- Ventilation Hood Systems, Adequacy (corrected on site)
Observation: Operator using a proprane heater to heat soup not under a hood.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. Operator removed the propane heater during the inspection agreed not to use. Discussed informing the fire marshel if it is observed moving forward.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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11/16/2015 | Routine | |
No risk factors observed.
No violation noted during this evaluation. | 05/13/2015 | Risk Factor | |
Discussed employee health policy with staff during the inspection specifically how long to exclude when food handlers have symptoms.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) deli meats should have been discarded 12 to 5 days ago in the refrigeration unit according to the date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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. Operator discarded products during the inspection. Discussed verifying products are discarded after 7 days. Discussed freezing product with the operator to stop the time and keeping up with the total of 7 days in refrigeration with dates.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean. Operator cleaned microwave duirng the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station at the dish area is being used for purposes other than washing hands. A plunger and cleaning pads were found in the handsink.
Correction: The handwashing facility identified above is to be used for washing hands only. Equipment moved during the inspection.
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11/19/2014 | Routine | |
Discussed tracking food temperatures in the preparation unit and turning the box down the thermostat. Leaving up dated employee health information for the operator. Discussed proper cooling methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Slaw held on ice for the hot dog prep station cold holding at improper temperatures
Correction: Operator agreed to use time as a control write the time the hot dog slaw went out and when it is to be discarded.
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06/16/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine has accumulations of grime and debris. Heay mold build up on the ice sheild.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front bar area.
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. Operator provided hand soap during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment in the kitchen 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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01/06/2014 | Routine | |
Employee health is in place reviewed preventing cross contamination with hands with the manager.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Hands as a utensil observed staff handling raw burger with bare
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Discussed ensure hands are washed after handling raw meat to ensure cross contamination does occur. Operator complied during the inspection. Discussed using tongues or another utensil to grab the raw burger for the grill with the operator.
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07/16/2013 | Risk Factor | |
Employee health policy is in place.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking from an uncovered container in the food preparation area.
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. Talked with the staff and manger during the insspection about the violation corrected during the inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cook putting together handburger with barehands.
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. Talked with the staff about the problem during the inspection staff complied.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knife stored in between the lid and the side of the sandwich unit.
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.
- 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.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/11/2013 | Routine | |
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