Notes:
1. Discussed proper methods for cooling. Suggested placing sliced meatloaf flat on sheet trays for rapid cooling in the WIC.
2. Suggested removing bags of deli meat from plastic containers to allow for better air flow in the bottom of the MUT.
3. New dish machine, ice machine, and large chest freezer are in the facility.
- Cooling Methods
Observation: The methods used for cooling were not adequate for meatloaf made within the past four hours. One container observed stored with plastic wrap on it. Another pan uncovered, but still warm. Product measured at 57-60 F after 4 hours.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Packets of butter, assorted deli meats (MUT), sliced cheeses on a plate (MUT), and half+half (at bar) cold holding at improper temperatures.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Build-ups of grease and food debris under/along cookline equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/09/2016 | Routine | |
Notes:
1. The WIC is way overstocked. Raw chicken is stored over tubes of ground beef. Multiple boxes of food are stacked directly on the ground.
2. The edits to the menu regarding the consumer advisory are done. Reprinted menus came out two days ago.
3. Beach sanitizer buckets are at the end of their shelf life. Last inspection it was mixed too strong, and today after 4 hours it was cloudy and needed changing out.
4. The chest freezer has been defrosted, but the lid has not been repaired. Gaskets must be replaced, and the lid must shut tightly.
5. Ice scoop is now being stored upright in the ice machine.
6.The grease receptacle has not been cleaned/detailed. Spills still present on the ground and on top of the unit. Dumpster door must be kept closed.
7. Please email the ServSafe certification information to the inspector, and post copies of the certification (or at least keep onsite).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Tubes of raw ground beef stored over top of cooked chicken in the WIC. Raw burgers stored over to go cups of dressings in the bottom of the MUT cooler.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced cheeses stored on a plate that is doublestacked in the top wells of the MUT cooler and half+half stored in a bar chest cooler cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The chest freezer in the outer storage shed/container was observed in a state of disrepair and damaged. The unit has so much frost/ice build-up in the unit the lid cannot shut. Torn gaskets also visible
Correction: Defrost the freezer ASAP, and fix the door/gaskets as needed. Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease trap outside of the facility had grease all around it on the ground, and on top of the receptacle itself.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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11/06/2015 | Follow-up | |
Notes:
1. Review proper hand washing with staff. Water, no soap, and no rubbing accomplish nothing.
2. Make the noted corrections to the menu.
3. Find a spot in the top of the MUT to properly store cheeses. The Sweet Baby Ray's sauces noted above state they are to be stored under refrigeration.
4. Hand sink is for hand washing only!
5. When tuna is removed from the freezer the packaging must be slit to allow oxygen into the product. Train staff in the need to do this.
6. Hose at mop sink must be stored above floodrim.
7. Defrost exterior chest freezer ASAP. The building it is stored in must be maintained secured/locked. Anyone can access the cooler with the door wide open next to a smoking receptacle at the back door.
8. Grease trap area must be maintained clean.
9. Store the ice scoop in a clean container, and wash the container and scoop daily.
10. All cooked foods must be stored over raw product.
11. At least one employee must be currently ServSafe certified in 2016.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed employee rinsing his hands with water for a couple of seconds and then drying them prior to regloving.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Tubes of raw ground beef stored over top of cooked chicken in the WIC. Raw burgers stored over to go cups of dressings in the bottom of the MUT cooler.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced cheeses stored on a plate that is doublestacked in the top wells of the MUT cooler and half+half stored in a bar chest cooler cold holding at improper temperatures
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the to go menu does not provide a disclosure statement. There is no asterisk next to tuna steak on the specials menu. The specials menu is missing an asterisk next to the disclosure statement, which is needed to tell customers what items the disclosure statement applies to. On the regular menu the disclosure statement has ** next to it, and only one * next to menu items it applies to. Be consistent on the format. Steamed shrimp is fully cooked and should not have * next to it.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer in the outer storage shed/container was observed in a state of disrepair and damaged. The unit has so much frost/ice build-up in the unit the lid cannot shut. Torn gaskets also visible
Correction: Defrost the freezer ASAP, and fix the door/gaskets as needed. Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice scoop observed stored unprotected on top of the ice machine, which was visibly dirty. Ice buckets stored upright.
Correction: Store the ice scoop in a clean container that helps protect it (wash daily), and store the ice buckets inverted to allow for draining.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Hose observed sitting in the bottom of the mop sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Store/hang the hose so it does not remain below the floodrim of the sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station. Observed employee emptying sanitizer buckets in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease trap outside of the facility had grease all around it on the ground, and on top of the receptacle itself.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+ (in the kitchen and at the bar).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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10/26/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit (bar). Adequate employee health policy in place. Health permit posted & visible. Dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bar three vat sink was set up correctly. Reviewed menu during inspection.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. (dish machine & wiping cloth set-up)
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the walk-in cooler storage rack on the right side of the walk-in unit.
Correction: Clean the rack as needed. (Manager stated that a new rack has already been ordered)
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04/30/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
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: Garlic mixture was found cold holding at improper temperatures.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No chlorine residual was found in the dish machine sanitizing cycle.
Correction: Adjust the dish machine as discussed to give adequate chlorine residual.
- Non-Food Contact Surfaces
Observation: Debris build-up on the walk-in cooler storage racks.
Correction: Clean the walk-in cooler racks as needed.
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11/26/2014 | Routine | |
Extremely warm in the kitchen. May want to turn down the air temperature to prevent employees from sweating into food.
When spray nozzle is not in use, remove from hose.
Clean shelf under table where steam wells are located.
Ribeye steak sandwich on the menu that may be served raw/undercooked needs to be starred on the menu.
Hand washing sign is needed at the hand sink at the waitstaff area.
Chest freezer outside and reach-in freezer on the cook line should have a thermometer placed by the door.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Romaine lettuce heads not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Shelving in the make table cooler has rusted.
Correction: Paint or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath the cook line was observed with an accumulation of grease and food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/17/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Sanitizing solution tested correctly at 100 ppm
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of sandwich unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the ice unit in the bar area sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/20/2013 | Routine | |
Notes:
Keep close attention to the steam table, check temperature of the food during the day, make sure its above 135 F.
Place thermometer in bar cooler if PHFs stored.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili, cheese sauce, corn shrimp soup and tomato basil soup hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/24/2013 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine and quaternary test kit. The chlorine concentration in the dish machine after the sanitizing was adequate when tested.
Additional food temperatures (degree Fahrenheit) mozzarella sticks 200, 198, jambalaya 189+, cut tomatoes 33, 35, 35, turkey 35, 34, 35, shredded cheese 34, chicken 40, 41, 37, 38, 37, roast beef 37, 37, 36, 36, 37, corned beef 36, 35, 35, marinating chicken 39, 40, crab-meat 34, 35, 35, 34, blue cheese 36, chicken tenders (cooking) 211, 211, 210, 211, coleslaw 33, produce 35, 34, 34, 36, 36, 37.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Jambalaya was observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/26/2013 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the low reach-in freezer and sandwich 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the cooking line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: plastic organizers/containers, shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at the bar area on the left from the kitchen entrance does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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01/12/2011 | Routine | |
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