| No violation noted during this evaluation. | 01/13/2016 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: A Block of Cheese, a Container of Whipped Cream and a container of Rosemary were observed unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Sausage Links, Salsa, Mango Salsa and Cheese Dip in the refrigeration units was not discarded by the ""consume by"" date. The Sausage links had a use by date of 7-1-15 and 7-3-15. The Cheese Dip had a use by date of 8-19-15 and the Mango Salsa had not been discarded after 7 days from it's preparation.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The Ceiling around the HVAC vents 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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10/20/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed chicken stored above beef and pork in the walk in cooler. Observed beef stored above pork in the walk in 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.
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07/20/2015 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: Observed a container of artichoke hearts and a meat and cheese tray unsound or adulterated. Observed mold on the food products.
Correction: Ensure food is safe and unadulterated.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard on the wire shelving is not corrosion resistant, nonabsorbent, and/or smooth. Observed mold growth on the cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities in Good Repair
Observation: The Ceiling around the HVAC vent above the Three compartment sink is not maintained in good repair. Observed cracks and peeling paint around the HVAC Vent.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/20/2015 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The Canned Olives and Canned Pineapple in the Hot Point Reach in Cooler were observed unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Coffee Machine Drip area were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Coffee Machine Drip area 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.
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01/29/2015 | Routine | |
Sanitizer: Three sink, Quaternary Ammonia, Concentration: 200ppm
Dishmachine, Chlorine, Concentration: 100ppm
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Unsafe Cut Oranges and cheese crumbles have not been discarded or rendered unusable. Observed molded container of cut oranges and container of molded cheese crumbles in the hot point reach in cooler.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
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10/30/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date, the canned commercially processed ready-to-eat (RTE) mushrooms, cut pineapple, tomato paste and Chipotle peppers were not consumed by the consume by date. The mushrooms should have been Consumed by April-29-2014, cut pineapple by December-2012, Tomato Paste by March-23-2011 and the Chipotle peppers by November-2011.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Hot Point and Maytag reach in Coolers.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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: Frying pans and large cooking pot.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean Silverware and serving utensils were observed stored uncovered. Observed Silverware by the dishmachine stored uncovered and serving spoons and whisks by the prep table stored with the food contact surface facing up.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling is not maintained in good repair. Observed cracks and peeling paint around the HVAC vents in the ceiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/01/2014 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives, tongs, metal container and slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the blender and fryer 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the 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.
- Physical Facilities in Good Repair
Observation: The Ceiling is not maintained in good repair. Observed Cracks and peeling paint around the HVAC vents.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/02/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the three compartment sink. Observed a concentration of less than 200ppm in the three compartment sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates, and utensils in the kitchen were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap between the door and door frame of the kitchens 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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02/03/2014 | Routine | |
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the kitchen at the slicer table & the stove/grill area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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11/13/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the exhaust hood, filters and the tops of equipment 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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07/25/2013 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light bulbs above stove and in kitchen area out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer (when tested) was in excess of 200 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Discontinue the use of the machine.
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03/22/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.(SHELL EGGS STORED ABOVE CREAMER)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Light bulbs above stove and in kitchen area out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (fishing rod in rest-room and clutter in kitchen/storage area)
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.
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03/14/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt in the Hotpoint reach in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the unit. Do not overstock the unit. Use the Hotpoint as an employee reach in and the commercial 2-door for the kitchen.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the restroom.
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
- 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: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/18/2012 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the fol lowing nonfood-food contact surfaces:interior of the Hotpoint Refrigerator, can opener cutting surface and holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the restroom.
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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02/02/2012 | Routine | |
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