Great improvement on cleaning equipment. Update food handlers right away.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have valid food handler cards as required by city ordinance
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Batter at 47F cold holding at improper temperatures. Items observed setting on ice and ice not level with the food. Ensure ice is level with food item. Food item out since the early morning. PIC discarded item.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/30/2016 | Follow-up | |
EHS observed gloves use and proper hair restraints. Make sure all leftovers are reheated to 165F in 2 hours. Make sure all foods are temperature checked when cooling from either cooking or ambient air prior to placing in refrgeration. EHS provided cooling guide for facility to use and cooling logs for 2 stage cooling.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have valid food handler cards as required by city ordinance
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: EHS observed opened soda can in back prep area on bottom shelf. Drinking from an uncovered container in the food preparation area is not authorized.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. EHS observed wet cloth on counter.
Correction: Ensure wet wiping cloths are stored submerged in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Per worker raost were placed on counter to cool and then placed in refrigeration. Pork roast cooked the night prior and mac-n-cheese prepared at least one day prior.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pork roast cooked 3/14, sliced ham, potatoes soup in reach in, chicken salad prepared 3/14, mac-n-cheese prepared 3/10 & 3/14 cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy at front service counter. THIS WAS CORRECTED DURING INSPECTION
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 Measuring Devices
Observation: The temperature measuring device in the 2 reach in refrigerations that hold vegetables in the back was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Deli slicer. Clean deli slicer very well in prevention of listeria and other pathogen growth.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of under hood and under top Vulcan has accumulations of grime and debris. Under deep fryers and grease drain at grill as well. Be detailed in cleaning cook line to prevent harboring condition for pathogen growth and pest/rodents
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of orange hose from dishwasher is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. ES observed buld up of grease and debris.
Correction: Maintain hood system vent filters in a clean condition.
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03/15/2016 | Routine | |
The employees did a great job answering my knowledge questions.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. The manager does not have a updated food handlers card per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: EHS observed Milk and cream cheese cold holding at 44 and 47 respectively. PIC removed items and turned down temperature of refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- 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. EHS observed clean plates with food contact surface exposed on top of counter. Employee inverted.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the frontline hand sink. Employee replaced soap dispenser.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed ventilation hood filters and hood itself has grease build up.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. EHS observed quat sanitizer in wiping bucket and 3 compartment does not read 100ppm on test strips. Employee changed sanitizer bucket.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/11/2015 | Routine | |
Replace gasket on True reach-in. Good job of keeping food contact surfaces clean. Double check consumer advisory on all Menus.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS asked employee basic food safety cooking temperatures and the cook did not answer them correctly. Asked cook the minimum cook temperature for hamburger and he replied 140 degrees F. He also could not answer the cook temperature for chicken.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC has not attended food safety class. PIC said he would attend next Thursday.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. EHS observed dented cans of spaghetti sauce. Cans were dented at seams.
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. Manager stated he will get credit for them and removed them from service.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. EHS observed wiping cloth stored on counter top on cook's line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Educated PIC about proper storage. PIC removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pancake and waflle mix cold holding at improper temperatures EHS observed pancake and waffle mix at 70 degrees on front counter. EHS asked employee to discard items. Also, eggs were at 69 degrees F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Employee discarded items.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the storage shelves is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed cardboard lining two storage shelves. Cardboard is not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Educated PIC to not use cardboard.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front cook's line is being used for purposes other than washing hands. EHS observed a cleaning brush stored inside hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only EHS educated employees about using hand sink for hand washing only.
- Plumbing System Maintained in Good Repair
Observation: Mop sink faucet in poor repair. EHS observed a leak from faucet of mop sink. PIC said that he has called in for repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair (corrected on site)
Observation: Light bulb is not maintained in good repair EHS observed light out on hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor behind grill, and side of fryer in the cook's line noted 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. Showed build up to PIC.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed excessive grease and dust build-up of hood filters
Correction: Maintain hood system vent filters in a clean condition. Educated PIC about maintaining filters
- Mops - Drying Mops
Observation: Mops not hung up to air dry. EHS observed mops that have mop head stored upward.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Educated PIC
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of &CHEMICAL& not stored separately from insecticides or rodenticides. EHS observed pesticides stored next to cleaning items.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Educated PIC to not store pesticides with cleaning compounds. PIC removed insecticides.
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08/07/2015 | Routine | |
In general facility has much improved their date marking process. Please watch food temperatures and ensure date marking on food items as discussed. Ensure all food workers have hair restraints. Hair is considered a direct and indirect contamination of food.
- Person in Charge
Observation: Employees are not observing food deliveries as required. PIC states Sysco deliveries by drop key. All deliveries must be observed. This is your first step in preventing adulterated and contaminated foods from entering the facility.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. PIC states he has order hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: hamburger, ham and cut advocato cold holding at improper temperatures in the top refrigeration drawer. Items were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pulled pork in the refrigeration unit is not properly dated for disposition. Other items in refrigeration were dated. Food worker prepared ham the day before (per worker). Item was corrected during inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC has replaced many cutting boards in facility from previous inspection. Board on prep unit is still in need of replacement or refurbishment. PIC has stated he is having it refurbished. Food worker was cutting on board. Concern was corrected by food worker using a board not heavily scratched until current board is refurbished.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drain of the beer taps has accumulations of grime and debris. Observed beer residue from the night before and dead bugs in liquid. Clean and sanitize daily to prevent such conditions.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the cook line.
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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05/09/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed food workers with no hair restraints and beard restraints. Hair is a direct and an indirect food contamination.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed single use cup used as dispensing tool for sugar. Ice scoop was also observed in dirty bin.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham cold holding at improper temperatures in reach in.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Bags of ham were observed to have to much in bag not allowing proper air flow to cool product. PIC placed product in larger reach in and informed personnel to reduce the amounts in bags. Bags were originally placed in refrigeration to de-thaw the night before.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- 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) sauces and ham in the refrigerator, the food should have been discarded 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.
- Food - Food Labels (corrected on site)
Observation: Consumer self-dispensing bulk food bin containing sugar, flour is not properly labeled. Also several bottles of various dressings and sauces are not labeled
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: single use cups and table ware were found stored on floor behind front counter.
Correction: Store single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill are observed to have cleaning material in the sink
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the grill area
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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02/24/2015 | Routine | |
Issues from July inspection have been addressed, it was noted that the hood could use more frequent cleaning to avoid accumulation of greases. Good date marking and glove use was observed.
No violation noted during this evaluation. | 11/24/2014 | Routine | |
- Clean fans in kitchen.
- All staff are required to maintain current health cards from WTHD (Smithfield, Franklin, or Suffolk).
- Cutting boards should be replaced or resurfaced.
- Ventilation hood needs to be cleaned.
- Hand towel dispenser in dishwashing room installed low with soiled dishes stacked high underneath towel dispenser
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the cookline is being used for purposes other than washing hands
Correction: items observed in sink.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser are not properly labeled
Correction: labeled as bleach.
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07/16/2014 | Risk Factor | |
- * New owners must submit application and fee to local health department. Permits are not transferable from person-to-person.
- A cleaning was recommended under the 3-compartment sink next to dishwasher.
- Light out on vent hood
- Person in Charge
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.* Staff from retail shop observed in kitchen.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff are storing their personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. * Ice scoops stored in dirty bin.
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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. *Warewashing must be performed in the 3-compartment sink until mechanical warewashing machine is operating according to manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Bucket observed in hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed hanging on hand sink.
Correction:
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11/25/2013 | Routine | |
- Repair lights on vent hood.
- Keep an eye on the upstairs True refrigerator temperature. Temperature was elevated, however, a delivery was just received and unit was stocked.
- Excellent date labeling observed.
- Great job with health cards.
- Do not store food (onions) directly on floor
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/06/2013 | Risk Factor | |
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