Storage continues to be an issue, especially since services available has increased. Attention needs to be paid to expanding storage to accommodate ALL items needing storage. No items, including papergoods and cold storage items can be stored on the floor.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of papergoods observed stored on the floor and multiple boxes of frozen items stored on the floor of the walkin freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Exhaust vent in front of walkin refrigerator noted in need of cleaning and areas under and behind equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/09/2016 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Packaged food items and packaged single service items stored on the floor or stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigeration unit
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door opening to the walk-in freezer is encrusted with ice causing it to not close and seal properly.
Correction: Repair or replace the door opening in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air duct in ceiling outside of walk-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/10/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey sausage and diced potatoes hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: B. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
observed reach-in under coffee pot in kitchen with door not sealing or closing tightly.
Correction: Have someone repair/replace unit to ensure a tightly closed door with a tight seal.
- Kitchenware and Tableware (corrected on site)
Observation: TABLEWARE were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use.
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02/06/2015 | Routine | |
Facility showed good temperatures and Date marking, employees had up to date food handler cards. No violations at time of inspection.
No violation noted during this evaluation. | 07/09/2014 | Routine | |
Buffet style hot/coldbreakfast served 7 days/week. Menu choices include omelettes (made to order), bacon, sausage, cereal, bagels, yogurt, fruit, juice, milk.
Employees possess current Suffolk health cards.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Small RI 72F. Unit is empty but imparting a foul odor. Repair, replace, or remove unit from facility.
All information reviewed with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Stickers with days of week used for RTE food items, but no dates provided.
Correction: Implement proper date marking procedure as reviewed with PIC.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Kitchen handsink access blocked by dirty rag bin and trash container.
Correction: Maintain access to handsink at all times to encourage good handwashing practices amongst kitchen staff.
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09/23/2013 | Risk Factor | |
Breakfast menu consists of hot bar items including made to order omelettes, scrambled eggs, hashbrowns, oatmeal, pancakes, ham, sausage, and the like.
No food prep or food items available at time of inspection.
Hot bar maintained daily: M-F 6-10am and S-S 7-11am.
Random hot holding temps taken daily and documented.
All information reviewed with PIC.
No violation noted during this evaluation. | 03/01/2013 | Risk Factor | |
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