Reviewed employee health today.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Products placed on line that where not cooled to 41 placed in equipment that is made for holding not cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Operator pulled products and had them rapidly chilled during the inspection. Recommed staff verify all themperatures before placed on the line.
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03/03/2016 | Routine | |
Operator having problems with the dishmachine taking appropriate corrective action.
No violation noted during this evaluation. | 07/23/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the main walk in cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator took corrective action during the inspection discarding products and verifying temperatures. Facility to look at procedures and processes once refrigeration problems are observed. Unit defrosted during the inspection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the deli station back area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment and bread preventing its use. Operator corrected during the inspection.
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03/17/2015 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours or after each use if not in continual use to prevent the growth microorganisms on those surfaces. Operator had the staff clean the slicer during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishroom.
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. Operator provided paper towels during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the kitchen 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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11/04/2014 | Routine | |
Discussed sneeze guards and clean plate notices with the operator. Observed good handwashing and glove use practices today.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Mongolian grill is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only. Operator corrected during the inspection. Discussed designating handsinks with signs and using for only handswashing operator agreed.
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07/14/2014 | Risk Factor | |
Discussed cleaning the nonfood contact surface of meat slicer in the sandwich station. Discussed sneeze guards at the sandwich station for pretzels. Active managerial control observed. Staff answered questions correctly concerning cooking temperatures.
No violation noted during this evaluation. | 03/05/2014 | Risk Factor | |
Operator to have clean plate notices along the line. Observed staff verifying temperatures, washing hands properly, and glove use with ready to eat foods.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Staff cracked eggs with gloves on did not take off and put on new gloves before handling equipment.
Correction: Discard gloves once soiled. Operator pointed out the issue to the staff and complied during the inspection. Discussed not contaminating equipment with gloves that have touched raw product.
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11/05/2013 | Routine | |
Had a discussion with management concerning pre chilling foods to ensure temperature of ambient foods or can reach 41 degrees with in 4 hour of preparation. Discussed verifying temperatures of foods saved from on service to the next and day to day.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the Kette drains used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of kettel drains after each use before sanitizing. Operator had the kettles cleaned during the inspection.
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07/15/2013 | Risk Factor | |
Had a discussion with the operator concerning clean plate notices and adjusting sneeze guards so there is a barrier from the nose and mouth to the food. Observed very good handwashing practices.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Mongolian grill and at the grill 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. Operator provided during the inspection.
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04/24/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Ribs and meatballs noted not being adequately cooled to prevent the growth of harmful bacteria. Blast chiller not functioning well.
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. Food discarded repair man called during the inspection.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the in the salad bar area is not easily readable. Thermometer in a place were it can be seen.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
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01/25/2013 | Routine | |
| No violation noted during this evaluation. | 01/10/2013 | Pre-Opening | |
This was a pre-opening walk thru a list of things to work on will be completed by the end of the day and emailed out. A final walk thru has been scheduled for Jan. 9th 2:30-3:00 pm.
No violation noted during this evaluation. | 01/09/2013 | Pre-Opening | |
This was a hard hat walk through to look at equipment layout and ask questions a plan review letter will be coming in a few days.
No violation noted during this evaluation. | 12/03/2012 | Routine | |
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