Discussed the following with the PIC:
1. The following statement was printed on the previous year's Routine Inspection report dated 11/4/2015: "Contact the Health Department prior to remodeling for submittal of plans." Due to failure to submit plans for the remodel, it is recommended that construction cease until health department approval of plans is granted.
2. Ensure facility closes while floor grouting and any other portion of the construction that will generate dust and debris is being done as part of the re-model. Contact the health department regarding dates of closure.
Abbreviations: PIC- person in charge, RIC- reach in cooler, WIF- walk in freezer, WIC- walk in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The ice chute of the drink machine in the dining area was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment 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 interior and exterior of the hot box, near the employee office area, has 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.
- Plumbing System Maintained in Good Repair
Observation: The hose connector from the sanitizer to the water line at the 3-compartment sink is in poor repair. Observed the connector to be leaking water.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several missing floor tiles and coving tiles throughout the kitchen. The tile grouting throughout the entire kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Plans - Facility Operating Plans
Observation: Properly prepared plans and specifications not submitted for review and approval. Facility is scheduled to under-go an expansion of the facility (beginning today) to include the dry storage area and the walk in cooler and walk in freezer. Grouting is also scheduled to be done in the main kitchen area which will cause the facility to close temporarily. Plans were reviewed and approved by the Building Department, but were not submitted to the Health Department.
Correction: Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed.
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10/19/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. Contact the Health Department prior to remodeling for submittal of plans.
2. Observed a wrapped package of straws under soda machine in the customer self-service area of the dining room with water and condensation noted on the bag. Bag of straw were discarded, and PIC stated the area will be cleaned and maintenance would be contacted to determine the source of the moisture.
3. Observed good food handling and hand washing during inspection. Thank you!
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed two containers of pico de gallo stacked on top of each other in the walk in cooler. Both containers had lids on them. Pico was made at 8 am, and a temperature was taken at approximately 11 AM. Temperature was recorded at 44'F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets and interior of the reach in freezer next to the re-thermalizer are noted to have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several food storage containers were observed 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing 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
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving tiles near the mop sink are not maintained in good repair. Operator stated a work order has already been placed to repair the tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment noted in need of a detailed 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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11/04/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Air drying or paper towel drying of equipment after washing, rinsing and sanitizing.
2. Recommend walk in freezer be defrosted and several holding units be wiped down.
Observed excellent temperatures and food handling practices during today's inspection. Chemical company and products were recently changed. Calibration appears to be in compliance.
No violation noted during this evaluation. | 05/27/2014 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. When ready to move forward with remodel, ensure plans are submitted to the health department. Contact information given to the Person in Charge.
2. Observed good hand washing and food handling practices during today's inspection. Thank you!
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the hot holding cabinet next to the office has an accumulation 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.
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation area. Only 18 foot candles of light noted.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Coving tiles in several areas are no longer sealed to the adjoining walls. PIC stated he has already submitted a work order/request to have this fixed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/05/2013 | Routine | |
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