The person in charge (PIC) stated that the potato rack will be removed from the kitchen since it is no longer being used.
Their contracted professional pest control company serviced the facility today (11/4/15). The EHSS observed the invoice.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the cabinet under the beverage dispenser (where the carbonator is located),
2. The potato rack (next to the deep fryers),
3. Grease storage containers (next to the deep fryers).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Observed several small flying insects (drain flies/fruit flies) in the area of the mop sink.
Correction: Provide methods to eliminate the presence of insects. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/04/2015 | Follow-up | |
The person in charge stated that the walk-in cooler and sanitizer dispenser were serviced on 10/22/15. Observed the gauges on the dishwashing machine appear to be working properly. Observed the wash temperature at 162°F and the rinse temperature at 180°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the cabinet under the beverage dispenser (where the carbonator is located),
2. The potato rack (next to the deep fryers),
3. Grease storage containers (next to the deep fryers).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the bakery was measured at a temperature less than 100°F. The hot water valve was turned off. The person in charge stated that he turned it off due to a leak.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handwashing sink located in the bakery are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
several HVAC ceiling vents.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Observed numerous small flying insects (drain flies/fruit flies) in the area of the mop sink and the several small flying insects in the back of the dry storage room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/23/2015 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Observed cheese sauce hot holding in the alto sham at a temperature of 92°F. Other foods stored in the unit were holding at the required temperatures. The PIC indicated that the cheese sauce was not reheated properly prior to putting it into the unit and then rapidly reheated the sauce on the stovetop.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods cold holding at improper temperatures:
1. Expo station: sour cream-48°F. The PIC discarded the sour cream and added more ice to the expo station.
2. Walk-in cooler: baked potato-45°, pasta-45°F, raw sirloin-45°F, cooked chicken-43°F. The PIC will contact the refrigeration technician to service the unit. The EHSS observed no ready to eat food or raw food stored in the unit for more than 4 days. All ready to eat foods had been prepped within the past two days.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The water temperature measuring devices (wash & rinse) located in the dishwashing machine are not accurate. The EHSS's temperature sensitive tape indicated that the dishwashing machine's wash and rinse cycles are at the required temperatures but the temperature gauges do not indicate that they are reaching the required temperatures (wash-156°, rinse-176°F).
Correction: Provide temperature measuring devices in the dishwasing machine that are accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed in a state of disrepair. Observed the ambient air temperature in the unit at 44° and the food temperatures in the unit between 43°F-45°F.
Correction: Repair or replace the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning (maintaing food at 41°F or below), maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the small ice machine that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the cabinet under the beverage dispenser (where the carbonator is located),
2. The potato rack (next to the deep fryers),
3. Exterior of the deep fryers,
4. Grease storage containers (next to the deep fryers).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the bakery was measured at a temperature less than 100°F. The hot water valve was turned off. The person in charge stated that he turned it off due to a leak.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink located in the bakery are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1. Floor under and behind the deep fryers (grease buildup),
2. Seveal HVAC ceiling vents.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed numerous small flying insects (drain flies/fruit flies) in the area of the mop sink and the several small flying insects in the back of the dry storage room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer from the dispenser at the 3 compartment sink that is being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. Observed the sanitizer concentration at 500 ppm. The person in charge diluted the sanitizing solution and will contact the service technician to make repairs or adjustments to the dispenser.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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10/21/2015 | Routine | |
Recommend increasing font of addition made to consumer advisory. Ensure door gaskets to walk in cooler are replaced/ repaired. Recommend additional cleaning of floors in rear hallway with food prep sink/ area. Observed wall beside fryer clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the wall beside the fryer and floors in the hallway with the prep sink in need of cleaning.
Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/20/2014 | Follow-up | |
Suppliers are Reinhart, Richmond Restaurant, PFG, Standard Produce, and S&D Coffee. Most proteins are received raw, frozen and thawed under refrigeration
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed numerous time-temperature controlled for safety (TCS) foods cold holding at improper temperatures. Observed cut cantaloupe at 47 F, whipped cream at 56 F, cooked apples at 49 F, and raw shrimp at 44F.
Correction: Recommend relocating the cantaloupe and raw shrimp to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding the whipped cream and cooked apples. PIC moved raw shrimp to the walk in cooler, placed the cantaloupe on time control and marked with the discard time, and discarded the whipped cream and cooked apples.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that the medium rare (pinned/ injected) steaks are cooked to 140-150 F and may be served raw and/or undercooked.
Correction: Recommend adding this item to the consumer advisory. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the dessert Delfield reach in cooler in the bakery area and the grill refrigerated drawers in a state of disrepair and damaged and cold holding food > 41 F. Observed the Delfield reach in cooler at 52 F and the grill drawers at 44 F. Observed the door gaskets on the walk in cooler damaged and in poor repair.
Correction: Recommend repairing the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend not storing any TCS food in the units until fixed and able to cold hold food at or below 41 F. PIC called for service during inspection.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: oven mitts, outside surfaces of trash cans, air vents/ ceiling tiles, storage rack by the fryer, containers used to filter oil by fryer, exterior surfaces of fryers, and the metal storage rack in the dish area.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic storage containers stacked while wet after cleaning and chemical sanitization.
Correction: Recommend that items 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.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections at the dishmachine leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the wall beside the fryer and floors in the hallway with the prep sink in need of cleaning.
Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/06/2014 | Routine | |
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