Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee put soap on their hands and wash for less than a 5 second count. PIC instructed the employee on the appropriate way to wash hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment were observed in a state of disrepair and damaged: handle to the RIF, the hinge and handle to the rice cooker, and handle to the undercounter RIC.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the hot holding box and undercounter RIC are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The blue and green cutting boards near the 3 compartment sink 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.
- 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: serving spoon and stainless steel serving pan. PIC removed all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
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01/29/2016 | Routine | |
Discussed with person in charge:
1. Good knowledge of employee health
2. Observed proper thawing methods
Overall, the facility is clean with knowledgeable staff. Good job. Thank you.\
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed a food employee prepping food in the kitchen without a proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the rice scoop to be stored in contact with the rice.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The yellow and green cutting boards on the storage rack by the 3-compartment sink 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.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple plastic food containers over the prep sink and multiple stainless steel food containers on the storage rack by the 3-compartment sink were found stacked while 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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02/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Diced chicken 131'F and steak 129-132'F hot holding at improper internal temperatures in the food warmer. (Foods were reheated in the steamer)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzle was observed soiled with accumulations of grime and debris. (Nozzle was removed for cleaning).
Correction: Clean the surface of soda nozzle any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/11/2014 | Risk Factor | |
Additional Temperatures: Rice Warmer- Brown Rice 137'F (ST), Mexican Rice 147'F (ST)
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the undercounter reach in cooler are torn.
Correction: Replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The yellow cutting board 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Interior cabinet area to the fryer has grease and food accumulation.
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: Floors below fryer, cooking equipment, and beverage cooler have accumulation of grease and food debris. Floors throughout the facility need a detailed 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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01/31/2014 | Routine | |
Quaternary sanitizer in 3-compartment sink measured 200 ppm.
Discussed with PIC: 1-Strength of beach solution used for cleaning walls and other surfaces, 2-Cracked/repaired toilet cover in the customer's women's restroom, and 3- Disposition of cart located in the dish room.
Food safety information left with the Person in Charge.
PIC: Person in Charge.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed that the shredded pork was reheated to 145'F prior to placing in the steam table for hot holding. Pork was reheated and achieved a temperature of 185'F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Thawing (corrected on site)
Observation: Observed bulk meat in packaging being thawed in standing water. Operator drained the sink compartment and turned on cool running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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.
- Equipment - Good Repair and Proper Adjustment
Observation: Plastic measuring cups and plastic storage containers were observed in a state of disrepair and damaged.
Correction: Repair or replace the plastic measuring cups and the plastic storage containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board in the prep area 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sides of deep fryer has 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/31/2013 | Routine | |
Conducted Standardization inspection with Chris Gordon.
No violation noted during this evaluation. | 01/02/2013 | Training | |
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