Facility uses Ecolab Veggie Wash with an accepted range of 1:170 to 1:128 dilution ratio. The veggie wash measured at 1:128 dilution ratio.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit,
- Critical: Package Integrity* (corrected on site)
Observation: Observed large holes in three bags of bread buns. PIC discarded the bags of bread during the inspection.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Cooling* (corrected on site)
Observation: Chicken noodle soup, prepared at 7:30am measured at 69'F at 2:30pm, was noted not being adequately cooled to prevent the growth of harmful bacteria. PIC voluntarily discarded the chicken noodle soup.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Two tongs on the storage rack and a sheet pan in the baking area were observed soiled to sight and touch. PIC removed all items for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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03/11/2016 | Risk Factor | |
Discussed with the person in charge:
1. Facility is using Ecolab Veggie Wash with an approved range of 1:170 - 1:128 dilution ratio. Veggie wash measured at 1:170.
2. Cooling/thawing methods
3. All frozen fish in vacuum packaging must be removed from the packaging prior to thawing.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million,
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butter packets (52'F) and cream cheese containers (53'F) were measured cold holding at improper temperatures in the Outtakes display reach-in cooler. Items were discarded during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ladle and whisk on the storage rack across from the food prep area. PIC placed the items in the warewashing area for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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12/11/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
Discussed with the person in charge:
1. Facility is using Ecolab Veggie wash. Veggie measured at 1:128 dilution ratio. The acceptable manufacture range is 1:170 - 1:128 dilution ratio.
2. PIC stated a work order is placed for tile grouting throughout the facility.
3. Employee health
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting boards attached to the prep units and stored under the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC voluntarily discarded the cutting boards stored under the prep table.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed two skillets stored under the flat top grill were observed soiled to sight and touch. PIC removed items during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: shelving unit under the flat top, exterior of the ice chute in the cafe.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Large food containers on the storage rack and small bowls stored over the vegetable prep sink were found stacked while wet after cleaning and chemical sanitization. PIC removed the items during the inspection.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Floor tile grouting throughout the facility is 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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06/04/2015 | Routine | |
Facility overall is very clean and well maintained.
Employees in all areas of the facility were observed washing hands and handling foods properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tilapia (44'F)cold holding at improper temperatures in the reach in cooler. Tilapia is individually packaged, and operator instructed employee to add ice to the pan to assist with temperature control.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/11/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the can opener blade, 2-several knives in the knife rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the coffee maker in the kitchen and the soda machine in the dining room were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the fryer cabinets on the serving line and on the cook's line 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.
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06/04/2013 | Routine | |
Conducted Standardization inspection with Chris Gordon.
No violation noted during this evaluation. | 01/02/2013 | Training | |
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