This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation. Please refer to routine inspection conducted 1/6/2015 for repeat GRP's such as insufficient back flow prevention at dish room sprayer hose and mop sink. Received documentation on 5/8/15 that lamb and pork chops are not needle tenderized. The state of Virginia is slated to adopt 2013 FDA food code sometime this year. One of the changes will require cut leafy greens to be held at or below 41* (after cooling to 41* within 4 hours once cut). Lettuce in chiller was cut today and placed in chiller around 10:55 am--internal temperature of lettuce observed at 48-52* and at 1:20 lettuce did not cool to 41*--the temperature of lettuce increased to 58*. Ensure lettuce is rapidly chilled to 41* or below prior to placing in the chiller.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese (45.6*) on saute rail cold holding at improper temperature.
Correction: Cold hold at or below 41*.
- Equipment - Cooking and Baking Equipment
Observation: The interior surfaces of at least 2 microwave ovens are not clean.
Correction: Clean daily (and install splatter guards).
- Hand Drying Provision (corrected on site)
Observation: Paper towels not dispensing at dish room hand sink.
Correction: Corrected. Ensure hand sinks are supplied with paper towels and that they automatic dispensers are operational.
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05/07/2015 | Risk Factor | |
Discussed the egg wash that was cooling in an ice bath. The egg wash was observed at 47*. The ice bath appears to be sufficient --recommended adding additional ice to come up to the level of the food. Also suggested adding ice to the water before adding it as an ingredient to the egg since ambient temperature of water is not at or below 41*. Discussed some changes that will be adopted to the Virginia Food Code sometime this year. EHS to email manager a guidance document on changes.
- Person in Charge (repeated violation)
Observation: Facility does not have a Hampton Certified Food Manager (CFM).
Correction: Register a candidate who has successfully completed an approved food safety course (such as ServSafe). There is a $10 fee. Post the Hampton Certificate in public view.
- Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
Observation: Sprayer hose attached to hose bibb without appropriate back flow prevention.
Correction: Corrected. Advised that the water supply valves must be shut off when not in use or that a dual check valve with a vent shall be installed on the hose bibb.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals not stored properly: Soap stored with sleeves of cups and dish detergent on top of dish machine.
Correction: Corrected. Store chemicals physically separate and/or below food, food contact surfaces, and equipment.
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01/06/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
Grout eroding between base tile below dish spray sink .
Base tiles are separating below the hand sink adjacent to the dishroom.
- Person in Charge
Observation: Establishment does not have a Hampton Registered Certified food manager.
Correction: Obtain the required certificate at the Hampton Health Department
- Cooling Methods
Observation: Food containers that were cooling ribs are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Boiled eggs (45*F) on salad make table rail and beer batter (51*F) on fry make table rail are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1) Backsplash-vanity top located in the female rest-room
2) Handsink on cookline
3) Splashguard installed at hand sink adjacent to meat reach-in refrigerator is separating
4) Dish room drainboards and spray sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
1) Steak cooler observed with rusty racks
2) Door on fryer undercounter refrigerator broke and shelves inside are corroded
3) Low boy at bar storing glassware bar area has rusty racks
4) Laminate surfaces/edges are scored/peeling where utensils are hanging/stored
5) Racks corroded in Expo refrigerator
Correction: Repair
- Equipment and Utensils, Air-Drying Required
Observation: Food Pans 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law at the hose bibb in the mechanical dishwasher area.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dish spray sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) Mold/mildew/staining observed on the walls in the dish spray sink area.
2) Broken glass and debris on floor below bar equipment--along back wall
Correction: Clean
|
08/05/2014 | Routine | |
Facility is using two-stage cooling method to cool soups and will not be using cook-chill process as outlined on recipe card. Observed SOP for cooling in the operations manual (binder) and SOP outlines two-stage cooling process.
EHS was able to see the dish machine operating within manufacturer specifications.
Other corrections observed:
1) backflow preventer has been installed on hose bibb at dish room (GRP--good retail practice)
2) dishroom floor drain had been cleared and is draining (GRP)
3) verified beer batter and c and s sauce cold holding at or below 41* (Risk Factor)
EHS observed documentation from meat supplier that certain beef cuts are blade tenderized.
EHS observed documentation from tuna supplier that the tuna supplied to Outback is Thunnus albacares.
No violation noted during this evaluation. | 10/17/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: C and S sauce at cookline (45*), beer batter (50*) and chicken batter (45*) at breading station are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods/temperature control for safety foods at or below 41*. These items were ice bathed or relocated to refrigeration. The batters were placed in shallow pans and stored in inserts on the top of the breading table which is not able to cold hold at or below 41*. Suggested storing the batters directly in the deep pan or well.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process--facility is using cook-chill methods to prepare potato soup and clam chowder.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. EHS to provide guidance documents to PIC regarding cook-chill (food held for 72 hours).
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/08/2013 | Risk Factor | |
- Person in Charge
Observation: new general manager has not registered her food manager certificate with this office as a City of Hampton food manager
Correction: advised manager as to how to register her food manager class course completion statement with this office to become City of Hampton Food Manager as required by city code . Issued City of Hampton food manager certificate must be posted in public view
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: opened canned beverage located on shelf over the rear prep table
Correction: thrown out at the time of the inspection and the employee was advised that personal beverages are to be covered non breakable containers located only on the lower level
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: bags of sugar not labeled at the wait station and the container of bags of sugar was not labeled either
Correction: either label individual bags of sugar or label the container they are placed into
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: multiple handsink the sealant at the divider or the wall is split
the sealant behind the dish machine scrap sink is mildewed
Correction: reseal sinks with adjacent divider panels or walls
remove deteriorated caulk behind the scrap sink and reapply in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >>multiple refrigeration gaskets are split ---manager has previously went thru facility and idenitied gaskets in need of replacement
>> Multiple dish racks are split/ torn on edges
>> plastic edge of topline of salad prep unit portion is broken off
>> grease gutter improperly installed and grease gutter catch basins missing
Correction: replace gaskets which are split/ cracked
>> replace dish racks that are cracked
>> monitor condition of salad prep topline-- if it worsens it will need to be replaced
>> install grease gutter correctly ( CORRECTED ) and restore grease gutter catch basins to position
- Equipment - Cutting Surfaces
Observation: cutting board at the salad prep unit is modestly stained and scored
Correction: plane down cutting board to smooth surface / bleach out staining
- Equipment and Utensils - Good Repair and Calibration
Observation: >>multiple plastic containers and lids observed with broken off edges / corner and cracks on the rims
>> ice machine sliding panel cracked on end
Correction: >> replace damaged plastic containers and lids
>> replace cracked ice machine sliding panel
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: parer , double handled cutting blade , grater attachment , measuring spoons all had food residue on them and stored as cleaned equipment
>> mixer upper splatter surface dirty
>> dicer dirty ( stored as clean )
>> onion cutter had debris remaining on it
>> front drink urn nozzle dirty
>> bar mixer wand holsters dirty
Correction: clean completely food residue from equipment
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> wine shelving dusty
>> under side of multiple prep tables and work surfaces
>> under side of several walk in refrigeration shelving is dirty
>> salad prep refrigeration unit hinges
>> sautee drawer refrigeration unit gaskets and interior back of the unit
>> back ledge of fryer( s) are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment over the 2 compartment sink observed to be stacked while wet / damp
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: rack of coffee mugs located under drainline of wait handsink
Correction: no food or equipment or single service may be located under any drainline
- Critical: Water Capacity* (corrected on site)
Observation: Water system is not at the proper temperature.-- in one hour water temperature ranged from 73 ( as I arrived ) and then raised to 85 and then decreased to 63 degrees . WATER must be at >=100 degrees at the handsinks and at > = 110 at the 3 compartment sink when manually washing dishes / equipment
Correction: Ensure that water system is repaired to delivering to the sink water at proper operating temperature.. Preparation was suspended until water temperature corrected . Repair perosn called at about 11:45 . Repair person arrived at 12:30 .Adjustment made to system ( not a traditional hot water heater but tankless hot water system ) . The water was 109 at 12: 55 at the handsink by the office .
- Plumbing System Maintained in Good Repair
Observation: >> floor drain under the rear prep table ( by mixer ) is clogged / not draining
>> several sinks are leaking at the drainline
>> cold faucet rermoved at the mop curb
Correction: >> clear floor drain
>> repair drainlines so that they do not leak
>> restore the cold faucet at the mop curb to position and to be operational
- Light Bulbs Protective Shielding
Observation: light bulb in upright refrigeration unit cookline is not shielded and the bulb in not coated
Correction: restore cover under the bulb or use a shatter resistant bulb ( coated )
- Handwashing Cleanser - Availability (corrected on site)
Observation: soap lacking at the bar handsink --bar not in use until 4 pm
Correction: restored at the time of the inspection
- Dressing Areas and Lockers - Designation
Observation: employees are not using designated areas to store jackets ( observed hanging from dry good shelving )
Correction: store personal items in designated location . They cannot be located onb surfaces used for food / equipment or single service items for restaurant operations
- Physical Facilities in Good Repair (repeated violation)
Observation: >>grout erroded in many locations of the food preparation and cooking areas
>> ceiling tile over the bread storage racks is moisture damaged / mildewed
>> at entry to the dish machine area multiple base molding tiles are damaged
Correction: >> regrout floor as needed to eliminate areas where moisture and debris are accumulating
>> replace ceiling tile
>> replace damaged base tile molding at entry to the dish machine area
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall behind and under rear prep table is dirty
>> floor at the tile birm under the dirty dish drainboard is dirty
>> employee lady restroom air return grid is dirty
>> floor dirty in the bar up against the wall under both ice bins and under 3 compartment sink
Correction: clean
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02/11/2013 | Routine | |
significant improvement noted over the last several inspections in both the area of risk factors and good retail practices . Continue the efforts --
- Food Storage Containers - Identified with Common Name of Food
Observation: sprayer of water for wood fire not labeled
container wait line with bags of sugar not labeled as to contents
Correction: label products as to contents
- Thawing (corrected on site)
Observation: crab legs and wild mushroom sauce being defrosted improperly . -=== crab legs in pan of water ( no cold running water ) and sauce at room temperature
Correction: thaw product under cold running water or in refrigeration unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: walk in refrigeration contents ( both non potentially hazardous and potentially hazardous ) in one section ( right of the door ) was 43 -45 degrees , Walk in is a long corridor with 2/3 left of the door and 1/3 to the right of the door . 2 compressors located on the section left of the door . Product temperatures left of the door ranged from 41 -39 degrees .
Correction: discussed matter with kitchen manager . We concluded that due to the door position and the location of the compressors that the section involved was out of the air flow of the compressors and would not hold product at < 41 without dramatic revision of the unit .
We concluded that the most practical solution of having potentially hazardous product maintained at < 41 would be to reaarange the contents of the walk in . We went through product by product as to what could be maintained > 41 and what by regulation must be maintained at < 41 . Kitchen manager tasked wtih reaaranging the walk in contents and had started the transformation while I was present
- Food Contact Surfaces - Cleanability*
Observation: mutliple meat trays are cracked
multiple lexan containers have hair line cracking in them
plastic sliding panels at ice machine are cracked
Correction: replace damaged equipment
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: dry good storage and clean equipment shelving the powder coat surface is chipped /worn
Correction: replace or resurface the damaged shelving
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>mixer dirty ( upper splatter area at spindle and nut )
>>salad / lettuce spinner had debris remaining on it after use / putting away
>>lettuce witch had debris remaining after use / putting away
>>interior of ice machine --both the interior panel and top level where the formed ice falls into ice bin
>> citrus water dispenser nozzle is dirty
Correction: clean clean clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >>tops of the upper level equipment ( microwaves - broilers - sautee wall mounted refrigeration unit is dirty
>> under mat is dirty shelf over prep sink
>> tops of the salad prep lids have modest need of cleaning
>> salad prep refrigeration at the frame under the doors ( at grate and in corner) needs cleaning
>> underside of several shelves in the walk in refrigeration are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment ( pans ) was found stacked while wet after cleaning and l sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: atmospheric bell dome at mop curb gooseneck is broken off
lack of back flow device lacking hose with nozzle attached
Correction: replace atmospheric bell or replace gooseneck
install back flow device at hose bib needed when hose present with nozzle / sprayer on it .
ALSO -- -once cleaning done at the end of the evening turn off the hot water at the mop curb -- causing lock and prohibiting hot water flow around building
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded in modestly in multiple areas of the food service area
>> threshold plate not secure beer walk in refrigeration unit
>> multiple small holes present in wall at fry cutter and wall by cookline upright refrigeration unit
>> hole wall plugs missing walk in refrigeration unit ( wall end by meat )
Correction: >> plan to grout floor where errosion is occuring to eliminate areas where food and debris are accumlating
>> secure threshold plate in walk in beer refrigeration unit
>> seal small holes in walls
>> restore wall plugs in walk in refrigeration unit
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10/19/2012 | Routine | |
dinner does not start until 4 pm. Staff left just prior to opening and data entry done back at the office .No orders received in the time of the inspection
Explained to manager regarding cooked and limp bacon . Advised limp bacon must be kept in refrigeration unit or maintained > 135
Improvement over last several routine inspections. Encouraged manager to continue to work with staff on cleaning / organizing and proper cooling
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: >>observed carboard box with cryrogenic packed beef located over thawing crab legs in walk in ref, --no evidence of leaking
>> observed plastic container of chicken located over box of thawing shrimp in walk in refrigeration unit . No evidence of crack - split in plastic container with chicken
Correction: manager immediately said staff did not arrange raw product in walk in refrigeration unit correctly and verbally explained that it should be swim - walk - fly from top to bottom . Manager rearranged product at the time of the inspection correctly
- Thawing (corrected on site)
Observation: fish thawed under cold water -- however cold water temperature in July was 89 degrees . Fish thawed much faster and internal temperature > 80 . Manager confident that frozen fish had been present under water for < 90 minutes .
Correction: Advised manager to cook and hold ( not fesible ) or to place in a single layer on a bake tray and put in freezer to rapidly cool to < 41 .Manager when inspected thawed fish said product quality had deteriorated and threw thin filets out .
Be cautious of length of time of thawing or brining in hot weather since water temperature can be high . Recommend thawing only in the refrigertion unit
- Critical: Cooling* (repeated violation)
Observation: >> observed cooked chicken breasts multiple layers deep and in covered pan at 42-44 degrees from 7-17
>> observed multiple pans of baked potatoes , covered , with condensate on the interior lid in the walk in ref, at 43 -44 from 7-17
Other product in the walk in refrigeration was 38 -40 degrees
Correction: Manager , when he saw thermometers threw product out .
Manager was advised to treat chicken breasts and bake potatoes like the ahi tuna. Cool in a single layer on a bake tray on top shelf of refrigeration unit OR use the walk in freezer to rapidly cool product --again in a single layer on a bake tray . Staff has to remember to take product out of the freezer after 30 ( chicken ) to one hour ( baked potatoes ) and take internal temperture . Once cooled ( preference < 50 ) can be put into walk in refrigeration unit and can layer the product in containers )
+++++FOODS are required to cool from 135 to 70 in 2 hours or less and from 70 to 41 in the following 4 hours ( or less ) +++++++
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: caulk cookline handsink by upright refrigeration unit is mildewed
Correction: manager to remove mildewed caulk and reapply new caulk in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> walk in freezer door split- warped in interior
>> significant ice build up around walk in freezer door ( ? door in poor repair causing ice or are heat strips at door not operating ? )
>> metal shelving rack support legs in walk in refrigeration unit , dry good storeroom and at single service storage at wait line are peeling and corroded
>> upright refrigeration unit gasket split
>> 2 of 3 fryers the door handle or hinge was broken / damaged
>> dessert station under counter refrigeration unit powdered coated shelving is worn off nearest door significantly
>> walk in refrigeration gasket is split ( modest )
Correction: >> repair walk in freezer door or replace so that door closes fully into frame and remove ice buildup at the door
>> over time replace or resurface metal rack shelving support legs in multiple areas
>> replace upright refrigeration gasket
>> monitor walk in refrigeration gasket --if it worsens will need to be replaced
>> repair the fryer doors
>> replace or resurface the dessert under counter refrigeration shelving
- Equipment - Cutting Surfaces (repeated violation)
Observation: salad prep refrigeration cutting board is badly stained / scored
>> bread boards ( what wait staff take out to table ) are scored
Correction: >> replace salad prep cutting board or plane to clean and smooth surface
>> start replacment of bread boards
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: plastic coated tongs cracked / split at handle
Correction: replaced at the time of inspection
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> mixer dirty up at spindle and nut area . Check to determine if lubricant is leaking and if so repair
>> misc. containers observed on clean equipment shelving were not clean
>> container with citrus water at wait area is dirty
>> bake trays ( potato ) are encrusted
>> grill presses -- food contact side are encrusted
Correction: >> clean mixer throughly
>> clean all containers at the dish line
>> clean citrus water dispenser
>> scour bake trays
>> scour grill presses
- Non-Food Contact Surfaces
Observation: >> walk in refrigeration shelving ( under side ) are dirty-- much better than in past )
>> plastic roller rack with meat in walk in refrigeration unit is dirty
>> stove drip tray is dirty
>> interior oven is dirty
>> back panel under char grill is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: >>observed pitcher in handsink basin by 2 compartment sink
>>observed containers in handsink in basins at the cookline & near dessert under counter refrigeration unit sitting to be filled with water
Correction: handsinks are for no other purpose but to wash hands. Fill containers with water at the 2 or 3 compartment sink
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumpster leaking from bottom
Correction: call dumpster company and advised unit in poor repair and to have it replaced . Also clean dumpster pad of the leaking material
- Physical Facilities in Good Repair (repeated violation)
Observation: >>grout erroded throughout facility
>> threshold plate in bar / beer walk in refrigeration unit is loose
Correction: >>regrout floor tile as needed to eliminate areas where food and moisture are accumulating
>> secure the bar/ beer walk in threshold plate
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floor of dish area has water accumulated up at walls / under clean drainboard
>> floor dirty under cookline up against the wall
>> floor dirty under bar display refrigeration unit
Correction: clean floors
- Pests - Controlling Pests*
Observation: numerous flies observed in the facility
Correction: maintain the door closed and when opened insure the air curtain is on .Use approved means to control flies in the building
|
06/18/2012 | Routine | |
recommended to owner and staff about cooling , Strongly recommended that they break the volume down into 2 portions and placing into the ice bath rather than taking the hot stockpot with simmering soup off stove and placing into ice bath .
Sautee wall refrigeration unit and upright cookline refrigeration unit were not stocked with potentially hazardous foods at the time of the inspection
- Person in Charge
Observation: certified food manager certificate has expired --along with other
Correction: management team is enrolled in course starting next week to renew certifications
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth bucket located on the floor
Correction: wiping cloth bucket to be stored on lower level work table
- Warewash Machines, Internal Baffles
Observation: curtains at dish machine are not in place
Correction: install curtains
- Equipment - Good Repair and Proper Adjustment
Observation: handles ( taped )of beverage pitchers frayed / torn
Correction: replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained /scored
Correction: company replaces cutting boards every May
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer dirty at nut area of spindle ---although much cleaner than in past
Correction: clean
- Non-Food Contact Surfaces
Observation: >>lower face plate salad prep unit dirty
>>front section sautee drawer frame is dirty and cooler bin
>>walk in refrigeration shelving left end ( 2 on each end ) underside is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment is not being air dried before stacking
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go containers in the bar are not correctly stored
Correction: store with food contact side down
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor along the dish machine is dirty
Correction: clean
|
04/20/2012 | Follow-up | |
Stock being delivered at the time of the inspection . Per employee truck arrived at 10:30 am . Delivery was accomplishes in one hour
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: multiple personal beverages observed over food service surfaces from evening of 3/19
Correction: personal beverages are to be in non breakable covered containers and located only on a lower surface --- never on or over a work surface
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >>knives wedged between 2 compartmetn sink and wall ( seam seperated / split _
>> non handled scoop ( souffle cup ) observed in mushroom vinegarette
Correction: >> knives may not be wedged in cracks or crevices between 2 pieces of equipment or between equipment and wall
>> use only handled non breakable scoops to diepsnse product ( dry goods / ice and sauces ) and maintain handles upright out of contents
- Food - Miscellaneous Sources of Contamination
Observation: ahi oil container not covered overnight
Correction: maintain lid on ahi oil when not in active use
- Critical: Cooling* (corrected on site)
Observation: observed pan of 2 chicken breasts covered and 2 pans chicken breast slices covered stacked one on atop of another with internal temperatures of 45 -50 degrees from 3 /19
Correction: chicken thrown out since it did not cool correctly . Cooling must be achieved when the product reaches 135 it must cool to 70 degrees in 2 hours . At 70 degrees it must cool to 41 in the following 4 hours .
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: ice transfer container cracked on feet / base and on rim
HOUSE seasoning pitcher prep line shelving cracked
Correction: replace cracked food contact equipment
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> 2 compartment sink - handsink line is not securely sealed with wall
>> 3 compartment sink line is not sealed with the wall
>> wait prep line and wait handsink ( one unit ) is not sealed with wall
Correction: >> sink lines are to be smoothly seamed with the adjacent walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> dessert under counte refrigeration unit gasket is split
>> gaskets of the salad prep unit are split ( the right door is shredded at bottom and split on top )
>> ice build up walk in freezer door frame ( severe )
>> clean equipment storage shelf (by mixer ) the powder coat surface is peeling / worn
>> support legs walk in refrigeration unit shelving powder coat is worn / peeling
>> vent filters over sautee line / single fryer have gap in center between filters
>> underside of prep table ( left of mixer ) is dirty / rusty
Correction: >> replace split gaskets
>> remove ice from walk in freezer door ( replace heat strips )
>> replace or resurface clean equipment shelving and walkin refrigeration shelving support legs over time
>> install vent filters correctly ( so there is no gap ) CORRECTED
>> clean / scour under side of prep table
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards modestly stained and scored
Correction: replace damaged cutting boards over time or plane down to smooth / clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> plastic coated tongs cracked - portions removed at handles
>> microwave oven splatter guard missing
>> cracked lids on multiple containers
Correction: replace damaged food container /equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> potato / fry cutter badly dirty / encrusted with old debris
>> mixer dirty at spindle and splatter areas
>> bloomin onion cutter dirty (to include underside of base )
>> bake pans encrusted
>> tea urn nozzle dirty
Correction: clean clean clean
- Equipment - Cooking and Baking Equipment
Observation: multiple microwave ovens dirty
Correction: clean interior upper splatter panels
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the spray wand at the 3 compartment sink ( NOTE pressure / flow off the unit is anemic )
>> roller cart both levels
>> walk in gasket
:>> dessert undercounter gasket
>> lower level of the salad prep gaskets and the lower interior frame of the salad prep
>> shelving--- lower ---- opposite the sautee drawers and stove
>> underside of walk in refrigeration shelving ( mildew )
>> stove drip tra y
>> bar glass and display shelving
>> interior cabinetry ledges pair of fryers at fry line
Correction: clean clean clean clean clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment on clean equipment shelving was stacked wet
Correction: equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: containers and mixing bowls not properly stored on clean equipment shelving
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: >>to go containers incorrectly stored at the cookline and at the bar
>> foil to go pans incorrectly stored in dry good storeroom
Correction: to go products unless under a solid shelf are to be stored with food contact side dow n
- Critical: Water Capacity*
Observation: arrived at facility . Water in washing hands went from warm to cold as I washed . Asked staff if they had hot water earlier . Employee said had been washing dishes previously and had attempted to wash hands and noticed the water was not hot .
Went to mechanical room --- tankless hot water units present with small back up storage tank ( 18 gallons maybe 30 ) . Returned to kitchen and took temperature of " hot " water which was 64 degrees
Correction: told staff to put away stock and not to conduct any food prep for 30 minutes to see if hot water had been depleted and just needed time to have hot water resume . We waited 30 mintues . Hot water of > 110 observed at 3 compartment sink .
BY 12 -31 -12 Ownership / management must provide hot water of sufficent capacity that hot water of > 100 degrees is present at the handsinks at all times for the washing of hands.
Returned later in the inspection after hearing dish machine running mulitple times the hot water temperature had decreased to 75 degrees , Contacted Office and consulted with manager . Determined that contractor must be called in to determine if there was a mechanical problem . If it was the system itself not having sufficent capacity ( tank volume ) then they would have to add sufficent capacity by 4-20-12
NOTE : GM / CFM called at 3 :35 and left message that contractor / plumber had made service call and determined mechanical problem and repaired .
Will confirm 3-21
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: observed set of measuring cups in the prep line handsink basin
Correction: utensils may not be cleaned / rinsed or stored in any handsink basin
- Plumbing System Maintained in Good Repair
Observation: small leaks observed at the dipper well wait line and at the scrap sink of the dish line
Correction: repair plumbing so that it does not leak
- Light Bulbs Protective Shielding
Observation: light lens over 3 compartment sink / upright fryer line refrigeration unit not secure to ceiling
Correction: secure light lens to ceiling
- Handwashing Cleanser - Availability
Observation: soap dispenser damaged wait line handsink
Correction: replace soap dispenser at the wait line handsink
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out at the prep line handsink and the employee ladies restroom handsink
Correction: restored at the time of the inspection
- Lighting, Intensity
Observation: light out fryer line upright refrigeration unit
Correction: restore out light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >floor drain has tear . / section removed from it in front of mop curb
>> both door knobs at employee restrooms are damaged ( ladies is removed)
>> ladies restroom toilet chain is not connected . Unit will not flush
>> floor tile in front of ice machine section is removed
>> floor tile grout in multiple areas of the prep / cook / dish areas and wait area is erroded
Correction: >> replace damaged floor drain screen
>> replace employee restroom doors or repair / replace door knobs properly ( with correctly sized units )
>> restore employee ladies toilet to operational
>> repair damaged section floor tile in front of ice machine
>> regrout floors to eliminate areas where food debris and moisture are accumulating
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> the floor is wet where floor slope is not directed to drain at the cook- wait line ( end by the handsink ) / at the dish machine clean drainboard and at the utensil wrapping station
>> fhe floor is dirty
====under the fryer line
====dry good storeroom up against walls
=-----cookline
>> walls dirty behind mixer - prep table , behind flat top grill , wait handsink ( drainline )
>> ceiling tiles - air return dirty off vent hood near sautee area
Correction: clean clean clean
- Critical: Toxics - Storage of Toxic Containers*
Observation: >> oven cleaner spray can observed with spice pitchers on the cookline
>> oven cleaner spray cans observed over boxes food service gloves closet off dry good storeroom
>> to go plastic beverage cups on floor under cleaners storage closet off dry good storeroom
Correction: >> cleaners are to be stored physically seperate and lower at all times from food / food service equipment and single service products
|
03/20/2012 | Routine | |
cookline upright ref, thermometer ( outside unit and thermometer at the door ) both read 56 . Kitchen manager and I were first one's to open unit this morning .Unit was not stocked except a couple misc. items and some cheese .Cheese removed and thrown out . Management team told me tech for OUTBACK would be called .reminded them the unit cannot be stock with meats / seafood / poultry until restore to operating at < 41
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers not labeled as to contents
Correction: dry goods ( other than pasta/ rice ) are to be labeled accurately as to contents
- Utensils - In-Use - Between-Use Storage
Observation: non handled scoop is sauce mixture over prep table by mixer
Correction: use only handled non breakable container to dispense product and maintain handle upright out of contents
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: ice transfer container damaged at feet
Correction: replace damaged ice transfer container
- Temperature Measuring Devices (corrected on site)
Observation: thermometer not present salad prep ref,
Correction: new thermometer placed into unit at the time of the inspection
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> the sealant has seperated at the back splash of the wait station beverage line and the wall
>> the sealant has seperated at the 3 compartment prep sink and wall
Correction: seal wait beverage station work table and prep sink with adjacent walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> ice building up at door frame of walk in freezer ( heat strip not functioning as needed / designed ?)
>> Underside of shelving over the 2 compartment prep sink is rusty
>> under side of the shelving with cookline steamer is rusty / dirty
>>plate chiller unit right sliding top edge damaged ( plastic trim ) at corner
>> gasket salad prep refrigeration unit is split
>> dry good shelving /racks the powder coat is damaged /worn / peeling
>> walk in refrigeration support legs the powder coat is peeling / worn / deteriorated
Correction: >> repair the heat strip / remove ice walk in freezer door
>> clean / abrase the under side of the shelving over 2 compartment sink and under cookline steamer
>> replace lid or the trim on the lid / panel of the plate chiller
>> replace salad prep ref, gasket
>> resurface or replace dry good shelving and walk in refrigeration shelving legs where deteriorated
- Equipment and Utensils - Good Repair and Calibration
Observation: >> plastic handled tongs several have damage ( cracked
Correction: / split to the handle )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the following surfaces are not clean
>> mixer -- much better though than past inspections
>> the cheese grater attachement
>> the fry cutter t
>> blooming onion form
>> potato bake trasy encrusted
>> the soda nozzles wait line drink fountain
>> the tea urns wait line
Correction: clean and sanitize
scour bake trays
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the dry good shelving frame under the containers of dry goods
>> the roller rack ( plastic ) units for meat in walk in and potato trays off walk in ref,
>> the under side of the plastic shelving covers in the walk in ref,
>> salad prep refrigeration unit lowethnges , the tops of the wheels and the vent bar at the lower level of the unit
> > the shelving ft of the potato drawers
>> the lower levelr interior of the potato drawers
>> gaskets cookline upright ref,
>> service station shelving under mats ( located between to go pick up and bar )
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was stacked wet
Correction: allow cleaned equipment to air dry prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >>mixing bowls stored incorrectly clean equipment shelving
>>knife stored with portion of knife behind prep line handsink
>> can opener stored under paper towel dispenser at prep line
Correction: >> store mixing bowls with food contact side down
>> do not store equipment ( or food ) within the splash / splatter are of the handsink
>> do not store equipment under the paper towel dispenser where it is subject to drip contamination
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: styrofoam containers stored incorrectly in bar and at wait station
Correction: store single service items with food contact side down
- Light Bulbs Protective Shielding
Observation: light lens damaged at dish machine line
Correction: replace damaged light lens
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out at the handsink cookline - wait line / in employee ladies restroom and the auto paper towel dispenser batteries at the dish machine line are dead
Correction: restore all handsinks to have paper toweling present / available
- Physical Facilities in Good Repair (repeated violation)
Observation: >> the floor drain screen is damaged in front of the mop curb
>> ladies employee restroom door the knob is missing
>> holes in wall / support at the fry cutting unit and behind steamer
>> grout erroded in small patches at the small wares wall and at the cookline
>> floor tile damaged in front of ice machine
Correction: >> replace drain in front of mop curb
>> replace door or knob employee restroom door
>> seal holes wall at fry cutter / steamer
>> regrout areas of floor as needed to eliminate areas where moisture and food are accumulating / standing
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> ladies employee restroom wall and ceiling at air freshner
>> the ladies and men's patron restrooms air return housings
>> floor under clean drainboard dish room
>> wall dirty drainboard and scrap sink of dish room
>> wall behind wait station handsink
>> floor dry good storeroom
Correction: clean
|
12/15/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee who was washing dishes go from handling dirty dishes to handling cleaned dishes without washing hands
Correction: advised employee and managers on duty that hands are to be washed between handling dirty dishes and cleaned dishes
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: >>observed employee eating while preparing food
>> observed open personal beverage over active food service surface
Correction: >> employees may not eat in the food service area
>> personal beverages are to be in non breakable covered containers and stored only on a lower level
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) (repeated violation)
Observation: observed non handled containers in flour container
Correction: advised manager that only handled non breakable containers may be in the flour container and that handles are to be upright out of contents
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: bags of sugar at the wait line are not labeled
Correction: each bag of sugar is to be labeled or the bin the bags are stored in are to be labeled
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.--observed multiple wiping cloths sitting on work stations and not in the sanitize buckets
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: observed staff attempting to cool large stockpot of hot broccoli cheese soup in ice bath . the ice was replenished as I arrived .
Was told that had been in ice bath about one hour and it was 99 degrees . After one half hour the product had only decreased to 88 - 90 and it had not been stirred
Correction: >> instructed employees that they are to break down the mass into 2 or 3 smaller portions and STIR . and add more ice to the ice bath
After 35 minutes the mass had cooled to one stock pot being 65-68 and the other at 68 -70 degrees.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: employee men's handsink sealant with wall is seperated
wait line table and wall the sealant is seperated
Correction: >> reseal the handsink with the wall in a smoothly seamed manner
>> reseal the wait table with the wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >> dessert under counter refrigeration unit the gasket is slightly torn / the interior door panel is cracked and the interior lower right shell is also cracked
>> the plate chest freezer right lid edge / rim is broken with section missing
>> the walk in freezer door has significant ice buildup on the gasket and at the door frame
>> upright refrigeration gasket split at the upright ref./ freezer at large fryer line
Correction: >> monitor deterioration of the dessert under counter refrigeration unit. If the damage worsens to gasket / interior door / interior shell then that component or entire unit must be replaced
>> replace lid of salad plate chest freezer
>> repair the heat strip to the walk in freezer door to eliminate ice build up
>> replace the upright refrigeration gasket at the upright ref. / freezer
- Equipment - Cutting Surfaces
Observation: cutting boards somewhat stained and scored
Correction: replace cutting boards or plane ( sand) to restore to clean unstained and smooth surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: mixing bowl at cookline rim is split
basting brushes are worn
plastic coated tongs are split
Correction: replace the mixing bowls
replace worn basting brushes
replace tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: there were old labels remaining on cleaned equipment
salad spinner dirty
the mixer is dirty
the fry cutter is dirty
Correction: clean clean clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the interior of the Vulcan oven is dirty
>> the stove drip tray is dirty
>> the walk in refrigeration shelving is dirty ( especially the raw meat shelving )
>> the dry good shelving frames / supports are dirty
>> the open back fryers are dirty ( roll out from wall and clean from rear )
>> table tent storage shelving by to go station shelving is dirty
>> condensate in the interior of the salad prep ref,
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was stacked wet and placed onto clean equipment storage shelving
Correction: equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: cleaned mixing bowls and storage containers improper stored on clean equipment storage shelving by mixer
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed single service cups located on floor at wait line
Correction: store> 6 inches off floor
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: >>handsink at the prep line is not fully accessible due to boxed portion bags sitting across the basin
>> dish room handsink is blocked by items stored in front of it
Correction: >> handsinks are not to be blocked or have access to the impeeded in any fashion
CORRECTED DURING INSPECTION
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: observed set of measuring cups in the handsink basin at the prep line
Correction: handsink is not be used for any purpose other than washing of hands ( cannot be used for washing or storage of utensils )
- Plumbing System Maintained in Good Repair
Observation: leak at bar handsink drainline
Correction: repair the leak at the drainline
- Physical Facilities in Good Repair
Observation: grout erroded floor tiles at the salad prep refrigeration area and in the dish room
>> single floor tile in front of the ice machine is damaged ( corner broken off )
Correction: regrout the floor tiles and repair the corner of the damaged floor tile in front of the ice machine
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> air return vents are dirty employee and patron ladies restrooms
>> floor dirty in the bar at the handsink line
Correction: clean
- Pests - Controlling Pests* (repeated violation)
Observation: multiple flies present
Correction: flies are to be removed from the building in an approved manner . To control flies from entering the building maintain outer doors closed as best as possible and turn on air curtain when the door is open
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: multiple spray bottle cleaners are not labeled.as to contents
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/15/2011 | Routine | |
facility does not open until 4 pm to customers . No cooking of PHF observed during the course of the inspection
- Person in Charge
Observation: City of Hampton food manager certificate is not posted in public view. Same with Virginia Department of Health permit
Correction: facility has recently completed a remodel / upgrade to the front of the restaurant ( Which looks really sharp ) . Certifificate and permit are to be restore the being placed in public view
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: >> multiple personal beverages located on
Correction: /over food service surfaces
>> gum chewing by staff involved in food service functions
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: water sprayer unit for wood at cookline is not labeled as to contents
Correction: label container WATER
CORRECTED DURING INPECTION
- Food Storage - Clean and Dry Location (corrected on site)
Observation: box of KING CRAB legs on floor walk in freezer
Correction: food stock to be stored > 6 inches off floor
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: ice transfer container split
Correction: replace damaged ice transfer container
- Responsibilities of Owner or Proprietor
Observation: the required signage advising patrons that this is a non smoking facility have been removed in the upgrade to the entry / dining room area . ( the upgrade / remodel is really well done )
Correction: signage is to be at the entry doors ( both side entry or the main double door entry ) or at the hostess stand advising patrons that this is a non smoking facility . An international non smoking symbol may also be used
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink - wall seal men's ( employee ) restroom split
>> caulk / sealant behind the wait line work table is split
Correction: reseal fixtures with walls in a smootly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >> the underside of shelving over back prep table and under side of the prep table are rusty
>> the clean equipment rack ( second shelf from bottom ) and the dry good storeroom shelving ( second from bottom right of entry door and where vinegars and dry good shelves are located ) the plastic coat shelving is worn and base surface is rusty
>> the support sections walk in refrigeration shelving on the legs/ frame are peeling and under surface rusty
>> the gaskets in the upright refrigeration . / upright freezer opposite the fryer line are modestly split
>> grill wheel ( left most grill front left wheel ) is damaged
Correction: >> scour shelving to remove rusty surfaces
>> in time replace the worn surface / rusty shelving at the clean equipment // dry good storage and walk in refrigeration units )
>> replace if the split worsens gaskets of the upright ref, //freezer
>> replace the damaged grill wheel
- Equipment and Utensils - Good Repair and Calibration
Observation: modest damage to plastic containers and lids
>> levered scoop missing end cap
Correction: replace damaged plastic containers and lids and scoop
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> the mixer is dirty at the splatter areas
>> the fry cutter is dirty
>> the spoon containers wait line ( and contents ) are dirty
>> the blades of the electric knife and the holding case interior are dirty
>> scallopped tongs dirty on the interior edge of the scallop
>> grinder attachment is dirty
>> food debris observed in container of stacked " clean equipment "
>> bake pans have encrustation on them
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the stove drip tray
>> the frame of the dry good shelving under the dry good powder ingredient containers
>>gasket upright freezer unit opposite the fryer line
>> the bottom of the potato hot holding drawer with baking potatoes under the insert pans
>> the fryer cabinetry interior ledges in the back of the units )
>> Under side of plastic covers of walk in refrigeration shelving dirty
>> counter top at the wait handsink / wait work table wet with leak from the handsink gooseneck
>> accumulated condensate in the salad prep ref,
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was wet stacked ( not air dried )
Correction: all equipment ( plastic and metal ) is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: cleaned bake pans stored incorrectly
?>> fryer filtering unit stored under drainline of handsink back prep line
Correction: store with food contact side down
>> fryer filtering unit cannot be stored under the drainline of any sink
CORRECTED DURING INSPECTION
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: single service to go containers of various types are stored incorrectly at the wait line
Correction: store with food contact side down and food covering side down
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: small leak at wait station gooseneck
Correction: gooseneck tightened at the time of the inspection
- Refuse - Covering Receptacles
Observation: grease reclaimation tank lid open
Correction: maintain lid closed
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: dumpster enclosure pad dirty / greasy
Correction: clean / power wash the pad to remove debris
- Handwashing Cleanser - Availability
Observation: soap out at the employee ladies restroom
soap out at the bar handsink
Correction: soap to be provided at each food service handsink and restroom handsink
CORRECTED DURING INSPECTION
- Hand Drying Provision
Observation: paper toweling out in the employee ladies restroom
>> paper toweling jammed in dispenser at the dish line
Correction: restore paper toweling to available at each food service and restroom handsink
CORRECTED DURING INSPECTION
- Handwashing Signage/Handwashing Facilities
Observation: handwash signage missing employee men
Correction: s restroom
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tile section removed in front of the ice machine
>> holes in wall at fry cutting block
>> holes in wall men
Correction: s employee restroom where soap dispenser relocated
>> holes in wall left of walk in ref. exterior wall
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> the wall in the wait station line under the handsink is dirty
>> the floor in front of the ice machine is dirty
>> the floor in the dry good storeroom up against the walls is dirty
>> floor under grill line is dirty
>> ceiling tiles dirty / stained dining room half toward Coliseum drive
Correction: clean
- Pests - Controlling Pests*
Observation: flies present
Correction: use approved measures to control flies in the food service setting . Maintain outer openings closed . Use air curtain at the rear door to further control flies when door is opened
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: >> Multiple spray cleaners stored over food service surfaces or with single service items
>> Canister of RAID present . Advised that used for the dumpster area
Correction: >> cleaners are to be store physically seperate and lower than food / equipment and single service items
>>HOME STYLE ( Raid is home style ) Insecticides may not be used in the facilitiy . They are not approved for commerical food service facilities . IF USED outside they still must be stored seperately from general cleaners due to their toxic nature . Recommend storage in office where only management has access to them
CORRECTED DURING INSPECTION
|
06/01/2011 | Routine | |
facility does not open until 4 pm . no orders being filled and no cook temperatures observed during prep
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage , uncovered , observed on shelf over active food service surface
Correction: personal beverages are to be in covered non breakable containers and stored only on lower level ----NEVER - on or over an active work surface
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: non handled scoop observed in the flour container storeroom
Correction: use only handled non breakable utensil as a scoop for dry goods / ice and maintain handles of scoops upright out of contents
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: several cracked plastic container ( less than in previous inspections )
Correction: continue to cull and discard the damaged plastic containers
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> walk in freezer has alot of ice at the door frame / front shelving
>>dessert under counter ref, shelving surface worn/ peeling
>> the salad plate chiller / chest lid trim is damaged
>> the salad prep ref, topline plastic liner /trim right front is damaged
>> the left door salad prep ref, door liner is cracked / damaged
>> the vent filter is not in place ( gap in line over oven / fryer )
>> the gaskets are split both doors ( lower edge ) of the 2 door bar refrigeration unit
Correction: >> thaw frame of walk in freezer door . Insure that door is fully closing
>> replace or resurface the dessert under counter ref ,shelving
>> monitor damage on the plate chiller chest and salad prep ref, top frame . IF damage worsens the units will need to be replaced)
>> replace door liner left door salad prep ref,
>> vent filter restored to position ( no gaps present ) at time of the inspection
>> replace gaskets bar ref, ( CORRECTED DURING INSPECTION )
- Equipment and Utensils - Good Repair and Calibration
Observation: plastic color coated tongs the plastic handles are split
Correction: replace damaged tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>mixoer dirty
>>potato fry cutter dirty
>>bake trays dirty / encrusted
>>tongs stored on clean hanging rack observed with food debris on the scalloped interior edges
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the utensil hanging rack pegs and frame -edges
>> the under side of the walk in ref, plastic shelving at the far end ( each side ) of the walk in ref, ( fish storage - chicken one side and red meat on opposite side )
>> gasket of the upright freezer ( opposite the fryer line )
>> the fryers back edges/ ledges
>> the shelving opposite the char grill where breads are located
>> the lower level under the char grill
>> the sprayer head ( all portions ) at the 3 compartment sink
>> the spoon basket and contents `
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: plastic containers on clean equipment shelving indicate they were stacked wet
Correction: containers are to be air dried prior to stacking
- Plumbing System Maintained in Good Repair
Observation: floor drain retaining water up at screen at wait line under handsink
Correction: have plumber arrive prior to opening to clear drainline
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Toilet Rooms - Enclosed
Observation: employee ladies restroom door self closure is damaged
Correction: restore the self closure to operational on the employee ladies restroom door
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the prep line handsink
Correction: restore paper toweling . to availability
- Lighting, Intensity
Observation: cookline upright ref, light out
Correction: restore light upright ref,
- Physical Facilities in Good Repair
Observation: >> floor tile grout erroded various areas ( many areas of grouting have been corrected since last inspection )
Correction: continue in on going need to regrout areas where errosion has taken place in the floor tiles of the food service area
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> the light globes over the fryer line are dirty / stained
>> the floor storeroom up against the walls is dirty
>>the wall behind the potato dicer is dirty
>> the wall at the salad tower and digital clock are dirty
>> floor drain cover / screen at the scrap sink of the dish macine is dirty
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: >>spray bottle cleaners stored with food ( spices ) and food service gloves on shelving opposite the cookline
>> container of dish soap stored with misc. utensils / equipment on steamer prep line
>> cleaner stored on shelving over container of misc utensils / equipment at shelving with wood log storage
Correction: cleaners must be stored physically seperately and lower than food and food service containers and single service items ( gloves
CORRECTED DURING INSPECTION
|
03/01/2011 | Routine | |
letter on file regarding salmon provided is farm raised product
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: >>cut vegetables in walk in ref, not covered
>> slices of filet not covered upright cookline ref,
>>spices in dry good storeroom not covered
>> cooked and ready to eat product in cookline upright ref,
stored under raw protein
Correction: prepared products ( unless in the cooling process ) are to be covered in the refrigeration units
>> dry goods to be covered
>> arrange refrigeration units as such
----ready to eat / cooked
----Swim
-----WAlk
-----ground meats
---Fly
CORRECTED DURING INSPECTION
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: sugar at wait line not labeled ( container of portion bags )
Correction: Labeled at the time of the inspection
- Cooling Methods (repeated violation)
Observation: soup ( cream of broccoli ) being cooled in ice bath .
Per staff was boiling when removed from stove at 12 pm .
Placed in ice bath ( 25 gallon stock pot ) product 110 at 2:30 /
Correction: advised staff to reduce volume by placing 1/2 of product into another stock pot and to stir product routinely ( and add more ice ) to cool .
COOLING is to be accomplished once product reaches 135 ==must cool from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours
NOTE at 3:45 pm product in center 65-68 degrees and on edge of pot < 45 ( both pots )
CORRECTED DURING INSPECTION
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>portioned bags of rice on cookline work tables at 54
>>alfredo sauce in ice bath on cookline work tables at 50
Correction: product placed into walk in freezer to rapidly cool . Do not leave product out on counter -- immediately place into ref, or ice bath
CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: cracked plastic containers
cracked bases of ice transfer buckets
Correction: replace damaged product
- Nonfood Contact Surfaces (repeated violation)
Observation: use of cloth under cutting board for bar citrus
Correction: use cutting board mats only -- -no absorbant material may be used to line or stablilze
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split both doors under counter bar ref,
>> shelving bar under counter ref, plastic coat surface peeling / worn and undersurface rusting
>> upright ref, door gasket split ( opposite fryer line )
>> clean shelving rack shelving modest peeling / wearing of shelving and under neath surface rusty
Correction: >> replace bar under counter ref, gaskets
>> replace or resurface bar under counter shelving
>> monitor upright ref, gasket --- if split worsens replace
>> monitor shelving racks -- if wearing of plastic coat worsens replace or resurface the shelving
- Equipment and Utensils - Good Repair and Calibration
Observation: cracked lids and cracked corners of plastic containers
Correction: replace when cracked / burned surface would potentially contact prepared food
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>tongs hanging at the wait station are dirty
>> bake trays are carbon encrusted
>> mixer dirty
>> old labels remaining on cleaned containers
>> misc. container of utensils and equipment multiple surfaces dirty
Correction: >> clean and sanitize tongs at wait line and container of misc. equipment and utensils and contents
>> clean / scour bake trays or replace
>> clean mixer
>> remove labeling upon washing / scraping
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the top ledges of the bar ---where TV located and bar liquor storage
>> bar glass shelving at edges and under glass matting dirty
>> under side of walk in ref, shelving between walk in ref, door and walk in freezer shelving dirty
>> top of the microwave ovens dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment not air dried prior to stacking
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: cleaned equipment ( by mixer ) not correctly stored
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: leak at steamer cookline
Correction: repair steamer -- cannot be leaking to the extent observed AND CANNOT HAVE IN USE PRODUCT SUBJECT TO The LEAK
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site)
Observation: batteries in sensor paper towel dispenser employee men
Correction: s restroom out . / paper toweling not dispensing
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11/30/2010 | Routine | |
8-27 requested by manager to come and conduct a follow- inspection week of 8-30. Requested the day and time be know so that Joint Venture Partner and management team could be present
Monday is not a prep day . Did not see any staff in the time I was in the kitchen preparing product
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: cooked and cooked product (beef ) container located under raw packages of beef
Correction: cooked product is to be located on shelving above raw product or on seperate shelving from raw product
- Food Storage Containers - Identified with Common Name of Food
Observation: >>dry good containers prep line not labeled as to contents
>>bags sugar at the wait line were not labeled as to contents ( or the container they were stored in 0
Correction: all dry goods that are not in original packaging are to be identified as to contents ( except items visably identifiable by signt such as pasta / rice )
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> ice transfer buckets cracked/ busted on on base ( 2 of 3 )
>> multiple cracked plastic containers observed
Correction: replace damaged food service equipment
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: multiple thermometers in refrigeration units broken or not present
Correction: all refrigeration units were established with operational thermometers located at the doors
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> bar 2 door refrigeration unit shelving badly worn ( plastic coat surface worn and shelving rusty )
>> dessert under counter refrigeration unit shelving surface wearing
>> salad plate chest unit trim damaged
Correction: >> bar refrigeration unit shelving on order
>> monitor dessert refrigeration unit shelving . IF wear worsens replace
>> replace trim on the salad plate chest
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> ice machine panels cracked on edges
>> splatter guard microwave oven missing
Correction: replacements on order
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: mixer dirty
potato / fry cutter dirty
food processor blades dirty
lemon wedger dirty
old labels remaining on containers
Correction: clean
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The upper cavity of the microwave oven is observed soiled. where the splatter guard is missing
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: >> tops of upper equipment on cookline dirty
>> top of plate chest refrigeration unit under metal left plate dirty
>> bar glass shelving under the matting dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment stacked wet
Correction: equipment is to be air dried prior to stacking
- Kitchenware and Tableware
Observation: soup spoons stored incorrectly at the wait line
Correction: soups are to be stored with handles upright
- Plumbing System Maintained in Good Repair
Observation: small leaking in the dish line scrap sink water lines ( both hot and cold ) and the drainline
Correction: clean
- Lighting, Intensity
Observation: light out upright refrigeration / freezer unit ( refrigeration portion )
Correction: restore light out bulb
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >>floor drain under the drink fountain wait line dirty ( screen and drain )
> > wall in the bar at the far end by soda mixer gun dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: >>oven cleaner aerosol canister located on shelving under char grill with oil and utensils
>> food service gloves located on shelving with cleaners
Correction: >> chemicals are to be located physically seperated and lower than food / food contact equipment and single service ( to include gloves )
|
08/30/2010 | Routine | |
did not conduct data entry at the time of the inspection . Facility opens the doors at 4 pm , No orders received when I left shortly after 4 . Inspection time adjusts for the data entry to be done 7-29 and 7-30
UNDER SECTION 45 ----- Violation 1100
The following food equipment is damaged and must be replaced . The ice transfer bucket with the broken base / multiple cracked trays and containers / soda fountain nozzle at the bar
Substantial improvement in general cleaning and repair to physical structure must be done prior to 12 -31- 10 or a 2011 permit will no be issued .
An employee must be on duty at all times who knows the 8 major allergens and which products served contain them as well as the symptoms of anaphylatic shock
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: >> multiple personal beverages located improperly
>> observed 2 employees taking bacon pieces with their hands and eating while on the line and preforming food service tasks
Correction: >>personal beverages are to be in non breakable container and stored only on a lower level
>> NO EATING in the food service area !
PROPER tasting is approved
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: ready to eat items and seafood products located under red meat ( raw ) in cookline upright refrigeration unit . No signs of leaking of the trays of beef --but cracking on trays could lead to leaking of containers
Correction: arrange the upright refrigeration unit with cooked product and ready to eat products above raw products . then
--eggs / seafood
--pork and beef steaks and roast
--ground beef
--chicken
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: condiments ( butter and sour cream ice bath ) stored under the wait line handsink paper towel dispenser
Correction: wet drippy fingers can contaminate the product .
Relocate the product to another location
- Cooling Methods
Observation: cream of broccoli soup when I entered was in insufficent ice bath . ( I observed water in basin of 3 compartment sink in which stock pot of soup placed ) Contents 119-135. Advised to set up with basin of the 3 compartment sink FULL of ice .
Would check back to determine cooling rate .
1 1 / 2 hours later core was 79 degrees .
Checked back at 2 hours later --barely made cooling rate at 70 degrees in the core .
Correction: Product must be cooled once the product reaches ( any portion ) 135 degrees according the the regulations . Product must be cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . The stock pot of cooling product must be surrounded by ice and replenished as needed AND STIRRED OFTEN . The staff had not stirred product after I stirred it at 1 1/2 hours and took temperature . IT barely made the cooling requirement .Staff must vigorously stir product .
THERMOMETERS MUST BE USED to assure cooling achieved . RECOMMEND an ice wand be used in the ice bath to cool product from outside and inside both .AGAIN the ice wand must be stirred .in the contents . DO NOT PLACE ICE WAND IN HOT product ---it will shatter
- Nonfood Contact Surfaces (repeated violation)
Observation: use of cloth towels to stabilize cutting boards
Correction: use plastic mesh or plastic cutting board mat . Cloth is not approved
- Temperature Measuring Devices (corrected on site)
Observation: thermometer not present in sautee drawer
Correction: thermometer placed into the unit at the time of the inspection
- Cooling, Heating, and Holding Capacities
Observation: ice baths set up for sour cream and butters are not sufficent to achieve product being cooled. These were set up as the inspection was concluding and the staff was starting up for dinner .
Correction: Ice level must surround the entire level of contents in containers. Observed that ice bath level was roughly up to 1 /2 the level of the contents in their containers .
Advised that the prep staff should half pan product for the ice baths and go to refrigeration units more often to obtain replenishments .
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> caulk / sealant split / damaged / mildewed at the following areas
1) the prep table by the mixer
2 ) the prep sink / handsink and divider at the handsink
3 ) the 3 compartment sink
4 ) the dirty drainboard / scrap sink of the dish room is not sealed with the wall
Correction: seal equipment with the adjacent walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the upright ref. shelving is corroded and rusty ( upright ref, portion of upright ref. =freezer/ dessert under counter refrigeration unit / cookline upright ref, and bar 2 door refrigeration unit )
>> the surface of the walk in ref, shelving legs is corroded and rusty
>> gaskets cookline upright refrigeration / dessert under counter refrigeration unit /
>> vent filters not properly installed
>> SILVER KING refrigeration unit interior door panel damaged
>> bar closet shelving painted wood ( off dry good storeroom )
Correction: >> replace or resurface damaged / corroded refrigeration unit shelving
>> in time replace or resurface legs of walk in refrigeration unit
>> replace damaged gaskets
>> vent filters are to be a solid line ( no gaps )
>> monitor condition of SILVER KING refrigeration unit --if door condition worsens must be
>> in the event of a change of owner or remodel replace the wood bar shelving with metal rack
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board bar and in general throghout kitchen area scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>splatter guard missing dessert refrigeration unit
>> plastic handled tongs several are split/ damaged ./ cracked
>> whish handled burned
>> multiple lids burned
>> ice machine sliding panels cracked
>> pan drains metal mesh seperated
>> mixer paint is chipped / frame rusty
Correction: >>restore splatter guard
>> replace damaged equipment
>> resurface mixer
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of sav a days
Correction: sav a days are single use only . NOTE --
if used repeatedly are also potential souce of anaphylatic shock ( example fish or shrimp being fried and placed onto sav a day then chicken being placed on the reused sav a day .
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>bake trays for potatoes are dirty / encrusted
>> mixer dirty ( splash - splatter area )
>> interior ice machine dirty
>> fry cutter
>> grater attachement has baked on cheese on the unit
>> old labels remaining on cleaned equipment
Correction: clean
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled. ( cookline )
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> mixer frame at center has signifcant lubricant
>> clean equipment rack by the mixer is dirty / encrusted
>> fryer cabinetry fry line has accumulated grease
>> fryer cabinetry cookline dirty
>> interior of the VULCAN oven
>> sautee burner ./ stove burner dirty tray dirty
>> frame of sautee drawer ( top of the 2 ) is dirty
>> bake trays for wrapped raw prime rib in walk in refrigeration are dirty ( mold observed )
>> sides of the plastic rack shelving raw prime rib in walk in refrigeration unit are moldy
>> under side of plastic shelving in walk in refrigeration unit is dirty
>> heat lamp frame ( pass from cookline to wait line )
>> bar shelving ( liquor ) and ledge at the TV in the bar
Correction: CLEAN
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment ( plastic and metal ) is not being air dried prior to stacking
Correction: cleaned equipment is to be air dried prior to stacking .
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >> pitchers stored under drainline of wait line handsink and dipper well
>> fryer filtering unit stored under drainline of the prep line handsink
>> steak knives stored under the paper towel dispenser at the wait line handsink
.>> mixing bowls not inverted on clean storage shelves
Correction: >> equipment may not be located under the drainline of any sink ./ dipper well
>> equipment may not be located under the soap or paper towel dispenser of any sink
>> mixing bowls are to be stored with food contact side down
- Critical: Backflow Prevention Device, When Required*
Observation: back flow device at the dish room hose has been removed ( pressure sprayer head observed on the hose which was on the floor under the dish machine )
Correction: reattach back flow device . IF the back flow device is damaged it must be replaced
- Plumbing System Maintained in Good Repair
Observation: dish scrap sink floor drain is clogged
Correction: clear floor drain
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster container was open .
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: light fixture cover in walk in refrigeration unit is damaged / busted
Correction: replace the light cover
- Outer Openings - Protected
Observation: side door threshold lacks sweeper ( side door towards TARGET )
Correction: install sweeper . Gap between threshold and door must be < 1 /16 of an inch .
- Hand Drying Provision
Observation: paper toweling not present at the bar handsink
Correction: paper toweling or bar napkins are to be located each handsink
- Lighting, Intensity
Observation: >>observed wait staff cutting citrus in the bar . The lighting of the bar is < 50 footcandles
>>light out over 3 compartment sink
Correction: >>use of sharp equipment must be done in area where lighting is > = to 50 footcandles
>> restore light fixture to operational over 3 compartment sink
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tile grout erroded throghout the prep / fry / dish and cookline areas
>> wall tile to each side of mop curb damaged
>> tile at the edge / lip of the mop curb is damaged
>> ceiling torn employee men'
Correction: s restroom at the air return
>> wall left exterior corner of the walk in refrigeration unit metal is torn / loose
>> wall tile damaged under handsink by the cookline left of the clean utensil hanging wall
>> wall board damaged at the wall behind the scrap sink
>> wall supports for the dish room hose and the scrap sink spray wands the painted wood surface is worn and mildewed
>> ceiling tiles water damaged in the dining room ( from the take out to the bar )
>> ladies ( patron ) toilet lids are not secure to base
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following areas are not clean :
>> the floor of the dry good storeroom under the shelving ( especially up against the walls )
>> wall of the mop curb ( under the equipment organizer )
>> the floor under the mixer / prep table
>> the floor of the walk in refrigeration unit
>> the gas line behind the grill cookline
>> the dining room ceiling light bases at the ceiling
>> the light globes at the vent hoods
>> dish room walls at the dirty drainboard and scrap sink
>> floor fryer line
Correction: CLEAN CLEAN CLEAN CLEAN
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: air returns in ladies restrooms ( both patron and employee ) are dirty
Correction: clean
- Pests - Controlling Pests*
Observation: flies present in facility
Correction: maintain outer doors closed . ( NOTE delivery of produce earlier in the day . Main delivery on Tuesday . ) Use approved measures to control those insects in the building .
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07/29/2010 | Routine | |
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