Recommend bar mats (that can be washed, rinsed, and sanitized) to protect glassware when on shelving and when being chilled in refrigeration.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the refrigeration units on cook line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw chicken with flour batter near sauces).
Correction: Reorganize items or install a splash guard at make unit to separate raw chicken/flour from splattering on open sauce containers. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. In-use utensils improperly stored between use. (Observed knife, tongs, measuring spoon, knife at bar, and tongs stored improperly).
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 and the container.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Protect food by protecting food surfaces of dishes stored in reach in unit uncovered with accumulation of ice in unit.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Foods cold holding at improper temperatures at the salad bar.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Garlic butter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the trays/containers is not smooth, contains stains and scoring marks.
Correction: Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, staining, scoring, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: Some units in facility did not contain thermometers to monitor temperatures.
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: Observed unit with large build up of ice.
Correction: Repair/monitor the above 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving had accumulations 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Glasses in bar area were observed stacked wet.
Correction: Store dishes in a self-draining position that allows air-drying.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located near the cookline was being used for purposes other than handwashing, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation and may not be used for purposes other than handwashing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility 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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10/28/2015 | Routine | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed not all employee have one. Frequent handwashing observed. pH kit and thermometer observed. Provided food handler class schedule..Facility is well maintained and clean. Approved for permit
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Potato salad and tomatoes were cold holding at improper temperatures on the salad bar in the self service area. Food items were left out at room temperature prior to being place on the salad bar. Food rapidly cooled.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Labels
Observation: Foods not properly labelled throughout the kitchen and waiter stations.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers were found stacked 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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10/09/2014 | Routine | |
Certified Food Manager present. CFM will work on an organized method to display food handlers cards. Spoke with CFM about relocating the sanitizer buckets. Dumpster area well maintained. Excellent handwashing practices observed. Signed FORM 1-B observed. Spoke with manager about knowing the location or vacuum breakers. Bottom compartment of deep fryer and ice machine to be maintained weekly. Consumer advisory observed. Good retail practices observed.
- Critical: Cooling* (corrected on site)
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. Food item tested at 72-75°F after being at said location for 2.5 hours. Food item was placed onto a plastic tray but not spread out evenly in order to ensure proper cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Approximately 2 pounds of ready-to-eat cubed ham was observed cold holding at improper temperatures of 45°F on the customer self-service salad bar. Food item has been in said area for 40 minutes after being removed from adequate refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (corrected on site)
Observation: The clean and ready-to-use aprons and wiping cloths were observed stored in the employee/patron male toilet facility in the customer seating area.
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: The clear plastic containers were found stacked wet after cleaning and chemical sanitization on the clean drainboard in the warewashihng area.
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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/03/2014 | Routine | |
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