Follow up on dishmachine and the delivery of a warming cabinet. New (used) warmer cabinet has been installed. I recommend checking temps frequently to see where the best setting are for this piece of equipment. Dishmachine was serviced. 145 F wash 186 F rinse. Wash temp was increasing during visit. New vent on site to replace rusted vent over dishmachine. New ceiling panels have been ordered for dishroom.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: No hot water available at handsink in bakery area.
Correction: Repair the leaky faucet so it does not have to be shut off.
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10/07/2015 | Follow-up | |
Section 1450 requires adequate capacity for hot holding. There is no longer a warming cabinet available in this facility. It was removed when it quit working. It has not been replaced and it is my opinion this facility lacks the amount of space required to keep foods hot to support the cafeteria line. A call was made to supervisor. This point was discussed. Also discussed was the lack of positive progression to repair the floors of the kitchen. He stated proposals have been received. I anticipate improvement by November as promised when permit was issued. Dishmachine wash temp was inadequate. A call to service tech was made. They are expected today. Do not use until it is capable of satisfying the data plate requirements for this machine. Dishroom needs cleaning and repair. There is rust on vent cover under hood, wall behind spray hose has mildew, pipes and disposal need cleaning. Ceiling and side of hood have peeling paint. Refrigerator/freezer on cookline has freezer compartment not working. PIC stated a new unit has been ordered.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Carrots, rice, baked chicken and bread pudding hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Food was placed into steamer.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at handsink in bakery area.
Correction: Repair the leaky faucet so it does not have to be shut off.
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09/29/2015 | Risk Factor | |
Floors are still in poor repair. A tile person was hired but has not shown up to work and now is not in the area for another two weeks. Management to follow through and get this done. It has been documented for many months. A leak was found that was the cause of some of the floor issues. This was fixed. A large hole now needs to be filled in. Floors are to be cleanable.Manager expects the floor to be done in four periods: prep area, prep partition area, cookline area and then regrouting of tiles in kitchen. Manager expects all of this to be done by November of this year. Provide a proper drainplug for 3-c sink. Sanitizer water to always look clean. Breakfast is now being offered. All food to be protected by individual covers or a sneeze guard. The person responsible for cracking eggs to be close to the handsink since cracking eggs may cause contamination. Provide the proper consumer advisory for eggs that are cooked to order. This to be made clear at point of order. Ice was removed from freezer floor but freezer floor is in need of repair. Employees ladies room is out of order and being redone. Toilets to be repaired, walls to be smooth and cleanable. Clean the legs of the fryers. Continue to move forward with sanitation. Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Spoon bread hot holding at improper temps.
Correction: We discussed placing on time control as well as placing sterno inside cambro. Two sternos with a pan of water was placed inside cambro. Water temp was 141 F. Baker to monitor this procedure. Maintain at 135 F or higher.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation does not appear to be working in employees ladies room. Cigarette smoke is evident.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair Walls in employees ladies room in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This has been a problem for some time. Water is pooling in and around different areas of the kitchen.
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07/28/2015 | Follow-up | |
Do not store spices in styrofoam cups. They are not cleanable. Your permit to operate expires 7/31/15. You have a lot of repairs on the floor to correct. This has been an ongoing issue. Management's attention to cooling and floor repair is needed. Call for reinspection.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed five open drinks on service line.
Correction: Personal drinks to have lids and straws. PIC discarded. Please review the appropriate policy with staff.
- 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.
- Critical: Cooling* (corrected on site)
Observation: 1. Pasta found in walk in with a tight cover during the cooling process. This was not cooled to 41 F quickly. (It was 63-75 F) 2. Chicken tenders found at 76 F on a cart in the kitchen, also rice 87-127 F and pulled chicken at 46 F. 3. Sweet potato tarts were baked today and wrapped while still warm.
Correction: 1. Pasta was placed in ice and water. Use your thermometer during the cooling process. 2. Foods on cart were unattended and tightly covered. PIC uncovered and rolled cart into walk in. 4. Tarts were placed into walk in. Cooling MUST improve. REPEAT VIOLATION
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Spoonbread in cabinet was found at 122 F.
Correction: Maintain at 135 F or higher. PIC assured me that this product will be served by 6 PM. If not this is to be discarded. However, you must be sure that this cabinet can maintain 135 F.
- Equipment - Good Repair and Proper Adjustment
Observation: Garbage disposal is not working.
Correction: Repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer, lemon wedger and chopper found with accumulated soil.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Floor fans found dusty. Shelf under soda line is dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener, interior of ice machine found dirty.
Correction: Clean more frequently.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (Aluminum pans)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Spray hose at 3-c sink is in poor repair. Leak in room off of dishroom where red hose is attached. Leak from garbage disposal. Handsink by dishroom is not operating.
Correction: Repair plumbing issues. Handsink to be repaired as soon as possible.
- Light Bulbs Protective Shielding
Observation: Light bulb in bakery box is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Light in walk in is full of water and not working. Light in bakery box is not working.
Correction: Repair.
- Ventilation - Mechanical Ventilation
Observation: Ventilation does not appear to be working in employees ladies room. Cigarette smoke is evident.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair Walls in employees ladies room in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This has been a problem for some time. Water is pooling in and around different areas of the kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls, pipes along walls, fan grills in all walk ins found dirty. Ice on floor of freezer walk in.
Correction: Clean thoroughly.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Multi quat being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (>500ppm)
Correction: Utilize concentration that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces Sink was dumped.
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05/20/2015 | Routine | |
Discussed cooling with staff and manager. Management must take steps to improve this area of food production. Some steps are being taken but others are not followed through to ensure food cools to 70 F within 2 hours and then to 41 F in four more hours. Pans of rice were found at 57 F in walk in but they were all covered with plastic wrap and had no space for circulation. Manager fixed this. Macaroni was cooled in an ice bath but it was reduced to 54 F and then placed in walk in covered up. Use your ice and water bath to decrease the pasta to 41 F. Then drain it and place in walk in. Meat sauce was divided into shallow pans but left on counter. It was 102 F. This must be cooled quickly. Time to reach 70 F has already begun. I still feel improvement is needed in this important area. Time control for salads is being used. Remember that once the food is on time control you cannot place it back into temperature control. Cold food on time control can be held for up to 6 hours as long as the food does not reach 70 F. Time control for desserts is much better. Enough colored plates were purchased to make this work. Construction is still terribly needed in kitchen. Floor is in extremely poor condition. Broken water fountain has been removed. Some wall work has begun and is expected to continue. Dishmachine is rinsing at too high of temperature. 194 F is maximum for final rinse. Have serviced. Many plumbing issues exist. Water is not available at handsink in dishroom. No backflow preventer is located on faucet where spray hose is attached. This faucet is also leaking. Repair plumbing issues.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dessert reach in found at elevated temps.
Correction: Food was removed and service tech was on site.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: lemon slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bakery area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/21/2015 | Risk Factor | |
Other observations: Mold throughout kitchen, floors, walls and ceilings.Grout is missing in floor tiles throughout kitchen. Ventilation in dishroom is nonexistent. Paint is peeling on dishmachine hood. Disposal is not working. Repair or remove. Can opener holder is dirty. Mini class for dishwasher on proper sanitizing of dishes. Drain plugs for sink are missing. Exposed foam has been used to seal holes along the floor. Exposed foam is not cleanable. Label sugar bags. Clean up grease around stove. Cooling foods needs to be a process that is understood by those doing it. Workers to know how long it takes to cool the foods that they cook and intend to cool. Thermometers need to be used. Workers not to abuse restaurant. I observed worker grab a rag and squeeze excess water onto floor. This creates a messy floor for everyone to have to work in. Salads to be placed onto time control. Manager stated he has clock stickers ordered. Until then use a log to track time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spoon bread found at 112 F in cabinet. Mashed potatoes found at 125 F in bain marie. Dumpling sauce on top of stove found at 112 F . Roast beef on line at 119 F.
Correction: Spoon bread was discarded since it was not maintained at 135 F or higher. Potatoes were reheated in steamer. Dumpling sauce was reheated. Roast beef was removed.
- Critical: Time as a Public Health Control*
Observation: Time control policy for desserts was not being followed. Pies were not being discarded after time was up. Plates were just being changed.
Correction: Discussion with worker and manager occurred on this topic. Improvement is needed on your policy. For cold foods that do not exceed 70 F you may keep for up to six hours. But food must be discarded, not placed back into temperature control.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer found dirty.
Correction: Clean and sanitize thoroughly. Set up a system that lets workers know when the slicer is ready for use.
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09/11/2014 | Risk Factor | |
Corrected Items: 820 A2, 810, 650, 1570, 1770C, 2740, 3180. Note: Items at cold service line are now on 2 hour time control. Temps are taken every hour and product is changed out every 2 hours. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door has been temporarily repaired.
Correction: Ice still accumulates inside, door should be replaced.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in poor repair.
Correction: Repair of floors continues (removing poured floor, repairing quarry tile).
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06/17/2014 | Other | |
Complaint was regarding "tepid" food from hot line. The manager on duty was not aware of the complaint. All items on hot service line and in back holding units were above 135F.
No violation noted during this evaluation. | 05/01/2014 | Complaint | |
Significant improvement in overall cleanliness and facilities (floors, painting walls, new lighting). Follow up needed for cold items for permit renewal. Qt 300 ppm, Dish final >180F.
- Food Display
Observation: Condiments at cashier area are not protected from contamination (chopped onions, lemons, peppers).
Correction: Provide covers or other form of sneeze guard to protect food.
- Cooling Methods
Observation: Improper cooling methods for hot pasta and stuffing (put in walk in cooler tightly covered while still steaming hot).
Correction: Cool uncovered before placing in refrigerators.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: pasta salad 49F, melon salad 55F, egg 44F. All at service line.
Correction: Maintain cold TCS food at <41F or use time as a control.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: walk in freezer door is in poor repair and no longer forms a tight seal so ice accumulates inside door frame
Correction: foam cup used as scoop in powdered sugar is pitted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: fan guards in walk in coolers, underside of grill around drip cup, dry storage shelves.
Correction: Clean equipment regularly.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Area around grease bin outside needs cleaning.
Correction: Clean pavement around bin.
- Physical Facilities in Good Repair
Observation: Observed floors in poor repair.
Correction: Repair in progress (removing poured floor, restoring quarry tile floor). Continue progress.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors in need of cleaning behind bakery ovens. Floor at soda syrup boxes needs cleaning (leaking syrup).
Correction: Clean facilities regularly.
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05/01/2014 | Routine | |
Standardization training inspection.
No violation noted during this evaluation. | 11/18/2013 | Training | |
Risk factor and follow up inspection. Corrected items: 1780E, 820, 570, 1570, 1770C, 3180. Still to correct: #2350ii - missing stoppers at 3 part sink. Carbonator at line soda leaks. Repair. #3170 - areas of damaged floor. Repair. Significant improvement in cleanliness and lighting. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold food at salad line above 41 degrees: pasta 52 degrees, tomatoes 52 degrees, eggs 52 degrees (ice level too low).
Correction: Maintain at 41 degrees or less or use 4 hour time control.
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07/29/2013 | Risk Factor | |
Improved handwashing observed. Dish 180 degrees or more. Follow up for permit renewal needed - call when ready.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths at service line did not have sanitizer in water.
Correction: Store wet wiping cloths in sanitizer solution.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed below 135 degrees: corn (124 degrees), greens (125 degrees), green beans (124 degrees) in Bain Marie
Correction: fish (127 degrees), chicken (128 degrees) in hot box.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41 degrees: tomato (47 degrees), pasta salad (46 degrees), melon (45 degrees) at service line.
Correction: Keep ice level same as food to maintain 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed some cracked plastic pans at service line.
Correction: Replace when cracked, not cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: under flat top grill, hood filters, speed racks in walk-in, outside of bulk food bins, sides of line equipment.
Correction: Clean equipment regularly.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Plumbing System Maintained in Good Repair
Observation: Observed in disrepair: missing stoppers at 3 part sink, carbonator at service line soda machine leaks.
Correction: Repair plumbing and maintain.
- Physical Facilities in Good Repair
Observation: Areas of damaged floor, water pools on floor.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floors under/behind cooking equipment (especially fryers), walls in walk-in cooler.
Correction: Clean facilities regularly.
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05/15/2013 | Routine | |
Complaint received regarding cold food (chicken and dumplings, black eyed peas, beets, cabbage). Food to be maintained at 135 degrees or above. PIC stated food is taken from Bain Marie to stove top or steamer before placing on cafe' line. Reheat to 165 degrees. Calibrate metal stem thermometer. (Bain marie 122-138 degrees, Beets 138 degrees in Bain marie)
No violation noted during this evaluation. | 02/14/2013 | Complaint | |
#1900 has been corrected. Dishmachine is now reaching sanitizing temperatures.
No violation noted during this evaluation. | 01/25/2013 | Follow-up | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Dishmachine is still not sanitizing.
Correction: Part is on order and should arrive today. Hand sanitize until unit is fixed. Call me when repaired.
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01/22/2013 | Follow-up | |
Chlorine at 3 part at 50 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed below 135 degrees: macaroni and cheese (120-125 degrees in hot box), spoon bread (121 degrees in hot box).
Correction: Reheated. Maintain TCS food at 135 degrees or more.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed the slicer in need of cleaning.
Correction: Clean and sanitize after each use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine did not turn indicator tape, surface temperature not reaching adequate sanitizing heat.
Correction: Repair called. Hand sanitizing until fixed.
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01/15/2013 | Risk Factor | |
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