The above observations and the following were discussed with the person in charge:
-Water temperature for sanitizer buckets.
-Employee health policy handouts provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee place cheese on a prepared omelet and handle prepared toast with his bare hands. Discussed using gloves with the employee when handling RTE foods during the inspection. The employee used gloves when handling RTE foods throughout the rest of the inspection.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the half & half (50'F) in the small wait station reach in cooler 2. the raw bacon (52'F) in the downstairs reach in cooler. These foods were removed from the coolers and placed into other coolers during the inspection. The coolers were turned down to ensure they can maintain below 40'F before being used for holding potentially hazardous foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep cooler and in front of the steam well were observed to be 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the bottom and side of the back door on the bottom floor.
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.
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03/14/2016 | Routine | |
The above observations were discussed with the person in charge.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Cooling* (corrected on site)
Observation: Home fries are noted not being adequately cooled to prevent the growth of harmful bacteria. Observed home fries in the reach in cooler that were made approximately 4 hours prior to the inspection. They were stored in plastic containers with the lids sealed tightly. One container measured at 89'F internally and the other measured at 76'F internally. The PIC placed the home fries back on the grill to be reheated. Home fries measured at 193'F and 196'F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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09/14/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Wait station reach in cooler.
The facility and all equipment were observed to be very clean, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening. The PIC dated all deli meats during the inspection.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the side of the downstairs door to the establishment.
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.
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03/03/2015 | Routine | |
Additional Equipment Temperatures: Downstairs Reach in Cooler: 40'F, Dishmachine Surface Temperature: 175'F
Additional Food Temperatures: Bacon-RIC-ST: 45'F, Cream-RIC-ST: 45'F, Butter-RIC-ST: 45'F
The above observations and the following were discussed with the person in charge:
-Reseal the handsink in the ladies restroom to the wall.
-Employee health policy.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Bleach sanitizer in the buckets measured at 50 ppm.
Staff members were very knowledgeable regarding hot and cold holding temperatures. Kitchen and all equipment observed to be very clean, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves in the kitchen observed in a condition that prevents necessary maintenance and easy cleaning. The paint on the shelves has become worn exposing the wood.
Correction: Repair/resurface the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The handsink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/20/2014 | Routine | |
Additional Food Temperatures: Bacon-RIC-ST: 41'F, Shell Eggs-RIC-ST: 44'F, Cheese-RIC-ST: 42'F
Additional Equipment Temperatures: True Reach in Cooler: 40'F, True Reach in Freezer: 1'F, Reach in Cooler-Downstairs: 40'F
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Food Sources Approved.
-Bleach sanitizer in the sanitizer buckets measured at 100 ppm.
The staff members are doing an excellent job with keeping the kitchen and all equipment extremely clean, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Plumbing System Maintained in Good Repair
Observation: The handsink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the side and bottom of the downstairs back door.
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.
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02/04/2013 | Routine | |
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