| No violation noted during this evaluation. | 01/28/2016 | Routine | |
| No violation noted during this evaluation. | 11/06/2015 | Routine | |
| No violation noted during this evaluation. | 09/01/2015 | Routine | |
| No violation noted during this evaluation. | 05/21/2015 | Routine | |
| No violation noted during this evaluation. | 02/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Butter packets in the True Reach in Cooler were 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: The True reach in cooler door in the small kitchen was observed in a state of disrepair and damaged.
Correction: Repair the reach in cooler door 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 reach in cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Tongs, Ladles, Spoons, and scoops in the kitchen facility.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine chute and water nozzle in the small kitchen were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine chute and water nozzle 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quaternary Ammonia concentration in the wiping bucket in the small kitchen being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Quaternary Ammonia Concentration of greater than 400ppm in the wiping bucket.
Correction: Utilize only Quaternary Ammonia that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The butter and Prepared Ranch in the Delfield reach in cooler were observed 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: The Delfield Reach in Cooler and the True undercounter Freezer were observed in a state of disrepair and damaged. Observed an ambient air temperature of 46'F in the Beverage Air reach in cooler and 42'F in the True undercounter Freezer.
Correction: Repair the Reach in cooler and reach in freezer 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 reach in cooler and reach in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The red cutting board in the small kitchen is 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the counter mixer bowl used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of counter mixer bowl no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Ice machine chute and water dispenser in the small kitchen were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Ice Machine chute and water dispenser 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall of the staff bathroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The walls around the large kitchen dishmachine and slop sink are not maintained in good repair. Observed peeling paint and holes in the walls. Observed peeling paint and holes in the walls around the slop sink in the small kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling around the HVAC vents is noted in need of cleaning in the large kitchen.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observe Bleach stored on the drain board of the in three compartment sink.
Correction: Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/12/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter Spread and Milk in the True Glass Door Reach in Cooler 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.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the Metal Band Brush is not accessible for cleaning and inspection.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- 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: Ladles, spoons, spatulas, Lexan Cup.
Correction: Clean and sanitize these surfaces for food contact.
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05/30/2014 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed a Beef Roast cooling in the Walk in Cooler tightly wrapped.
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)
Observation: The Beef Roast in the Walk in Cooler was cold holding at an improper temperature. Observed the Beef Roast at 81'F
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed a Quaternary Ammonia Concentration of less than 150ppm in the sanitizer compartment of the three compartment sink
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic Cups, Lexan Containers and Metal Containers were found stacked while wet after cleaning and chemical sanitization in the kitchen facility.
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 Plates and bowls by the service lines were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories 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
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02/19/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) alfredo sauce in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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11/19/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen behind the dishwasher and the oven 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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07/29/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: Sheet pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean pans were not observed stored in a position to allow air-drying.
Correction: Store @TABLEWARE@ in a self-draining position that allows air-drying.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in the dry storage 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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03/27/2013 | Routine | |
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