Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 10/19/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several types of ravioli in the cook's line reach in freezer that were uncovered. Items were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in Freezer 4 was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy ice build-up inside of the unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the interior of the deep fryer cabinet and inside of the small reach in cooler have accumulations of grime and debris.
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 walls and shelving throughout the kitchen 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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04/14/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash hands for 8 seconds. Person in charge instructed employee to wash hands for at least 20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed oysters stored above fresh produce in the walk in cooler. Oysters were moved to an area away from RTE foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda gun nozzle at the bar which was in contact with a non-potentially hazardous food item (soda) was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda gun nozzles 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.
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10/03/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
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 door gaskets on reach in freezer 3 and the small prep unit are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-Inside of the small prep unit n the cook's line, 2-top of the pizza oven, 3-the reach in cooler and freezer gaskets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. The employee restroom in the kitchen is not self closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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03/19/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the walk-in cooler. Person in charge relocated chicken to bottom shelf.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing station in the kitchen. Person in charge replaced empty soap container.
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.
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10/15/2013 | Risk Factor | |
Approved food sources.
Abbreviations: IT-internal temperature
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed tongs stored on the handle of the oven where an employee could brush up against the tongs and contaminate them. PIC removed the tongs.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed carton of milk cold holding at 52'F. PIC discarded the milk voluntarily.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several stacks of dishes that 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: The tiles at the threshold to the dry storage area has several missing tiles.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the stoves in the kitchen. Light measured 15 candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Mops - Drying Mops (corrected on site)
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.
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04/15/2013 | Routine | |
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