Note...floor tile in dishwashing area in need of repair, ......replace spring at dishwashing area (nozzle in basin),......employee restroom out of soap, needs trash can and cleaning, .......do not thaw meat in sink,............. light out at hood......
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of bleach are not properly stored to prevent the contamination of plates.
Correction: Containers of bleachmust be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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11/18/2015 | Risk Factor | |
- Critical: Package Integrity* (corrected on site) (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 (dented can of cranberry juice).
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (wiping cloths were stored in a detergent soluntion, not a sanitizing solution) .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in prep cooler cold holding at improper temperatures (sliced tomatoes, blue cheese crumbles, pico, and diced tomatoes).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiles are missing by the dishwasher and cooking line.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/10/2015 | Routine | |
Establishment closed at time of inspection due to hot water being unavailable.
- 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)
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 - 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 (raw chicken being stored above fish).
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
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03/02/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit across from the fryers is 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: One of the handwash stations in the kitchen was being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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09/17/2014 | Routine | |
| No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
- Warewash Machines, Internal Baffles (repeated violation)
Observation: The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
Correction: Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
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10/15/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives are stored inbetween tables in areas that are not cleaned.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Macaroni noodles are cooling in a large contain while covered.
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*
Observation: Cooked steak, pico de gallo, sliced tomatoes, shredded cheese, and macaroni noodles are cold holding at improper temperatures in several locations in the kitchen such as the jerk box and prep station.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machines, Internal Baffles
Observation: The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
Correction: Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
- Equipment - Cutting Surfaces
Observation: The cutting boards 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 - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 150ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored next to the drink machine where subject to splash.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations at the bar and cookline are being used as a dump station.
Correction: The handwash facilities identified above are to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections on the ice machine and dish machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/26/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Several wipin cloths are stored on the counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under the ventilation hood.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The tile floor is broken and/or missing at the cook line as well as at the warewashing machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2013 | Routine | |
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