Old 2-door refrigerator is prep. area is stop working - all food has been removed - to be replaced.
- Food Storage - Clean and Dry Location
Observation: Pans and other food containers are stored directly on the floor in the walk-in freezer. When moving soiled containers from floor to prep. station you have a high potential of contaminating that food surface and then the food.
Correction: Store these containers of food at least 6 inches off the floor. When moving soiled containers from floor to prep. station you have a high potential of contaminating that food surface and then the food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the various lower storage shelves in the kitchen are RUSTY and consequently, easily cleanable. Some metal storage shelves in dry and walk-in storage are also rusting.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Need remove rust and repaint.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in almost all refrigerator and freezer, where potentially hazardous foods are stored.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wooden shelves in warewasher area 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. Clean or remove
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Corners of wall and behind dishwash table have mold/mildew buildup noted and are 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors especially under the cooking line, but also under most equipment throughout establishment noted in need of cleaning. FLOOR UNDER COOKING LINE IS CAKED WITH GREASE AND FOOD DEBRIS. Floors in outside walk-in refrigerator and walk-in freezer in kitchen are soiled.
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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01/21/2016 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee in kitchen 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
- Equipment - Good Repair and Proper Adjustment
Observation: The gasket for the door of the walk-in freezer is leaking so much that very much frosted inside.
Correction: Repair/replace gasket.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Sweet shirt lying on cutting board at salad preparation.
Correction: Remove potentially soiled clothing off food contact equipment, to avoid contamination.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the 2-door refrigerator in prep. bar.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mold/mildew on walls in dishwash area and around walk-in freezer door.
Correction: Need clean off mold/mildew off walls in dishwasher and walk-in freezer entery areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in and under equipment in prep. line and kitchen areas 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.
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10/01/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after disposing of trash and then coming back to prepare food. Also, no wash hands before put on 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.
- Hair Restraints - Effectiveness
Observation: Employee 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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the 2-door refrigerator behind front line.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in service area and in bar noted in need of cleaning. Especially under equipment.
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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05/14/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of some of the walk-in refrigerator shelves in the kitchen (lower) and bread refrigerator are not corrosion resistant, nonabsorbent, and/or smooth. RUSTY
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust and dirt on the following nonfood-food contact surfaces: Dry storage shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the 2-door refrigerator, next to the cooking line.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under and behind the cooking line (grease and soil) and the wall behind the dish table and warewasher (mold and mildew) 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.
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02/05/2015 | Routine | |
New dishwasher/warewasher = 100 ppm chlorine and wiping clothes = 200 ppm QUATS - both ok
Need to rack up leaves that have collect in back outside service area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes (45°F) and cut chicken (45°F), right prep. refrigerator, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Towel used under cutting board
Correction: Use rubber mat instead of cloth under cutting board
- Equipment - Cutting Surfaces (corrected on site)
Observation: The blue cutting board 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior small beer cooler in bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Steady stream leak at hand wash sink for bar.
Correction: Turn off cold water under sink until can fix leak.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. 2 exterior doors to bar do not have self-closers.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Kitchen
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mold on exterior wall of walk-in freezer and floor of bar 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.
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10/24/2014 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: ONe staff person without hat and 2 others with hats so not restrain front hair - all are preparating food.
Correction: Need use effective hair restraints for all food prep. staff.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cases of food stored on walk-in freezer floor and when taking pans of food out of prep. refrigerator placede on floor.
Correction: Do not store containers of food on floor, to avoid later contamination of food contact prep. tables and or refrigeration units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1/2 and 1/2 in waitress refrigerator. (48°F)
Correction: Move 1/2 and 1/2 to better refrigerator
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked noodles (51°F), fish (51°F) heavy fish (48°F), far right preparation refrigerator cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Need to adjust refrigerator to colder and/or move to other refrigeration.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: The handwashing sink at bar does not have hot and cold running water.
Correction: Turn on so mixes to create temperate water of about 100°F
- Plumbing System Maintained in Good Repair
Observation: Handwash sink cold and hot control knobs are hard to operate and leaking water from same faucet and junction of faucet of 3-compartment sink leaking.
Correction: Fix hand wash control knobs and fix leaks.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Only single check valve on hose with faucet outside back door.
Correction: INstall double-check valve with atmospheric break on hose with nozzle.
- Outer Openings - Protected
Observation: Missing self closer on back door.
Correction: Need to install self closer on back screen door or solid door. Suggest screen door.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cooking line 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.
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07/17/2014 | Routine | |
- 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
- 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.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Mold/mildew inside functional but not currently used refrigerator in bar.
Correction: Clean and sanitize the refrigerator before food is put in it.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink in the bar is not providing hot or cold water.
Correction: Need to repair plumbing so that hand wash sinks works. Until that happens, wash hands in bar 3-compartment sink. Until handsink fixed, use bar 3-compartment sink for only handwashing - take all glasses to dishwashing machine.
- Plumbing System Maintained in Good Repair
Observation: Men's room toilet running constantly.
Correction: REPAIR TO AVOID FLOODING SEWAGE SYSTEM.
- Plumbing System Maintained in Good Repair
Observation: Hoses attached to outside faucet do not have backflow device installed.
Correction: Need to install backflow device on faucet where hoses attached.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back kitchen and dishwashing area.
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
Observation: Mold and mildew building up on surface in and around dishwasher.
Correction: Need to clean around dishwashing area to keep mold and mildew down.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor around and under bar, behind cooking line 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.
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04/18/2014 | Routine | |
Better clean soda holster in bar.
QUATS sanitizer for wiping clothes = 200 ppm -ok
100 ppm Chlorine in dishwasher - ok
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bulk containers of crystals and powders and spices/herbs
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 (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Various pans of food stored on floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing sink water supply is off at bar due to broken line (from exteme cold weather) - leak.
Correction: Repair man to fix this afternoon. Use hand wipes or sanitizer water - 100 ppm Chlorine or 200 ppm QUATS for rinsing hands until hot and cold water fully functional at hand wash sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under cooking line and in bar area 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.
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01/10/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bulk container in kitchen and bulk container in cooking line and squeeze and pour bottles on cooking line.
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 (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Plastic pans with food within, on walk-in freezer floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of mold/mildew on interior of drink cooler in bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cooking line 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.
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10/10/2013 | Follow-up | |
Light bulb out over toilet in men's bathroom.
Need to show designation of which foods covered by customer advisor statement on menu - next printing - suggest use asterisk (*)
Chlorine sanitizer in dishwasher = 50 PPM - ok
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Prep. staff hair and cook beard.
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
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bulk container in kitchen and bulk container in cooking line and squeeze and pour bottles on cooking line.
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: Food stored on the floor or food stored less than 6" above the floor. Plastic pans with food within, on walk-in freezer floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut beef and cut chicken in R prepartion refrigerator (employee facing R) (46-47°F) 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 - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted chest freezer (waitress area) that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold/mildew on interior of drink cooler in bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Soda gun holster draining to floor.
Correction: Should drain to properly trapped drain or at lease bucket.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cooking line 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.
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10/03/2013 | Routine | |
DO NOT STORE PANS OF FOOD, BOXES OF FOOD OR ANYTHING ELSE THAT HAS POTENTIAL TO COME IN CONTACT WITH FOOD CONTACT PREPARATION TABLE OR OTHER FOOD CONTACT SURFACE ON FLOOR IN WALK-IN FREEZER OR ELSEWHERE.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Herbs and spices and squeeze bottles.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Many scoops stored with handles in bulk food products
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* (corrected on site) (repeated violation)
Observation: Cut chicken in 2-door refrigerator cold holding at improper temperatures (45°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. 2-door refrigerator is too full and limited air flow within. Need to move so that better air flow and do not cover PHF until 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Soda holsters for bar and waitress area drain to floor and ice bin at soda dispensing empties to a bucket.
Correction: Need to empty soda holsters and ice bin to properly trapped plumbing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in walk-in freezer, dry storage, bar and waitress area 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.
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07/05/2013 | Follow-up | |
QUATS sanitizer for wiping clothes = 200 PPM - ok
Chlorine in dishmachine = 100 PPM - ok
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Excessive unkept beard on one cook.
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*
Observation: Cook tasting lobster bisque with finger.
Correction: Use one time use spoon.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Herbs and spices and squeeze bottles.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Many scoops stored with handles in bulk food products
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: Cooling*
Observation: Large pieces of smoked pork in walk-in refrigerator for more than 6 hr. Stacked above top of 4 inch metal pan, covered with plastic wrap.
Correction: Need to cut large pieces of meat into smaller pieces and then put on shallow metal pans and leave uncovered to cool quickly. Do not put in refrigeration hot (> 135°F).
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chunked beef and chicken in 2-door refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. 2-door refrigerator is too full and limited air flow within. Need to move so that better air flow and do not cover PHF until 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATS and Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: CLean glasses at waitress are are stored on soiled shelves.
Correction: Clean shelves regularly.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean knives stored on soiled magnetic stirp in front and other knives stuffed behind storage rack in kitchen.
Correction: Clean magnetic storage strip and do not store knives where can not clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed filling drinking water pitcher from hand wash sink.
Correction: Fill from clean 3-compartment sink or other than hand wash sink.
- Plumbing System Maintained in Good Repair
Observation: Soda holsters for bar and waitress area drain to floor and ice bin at soda dispensing empties to a bucket.
Correction: Need to empty soda holsters and ice bin to properly trapped plumbing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in walk-in freezer, dry storage, bar and waitress area 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.
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06/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Landing Restaurant, 773 Ashmeade Road, Moneta, VA 24121 »