- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: A very heavy accumulation of dust, grease and oil was observed on the interior surfaces of the exhaust hood above the stoves.
Correction: Nonfood-contact surfaces must be cleaned at a frequency that prevents the accumulation of grime, dust, food or other build-up on their surfaces.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: A heavy-wall 2" rubber hose was observed lying on the floor of a walk area. The hose is used to carry waste water from a trough at the back of the stoves to a floor drain near the walk-in cooler door.;Utility service lines are not to be unnecessarily exposed, are not to be installed on the floor, and cannot obstruct the cleaning of floors.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several overhead fluorescent tube bulbs in the kitchen area are not shielded.
Correction: Bulbs above exposed foods must be shielded, or shatter resistant.
- Outer Openings - Protected (repeated violation)
Observation: A hole, approximately 6"x 6", was observed near the bottom of the rear screen door.
Correction: Windows and doors of a food establishment are to be protected against the entry of insects and rodents.
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03/15/2016 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Boxes of food were observed stored on the kitchen floor.
Correction: Food shall be protected from contamination by storing the food at least 6" above the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods stored in the walk-in refrigerator were observed above the regulatory maximum temperatures for these foods.
Correction: Potentially hazardous foods stored in cold hold must be 41 degrees or lower.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in refrigerator is not sufficiently meeting the cold hold demands for the foods stored in the unit.
Correction: The walk-in refrigerator must be repaired and made capable of maintaining proper cold hold food temperatures, or it must be replaced with additional refrigeration units as necessary to maintain cold hold food temperatures. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: A very heavy accumulation of dust, grease and oil was observed on the interior surfaces of the exhaust hood above the stoves.
Correction: Nonfood-contact surfaces must be cleaned at a frequency that prevents the accumulation of grime, dust, food or other build-up on their surfaces.
- Floors, Walls, and Ceilings, Utility Lines
Observation: A heavy-wall 2" rubber hose was observed lying on the floor of a walk area. The hose is used to carry waste water from a trough at the back of the stoves to a floor drain near the walk-in cooler door.;Utility service lines are not to be unnecessarily exposed, are not to be installed on the floor, and cannot obstruct the cleaning of floors.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several overhead fluorescent tube bulbs in the kitchen area are not shielded.
Correction: Bulbs above exposed foods must be shielded, or shatter resistant.
- Outer Openings - Protected
Observation: A hole, approximately 6"x 6", was observed near the bottom of the rear screen door.
Correction: Windows and doors of a food establishment are to be protected against the entry of insects and rodents.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Several pairs of shoes were observed stored under the front edge of the 3-door refrigeration unit in the kitchen.
Correction: The shoes were removed to an area outside of the kitchen.
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03/10/2016 | Routine | |
Discussed temperature of walk-in refrigerator being at and maintaining foods at borderline 41°F. This could become a critical issue during warmer weather.
- Food Storage - Clean and Dry Location
Observation: Throughout the kitchen, including the walk-in refrigerator, boxes and containers of packaged food and food serve items were observed sitting on the floor.
Correction: All areas of floor must be easily accessible for cleaning, and foods must be a minimum of 6" above floor to prevent contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Fluorescent bulbs above exposed foods in kitchen were observed without shields.
Correction: Light bulbs above exposed foods must be coated or shielded.
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02/04/2015 | Routine | |
Discussed the importance of maintaining refrigerated foods at 41°F or below, and instructing kitchen employees to be aware of the walk-in refrigerator door remaining closed as much as possible.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Two rice cookers were observed sitting on the floor (with rice in cookers).
Correction: The cookers were removed from the floor and placed on a small table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All foods checked in the walk-in refrigerator were found at 43°F.
Correction: The door of the walk-in refrigerator remained closed throughout the remainder of the inspection visit (approximately one hour), and a re-check of the unit temperature and food temperatures found that all temperatures were within required food safety range.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: Warewash water temperature is reaching a maximum temperature of 115°F. The manufacturer operating instructions require the temperature to reach a minimum of 120°F.
Correction: The warewash machine lease company was contacted about the problem, and a new warewash machine with a preheater will be installed in this facility. Until the new machine is installed all cookware and dinnerware will be washed and sanitized in the 3-bay sink.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Several overhead fluorescent tubes were observed without protective shielding.
Correction: Additional protective shields were located and placed on the fluorescent tubes.
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08/28/2014 | Routine | |
Discussed the practice of removing smaller amounts of garlic-in-oil from refrigeration and discarding unused amount after four hours. Discussed maintaining cleanliness of non-food contact surfaces throughout the kitchen.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site) (repeated violation)
Observation: The maximum wash and rinse water temperatures of the warewash machine were observed at 110°F. (The manufacturer's data plate specifies a minimum temperature of 120°F at both wash and rinse cycles).
Correction: The staff was directed not to use the warewash machine until it has be repaired and working properly. Until repaired, all items are to be washed and sanitized in the 3 bay sink.
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04/23/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Plastic disposable cups were observed lying in large rice and sugar storage bins. The handle of a plastic scoop was also oberved lying in contact with sugar in the sugar storage bin.
Correction: The plastic disposable cups were removed from the bins and clean scoops were placed in the sugar and rice bins with the handles up.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The maximum wash temperature reached in the warewash machine was 102°F. (each of five complete wash/rinse cycles)
Correction: In-house maintenance will increase the temperature setting of the kitchen dedicated water heater or, if necessary, insulate the hot water pipe leading to the warewash machine.
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12/27/2013 | Routine | |
Please allow the ware wash machine to run three cycles before 1st use in order that wash and rinse temperatures can be obtained for both (120°F).
- Light Bulbs Protective Shielding
Observation: The non-working light tubes at reach-in unit are not shielded.
Correction: All lighting above exposed foods must be shatter resistant or be shielded.
- Lighting, Intensity
Observation: The overhead light tubes at the 3-door reach-in are not in working order.
Correction: The overhead lighting at the 3-door reach-in must be made operable.
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08/07/2013 | Routine | |
*Please have service provider for warewash machine check the slow temperature rise. The machine would not reach minimum rinse temperature of 120°F until cycled 6-7 times.
The PIC and other food staff were instructed to always open the frozen, vacuum sealed packages of clams when removed from the freezer for thawing.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The hand sink was observed not draining the water in the basin.
Correction: Motel maintenance was called immediately, repairs were made, and the sink was then observed draining properly.
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04/18/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meats were observed stored above ready-to-eat foods in the walk-in refrigerator.
Correction: The raw meats and ready-to-eat foods were re-arranged.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils were observed stored in a container of water.
Correction: Utensils were washed/ sanitized and returned to a clean container without water.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Containers of food were observed stored on the walk-in refrigerator floor.
Correction: Portable racks were placed under the containers, providing at least 6" clearance between the containers and the floor surface.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: After numerous wash/ rinse cycles the ware wash machine continued to reach a maximum temperature of 110°F (the minimum rinse temperature required for this machine is 120° F).
Correction: A call was made to Ecolab, the contracted machine owner and service provider. Until the temperature problem is corrected the kitchen staff will use a sink bay for the sanitizing rinse of all food contact items.
- Non-Food Contact Surfaces
Observation: The underside of the exhaust hood was observed in a very soiled condition, with several areas dripping oil.
Correction: The exhaust hood must be cleaned at a frequency necessary to preclude accumulation of dripping oil.
- Outer Openings - Protected (corrected on site)
Observation: The screen door return spring was observed broken and not returning the door to its closed position.
Correction: The spring was replaced and the door is self-closing.
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01/23/2013 | Routine | |
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