| No violation noted during this evaluation. | 03/03/2016 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment were observed unclean: the wire shelving in the dish washing area and dry storage area
Correction: interior of the silver king prep unit.
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09/24/2015 | Follow-up | |
Food suppliers are PFG and lovings produce. Discussed employee health, form 1B is used. Recommend storing bar wiping cloths in chemical sanitizer at appropriate concentration.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line 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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. Observed at 5psi.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment were observed unclean: the wire shelving in the dish washing area and dry storage area
Correction: interior of the silver king prep unit.
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09/22/2015 | Routine | |
Food suppliers are Performance Food Group, Lovings Produce, BJs, and Sams Club. Discussed Employee Health and observed Form 1B. Discussed cleaning/sanitizing food contact surfaces. Discussed cooling parameters. Fire suppression system serviced 11/26/14. Recommend cleaning inside of Reach in Freezers and under dishmachine. Observed good handwashing and glove use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced deli turkey cold holding at improper temperatures. PIC stated turkey was out for lunch special.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated turkey to WIC to bring down to 41°.
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02/23/2015 | Risk Factor | |
Site visit made to follow-up on the repair to the walk-in cooler. Observed the temperature of the cooler at 39°F. Observed the foods (noted above) inside the unit at temperatures of 41°F.
No violation noted during this evaluation. | 08/15/2014 | Other | |
Discussed the following with the person in charge (PIC):
1. Fax service order to the health department after the walk-in cooler has been serviced.
2. Provide a thermometer inside of the "Gibson" reach-in freezer.
3. Hot holding of foods is conducted only during dinner service with limited menu items.
4. The refrigerator in the storage area is not used, only the freezer is used for the storage of breakfast menu items.
Observed good foodhandling practices by the person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures in the walk-in cooler: swiss cheese-44°F, raw beef-44°F. The ambient air temperature inside the unit was 42°F. The PIC stated that he will contact the refrigeration technician to service the unit
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. can opener (corrected), 2. interior of the "Gibson" freezer, 3. exterior of the fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles in the dishwashing area are 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer (quat tablets) in the wiping cloth bucket being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. The concentration was greater than 400 ppm. The PIC discarded the sanitizer.
Correction: Utilize only quaternary sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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08/06/2014 | Routine | |
Menu received 4/4/2014 which annotates potential foods which can be undercooked.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed menu did not annotate foods which can be undercooked
Correction: Recommend menu be changed to annotate items that can be undercooked. CORRECTED, new revised menu received 4/4/2014
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04/04/2014 | Other | |
Recommend rinse gauge on Dishmachine be checked since it registered less than 180 degrees. Test strip registered +160 degrees for surface water temperature. Pressure 7 psi. Please mail/fax copy of Food manager's Serv Safe certificate to Health Department.
- Food - Miscellaneous Sources of Contamination
Observation: Observed tools being stored in back storage room reach in cooler with foods and eating/serving bowls.
Correction: Recommend tools be stored in non-food unit/area to prevent potential contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed current menu did not have food items asterisked which could be undercooked.
Correction: Recommend food items which could be undercooked be asterisked to consumer advisory statement which is printed on menu.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not available in Gibson refrigerator and food prep unit.
Correction: Recommend thermometers be available in all cooling units.
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03/11/2014 | Routine | |
Walk-in cooler had been opened several times for food preparation in past 30 minutes. Dishmachine wash 160 degrees, Rinse 160 test strip, pressure 2 psi. Pest control completed monthly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed taco meat in plastic container at temperature above 41 degrees, minimum for food safety.
Correction: Recommend food be discarded. CORRECTED.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed completed statement for consumer advisory not available on menu and asterisked as to types of foods which can be under cooked.
Correction: Recommend complete advisory statement be printed.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed dish machine pressure at less than 5 psi minimum required (measured at 2 psi). Observed leak occurred around pressure device.
Correction: Recommend unit be serviced to adjust pressure to level of 5-30 psi.
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09/13/2013 | Routine | |
- Food Storage - Prohibited Areas
Observation: Observed tools stored in RIC, storage room.
Correction: Recommend tools not be stored in refrigerator with foods.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed ice scoop stored outside bin in area with dirt and dust.
Correction: Recommend ice scoop be stored inside bin or in location to prevent contamination.
- Non-Food Contact Surfaces
Observation: Observed vents on ice machine in need of cleaning.
Correction: Recommend vents be cleaned to remove dirt and dust preventing contamination.. Dust accumulated on wall behind ice machine should be removed.
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02/19/2013 | Routine | |
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