- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Duct tape was observed used to repair the interior of the cookline cooler refrigerated compartment and chest freezers top doors.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/25/2016 | Follow-up | |
The operator provided a metal probe thermometer and an Employee Health policy was discussed a this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A bag of cut sausage, in the cookline reach-in cooler, were cold holding at improper temperatures ( cut sausages measured 49F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) TCS food products (cooked pastas), in the walk-in cooler were 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Duct tape was observed used to repair the interior of the cookline cooler refrigerated compartment and chest freezers top doors.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the chest freezer units and cookline reach-in cooler/freezer.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:floor mixer and shredder components, can opener, and the cookline slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between and around the cookline equipment and hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, support structures, and floors on the cookline was 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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03/10/2016 | Routine | |
The operator provided a metal probe thermometer and an Employee Health policy during today's inspection. The manager stated that he will monitor the cookline reach-in cooler after adjusting the thermostat to ascertain the efficiency of the refrigeration unit to maintain TCS food product temperatures at or below 41 degree F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cookline interior lower compartment drawers was observed with duct tape to repair the equipment
Correction: the non-food contact surface is not nonabsorbent, and/or smooth.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freexer units.
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 - 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: between and the front facings of the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Standing ponded water was observed in a bus tub, draining from the bar coolers.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed between the rear kitchen exit doors).
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, support structures and the ceiling, in the kitchen were noted in need of cleaning ( observed an accumulation of food residue, dust on the kitchen physical surfaces).
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 - Conditions of Use* (corrected on site)
Observation: A can of "Raid Ant & Roach"spray was observed on a shelf by the slicer.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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11/12/2015 | Routine | |
The salmon salad and tuna salad on the lunch menu need an asterisk, for the disclaimer at the bottom of the page.
Do not store utensils in sanitizer.
Change sanitizer every four hours or once water has become soiled.
Change large bowls of bread crumbs every four hours. May want to take only what you need from the large bowl to prevent throwing away bread crumbs.
Provided and discussed FDA form 1-B with operator.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Uncovered food in several coolers.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer in the wiping cloth bucket on the line was heavily soiled.
Correction: Ensure sanitizer is changed every four hours or once water has become soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese and sausage cold holding at improper temperatures. Store these items so they receive direct air flow from refrigerators.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Slicer being used to slice potatoes from the morning was observed with food residue.
Correction: Clean the slicer after each use to prevent bacterial growth.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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
- Handwashing Aids and Devices - Use Restrictions (repeated violation)
Observation: Handwashing aids and devices have been installed at the dump sink.
Correction: Remove handwashing aids and devices from the dump sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceilings throughout the kitchen 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site) (repeated violation)
Observation: Handwashing facility in the kitchen is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/08/2015 | Routine | |
Proof provided for the new lunch menu. Menu is in compliance.
New refrigerator thermometers needed. Have a few on hand for back-ups.
Recommended storing cans of tomato sauce in the refrigerator prior to cooling, to cool sauce more quickly.
Data logger placed in the refrigerator portion of the magic chef cooler. Will return 03/06/2015 to pick up data logger and provide operator with results.
Parasite destruction on file for salmon served raw/undercooked. Please have food supplier provide information regarding the species of tuna that is served raw/undercooked.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Several foods in the two door reach-in and lettuce heads in the salad make table were not covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Heavy cream in the magic chef cooler cold holding at improper temperatures. Heavy cream moved to the walk-in cooler. Do not hold TCS foods in this refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the two door reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces (repeated violation)
Observation: Interior of the pizza make table and the magic chef cooler is in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Aids and Devices - Use Restrictions (corrected on site) (repeated violation)
Observation: Handwashing aids and devices have been installed at the dump sink.
Correction: Remove handwashing aids and devices from the dump sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas in need of being cleaned include: under pizza make table, under the dish machine, and the wall by the dump sink.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facility at the bar is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/03/2015 | Routine | |
Only foods that are in the cooling process should be left uncovered.
Email menu prior to printing to ensure compliance.
Call once dish machine has been repaired.
Thermometer is needed for the true reach-in cooler.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer observed in the wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Steak, burger and tuna on the lunch menu need to asterisked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Non-Food Contact Surfaces
Observation: Equipment in the kitchen is in need of being cleaned (exterior/interior make tables, exterior of the ice machine and interior of the freezer)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Chlorine residual was not present in the dish machine. Discontinue the use of the dish machine until machine has been repaired.
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.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices at the dump sink.
Correction: Remove handwashing aids and devices from the dump sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors wall and ceiling throughout the kitchen observed with food build-up.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facility in the kitchen is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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10/29/2014 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich make table and salad make table 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.
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07/15/2014 | Follow-up | |
No hand washing aids should be at any sinks other than the hand sinks.
Letter for salmon and tuna was sent to inspector during inspection. These letters should also be kept in the facility as well.
Place thermometers in the freezers.
Will return on/about July 15, 2014 for follow-up inspection.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a dump sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roasted red pepper soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the top of the sandwich make table, heavy whipping cream in the magic chef cooler and lasagna on the counter cold holding at improper temperatures. Operator explained that lasagna was placed on counter for lunch rush (approximately 30 minutes). Lasagna was moved to freezer to cool quickly. Foods were moved from the top of the make table. Foods in the magic chef refrigerator were holding between 45-50 F. Cooler inside was reading at 32 F. Operator moved dairy items and placed a new thermometer in the cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the sandwich make table observed at 58 F.
Correction: Repair the make table cooler 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 make table cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich make table and salad make table 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling throughout the kitchen, floor behind the cook line, and wall to the left of the cook line noted in need of cleaning. Walls in the dish machine area are also in need of being cleaned.
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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07/01/2014 | Routine | |
Big improvement in cooling methods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food heads of lettuce.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee touching clothes with the same gloves used to handle food.
Correction: Discard gloves once soiled.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu items (steak, burgers, salmon) which may be served raw or undercooked must be asterisked on the to go menus.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Personal Care Items - Storage
Observation: Sinus spray observed being stored on the cook line.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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02/28/2014 | Routine | |
Refer to cooling training flyer provided during the last inspection. Please call when making another batch of sauce to assist with cooling procedures.
Parasite destruction letter for salmon should be kept in the facility. Once received please send to regulatory authority. Tuna served is one of the five species listed in the food regulations. To go menu also must conform to all regulations regarding consumer advisory. Please email copy to inspector prior to printing to ensure compliance.
Salmon, tuna, and steak under the pasta add on section, on the menu must have a asterisk after each item, if it is served raw/undercooked.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Two large containers of tomato sauce that were made yesterday at 4:00 pm were observed between 45-46. Small container that had been made the same time was observed at 37 F. Smaller portions and making sure ice/water bath reaches the same height as the food in the container should allow for foods to cool properly. Tomato sauce that did not cool properly was discarded.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Foil is lining area used to store spices. This should be smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich make table 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/20/2013 | Follow-up | |
Recommended doing self inspections daily. Items to include on self inspection of checking refrigerators/food temperatures, checking sanitizer bucket, observing food practices, etc.)
Provided operator with cooling poster to operator. Stirring foods (with ice wand) in a stainless pan, smaller portions, while in an ice bath should achieve the proper temperature. (135 F - 70 F within the first two hours and 41 F within four more hours.)
Date mark all ready-to-eat foods within 24 hours.
If salmon is going to be served raw or under cooked it must be asterisked on the menu and a parasite destruction letter must be provided from your food supplier.
Once foods are opened, remove from can and store in a food grade container.
New thermometer needed for the magic chef reach-in. Do not store any foods in this cooler until it can maintain foods at 41 F or below.
Reviewed FDA form 1-B with operator.
Will return on/about 11/20/2013 for follow-up inspection.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee rinsing hands without using soap, prior to food prep and handling food contact surfaces.
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.
- Critical: Cooling* (corrected on site)
Observation: Meat sauce (made Saturday night) noted not being adequately cooled to prevent the growth of harmful bacteria. Food was voluntarily discarded.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Clams, mozzarella, and half & half in the magic chef reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) several trays of pastas, sauces, and deli meats in the 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Foil is lining area used to store spices. This should be smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich make table 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 interior of the magic chef reach-in and the true reach-in cooler 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices have been installed at the food preparation sink. Sink was once a hand sink and is now being utilized as a food prep sink, with approval from health official. No paper towels or soap should be stored at this sink.
Correction: Remove handwashing aids and devices from the food preparation sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the kitchen noted in need of cleaning. Pay attention under the dish machine, around/on the three compartment sink, and area for storage of spices.
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Fruit flies observed by hand sink in the kitchen and the bar area. Clean around drains.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/04/2013 | Routine | |
Fruit fly problem has dramatically improved.
Hand sink by the three compartment sink is now being used as a dump sink. Remove soap and paper towels to avoid confusion. Hand sink is within close enough proximity for all employees to wash hands.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/30/2013 | Follow-up | |
Any time a new menu is printed please email a draft to inspector.
Cutting board on the sandwich make table should be resurfaced or replaced in the near future.
Will return on/about July 30, 2013 to check on fruit fly situation.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the kitchen noted in need of cleaning. A few pieces of equipment could also use some 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. (fruit flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/05/2013 | Routine | |
Additional food temperatures: Chicken - 36, Veal - 40, Meat sauce - 39, Mashed potatoes - 40.
Please email menu prior to printing.
Parasite destruction letter on file for ahi tuna and tuna steak.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (pizza crust)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce, tomato sauce, and marinara sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Heavy cream cold holding at improper temperatures. Recommended not storing potentially hazardous foods in the magic chef cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under the table to the left of the dish machine 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. (@ the bar)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sapori Italian Restaurant, 3513 Festival Park Plaza, Chester, VA 23831 »