All corrections made. Under Grill observed at 41 degrees. ETEC serviced fire suppression as well as fire extinguisher. New cutting board observed. Over the 3 vat sink sanitizer observed at 300ppm.
No violation noted during this evaluation. | 10/29/2015 | Follow-up | |
Reviewed menu. Raw chicken and raw hamburger recieved. Minimal cooling of items cooked in advance: grilled chicken and chili. Discussed Cooling. Consumer Advisory observed for hamburger and breakfast egg option. Few foods observed at 45°. Items were within proper date range so will be used in 4 days total. Good use of handwashing and glove use. CDC handouts discussed and given.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Philly steak cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Under the Grill RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair or improper adjustment: quatt sanitizer prefill at 3 vat sink and Under the Grill RIC, Fire suppression system and fire extinguisher
Correction: Repair or adjust the equipment 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Prep RIC 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice scoop observed unprotected from contamination.
Correction: Store ice scoop in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following Physical structures noted in need of cleaning: floor/coving areas throughout 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.
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09/30/2015 | Routine | |
On site plan view consultant conducted by request of PIC
No violation noted during this evaluation. | 08/04/2014 | Other | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) letuce with their bare hands.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad, chicken salad, and hotdogs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 hand sink and 3-compartment sink are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is 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 surfaces of the sides of the refrigeration units and cook's line equipment have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are not tight fitting
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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08/04/2014 | Routine | |
Quat 200 ppm. 3 compartment sink 113 degrees. Form 1-B present.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) food in the drawer refrigeration unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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02/20/2014 | Routine | |
Chlorine sanitizer ~ 100 ppm. Hand washing observed, gloves used. Employee health policy present. Date marking observed. No violations cited.
No violation noted during this evaluation. | 07/31/2013 | Routine | |
Quat 200 ppm. Recommend placing thermometers in all cold hold equipment. Hand washing observed. Kitchen manager knowledgeable regarding foodborne illnesses. Reviewed new menu, consumer advisory in place and in compliance.
- Hand Drying Provision (corrected on site)
Observation: Observed hand sink lacking paper towels.
Correction: Recommend providing hand drying provisions at all hand sinks.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed containers of tooth whitening compound stored above food.
Correction: Recommend that chemical be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/28/2013 | Risk Factor | |
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