All deficiencies from the previous inspection have been corrected.
Observed the walk-in cooler operating at a temperature of 39°F and the door repaired to be tight fitting. Also observed a new door gasket on the walk-in cooler door. Observed foods stored in the walk-in cooler at a temperature of 40°F.
No violation noted during this evaluation. | 12/21/2015 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in cooler was observed in a state of disrepair. Observed the ambient air temperature of the unit at 41°F and the food temperatures inside the unit at 42°F. Observed the walk-in cooler door not tight fitting unless it is pushed closed manually.
Correction: Repair or replace the walk-in cooler and walk-in cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the lowboy reach-in cooler under the grill (top, backside) have accumulation 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under and behind the deep fryers is in need of cleaning due accumulations of grease and food debris.
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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12/16/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy signed by all staff and kept on file in the office. The policy is reviewed annually with all staff.
2. The ventilation hood systems were professionally cleaned on December 2, 2015.
3. The fire suppression system and fire extinguishers were inspected in September 2015.
4. The facility has two allergy-free kits that include clean and sanitized utensils and cutting boards that are used when preparing allergen-free foods.
- Critical: Cooling* (corrected on site)
Observation: Penne pasta not adequately cooled to prevent the growth of harmful bacteria. Observed the temperature of the pasta that was cooked yesterday (12/8) at a temperature of 45°F in the walk-in cooler. The PIC discarded the pasta.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following equipment:
1. Top side of the grill prep unit,
2. Top side of the pantry prep unit,
3. "Delfield" lowboy reach-in cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed in a state of disrepair. Observed the ambient air temperature of the unit at 41°F and the food temperatures inside the unit between 42°F-43°F. Observed the walk-in cooler door not tight fitting unless it is pushed closed manually.
Correction: Repair or replace the walk-in cooler and walk-in cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI. Observed the pressure greater than 60 psi.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the lowboy reach-in cooler under the grill (top, backside) and the deep fryers' wheels have accumulation 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under and behind the deep fryers is in need of cleaning due accumulations of grease and food debris.
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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12/09/2015 | Routine | |
Standardization training.
No violation noted during this evaluation. | 08/27/2015 | Training | |
Discussed the following with the person in charge (PIC):
1. The final rinse temperature gauge on the dishwashing machine is not working. Repair or replace the gauge on the machine as soon as possible so that staff can verify that the dishwashing machine is operating per the manufacturer's specifications. The EHSS ran a temperature sensitive label through the machine to verify that the machine was reaching the required wash and rinse temperatures.
2. The PIC stated that the in use utensils on the cook's line are cleaned and sanitized every two hours.
3. Observed an employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office. Recommend posting the employee health policy in the kitchen.
4. The PIC stated that the breading for the chicken tenders is sifted every couple of batches and discarded every four hours.
Observed good food handling practices (handwashing & glove use) by staff and good date marking of ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the pantry station prep unit: sliced tomatoes-44°F, precooked pasta-46°F, precooked chicken-45°F. The PIC relocated the foods in the lower half of the unit to the walk-in cooler and placed ice in the top half of the unit to lower the temperature. The PIC also contacted the service technician.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens are observed soiled. The employee cleaned one of the microwave ovens during the inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/17/2015 | Risk Factor | |
Reviewed menu. Disclosure and reminder statement observed. Discussed cooling, methods and temperatuers. PIC indicates logs are used for this. Discussed glove use and handwashing. Reminder on training on changing gloves in between tasks. Four ServSafe staff trained. Servsafe manager on duty at all time. Discussed Employee Health. Form 1B observed. Temps of buffett line taken 4 times per day. Recommend placing thermometers in back of buffett area.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: wall at/under dishmachine, back area of buffett
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the back hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/16/2014 | Routine | |
Reviewed temp logs for equipment and food. Temps taken every 2 hours. All temps within proper range. Discussed Reheating. Discussed Cooling methods and temps. Cooling log observed. Proper thawing methods observed. Reviewed menu. most proteins received frozen with the exception of chicken. All foods thawed before cooking. Discussed Employee Health. 1B forms observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice in top of Grill Pizza RIC cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit was observed in a state of disrepair and damaged. (leak observed)
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/05/2013 | Routine | |
Discussed menu. consumer advisory observed. Discussed thawing and cooling. Minimal cooling: mashed potatoes, noodles and rice. Fire suppression checked 9/2012. Reminder all food contact surfaces cleaned every 4 hours. Temperature logs observed. Checked at 10:30a.m. and 4:00pm or 5:00pm. Discussed CDC risk factor and employee health. New PIC by 1 month.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Little RIC
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.
- Warewashing Machines, Flow Pressure Device
Observation: The pressure gauge for the high temperature final rinse warewash machine is improperly installed. observed not working properly.
Correction: The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Prep RIC are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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. gauges observed not working properly even though 160 and 180 degree dish labels were met proper temperatures.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces. (Clean equipment observed being put in dirty containers)
Correction: Clean and sanitize these surfaces for food contact.
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12/05/2012 | Routine | |
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