good focus on food safety
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease and excessvie dust on floor fan cover
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Exterior surfaces of condiment squeeze bottles at kitchen hot and cold holding food line were observed soiled with accumulations of encrusted food debris.
Correction: Clean the surfaces of food containers any time when contamination may have occurred, or at least every 24 hours
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02/02/2016 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before handling customer meals 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No detectable sanitizer strength reading was observed in wiping bucket
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized in dish machine
Correction: chlorine is not cycling.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ladies rest room hand sink
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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09/18/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine & quat test strips and an Employee Health policy (FDA Form 1B) at this time
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple food products in the walk-in cooler ( green beans-48F, ham-47F, sliced turkey-46F, raw steak-46F, cooked pasta-48F, raw hamburger-47F and mashed potatoes (recently placed in the cookline MUT-51F) were cold holding at improper temperatures. Products were held < 4 hours and operator rapidly cooled the food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The walk-in cooler was ice formation on the condenser piping and drip pan. Multiple TCS food products stored in the walk-in cooler were observed with elevated temperatures. Island refrigeration servicing arrived on site during inspection.
Correction: Repair the walk-in cooler 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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 ( female restroom)
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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05/07/2015 | Routine | |
The operator provided a probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Green beans and broccoli and cheese soup on the cookline steamtable were hot holding at improper temperatures (broccoli & cheese soup- 93 degree F & green beans-92 degrees F). The products were held < 4 hours and rapidly reheated)
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Toilet Rooms - Enclosed (repeated violation)
Observation: The female restroom door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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01/15/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat test strips and an Employee Health policy during today's inspection.
The operator also provided a letter of parasite destruction from the seafood supplier Phillips dated 2/24/09.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door (the women's restroom door was observed open with a missing hinge on the door
Correction: the self closing mechanism is not operable)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease and dust was observed on the piping behind the cookline equipment.
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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10/01/2014 | Routine | |
No violations were observed during today's inspection.
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 06/18/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The chicken and corn chowder on the cookline steamtable was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the cookline exterior surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/24/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine & quat. test strips and an Employee Health policy during today's inspection
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface on and between the cookline equipment has accumulations of grease and old food 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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09/24/2013 | Routine | |
The following items were discussed and/or provided by management: An Employee Health policy, chlorine and quaternary ammonium test strips, and a metal probe thermometer. Management contacted HVAC service for repairs/service to the cookline maketable. In addition, discussed with the manager to update the menu to include salads where the food items (proteins) that may be served raw and/or undercooked.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mashed potatoes, chicken salad and cut tomatoes on the cookline prep maketable #2 was observed cold holding at improper temperatures (chicken salad, mashed potatoes and cut tomatoes measured 47 degrees F and 46 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/20/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill has heavy carbon build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
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12/12/2012 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cheese and broccoli soup and marinara sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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12/03/2010 | Routine | |
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