- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surface of the deli slicer blade was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The surfaces of the following equipment: can opener blade, bulk ice machine and the soda nozzles at the bar that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the can opener blade, ice machine and soda nozzles 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink on the server line was measured at a temperature less than 100°F. The water was let run for several minutes and then measured at 48'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory on the cooks line.
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
|
03/09/2016 | Follow-up | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The surfaces of the following equipment: can opener blade, bulk ice machine and the soda nozzles at the bar that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the can opener blade, ice machine and soda nozzles 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food contact surfaces of the equipment were not being sanitized due to the dish machine at the bar measuring at less than 50ppm (corrected) and the quaternary ammonium sanitizer buckets measuring at 150ppm (the quaternary ammonium label reads that the sanitizer should be between 200-400ppm). The PIC changed out the chlorine sanitizer at the bar dish machine and the final reading was 50ppm.
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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink on the server line was measured at a temperature less than 100°F. The water was let run for several minutes and then measured at 48'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory on the cooks line.
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
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Pesticides are not stored separately from chemical storage. Observed a can of roach spray stored with the chemicals in the warewashing area.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
03/09/2016 | Follow-up | |
Discussed with the PIC:
1. The leaking handsinks on the cooks line and in the ladies room
2. Labeling bulk food containers
3. Thawing of fish in ROP
4.Covering all dishware so the food contact surfaces are protected
5. The out of date par-cooked chicken in the WIC
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The chicken in the WIC was observed to have a foul order. PIC discarded.
Correction: Ensure food is safe and unadulterated.
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling RTE lettuce with their bare hands. PIC instructed the employee to use gloves when handling RTE foods.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) hard boiled eggs in the refrigeration unit was not discarded by the ""consume by"" date. The consume by date was 2/20/16. The PIC discarded the eggs.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surface of the deli slicer blade was observed soiled to sight and touch. PIC instructed an employee to detail the deli slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The surfaces of the following equipment: can opener blade, bulk ice machine and the soda nozzles at the bar that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the can opener blade, ice machine and soda nozzles 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food contact surfaces of the equipment were not being sanitized due to the dish machine at the bar measuring at less than 50ppm (corrected) and the quaternary ammonium sanitizer buckets measuring at 150ppm (the quaternary ammonium label reads that the sanitizer should be between 200-400ppm). The PIC changed out the chlorine sanitizer at the bar dish machine and the final reading was 50ppm.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink on the server line was measured at a temperature less than 100°F. The water was let run for several minutes and then measured at 48'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory on the cooks line.
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
- Critical: Toxics - Storage of Toxic Containers*
Observation: Pesticides are not stored separately from chemical storage. Observed a can of roach spray stored with the chemicals in the warewashing area.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
02/23/2016 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the spray guns and their holders at the bar were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT 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 nonfood contact surface of the following equipment has accumulations of grime and debris: 1) cart underneath Turbo-oven 2) interior and exterior of Turbo oven 3) vents above fryers 4) interior and exterior of fryers 5) interior of oven, RIC's and RIF's 6) mop sink and mop bucket 12) fans inside of WIC
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the entrance side of the WIC. Measured 0 foot candles, entire light unit is broken.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing floor tiles in cook area and warewashing area, missing coving by hand sink in cook area.
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: All flooring, ceiling and walls are in need of a thorough 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.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Large amount of fruit flies observed at the handwashing sink at the wait staff area. There does appear to be less fruit flies during this inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
12/10/2015 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: Raw chicken located in the prep RIC had a foul odor. PIC discarded.
Correction: Ensure food is safe and unadulterated.
- Food - Plant Food Cooking for Hot Holding (corrected on site)
Observation: Mashed potatoes intended for hot holding were not cooked to the proper temperature. Potatoes were 120'F.
Correction: Cook fresh fruits and vegetables for hot holding to at least 135°F.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chicken wings in the WIC that had been cooked the day before were at 44'F. Hand out given to PIC with instructions on cooling.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes sliced the previous day and shredded cheese on the prep line were cold holding at improper temperatures. Tomatoes 46'F, shredded cheese 45'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: 1) HVAC vent above grill, broken 2) ceiling tiles in cook area 3) handle broken on RIC, hot box and oven in the cook area 4) Turbo oven has missing knob 5) granite on the hand washing sink in the ladies restroom is broken
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Several small appliances are stored above the prep tables that are never used.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the spray guns and their holders at the bar were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the following were observed soiled with accumulations of grime and debris: 1) tongs 2) stainless steel containers underneath the grill 3) grill press 4) tortilla holders 5) deli slicer 6) lemon squeezer 7) onion slicer 8) can opener 8) cooling racks 9) several stainless steel and plastic food containers
Correction: Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1) cart underneath Turbo-oven 2) interior and exterior of Turbo oven 3) all shelving throughout facility 4) vents above fryers 5) interior and exterior of fryers 6) vent beside reach in cold drawers 7) interior of oven, RIC's and RIF's 8) exterior of food processor, Vitamix machine, mixer 9) drawer used for storing large utensils 10) ware washing machine 11) mop sink and mop bucket 12) fans inside of WIC
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel and plastic food containers that were 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: The following are in poor repair: 1) toilet in ladies restroom leaks 2) the temperature control handle on the hand washing sink in the ladies restroom leaks
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook area. Light measured at 15 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the entrance side of the WIC. Measured 0 foot candles, entire light unit is broken.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employees purse, shoes and sweater stored in the sink of the 3 compartment sink in the bar area.
Correction: Locate lockers or other suitable facilities so that employees have a place to store their personal items.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing floor tiles in cook area and warewashing area, missing coving by hand sink in cook area.
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: All flooring, ceiling and walls are in need of a thorough 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.
- Critical: Pests-Controlling Pests*
Observation: Large amount of fruit flies observed at the handwashing sink at the wait staff area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle in the bar area was observed without a label.
Correction: Label spray bottles with contents or discard.
|
11/23/2015 | Routine | |
Discussed with the Person-in Charge:
1. Handouts
Abbreviations: PIC-Person-in charge, IT-Internal Temperature, ST-Surface Temperature, RIC-Reach-in cooler, RIF-Reach-in Freezer, WIC-Walk-in Cooler, WIF, Walk-in Freezer
- 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. Person-in charge received employee health handouts during the inspection.
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. .
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed a food employee fail to wash his hands from preparing food to cleaning equipment. Person-in charge instructed the employee to wash his hands during the inspection.
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.
- Critical: Package Integrity*
Observation: Observed multiple dented cans on the can rack.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the cooks refrigerator, the food should have been discarded on 3 days ago. Person-in charge discarded all out of date milk during the inspection.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Plastic serving containers throughout the prep area 2. knives throughout the kitchen. All dirty equipment was taken to the dish area during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed a spray bottle of sanitizer without a label. Person-in charge labeled the container during the inspection.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Degreaser and glass cleaner were observed stored with the spices in the prep area. Person-in charge relocated the chemicals during the inspection.
Correction: Chemical containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/20/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/05/2015 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed bartender push back hair, touch clothing, touch food contact portion of the hand strainer, prepare drink without washing hands.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls hot holding at improper temperatures 117'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures in the cooks drawers: 1) sliced ham 45'F 2) Raw hamburger 46'F 3) Raw chicken 45'F 4) sliced tomatoes 47'F 5) Raw beef 44'F 6) chicken pieces 48'F 7) cooked noodles 49'F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) deli slicer 2) tomato slicer 3) lemon slicer 4) potato slicer 5) food chopper.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwashing station at the bar was blocked by a sanitizing bucket and the handwashing station at the warewashing area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Observed chemical spray bottles without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray bottle of cleaning chemical stored with pour spouts at the bar area.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
06/25/2015 | Risk Factor | |
Discussed with person in charge:
1. Good progress on cleaning and temperature control.
2. Cooling logs
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. The cook prepping food has a beard, but failed to wear a beard guard while working with food.
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: Cooling* (repeated violation)
Observation: Chili (48'F, 50'F) prepared the previous day and cooled overnight in the walk-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria. EHS recommended to the person in charge not to serve the chili.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: 1. Hot box on the cook's line is missing a handle 2. Reach-in cooler on the cook's line is missing the handle
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: interior and exterior of reach-in coolers and reach-in freezers, slicer, blender, food processor, mixer, shelving throughout facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple metal food containers on the storage rack by the beer cooler in the rear prep area and plastic food containers under the rear prep table 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.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: The diameter of the air gap between the sprayer nozzle and the flood level rim of the rinse sink in the warewashing area is less than 1 inch.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the handsink in the warewashing area to be leaking.
Correction: Repair and maintain all plumbing components and fixtures.
|
01/05/2015 | Follow-up | |
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee don gloves to prep vegetables without first washing his hands. EHS spoke with employee about proper handwashing procedures.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. The cook prepping food has a beard, but failed to wear a beard guard while working with food.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed bartender touch garnishes to serve in beverages with her bare hands. Person in charge provided tongs to the bartender to handle the garnishes.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed several bulk food containers in the rear prep area not labeled with the common name of the food item.
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.
- Critical: Cooling*
Observation: Chili (48'F, 50'F) prepared the previous day and cooled overnight in the walk-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria. EHS recommended to the person in charge not to serve the chili.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods on the cook's line cold holding at improper temperatures: sliced tomato (49'F), Shredded cheese (52'F), raw sirloin (44'F), Salsa (51'F), diced tomato (47'F), diced ham (46'F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) in the walk-in cooler are not properly dated for disposition: cooked rice, baked potatoes, and spaghetti noodles.
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
Observation: There was no temperature measuring device located in the Tru 2-door dressing cooler, the cook's line drawers, or the under-counter bar reach-in cooler.
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 - Fixed Equipment, Spacing or Sealing
Observation: The handsink on the cook's line 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: 1. Hot box on the cook's line is missing a handle 2. Reach-in cooler on the cook's line is missing the handle
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: interior and exterior of reach-in coolers and reach-in freezers, slicer, blender, food processor, mixer, shelving throughout facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple metal food containers on the storage rack by the beer cooler in the rear prep area and plastic food containers under the rear prep table 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.
- Kitchenware and Tableware
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Observed unwrapped straws for adult and children drinks at the wait station.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the sprayer nozzle and the flood level rim of the rinse sink in the warewashing area is less than 1 inch.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed an employee rinse a baking pan in the handsink at the warewashing area.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Observed the handsink in the warewashing area to be leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing or at the bar 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 outlet by the handsink at the wait station and coving at the wait station are not maintained in good repair
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 floors, walls, and ceilings throughout the facility are 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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12/09/2014 | Routine | |
The PIC was not aware of any complaints.
Complaints were called into the office on 9-8-14. Inspection of complaints was conducted on 9-10-14. Complainant stated they did not need a call back after investigation.
Did observe meats that appeared to be past their cook by dates but without any packing information from food supplier was unable to tell how old meats were. There was chicken in the prep RIC and the WIC that had a very foul odor to it that was about to be cooked. PIC voluntarily discarded the chicken. Complaint is founded.
Manager denied any employee was smoking an e cigarette in the facility. Complaint not founded.
The manager, Eric, stated that a pest control company services facility once a week. Did not observe any dead or alive pests in facility. This complaint not founded.
Will begin inspections on this facility quarterly.
- Critical: Food - Safe and Unadulterated*
Observation: Observed raw chicken at the cook area, that was about to be cooked, had a strong foul odor to it. Also found raw chicken in the WIC that also had a foul odor to it. PIC did voluntarily dispose of chicken.
Observed cut steaks and ground hamburger that was a brown in color.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods cold holding at improper temperatures at the food cooking area: Hamburger 50'F, Hamburger 48'F, Sliced ham 49'F, Sliced turkey 49'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced turkey and sliced ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) taco meat in the WIC, and the prepared rice 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.
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09/10/2014 | Complaint | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash*
Observation: After handling dirty dishes an employee failed to wash his hands before removing the clean dishes.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods at the prep area cold holding at improper temperatures. Beef 52'F, Hamburger 47'F. Foods were relocated to WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed particles of food left on the meat slicer and the tomato slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware washing area is being used as a dump station for ice.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the ware washing area.
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 washing lavatory in the ware washing area.
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
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07/17/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: front panel on the Frymaster fryer is missing, handle to over door, oven door has tape on the front panel.
Correction: Repair the quipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: inside of oven, rolling carts.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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
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02/03/2014 | Other | |
Will return in 30 days to check items not fixed at this follow up. Return February 3, 2014.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed employee drinking from an open container of soda in area where they may contaminate clean equipment, utensils or other items needing protection. The container was above the dish washing machine.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was in a state of disrepair and damage: front panel of the Frymaster fryer was missing, duct tape on the handle of the oven door, lid is broken on the glass cooler at the bar area, sliding lids to beer coolers are not easy to open
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, meat slicer and food processor.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: outside of blender, mixer, ice machine, food processor, rolling carts, inside of oven, inside and outside of RIC, outside of fryers and inside fryer cabinets and the outside of the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel and plastic food containers that were 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.
- Outer Openings - Protected (repeated violation)
Observation: The bottom left hand corner of the emergency door in the back has a small opening to the outside.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
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 washing lavatory at the bar.
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 (repeated violation)
Observation: The following physical structures are not maintained in good repair: hand sink by the back door needs caulking, missing coving at the wall by the back door and along the prep area and the dining area.
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 entire kitchen including dry storage area is in need of a detailed 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Observed several pieces of equipment not being used that is unnecessarily stored on the premises.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/02/2014 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee drinking from an open container of soda in area where they may contaminate clean equipment, utensils or other items needing protection. The container was above the dish washing machine.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed several rib eye steaks in the WIC that were discolored and had a foul odor, and 3 cans of pineapple juice in the RIC that had accumulation of debris at the openings. PIC discarded both items..
Correction: Ensure food is safe and unadulterated.
- Critical: Package Integrity* (corrected on site)
Observation: Observed several cans of vegetables that were dented along the seams and the rims of the cans. PIC relocated to another area.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed a white powder substance that had spilt onto the fettuccine which was stored in an open box on the shelf in dry storage.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed tongs hung on the oven handles at the cooking area that were being contaminated each time the employee brushed against them. PIC removed the tongs.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizer used for the sanitizing buckets, nor is there a test kit for the chlorine used in the warewashing machine.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was in a state of disrepair and damage: front panel of the Frymaster fryer was missing, duct tape on the handle of the oven door, lid is broken on the glass cooler at the bar area, sliding lids to beer coolers are not easy to open
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, meat slicer, meat mallet and food processor.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: outside of blender, mixer, ice machine, food processor, inside of drawer which holds serving utensils and measuring cups, rolling carts, inside of oven, inside and outside of RIC, outside of fryers and inside fryer cabinets, outside of grill, drain underneath of warewashing machine and the nozzle holders at the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic glasses, stainless steel and plastic food containers that were 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.
- Kitchenware and Tableware
Observation: Observed tin eating utensils at the wait staff area that were stored so that the food contact surfaces were not protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the bar area was blocked by a bucket in the sink. Inspector removed bucket.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employees rest room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tile in cooking area is peeling, not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: The bottom left hand corner of the emergency door in the back has a small opening to the outside.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
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 washing lavatory at the bar.
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 (repeated violation)
Observation: The following physical structures are not maintained in good repair: hand sink by the back door needs caulking, missing coving at the wall by the back door and along the prep area, missing or broken floor tiles at the warewashing machine, ladies restroom, bar area, dining area, inside the WIC, several missing ceiling tiles at the cook area, over the RIF and in the kitchen, floor drain covers missing in the ladies restroom and the back prep area.
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 entire kitchen including dry storage area is in need of a detailed 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts throughout the kitchen and in the restrooms are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed several pieces of equipment not being used that is unnecessarily stored on the premises.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label at the wait station.
Correction: Label spray bottles with contents or discard.
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12/17/2013 | Routine | |
Discussed with Person in Charge:
1) Facility management change.
2) Cleaning frequency.
3) 3 compartment sink sanitizer and cleaning buckets at 200ppm (quaternary ammonium).
Abbreviations: RIC - Reach in Cooler, RIF - Reach in Freezer, WIC - Walk in Cooler, prep - preparation
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed prepping ready to eat (RTE) salad greens 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that following foods not protected from contamination because it was not in packages, covered containers, or wrapped: cabbage in the walk in cooler, raw chicken, hamburger and steak in cook's line reach in cooler drawer.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed the following unlabeled food containers
Correction: dispensing bottles of water and BBQ sauce on cook's grill, sugar bin in rear prep area.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili at front prep line hot holding at improper temperatures (107F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damage
Correction: missing front panel of wash sink in front wait prep area, missing front panel of Frymaster fryer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch
Correction: soda gun nozzles in bar area, soda nozzles in wait station.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris
Correction: interior and exterior of all refrigeration units and dishwashing machine.
- Backflow Prevention Device, Design Standard
Observation: The drainage pipes under the ware washing sink are not completely draining into floor drain resulting in waste water draining directly to floor.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at all hand washing sinks in the bar area.
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 (corrected on site)
Observation: Disposable towels were not provided at all the hand washing sinks in the bar area.
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: missing floor drain cover in back prep area, open ceiling panels in ware washing and front wait station areas.
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 kitchen area, including front wait station, cook's line and rear prep area is noted in need of detail cleaning, especially floor area under equipment.
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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12/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mick's Restaurant & Sport Lounge, 2866 Jefferson Davis Highway, Stafford, VA 22554 »