The data logger was placed in the salad unit to monitor temperature for 24 hours period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes in the front salad prep station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/09/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- a few flies observed in the kitchen prep area. Eliminate flies from kitchen.
The follow-up inspection will occur on July 9, 2015.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Sanitizing wipes used instead of hand washing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meat balls classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes in the front salad prep station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The front salad prep unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust salad unit to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the left top refrigerated drawer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the right 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The water hose used in the back soup prep area is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near salad prep station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employees restroom and hand sink near salad station.
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
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07/01/2015 | Routine | |
Notes:
Facility got an approval to replace and old dish machine.
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All TCS in the cold well above cook line cold holding at improper temperatures. Containers overloaded with food were portioned and relocated.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Plumbing System Maintained in Good Repair
Observation: Pipes under 3 VAT bar sink are leaking along with hose in the prep area (ROP area).
Correction: Repair and maintain all plumbing components and fixtures.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. "Raid" insect spray bottles stored in the chemical closet and being used as needed.
Correction: Remove unnecessary poisonous or toxic materials.
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02/27/2015 | Routine | |
Addl temp: sauted vegetables-38F-40F, maet sauce-157F, meat ballls-139F - 175F, mushroom alfredo- 164F, tuscan blend mixture-42F
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the wait/expo area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in rear ROP/line and side prep areas.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (ROP/line area)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- HACCP plan SOP contents (repeated violation)
Observation: The staff had not previously recorded the am temperature readings for the Alfredo sauce ROP product. In addition, the facility was unable to download themost recent data logger recordings review for the cold holding capability for the walk-in cooler. The facility's intranet could not be accessed by management at this time-corporate is addressing the issue at this time..
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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10/08/2014 | Routine | |
Facility needs to continue working on checking over dishes to make sure they come completely clean before being placed back on the clean shelving. Some wet stacking still taking place.
Foods have been reorganized in the WIC to effectively separate raw from ready-to-eat product.
Ice machine is being wiped down/cleaned more thoroughly.
Masking tape is being kept on the salad MUT cooler stating what time each pan of sliced tomatoes is placed out for use.
Cooling logs are being filled in every hour as required in the SOP and the data logger information is downloaded once a month. The data logger information is to be kept printed out on file for review during future inspections. Alarm is set to go off if the WIC rises above 38 F. Records show it did not rise above 41 F.
Plate cart is being wiped down more routinely.
- 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: assorted metal pans (stored on low shelving under a prep table) had food residues still adhering to them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Assorted metal pans 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.
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05/15/2014 | Follow-up | |
Additional temperatures taken:
middle drawers: pasta 41
- Critical: Hands - When to Wash*
Observation: Waitstaff observed handling dirty dishes and failing to wash hands before beginninng preparations and handling other food orders.Staff washing dishes failed to wash and then reglove between handling dirty and clean dishes. Gloves were changed by the dishwasher assistant, but no hand washing.
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.
- 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. Steak and fish stored on same sheet tray in WIC. Raw sausage stored over top cooked sausage.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pastas, milk at the bar, and parmasean sour cream cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Sliced tomatoes (for salads) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: assorted metal pans (stored on low shelving under a prep table) had food residues still adhering to them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold present along the interior upper surfaces of the two ice machines. Heavier build-ups in the right machine.
Correction: Clean the interior surfaces of the ice machines at a frequency necessary to prevent mold build-ups , or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cart used to store clean plates had food residues/spills on it. Cart was almost empty and needed to be wiped clean before restocking.
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: Assorted metal pans 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory closest to the WIC.
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
- HACCP plan SOP contents (repeated violation)
Observation: Staff are not documenting the temperatures on the cooling log every hour as stated in the facility's SOP for HACCP plan. Data logger data on the cold holding capacity of the WIC is not being downloaded or reviewed.
Correction: Per the SOP for a HACCP plan, cooling temperatures are to be recorded every hour on the hour. ROP sauces and soups must be stored at/under 38 F and data logger data is required to check on the WICs ability to function properly.
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05/05/2014 | Routine | |
A routine inspection was done as part of a standardization exercise by OEHS.
No violation noted during this evaluation. | 11/06/2013 | Routine | |
Additional temperatures taken:
drawers under burner: chx scampi 33, linguine 39
right pasta drawers: cheese ravioli 39, spaghetti 40
right MUT: pizza sauce, sausage, sliced tomatoes, pico, chx parmasean, stuffed mushrooms 34-40
ice bath ROP items: minestrone (!hr) 76, marinara (1hr) 91, brodetto (pre-existing) 39, 5 cheese marinara (2hr) 78,61
- HACCP plan SOP contents
Observation: A copy of the facility's HACCP plan is not kept on site for ROP procedures.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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05/22/2013 | Routine | |
A routine inspection done as part of a standardization exercise.
No violation noted during this evaluation. | 01/09/2013 | Routine | |
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