| No violation noted during this evaluation. | 01/26/2016 | Follow-up | |
Observed some areas in the kitchen where the grout is starting to wear away, monitor this and repair the grout as needed. Continue working with all staff on when to wash their hands and change gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed employee drinking out of a bottle on the cook line and observed another employee eating while working.
Correction: Employee drinks are required to have a lid and a straw in the kitchen and employees are not allowed to eat in the kitchen.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Observed several cooling logs that were not filled out properly/completely. Times and temperatures were missing from several days.
Correction: Make sure the temperatures are recorded and monitored on the logs throughout the entire cooling process of the ROP packaging (down to at least 38 degrees).
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the ice machine was dripping a lot of water from the front onto the floor.
Correction: Have machine looked at to prevent the leaking of water (Looks like a seal may be loose).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed a couple vegetable slicers still soiled and several clean dishes still had date marks labels on them.
Correction: Make sure equipment and dishes are cleaned thoroughly before putting them away and that date mark labels are completely removed.
- Non-Food Contact Surfaces
Observation: Observed the computers and cords over the cook line, the floor to the walk-in freezer, and the insides of the warmers/refrigeration units could use some wiping down.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Removal Frequency
Observation: Observed a large amount of recyclable and garbage stored in the restaurant near the office.
Correction: Remove garbage frequently and do not let it build up inside the facility.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors throughout the kitchen and bar could use some cleaning (under and behind equipment).
Correction: Do some detailed cleaning and be sure to clean under and behind equipment and shelves.
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11/03/2015 | Routine | |
Permit Issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed sausage patties from the freezer, pulled for thawing not in a food grade container, sitting on cardboard boxes.
Correction: Make sure all food is protected from contamination by being covered or stored in a food grade container.
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01/23/2015 | Follow-up | |
- Critical: Hands - When to Wash*
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.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating food where clean dishes air dry.
Correction: Have an area for employees designated for eating and drinking that is away from food, food prep, and clean utensils/dishes.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Chef should wear a beard guard.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed sausage patties from the freezer, pulled for thawing not in a food grade container, sitting on cardboard boxes.
Correction: Make sure all food is protected from contamination by being covered or stored in a food grade container.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw chicken, ground beef, and beef all above 41 degrees.
Correction: Food put in there today was moved to cool back down below 41 degrees. Food left in there over night was discarded. Machine was not on, and it is now on and working properly (Monitor to make sure food is held below 41).
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Information from data logger was unavailable and PIC was unaware that the information was available or that it need to be downloaded at least every 2 weeks.
Correction: Make sure that all required information is recorded and that the PIC is aware of all requirements related to the ROP process.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several dishes and utensils soiled.
Correction: Make sure all dishes are cleaned thoroughly and that the date mark labels are removed completely from the dishes.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Speed racks in the walk in were soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean the racks and the top of the racks to prevent accumulation of debris.
- Hand Drying Provision (corrected on site)
Observation: Observed 3 hand sinks where no hand dry provisions were available.
Correction: Make sure all the dispensers are working properly and that paper towels and soap are provided at the bar hand wash sink.
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01/14/2015 | Routine | |
Discussed data loggers and using the alarm so that they can look at the data logger daily to see if there has been a problem. Currently the data logger is being down loaded monthly.
No violation noted during this evaluation. | 06/24/2014 | Risk Factor | |
Data logger does have a temperature that can be read but the walk-in cooler temperature is taken from the thermometer on the outside of the walk-in. Start recording the data logger temperature on the HACCP cooling log. All records are being maintained for the 90 days.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Observed final temperatures not always being taken on items that are cooled in the afternoon. Also, AM temperatures were not always taken. The cooling log for today had not been filled out and all three cooling bins were full of product.
Correction: Logs must be filled out and reviewed daily.
|
03/10/2014 | Risk Factor | |
All violations were corrected. Permit issued.
No violation noted during this evaluation. | 12/09/2013 | Follow-up | |
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Data logger information was not available for the past 6 months.
Correction: Keep records for review.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards were badly scored.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris in the bottom of the low boy drawers and on the gasket of the small refrigerator in the service area.
Correction: Clean
- Physical Facilities in Good Repair
Observation: Observed low grout and loose tiles under the fryer on the cookline.
Correction: Repair.
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11/24/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several utensils with food debris hanging with clean utensils.
Correction: Corrected by cleaning.
|
07/29/2013 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 03/21/2013 | Risk Factor | |
Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris on the frame of the tomato cutter, on the vent slats in the salad prep unit behind the olives and tomatoes and under the saute station.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold build up on the walls on the dirty side of the dishmachine and food debris on the floor behind small refrigerator in the wait station.
Correction: Clean.
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12/17/2012 | Routine | |
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