Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of several cutting boards throughout the kitchen were observed stained. Cutting boards were taken to the dishroom to be deep cleaned. If they cannot be cleaned, the will be sanded down or discarded.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal insert pans were found stacked while wet after cleaning and chemical sanitization on the pot storage rack.
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.
- Physical Facilities in Good Repair (corrected on site)
Observation: The lights under the cook's line ventilation hood are not maintained in good repair. Two lights were not working. Burnt out bulbs were replaced during inspection.
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 walls in the kitchen were 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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09/25/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food Temperatures Continued:
RIC - Beef 39'F, WIC - Shrimp 42'F, Beef 42'F, Fry Station - Chicken 38'F, Crab Meat 34'F.
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the cookline, prep unit and bar area measured 200 ppm. Observed good food temperatures, facility is clean, well organized and well maintained.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees 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. Employees donned new gloves during prepping food items 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.
- Jewelry - Prohibition (corrected on site)
Observation: Employee observedwearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoops in standing water at 122'F.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The knives, in the knife holder at the prep sink area, were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers, in the prep area, 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware, at the dishmachine exposed to splash from the handsink right next to the dishmachine.
Correction: Install a splashguard at the handsink to prevent possible cross contamination during handwashing.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at cook area (83'F) was measured at a temperature less than 100°F. Corrected during inspection to 108'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.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The sink basin at the cook area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/22/2014 | Routine | |
Site visit made to facility regarding their cooling hot foods procedure.
Per PIC - hot food items, such as soups and clam chowder, are cooked on the stove top burners to at least 165'F. These food items are broken down into smaller portions and then placed into open chub bags. The chub bags are put directly into an ice bath of 50 % water and 50 % ice. Foods cooling are temped every 30 minutes, until at the 2 hour mark, to ensure these food items have reached 70'F or lower. (If these foods have not reached the 70'F temp, foods are discarded.) Cooling continues in the ice bath, with temps being taken every 30 minutes, until they reach 41'F or lower
No violation noted during this evaluation. | 10/31/2013 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator called for repair service for the bar dishmachine during this inspection. The dishmachine in the kitchen will be utilized until the bar dishmachine is reaching temperatures high enough to effectively sanitize all equipment. Quaternary ammonium sanitizer (QT 40) measured 150 ppm in the wet wiping cloth bucket in the prep area.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in several reach in freezers.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The hot water sanitizing dishmachine in the bar did not reach 160'F for washing and 180'F for rinsing and sanitizing.
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 (corrected on site)
Observation: Water from the handwashing sink at prep area was measured at a temperature less than 100°F. Water temperature measured 89'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.
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09/23/2013 | Routine | |
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