- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Glassfront cooler in third floor kitchen, temperatures were high but not out of temperature. Door handle in the Seasons Kitchen for the refrigerator door is in need of repair.
Correction: Repair the glassfront cooler to proper temperatures. Repair the refrigerator door handle.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: High temperature dishwasher not reaching high enough temperature to sanitize in small kitchen.
Correction: Clean and sanitize these surfaces for food contact. Repair the dishwasher to ensure that dishwasher is sanitizing dishes. All dishes will be sent to main kitchen for wash, rinse and sanitizing.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the freezer floor W.I.F. has 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.
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07/12/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the @FISH/SEAFOOD@ containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. Could not melt the wax tape in Piedmont kitchen.
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. Person in charge agreed to use main kitchen dishwasher or three compartment sink.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the hand sinks and soap dispernsers in main kitchen 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Sanitizer
Correction: Label spray bottles with contents or discard.
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06/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cantaloupe 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 - Good Repair and Proper Adjustment
Observation: The glass door refrigerator in piedmont kitchen running at elevated temperature.
Correction: Repair the glass door refrigerator 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 top and in the main kitchen 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quat sanitizing solution used was not at an acceptable concentration.
Correction: Quat sanitizer at high concentration. Person in charge agreed to dilute the sanitizer until at proper concentration until the automatic dispenser is repaired and dispenses at the correct levels.
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03/10/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta Salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Pasta Salad was voluntarily discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: panini press.
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. Cleaned during inspection.
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12/06/2013 | Routine | |
Quaternary ammonium sanitizer in wet wiping cloth bucket tested at an acceptable concentration of 400 ppm
Dish machine sanitizing effectively - turned test tape
Dietary manager took appropriate corrective action - foods out of temperature voluntarily discarded.
Recommend food safety training for floor staff working in kitchens.
Recommend lowering refrigeration equipment temperature settings to achieve ambient temperature of 37-38 F to ensure foods are maintained at 41 F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures. Observed fresh fruit cups, ham and creamer in Seasons refrigerator and fresh fruit cups in cafe display case cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hand sink next to cafe has 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front of kitchrn next to cafe is being used for purposes other than washing hands. Observed food debris in hand sink indicating possible use as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/30/2013 | Routine | |
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