Observed/Discussed with Person in Charge:
1) Bar/Pool area, no food preparation.
2) Renovations continue for facility (ceiling panels, walls).
3) Exterior shed to be used for not-in-use equipment, sealed single-service items only.
4) 3 compartment sink used as pre-wash for dishwasher.
5) Plumbing (leaking pipe) under repair, does not affect food storage/prep areas.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw hamburger patties and shell eggs stored over ready-to-eat (RTE) food in the Vulcan walk-in-cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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06/18/2015 | Routine | |
Discussed with Person in Charge:
1) Exterior dry storage shed.
2) Bar expansion.
3) Ware washing machine chlorine sanitizer @ 100ppm.
Abbreviations: RIF = Reach in Freezer, RIC = Reach in Cooler, WIC = Walk in Cooler, WIF = Walk in Freezer, HH = Hot Holding, Prep = preparation
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris: 1) exterior surface of large plastic storage bins, 2) exterior surface of cold holding units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed flooring in exterior dry storage shed and flooring under equipment in the kitchen and ware washing areas 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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02/26/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Temperatures continued: Pizza Prep Unit - Meatballs CH 21'F, Pepperoni 37'F, Prep Unit - Sliced Tomatoes 37'F, Potato Salad 39'F.
Operator has made extensive renovations to this facility as well as replacing equipment and flooring, without receiving prior approval from the Health Department. The new equipment is commercial grade. All finishes are smooth, easily cleanable and non absorbent. A handsink has been installed in the new prep area. Ensure construction/renovation plans are submitted to the Health Department prior to making changes.
Chlorine sanitizer concentration level in the dishmachine and the wet wiping cloth buckets at the bar and the prep area measured 50 ppm.
Discussed with operator: 1. ensure old date marks are removed from equipment before attaching new proper date marks on the containers of potentially hazardous foods after cooking or after opening a commercially processed container of potentially hazardous foods 2. ensure caulking at the 3 compartment sink is in good repair 3. ensure facility has a small diameter probe thermometer for taking temperatures of thin foods, such as deli meats. 4. ensure equipment is stored inverted to protect against possible cross contamination. Operator is knowledgeable in food safety and employee health. Observed good cooking and cold holding temperatures, glove use, handwashing, food storage, food handling procedures during this inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food containers in the prep area, to include flour and sugar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pad Thai noodles @ 120'F - hot holding at improper temperatures. Pad thai noodles were relocated to the oven and reheated to 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken in the refrigeration unit is not properly dated for disposition. Advised that chicken was cooked on January 26, 2013 - date mark showed the date as January 21, 2013.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. hood baffles 2. storage shelving next to the 2 compartment sink 3. interior of the fry cabinet
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet at the mop sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap at the bottom of the back door to facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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01/28/2013 | Routine | |
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