Discussed with the person in charge:
1. Employee health policy
2. Cook prep unit is currently not in order. Time as a public health control is being used for the food items in the unit.
Observed the facility to be clean and well maintained with knowledgeable staff. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employees fail to wash their hands before donning gloves to engage in food preparation. PIC instructed the food employee on proper glove-use and handwashing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
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
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed two scoops stored in water that measured 128'F. PIC reheated the container of water to 182'F and placed clean utensils in the container.
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 - Hot Holding* (corrected on site)
Observation: Mashed potatoes (100'F, 102'F) on the serving line were measured hot holding at improper temperatures. PIC reheated the mashed potatoes to 198'F in the microwave.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (52'F), diced ham (50'F), and shredded cheese (54'F) on the cold bar cold holding at improper temperatures. PIC will use time as a public health control for the food items listed above on the salad bar. All food items were labeled with the correct time during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: scoop and several food containers on the storage rack in the warewashing area. All items were placed at the dishmachine for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several clear plastic food containers on the storage rack in the warewashing area 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.
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10/28/2015 | Routine | |
Discussed the following with the PIC:
-Using time as a public health control for cold held food items at the salad bar. A time as a public health control form was left with the PIC.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were observed at improper cold holding temperatures at the salad bar: potato salad (50F), diced ham (51F), and cut tomatoes (50F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/28/2015 | Risk Factor | |
Additional Temperatures: Salad Prep unit - Tilapia - IT - 35'F, Sandwich prep unit: Sliced Tomato - IT - 42'F, Cheese Grits - IT - 43'F, Cooked Noodles - IT - 36'F, Cooked Rice - IT - 40'F Reach-In Cooler: Salmon - IT - 38'F, Steak - ST - 41'F, Ravioli - IT - 36'F Chicken Tenders (cooking) - 182'F, Hamburgers (cooking) - 169'F, Walk-in Cooler: Cooked Chicken - IT - 42'F, Cooked Ribs - IT - 41'F Garden Bar Reach-in Cooler: Waldorf Salad - IT - 38'F, Pasta Salad - IT -33'F.
Quaternary Ammonium 146 measured 150ppm in the bar area.
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
Good handwashing observed! Facility is very clean and well maintained. Thank you!
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed dented cans of pineapple juice on the can rack. Person in charge will remove dented cans.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed scoops and ladles stored in standing water that measured 109'F, 123'F. Person in charge removed utensils.
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.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. Observed wet linens stored on top of lettuce in the walk-in cooler. Person in charged removed linens during inspection.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
1. CORRECTED DURING INSPECTION - Observed egg rolls, cheese sticks, and beef uncovered in the reach-in freezer in the prep area.
2. Install a splash guard at the handsink next to the sandwich prep unit on the cook's line to prevent possible cross-contamination.
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 - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several food containers were found stacked while wet after cleaning and chemical sanitization on the storage shelving across from the dish machine.
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.
- Physical Facilities in Good Repair
Observation: Observed the threshold at the back door to be in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/06/2014 | 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: Delfield RIC-Cooked Chicken 39'F, RIC Crab Cakes 39'F, Raw Turkey Cooking 167'F, RIC-Hamburgers 40'F, Blue Cheese 35'F, Salmon 39'F, Sliced Tomatoes 41'F, CH Drawers Tilipia 35'F, Lobster 37'F, Sliced tomatoes 37'F, Chicken Gumbo 34'F, Cooked Pasta 36'F.
Chlorine sanitizer concentration level in the bar 3 compartment sink measured 100 ppm. Operator is in the process of repairing/replacing the door to the WIF.
Discussed with operator:
1. if salmon is cooked to less than 145'F, provide records from the salmon supplier that confirms the salmon is farm raised and pellet fed and ensure the salmon is included in the consumer advisory
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed food employee taking a dirty food container over to the the dishwashing area
Correction: then wipe hands on apron
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered lemons at the soda station and several food items in the RIF at the cookline.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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. Observed employee wipe the gloves he was wearing with paper towels and continue with food prep.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Baked potatoes, cooked yesterday, @ 69'F and 70'F - noted not being adequately cooled to prevent the growth of harmful bacteria. Observed operator voluntarily discard the baked potatoes.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed several baked potatoes cooling in a small bowl. Baked potatoes were 69'F and 70'F after being cooked yesterday.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes, on the salad bar, @ 47'F - cold holding at improper temperatures. Cut tomatoes were placed on top of ice at the salad bar.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. Upsplashes at both soda stations
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers, across from the soda station and on the storage shelving in the dishwashing area, 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean TABLEWARE, at the cookline, were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled ladles was adjacent to clean utensils at the dishmachine area.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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10/15/2013 | Routine | |
This inspection was conducted in response to the general complaint dated August 8, 2013. Spoke with the person in charge about the complaint. He said that they had had been having a problem with cockroaches for about 2 weeks. Person in charge has had a pest control company taking care of the problem. Observed invoices from Steritech dated July 27, 2013, August 3, 2013 and August 9, 2013. Invoices stated that they were treating for cockroaches. EHS did not observe and cockroaches or any other pests during the visit. Facility was generally clean and no harborage conditions were observed.
No violation noted during this evaluation. | 08/09/2013 | Complaint | |
Site visit made to investigate complaint received 3/13/13. Complaint is not founded at this time.
All identified hazards above were discussed with the PIC.
Completed the FBI Worksheet.
Dish machine final rinse - 169'F
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed several employees washing hands for less than 20 seconds. PIC addressed this with the employees.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures: RIC cooked chicken pieces 45'F
Correction: pico 49'F
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the take-out bag filled with ice stored on top of the raw chicken in the RIC is not safe. PIC voluntarily discarded bag of ice.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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03/14/2013 | Complaint | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: The server failed to wash his hands after drinking from an open coffee cup and proceeded to handle clean customer plates in the plating area. The Person In Charged explained proper hand washing procedures to the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook's beverage, though closed and with straw, was stored on the top lid to the cooks prep unit. Beverage was relocated.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The server was observed drinking from an uncovered coffee cup in the food preparation area. The Person In Charged advised the employee to drink from a covered beverage container with a straw.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed server handling sliced lemons for beverages with her bare hands. Employee was instructed to use a utensil such as a fork or tongs to prevent bare hand contact. Tongs were provided.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp stored above cooked chicken on the speed rack in the walk in cooler. Chicken was relocated above the shrimp.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures in the cook's refrigerated drawers across from the fryers: Rice 54'F, Chicken Wings 54'F, Ribs 53-60'F. The Person In Charged advised employees to remove and discard foods.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Serrated knife in the knife rack and vegetable dicer. Items were removed from storage for detailed cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the soda machine ice bins were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice bins 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located across from the grill is blocked with a wiping cloth bucket in the basin, preventing access by employees for easy handwashing. The bucket was relocated.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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02/12/2013 | Risk Factor | |
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