- Critical: Employee Health* (corrected on site)
Observation: The person in charge did not know the "Big Five Diseases".
Correction: Corrected by giving them information.
- Critical: Cooling* (corrected on site)
Observation: Observed containers of rice at 47-50°F in the 2 door refrigerator in the prep area.
Correction: Discarded by management. Make sure the food in properly cooled.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottles of cleaner above the prep table in the kitchen.
Correction: Removed.
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02/09/2016 | Risk Factor | |
Note: Very good date marking and organization. Glove changing and handwashing observed.
Cold holding in prep units continues to be a problem. Prep unit to be replaced (ordered). Permit issued.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Cakes are prepared in a private home.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Utensils - In-Use - Between-Use Storage
Observation: Knives stored in sanitizer solution.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed tomato soup (130F) and cheese sauce (117F) improperly reheated for hot holding.
Correction: Reheat to 165F to hold at 135F.
- Cooling Methods (corrected on site)
Observation: Improper cooling methods observed for pulled pork - very deep container of warm (64F) pork in walk in cooler.
Correction: Separate food into shallow pans or layers to facilitate cooling - leave uncovered and/or use ice baths.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods in two prep units at elevated temperatures: salad prep - pico 45, turkey 45
Correction: protein prep - salmon burger 48, salmon 47, fish 47.
- Temperature Measuring Devices (repeated violation)
Observation: Missing thermometers in some prep units.
Correction: Provide visible thermometers in all refrigerators.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: torn door gasket on middle prep unit and walk in cooler.
Correction: Repair or replace to maintain equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards at prep units are heavily scored and stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Storage shelf with panini press is very dusty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: stained ceiling tiles, wall/tile damage at dish machine.
Correction: Maintain physical facilities in good repair. Ceiling tiles in kitchen are acoustic and should be vinyl coated acoustic tiles or some other material that is smooth, nonabsorbent and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors in need of cleaning - especially behind cook line (fryers) and behind ice machine.
Correction: Clean regularly and thoroughly.
- Pests - Controlling Pests*
Observation: Fruit or sewer flies noted in back prep area.
Correction: Eliminate harborage points.
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07/22/2015 | Routine | |
Notes: Cold holding temperatures continue to be a problem on the line. The owner and kitchen manager have a plan in place to monitor temperatures throughout the day and to adjust operations/equipment as needed. Watch cooling crab cake mix (crab is heated prior to mixing). Do not place in refrigerator tightly covered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed elevated food temperatures in salad prep unit and raw protein prep unit: turkey 55F, cheese 47F, pico 49F, egg 48F
Correction: meatloaf 48F, salmon 50F, burger 48F, shrimp 51F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer left soiled.
Correction: Clean and sanitize after each use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
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04/07/2015 | Risk Factor | |
Note: Watch food in middle prep unit on line - marginal temperatures of 43/44F.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle ready to eat bacon and touch a cooked burger with 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: Cooling* (corrected on site)
Observation: Observed cheese sauce made yesterday improperly cooled, still at 59F.
Correction: Discarded. Cool foods rapidly from 135F to 70F in 2 hours then to 41F in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: salmon double stacked in top of prep unit 47-48F, quiche left out of temperature control at 61F, some marginally high temps in middle prep unit (crab 45F, turkey 44F).
Correction: Maintain all TCS product at <41F. Do not double stack pans of food in top prep wells to help maintain temperature.
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11/17/2014 | Risk Factor | |
Permit issued
No violation noted during this evaluation. | 07/10/2014 | Follow-up | |
This is a reinspection for the proper operability/temperature requirements of the 2 cook line cold tables/low boy refrigeration units and the rear prep area reach-in.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed raw potatoes being stored on the rear kitchen flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1. Observed several foods in the cold table #2 (cook line) above 41 degrees (shrimp 49 degrees, ham 45 degrees, chicken 46 degrees, etc). Per cook these foods were placed in unit in the morning. 2. Observed foods in cold table/low boy #2 (cook line) above 41 degrees (pasta 46 degrees). 3. Observed foods in the rear reach-in unit above 41 degrees (stuffing 47 degrees, mushroom sauce 50 degrees). 7/1/14 - Follow Up - All 3 units ambient air temperatures exceeded 41 degrees. Foods exceeded 41 degrees. (Per the kitchen manager, the foods have been in the unit overnight).
Correction: 1. Have the unit checked/serviced
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the rear reach-in refrigeration unit and walk-in vault with no dates/wrong dates (month).
Correction: Provide dates/correct dates on foods prepared/held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed shelving (kitchen entrance) that are in need of scraping/painted/re-covered).
Correction: All surfaces must be smooth, nonabsorbent and easily cleanable.
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of thermometers in several refrigeration units (cold tables, rear reach-in units).
Correction: Supply thermometers in all refrigeration units.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed the lack of a Quaternary chemical test kit on site for the wiping cloth solutions.
Correction: Obtain and use the test kit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn refrigeration door gaskets on the low boy unit at the end of the cook line.
Correction: Replace the torn gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed badly scarred cutting boards at all 3 cold tables.
Correction: Resurface/replace the cutting boards.
- Refuse Outside Receptacles (repeated violation)
Observation: Observed the dumpster doors/lids open.
Correction: Keep the lids/doors closed.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Observed a cell phone on the cold table #1 cutting board.
Correction: Refrain from storing personal items on food contact surfaces. Removed.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of handwashing signs in the male/female restrooms.
Correction: Supply handwashing signs at all handsinks used by foodservice personnel.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed soiled flooring at end of cook line.
Correction: Clean the flooring underneath the cook line equipment (end of line).
|
07/08/2014 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed raw potatoes being stored on the rear kitchen flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Observed several foods in the cold table #2 (cook line) above 41 degrees (shrimp 49 degrees, ham 45 degrees, chicken 46 degrees, etc). Per cook these foods were placed in unit in the morning. 2. Observed foods in cold table/low boy #2 (cook line) above 41 degrees (pasta 46 degrees). 3. Observed foods in the rear reach-in unit above 41 degrees (stuffing 47 degrees, mushroom sauce 50 degrees).
Correction: 1. Have the unit checked/serviced
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the rear reach-in refrigeration unit and walk-in vault with no dates/wrong dates (month).
Correction: Provide dates/correct dates on foods prepared/held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed shelving (kitchen entrance) that are in need of scraping/painted/re-covered).
Correction: All surfaces must be smooth, nonabsorbent and easily cleanable.
- Temperature Measuring Devices
Observation: Observed the lack of thermometers in several refrigeration units (cold tables, rear reach-in units).
Correction: Supply thermometers in all refrigeration units.
- Sanitizing Solutions, Testing Devices
Observation: Observed the lack of a Quaternary chemical test kit on site for the wiping cloth solutions.
Correction: Obtain and use the test kit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn refrigeration door gaskets on the low boy unit at the end of the cook line.
Correction: Replace the torn gaskets.
- Equipment - Cutting Surfaces
Observation: Observed badly scarred cutting boards at all 3 cold tables.
Correction: Resurface/replace the cutting boards.
- Refuse Outside Receptacles
Observation: Observed the dumpster doors/lids open.
Correction: Keep the lids/doors closed.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Observed a cell phone on the cold table #1 cutting board.
Correction: Refrain from storing personal items on food contact surfaces. Removed.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of handwashing signs in the male/female restrooms.
Correction: Supply handwashing signs at all handsinks used by foodservice personnel.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed soiled flooring at end of cook line.
Correction: Clean the flooring underneath the cook line equipment (end of line).
|
06/26/2014 | Routine | |
Standardization training inspection with another EHS.
No violation noted during this evaluation. | 11/20/2013 | Training | |
Follow up to inspection of 6/10/13 and original of 5/28/13. Items 610, 1800, 1570 were corrected. #3180 corrected cleaning 7/3. Items 3170 corrected by contract to cover walk-in floor with diamond plate. Issued annual permit.
No violation noted during this evaluation. | 07/18/2013 | Follow-up | |
Item #820A1 corrected by time control. Item #1580 corrected by resurfacing cutting boards. Section 3045 corrected. Gaskets ordered. Continue to work on list from 5/28/13.
No violation noted during this evaluation. | 06/10/2013 | Follow-up | |
Follow up to inspection of 5/28/13. Walk-in box temperatures checked. Food temperatures not cooling to 41 degrees. Move raw meats and ultra pasteurized dairy products to other refrigeration. Bacon fritter mix was discarded. Refrigerator company was called and is responding. Monitor temperatures after refrigeration company works on unit.
No violation noted during this evaluation. | 05/29/2013 | Follow-up | |
Dishmachine chlorine levels satisfactory. Gloves worn. ice bath cooling of cheese sauce - good. Monitor temperatures in walk-in box to ensure temperature drops down quickly after today's deliveries.
- Food Storage - Clean and Dry Location
Observation: Observed containers stored on floor in walk-in.
Correction: Correct by storing on shelving 6" off floor.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed French fries held at cook line not at 135 degrees.
Correction: Correct by holding hot or cold or use time control (set up time control).
- Equipment - Good Repair and Proper Adjustment
Observation: Observed gaskets torn on prep unit refrigerators.
Correction: Correct by replacing gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: gaskets, exterior of equipment.
Correction: Correct by cleaning.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no employee handwash sign in restroom and bar.
Correction: Correct by providing sign.
- Lighting, Intensity
Observation: Observed light not at proper intensity in slicer area.
Correction: Correct by providing 50 foot candles of light.
- Physical Facilities in Good Repair
Observation: Observed floor not in good repair at rear door and threshold. Walk-in floor not smooth and easily cleanable.
Correction: Correct by repairing missing tile, repair loose threshold. Correct by providing smooth, easily cleanable surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean: walk-in, under equipment, along walls.
Correction: Correct by cleaning.
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05/28/2013 | Routine | |
This visit is due to a handwashing/Norovirus training session. The handwashing DVD was shown. Norovirus was discussed/fact sheet was left on site. In attendance was the executive chef.
No violation noted during this evaluation. | 12/27/2012 | Training | |
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