| No violation noted during this evaluation. | 03/10/2016 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.Observed the Ice scoop stored handle down in ice on front line.
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: Foods in deli refrigerator are cold holding at improper temperatures. Observed sliced ready to eat ham and turkey cold holding at 51 degreesF. Ground beef and chicken were cold holding at 45 degrees F. RTE foods discarded. Ground beef and chicken moved to reach in..
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) salads in the refrigeration unit is not properly dated for disposition. Observed tuna salad and other prepared and portioned foods that are not dated for proper disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several reachin refrigerators. Observed no thermometer in three front line refrigerators and the deli case.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed that the sanitizer solution in the dish machine is not at acceptable level. PIC made service call.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Lexan pans and lids were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Also, spatula and scraper handles severely melted. PIC discarded.
Correction: Discard, replace or repair the lexan pans and lids to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the microwave, ice machine and front line cabinets 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.
|
02/26/2016 | Routine | |
Great improvement in the kitchen.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The Reminder was missing at the bottom of the Breakfast Specials menu.
Correction: Provide.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed old dried food on the slicer.
Correction: Cleaned.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a can of insect killer on the shelf with icing.
Correction: Corrected by moving the insect killer.
|
10/20/2015 | Risk Factor | |
Data logger shows that the temperature of the walk-in cooler jumps from 41 to 43 all night. Technician is working on the unit.
No violation noted during this evaluation. | 06/04/2015 | Follow-up | |
The condensate lines in all the prep units are overflowing. The salad prep refrigerator is so bad that the condensate overflowed into the containers of salad dressing which were discarded. This unit has been cited on the previous two inspections. Data logger was put in the walk-in cooler to monitor the temperature of the walk-in since food was temping out at 42°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the raw fish, potato salad and other TCS foods at 44°F in the prep unit. The unit was iced over.
Correction: Defrost unit and make sure the temperature will maintain the TCS foods at 41°or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the employee wipe down the slicer with a dry towel to clean it. They did not wash with soapy water or sanitize.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed mold on the deflector plate in the ice machine.
Correction: Clean and sanitize.
|
06/03/2015 | Risk Factor | |
Permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed water standing in the bottom of the salad prep refrigerator.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall panel loose on the dirty side of the dish machine.
Correction: Repair.
|
04/14/2015 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several ready to eat items were not date labeled.
Correction: Label.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The eggs on the breakfast menu were not identified by asterisking them to the footnote that was at the bottom of the menu. Note the asterisk used for the hamburgers and steak was so small it is easily overlooked.
Correction: The eggs must be marked to identify them to the footnote.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed water standing in the bottom of the salad prep refrigerator.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: Observed old food and grease on the rolling charts.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer observed in the dish machine.
Correction: Machine was primed, the strength of the sanitizer was good but the sanitizer continued to drip. Repair.
- Backflow Prevention Device, Design Standard
Observation: No backflow devise on the faucet where the hose is attached in the hall behind the grill line. The devise that has been add is a shut off devise not a backflow device.
Correction: Provide.
- Light Bulbs Protective Shielding
Observation: Observed several of the overhead lights without a protective shield.
Correction: Provide.
- Lighting, Intensity (repeated violation)
Observation: Light intensity under the old lights varied between 29 and 37 Ft. candles.
Correction: Increase intensity.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed paint flaking from the wall behind the ice machine. Also, the wall panel is loose above the dirty side of the dish machine.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed debris on the floor in the corner behind the dish machine.
Correction: Clean.
|
02/03/2015 | Routine | |
The restaurant will be close in January to remodel parts of the kitchen which will address the violations not corrected. Gasket has been ordered for the single door refrigerator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a torn gasket on the single door refrigerator unit.
Correction: Replace.
- Lighting, Intensity (repeated violation)
Observation: Observed the light intensity between 9 and 26 foot candles on the cook line.
Correction: Increase to the required 50 foot candle intensity.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed low grout around the floor tiles next to the grill. Also, observed paint flaking on the fryer section of the cook line.
Correction: Repair.
|
11/24/2014 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: The two ingredients bins containing flour and sugar were not labeled.
Correction: Label.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a torn gasket on the single door refrigerator unit.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed old food splatter in the microwave oven. Also, mold and food inside the prep refrigeration units including the units that were not operating. Also, grease and old food observed under the flat table grills and on the microwave shelf. The flour and sugar bins were dirty.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold growth in the ice machine.
Correction: Clean.
- Backflow Prevention Device, Location (repeated violation)
Observation: Observed a hose with a backflow devise located near the three compartment sink.
Correction: Provide backflow devise.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Observed grease on the ground in the grease dumpster area.
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Observed the light intensity between 9 and 26 foot candles on the cook line.
Correction: Increase to the required 50 foot candle intensity.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed low grout around the floor tiles next to the grill. Also, observed paint flaking on the fryer section of the cook line.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed food splatter on the walls at the fryer end of the cook line. Observed mold on the wall behind the dish line. Observed food debris in the dirty dish cubby hole. Observed the hand sink next to the 3 compartment sink dirty.
Correction: Clean.
|
10/30/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed a container filled to the top with raw chicken stored directly next to roasted red peppers. The container of peppers was not covered.
Correction: Moved the chicken so that it would not drip into the red peppers.
- Food Storage Containers - Identified with Common Name of Food
Observation: The two ingredients bins containing flour and sugar were not labeled.
Correction: Label.
- Utensils - In-Use - Between-Use Storage
Observation: Observed several dispensing containers and scoops down in the flour and sugar.
Correction: Use utensils with handles that are kept above the top of the flour and sugar.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloth on the cutting board.
Correction: Store in sanitizer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several products such as cooked noodles and potatoes and chili not date labeled. These items were being held longer than 24 hrs.
Correction: Date labeled.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The breakfast special menu does not have the consumer advisory including the disclosure and the reminder. The regular breakfast menu does not identify the eggs with the asterisk to the footnote at the bottom of the menu. The breakfast menu does have the asterisk for the breakfast item that has the strip steak.
Correction: Properly label under cooked items.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Observed most of the lexan containers and lids cracked and/or broken.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a torn gasket on the single door refrigerator unit.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed old food splatter in the microwave oven. Also, mold and food inside the prep refrigeration units including the units that were not operating. Also, grease and old food observed under the flat table grills and on the microwave shelf. The flour and sugar bins were dirty.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold growth in the ice machine.
Correction: Clean.
- Backflow Prevention Device, Location
Observation: Observed a hose with a backflow devise located near the three compartment sink.
Correction: Provide backflow devise.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed grease on the ground in the grease dumpster area.
Correction: Clean.
- Lighting, Intensity
Observation: Observed the light intensity between 9 and 26 foot candles on the cook line.
Correction: Increase to the required 50 foot candle intensity.
- Physical Facilities in Good Repair
Observation: Observed low grout around the floor tiles next to the grill. Also, observed paint flaking on the fryer section of the cook line.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food splatter on the walls at the fryer end of the cook line. Observed mold on the wall behind the dish line. Observed food debris in the dirty dish cubby hole. Observed the hand sink next to the 3 compartment sink dirty.
Correction: Clean.
|
10/21/2014 | Routine | |
Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok). 3 bay sink - Quat sanitizer - 200 ppm - test kit (ok). (Need food thermometer to check food).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found ham slices, raw burger, raw chicken at 54-62 degrees in cold hold drawer. Cold hold foods are to be held at 41 degrees or lower.
Correction: Please hold items at 41 degrees or lower (items were voluntarily pulled and discarded). Technician was called to address condition of refrigeration unit.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found cleaners not labeled.
Correction: All bottles of cleaners are to have name of cleaner on container. Please label containers of cleaner (bottles were labeled).
|
06/30/2014 | Risk Factor | |
Gloves used. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Found liquid margarine stored in syrup bottles on cook line.
Correction: All containers of food not in original container are to be identified. Please label containers. Containers were discarded.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Found single service containers (pancake syrup) reused as butter containers.
Correction: All single service to be used once and discarded. Please use only once.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Found can opener and potato slicer not clean.
Correction: All food contact surfaces to be clean and sanitized. Please clean and sanitize food contact surfaces. Contact surfaces are clean and sanitized.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found nonfood (grease catcher) not clean.
Correction: Nonfood to be clean. Please clean grease pans. Done.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Sink stopped up - not draining. No handwash available.
Correction: Sink to drain. Tech came and fixed the problem.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Found handsink drain not flowing.
Correction: All drains to flow freely. Please repair drain to free flowing. (Repairman corrected to drain freely).
- Refuse - Using Drain Plugs
Observation: Found no drain plug and grease on ground.
Correction: Please use drain plug and clean up grease.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease on ground.
Correction: Clean up grease.
|
03/26/2014 | Routine | |
Gloves worn. Discussed operation of sanitizer dispenser in dishwasher. Chlorine sanitizer - 100+ ppm final rinse.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found several containers of single portion foods in cold storage without a date label.
Correction: All ready to eat food in cold storage is to be date labeled. Please place date labels on these foods.
|
01/21/2014 | Risk Factor | |
Gloves worn, hands washed. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found sliced deli meats in reach-in on front line at 51-52 degrees.
Correction: All cold hold to be 41 degrees or less. Please check unit for correct operation and able to hold product temperature at 41 degrees or lower. (All products were pulled from unit and discarded properly).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found utensils used for food prep and cooking in plastic container not clean.
Correction: All kitchen equipment and tableware to be stored in clean condition. Please clean utensils and container and sanitize properly (all items were cleaned and sanitized).
- Handwashing Cleanser - Availability
Observation: Found no soap at kitchen handsink.
Correction: All supplies to be full. Please supply soap.
|
09/12/2013 | Risk Factor | |
Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm+/test kit (ok).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Found cooked ham steaks and Canadian bacon in drawer under raw beef/chicken.
Correction: All ready to eat to be stored above raw food. Food was relocated to another cold storage unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found several plastic containers on line (lasagna, hot dogs, cooked potatoes) in reach-in had no date label.
Correction: All cooked, cooled, ready to eat food products are to be date labeled to determine length of time in cold storage.
|
06/19/2013 | Risk Factor | |
Gloves worn. Annual permit inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found ready to eat ham steaks stored below raw chicken in drawers on cook line.
Correction: All ready to eat stored above all raw products. (Product was relocated).
- Ventilation Hood Systems - Filters
Observation: Found hood filters broken.
Correction: All filters to be kept in good condition. Please replace broken filters.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: Found units without thermometers.
Correction: All cold hold to have visible thermometers. (Located)
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Utensils were stored in bulk storage containers.
Correction: Utensils to be stored in a clean and sanitary place. Rolling pins and plastic container were moved.
- Refuse Outside Receptacles
Observation: Found dumpster doors open.
Correction: Doors to be kept closed.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Found dumpster enclosure not clean.
Correction: Are to be clean.
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03/29/2013 | Routine | |
Gloves worn. Discussed need to keep pans of utensils clean for proper utensil storage and to keep grease drip pan in stove clean. Dishmachine - 100+ ppm chlorine sanitizer/test kit (ok).
- Hand Drying Provision (repeated violation)
Observation: Found dispenser empty at prep area in kitchen by dishmachine.
Correction: All dispensers to be kept stocked with hand towels. Please refill dispenser.
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01/29/2013 | Risk Factor | |
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