Notes
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Several trays with roasted chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: cut tomatoes, shredded cheeses and chicken wrap cold holding at improper temperatures in the cold salad wells.
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 door gasket to the Traulsen RIC in basement is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: The hand sink basin near dish washing area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/02/2016 | Routine | |
Notes:
Suggested to use time as a public health control on items stored in cold well (salad, sandwich items) since cold wells are not supporting cold holding temperature of 41 F or less
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods in the cold wells throughout serving line 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. Food must be discarded at the end of lunch time.
- Equipment - Good Repair and Proper Adjustment
Observation: Cleveland Auto Sham was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is leaking hot water on the floor. Also 2 compartment prep sink in the main kitchen is missing a pipe (?) that takes extra water from sink.
Correction: Repair the Auto Sham and prep sink 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 160 F.
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.
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09/21/2015 | Routine | |
Facility is closed
No violation noted during this evaluation. | 06/19/2015 | Routine | |
Food deliveries, storage, and intensive cleaning operations in progress.
No violation noted during this evaluation. | 02/27/2015 | Routine | |
Facilities and operation are very clean and orderly
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature opened canned sweet potatoes in large lexan not being adequately cooled to prevent the growth of harmful bacteria. These were found to be at 71 degrees F after storage in the walk-in cooler overnight. Product was discarded.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment and Utensils - Good Repair and Calibration
Observation: The ambient air thermometer in one reach-in refrigerator, and the final rinse thermometer on the dish machine were not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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11/05/2014 | Routine | |
Additional food temps: pasta salad 41
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several prepared ready-to-eat (RTE) TCS foods in the refrigeration unit are 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Lexans 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
Observation: No disposable towels were provided at the hand washing lavatory in the ladies rest room.
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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08/06/2014 | Routine | |
Additional food temperatures: Spinach - 170, Ground beef - 137, Roast - 37, Hamburger - 36, 36, Sausage link (2 hours) - 68, Garden vegetable soup - 179, Beef lentil - 152, Pizza - 148, 148, 152, Potatoes - 142, Chicken (20 minutes) - 75-100, Liquid egg - 45, Omelet toppings - 36-38, Tomato (2 hours) - 45, Melon (2 hours) - 45.
Do not over stock cooler for chicken.
During warmer months, adjustments may need to be made to refrigeration to accommodate food temperatures.
Ensure that thermometers are kept in the warmest part of the refrigerator.
- Food Display (corrected on site)
Observation: Several dessert items on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several items on the salad display cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: 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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04/15/2014 | Routine | |
Additional food temperatures: Tuna salad (30 minutes) - 50, Turkey - 33, Mushroom soup - 180, Melon (sliced 1.5 hours) - 47, Pasta - 41, Egg (chopped 1 hour) - 44, Frozen yogurt - 37, 37, Hot dog - 135.
Sternos are being used in the hot boxes where the gaskets are on order.
Work order has been put in for pizza make table.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee in the dish machine area did not wash hands, prior to donning gloves to handle clean dishes, after handling dirty dishes.
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: 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 Contact with Equipment and Utensils* (corrected on site)
Observation: Employee wearing the same pair of gloves to put raw hamburger patties on the grill and touching cooked French fries.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Thawing (corrected on site)
Observation: Pollock filets observed in large sink basin of water. Ensure water runs continuously (@ 70 degrees) in the sink basin.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils, Air-Drying Required
Observation: Drink 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
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12/06/2013 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Left-over items from previous day registered 40-41 degrees in ambient air of 35 degrees, with condensation under wrappings indicating they were wrapped hot. Mashed potatoes discarded. Just made tuna salad from ambient air ingredients was placed on cold line at 43-45 degrees. Product was returned for short-term freezer storage to rapidly decrease temperature.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken wings and minced pork BBQ are hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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07/16/2013 | Routine | |
Dramatic improvement from previous inspection.
Prepped pizzas are now being placed on speed racks, in the reach-in cooler, beside the pizza make table.
A timer has now been installed on the salad buffet, which alerts employees if foods have gone out of temperature.
Pasta observed cooling was rinsed and placed on ice. Do not cover foods when they are cooling down.
Probe thermometers and swabs have been implemented at every station. Ensure prior to using thermometers and between different tasks that thermometers are sanitized in quaternary ammonium buckets.
Keep up with processes observed during todays inspection to ensure safe food is served.
No violation noted during this evaluation. | 03/27/2013 | Follow-up | |
Additional food temperatures: Turkey - 37, 40, Pork chop - 36, Mac & cheese - 37, Tuna salad (cooling 1 hour) - 49, Milk - 35, Tuna sandwich (prepped 1 hour prior) - 53, Omelet toppings - 38-40, Hamburger - 152, Spinach - 169, Wings - 201, Boiled egg - 43, Rice pudding mixture (cooling 3.5 hours) - 48, Rice pudding - 162, 145.
All violations were corrected during todays inspection.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The shrimp cake was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Cooling* (corrected on site)
Observation: Roast cooked the previous evening were observed at 54 F. Roast were voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta, boiled egg, prepped pizzas cold holding at improper temperatures. Once pizzas are prepped they should be moved to the walk-in prior to being cooked. Do not store at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/19/2013 | Routine | |
Fire call
No violation noted during this evaluation. | 11/05/2010 | Other | |
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