According to the temperature tape, the machine reached 180°. The pressure gauge is not functioning properly and did not move from 0psi. PIC to follow up with EHSS regarding the pressure and temperature gauges.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad prep unit was observed unable to maintain TCS foods at 41° or below.
Correction: Repair the salad prep unit 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 salad prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook and prep line are 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: wire shelving near the 3 compartment sink
Correction: stove top
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The kitchen handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink located in the bar area.
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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12/16/2015 | Follow-up | |
Dishmachine rinse and pressure gauges are not functioning properly. Pressure gauge did not move. Rinse temperature gauge read 170° but the temperature tape changes for 180° sanitiztion temperature. PIC to contact EHSS when gauges have been repaired to schedule additional follow up inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad prep unit was observed unable to maintain TCS foods at 41° or below.
Correction: Repair the salad prep unit 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 salad prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook and prep line are 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: wire shelving near the 3 compartment sink
Correction: stove top
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The kitchen handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink located in the bar area.
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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12/08/2015 | Follow-up | |
Food suppliers are PFG and produce source. Discussed employee health, corporate training used. EHSS provided OEHS guidelines to employee health and FDA Form 1B for additional resource. Recommend ensuring quat sanitizer remains between 150-400ppm in wiping cloth buckets. Observed good datemarking and color coding to prevent cross contamination.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils, before donning new gloves and before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. EHSS instructed employee to wash his hands.
- Critical: Cooling* (corrected on site)
Observation: Cooked peppers and onions noted not being adequately cooled to prevent the growth of harmful bacteria. Per the PIC the food item began the cooling process 3 hours ago. EHSS observed food item at 116°.
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.PIC discarded food item.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food items were cold holding at improper temperatures in the salad prep unit: swiss cheese 50°, cheddar cheese 48°, hard boiled eggs 48°, turkey 48°, sliced tomatoes 47°, spinach dip 48°, nacho meat 47°, pot stickers 48°, ahi tuna 49°, pecan chicken 48°, roast beef 49°.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items in unit less than 4 hours (roast beef, mac n cheese, turkey, nacho meat, sliced tomatoes) were relocated to the walk in cooler to cool down. Items in unit greater than 4 hours were discarded by the PIC.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad prep unit was observed unable to maintain TCS foods at 41° or below.
Correction: Repair the salad prep unit 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 salad prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook and prep line are 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following have accumulations of grime and debris: wire shelving near the 3 compartment sink
Correction: stove top
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of dishes and food containers were not sanitized properly in the dishmachine. The hot water dishmachine did not meet the minimum wash temperature, rinse temperature, or rinse pressure (psi).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Per the data plate the wash temperature should reach 160, rinse 180, and pressure 20psi. EHSS recommends using 3 compartment sink until dishmachine is repaired. PIC set up 3 comprtment sink.
- Plumbing System Maintained in Good Repair
Observation: The kitchen handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink located in the bar area.
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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12/07/2015 | Routine | |
Standardization visit.
No violation noted during this evaluation. | 08/26/2015 | Training | |
Food Supplier is PFG. Consumer Advisory for Steak and Hamburgers.
Discussed/recommend the following with the Person In Charge (PIC):
1. Discussed Employee Health, corporate online class taken upon hire. EHS to give additional tools to PIC.
2. Discussed cooling and reheating procedures.
3. Recommend repairing/replacing gauge for rinse temperature on the dishmachine.
4. Recommend repairing scoring/replacing cutting boards used on prep line.
5. Recommend always storing foods at least 6 inches off the floor.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed food employee place raw ground beef on grill with gloved hands then handle ready to eat french fries and sandwich with same gloved hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Food employee discarded foods potentially contaminated by gloves, washed hands, and donned new gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Chicken (63), Mozerella Sticks (61) , and Cheese (58) cold holding at improper temperatures In Delfield prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Shrimp, Pastas, and Cheese Sauce in the lowBoy refrigerator, the food should have been discarded 2 to 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave ovens on the cookline observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/30/2015 | Risk Factor | |
All other deficiencies noted on the previous inspection have been corrected. Thank you.
The person in charge stated that parts were ordered for the two handwashing sinks that are not providing hot water.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks at the bar and near the 3 compartment sink was measured at temperatures less than 100°F. The hot water at the bar handwashing sink was 67°F and 58°F at the handwashing sink near the 3 compartment sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/17/2014 | Follow-up | |
Abbreviations: RIC-reach-in cooler, WIF-walk-in freezer, WIC-walk-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Providing procedures and training to staff on the proper cleaning of equipment that is washed and sanitized in the dishwashing machine. Recommend presoaking and scrubbing the equipment prior to placing it into the machine.
2. Storage of the ice scoops at the bar.
Observed good holding, reheating, and cooking temperatures of foods and an improvement of the cleaning of the facility since the training inspection was conducted.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoops at the bar ice bins were stored with the handles in the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash and rinse tank of the warewashing machine is not accurate. The temperature sensitive tape indicated that the required wash and rinse temperatures were met. The wash gauge was reading 110°F and the rinse gauge was reading 172°F.
Correction: Provide a functioning temperature measuring device at the wash and rinse compartment so employees can routinely monitor the water temperature.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the bar and along the prep line are 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.
- 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: many plates, bowls, and other dinnerware. The PIC removed all of the soiled dinnerware from the shelf to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations grease and food debris on the following nonfood-food contact surfaces: 1. underside of the chargrill,
2. interior of the salamander including the shelf.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity several microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required
Observation: Clean and sanitized food storage pans were found stacked while wet after cleaning and chemical sanitization.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks at the bar and near the 3 compartment sink was measured at temperatures less than 100°F. The hot water at the bar handwashing sink was 67°F and 58°F at the handwashing sink near the 3 compartment sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: The handwashing sink faucet in the bar is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
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12/03/2014 | Routine | |
Standardization exercise including HACCP verification conducted with the district standardization officer.
No violation noted during this evaluation. | 09/16/2014 | Training | |
- Critical: Hands - When to Wash*
Observation: Observed food handlers not washing hands prior to donning gloves.
Correction: Recommend food handlers wash hands prior to using gloves.
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03/06/2014 | Risk Factor | |
sliced tomatoes 40 degrees, tomato soup 185, chicken cooked 40, steak raw 38, shrimp cooking 191. PIC Mary Morton. Grill fryer being repaired at time of inspection, sitting on food counter. Advised to remove foods in area to prevent contamination. Unit removed. Observed hand washing and glove use. Asterisk linked to consumer advisory on menu. Food can be undercooked upon request. Dish machine wash 160 degrees, rinse 180 degrees, pressure 15 psi. Test strip 160 degrees +. Foods held 2 days then discarded.
No violation noted during this evaluation. | 12/05/2013 | Risk Factor | |
Recommend tools be stored in area away from other items such as cloths, gloves and paper products in storage room. Foods on prep line prepared at 10:00 am- kept on line during lunch then moved to WIC or other unit. Temperature logs indicate food temperatures monitored every 4 hours. Foods remaining at end of meal cooled in WIC to reach 41 degrees within 6 hours. Dish machine wash 160 degrees, rinse 185 degrees, pressure 15 psi. Observed check list which is used to monitor food temperatures in 4 hour intervals. Quat container 300 ppm, bar container sanitizer 300 ppm, bar basin sanitizer 100 ppm chlorine, men's bath hand sink 118, meat balls 39, pot stickers 40, shrimp 38.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed shelf areas in rear of kitchen coated with dirt and grease.
Correction: Recommend thorough cleaning of shelves and other areas in kitchen used in the storage of dishes and utensils.
- Refuse - Storing Refuse, Recyclables, and Returnables
Observation: Observed bags of refuse left outside trash dumpster.
Correction: Recommend all refuse be placed in dumpster.
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07/10/2013 | Routine | |
chicken thawing 32 degrees, raw hamburger WIC 37 degrees. Reviewed menu, consumer advisory present and undercooked foods annotated. Reviewed Employee Health information. Observed hand washing and glove use. Observed date marking done consistently. PFG food source. Dishmachine wash 168 degrees, plate sticker 160 degrees +, pressure 17 psi, Rinse cycle 185 degrees. Observed rigs cooking at room temperature, then moved to WIC to 41 degrees within 6 hours. Observed cutting board in grill area in need of replacement or re-surfacing. Recommend cutting board be smooth and easily cleanable. PIC indicated replacement were on order.
No violation noted during this evaluation. | 02/14/2013 | Risk Factor | |
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