Notes:
1. Replace the thermometer in the bottom drawer of the Vulcan drawer unit.
2. Has chosen to unscrew the hose at the mop sink at the end of each night. It is used throughout the day for spraying down dishes at the scraping station to the left of the dish machine. A dual check valve was purchased and installed, but it caused significant issues with water pressure.
3. Light shields are on order.
4. Get the final rinse temperature gauge on the dish machine recalibrated.
5. The thermostat on the drawers under the front grill were turned on while the inspector was present. Will recheck the unit tomorrow to ensure issue has been resolved. Turned out the thermostat needed to be replaced and was done 1/20/16.
6. The autosham used for cooking prime rib is not operating correctly. Staff noted that the prime rib was not at temperature even after a prolonged cooking time. Product is not being served until unit can be fixed. Found out 1/20/16 that the prime rib was a reheat and not raw. Thought that the product had not finished the reheating process when observed on previous day. Unit operating normally today (1/20/16).
7. Make sure all deliveries are brought inside immediately, and stored in appropriate places. A bread delivery was found set on top of a linen storage receptacle outside of the back door.
8. Keep doors/lids closed on the dumpster unless actively loading trash into it.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The drawers under the front grill cold holding product at improper temperatures. Product measured at 40-47 F. Chicken and sliced tomatoes held on an ice water bath also noted above 41 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Autosham noted not cooking prime rib to correct temperatures and final rinse gauge on the dish machine appears to be inaccurate.
Correction: Repair the auto sham and dish machine temperature gauge 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/19/2016 | Routine | |
Notes:
1. Watch the temperatures in the salad MUT cooler to see if product temperatures continue to be elevated. Have drain unclogged in the bottom of the unit to resolve ponding water problem.
2. Keep paper towels stocked at bar hand sink.
3. Discussed cooling methods and at what point product was covered and put in the WIC. Encourage facility to NOT tightly cover any cooling food until it reaches 41 F or less. Speed racks with space between the racks provides overhead cover and allows cooling to continue more efficiently.
4. Dumpster area, around the grease container needs to be cleaned. Spills/build-ups are an attractant for flies.
5. Replace missing light shield and the other two damaged ones (if/when they fall down).
6. Remind staff no jewelry, with the exception of a plain wedding band can be worn while working with food. No bracelets or watches.
7. All drinks must have lid and straw. Observed one without a straw b/c it was a flip top container.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Rings other than plain wedding band and bracelet noted.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoop stored in a coffee cup of standing water.
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*
Observation: Steaks, bagged rice, sliced cheese, shredded cheese, diced tomatoes, diced egg, and salad dressings 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ponding of water noted in the bottom of the salad MUT cooler and product temperatures found above 41 F. Unit may have been going through a defrost mode.
Correction: Repair the clogged drain in the bottom of the salad MUT 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 salad MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted dishes 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.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light fixture along the main cookline is missing its light shield. Two other fixtures on the line have buckling shields that may need replacing soon as well.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/21/2015 | Routine | |
Nice recovery today! All issues noted on 3/13/15 have been addressed and corrected.
Details on corrections:
1. No open drinks without lids and straw observed.
2. Chili and green beans were already hot holding when the inspector arrived, but were both above 190 F+.
3. Prime rib was still cooking during the inspection. Cooking parameters have been tweaked to provide better holding temperatures. Increased cook time by 20 minutes. The hot holding temperature was bumped from 140-150 F, to ensure an internal temperature of 132 F.
4. The only temperature found about 41 F was overstocked sliced cheese. Reduce the portion and the problem is solved.
5. Slicer is being more closely detailed and knives stored clean.
6. The hi-temperature dish machine registered at 160 F+. Ecolab has ordered an alarm for the dish machine to alert to the back-up chlorine sanitizer bucket running out.
7. The drawers under the grill are holding excellent temperatures. All product measured 35-40 F. The unit was clearly ON today and doing well, whereas the unit had somehow gotten turned off during the 3/13/15 inspection.
8. Employees in charge of setting up the steam table seem to clearly understand 165 F or higher is required for re-heated product.
9. The drain in the salad MUT cooler has been unclogged, resolving the ponding water previously observed in the bottom of the unit.
10. More efforts are being taken to help eliminate wet stacking.
11. The leak at the prewash sink by the dish machine has been welded and is no longer leaking.
12. Dual check valves have been installed at the mop sink and the sprayer along the cook line.
13. Linens have been relocated from a rack in the dish area to a separate stand, allowing more space for dishes to be spread out.
No violation noted during this evaluation. | 04/03/2015 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer buckets, chlorine packets at the bar, and test kits. Copy of corporate employee health policy was provided to the inspector, and is part of the employee handbook. Staff read the handbook and also complete online training modules on employee health. Once the modules (which include quizzes) are complete, staff electronically sign the policy. The question posed to the GM is whether or not he has the ability to pull up any given employee and show the completion/electronic signature date.
Notes:
1. Make sure all staff are properly trained to perform assigned duties. Cooks must know the correct cooking and reheating temperatures!
2. It is not clear as to what is going on with the drawers under the front grill. The inspector's main concern is whether or not the PIC checked the air temperature of all equipment that morning as required by the facility. If so, if the cooler was elevated at that point a service call should have been put in asap. A unit should not be stocked with food if it is known to not be operating properly.
3. As a temporary measure, the facility is using time as a public health control on product in the front drawer unit. Product that is 41 F or less may be kept out for up to 6 hours and then discarded, with the temperature never exceeding 70 F. Logs are to be saved and shared with the inspector.
4. Prime rib has been a continuing issue. Examine SOPS and figure out how to follow the food regulations. Temperature monitoring is essential!
5. All butter products are held cold. Margarine is used in all cases where refrigeration is not utilized.
6. Have an audible or visual alarm installed on the dish machine to tell staff when it is out of sanitizer.
7. Water levels must be kept up to make ice water baths truly efficient. Review with staff.
8. A vacuum breaker was installed on the faucet connection under the hand sink around the corner from the bread ovens. The vacuum breaker protects against back flow, but not back pressure or continuous pressure. Trim hose at the rear mop sink, or hang it up after each use. This is the first time the vacuum breaker issue has been noted, and so it has been discussed with the PIC and is to be resolved within the next couple of days.
- Person in Charge
Observation: The employee in charge of reheating product (chili and green beans) is not properly trained in food safety as it relates to his assigned duties. After three tries he still failed to properly reheat product to a uniform minimum temperature of 165 F in the microwave.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed removing the lid from a cup to drink while working on the cook line. An open bottle of water also observed stored on the cook line.
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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili and green beans were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Prime rib hot holding at improper temperatures. It had been cooked the previous night at 11:30 pm to 2:30 am, and the unit proceeded to move into hot holding. At no point was the product temperature checked before the inspector found it at 122-127 F. There is no way to determine how many hours it was held in the temperature danger zone.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria. Discard all three prime rib roasts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ribeye, beef skewers, small steaks, sirloin, ribeye, and filets cold holding at improper temperatures in the drawer unit under the front grill.
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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment
Observation: Drawers under the front grill was not maintaining product temperatures of 41 F or less. Water observed ponding in the bottom of the salad MUT cooler.
Correction: Repair the drawers under the grill and salad MUT 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 drawers under the grill and salad MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: slicer that had not been used today had food residues present all along the underside of the blade. Knives stored on the magnetic strip on the rear prep line did not appear clean. A stack of metal pans stored on the clean dish storage rack had food residues along the edges.
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 following equipment were not observed sanitized: the hi-temperature dish machine was not reaching a final rinse of 160 F. The back-up bucket of chlorine sanitizer was empty, and therefore not sanitizing.
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. Have the dish machine checked out and make sure the chlorine sanitizer level is monitored and changed out as needed. The dish machine did reach a final rinse of 160 F while the inspector was present, but the back-up of chlorine sanitizer was not replaced.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stacks and dishes and lids 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.
- Plumbing System Maintained in Good Repair
Observation: The pre-rinse sink to the left of the dishwasher is leaking. Water observed actively running out of the sink at various points onto the floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash/litter and boxes were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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03/13/2015 | Routine | |
Additional food temperatures: Mashed potato - 155, diced tomato - 31, 33, Blue cheese - 33, Steak - 40, Milk - 40.
FDA form 1-B to be emailed to operator in English and Spanish. Have all staff review and sign. Place signed forms in a designated area. Add to new hire packet. May want to post a laminated form 1-B in the kitchen.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Large containers of corn meal and spices need to be labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed the dishwasher wearing the same gloves to handle dirty then clean dishes.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prime rib hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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10/10/2014 | Routine | |
Additional temperatures taken:
small left fry MUT: hot dogs 35
- Critical: Hands - When to Wash*
Observation: Cook observed handling raw salmon and shrimp and failing to wash hands prior to re-gloving. Hands were not washed between handling raw and later ready-to-eat items (only glove changed).
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: Reheating for Hot Holding* (corrected on site)
Observation: The cooked ribs on the grill were 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two pans of sirloins, buttermilk wash, and milk at the bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted plastic and metal dishes/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.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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05/13/2014 | Routine | |
Additional temperatures taken:
cooked ribs, shrimp, salmon in drawers under grill 31-32
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer detected in any of the wiping cloth buckets. Determined that the dispenser had been accidentally disconnected.
Correction: Make sure the concentration of the sanitizer is checked routinely. Reconnect the line to the dispenser. Contact Ecolab to service the dispenser.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Thermometers missing in a few of the refrigeration units in the kitchen.
Correction: Provide a temperature measuring device in every refrigeration unit that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the front expo MUT and in the hot prep area 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 utensils were observed soiled to sight and touch: stack of metal pans observed w/ food debris/residues still on them. Stored on rack designated for clean dishes.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Panel of ceiling tile missing over 3-vat sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the panel of tile.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Tool box and power drill stored on high shelf above food prep surfaces in front of kitchen.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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01/10/2014 | Routine | |
Additional temperatures taken:
prime rib hot holding in cabinet 128-130***
dressing and hot dogs in small left fry MUT 38,17
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic 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.
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06/26/2013 | Routine | |
Additional temperatures taken:
cooked pork, hardboiled eggs, buttermilk in left WIC 37-40
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Notes:
1. Hot water at the hand sinks, 3-vat, and 2-vat sink were found to be running low (53-65 F). Hi-temperature dish machine tested fine at 160 F. The hot water system was reset, and hot water supply recovered while the inspector was present.
2. All of the steaks checked today were running on the low side of cook temperatures. All steaks are covered by a consumer advisory, but please encourage cooks to make sure they are hitting the requested degree of cooking on all product.
3. Suggest doing a presoak on all pans/dishes that may potentially have heavy grease/residues. Loosening debris in a presoak will aid in better cleaning of dishes by the dish machine.
4. Suggest keeping all wet linens in containers with tight fitting lids as warm weather approaches to reduce attractants for flies.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Prime rib hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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03/15/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, quat sanitizer buckets, chlorine sanitizing packets at bar, and test kits. Reviewed employee health and asked management to review with staff on a routine basis.
Notes:
1. Purchase a backflow preventer for the mop sink, placing it between the sink and water hose connection (with sprayer -- constant pressure) ASAP.
2. Purchase additional thermometers to place in refrigerators where they are missing/broken.
3. Suggest washing the ice buckets daily. Make sure staff are storing them inverted when not in use.
4. Prime rib, green beans, and chili are the only items may potentially be reheated.
5. Utensils are rotated every 2 hours. Reviewed use and storage of tongs, etc.
- Light Bulbs Protective Shielding
Observation: Light bulbs exposed above the 3-vat sink/by the dish machine. Protective shielding is missing.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/01/2012 | Routine | |
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