Notes:
1. Discussed the need to store the tofu and sliced cherry tomatoes on the cart by the grill under refrigeration. Suggest moving some of the cut, raw vegetables to make room for these items in the top wells of the MUT coolers.
2. Tofu, whether cooked or raw, cannot be safely stored at room temperature. Keep it stored cold at all times unless preparing it for immediate service.
3. Discussed the need to get at least one employee ServSafe certified in 2016 to comply with the new regulations.
4. Lowered the thermostat in the left MUT cooler while the inspector was present. The temperature needs to be brought down at least 2-3 degrees.
- Thawing (repeated violation)
Observation: Improper methods used to thaw pork wontons and raw chicken. Observed sitting out at room temperature.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked tofu, sliced cherry tomatoes (sitting out on a cart by grill)
Correction: uncooked tofu (sitting out)
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12/04/2015 | Routine | |
- Thawing
Observation: Improper methods used to thaw beef and chicken.
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
- 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
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07/13/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The sanitizer/wiping cloth bucket and the dish machine sanitizing residual were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in kitchen on the prep table.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Personal Care Items - Storage (corrected on site)
Observation: Medications stored in such a way that they could contaminate food & equipment.
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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02/20/2015 | Routine | |
The operator provided metal probe thermometers, quat and chlorine test strips were available during today's inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use ( knives/cleavers were observed stored between the cookline maketable unit and a side prep table.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut cherry tomatoes on the cookline spice table were noted held at room temperature and measured 55 degrees F
Correction: the halved cherry tomatoes were cold holding at improper temperatures. The operator removed the product and rapidly cooled the product in a refrigeration unit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in one of the two cookline refrigerated maketable units, the cookline Magic Chef chest freezer, the bar keg cooler ( where the half and half is stored) and the front ice cream GE freezer unit and Magic Chef cooler.
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.
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10/06/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer bucket, chlorine dish machine, and test kits. Reviewed employee health with staff. Questioned PC about signs and symptoms.
Rice scoop must be stored dry when not in use, or kept in water above 135 F.
Excellent temperature control today.
Hoods scheduled to be cleaned on 6/1/14.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Rice scoops stored in container of room temperature water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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05/21/2014 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Personal items need to be stored in a designated area in the kitchen where food handling does not take place.
Baby equipment should be removed from the facility. No children present during the inspection.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility in the kitchen area is blocked, preventing access by employees for easy handwashing. Lid sitting in sink as well.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the chair preventing its use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Baby toys and a pack n play stored in the kitchen and rear storage room areas.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Personal Care Items - Storage (corrected on site)
Observation: Cough medicine, baby soap, and lotion stored on a food preparation table in the front of the kitchen.
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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01/06/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: Employees failed to wash hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use, used for multiple tasks and rinsed with pre-flush hose at dish washer in between tasks..
Correction: Discard gloves once soiled
- Thawing
Observation: Improper methods used to thaw raw shrimp and fish fillets, were in standing water 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
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate Strips of chicken cooked 1.5 hours previously were placed at top of left make up cooler, where interior cabinet ambient air temperature was 47 degrees. Product in make up cooler registered internal temperature of 64 degrees. Product was moved to more effective refrigeration to facilitate cooling process..
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in one production make up cooler.
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The kitchen handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers and/or shelving preventing its use.
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08/02/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kit. Reviewed employee health.
Employees CANNOT eat in the kitchen/food preparation area. Meals should be consumed in the dining area.
Sliced tomatoes and cooked tofu kept on the cart by the grill need to be kept on ice/water to maintain temperatures of 41 F or less.
Wiping cloths should be stored in sanitizer when not in use to kill any pathogens growing on the cloths.
In-use utensils should be stored on a dry/clean surface rather than in standing water.
Schedule a professional cleaning of the hood system.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed staff eating at a food preparation table where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Assorted utensils stored in standing water by the rice cooker.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cherry tomatoes stored on cart by the grill cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Hoods are due for a professional cleaning as of April 2013.
Correction: Maintain hood system vent filters in a clean condition.
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05/08/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health.
Reviewed proper glove usage/changing/hand washing methods. If someone touches a contaminated surface or anything on their face/body, hands must be washed before clean gloves are put on.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Employee observed picking up vegetables off the floor to throw away, and then failed to remove her gloves and wash her hands before resuming work.
Correction: Discard gloves once soiled.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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01/25/2013 | Routine | |
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