Good cleaning and sanitation practices in kitchen.
Recommend walk-in door gasket replacement or repair to prevent additional cooling loss from unit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoops without handles being used to scoop ice for consumption.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked macaroni noodles and pulled pork cold holding at improper temperatures. Internal temperature measured 64 F and 57F respectively.
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. Note: products were voluntarally discarded by person-in-charge.
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06/12/2015 | Routine | |
Note: Ensure that temperature in kitchen does not become excessively hot--use and maintain HVAC system. Also, provide sanitizer buckets for using during food preparation/service.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Scoops without handles being used to scoop ice.
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.
- Temperature Measuring Devices - Food
Observation: There was no temperature device to meaure food temperatures..
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the some of the refrigerators.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hand sink faucet handles..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Faucet in downstairs women's restroom observed leaking..
Correction: Plumbing systems and components shall be maintained in good repair.
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06/17/2014 | Routine | |
Note: Repeat violation noted above. Violation and long term corrective action discussed with person-in-charge.
- 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: Slicer. Clean and sanitize after each use.
Correction: Clean and sanitize these surfaces for food contact.
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02/21/2014 | Risk Factor | |
Temperature controls in place. Good food storage order/protection practices.
Note: Facility is using time as a public health control for its grilled burgers and chicken breasts. Will discard remaining product at 4 hours.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the hand sink has accumulations of grime and debris on faucet handles and in basin.
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: Small area of ceiling above prep units is not maintained in good repair. Ceiling surface is peeling in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and walls noted in need of cleaning at fryers and ice machine areas.
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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10/23/2013 | Routine | |
Temperature controls in place. Good food storage order/protection practice.
Note: Repeat violation noted above--correct immediately.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. One of the prep units in the kitchen is no longer functioning.
Correction: Remove any unused or non-functioning equipment from the premises.
- 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: Slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Soda line at upstairs unnecessarily exposed at bar # 3. Line is running across floor.
Correction: Relocate or properly cover utility exposed line.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen hand sink.
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
- Physical Facilities in Good Repair
Observation: Small area of floor tile at bar # 1 is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/03/2013 | Routine | |
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