This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad (44-45*) on salad bar cold holding at improper temperatures.
Correction: Cold hold at or below 41*. Corrected by relocating to freezer for rapid cooling.
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02/05/2016 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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: Food Contact with Equipment and Utensils*
Observation: Employee did not change gloves after handling raw chicken and proceeded to handle aluminum foil.
Correction: Change gloves at anytime they are exposed to contamination.
- Equipment and Utensils, Air-Drying Required
Observation: food pans 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the dish washer is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the storages racks preventing its use.
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08/12/2015 | Routine | |
Food temperatures observed are internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as sealing the dirty dish drainboard and spray sink at dish machine, minimal cleaning of floors and walls in specified areas, and locating quaternary ammonia test strips. Also discussed cooling methods for sausage from breakfast--suggested to store food in a single layer and uncovered in coldest section of walk-in cooler for rapid cooling.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands before handling clean and sanitized utensils after loading soiled dishes on to the rack.
Correction: Corrected. Hands shall be washed after they have been contaminated before handling clean and sanitized food contact surfaces.
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03/30/2015 | Risk Factor | |
all food temperatures observed are internal unless otherwise noted.
No food in preparation at time of evaluation.
Discussed salad bar and RBH policy--per manager, prior to dinner service the food temperatures are checked. if food above 41* then it is discarded. Only product of concern currently is shredded cheese. Once new State regulations implemented cut leafy greens will be required to hold at or below 41*.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use--Food thermometers are stored in sanitizer solution.
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.
- Food Contact Surfaces - Cleanability*
Observation: Several corners of the plastic sheet pans are chipped and in poor repair.
Correction: Replace to prevent chipped plastic from contaminating food.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior panel of ice machine and scoop holder are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Non-food contact surfaces are not clean:
1) exterior of cookline equipment
2) some shelving supporting cookline equipment
3) cookline prep table shelf
Correction: Clean.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front service line).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors not clean along back walls of steam line and cookline.
Correction: Clean.
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10/09/2014 | Routine | |
All temperatures were taken internally.
A temporary permit is issued and will expire in 30 days on or around 5/16/2014. A formal permit will be issued once a follow-up is conducted to verify corrections have been addressed.
- Critical: Employee Health* (corrected on site)
Observation: Person in charge was knowledgeable of reporting procedures concerning employees health, but there was not a policy present at the establishment.
Correction: EHS provided an employee health poilcy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Commercially packaged sliced deli ham was cold holding at improper temperatures (49*F- 53*F).
Correction: Person in charge discarded the ham.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located reach-in cooler 1 is not easily readable (broke).
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in reach-in cooler 2 was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- 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: Outdoor freezer observed with ice build up under the condenser.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: The temperature measuring device located reach-in cooler 1 is broken.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Shelving in walk-in cooler.
2. Juice machine panel.
3. Back panel of refrigerator 2.
4. Gasket on refrigerator 2.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Meat slicer stored in the splash contamination area of the cookline hand sink.
Correction: Meat slicer relocated away from the splsh area.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet on the handsink located at the cookline was leaking without applying any pressure to pedals.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the cookline hand sink.
Correction: Person in charge provided a refuse container.
- Light Bulbs Protective Shielding
Observation: Light fixture cover not secure to the ceiling.
Correction: Secure light cover to the ceiling.
- Handwashing Signage/Handwashing Facilities
Observation: Hand wash signs was not present at the following hand wash locations:
1. Dish wash area.
2. Serving line.
3. Cook Line.
Correction: EHS provided handwash signs.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the following areas:
1. Hood system on the cookline and oven area
2. Less than 10 foot candles of light observed in the walk-in cooler and light bulb burned out.
Correction: 1) 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.
2) Provide at least 10 foot candles and replace burned out light bulb.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1.Cracked tiles in the walk-in cooler.
2. Wall missing tiles behind the convection oven.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of dish detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Soap detergent was stored on the prep table were an employee was working with food.
Correction: Containers of hazardous products must be located in an area that is not above or around food, utensils, equipment, linen, and single service.
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04/18/2014 | Routine | |
advised by staff member that the food service portion of the operation is changing operators .
The new company must obtain a permit from this office ( submit application and required fee ) . Also cleaning of ceiling and repairs to wall tile at cookline and floor tile in the storeroom must be corrected . Also increase the lighting in the vent hoods and in the prep areas to be equal to 50 foot candles
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed non food service employee enter kitchen ( while the 2 staff members where in the walk in and in the dish room) and go to ice machine and get ice for themselves .Asked person if they had washed hands prior to handling ice scoop. Told washed hands elsewhere in building and was not touching ice
Correction: told person that they should have washed hands prior to handling ice scoop --that no one in kitchen ( to include me ) knew where / when she washed hands and what her hands could have contacted prior to handling ice scoop.
NO ONE other than food service employee should be entering kitchen ( other than health -fire or building department ) unless they are delivery persons or facilities of the facility
- Food - Washing Fruits and Vegetables
Observation: observed labels remaining on apples
Correction: labels are to be removed and apples ( or pears ) rinsed OR have sign on display refrigeration unit to " rinse fruit prior to eating "
- Nonfood Contact Surfaces
Observation: foil lining cup lid basket
Correction: foil is not approved as a liner . Remove the foil in the basket
- Temperature Measuring Devices (repeated violation)
Observation: thermometers not present in the upright refrigerator 1 &2
thermometer not present in hot hold unit
Correction: provide thermometers accurate to 2 degrees by the doors of each refrigeration unit and hot hold unit
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: slime growth observed at the ice machine shute
slicer is dirty
Correction: clean ice machine shute
clean the slicer
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the top of the hot hold cabinetry is dirty
>> the top of the serving line equipment from display refrigeration unit to the juice dispenser is dirty /dusty
>> the can opener is dirty
Correction: clean clean clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: styrofoam plates and bowls improperly dispensed at serving line and plastic clam shells by the toaster oven
Correction: styrofoam plates / bowls and plastic clam shells are to be stored with food contact side
- Kitchenware and Tableware
Observation: failed to provide tongs to dispense apples at upright display refrigeration unit serving line OR individual put apples in clamshells
Correction: provide tongs to dispense apples or put them in clamshells or plastic bags or wrap in plastic wrap
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficent in the prep areas and under the vent hoods
>> lighting not operational in upright refrigeration unit and freezer unit
Correction: lighting under the vent hoods and in the prep / production areas must be upgraded to 50 footcandles
>> restore lighting to upright refrigeration and freezer units
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall tile missing / damaged at the divider wall between the 2 vent hoods ( over the clean equipment rack )
>> floor tiles damaged right rear corner of the dry good storeroom
>> floor drain screen not in place at the dish machine
>> walk in freezer threshold deteriorated
Correction: >> replace missing / damaged wall tile
>> replace damaged floor tiles storeroom
>> restore floor drain screen to position at the dish machine
>> restore the walk in freezer threshold to being in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling around the air returns dirty
light lens dirty over bread toaster
floor dirty behind / under the tilt kettle and steamer
floor dirty rear corner of the prep sink and hot hold unit
Correction: clean clean clean
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06/14/2012 | Routine | |
- Critical: Hands - When to Wash*
Observation: Observed employee who did not wash his hands after handling dirty dishes prior to handling clean dishes.
Correction: Employee was reminded that he must wash his hands before handling clean dishes after handling dirty dishes.
- Critical: Package Integrity* (corrected on site)
Observation: Multiple dented cans of food were found on the shelf in the walk in refrigerator.
Correction: Discard or return to distributor any cans that are not in good condition. Provide a space to separate them from other food so that they may be discarded or returned to the vendor for credit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Bulk flour scoop was found laying on its contents.
Correction: Between use utensils should be stored handle up above the top of the food within the container.
- Cooling Methods (repeated violation)
Observation: Large pan containing corned beef hash was found cooling in up right refrigerator between 75-82F and a pan of omelets was found cooling at 66F. Both items were covered with plastic wrap.
Staff had taken off hot buffet line / hot hold unit ( lunch products in hot hold were > 150 and product on steamline was 180-200 ) about one hour fourty minutes prior to our observation of product in the refrigeration unit
Correction: Advised staff to ensure product cools as required from 135F to 70F in 2 hours and from 70F to 41F in the following 4 hours, they need to divide the corned beef hash into smaller pans and leave uncovered in refrigerator and place the pan of omelettes in the reach in freezer uncovered. Once the items are cooled to 41F or below make sure they are covered during storage.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The utility box under the napkin dispenser on the serving line is not covered.
Correction: Install cover. All equipment in food service should be smooth, durable, easily cleanable, non-absorbable.
- Bearings and Gear Boxes, Leakproof
Observation: The mixer was leaking lubricating fluid.
Correction: Repair to prevent leakage into food during preparation.
- Temperature Measuring Devices (repeated violation)
Observation: There was no internal thermometers in the hot holding cabinet and refrigerator # 2.
Correction: Provide thermometer.
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards were heavily scored.
Correction: Resurface or repair.
- Good Repair and Calibration of Thermometers
Observation: The internal thermometer in refrigerator number 1 was broken.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following equipment needed cleaning:
>> The splatter areas and dispenser nozzles on the juice machine.
>> The mixer surfaces were dirty.
>> The ice machine interior surfaces had slight slime growth.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following equipment needed cleaning:
>> The top of the hot holding cabinet was dusty and the lower interior surfaces and water pan were dirty.
>> The top of the display refrigerator was dusty.
>> The tier shelving under the serving line had dirt/food particle accumulation on the frames.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple dishes were found wet stacked on the clean dishes shelving.
Correction: Ensure that all utensil and equipment is air dried prior to storing.
- Plumbing System Maintained in Good Repair
Observation: Drain line under prep sink steamline is dirty and lacks a screen over the drain.
Correction: Replace screen and clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light cover was not secure over the 3 compartment sink.
Correction: Repair.
- Lighting, Intensity (repeated violation)
Observation: The light was out in refrigerator 2 and was insufficient at the cook line ceiling hood system.
Correction: Replace lights. Lights in reach in refrigerators must be at least 20 foot candles and lighting on cook lines must be at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were in poor repair:
>> Floor tiles were damaged in right rear storeroom.
>> Tiles missing over mop room door.
>> Tiles missing on the divider wall at the cookline vent exhaust on-off panel.
>> The walk in freezer threshold was deteriorating.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were needed cleaning:
>> Ceiling near multiple air return ducts were dirty.
>> Walls dusty over single use utensil storage boxes.
>> The mop room floor was wet due to someone emptying mop water and missing the curb.
>> Floor under the tilt steamer/kettles was dirty.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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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03/13/2012 | Routine | |
staff taking down lunch buffet as inspection began
salad bar product thrown out at the end of the lunch period, Salad bar is not set up for dinner serving period
- Utensils - In-Use - Between-Use Storage
Observation: scoops in flour container the handles are laying on contents
Correction: maintain handles upright out of contents
- Cooling Methods (corrected on site) (repeated violation)
Observation: hot deep ( 4 inches ) large hotel pan ( full sheet ) of pork and beans placed wrapped into walk in ref,
Correction: advised staff to insure product cools as required ( from 135 to 70 degrees in 2 hours and from 70 to 41 in the following 4 hours ) they need to divide the volume in 2 pans of the same size and place uncovered into the walk in refrigeration unit
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: 1/4 chub of ham not date labeled in walk in
cole slaw not date labeled in walk in
Correction: thrown out at time of inspection
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: ham in walk in refrigeration unit with date of 11-29
rice in walk in refrigeration unit with date of 11-15
Correction: product has 7 day use period .
Thrown out at the time of the inspection
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: block used to support drainline of garbage disposal
Correction: use PVC cut the correct height to support drainline since it is smooth - durable - non absorbant and easily cleanable
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at / in hot holding cabinetry
thermometer not present at door of upright ref, 2
thermometer not present dual sided upright ref,.
Correction: thermometers are need at doors of every refrigeration unit with potentially hazardous food and in hot hold units
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer dirty
Correction: clean mixer
- Non-Food Contact Surfaces (repeated violation)
Observation: >>the char grill drip tray is dirty
>>the table on which the char grill sits is dirty
>>the top of the ice machine/ dispenser and counter equipment serving line are dusty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service items on serving line are not properly dispensed
Correction: store/ serve with food contact side down
- Light Bulbs Protective Shielding
Observation: light lens not secure ceiling at 3 compartment sink
Correction: secure the light lens at the ceiling
- Hand Drying Provision
Observation: paper toweling out at the handsink at the cookline
Correction: restock paper towel dispenser
- Lighting, Intensity (repeated violation)
Observation: >>lighting in kitchen and in both vent hoods is not sufficent
>>lighting out upright refrigeration and freezer units
Correction: >>in the event of a change of owner or remodel upgrade lighting in both vent hoods and in the kitchen area to be equal or greater than 50 footcandles
>> restore lighting in upright refrigeration and freezer
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall tile missing & /or damaged at the divider wall between the cooklines
> >floor tile damaged storeroom ( right rear corner )
Correction: >> replace damaged wall tile divrider wall at cookline
>> replace damaged floor tile in storeroom )
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor corner at prep sink ( opposite char grill ) and hot hold cabinetry is dirty
>> wall tile at vent hood is dirty over char grill - fryer
>> floor at s teamer - tilt kettles is dirty
>> ceiling at multiple air returns is dirty
>> mildew above and below drainboard at garbage disposal
Correction: clean
- Mops - Drying Mops (repeated violation)
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: 2 incidents of spic and span spray cleaner located / left on shelving with single service and single service & food
Correction: cleaners are to be stored physically seperate and lower than food / food service equipment and single service product
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12/16/2011 | Routine | |
- Food Storage - Clean and Dry Location
Observation: stock on floor walk in freezer
Correction: store stock off floor in walk in freezer > 6 inches
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: cheese sauce on the serving line was 103
Correction: advised staff to remove sauce and reheat in steamer to >= 165 prior to returning to the serving line
- Cooling Methods (corrected on site)
Observation: sausage patties and sausage gravy taken from serving line from breakfast and put into upright ref, covered with plastic wrap ( the sausage patties were mulitple levels thick and the gravy was about 4 inches deep )
Correction: the sausage gravy was 114 degrees after being placed into the unit about 45 minutes earlier . Advised staff that products during cooling are to be in thin / shallow layers and uncovered to allow heat to escape . Advised them to put patties in a single layer on bake sheet or tray and to divide the gravy into 2 pan each having product about 2 inches deep and put uncovered in single layer in refrigeration unit .
Told them the required cooling rate -- which is from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours .
- Nonfood Contact Surfaces
Observation: foil sheet lining the cup lid dispenser basket on the serving line
Correction: foil sheet is not approved as a liner ( neither is paper toweling / linen towel ./ or deli paper ) . The basket itself is sufficent
- Temperature Measuring Devices (repeated violation)
Observation: upright hot hold box at the cookline does not have operational digital thermometer or portable thermometer in the unit
>> upright refrigeration unit 1 the thermometer is broken
Correction: restore Hot hold thermometer to operational OR place a portable heat resistant thermometer accurate to 2 degrees by the door
>> place a thermometer in upright refrigeration unit 1 accurate to 2 degrees by the door (CORRECTED )
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: the sealant at the 3 compartment sink backsplash and wall and the service line handsink and wall no longer smoothly sealed
Correction: reseal sealant at backsplash of 3 compartment sink and handsink service line with adjacent walls in a smoothly seamed manner
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: observed employe breaking down tea urn -- Did not know to seperate spigotted nozzle and was instructed how to do so ---and was washing and rinsing the assembly
Correction: advised to wash - rinse and sanitize assembly
- Equipment and Utensils - Good Repair and Calibration
Observation: >> cap / lid of blender cracked
>> hinged lid flour barrel damaged
Correction: >> replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: slicer is dirty
interior panel lower edge ice machine has slight slime growth
tea urn nozzle dirty / encrusted
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the shelf frame / edges at the disposable storage area of the customer service line
>> the tops of the counter top equipment on the customer service line
>> the cabinetry edge of the electric panel box customer service line near the register
>> the table surface under the char grill
>> top of the hot hold cabinetry at the convection oven
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxed single service cups and bowls on floor area near mop closet door
Correction: store boxed cups and bowls > 6 inches off floor
- Plumbing System Maintained in Good Repair
Observation: leak at the center basin drainline of the 3 compartment sink
Correction: repair drainline so that it does not leak
- Refuse - Covering Receptacles
Observation: dumpster side panel open
Correction: dumpster side panels and lids are to be closed .
NOTE--- multiple departments in this faciltiy use the dumpster , not just the food service staff
- Lighting, Intensity (repeated violation)
Observation: >>lighting not operational in upright refrigeration unit 2 and service line upright ref.
>>lighting not on cookline with convection oven / steamer even though in use
>> lighting under vent hoods and in kitchen ( prep and production areas ) is < 50 footcandles
Correction: >> restore lighting in upright ref, units to operationa
- Physical Facilities in Good Repair (repeated violation)
Observation: >>3 floor tiles in the storeroom corner right of the ENSURE and fruit juices are damaged
>> wall tile at the divider wall between cooklines near the grease removal line for the vent filters is damaged
Correction: >> replace damaged floor tiles and replace damaged wall tile
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling in kitchen at multiple air returns dirty
mulitple air returns in the kitchen are dirty
floor corner of storeroom right of ENSURE and fruit juices is dirty
floor char grill - fryer area is dirty
floor under tilt kettles is dirty
floor corner prep sink - hot hold cabinetry up against wall is dirty
Correction: clean
- Mops - Drying Mops (repeated violation)
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.
- Pests - Controlling Pests*
Observation: several flies present
Correction: remove flies from premisis in an approved manner
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09/21/2011 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: ham taken from refrigeration / sliced and placed into hot hold cabinetry . Observed temperatures from 85 -109
Correction: advised employee to place in steamer or oven and heat to > 165 . Observed reheat of 173-185
- Critical: Cooling*
Observation: >> baked chicken pieces in walk in ref, ( multiple layers deep and covered from 6-22 ) were 45 /46 degrees
>> chicken gravy from 6-22 in deep pan , covered , observed with internal temperature of 49/50
Correction: hot / warm potentially hazardous product is to be cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours .
Dnner Staff serves at 5 :45 and leaves at 6: 30 .
Advised the CFM who does not serve dinner to instruct dinner staff on cooling foods properly .
Advised that thick products --- gravys / soups / rices / potatoes be placed in a inch layer and placed uncovered in rear part of walk in ref, . Meats to be placed into single layers on one inch pans or bake trays and placed uncovered in the rear portion of the walk in ref, DO NOT stack trays/ pans on one another
CHicken and gravy thrown out
- Temperature Measuring Devices (repeated violation)
Observation: both bar thermometers upright ref, 1 are broken
Correction: supply thermometer accurate to 2 degrees to be located at the door of refrigeration 1
- Non-Food Contact Surfaces
Observation: the top of Pepsi upright display refrigeration unit service line durty
the shelf under steamer with lids are dirty ( as are the tops of multiple lids )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: opened box of styrofoam cups on floor
Correction: store > 6 inches off floor
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: hot water temperature at the serving line is 138 -- which could scald someone
Correction: adjust sink down to more user friendly and safer temperature ( must be > 100 degrees. Recommend no higher than 115
- Lighting, Intensity (repeated violation)
Observation: >>lighting under both vent hoods and in the prep and production areas of the kitchen is insufficent
>>walk in ref, at door light is out
>> lighting out upright refrigeration unit serving line / upright 2 and upright freezer are not operational
>> light out walk in freezer
Correction: in the event of a change of owner or remodel lighting under both vent hoods and in the production areas of the kitchen are to be upgraded to 50 footcandles
>> restore out light at walk in ref, door
>> restore to operational lighting in the upright refrigeration and freezer units and walk in freezer
- Physical Facilities in Good Repair (repeated violation)
Observation: small section of wall tile at the divider wall between cooklines ( at the clean equipment rack ) is damaged
2 floor tiles in the rear right of the storeroom are damaged
Correction: replace damaged wall tile
replace damaged floor tiles
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>ceiling dirty around the air returns thoughtout the kitchen but especially the cooklines and over refrigerators 1 &2
>>floor dirty corner at the prep sink and hot hold cabinetry
>> wall dirty over hot hold cabinetry/ prep sink
Correction: clean
- Mops - Drying Mops
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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06/22/2011 | Routine | |
- Food - Washing Fruits and Vegetables (repeated violation)
Observation: Fruits not washed before being offered for sale or service.
Peels are to be removed and then the fruit rinses ( apples / pears etc )
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Bearings and Gear Boxes, Leakproof
Observation: small table top mixer is leaking lubricant ( slight )
Correction: repair the mixer
- Temperature Measuring Devices (repeated violation)
Observation: >>thermometers damaged or not present in the customer service line upright ref, /upright ref, 1 and 2
>> hot hold mix
Correction: >>thermometer are to be present at each refrigeration door accurate to 2 degrees .
>> thermometer accurate to 2 degrees to be at the hot hold unit
- Temperature - Food Temperature Measuring Devices - Provided
Observation: digital thermometers the batteries are not operational
Correction: replace thermometers or replace batteries
- Equipment - Good Repair and Proper Adjustment
Observation: under side of the shelf over the 3 compartment sink is rusty
Correction: resurface the under side of the shelf
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>the utensil drawer ( opposite the hot hold / oven ) and contents are dirty
>> the mixer
>> the interior panel lower edge of the ice machine
>> tongs hanging on utensil organizer over prep table were not clean
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> sugar barrel interior ( not in use )
>> top of coffee machine customer service line is dirty
>> vent hood is dirty
Correction: clean
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: handsink by the upright ref, 2 the hot water temperature is 140
Correction: the temperature of the water has potential to scald ---is a safety issue . Temper / turn down water temperature of the hot water
- Light Bulbs Protective Shielding (repeated violation)
Observation: light lens not secure ceiling fixture over 3 compartment sink
light lens at char grill - prep sink not laying flat in the framework
Correction: install light lenses correctly
- Hand Drying Provision
Observation: paper toweling in the dish machine hand sink is out
Correction: restore paper toweling to being present in the hand sink dispenser
- Lighting, Intensity (repeated violation)
Observation: lights not operational upright refrigeration units 1 and 2 and upright freezer
lighting insufficent in the kitchen ---prep areas and under vent hoods
Correction: restore out upright refrigeration and freezer lights
in the event of a change of owner or remodel upgrade lighting in kitchen and under vent hoods to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor drain screen missing prep sink under prep table
>> floor tile damaged ( small section ) in dry good storeroom right rear corner ( where beverages located )
>> wall tile small section damage at cookline wall divider
Correction: >> restore floor drain screen
>> replace damaged floor tile
>> replace damaged wall tile
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty under the steamer - tilt kettle
>> ceilings dirty at multiple air returns ktichen and serving line
Correction: clean floor and clean ceiling and the air returns
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04/06/2011 | Routine | |
the dish machine rinse ( per gauge ) is the highest acceptable level . Per regulations temperature may not exceed 194 degrees
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer dirty at nut
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> the counter top sandwich display ref, top and tops of the other counter top equipment serving line
>> the chargrill drip tray
>> the interior of the sugar dry good barrel under drainboard of the 3 compartment sink
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed single service products on floor
Correction: store single service products > 6 inches off floor
- Light Bulbs Protective Shielding
Observation: light fixture panel at the fron prep line / vent hood ( by fryer -char grill ) is not flush flat with the ceiling
Correction: light panel is to be flat in the ceiling
- Lighting, Intensity (repeated violation)
Observation: >>lighting in not sufficent along the prep lines / prep tables
>> lighting not on under either vent hood ( front and back cookline )
>> upright ref, 2, serving line - kitchen dual door ref, and upright freezer lights not on
>> walk in ref, lighting out ( rear section )
Correction: >> restore out lighting walk in ref, / reach in ref,'s and freezer
>> whenever cookline in use the lights are to be on
>> the lighting under vent hoods and over areas of preparation are to be 50 footcandles of light over the work surface
- Physical Facilities in Good Repair (repeated violation)
Observation: >> section wall tile divder side by pot pan storage rack is broken
>> floor tile section damaged and missing storeroom - right rear corner of the room
>> floor drain screen missing under rear cookline prep table -prep sink
Correction: >> replace damaged wall tile cookline wall divider
>> replace damaged floor tile storeroom
>> restore missing floor drain screen
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>vent hood exterior/ceiling off front cookline at tilt kettle dirty
>> floor under prep sink / hot hold cabinetry by wall ( opposite the char grill ) is dirty
>> the ceiling and air returns at cookline are dirty
>> the light lens over the prep sink - fryer is dirty
Correction: clean
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01/07/2011 | Routine | |
facility now providing pasteurized in the shell eggs
- Critical: Food - Safe and Unadulterated*
Observation: >>shredded cheese in walk in ref, has significant mold in the oackage
>> sliced tomatoes in walk in ref, ( within the identified 7 day use period ) were molding
Correction: thrown out at the time of the inspection
- Food - Washing Fruits and Vegetables
Observation: identify the whole apples at the serving line as needed to be washed prior to consumption
Correction: locate nice sign at the upright ref, with whole fruit that the apples or pears ( or plums ) need to be rinsed prior to consumption
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: mashed potatoes in hot hold unit 115
Correction: mashed potatoes returned to steamer to be reheated to > 165
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: opened package of deli ham in walk in refrigeration unit is not labeled
Correction: label with date opened or the 7 day use period after opening
- Temperature Measuring Devices (repeated violation)
Observation: thermometer broken at door upright ref, 1
Correction: locate thermometer at the door accurate to 2 degrees
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 151 while the actual temperature was 160.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
Unit called to be serviced at the time of the inspection
- Non-Food Contact Surfaces
Observation: the vent hood is dirty over the fryer
the interior lower convection oven is dirty
the can opener is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: foil trays storeroom not properly stored
Correction: store with food contact side down or within the plastic bag they come it
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: cookline handsink hot water is TOO not --- water temperature > 140 and there exists the potential for staff to be scalded
Correction: provide water which is > 100 degrees to the sink but < 120 to prevent scalding
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap out handsink by the single service storage /left side of rear cookline
Correction: Restore soap to availability
- Handwashing Signage/Handwashing Facilities
Observation: hand wash signage not provided at the employee restrooms
Correction: provide handwash signage for the employee restrooms
- Lighting, Intensity (repeated violation)
Observation: lighting out walk in ref,
lighting out in the upright ref, and freezer units
lighting insufficent in both cookline vent hoods
Correction: restore out lighting in the walk in ref, and upright ref, and freezer units
>> in the event of a change of owner or remodel upgrade the lighting in the vent hoods to be > 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: single wall tile damaged divider wall at the fryer ( side )
2 floor tiles storeroom ( right rear corner ) are slightly damaged
Correction: replace damaged wall tile and damaged floor tiles
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty at wall each side of the prep sink
floor dirty under fryer
ceiling dirty at the air returns at the cooklines ( front and back )
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: cleaners stored over the clean drainboard ( newly installed shelving unit over the drainboard )
Correction: cleaners may not be stored over the clean drainboard of the dish machine .Relocated to the shelf under the clean drainboard
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10/04/2010 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located on active work / prep table
Correction: personal beverages are in non breakable covered containers and to be located only on lower level or non food service station / location
- Food - Washing Fruits and Vegetables (repeated violation)
Observation: labels remaining on apples at serving line ( which staff hands to guest )
Correction: labels are to be removed from apples and pears in the rinsing of those fruits prior to serving
- Bearings and Gear Boxes, Leakproof
Observation: small lubricant leak of the standing mixer
Correction: repair unit so that the lubricant is not leaking . Clean and sanitize the upper splatter area around the nut of the mixer
- Temperature Measuring Devices
Observation: thermometer not present FLAVOR ViEW hot hold cabinetry
Correction: provide thermometer in the unit or restore digital themometer to operational
- Warewashing Machines, Flow Pressure Device
Observation: pressure gauge > 50 PSI during rinse cycle
Correction: pressure gauge to be 15 -25 PSI during rinse
- Warewashing Equipment, Cleaning Frequency
Observation: interior and exterior of dish machine have scale/ lime buildup
Correction: clean machine
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the interior panel of the ice machine is dirty
the utensil drawer ( opposite steamer ) is dirty
Correction: clean interior panel ice machine
clean utensil drawer and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: >>the tops of the PEPSI counter top refrigerator and juice dispenser are not clean
>> the top of the dish machine is dirty
Correction: clean
- Handwashing Lavatory, Water Temperature, and Flow
Observation: cold water at handsink by slicer / upright ref, # 2 was 133 degrees . Hot water observed > 155
Correction: hot water to be > 100 but < 120 to prevent scalding .
REPAIR THE SINK so that it is user friendly to wash hands while working at the cookline/ prep line
- Hand Drying Provision
Observation: paper toweling out at the dish room handsink
Correction: restore paper toweling to availablity
- Lighting, Intensity (repeated violation)
Observation: >>light bulbs out both sides cookline at vent hoods ( no working light bulb on side with fryer and char grill)
>> ceiling light fixtures out kitchen
>> light bulbs out serving line refrigerator . / refrigerator 2 and upright freezer
>> over all lighting insufficent in the kitchen and under vent hoods
Correction: restore out lighting to operational ..
In the event of remodel or change of owner the lighting in the kitchen and under both vent hoods must be upgraded to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >>wall tile damaged under the dish machine line at the scrap sink and at the entry of dishes into the machine ( under drainboard )
>> wall tile damaged at the cookline wall divider near fryer on side of dividier
Correction: >> replace damaged wall tiles
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floors dirty ( mice dropping ) under the corner of the wash compartment of the 3 compartment sink and the dirty drainboard AND under shelving in storeroom with chafing dishes
>> wall dirty / splatterd area over former garbage disposal at the 3 compartment sink
>> wall dirty over drainboard of the dish machine line ( mildew )
>> floor under fryer dirty
>> floor mat at fryer dirty
>> floor under prep sink / at hot hold cabinetry prep line dirty
>> >ceiling and air return at the area of the vent hood and upright ref, 2 are dirty
Correction: clean clean clean
- Pests - Controlling Pests*
Observation: mice droppings present corner of 3 compartment sink and dirty drainboard AND in storeroom behind/ under shelving with chafing dishes
Correction: clean floors of dropping present. Monitor areas to insure they do not return
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07/07/2010 | Routine | |
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