Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of several knives stored on the knife rack in the back prep area were observed soiled to sight and touch. PIC took the knives to the dish machine to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of all the microwaves 2) the soda gun holders at the bar area 3) the exterior of the dish machine 4) the exterior of the sprayer nozzle at the rinse sink near the dish machine.
Correction: Clean the surfaces at a frequency necessary to prevent accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Several stacks of clean plates were observed stored with the food-contact surface facing upward on the shelf above the expo line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the kitchen are 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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12/21/2015 | Routine | |
Inspection conducted due to a complaint received. Details of the complaint was discussed with the person in charge. The PIC was aware of the complaint and had received an additional complaint regarding the same issue.
Complaint has been forwarded to the corporate claims department and is being handled on this level.
Once complaint was received, the ice bin was drained and cleaned. No additional glass was found in the ice bin.
Glasses are stored over the ice bins and the bins are not covered. Recommend providing covers or wrapping the ice bins.
Bulk storage ice machines in the back of the kitchen were clean and well maintained. Ice buckets are stored upside down on the wall next to the ice machine. No glasses observed to be stored in this area.
No violation noted during this evaluation. | 03/03/2015 | Complaint | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. The lemons near the soda dispenser were not covered. Lemons were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth. Towel was removed during inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of several knives in the knife rack in the prep area were observed soiled to sight and touch. Knives were taken to the 3-comoartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. The high temperature machine's final rinse gauge temperature was only 160'F. Thermo-label indicated that the machine was not producing high enough temperature of water to sanitize equipment. Repair company was called and the person in charge said that the would wash the equipment in the machine and then sanitize them in the 3-compartment sink.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward on the shelf above the expo line. Plates were covered during inspection..
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet for the mop sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/05/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: CH - Alfredo Sauce 39'F, Cooked Pasta 40'F, Chicken 35'F, CH Diced Tomatoes 41'F, RIC Drawers - Tomatoes 36'F, Chicken 39'F, WIC Cooked Chicken 39'F, Hamburger 42'F, Beer WIC - Milk 39'F, Bar RIC-Milk 43'F.
Facility is clean and well maintained.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. 1. observed a wet wiping cloth stored on the table where the toaster is located 2. 0 ppm quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the cookline
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed breading station located right next to the handsink in the cook area.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Install splash guard at the hand sink near the breading station to ensure food is located where it is not exposed to splash.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. cutting boards throughout the prep/cook areas 2. onion dicer in the prep area 3. knife stored above the prep table
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers, on the storage shelving adjacent to the ice machines, 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer concentration level in the bar 3 compartment sink measured over 200 ppm. Corrected to 200 ppm during inspection.
Correction: Proper concentration level of quaternary ammonium sanitizer is 200 ppm.
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01/14/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer levels in the wet wiping cloth bucket at the prep area measured 200 ppm. Hot water sanitizer dish machine temps: Wash 165'F Rinse 170'F
Discussed with operator: 1. ensure employees are checking that the equipment, after washing, rinsing and sanitizing, are in a clean condition, 2-Ensure floors under and around equipment are kept in a clean condition.
Operator is knowledgeable about food safety and employee health.
Observed excellent date marking, glove use, employee food handling procedures, food storage, cooking temperatures and hot/cold holding temperatures. Facility is clean and well maintained.
- Food Storage - Clean and Dry Location
Observation: Observed breading station located right next to the handsink.
Correction: Ensure food is located where it is not exposed to splash. Install splash guard at the hand sink near the breading station.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/25/2013 | Routine | |
Conducted Standardization inspection with Chris Gordon.
No violation noted during this evaluation. | 01/03/2013 | Training | |
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