All temperatures were taken internally unless otherwise note. Frozen beef stew sitting in a slow cooker was thawing improperly. EHS recommended that the food be placed in the microwave to achieve the required time and temperature requirements( Rapidly reheated to 165*F within 2 hours)
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only.
|
12/04/2015 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Thawing
Observation: Improper methods used to thaw frozen pork bbq.
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 - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for hamburgers that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the 3 door freezer and homestyle freezer was found in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The door gaskets located on the 3 door freezer and homestyle freezer 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls not maintained in good repair. Repairs have been started but not completed.
Correction: Maintain physical facilities in good repair.
|
05/21/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was is in poor repair
>> Inside door panel on chest freezer.
>>Upright freezer in back storage room damaged door handle.
>> Kick panel on beer cooler.
>> Door gasket on three door freezer.
Correction: Repair.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener blade was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- 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.
- Refuse - Covering Receptacles
Observation: Outside refuse container was open or uncovered.
Correction: Keep closed when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb in the rest-room is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: walls throughout the kitchen are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/13/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, and before donning a new pair gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation before donning a new pair of glvoes.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chilli 57*F and cheese 78*F classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Person in charge was using the hot well to reheat the foods
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Foods were reheated to 192*F.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the rest-room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the rest-room.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. Door is equipped with a self-closing mechanism, but the door stays open after it has been shut.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The following items are maintained in poor repair:
>> Walls throughout the kitchen.The walls seemed to have been repaired with plaster, but the work has not been completed.
>> Back exit door frame located in the kitchen.
>> Metal wall adjacent to the cookline.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/13/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Equipment Compartments, Drainage
Observation: The beer cooler waste collection compartment is not properly sloped to eliminate pooling water. Wiping clothes are being stored in the bottom of the cooler to collect the water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- 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 QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls
Correction:
1). Rest-room handsink.
2) Three compartment sink.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
1) Door gasket on the three door freezer.
2) Freezer door
3)Upright homestyle freezer door gasket.
4) Self closing mechanism on exit door.
Correction: Repair .
- Refuse - Covering Receptacles
Observation: Outside refuse container was open or uncovered. One of the top lids is missing.
Correction: Cover all waste containers when not in continuous use. Have lid replaced.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Lighting, Intensity
Observation: Light cover missing in the rest-room.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The following were in poor repair:
>>Repairs to walls throughout the kitchen are not finished.
>> Exit door frame.
>> Ventilation cover dirty
>> Wall / floor coping damaged left side of three door freezer.
Correction: Repair.
|
07/29/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of liquid butter was used to grease the grill.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1.Handsink located in the kitchen.
2. Three compartment sink
3. Handsink in the rest-room.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the following equipment is in poor repair:
1.Three door freezer.
2. Homestyle freezer.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Door gaskets on the three door freezer.
2. Top part of the homestyle freezer.
3.Shelving used to store pizza ovens.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. Bottom part of the door has an 1 inch gap between the door and floor.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Bottom part of the back door is not tight fitting.
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.
- 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: EHS Provided a sign that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1. Plastered walls throughout facility.
2. Floor located at the entrance walkway into the kitchen.
3.Floor under three compartment sink rusty by grease trap.
4. Hole in the floor with exposed drain pipe.
5. Back door frame construction unfinished.
6. Wall and floor coving missing behind entry door to kitchen.
7. Wall and floor coping damaged between drain board of 3-vat sink and 3 door freezer.
8. Cinder blocks in the washer and dryer area loose.
9. Ceiling panels missing in storage area. Wooden joist exposed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer located in the kitchen 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.
|
04/24/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were observed in a condition that prevents necessary maintenance and easy cleaning:
>>Interior frame of chest freezer
>>Edges worn on wood shelving
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 items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>Meat slicer blade
>>Oven mitts
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Vent hood filter above chargrill.
>>PVC legs of flat top grill
>>Sides of grills
>>Surfaces below chargrill
Correction: Clean
|
04/19/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>>Vent hood filter above chargrill.
>>PVC legs of flat top grill
>>Sides of grills
>>Surfaces below chargrill
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Wooden floors in attic space
>>Plastered walls throughout the facility
>>Window sill in kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/06/2012 | Routine | |
All temperatures internal unless otherwise noted.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the make table undercounter refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: the seam of the handsink in the kitchen with the wall is split
>> the handsink in the bar is not sealed with the wall
>>seal of the 3 compartment sink and wall is not intact
Correction: >> reseal handsink to the wall in the kitchen and in the bar in a smoothly sealed manner
>> seal 3 compartment sink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were observed in a condition that prevents necessary maintenance and easy cleaning:
>>Interior frame of chest freezer
>>Edges worn on wood shelving
Correction: Repair the equipment o 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 items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer wand in bar with juices is dirty.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>>Vent hood filter above chargrill.
>>PVC legs of flat top grill
>>Sides of grills
>>Surfaces below chargrill
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Wooden floors in attic space
>>Plastered walls throught the facility
>>Window sill in kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/13/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: CFM certificate not posted in public view.
Correction: CFM certificate must be posted for public view at all times
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed a large volume of pizza dough stacked unciovered inside reach-in- freezer..
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: The temperature measuring device in the make tabnle undercounter refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following pieces of equipment were observed in a condition that prevents necessary maintenance and easy cleaning:
>>Interior frame of chest freezer
>>Edges worn on wood shelving
Correction: Repair thethe equipment o 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 items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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:
>>Meat slicer blade
>>Oven mitts
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Vent hood filter above chargrill.
>>PVC legs of flat top grill
>>Sides of grills
>>Surfaces below chargrill
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Straws were found stored below handsink drain line at the bar.
Correction: Store straws in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Lighting, Intensity
Observation: The light was out in homestyle freezer
Correction: Repair or replace light.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Wooden floors in attic space
>>Plastered walls throught the facility
>>Window sill in kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are being stored with sodas,straws, and food in cabinet under sink in bar 2. Chemicals must be stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use*
Observation: >>Ortho home defense pesticide stored on washing machine.
>>ECO SMART flying insect killer stored with food and general chemicals
Correction: (CORRECTED DURING INSPCTION) 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.
- Personal Care Items - Storage
Observation: Employee's personal hand lotion stored in such a way that they could contaminate straws in the undercounter cabinetry in bar 2.
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.
|
04/12/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee eating in the kitchen at the food prep 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment in kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
-Racks inside reach in freezer
-Gaskets throughout the food facility
-Top of ice machine in front of facility/cash register area
-the rack shelving over the pizza oven
-the can opener
- the frame ( lower edge ) of the char grill and flat top grills
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls and food storage pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-the walls are cracked / damaged in the following locations
behind the handsink
behind the 3 compartment sink
behind / above the toaster
-the floor - wall juncture in the employee restroom is not sealed -the threshold plate in the walk in refrigeration unit is seperated
- the floor tiles in the front serivce area around the floor grate / drain are chipped / damaged
-ceiling tiles in the bar are moisture damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
-floor in the bar under the ice bin is dirty
-ceiling tiled / stained in the kitchen
-wall behind toaster dirty
-ceiling air return in employee restroom is dirty
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.
|
09/21/2011 | Routine | |
no food orders received during the course of the inspection
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee who had left food service area return and fill a drink order and failed to wash hands
Correction: any time the employee leaves the food service area upon returning prior to conducting any food service task the employee is to wash hands
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: eggs stored over ready to eat product in walk in ref, ( no evidence of leaking of the eggs )
Correction: store eggs on lower level or above other raw product ( chicken / hamburgers )
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: coleslaw in walk in refrigeration unit had use by / expiration date of 4 /29
Correction: throw out the slaw
- Food Contact Surfaces - Cleanability*
Observation: pitted plastic bowls / containers observed
tuna salad container lid is split
Correction: replace damaged plastic products
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: the seam of the handsink in the kitchen with the wall is split
>> the handsink in the bar is not sealed with the wall
>>seal of the 3 compartment sink and wall is not intact
Correction: >> reseal handsink to the wall in the kitchen and in the bar in a smoothly sealed manner
>> seal 3 compartment sink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: left door gasket sandwich prep refrigeration unit is split
>> the interior shell of the upright freezer by the walk in refrigeration unit is cracked
Correction: >> replace gasket left door sandwich prep ref,
>> monitor damage of the upright freezer shell. IF it worsens then the freezer will need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> the slicer is dirty
>> the water bottle interior is dirty /discolored ( algae ? )
>> mixer wand in bar with juices is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the rack shelving over the pizza oven
>> the can opener
>> the frame ( lower edge ) of the char grill and flat top grills
>> gaskets of the drawers under the grill
>> the blender in the bar at the settings ( surface of blender between the settings )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: paper plates and small styrofoam clam shells stored incorrrectly
>> cups / lids bar stored unprotected on counter
Correction: >> store single service product with food contact side down
>> store cups and lids in an organizer / caddy ( like in the main snack bar area )
- Outer Openings - Protected (repeated violation)
Observation: self closure is seperated from door at the rear exit
Correction: repair the self closure at the rear exit so that it is operational
- Hand Drying Provision
Observation: paper toweling not provided in the employee restroom and in the bar at the handsink
Correction: provide paper toweling to each food service handsink
- Lighting, Intensity
Observation: light out storeroom home style freezer
light not present / under ice in home style freezer kitchen
Correction: whenever the freezers are replaced provide models with interior lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >>the walls are cracked / damaged in the following locations
===behind the handsink
====behind the 3 compartment sink
===behind / above the toaster
>> the floor - wall juncture in the employee restroom is not sealed >> the threshold plate in the walk in refrigeration unit is seperated
>> the floor tiles in the front serivce area around the floor grate / drain are chipped / damaged
>> ceiling tiles in the bar are moisture damaged
Correction: >> restore walls in kitchen to smooth - durable - non absorbant and easily cleanable
>> seal floor wall joint in the restroom
>> secure the threshold plate in the walk in refrigerator
>> replace damaged floor tiles at the front service area around the drain
>> replace moisture damaged ceiling tiles bar
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor in the bar under the ice bin is dirty
>> ceiling tiled / stained in the kitchen
>> wall behind toaster dirty
>> ceiling air return in employee restroom is dirty
Correction: >> clean floor in the bar
>> in the event of a change of owner or remodel replace ceiling tiles in the kitchen
>> clean wall behind toaster
>> clean air return employee restroom ceiling
- Critical: Toxics - Storage of Toxic Containers*
Observation: >>spray bottles cleaners stored over plastic wrap and bags in the kitchen
>> cleaners stored with bottled beverages and snack items cabinetry under bar 3 compartment sink
Correction: >> cleaners are to be stored physically seperate and lower than food and food service equipment
CORRECTED DURING INSPECTION
|
05/19/2011 | Routine | |
All food temperatures are internal.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed:
- date is ambiguous on sliced turkey in walk in cooler and make table reads cut 2-4-11 per Bruce was frozen and thawed to use since that date
-prepared chicken and tuna salad in make table is not date labeled
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.(CORRECTED DURING INSPECTION)
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wood support under new counter top to left of drainboard is not sealed or painted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The seal on the hand sink and 3 compartment sink is damaged/missing.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The bottom shelf of the prep table in center kitchen is broken
The gasket on the Tappan freezer is torn
Correction: Repair/Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The inside lip of the interior of the ice machine needs has build-up of mold/slime
Correction: Clean/Sanitize
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-The inside of the keg cooler in front needs cleaning
-the can opener blade
-vent hood filters
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-floor tile damaged around drain in front service area
-floor tile damaged/missing under ice machine in front service area
-floor tile at entrance to kitchen has minor damage
-wall above hand sink and to right of black shelves is damage/paint peeling
-ceiling tiles stained in kitchen
-floor in attic storage wood is worn, chipped
Correction: Repair or Replace to make surfaces smooth, durable, easily cleanable, and nonabsorbent.
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02/15/2011 | Routine | |
Restaurant representatives - add corrected or new information about Sparetime's Inc, 1 Family Fun Pl, Hampton, VA 23669 »