- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: 1. macaroni salad in the reach-in cooler 2. Mashed potatoes, gravy, and vegetable soup in the walk-in cooler. PIC placed the proper date on all food items during the inspection.
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.
|
08/20/2015 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: 1. macaroni salad in the reach-in cooler 2. Chicken vegetable soup in the walk-in cooler 3. sliced turkey in the reach-in cooler.
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: 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. can opener blade 2. slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine dishmachine measured less than 50ppm. PIC stated that a repair company was contacted, but have not been to the facility to repair the dishmachine. PIC stated all dishes are put through a dishmachine cycle for cleaning and then sanitized in the 3-compartment sink.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several cracked floor tiles on the cook's line and a large hole in the kitchen ceiling over at the end of the cook's line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/20/2015 | Follow-up | |
Discussed with the person in charge:
1. Proper handwashing procedures
2. Employee health policy observed
3. Ensure the handsink is repaired as soon as possible.
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, ppm – parts per million, SP – sandwich prep unit
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. Inspector waited 20 minutes for the person in charge to arrive.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee rinse his hands with water. Discussed with the person in charge proper handwashing procedures.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed minestrone soup and squash casserole in the walk-in cooler to be unsound or adulterated. PIC discarded the food items during the inspection.
Correction: Ensure food is safe and unadulterated.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the ice scoop stored in contact with the ice in the bulk ice machine. Ice scoop was placed with the handle pointing upward.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: 1. macaroni salad in the reach-in cooler 2. Chicken vegetable soup in the walk-in cooler 3. sliced turkey in the reach-in cooler.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The rags stored under the fryers are not corrosion resistant, nonabsorbent, and/or smooth. Recommended to the PIC to place a removable metal/stainless steel plate below the fryers that can be removed for cleaning.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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. can opener blade 2. slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: 1. Observed food employee wash dishes in the 3-compartment sink, but not sanitize the dishes after rinsing. PIC sanitized the dishes during the inspection. 2. The chlorine dishmachine measured less than 50ppm chlorine. PIC stated the repair company will be contacted. 3-compartment sink will be used for sanitizing dishes until the dishmachine is repaired.
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 in the kitchen was measured at a temperature less than 100°F. Observed the hot water handle to be missing, not allowing any hot water to be available at the sink. PIC stated the faucet will be repaired today. Observed the new faucet handle during the inspection. Until the repair is made, ensure handwashing is done at the front handsink.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several cracked floor tiles on the cook's line and a large hole in the kitchen ceiling over at the end of the cook's line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/07/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink behind the serving counter 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: Equipment was observed in a condition that prevents necessary maintenance and easy cleaning. Both of the chest freezers and several of the reach in freezers have heavy accumulations of frost on the interior surfaces.
Correction: Defrost the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the back room on a portion of the ceiling above the serving counter area is not smooth and easily cleanable. Areas need to be painted or otherwise sealed.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted on the cooktop and flattop under the ventilation hood. Observed only 20 foot candles in this area.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling in the kitchen is not maintained in good repair. Observed a large hole in the ceiling in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/17/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Person in charge arrived 30 minutes after inspector's arrival.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. During discussion with person in charge and after noticing that the spoons being used to dispense items in the prep unit appeared to be soiled from the previous day, it was discovered that the spoons were being cleaned only once per day. Person in charge took the spoons to the dish room to be washed, rinsed and sanitized.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stores on counters and laying over sink dividers.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the towels and the tin foil under the deep fryers is 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink behind the serving counter 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: Equipment was observed in a condition that prevents necessary maintenance and easy cleaning. Both of the chest freezers and several of the reach in freezers have heavy accumulations of frost on the interior surfaces.
Correction: Defrost the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the can opener blade, 2-inside of the bread warmer. Items were cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the dispersion nozzles on both coffee machines which were in contact with non-potentially hazardous food items (coffee) were observed soiled with accumulations of grime and debris. Coffee machines were cleaned during inspection.
Correction: Clean the surface of coffee machines 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 surfaces have accumulations of grime and debris: 1-the outside of all reach in freezers, 2-the outside of all chest freezers, 3-the shelf above the cooktop, 4-the dish machine, 5-the shelves under the prep area.
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: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed into machine. After priming the line, the sanitizer dispensing line started to work. Recommended that the system be checked out by the dish machine company.
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 - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the serving counter is being used for purposes other than washing hands. Observed a container in the sink upon arrival. Container was removed.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the back room on a portion of the ceiling above the serving counter area is not smooth and easily cleanable. Areas need to be painted or otherwise sealed.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cooktop and flattop under the ventilation hood. Observed only 20 foot candles in this area.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling in the kitchen is not maintained in good repair. Observed a large hole in the ceiling in the kitchen.
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 physical structures were noted in need of cleaning:1-The floors throughout the facility, especially underneath equipment, 2-The walls throughout the kitchen, 3-the back door in the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed live cockroaches on the dish machine. Person in charge stated that they will call the pest control company.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed magazines, clothes hangers and other items stored in the cabinets behind the serving counter.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products not stored separately from insecticides or rodenticides. Observed a spray bottle of insecticide stored with cleaning chemicals in the kitchen. Bottle was discarded.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
07/07/2014 | Routine | |
Dish machine - 100 ppm chlorine.
Discussed:
1. Pest activity noted during inspection. Call licensed pest control operator to treat facility ASAP.
2. Facility is in the process of remodeling. Please submit plans to health department for approval prior to starting renovations. Please also include equipment specifications sheets for any new equipment in the kitchen.
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed container of fish fillets stored on the floor in the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) green beans, mashed potatoes, baked potatoes, potato soup, ham, and stuffing in the refrigeration unit is not properly dated for disposition. PIC dated all food items.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit was not discarded by the ""consume by"" date. Tuna dated 6/24/13. Tuna should have been discarded 18 days ago. PIC voluntarily discarded food.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk in the refrigeration unit was not discarded by the ""consume by"" date. Milk was dated 7/3/2013 and should have been discarded 9 days ago. PIC voluntarily discarded food.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The RIF was observed in a state of disrepair and damaged. Heavy ice accumulations observed.
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: The door gasket to the RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine was 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 surfaces of the toaster and oven are observed soiled with accumulations of grime and debris.
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 surfaces of the following equipment have accumulations of grime and debris: outside of bulk storage containers, sides of oven, shelving units in the storage room and dish washing area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the kitchen and floor tiles in the kitchen 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 and walls in the kitchen, dish washing area, and storage room 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several live and dead roaches and ants in the kitchen and dishwashing area. Harborage conditions exist. Overall cleanliness of the establishment is contributing to the harborage conditions.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about New Yorker Restaurant, 18164 Ap Hill Blvd, Bowling Green, VA 22427 »