- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dished being run through dishwasher. No measurable chlorine sanitizer on dishes. Sanitizer is not dispensing properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3-compartment sink to wash, rinse and sanitize dishes until dishwasher is working properly.
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03/03/2016 | Routine | |
Restaurant has added an ice cream area with hand dipped ice cream, soft serve ice cream and shakes. There must be a hand sink installed in this area. Seal all bare wood in this area. All lighting over this food prep area must be properly shielded. Call me when corrections have been made.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food prep counter.
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. Lid and straw provided for drink during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes hot holding at improper temperatures. Mashed potatoes recently prepared by adding cold milk were 128-130 F in the hot holding cabinet.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Mashed potatoes reheated during inspection.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. The bathtub in the unused bathroom was designated to be used as the mop sink, but has now been completely filled with extraneous items and cannot be used as a mop sink.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Remove items from the bathtub so it can be utilized as your mop sink.
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08/19/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw shell eggs stored below raw hamburger.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Raw shell eggs moved to an appropriate location during inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Containers labeled during inspection.
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01/28/2015 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through dishwasher. No measurable chlorine on dishes - sanitizer bucket is empty.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. New sanitizer bucket installed and primed - proper concentration of chlorine now being dispensed.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Tub which was being used as a mop sink is filled with items and is no longer available as a mop sink.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Remove items from the tub so it can be used as a mop sink.
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06/12/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored above raw beef in refrigerator downstairs.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Raw hamburger moved to bottom shelf during inspection.
- Critical: Cooling* (corrected on site)
Observation: Meatloaf noted not being adequately cooled to prevent the growth of harmful bacteria. 3 pans of meatloaf made yesterday are still above 41 F. (50 F, 47 F, 51 F). They were in shallow metal pans but were covered and stacked on the bottom shelf.
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. Meatloaf discarded during inspection. Suggest using unused steam table to make an ice bath for cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: chicken on buffet is 86 F. Pieces are stacked up in pan.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Chicken discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: refrigerator #1 downstairs is not holding food at 41 F or below. Half and half and butter blend are 51 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated during inspection.
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12/12/2013 | Risk Factor | |
Gave PIC information about time control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: potato salad being used on buffet is 46 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. Potato salad discarded. Suggest using time control if cold items cannot maintain proper temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. No measurable chlorine sanitizer on dishes when tested.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC was able to fix dishwasher during inspection so that correct level of sanitizer was dispensed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Dirty water and towels were in this hand sink.
Correction: The handwash facility identified above is to be used for washing hands only. Hand sink cleared during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical stored over clean dishware.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved during inspection.
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07/17/2013 | Risk Factor | |
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The apple butter is not from an approved food preparation/processing facility. No labeling on apple butter.
Correction: Obtain food from sources that comply with the law. Apple butter removed from facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the single door refrigerator.
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. Raw shell eggs moved to bottom shelf of refrigerator during inspection.
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination. Desserts on buffet are not covered or otherwise protected.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Desserts covered during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Cooked shrimp placed in deep plastic covered container while still above 41 F - shrimp 52 F.
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. Shrimp removed and placed in two separate containers and placed uncovered in refrigerator to finish cooling during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: mashed potatoes in hot holding cabinet are 128 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Mashed potatoes reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: single door refrigerator upstairs is not holding food at 41 F or below - potato salad 43 F, cole slaw 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Potato salad discarded, cole slaw moved to another refrigerator during inspection. Most food in this refrigerator is not potentially hazardous.
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02/14/2013 | Routine | |
Hold all cold food at 41 F or below and all hot food at 135 F or above. Provided information on employee health and cooling. Basement is very wet. Take steps to make sure basement does not flood again. No food may be stored outside of refrigeration or freezer units in the basement. Minimize cooling and consider using one refrigerator for cooling only. Also consider using one refrigerator for raw meat only.
Issue yearly health permit.
No violation noted during this evaluation. | 11/29/2011 | Routine | |
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