Rhinehart and Produce Source are the food suppliers. Steak and meatballs are received precooked. Chicken and shrimp are received raw, frozen, and thawed prior to cooking. Pasta, shrimp, and grilled chicken are cooked and cooled. Soups are received frozen, reheated and cooled. Discussed cooling and methods. Reviewed on-line employee health policy in the on-line orientation and employee health policy is in compliance. Ecolab is the LPCO and services facility monthly. Fire suppression system serviced April 2015. Observed good hand washing and date marking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chopped steak in the veggie prep cooler cold holding at improper temperatures
Correction: observed steak at 45 F. PIC stated the steak had been in the unit overnight and was not sure why or how long it had been cold holding > 41 F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed several green cutting boards heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: wire storage racks/ shelves in the cooking/ prep area and the bottom shelf of the prep table in the rear kitchen.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/22/2015 | Routine | |
Food suppliers are Keany Produce and Rhinehart. Most proteins are received pre-cooked. Shrimp and chicken are received raw and frozen
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed marinara sauce improperly reheated. Observed employee remove marinara sauce after being in the thermalizer for 20 minutes and place in the steam well to hot hold. Observed employee fold the bag of sauce in half and take a temperature before placing in the steam well. Observed the marinara sauce in the steam well at 130 F, and not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Recommend rapidly reheating the food for hot holding to 165°F or above within 2 hours. PIC reheated the marinara sauce in a skillet to 174 F.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/01/2014 | Routine | |
Follow up to check drain. Observed the floor drain behind the prep unit free of clogs and draining properly. Observed dipper well water turned on and draining properly. PIC stated a plumber cleared/ snaked the lines the previous evening. PIC to obtain plumbing report and send to EHS. EHS provided Form 1B. Observed air vent above steamer clean, and floors clean and dry. Recommend cleaning other air vents as well.
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
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10/11/2013 | Follow-up | |
Suppliers are Rhinehart and Keany Produce. Soups are received pre-cooked, reheated and cooled. All proteins received pre-cooked except chicken, which is received raw and frozen. Discussed cooling. Observed good date marking. Observed good glove use. Fire suppression system checked October 2013.
- Person in Charge
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed numerous time and temperature controlled for safety (TCS) foods in the grill cooler drawers cold holding at improper temperatures. Observed chicken pot stickers at 47 F, shredded cheese at 45 F, meatballs at 51 F and raw chicken at 49 F. PIC stated the drawer may have been left open and equipment temperature logs showed the unit at 36 F at 10:00am. Temperatures taken at 2:30pm.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend not storing TCS food in the unit until it is verified to be cold holding at or below 41F.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Observed the floor drain behind the prep unit clogged and in poor repair. Observed water draining from the prep unit into the clogged drain and overflowing onto the floor. The dipper well and condensate line from the prep unit observed draining into this drain. PIC stated the floors were re-grouted approximately 1 month prior and believes the grout has clogged the drain.
Correction: Recommend repairing and maintaining all plumbing components and fixtures in good repair. PIC treated and unclogged the drain. PIC flushed the drain with hot water. Recommend having a licensed plumber check the connecting lines and ensure the problem has been resolved. Recommend turning off the dipper well and water lines to the prep unit that drain into the drain until inspected by a plumber. Recommend thoroughly cleaning the floors before continuing food prep. PIC requested plumber during inspection
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the air vents above the steamer with mold and the floors in need of cleaning.
Correction: Recommend cleaning. 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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10/10/2013 | Routine | |
Observed pressure of the final hot water sanitizing rinse on the dish machine operating per manufacturer's specifications
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
Contact EHS when pressure/gauge is corrected for follow up inspection.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed the pressure gauge for the high temperature warewash machine was below 15 PSI.
Correction: Recommend having the pressure for the hot water sanitizing rinse adjusted so that the dish machine operates per the manufacturer's data plate. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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05/21/2013 | Follow-up | |
Suppliers include Keany Produce and Rinehart. Steak, shrimp, pork and meatballs are received pre-cooked. Chicken is received raw and frozen. Pastas are cooked and cooled using ice bath/ water. Soups are reheated and cooled. Discussed and provided handouts on cooling and reheating. Fire suppression system was serviced in April 2013. Ecolab is pest control operator
- Warewashing Machines, Flow Pressure Device
Observation: Observed no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine for the hot water sanitizing rinse allowing pounds per square inch, psi, to be monitored by a machine operator.
Correction: Recommend installing a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. If the warewashing machine uses only a recirculated sanitizing rinse, please provide manufacturer's documentation stating the aforementioned.
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05/13/2013 | Routine | |
Dish machine wash temp 153 degrees, dish machine rinse temp 190 degrees. Recommend installing pressure gauge for spray rinse pressure. Recommend providing scoops to fill seasoning containers. Reviewed HACCP logs. Good hand washing observed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed scoop ready-to-eat (RTE) seasoning with bare hands to fill container. Seasonings came in contact with hands of employee.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/13/2012 | Risk Factor | |
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