Observed PIC slicing raw beef with proper glove wear and using methods to prevent cross contamination. Raw thawing chicken was viewed properly stored in coolers to prevent cross contamination.
No violation noted during this evaluation. | 03/31/2016 | Routine | |
Prior noted violations (21-830 & 16-1670) have been corrected. Staff was viewed with proper usage of gloves during food preparation.
No violation noted during this evaluation. | 12/09/2015 | Routine | |
Discussed proper method of rapid re-heat on hot dog chili for hot holding. Manager was viewed preparing chili for re-heat. Discussed marked plumbing facility issues for repair.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units (green beans,macaroni salad) are not properly dated for disposition.
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.
- Critical: Warewashing - Manual Warewashing Equipment, Hot Water Sanitization Temperatures*
Observation: The establishment uses the manual hot water sanitizing method, hot water immersion. Currently, the hot water spigot of the 3 compartment sink is out of order.
Correction: The minimum temperature for manual hot water immersion sanitizing is 171ºF. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method. Repair or replace the spigot for normal hot water service.
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09/24/2015 | Routine | |
Discussed all violations with the manager. Raw beef roast appeared to be inadvertently left out of refrigerator. The temperature was checked OK before placing back into cold storage. Lighting in kitchen was measured between 50-75 foot candles with light meter.
- Thawing (corrected on site)
Observation: Improper method used to thaw packaged raw beef roast in walk-in pantry. Beef was out of cooler in pan. Temperature was measured at 35 degrees F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There are outside openings around the window air conditioner in the storage/pantry room.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing/placing unnecessary items to the operation or maintenance of the establishment. Personal items such as clothing are stored in the kitchen food pantry . Also remove soiled dish clothes from the pantry area. Store soiled linens and clothing in a seperate area. Phone was also observed laying on the serving tray counter of the hot bar.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/23/2015 | Routine | |
Marked item discussed with manager, lettuce was discarded. Food temperatures were all within limits.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Unsafe,spoiled bagged lettuce in GE refrigerator in storage room has not been discarded or rendered unusable.
Correction: Discard unusable food that is found to be unsafe or adulterated.
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12/19/2014 | Routine | |
Adequate Lighting as been installed in the kitchen. Hood system no longer has a gap between filters.
No violation noted during this evaluation. | 07/11/2014 | Training | |
Inspection focused on corrections needed from the previous inspection and training on food safety.
Facility will be closing from Sunday 6/29/14 to Sunday 7/6/14. During this time repairs are going to be done which include items from the previous inspection.
Discussed the hood vent and noted that a build up of grease is on equipment near the cook line. The hood may need to be serviced as it doesn't seem to be pulling as well as it should.
Discussed employee health, handwashing, and prevention of barehand contact. Good handwashing and prevention of barehand contact observed. Information provided on employee health and how to document training of employees on employee health.
One more light fixture should provide adequate lighting in the kitchen. When the ceiling is repaired next week, additional lighting needs to be added.
Discussed buffet and time control that is in place. A visit will be made after the facility reopens to formalize the time control in the facility into a written plan.
No violation noted during this evaluation. | 06/27/2014 | Training | |
Overall the facility is being kept clean. Most issues are maintenance related.
Good handwashing observed. Good prevention of barehand contact observed.
Remember the gloves are to protect the food and are just a utensil. You must wash hands when changing tasks.
Time control is being used without a written plan. Buffet is from 11:00 AM 2:00 PM. Items such as the pasta salad that was above 41°F are only kept thru this time frame, which is much less than the 4 hours allowed.
When setting up the buffet and the prep table, note the time that items are placed in the units. Then assure it is used or discarded within 4 hours.
As it already works out this way, the only change is to start documenting the time frames for these items.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting board is heavily scratched/scored, mats in kitchen are damaged, steam unit is leaking, hood vent filters not completely covering gap, exhaust fan covers missing.
Correction: Replace the mats and cutting board. Repair the steam unit, hood, and exhaust fans.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment, light fixtures, wood rack for utensils, fan in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen, it was measured at 35 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Ceiling in the kitchen and wall behind the ice machine are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/11/2014 | Routine | |
Food was received from suppliers, Reinhart ( canned goods) and meats (IGA Grocer). Cans were inspected for dents and cleanliness. Ground beef was received at proper temperatures.
No violation noted during this evaluation. | 12/19/2013 | Risk Factor | |
Discussed above noted items with staff. Good practice of glove wear observed.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Onions were observed on floor of storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering underneath hot bar is not smooth and easily cleanable.
Correction: Repair or replace til or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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12/07/2013 | Routine | |
Proper wear of gloves during handling and prep of hamburger patties. Discussed labeling and dating of leftover foods located in refrigerators as noted above.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: There are prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
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08/09/2013 | Risk Factor | |
Discussed repeat violation corrections with owner/manager. Temperatures are all good in all coolers. Discussed upcoming Serve Safe certification.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several RTE food items in coolers are not labeled or dated for re-use.
Correction: Label and date all food items out of original package if they are to be held for re-use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Overhead florescent light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/10/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) (green beans) in theAdmiral refrigeration unit is not properly dated for disposition.
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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Overhead light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/12/2012 | Routine | |
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