- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese cake cold holding at improper temperatures.
Correction: Items on the cold plate relocated to a cooler capable of holding temperatures at 41 below. Operator to track product temperatures.
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09/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese cake on the cold plate grab and go cold holding at improper temperatures
Correction: Operator agreed to go to time as a control for the grab and go cold plate. The product still had an hour left on the product before it needed to be discarded. Operator to track and verify temperature or use time if temperature can not be maitained at 41 degrees or less.
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05/05/2015 | Risk Factor | |
Operator to clean inside of the dishmachine and the dish area in general. Requesting a copy of the dishmachine logs from next week to follow up on corrective action.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Staff have not been properly drained on the proper operation of the dishmachine. Dishmachine was in use today not functioning properly.
Correction: Train all dishwashers on how to monitor the dishmachine ensuring that it is properly wash, rinsing, and sanitizing. Discussed with supervisor how to monitor the dishmachine they are to train staff. Request copies of the logs recorded for the machine be emailed to the health department by the end of the month.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken marsala hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator reheated the product to above 165 during the inspection. Discussed long term corrective actions with the operator during the inspection. Ensuring the water level in the steam well is a certian hight and or using deeper pans.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). Rinse did not turn wax strip digital read out at 167.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. Maintanence called during the inspection dishmachine turned wax strip after called rinse measured at 190.
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01/21/2015 | Risk Factor | |
Facility to send a plan for long term corrective action concerning the dishmachine and the cold holding for the cheese. Leaving contact information for the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese in the grill drawers cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated during the inspection. Facility to come up with a long term corrective action to this issue.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). Staff tested the unit found a test strip the facility used that had not turned rinse only registered 130 staff had not informed manager and the machine found still in use during the inspection.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. Operator switched to use the three compartment sink verified the set up during the inspection. Operator called repair man during the inspection. Train staff an the proper corrective action when the dishmachine in not operating properly. This is a repeat violation long term corrective action needed for the dishmachine operator to come up with a solution to this issue.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Packages observed open in stock room and not covered back after opening to go plates, and fry boxes.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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09/09/2014 | Routine | |
Leaving cooling logs for the operator to track cooling methods this has been a repeat violation that has to be corrected for the long term. A good detail cleaning is needed in the facility.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pasta and cheese mixture noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator discarded product during the inspection. Leaving cooling logs for the operator to verify cooling methods once verified staff are to repeat the methods that work, Operator discarded product during the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the pizza station storing dough bins, at the grill filling up water for hot holding containers, and at the dishmachine si filling up water for hot holding stations is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Operator had staff remove equipment during the inspection. Long term corrective action operator to train all staff in not blocking handsinks.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the at the dishmachine.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator provided soap during the inspection.
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05/06/2014 | Risk Factor | |
Leaving cooling logs for the operator.
- Critical: Cooling* (corrected on site)
Observation: Pasta and cheese mixture noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator discarded the product found out of temperature during the inspection. Left cooling logs and discussed cooling methods during the inspection.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at at the dishmachine and at the grill was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Repair man repaired the mixing valve was was not operting properly.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dish room batteries were did in the dispenser and at the pizza station.
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. Operator provided batteries and paper towels during the inspection.
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01/23/2014 | Risk Factor | |
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Pasta sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Operator reheated the product to 180 during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese cake cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocted during the inspection had maintanece onsite to work on the display unit.
- 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 quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The slicer arm was observed in a state of disrepair and damaged ahs a palstic peice coming off and into the slice.
Correction: Repair the slicer 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 @EQUIPMENT@, 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 areas of the slicer has accumulations 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front area and the back preperation area missing batteries in the despensor.
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. Operator corrected the papper towels for both during the inspection. Train staff to replace towels or batteries as needed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the the preperation area and the serving area noted in need of cleaning.
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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09/11/2013 | Routine | |
Operator to work on cleaning the inside of the dishmachine and detail clean floors and walls under and behind equipment and the outside of equipment employee health is in place.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Marinaria classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
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03/05/2013 | Risk Factor | |
Request the operator contact the health department when the ware washing machine is corrected.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded 7 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator discarded during the inspection.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 138.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Operator contacted repair man during the inspection and swithched to three compartment sink
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. No pressure was registered on the gauge.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Operator agreed to use the three compartment sink.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment washed rinsed and sanitized int he three compartment sink..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Correct concentraion acheived.
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12/06/2012 | Routine | |
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