smooth and easily cleanable surface.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided:
1) in the pasta station
2) pizza make table
Correction: Provide a thermometers in these units at the front (warmest part of the unit).
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to adjoining walls and/or equipment:
1) dish machine drainboard ("clean side")
2) prep table with spray sink
3) dish machine spray sink and drainboards
4) mop sink
Correction: Seal the equipment to adjoining surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) expo reach-in refrigerator shelf/ves corroded
2) vent cover missing to all make tables and refrigerators
3) sandwich make table door gasket torn
4) several lids to the make tables are in poor repair (brackets missing) and interior panel is loose (screw missing) on pizza table
5) the walk-in cooler door gasket is torn
6) expo make table door gasket torn
7) Red top lid of trash can is cracked
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards are scratched and scored at the pasta station and sandwich make table.
Correction: Resurface/plane or replace the cutting boards to provide a smooth and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The beverage dispenser ice chute is not clean.
Correction: Clean and sanitize.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Tongs hanging on the oven door and stored below the grill are not clean.
Correction: Corrected. In-use utensils shall be cleaned once every 4 hours and at the end of the day.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) drip pans of stove
2) interior fryer cabinetry
3) sides of fryers
4) exterior surfaces of the flat top and char grills (including underside ledges)
5) ledge of undercounter freezer motor recess
6) surface below flat top and char grills
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) hole in base tile below coffee station
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
7) base tiles cracked below dough prep table
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below stove, grills, and fryers
2) floor below beverage counter
3) floor along back wall below prep-spray table (minimal debris observed)
4) floor below storage racks and can racks adjacent to the walk-in cooler
5) vents above prep table next to sandwich make table are dusty
Correction:
Maintain the physical structures clean.
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12/20/2010 | Routine | |
All food temperatures observed are internal.
Due to time constraints, the typed written report was not provided. Report to be delivered and reviewed next business day.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees are not washing hands before putting on gloves to handle food.
Correction: Corrected. Advised staff that before putting on gloves to handle/prepare food, hands shall be properly washed in the handsink.
- Utensils - In-Use - Between-Use Storage
Observation: Pot used to dispense ice from bulk ice machine is buried in the ice.
Correction: Store handles OUT of the food contents.
- Cooling Methods
Observation: The methods used for cooling pasta (two bins, filled half way, layered with saran wrap and covered on speed rack) 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. DO NOT COVER food while cooling to allow for heat transfer. Suggested removing the noodles from the lexan and spreading them out in a single layer on the sheet pans and spacing the sheet pans to allow room for heat transfer. These sheet pans can they be placed in the walk-in freezer to allow rapid chilling to 41*. Once the pasta has reached 41* , they may be transfered to a bulk bin for storage. Advised that the pasta shall be cooled to 41* no later than 5 pm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) feta cheese on top insert of make table at 48-50*
2) calamari, sausage, chicken wings in grill make table 44-45*
3) eggplant, chicken on top insert of grill make table 45-48, 45*
4) roast beef, turkey on top insert of sandwich make table 44, 48*
Correction: Cold hold phfs at or below 41*. Operator may use time as a control for these items provided that: 1) a limited/working amount is stored AND 2) the time the product is placed on the make tables is labled to ensure the product is used or discarded within 4 hours from that time. The roast beef and turkey were stored in lexan shallow pan on the top insert of the make table. Suggested using a deep metal pan to help insulate and hold the product cold.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Marble top surface at grill make table is cracked.
Correction: Repair to provide a smooth and easily cleanable surface.
- Food Contact Surfaces - Cleanability*
Observation: Wood pizza paddle has broken in half and is stored between pizza ovens.
Correction: Discard.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided:
1) inside the pasta table refrigerator drawers
2) inside the undercounter refrigerator at the cookline
3) inside the pizza make table
4) bar low boy storing dairy
Correction: Provide thermometers inside refrigerators and locate them at the FRONT of the unit by the door.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to adjoining walls and/or equipment:
1) dish machine drainboard ("clean side")
2) prep table with spray sink
3) dish machine spray sink
Correction: Seal the equipment to adjoining surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair/damaged:
1) expo reach-in refrigerator shelf/ves corroded
2) vent cover missing to all make tables and refrigerators
3) ice build-up observed inside the undercounter freezer/refrigerator
4) grill line make table door gasket torn
5) sandwich make table door gasket torn
6) one of the lids to the rail of the make table is in poor repair (brackets missing) and interior panel is loose (screw missing)
7) several lids to the make tables are in poor repair (brackets missing) and interior panel is loose (screw missing) on pizza table
8) shelves in undercounter cookline refrigerator
9) the walk-in cooler door gasket is torn
01) expo make table door gasket torn
11) prep table legs corroded (right of pizza make table)
12) Red top lid of trash can is cracked
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation of the equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards are scratched and scored at the cookline and sandwich make tables.
Correction: Resurface/plane or replace the cutting boards to provide a smooth and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) interior panel of ice machine
2) beverage dispenser ice chute
3) utensil drawer and utensils at prep table
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) drip pans of stove and grill
2) interior fryer cabinetry
3) vent hood filters
4) can opener blade
5) exterior of ice machine
6) sides of fryers and grills
7) undercouter freezer door gasket
8) walk-in cooler door gasket
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: To go containers and lids at the cookline (on top shelf above steam table) are not stored protected.
Correction: Store the containers and lids inside the protective packaging OR inverted to prevent the food contact surfaces from contamination.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at kitchen handsink next to the salad make table and at the bar.
Correction: Corrected. Ensure all handsinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Light bulb not provided in the socket in the cookline freezer.
Correction: Install a shatterproof or shielded light bulb in the freezer.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) hole in base tile below coffee station
2) small holes in wall at handsink next to sandwich make table
3) hole(s) in wall above pizza make table
4) holes in wall at back prep table and sink
5) gap around waste drain line at three-compartment sink
6) panel for water main missing
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline
2) floor below beverage counter
3) floor along back wall below prep-spray table
4) floor below storage racks and can racks adjacent to the walk-in cooler
5) vent hood system, particulary around grease gutter and filters
6) walls above/behind pizza make table
7) walls around prep table adjacent to pizza make table
Correction: Maintain the physical structures clean.
- Critical: Pests - Controlling Pests*
Observation: Many flies (house flies, fruit flies at bar, and drain flies) present in the kitchen.
Correction: Use approved methods to control pests.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray cleaners improperly stored:
1) at the service station with oil cruets and single service
2) on shelf above the salad make table with styrofoam clam shells
Correction: Corrected. Store cleaners BELOW and separate from equipment, food, and food contact surfaces.
- Critical: Toxics - Poisonous or Toxic Material Containers* (repeated violation)
Observation: Bulk dawn dish detergent buckets are reused for ice.
Correction: Corrected. Discontinuing using buckets/containers that containeed poisonous or hazardous materials for food. Suggested using bulk spice buckets or olive buckets.
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09/08/2010 | Routine | |
Restaurant representatives - add corrected or new information about Mama Rosa's Italian Restaurant, 617 E Mercury Blvd., Hampton, VA 23669 »