- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk container of food thickener observed unlabeled.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza puree observed hot holding at improper temperature on the steam table .
Correction: Reheat the food to 165 Deg. for 15 seconds, then place on the steam table at 135 Deg. F. or above.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface Hobart reach in door gasket, and wire shelving inside the Hobart reach in refrigerator observed with an accumulation 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 (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor in the walk in refrigerator, in dry storage area and dishwashing area is not sealed.
Correction: Seal or install new floor covering to make floors in all these areas smooth and easily cleanable.
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03/21/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the True reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. A work order has been submitted to replace the door gasket.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The concrete floor outside the walk in refrigerator and in dry storage room is not smooth and easily cleanable.
Correction: Resurface or repaint the floor to make it smooth and easily cleanable.
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01/08/2016 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cabinet below the coffee maker in the kitchen observed not corrosion resistant, nonabsorbent, and/or smooth: observed rusted. .
Correction: Resurface to provide a smooth, impervious and easily cleanable surface. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer in the kitchen observed in a condition that prevents necessary maintenance and easy cleaning: excess frost build-up observed on freezer's interior. .
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bottom interior surface of the True reach in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the dry storage area, automatic dishwasher area and in the walk in refrigerator is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. New acrylic floor coatings are more durable than floor paint and are recommended.
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10/26/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wire shelves in the walk in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted.
Correction: Resurface or replace shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning: excess frost observed on freezer interior.
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor outside the walk in refrigerator has an accumulation of grime and debris
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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07/20/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelves in the walk in refrigertor are not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted.
Correction: Clean or resurface the shelves to present a smooth, impervious and easilty cleanable. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wash basin in the three compartment sink as an accumulation of food debris and grime.
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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04/27/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, liquid eggs, milk and yogurt observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Ensure all refrigeration units are checked every 2 to 4 hours, and upon opening of the operation.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in refrigerator.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: chlorine concentration was below 10 parts per million (PPM).
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F. Use one of the compartments of the 3-compartment sink to expose dishes for 30 seconds to a minute to chlorine concentration of 50 to 100 PPM after dishes come out of the dishwasher. PIC has made a call to contractor to repair/adjust the automatic dishwasher.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the dishwashing area is not maintained in good repair
Correction: Seal the floor to ensure the surface is smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) heavy cream in the refrigerator, the food should have been discarded 10 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the utensil drawers in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth: paper liners in use.
Correction: Remove the paper liners. Paper liners create a breeding environment for insects and impair cleaning efforts. The utensil drawers interior surfaces are stainless steel
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer observed in a state of disrepair and damaged, chest lid is in poor repair.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the light shields above the stove has an accumulation of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor in the dishwashing area is not maintained in good repair
Correction: Install tile or seal the concrete to present a smooth, impervious and easily-cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
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10/31/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground beef, liquid eggs and butter observed cold holding at improper temperature in the walk in refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and or debris:
- Back surfaces of baking pans.
- Shelves for cabinet under the coffee pot.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the dry storage room and floor for the walk in refrigerator has an accumulation of grime and/or debris.
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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07/22/2014 | Routine | |
- Food Contact Surfaces - Cleanability*
Observation: The nonfood contact surface of the bottom shelf of the food prep table in the kitchen is deteriorated making it not easily cleanable.
Correction: Re-surface the shelf to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Wire rack holding spices.
- Interior of True Reach in Freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor near the Hobart reach in refrigerator is not maintained in good repair
Correction: crack observed at floor/wall juncture. Several florescent light tubes observed burned out in the kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor of the walk in refrigerator in the Dry Storage Room has an accumulation of liquid food debris.
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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04/29/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Milk the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the automatic dishwasher has an accumulation of grime and debris.
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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01/30/2014 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dishware cabinets (door handle areas) are not corrosion resistant, nonabsorbent, and/or smooth: paint observed rough/peeling.
Correction: Resurface the dish cabinet doors. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven (top interior surface) 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 surface of the following equipment has an accumulation of grime and debris
- Bottom shelf of coffee machine table.
- Can opener bracket
- Wire shelves of the Hobart reach in refrigerator
- Shroud of the box fan.
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: Plastic cups 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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10/09/2013 | Routine | |
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the spatula is deteriorated. .
Correction: Replace the spatula to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime/and or debris:
- Handwashing sink in the kitchen.
- Dish Trolley, interior surfaces
- Pipes under the hand washing sink in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the dishwashing room is not smooth and easily cleanable: several tiles are missing. .
Correction: Repair or replace floor tiles to provide a surface that is smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen (especially under and behind equipment and at floor/wall junctures) have a accumulation of grime and/or debris.
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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07/24/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Lactaid Milk was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- 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: Meat Slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener bracket has an accumulation 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 Compartment sink is leaking.
Correction: Repair the leaking pipe. Plumbing systems and components shall be maintained in good repair.
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04/19/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Base of the table top blender
- Interior surfaces of the dish caddy
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor in the dishwasher room is not maintained in good repair: several floor tiles missing.
Correction: Replace the missing floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/16/2013 | Routine | |
Had dialogue with PIC. He stated he does re-use meat loaf for meat sauce, but it is all within dates and temperatures. He denies that any food service worker fails to wear gloves when needed, i.e. when handing ready-to-eat (RTE) foods. He also stated he enforces handwashing: hands are washed when necessary. He denied that any food that every dropped on the floor was reused. Leftover meat sauce was observed in the reach in refrigerator cooling, and was properly dated. No grounds for action.
No violation noted during this evaluation. | 02/01/2012 | Complaint | |
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