Thank you for allowing the use of the facility for VDH training.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep tables are heavily 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the server room and where the dishmachine are damaged and pooling water. The wall on the right side of the server room is damaged. Ceiling tiles are in need of replacement.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/10/2016 | Follow-up | |
All items corrected except the need for a water heater for the bar sink. This needs to be corrected before the next routine inspection. Until then bring hot water for washing dishes from the kitchen to the bar.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces. A water heater is need for the bar three compartment sink to assure the wash water is changed when it gets below 110°F.
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12/17/2015 | Follow-up | |
Very busy during inspection.
Good handwashing by front staff. Cook line washed hands well, but got very busy and had some slip ups during preparing food. Discussed with manager and staff.
One prep unit was not holding food properly on the top. The unit needs to be checked, until it is repaired only keep what can be used in two hours on top of the unit.
Hot water unavailable at the bar sink, staff have been carrying hot water to make up the wash and sanitizer water. A hot water heat for the bar sink is required.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees failed to wash hands after handling raw animal foods. One just changed gloves, and one washed his hands with the gloves still on.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before handling ready to eat food after handling raw animal food. When employees change tasks they must wash their hands. If employees touch their head or clothes they must wash their hands.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Thawing
Observation: Improper methods used to thaw steak, it was above 41°F after being thawed and needed to be cooled back to 41°F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Beans were noted not being adequately cooled to prevent the growth of harmful bacteria. These were covered in the walk-in.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Leave the beans uncovered when placing them in the walk-in on a wire rack. This was done during the inspection and the beans began cooling faster.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the top of the prep refrigerator on the far side of the cook line were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces. A water heater is need for the bar three compartment sink to assure the wash water is changed when it gets below 110°F.
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12/12/2015 | Routine | |
Cleaning is being kept up with well in the facility. Very busy during inspection. Good handwashing and prevention of barehand contact observed overall.
New prep refrigerator has been acquired and is working very well. All cold holding and hot holding units properly working.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed washing hands at a sink other than the kitchen hand sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed holding ready-to-eat (RTE) chicken with their bare hand while cutting it.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep refrigerators are heavily 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops of equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/07/2015 | Routine | |
Inspection during shift change. Observed evening staff starting their shift. Good handwashing observed before beginning to work with food. Discussed cooking temperatures and checking temperature with the correct probe.
Observed items set up for cooling. Discussed assuring good airflow to assure a quick cool.
Good handwashing observed by all staff.
Discussed the cleaning items and what cleaning has started for the "Spring Cleaning".
The hot holding unit was at 173°F at the end of the inspection.
- Cooling Methods
Observation: Food containers for cooling food 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. Do not stack food containers while cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The food in the lower warmer was not holding at the proper temperature. The outside of the unit said the air temperature was 183°F, but it was actually at 143°F.
Correction: Reheat the food and increase the temperature of the warmer.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) at the prep coolers are heavily 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving in walk-ins, condenser vents in walk-ins, exterior of equipment such as ovens-especially the tops. Inside equipment such as the icemachine and warmer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the bar area under neath the equipment and the walk-ins noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/25/2015 | Routine | |
- Critical: Water Capacity*
Observation: The water source and system serving this food service establishment has been interrupted due to a damaged water pipe.
Correction: Person in charge volintarily closed until the plumbing is fixed.
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12/03/2014 | Complaint | |
Good procedures for both cooling and reheating.
Ice water baths and ice paddles used for cooling. All items are reheated in the oven and are checked at 10:30 AM to assure they are rapidly reheated.
No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
Desert cooler has been replaced.
Floor has been grouted.
Refrigeration units all have new seals.
Splash guard installed beside handsink.
Restroom door has been replaced.
Discussed cooling and reheating. Food should be reheated in the stove before being placed in the hot holding units due to the 2 hour requirement to get to 165°F.
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: Food being reheated in hot holding equipment that is not designed to heat the food to 165°F or higher within 2 hours.
Correction: Reheat food in the oven to 165°F before placing in the hot holding equipment.
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11/22/2014 | Risk Factor | |
Items have been placed on order to replace damaged equipment. The dishmachine temperature gauge for final rinse and the pressure gauge appear to be working. Breading kept covered when not in use to protect it from splash. The dessert cooler is not being used at this time, do not use it unless it is repaired otherwise replace it with one that works.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cutting boards are heavily scored and are no longer easily cleanable. The doors to most refrigeration units have damaged gaskets.
Correction: Replace the cutting boards with ones that are smooth, durable, and easily cleanable. Replace the gaskets on the doors to the refrigerators, as this will help them keep food cold.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in front of the dishwasher and several other areas in the kitchen are in poor repair. The ceiling tiles in the kitchen are in poor repair. The walls in several areas are in poor repair. The rest-room door in the kitchen is in poor repair.
Correction: With the proposed remodel, the floors, walls, and ceilings in the kitchen should be a priority. Repair of these items are necessary for them to be easily cleanable.
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07/25/2014 | Follow-up | |
Discussed possibility of a remodel in the kitchen. The floors, walls, and ceilings are in poor repair and need to be focused on for the remodel.
Discussed handwashing and prevention of barehand contact. Overall good glove use and handwashing.
The dessert refrigerator continues to not function and should be replaced. A regular cleaning schedule that is assigned weekly should be able to help you maintain the facility and keep debris from building up as it has in the areas mentioned above.
The person in charge stayed with the health inspector during the inspection so that questions could be asked and critical items could be addressed immediately.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Tearing apart lettuce to be used to top hamburgers.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that breading(both dry and liquid) was not protected from contaimination because it was left uncovered and subject to splash from the hand sink.
Correction: Prevent by placing a splash guard by the handsink and keeping the breading covered when not in use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Top of the left prep refrigerator is cold holding at improper temperatures.
Correction: Have the unit serviced. Assure that only enough food to last 2 hours is set in the top of the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese cake and whipped cream in the desert refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Desert refrigerator should not be used to hold potentially hazardous food and should be replaced. Items were removed and discarded by person in charge.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cutting boards are heavily scored and are no longer easily cleanable. The dessert cooler is not able to properly cold hold food. The rinse thermometer and pressure gauge on the dishwasher are not functioning. The doors to most refrigeration units have damaged gaskets.
Correction: Replace the cutting boards with ones that are smooth, durable, and easily cleanable. Replace the dessert cooler with one that properly cold holds food. Have the rinse thermometer and pressure gauge replaced on the dishwasher. Replace the gaskets on the doors to the refrigerators, as this will help them keep food cold.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in front of the dishwasher and several other areas in the kitchen are in poor repair. The ceiling tiles in the kitchen are in poor repair. The walls in several areas are in poor repair. The rest-room door in the kitchen is in poor repair.
Correction: With the proposed remodel, the floors, walls, and ceilings in the kitchen should be a priority. Repair of these items are necessary for them to be easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under the equipment in the service area, beside the ice machine, and other areas where the floors and walls meet were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/16/2014 | Routine | |
The dessert refrigerator is the only unit that is not functioning. This has been a reoccurring issue with this unit and it needs to be replaced.
Keeping up with your cleaning schedule is essential in preventing pests. Other than the above noted items, it appears that routine cleaning is being done. Continue to work on this.
Discussed upcoming remodel and what it would entail for the kitchen. Discussed items to add to the "wish list" for new equipment/items.
Observed good prevention of barehand contact and hand washing before putting on gloves.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Soup 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.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above before placing on the steam line.
- Critical: Cooling* (corrected on site)
Observation: Potato Casserole noted not being adequately cooled to prevent the growth of harmful bacteria. After being in the walk-in overnight it was at 46°F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Casserole was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the dessert/cream refrigeration unit cold holding at improper temperatures. The unit had frozen over and air flow was blocked.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items were moved.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting boards, dessert refrigerator rinse thermometer on dishwasher, and pressure gauge on dishwasher were observed in a state of disrepair and damaged.
Correction: Repair these items 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 the items, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The ice machine door, both walk-in units fan guards, deep fryer cabinets, and inside some refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and temperature 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.
- Physical Facilities in Good Repair
Observation: The floor in front of the dishwasher, ceiling tiles, employee restroom door are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind refrigerators in the cooking section and the floors in the walk-ins noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/02/2014 | Routine | |
No risk factor violations observed.
Refrigeration units working very well. No potentially hazardous foods stored in the glass door Delfield unit.
No violation noted during this evaluation. | 12/09/2013 | Risk Factor | |
No other violations observed.
Good hand washing and glove use practices observed.
Got some repeat violations today as you can see. Any employees that use wiping cloths manually wash dishes or utensils, or who use the dishwashing machine must have easy access to chlorine test strips, know the required concentration (50 to 100 parts per million), and know how to use them. Have strips available at the dishwashing machine also. When pans, pots, dishes come out of the unit, just periodically take a test strip and touch some of the remaining water on the dishes to ensure the concentration is correct.
Replace the door gaskets on the True refrigerator asap.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: Sanitizing test kits available for use but not being provided to workers to monitor strength of sanitizing solution. Employees not trained on proper sanitizing strength or how to use test strips.
Correction: Make sanitizing test strips readily available to workers, and teach them the proper strength of sanitizers and how to use them.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the True refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: -Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underside of access door to ice machine.
-Observed accumulations of dust, grease on the hood ventilation filters.
Correction: -Clean and sanitize the inside of the ice machine at a frequench necessary to preclude accumulations of soil and mold.
-Clean the hood ventilation filters at a frequency necessary to preclude the accumulation of dust and grease.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen cooking 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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09/06/2013 | Routine | |
Items to be corrected by next inspection date (90 days).
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the 2 door True refrigerator are in very poor condition.
Correction: Replace the gaskets on the True refrigerator
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handle/latch is missing on one of the doors on the Henny Penny Hot holding unit. Door will not stay closed.
Correction: Replace the missing handle/latch on the Henny Penny Hot unit.
- Non-Food Contact Surfaces (corrected on site)
Observation: The non food contact surfaces of the tops of equipment, tables, countertops are not being sanitzed, as there was no chlorine in the wiping cloth containers.
Correction: Wiping cloths are to be stored in a sanitizing solution of 50-100 parts per million concentration
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the back area of the restaurant and the cooking 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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06/04/2013 | Routine | |
Observed two stainless steel containers of white cheese sitting out at room temperature. Employee stated that they had been cooling for about an hour. Temperature of the cheese was 117. Immediately place the containers of cheese in the walk in refrigerator. Place them on the wire rack.
The portions of cheese were good. No more than 3 inches is a good guide.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and a quaternary ammonium chloride test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood vent system may not be pulling grease vapors as it should. Filters and hood area have a buildup of grease.
Cutting board worn and are no longer easily cleanable.
Gasket on the True refrigerator to the left of the hot holding unit is in poor condition.
Correction: Have hood vent filters and hood area cleaned as often as necessary. Unit may need to be checked for efficiency.
Replace or re-finish cutting boards so they are easily cleanable.
Replace the gasket on the True refrigerator mentioned above.
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03/11/2013 | Follow-up | |
PHFS in the walk in refrigerator iced down. Out of temperature items on the hot holding unit re-heated to 165, unit turned up. Follow up to be performed on the date listed above. All items to be corrected by the follow up date.
Cooking, hot and cold holding temperatures were reviewed with the manager. Educate your employee by teaching them these temps. Give them thermometers to use.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths in two buckets of wiping cloths had no sanitizer.
Correction: Wiping cloth containers must have the proper concentration of sanitizer (chlorine, quats).
- Cooling Methods
Observation: Improper cooling methods used for the white cheese in the walk in refrigerator.
Correction: No more than 3 inches of product in any container, unless proper methods are used to cool the product from 135 to 70 within 2 hours, and from 70 to 41 within 4 hours. Leave products uncovered or partially covered during the cooling process, and place cooling food containers on the open wire rack.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potato casserole, white cheese, broccoli/cheese holding at improper temperatures on the hot holding make table in the kitchen.
Correction: Re-heat each of these items to 165 and place back on the unit.
Turn up the unit.
Initially the products are only being heated to around 137. Heat the food product to 165 to 170 before placing them in this unit for hot holding. Educate your employees on hot holding, and give them metal stem thermometers to use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The majority of the foods in the walk in refrigerator holding at improper temperatues.
Correction: Have the unit repaired as soon as possible. Ice down the steaks, cheese, diced tomatoes, and any other potentially hazardous foods in the unit. Cold holding must be consistently 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date marking of the refrigerated foods in the walk in refrigerator is being done, but the outside of most of the containers of food have so many stickers on them that it is difficult to tell if or where the correct sticker is. Some items were not date marked at all.
Correction: Remove the old stickers from the containers. Date mark any phfs being held for 24 hours.
- Warewash Machine, Data Plate Operating Specifications
Observation: The data plate is not correct on the warewashing machine for what the unit is doing. The plate states that the wash and rinse cycles are 140, which would mean that the unit must be sanitizing with chemicals. The final rinse cycle is actually 180, as shown on the test strip I ran through the unit.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and a quaternary ammonium chloride test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The inside lid and sides of the ice machine have a buildup of a black mold.
Correction: Empty the ice bin, wash, rinse out, and sanitize the inside of the ice bin. A regular cleaning schedule must be followed to prevent this from happening again.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor dirty beneath storage racks in the walk in freezer.
Correction: Maintain clean floors in the facility.
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03/07/2013 | Routine | |
Except for the dessert (Delfield) refr. facility in pretty good shape. The dessert refr. has had prior issues and this matter needs to be taken care of immediately, meanwhile use alternate refrigeration unit for potentially hazardous dessert items. Observed good personal hygiene w/ proper hand washing. Good use of gloves and utensils to prevent bare hand contact w/ ready-to-eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream pie slices and cheesecake in Delfield dessert refr. cold holding at improper temperatures. Items were 52-56 deg. F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items pulled and discarded. Have unit serviced, do not use unit for cold holding of potentially hazardous foods until it is repaired and capable of holding foods at or below 41deg. F.
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12/12/2012 | Risk Factor | |
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