Follow up inspection on risk control plan from 2/16/2016. EHSS reviewed temperature logs for food items in bar area, bar cooler, and cooks line prep unit. Corrective actions were taken when needed and overall improvement in TCS food temperatures. EHSS recommends continuing to take temperatures of food items in bar area to ensure items remain at 41° or below. Records no longer need to be sent to EHSS.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
Discussed the following with the manager:
1. Food suppliers are Pate Dawson, and Produce Source.
2. Form 1B is used for employee health policy.
3. Recommend cleaning the door gaskets of breading cooler and 3 door reach-in cooler.
4. Recommend ensuring wiping cloth buckets chlorine concentration remains between 50-100ppm.
5. EHSS assisted in developing risk control plan for the cold holding of foods throughout facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple food items located in the true 3 door reach-in cooler (RIC) and the sandwich prep table observed cold holding at improper temperatures ranging from 43°-53°.
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. Potentially hazardous foods in unit less than 4 hours were relocated to the walk-in cooler, items in the unit greater than 4 hours were discarded.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. The cook chill process used for multiple soups and vegetables does not have a HACCP plan. Per the person in charge (PIC) these items are help up to 7 days for use.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method unless used within 48 hours of preparation. PIC redatated foods for 48 hour disposition and will continue with 48 hour hold time.
- Equipment - Cooking and Baking Equipment (repeated violation)
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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kictchen handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHSS provided a handwashing sign.
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02/16/2016 | Risk Factor | |
Food suppliers are Captain Ds, Pate Dawson, and produce source. Observed good datemarking. LPCO is Western Pest Services. Discussed the following with the person in charge (PIC):
1. Employee Health, Corporate policy is used and reviewed by employees.
2. Reviewed cooling temperatures and parameters for hot, pre-chilled, and ambient air (melons) food items.
3. Recommend supplying chicken and chicken breading cooler with a thermometer.
4. EHSS assisted in developing RCP for items cold holding on the buffet bar.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.Observed multiple wet wiping cloths stored on the counter,
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (chlorine 50-100ppm)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following food items observed cold holding at improper temperatures: Prep Unit: American Cheese (62/52)
Correction: 3 door RIC: pasta salad (53)
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the True reach in freezer (RIF) is in poor repair. The salad bar and true 3 door reach in cooler (RIC) are in poor repair and are unable to maintain foods at 41° or below.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair the cold holding units to maintain foods at 41° or below.
- 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: Interior of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the door gaskets of the prep unit,exterior of fryers/grills, interior of the prep unit, and interior of all reach in coolers have 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Multiple food containers. In use dishmachine chlorine concentration observed at less than 10ppm..
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. Recommend setting up 3 compartment sink with wash rinse sanitize until dishmachine is repaired.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and front area.
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 Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed sanitizer bucket at a concentration greater than 200ppm.
Correction: Utilize only Chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (50-100ppm)
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10/22/2015 | Routine | |
| No violation noted during this evaluation. | 08/14/2015 | Complaint | |
EHS reviewed Western Pest Services report. EHS observed no roaches in facility at time of inspection. EHS observed improvement of overall cleaning. Observed floor near dishmachine in need of cleaning. Cleaning schedule to be faxed on Mondays. EHS to follow up with PIC in 30 days.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the following locations in need of cleaning: floor along the cook line
Correction: floor/walls along the fryer
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02/19/2015 | Follow-up | |
Observed no roaches at time of inspection. EHS reviewed report form Western Pest Services. Recommend continuing to follow cleaning schedule. EHS to follow up when new door is installed.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Observed rear door to kitchen with no weather stripping to bottom of door. Door is no longer tight fitting & can allow for entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by repairing/replacing door so it is tight-fitting. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. PIC stated new door is scheduled to be replaced on Wednesday 1/28/15.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the following locations in need of cleaning: floor along the cook line
Correction: floor/walls along the fryer
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02/11/2015 | Follow-up | |
EHS reviewed report from Western Pest Services. Facility continuing to work with LPCO and following cleaning schedule.
The following are changes in current observations:
3270: Observed two live roaches under along RIC next to salad bar. Recommend continuing to work with LPCO & following cleaning schedule. Recommend ensuring all food is covered & discarding any food that comes in contact with roaches.
2930: Observed rear door to kitchen with no weather stripping and is no longer tight fitting & can allow for entry of insects and rodents. Recommend applying weather strip to door until replaced. PIC stated new door to be delivered next Wednesday, 2/11/2015. PIC to send EHS photo of weather strip when applied.
3180: Observed floor under dishmachine & under cook/prep line in need of cleaning. Recommend continuing to follow cleaning schedule. Cleaning will be ongoing process.
*The following locations have shown improvements in cleaning: Floor of dry storage area
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Observed rear door to kitchen with no weather stripping to bottom of door. Door is no longer tight fitting & can allow for entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by repairing/replacing door so it is tight-fitting. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. PIC stated new door is scheduled to be replaced on Wednesday 1/28/15.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the following locations in need of cleaning: floor along the cook line
Correction: floor/walls along the fryer
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed one live roach in floor of salad bar area. Observed several live roaches under & around RIC next to salad bar. Observed several dead roaches inside cabinets under salad bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend continuing to work with LPCO. Recommend establishing & following cleaning schedule. Recommend ensuring all food is covered & discarding any food in contact with roaches.
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02/02/2015 | Follow-up | |
Inspection based on facility, not risk factors. PIC provided Western Pest Services records from 1/26/15 showing facility had been treated. Report on file. Per report, pest operator observed 6 roaches in dining room. Discussed with PIC removing dead insects from facility as needed during treatment. PIC to send EHS prior weeks Pest Control Reports.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad Bar/Buffet was observed in a state of disrepair and damaged. Observed missing coving that appears to be rotted wood at the base of Salad Bar/Buffet.
Correction: Recommend repairring the Salad Bar/Buffet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Observed rear door to kitchen with no weather stripping to bottom of door. Door is no longer tight fitting & can allow for entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by repairing/replacing door so it is tight-fitting. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. PIC stated new door is scheduled to be replaced on Wednesday 1/28/15.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the following locations in need of cleaning: floor along the cook line
Correction: floor/walls along the fryer
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed one live roach in floor of salad bar area. Observed several live roaches under & around RIC next to salad bar. Observed several dead roaches inside cabinets under salad bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend continuing to work with LPCO. Recommend establishing & following cleaning schedule. Recommend ensuring all food is covered & discarding any food in contact with roaches.
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01/27/2015 | Other | |
Observed all violations corrected. Observed cleaning completed and floors repaired and re-grouted. Discussed that cleaning will be on-going
No violation noted during this evaluation. | 12/18/2014 | Follow-up | |
Suppliers are Pate Dawson Foodservice, Produce Source, Captain Faunce Seafood and Carbon Waffle. Most proteins are received raw (fresh and frozen). Discussed cooling methods
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use. Observed knives stored in between equipment and wall.
Correction: Recommend storing 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths at the cook line stored in sanitizer at a concentration too low
Correction: observed chlorine at 0 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed fried chicken on the buffet hot holding at improper temperatures
Correction: observed hot holding at 124 F. PIC stated fried chicken was cooked at 1:30pm, temp. at 2:30pm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed multiple time and temperature controlled for safety (TCS) foods cold holding at improper temperatures. On the buffet observed potato salad at 54 F, spaghetti salad at 51 F, pasta salad at 45 F, diced ham at 47 F, shredded cheese at 48 F, and diced egg at 45 F. PIC stated all these items were placed on the buffet at or after 11:30am, temp. at 2:30pm. Observed diced ham in the True reach in cooler at 44 F, temp. at 3:00pm
Correction: PIC stated this was removed from the walk in cooler at 11:30am. Observed sliced cheese at 57 F and sliced Swiss cheese at 51 F on the grill prep unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the cold hold buffet not properly cold holding food at or below 41 F. Equipment was observed in a state of disrepair and damaged and/or not in proper adjustment.
Correction: Recommend repairing the equipment 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend having a technician service the unit. Discussed using 4 hour time control if cold hold temperatures cannot be maintained.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board(s) near the prep sink heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: floor mats in the walk in freezer, door gaskets of multiple coolers/ freezers, exterior surfaces of the fryers, exterior and interior surfaces of multiple coolers and freezers, inside surfaces of the buffet table.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed single service items stored unprotected from contamination
Correction: observed drinking cups by juice station not stored protected.
- Indoor Areas - Surface Characteristics
Observation: Observed the indoor floor material located throughout kitchen, and specifically along the cook line and around dish machine, not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed floors in these areas with damaged tiles and in need of re-grouting.
Correction: Recommend grouting the floors and repairing tiles in these areas to make the floor smooth and easily cleanable. Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls throughout the kitchen in need of cleaning. Observed the floor and walls near the fryer, along the cook line, and in dry storage needing detailed cleaning.
Correction: Recommend pulling equipment out in these areas and cleaning the wall and floors. 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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12/01/2014 | Routine | |
A second follow up was conducted on 12/13/13. 12 VAC 5-421-1800 has been corrected since the last inspection (door of reach in cooler has been repaired). Discussed dishwashing procedure with PIC. Dishes are washed 4 racks at a time. Hands washed and gloves used to unload machine per PIC.
No violation noted during this evaluation. | 12/13/2013 | Other | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed doors on true 2 door reach in cooler in a state of disrepair and damaged.
Correction: Recommend repairing to restore to 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/10/2013 | Follow-up | |
Dish machine wash temperature 135 degrees, Chlorine sanitizer 50 ppm. Time control plan was amended to include milk and corn salad. Employee health info signed and observed during the last inspection.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed food employee fail to wash his or her hands in dish area before unloading clean equipment after previously handling soiled equipment.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed salt and sugar in unlabeled food containers.
Correction: Recommend labeling 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed milk and corn salad cold holding at improper temperatures.
Correction: Recommend discarding 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. Items discarded by PIC.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed doors on true 3 door reach in cooler and on true 2 door reach in cooler in a state of disrepair and damaged.
Correction: Recommend repairing to restore to 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surface of the grill line reach in cooler, gaskets of the prep cooler, flat grill cover has accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed old tables and benches stored in outside refuse area.
Correction: Recommend removing unnecessary items from refuse area to prevent pest and rodent harborage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors in grill area in need of cleaning.
Correction: Recommend that all floors, walls, and ceilings 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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10/28/2013 | Routine | |
Observed significant improvement in cleaning of floors and walls throughout facility. Recommend ensuring that detailed cleaning continues at required frequency to maintain floors and walls clean. Reminder to ensure that the dish machine drain line remains clear and is not operated when clogged. Ensure that the drainboard on the clean side of the dish machine remains clean and sanitized.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed a food employee fail to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee not wash his hands between handling soiled and clean utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. PIC instructed employee to wash his hands between loading and unloading the dishes from the dish machine.
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05/01/2013 | Follow-up | |
Consumer advisory in place on menu for eggs, burgers and steaks. Observed good date marking. Discussed employee health
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee not wash his hands between handling soiled and clean utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. PIC instructed employee to wash his hands between loading and unloading the dishes from the dish machine.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use
Correction: observed wiping cloths in chlorine at a concentration equal to or less than 10 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage patties on the breakfast buffet and chicken livers hot holding at improper temperatures. Observed sausage patties at 117 F and chicken livers at 122 F. PIC stated both items were cooked within the past hour.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. PIC reheated the sausage to 183 F and the chicken livers to 182 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods cold holding at improper temperatures. Observed hard boiled eggs at 47 F, cubed ham at 46 F and shredded cheese at 49 F on the salad bar. PIC was unaware how long these foods were cold holding > 41 F.
Observed sliced Swiss cheese and cheddar cheese both at 44 F and hard boiled eggs at 44.5 F in the True reach in cooler. The cooler was observed at 50 F, and the PIC was not aware how long the food had been cold holding > 41 F.
Observed sliced Swiss cheese and cheddar cheese on the top of the grill prep unit at 56 F. PIC stated these items were placed in unit 1 hour prior.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discard any TCS food cold holding above 41 F for 4 or more hours. PIC discarded hard boiled eggs, cubed ham, shredded cheese, and sliced Swiss/ cheddar cheese (from the True reach in cooler). PIC relocated sliced Swiss and cheddar cheese from the top of the grill prep unit to a reach in cooler. PIC adjusted the True reach in cooler down, and it was observed at 39 F at the end of the inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed equipment not maintained in good repair and proper adjustment. Observed the dish machine leaking during the rinse cycle and observed the True reach in cooler at 50 F. PIC stated that an employee had incorrectly adjusted the cooler.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC adjusted the cooler and it was observed at 39 F at the end of the inspection.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: interior shelves of reach in coolers, exterior surfaces of coolers, and sides of equipment on the cook line.
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 (repeated violation)
Observation: Floors and walls throughout the facility noted in need of cleaning, and detailed cleaning needed at the floor in the dry storage area, floor in the walk in cooler/freezer, and walls and floors along the cook line.
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. Recommend increasing the frequency of detailed cleaning through out the facility.
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04/02/2013 | Routine | |
| No violation noted during this evaluation. | 03/08/2013 | Training | |
Standardization visit for Chris Durrer
No violation noted during this evaluation. | 02/28/2013 | Routine | |
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