Improvement seen with regards to prior roach issue. Only one dead roach observed today. Continue to clean and have regular PIC visits. Water is pooling in a few areas in dish room. This to be corrected. Odor noticed in both walk in and dish area. Handsink at end of cookline has no hot water. This to be immediately corrected. I will follow up on handsink and temp of large make table.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fish stored above pancake batter.
Correction: Worker readjusted foods inside reach in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Quartered tomatoes on buffet found at 52 F. 2. Chicken livers, ham, chicken tenders and eggs found at temperatures > 41 F.
Correction: 1. PIC will be discarding these tomatoes at 3:00 pm when restaurant closes for the day. I recommend a deep pan since other foods tested had good temps. 2. Have unit seviced/cleaned. PIC relocated foods.
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03/29/2016 | Risk Factor | |
Magnesol found on chemical shelf. This was previously discussed. Magnesol is considered a food additive and to be stored with food supplies.PIC relocated. Some hood filters are in poor repair. Small freezer on line is dirty, clean. Dust mop found on top of microwave. Store cleaning supplies properly. We discussed using deeper pans on buffet for cold products. The food found in shallow pans were not holding at 41 F or below. Discussed cooling time for food. Time only starts when food reaches 135 F. Find out when 135 is reached for various foods. Also be sure to stir/agitate food while cooling. PCO is continuing to visit every week. If you find any holes or gaps in facility you need to seal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp on bar found at 48 F. Bread pudding found at 58 F after removing from breakfast bar.
Correction: Shrimp was placed into a deeper pan to touch the ice/water. Bread pudding must remain at 41 or lower in order to retain. PIC discarded bread pudding.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners were not stored separately from insecticides or rodenticides. Fly bait found on cleaner shelf.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Fly bait discarded.
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11/17/2015 | Risk Factor | |
PCO has stepped up visits. Two dead roaches were seen under food bar. PIC has a roach log kept for facility. Ensure your PCO checks this when he comes to service. Storeroom floor is being worked on at this time. A mop sink has been added to the facility. It is located in the previous break room. A lot of work has been done, continue to keep your restaurant clean. Annual permit issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall under dishtable is not smooth and easily cleanable. Floor tile by dishroom drain is broken/missing and water is pooling in area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC intends to reseal and paint wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under shelves and by shelf supports in storeroom is dirty.
Correction: Clean thoroughly.
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08/24/2015 | Follow-up | |
Discussed the use of ROP for food. According to plan previously set up with our Technical Specialist, the food must be removed from the bags if kept for longer than 48 hours. Improvement is needed in pest control. I recommend stepping up cleaning in different areas, sealing any holes and having establishment serviced 2x a month until roaches are not seen during the day. Ask PCO about the ugly residue left behind throughout the facility. A 30 day permit to be granted in order to accomplish the remaining items on this report.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Top part of alto shaam is missing a door. Dishracks are deteriorating.
Correction: Repair. Hinges have been ordered. Replace dishracks.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- 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: grill edges, drip trough to grills, wheels to grills and fryers, wheels and piping by fryers, legs to dish table, pipes in dish room, underside of spray sink,, interior of ovens.
Correction: Maintain nonfood-contact surfaces of equipment clean. Wheels have been ordered.
- 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.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: floor edges to dishroom, corners of floor in dishroom, storeroom floor edges, backside of condenser unit inside walk in.
Correction: Clean these areas thoroughly.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist Live roaches seen in several areas. Live roaches observed in back hall way and in dishroom.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Cleaning must be done BEFORE treating with chemicals. I recommend keeping a "roach log" so that PCO knows where to concentrate his/her efforts.
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07/29/2015 | Follow-up | |
Datemarking was done well except a bag of turkey ham cubes and cooked sweet potatoes were found without a date. According to PIC, roof leak has not been repaired yet. The flat grill is still not completely under the hood. This to be addressed. Several walls have been cleaned, painted. Hood tops have been painted and systems have been cleaned. More cleaning for floors and equipment is needed. Your permit to operate expires 7/31/15. Call for reinspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.)(salt, sugar)
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.
- Food Storage - Clean and Dry Location
Observation: Tea bags found uncovered.
Correction: Cover/protect.
- Thawing (corrected on site)
Observation: CHicken being thawed under running water that did not reach all of the product in the sink.
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 THis was corrected.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Bags of rice pilaf were found in tied up bags at 49 F.
Correction: THese were prepared today and placed in ice water bath to decrease temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes found at 53 F in a double pan inside make table. Used breading found at room temperature.
Correction: Do not double pan. PIC discarded. Breading is to be sifted within 4 hours of use, or kept refrigerated and only kept for a total of 7 days per FDA guidelines.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelves have been covered with foil or contact paper.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood Contact Surfaces
Observation: Milk crates have been stacked in order to provide a space for a toaster. This is not acceptable. Wooden blocks have been used to prop up hood for flat grill. Wood is not cleanable.
Correction: Find a cleanable alternative.
- Equipment - Good Repair and Proper Adjustment
Observation: Top part of alto shaam is missing a door.
Correction: Repair.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Slicer found dirty.
Correction: Clean and sanitize, pay attention to the hard to reach areas.
- 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: grill edges, drip trough to grills, wheels to grills and fryers, tray cart, wheels and piping by fryers, legs to dish table, pipes in dish room, spray hose, underside of spray sink, faucets at 3-c, interior of ovens, cutting board table(rust marks), can opener holder, old soda chases in storeroom(clean and cap).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine has visible slime.
Correction: Clean and sanitize.
- 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.
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.
- Plumbing System Maintained in Good Repair
Observation: Some old drains have been left open.(beside large make table and in dishroom) Old soda chases in storeroom have been filled in with a substance that is now soiled
Correction: Cap off these open lines with a cleanable material.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in mop storage area is not sealed, gap exists.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in cooking area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: floor edges to dishroom, corners of floor in dishroom, storeroom floor edges, vent in employee's restroom is dusty, backside of condenser unit inside walk in, water pooling in back hallway.
Correction: Clean these areas thoroughly.
- Pests - Controlling Pests*
Observation: Harborage conditions exist Live roaches seen in several areas.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Apparently, PCO sprayed today.
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07/16/2015 | Routine | |
Follow up to check temperature in double door and single door units. Single door unit: French toast mix 37.7 F
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: You have visible mildew inside ice machine.
Correction: Clean and sanitize.
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04/03/2015 | Follow-up | |
Permit expire 7/31/15. A lot of work needs to be done. Floors, wall, ceilings are very dirty. shelving has contact paper--remove. Grills to be cleaned as well as all other cooking equipment. Pans are encrusted. Door jams to be smooth and cleanable. Permit will not be renewed until kitchen's sanitation level is brought up to a satisfactory level. Salad bar/hot bar cabinet requires cleaning. Install a mop sink. Clean up back hallway. Pan of moldy berries found in reach in on cookline. Food was not removed while workers were cleaning and servicing unit. Per service tech, unit was down for about an hour. It is good practice to remove foods when unit is turned off. Moldy fruit was discarded.
- Critical: Cooling* (corrected on site)
Observation: Breakfast items found around 74-88 F.(Hash, gravy)
Correction: PIC discarded. Use quick measures to cool.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken on bar at 114-120.
Correction: Find a way to maintain 135 F or above (lid) or place on time control (write policy and track time). PIC removed chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1. Two door unit was serviced this AM but no one verified abatement before placing foods inside unit. Foods were found elevated. 2. Front unit on cookline was also cleaned but unit was off for about 1 hour per technician. Food had not been removed therefore causing elevated temps. (burger 45, hush puppy mix 45 F) 3. Cheese found elevated in upper make table. Paper in pans acts as another layer for coldness to seep through.
Correction: 1. Food was relocated to WI. 2. Food was removed. Do not replace foods until unit is verified that it can hold 41 F or lower. 3. Try placing smaller quantities without paper.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Dates found missing on several containers
Correction: bags of rice, sweet potatoes, hash.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: You have visible mildew inside ice machine.
Correction: Clean and sanitize.
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03/30/2015 | Risk Factor | |
Follow up on roach issue in restaurant. Establishment was treated by PCO on 2/11/15. Area under salad/food bar is being stripped of contact paper. Strip paper, clean door tracks, pipes, edges
No violation noted during this evaluation. | 02/20/2015 | Follow-up | |
Complaint on 04-Feb-2015 :
Roach infestation noted. Clean up area under food bar. Remove dead bodies that could later hatch their attached egg casings. Remove all contact paper. Seal all cracks and crevices. Then have PCO service. Do your part in trying to eradicate this issue. More ice is needed on cold items requiring 41 F. Pans are to be surrounded by ice and water to be able to maintain 41 F or below. Monitor food temps. Whole grape tomatoes were found on salad bar. These do not require 41 F or below. Complainant stated tomatoes were not cold when I spoke to him.
No violation noted during this evaluation. | 02/05/2015 | Complaint | |
No mop sink found in restaurant. Dishwasher stated he puts into handsink(dumpsink) in dishroom or in floor drain in prep area. Do not dump in handsink. I highly recommend installing a mop sink for disposing of mop water in a more hygienic fashion. Clean up back hallway (organization is needed). PVC chases in storeroom are no longer being used and they have been filled with a substance that is now heavily soiled. Clean up these chases. Grills need thorough cleaning. Relocate insect device so it is not above food area. Floors, walls, ceiling, coving in poor repair and dirty. These need attention. You have roof leaks causing water to fall next to grill. Grill had to be moved from under vent hood. This to be corrected as soon as possible. There is also a leak in the diningroom. Remove torn contact paper from shelves. In wait station there is lotion and winter gloves on counter. Store personal belongings in a separate location. Hood filters are dirty. Food was found in sealed bags in the walk in. It has been decided that your procedure for cooling and storing foods is to include a maximum of 48 hours of shelf life. This is to begin as soon as possible. If not used in 48 hours then the bags are to be open. I expect to see prep dates on these foods. Please review your employee health policy with your staff. It is flu season.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw fish stored above RTE foods in reach in.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Sealed bag of soup found at 70 F in walk in.
Correction: THis is to be cooled using an ice bath as per previous policy. PIC discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Au jus found at 113 F on line.
Correction: Cook placed back onto hot grill to reheat to 165 F. Maintain at 135 F or higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creamers found at 61 F.
Correction: Maintain at 41 F or below. PIC returned to refrigerator since placing them on ice was not successful.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) grits, cooked bag of pulled chicken in the refrigeration unit is not properly dated for disposition. Also uncut bulk deli turkey and ham found undated
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation or upon opening 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.
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12/16/2014 | Risk Factor | |
Thawed salmon in vacuum sealed packages (labeled keep frozen until used) in reach-in cooler since 7/30 and 8/3 - you must cut/open the vacuum packaged fish if you thaw it before you cook it. PIC discarded these packages. The type of botulism that is present in fish can grow at refrigeration temperatures if held in vacuum sealed packages after thawing.
Keep your wet cloths used for wiping counters, etc in sanitizer solution between uses.
Pan of sweet potatoes was out at room temp during inspection - employee is planning on deep frying them. They are 59
°F
and employee is busy doing other tasks - keep TCS foods in refrigerator until you're ready to cook them.
Repairs still needed to floors and walls.
- Critical: Cooling* (corrected on site)
Observation: Green beans cooling for 2 hours are still >70°F (90-95°F).
Correction: PIC added ice and massaged bags of beans in the ice bath to accelerate cooling. TCS food must cool from 135°F to <71°F within 2 hours and cool from 135°F to <42 °F within 6 hours. PIC agreed to reheat beans to 165°F and start cooling process over if beans are not <71°F in 30 minutes.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS food on hot buffet above 135°F. Sausage patties were 125°F.
Correction: Keep TCS food >134°F or use time control. Sausage was served in <2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food on buffet is >41°F. Sliced tomatoes 61°F, Cottage Cheese 51°F, Ham 45°F, Hard Boiled Egg 45.2°F.
Correction: Keep cold TCS food <42°F or use time control. PIC added ice water to bring level up to tops of pans. will recheck temps in 1 hour. PIC agreed to discard TCS foods >41°F at 1:30 PM today.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mildew build up in back corners of ice bin at soda station.
Correction: Clean as often as necessary to prevent mildew growth.
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08/06/2014 | Risk Factor | |
TCS foods in reach-in cooler are OK - Pancake mix on bottom is 42°F and Potatoes in middle are 38°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following nonfood contact areas found not clean: interior of cabinets under buffet, pans in hot hold unit.
Correction: Clean these nonfood contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged wall and floor tiles, eroded grout between floor tiles, uncovered electrical outlets and other openings in walls.
Correction: Repair damaged tile, eroded grout and cover openings in walls so these areas can be easily cleaned.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors not clean in area across from and behind cooking equipment.
Correction: Clean these hard to reach areas.
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07/22/2014 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Ice tea urn not covered.
Correction: Employee put a cover on it.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: One chicken breast was 139°F when placed into pan to take to buffet. This piece was thicker than the other pieces. Other chicken pieces were >165°F.
Correction: PIC took and verified temperature. Employee returned the undercooked chicken to the fryer and cooked for 2 more minutes - temp was 185°F. Recommend getting and using a digital thermometer that is tip sensitive and easy to read.
- Critical: Cooling* (corrected on site)
Observation: Pancake batter prepared 4 hours ago is 58°F in reach-in cooler.
Correction: Batter was discarded. Must cool batters to <42°F within 4 hours or use a time control policy and discard unused batter at 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food in reach-in cooler is >41°F. Corned beef hash from Sunday is 47.6°F, raw ground beef patties are 44.6°F.
Correction: PIC discarded the hash and rearranged to refrigerator to allow for improved air circulation. The fan is at the top of the unit and large sheet pans placed on top two shelves were blocking air flow. Food in the top of the unit was 40°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following nonfood contact areas found not clean: interior of cabinets under buffet, pans in hot hold unit.
Correction: Clean these nonfood contact surfaces.
- Toilet Room Receptacle Covered
Observation: No covered waste container in employee restroom.
Correction: Provide a covered waste container in this restroom.
- Physical Facilities in Good Repair
Observation: Damaged wall and floor tiles, eroded grout between floor tiles, uncovered electrical outlets and other openings in walls.
Correction: Repair damaged tile, eroded grout and cover openings in walls so these areas can be easily cleaned.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean in area across from and behind cooking equipment.
Correction: Clean these hard to reach areas.
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05/06/2014 | Routine | |
Very good inspection! Good handwash and glove use practices observed. Good date marking and cooling practices. WIC looks great! Need to address some cleaning issues under and around equipment and continue to do repairs to facilitate cleaning.
No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
Improvement noted: much better control over risk factors - temperature logs are maintained for cooling and holding TCS foods, Overall sanitation is better. Keep up the good work!
Additional Cooling Temperatures: Collard Greens 90,63,45,49, & 47°F after 1.5 hours. Bag at 90°F was massaged and flattened then put back into ice bath. Must reach Additional Cold Holding Temperatures: Salad refrigerator - Melon 41°F and potato salad 38.6°F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad on buffet is 45°F.
Correction: PIC corrected by replacing shallow pan of potato salad with a deep pan of potato salad.
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09/20/2013 | Risk Factor | |
Folow up to 6/12/13 inspection. The following violations were corrected: 470A4, 1770A, 1780E, 800, 830, 3380, 810, 480, 890, 570, 550, 2000, 1100, 1060, 1770C, 3180, 3220, 2890. The above violations are in process of being corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Found sweet potatoes on hot bar at 118 degrees.
Correction: Temperature logs are being maintained but no foods were identified as being held on a time control. Some foods are very difficult to keep 135 degrees or more
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found pasta salad on cold bar at 50 degrees. Temperature logs are being maintained but no foods were identified as being held on a time control.
Correction: The pasta salads were >41 degrees because the ice bath was below the level of the bottom of the pans. PIC will recheck in 1 hour and if not 41 degrees or less will discard pasta salads. Continue using temperature logs.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gaskets need to be replaced.
Correction: Gaskets have been ordered.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some areas of the floor still allow water to "pond".
Correction: Continue repairing to eliminate low areas.
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07/29/2013 | Follow-up | |
Very good handwash and glove use practices. Discussed removing cryovac fish/opening package when removed from freezer. Don't store thawed fish in vacuum sealed package. General sanitation/cleanliness (on line especially) has improved over last year. Correct above violations and call me to schedule a follow up inspection. Permit expires 7/31/13. Many repeat critical violations with temperature control - hot, cold, cooling, reheating. Consumer advisory on menu for burgers isn't as effective as it could be - asterisk is almost hidden with word pink and " - I see that you're saying ordering "pink" is the risk but customers ordering burgers may not look past the description of the item they are ordering - recommend asterisk at each burger that can be ordered undercooked. If burgers always cooked to 155 degrees or more consumer advisory not needed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Ice tea bags and open bag of fish batter not protected in pantry.
Correction: Keep covered in storage.
- Food Storage Containers - Identified with Common Name of Food
Observation: Breading/flour not identified in bulk container.
Correction: ID foods in English and Spanish.
- Utensils - In-Use - Between-Use Storage
Observation: Dipper well not on and has been used.
Correction: Turned water on.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet cloth on cutting board without sanitizer.
Correction: Store cloths in sanitizer between uses.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatloaf reheated to 143 degrees when employee was going to put on hot bar.
Correction: Corrected by finishing heating to 165 degrees.
- Critical: Cooling* (corrected on site)
Observation: TCS foods cooling in ice bath for 2 hours were >70 degrees. Found white gravy 93 degrees, grits 101 degrees, rice 87 degrees, sausage 72 degrees.
Correction: PIC discarded grits and rice, placed sausage links in freezer and reheated gravy.
- Cooling Methods
Observation: Meatloaf and ribs "cooling" on table at room temperature 1.5 hours. Ribs 124 degrees at 1.5 hours - moved to shelf in walk-in refrigerator. Meatloaf in walk-in refrigerator 130 degrees at 12:20 p.m., 114 degrees at 1 p.m. Meatloaf at room temperature is 124 degrees at 12:45 p.m. Potatoes from breakfast hot bar at 88.9 degrees in reach-in refrigerator, sausage 77 degrees in same unit.
Correction: TCS food must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in first 2 hours. Use ice baths, shallow pans or other methods to actively cool food to 41 degrees or less in 6 hours. Must monitor cooling with temperature checks. Also found rice, prepared today, in sealed bags in walk-in refrigerator at 46 degrees. Cool to 41 degrees or less before closing bag, store <2 days or follow procedure in 870D. Don't put hot food in refrigerator on line.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS food on hot bar and in hot cabinet <135 degrees. On hot bar sweet potatoes 123 degrees, fried okra 114 degrees and fried chicken 126 degrees. In cabinet fried potatoes were 105 degrees.
Correction: Corrected by discarding. Keep hot food >135 degrees or place on time control with 1. written policy and 2. time monitoring.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods >41 degrees in refrigerator drawer and on salad bar. On salad bar, cottage cheese 56 degrees, melon 48 degrees, potato salad 45 degrees, pasta salad 47.8 degrees, hard boiled egg 47 degrees, diced ham 44 degrees. In drawers, portioned rice 46 degrees, baked potato 43 degrees and shredded cheese 48 degrees. Also, TCS foods (pudding, yogurt, melon) >41 degrees.
Correction: PIC discarded - keep TCS foods 41 degrees or less or use time control with 1. written policy and 2. time monitoring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS food held in refrigerator >24 hours not date marked. Found green beans, mashed potatoes, rice, ribs, soup, cut ends of deli meat in packages/containers without date.
Correction: Mark prep date and use within 6 days.
- Food - Honestly Presented
Observation: Menu states: 1. wild caught Pacific salmon - box says Atlantic Salmon. 2. menu says "hand cut" sirloin - provide documentation. 3. Menu says "100% fresh grain fed burger" - this is received frozen so it is not "fresh" and provide documentation of 100% grain fed claim.
Correction: Menu may not mislead or misinform consumer - the above claims imply a higher value product and must be true or removed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Several shelves rusted, covered with contact paper, wood shelf on rack in walk-in refrigerator and cardboard "shelf" under honey in pantry.
Correction: Nonfood contact surfaces are to be nonabsorbent, smooth, corrosion resistant and easily cleanable.
- Food Contact Surfaces - Cleanability*
Observation: Lexan pans chipped, broken, cracked, burned.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets torn on walk-in refrigerator and prep reach-in refrigerator.
Correction: Replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer not clean.
Correction: Clean and sanitize before use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces in need of cleaning: onion shelf, speed rack, shelves in walk-in refrigerator (under bacon/collards), fans, dust pans.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice bins and microwave, can opener and dipper well not clean.
Correction: Clean as often as needed (dipper well and can opener at least daily).
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets not inverted during storage.
Correction: Invert.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Aluminum pans and absorb trays not protected in storage.
Correction: Cover or invert.
- Light Bulbs Protective Shielding
Observation: Lights in walk-in refrigerator - no end caps on shields. Are other lights shatterproof?
Correction: Make sure shatterproof or shielded.
- Distressed Merchandise, Segregation and Location
Observation: Severely damaged can of white potatoes on can rack.
Correction: Segregate damaged cans that are to be returned to supplier - discard damaged cans that aren't returnable.
- Physical Facilities in Good Repair
Observation: Broken floor and wall tiles, missing ceiling tile and eroded grout in floor. Employee restroom door also damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind cook equipment has greasy build up.
Correction: Clean.
- Mops - Drying Mops
Observation: Wet mop in mop bucket.
Correction: Store mop to allow it to dry.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Dishmachine final rinse chlorine concentration >200 ppm.
Correction: Service tech arrived and decreased concentration to approximately 200 ppm - need 50-100 ppm.
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06/12/2013 | Routine | |
Dishmachine drain is plugged - waste water from dishmachine floods the floor and goes down another floor drain. The dishmachine drain must be repaired ASAP - call me when repaired. Observed coffee cup (paper cup, lid, no straw) in prep area - remember - only drinks in covered cup with a straw are allowed in prep areas. Facility repairs needed - broken floor and wall tiles. Observed good handwash/glove use practices.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No chlorine detected in 3rd compartment of 3 compartment sink as pans were being washed, rinsed, and "sanitized".
Correction: Corrected - employee added bleach to bring concentration to 100 ppm and resanitized pans.
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03/12/2013 | Risk Factor | |
Standardization training inspection with another EHS.
No violation noted during this evaluation. | 12/11/2012 | Training | |
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