The above observations and the following were discussed with the person in charge:
-Significant amount of trash observed around the dumpsters and on the ground surface across from the dumpsters. The PIC stated they are working with the trash removal company to provide additional pick up days or more dumpsters. All trash needs to be removed from the ground surface as soon as possible and placed back into the dumpsters and pick up frequency needs to be increased.
-The backflow prevention device on top of the dishmachine was observed to be leaking. The backflow prevention device needs to be repaired as soon as possible, if repairs cannot be made then the backflow prevention device must be replaced.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the homemade ranch (52'F) and shredded cheese (54') in the small reach in cooler at the wait station 2. the shredded cheese (52'F) and the sliced tomatoes (53'F) on the cooks line. All items were discarded during the inspection. The reach in cooler was placed out of order and the items on the cooks line were placed in an ice/water mixture for cold holding.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the scoops/bowls by the expo station 2. the lemon slicer 3. the onion slicer 4. the plastic food storage containers 5. the can opener blade. All items were taken back to the warewashing area during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the baking sheet pans stored by the prep area were observed soiled with accumulations of grime and debris. The PIC had an employee remove the soiled baking sheet pans and take them to the warewashing area to be cleaned and sanitized.
Correction: Clean the food contact surface of the baking sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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03/01/2016 | Risk Factor | |
Inspection conducted as a follow up to the November 18, 2015 report.
The above observations and the following were discussed with the person in charge:
-Ensure all equipment is being sanitized after cleaning. Ensure all equipment is being washed, rinsed and sanitized in the dishmachine or in the 3 compartment sink.
-Remove all standing water by the back door of the kitchen.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employees drinks stored on prep tables throughout the kitchen. The PIC moved the employees drinks to designated areas to prevent contamination.
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: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The tomatoes stored under the food prep counter in the back of the kitchen were observed to be unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting boards stored on the prep table near the warewashing 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) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several plates along the cooks line 2. multiple slicers stored under the prep table in the back of the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several plastic and stainless steel food storage containers that were found stacked while wet after cleaning and 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: The backflow prevention device on the dishmachine was observed to be leaking and in poor repair. Observed the plumbing connections under the handsink to be leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Grease observed adjacent to the grease receptacle by the back of the gate.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas noted in need of cleaning: 1. the floor behind the fryer (by the blossom station) 2. the ceiling vents throughout the kitchen.
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.
|
12/21/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Ensure the 3 compartment sink is washed, rinsed and sanitized prior to use.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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. Observed employee drinks stored on the top shelf of the prep table by the walk-in cooler and across from the oven. PIC stored drinks correctly during the inspection.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper 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 - Safe and Unadulterated*
Observation: The tomatoes stored under the food prep counter in the back of the kitchen were observed to be unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Observed a bulk container of what appeared to be flour and a container of what appeared to be sugar or salt near the wait station that were unlabeled.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on the prep tables along the cook's line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination: 1) cornmeal stored uncovered in the back of the kitchen 2) baking potatoes stored uncovered on the storage racks 3) croutons stored uncovered on the cook's line.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Dairy Pure Half & Half in the refrigeration unit was not discarded by the ""consume by"" date. Half & Half dated 11/09/2015 and 11/13/2015. PIC discarded the product during the inspection.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsinks and the 3-compartment sink near the warewashing area are no longer sealed to the adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The plastic food storage containers stored over the prep tables in the back of the kitchen were observed in a state of disrepair and damaged.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards stored on the prep table near the warewashing 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) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) plate and tongs on the cook's line 2) the slicer under the prep counter in the back of the kitchen. Items were taken to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) the fan cover of the lettuce dispenser 2) the exterior of all the microwaves 3) the interior of the fryer doors and exterior of the fryers 4) exterior of the food baskets 5) the basin of the handsink in the meat walk-in cooler 6) the exterior of the bulk flour storage container.
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: Observed several plastic and stainless steel food storage containers that were found stacked while wet after cleaning and 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware
Observation: Unwrapped straws were provided at the bar.
Correction: Provide wrapped straws or an approved dispenser for straws at the bar counter.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Observed a green water hose attached to the 3 compartment sink in the warewashing area. The water hose was observed to be sitting in the rinse basin of the 3 compartment sink.
Correction: Install an approved backflow prevention device, remove the hose or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facilities in the following locations were observed to be blocked, preventing access by employees for easy handwashing: 1) two handsinks in the warewashing area 2) handsink by the food prep counter in the back of the kitchen.
Correction: Access to the handwashing facilities identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The backflow prevention device on the dishmachine was observed to be leaking and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basins at the handsinks in the meat walk-in cooler and the warewashing area are slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Water Tank Hose Connection, Construction and Identification
Observation: The water supply hose from the 3 compartment sink does not meet the standards of construction, durability, condition, and identification. Observed a green (garden) water hose attached to the 3 compartment sink. Water hose is used to spray food debris off equipment prior to washing in the dishmachine.
Correction: Immediately replace the water supply hose with one that meets the safety standards associated with potable water supply.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter 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.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the meat walk-in cooler.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas noted in need of cleaning: 1. the wall and floor behind the fryer 2. the wall behind the handsink on the cook's line 3. the ceiling vents throughout the kitchen 4. the floor under the storage racks in the back prep area (water standing).
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals were not properly labeled. PIC discarded unlabeled spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottle stored over prep table near the warewashing area. PIC stored the chemicals correctly.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/18/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Clean the dumpster area. Ensure the dumpster is changed out or repaired to prevent water/trash from leaking out.
-Remove the attached water hose from the 3 compartment sink faucet.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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. Observed an employee mop water off the floor then change his gloves to continue with food preparations without washing his 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger stored over raw pork in the walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer and dicer stored under the prep table 2. several utensils including the spoodle, spoons and knives stored at the wait station 3. the plates and bowls on the cooks line.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the back food prep area is blocked, preventing access by employees for easy handwashing. Observed a large piece of equipment stored in front of the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled throughout the kitchen.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/29/2015 | Risk Factor | |
This inspection was conducted as a follow up to the November 18, 2014 report.
The above observations and the following were discussed with the person in charge:
-The high temperature sanitizing dishmachine has been changed over to a low temperature/chemical sanitizing dishmachine. Please contact the health department once repairs have been made to the dishmachine. Until the dishmachine is repaired, ensure all dishes and equipment are being manually sanitized in the 3 compartment sink.
-Temperatures were logged twice for the sliced cheese, only one violation exists for this section.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several dented cans observed on the storage rack in the hot prep area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The sliced cheese stored in a pan on ice along the cooks line was observed to be cold holding at improper temperatures. Sliced cheese was measured at 58'F and 57'F. There was not enough ice in the bin to keep this product cold. Discussed using time as a public health control for the cheese with the PIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sliced cheese stored in a pan on ice along the cooks line was observed to be cold holding at improper temperatures. Sliced cheese was measured at 47'f and 46'F. PIC placed the cheese in the reach in cooler during the inspection.
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 Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Observed food debris in the spray nozzles inside the dishmachine.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 140ºF and the actual temperature is 105'F-114'F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the tomato slicer and the dicer stored under the prep table in the back of the kitchen 2. the tongs and ladles on the storage rack in the food prep area in the back of the kitchen. PIC had all items taken to the warewashing area during the inspection to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of several microwave ovens along the cooks line were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed sanitized. The bleach sanitizer in the dishmachine registered at 0 ppm during the inspection. The PIC contacted the repair company during the inspection. The 3 compartment sink was set up for manual sanitization until the dishmachine can be repaired.
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 and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and stainless steel containers were found stacked while wet after cleaning and 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored throughout the facility with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under multiple sinks throughout the facility were observed to be leaking. Observed the rinse sink and the handsink in the warewashing area, the handsink on the cooks line and the rinse sink along the prep line across from the walk in coolers all to have leaks in the plumbing connections under the sinks.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The waste storage container was observed in disrepair. Observed a hole in the bottom of the dumpster. Waste is leaking out of this hole onto the ground surface.
Correction: Replace the waste storage container.
|
12/01/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed.
-Seal the side of the handsink in the warewashing area.
-All in use utensils are being washed, rinsed and sanitized at least once every 3 hours.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans stored on the rack by the hot prep area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. PIC labeled all bulk food containers during the inspection.
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 - Potentially Hazardous Food - Cold Holding*
Observation: The sliced cheese stored in a pan on ice along the cooks line was observed to be cold holding at improper temperatures. Sliced cheese was measured at 58'F and 57'F. There was not enough ice in the bin to keep this product cold. Discussed using time as a public health control for the cheese with the PIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along several prep tables/coolers and the small cutting boards hanging on the storage rack 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Observed food debris in the spray nozzles inside the dishmachine.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160'F while the actual temperature was 140'F. PIC contacted the repair company during the inspection.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: 1. the skillets, whisk and potato press in the hot prep area 2. the carrot slicer, tongs, ladles and spoons in the prep area. PIC had all items taken to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the ice machine 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of several microwave ovens along the cooks line were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the can opener 2. the exterior of the bulk storage bins.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. The high temperature sanitizing rinse in the dishmachine did not reach above >160'F. PIC contacted the repair company during the inspection and had all dishes manually washed, rinsed and sanitized.
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 and Utensils, Air-Drying Required
Observation: Plastic and stainless steel containers were found stacked while wet after cleaning and 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored throughout the facility with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facilities in the meat room and by the warewashing area are blocked, preventing access by employees for easy handwashing. PIC removed the items blocking the handsinks during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under multiple sinks throughout the facility were observed to be leaking. Observed the rinse sink and the handsink in the warewashing area, the handsink on the cooks line and the rinse sink along the prep line across from the walk in coolers all to have leaks in the plumbing connections under the sinks.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container was observed in disrepair. Observed a hole in the bottom of the dumpster. Waste is leaking out of this hole onto the ground surface.
Correction: Replace the waste storage container.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing stations in the bar and in the meat cooler.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of cleaning: 1. the ceiling vent in the ladies restroom 2. the floor drain by the ice machine (Corrected) 3. the floors in the hot prep area.
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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11/18/2014 | Routine | |
Additional Equipment Temperatures: Bar RIC: 36'F, Bar RIC: 40'F, Dishmachine Surface Temp: 167'F, RIF: 0'F, Meat Display: 42'F
The above observations and the following were discussed with the person in charge:
-Details of the complaint received.
-HACCP Plan requirements.
-Clean the area around the dumpsters and ensure employees are not disposing of mop water on the ground.
-Ensure employees personal items (such as coats and purses) are stored away from food.
-Monitor the meat display cooler. Thermometer measured at 42'F during the inspection. No foods were held in this cooler during the inspection.
Facility has an excellent date marking system. Lots of handwashing observed by all employees throughout the inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prime Rib in the hot holding cabinet was observed to be hot holding at improper temperatures. Prime Rib measured at 125'F internally. PIC reheated the Prime Rib during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the bakery is blocked, preventing access by employees for easy handwashing. Observed a large trash can and sanitizer buckets stored in front of the handsink. PIC removed all equipment preventing access during the inspection,
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the handsink in the bar.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled. Observed several spray bottles containing chemicals stored throughout the facility without being labeled. PIC labeled all spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- HACCP plan SOP contents
Observation: Observed logs being used for required HACCP plan are not being monitored or accurately kept up to date. Facility is not logging final temperatures once the product reaches 41'F in at least 4 hours or 34'F in 48 hours which is required in the facilities HACCP plan.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required. Ensure temperatures are being taken and recorded as required.
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03/26/2014 | Risk Factor Assessment | |
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of 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: Packaging materials observed inside the bar coolers and on equipment stored in the meat walk in cooler.
Correction: Clean the listed non food contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls and plates were observed stored with the food-contact surface facing upward. Observed plates by the bar and bowls and plates on the prep tables stored with the food contact surface facing up.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sinks throughout the kitchen were observed to be blocked, preventing access by employees for easy handwashing. PIC removed all trash cans during the inspection and placed them in the designated areas.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sinks in the bakery, in the meat walk in cooler and by the grill.
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
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Tools/bags noted to be stored in such a way that it is contaminating food contact surfaces. All equipment moved during the inspection and surfaces sanitized.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/22/2013 | Routine | |
Inspection was conducted as a pre-opening inspection for Texas Roadhouse.
The following was discussed with the person in charge:
-Recommend another pre-opening inspection once the facility is finished with construction.
-Ensure the packaging materials are removed from all equipment, coolers, utensils, etc. and they are cleaned and sanitized prior to use.
-Ensure all coolers and freezers are turned on with thermometers provided prior to the next inspection. Coolers should read roughly 38'F to keeps foods at 41'F and below.
-Ensure all ceiling tiles are in place and handsinks are fully equipped with soap, papertowels and a handwashing sign. All handsinks must reach a minimum water temperature of 100'F.
-Please provide a copy of the managers food safety credentials at the next inspection.
-Backflow prevention devices observed on all water lines during this inspection. Grease trap was pumped today, tees observed to be in good condition.
Please contact the health department once the facility is ready for the next inspection. Facility does NOT have permission to order foods at this time.
Handouts Provided: Handwashing signs, Employee Health, Allergens, Cleaning a Slicer, Refrigeration Storage, Cooling Foods, Cooking Temperatures
No violation noted during this evaluation. | 11/04/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 06/27/2013 | Other | |
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