Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- 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 on the rack near the 3 compartment sink: mixing bowl, scoop, and measuring cup. PIC relocated all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
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01/12/2016 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Cooling*
Observation: Whole turkeys and Irish Bangers noted not being adequately cooled to prevent the growth of harmful bacteria. Foods were cooked last night, temperature during inspection was Turkeys 48'F and Irish Bangers 45'F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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10/14/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink near the prep sink, the 3-compartment sink and the dirty staging table on the dish machine are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-inside of the steamer, 2-inside of the fryer cabinet, 3-the upsplash of the coffee makers, 4-the phone and soap dispenser near the front hand sink, 5-the stand mixer.
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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08/21/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash*
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 wearing gloves drop a pair of tongs on the floor, pick them up and take them to the dish room. Then they changed gloves without washing their hands. Employee was instructed to wash their hands when changing gloves.
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
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored in sinks throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of cut corn and tater tots in the freezer and a case of potatoes in the dry storage room stored on the floor. Items were moved from the floors.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Link sausages were hot holding at improper temperatures on the service line. Sausages were re-heated to 165'F during inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard on the shelves in the dry storage room is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard was removed during inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink near the prep sink, the 3-compartment sink and the dirty staging table on the dish machine are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the can opener blade and the food slicer were observed soiled to sight and touch. Items were taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surface of the ice machine, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-inside of the steamer, 2-inside of the fryer cabinet, 3-the upsplash of the coffee makers, 4-the phone and soap dispenser near the front hand sink, 5-the stand mixer.
Correction: Clean the surface 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: Several plastic cambros were found stacked while wet after cleaning and chemical sanitization on the clean pot rack.
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 - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease and debris 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.
- Physical Facilities in Good Repair
Observation: The ceiling near the ventilation hood in the kitchen is not maintained in good repair. There is a leak coming from the ceiling in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the door between the kitchen and the dining room, 2-the wall near the stand mixer and the dishroom, 3-the floor sinks throughout the kitchen, 4-the inside of the back door in the kitchen, 5-the spice shelf, 6-the walls behind the dish machine.
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)
Observation: Working containers of dish soap are not properly labeled. Observed several squeeze bottles of dish soap stored throughout the kitchen that were not labeled. Bottles were labeled during 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.
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07/20/2015 | Routine | |
Abbreviations: PIC=person in charge
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. PIC corrected.
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
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) shelf inside of the steamer cabinet 2) bottom shelves of prep tables 3) exterior of RIC 4) exterior of blenders
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel food pans that were 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back exit door is in need of a new gasket.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Employee restroom is unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open. PIC closed door.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. The quaternary ammonium sanitizer in the sanitizing bucket measured at 500 ppm. PIC adjusted to 200 ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/27/2014 | Routine | |
Returned to facility due to an outbreak of illness, several residents and employees have been ill. The entire kitchen has been sanitized. Kitchen is preparing meals and serving them in disposable containers with single-service utensils. The dining room and pub remain closed so residents are receiving their meals in their apartments.
Dining room shall remain closed at least 24 hours following cessation of symptoms and at least 48 hours have passed since onset of symptoms.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Observed employees preparing RTE foods without proper hair restraint.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees handling RTE foods, sliced tomatoes, lettuce and sliced cheese, with their bare hands. Foods were disposed of by PIC.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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03/10/2014 | Other | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 03/07/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled food containers of sugar, flour and panko.
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.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of food stored on the floor in the WIC, WIF and dry storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: 1) shelves underneath prep tables 2) inside and out of ovens 3) top and sides of stove 4) sides of fryer 5) inside of plate warmer cabinet
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel pans and glasses that 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the entrance to the kitchen is being used for purposes other than washing hands. Observed coffee ground in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employees bathroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind and underneath all equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed container of bleach stored under the wait station in cabinet with single service items. PIC removed bleach and returned to proper storage place.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/22/2013 | Routine | |
Sanitizer: Quaternary Ammonia concentration in wiping bucket at 200ppm and three compartment sink at 200ppm
Discussed with Person in Charge:
1. Employee Health
2. Cooling Procedures
3. Ensure cleaned equipment is allowed to dry properly
4. Enure working food containers are properly labeled
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- 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: Deli Slicer, Can opener and a lexan pitcher. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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06/18/2013 | Risk Factor | |
No violations observed at this time
No violation noted during this evaluation. | 04/10/2013 | Complaint | |
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