Hand washing sinks available with warm water, soap, and towels. Staff washing hands and wearing gloves with RTE food items. Reviewed proper cooking temps, storing of raw animal products, and employee health code with PIC. PIC had a good knowledge of cooking and holding temps.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
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 <165ºF>.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the gaskets of the grill cabinet units under the grill, various equipment, bottom of refrigeration units, various shelving and prep areas have 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.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The floor drain at the dishmashine is slow to drain, and causing waste water to puddle under the dishmashine.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/02/2016 | Routine | |
| No violation noted during this evaluation. | 01/09/2015 | Other | |
- Non-Food Contact Surfaces
Observation: Virtually all of the equipment has accumulations of grime and debris. Observed huge amounts of grease build-up and encrused food. Also observed water pooling in the bottom of the reach-in refrigerator with food debris floating in it. This build-up creates an unclean and unsanitary area for food storage during cold holding.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the dishes in the mechanical dish-machine not being sanitized. The mechanical dish-machine is not working properly. The final rinse is not reaching 180 degrees F in the final rinse. Also the wash temperature gauage appears to not be functioning.
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.
- Outer Openings - Protected
Observation: Observed an opening at the bottom of the outside entry door - daylight was coming through the bottom and the door- sweep was bent and the plastic strip falling off. Operatror stated that this door sweep will be replaced.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: In the men's restroom a sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/06/2015 | Routine | |
| No violation noted during this evaluation. | 07/01/2014 | Other | |
- Critical: Food - Safe and Unadulterated*
Observation: Observed container of lettuce, and container of tomatoes floating in two to three inches of condensate water.
Correction: OPERATOR DISCARDED THE FOOD AT THE TIME OF EVALUATION.
Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the walk-in refrigerator cold-holding at improper temperatures. The food in this unit was cold-holding @ 44 degrees F and the compressor was running the entire time. The A/C unit in the back of the kitchen was not working and the ambient air-temperature was 90 degrees ! The walk-in refrigerator is working twice as hard to maintain temperatures it will not be able to maintain proper temperatures when the kitchen air temperature is that hot!
Correction: HAVE THIS UNIT FIXED A.S.A.P.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Observed black mold on the interier of the ice-machine, water is pooling in bottom of the cooling units and mold is building up on the inside of the unit. Clean air covers that have dust build-up= dust may filter onto food inside the unit.
Correction: Clean and sanitize these surfaces for food contact.
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05/13/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed dishes/utensils coming out of the mechanical dish-machine not sanitized. The test-strip did not turn indicating that the final rinse reached 180 degrees F.
Correction: OPERATOR CORRECTED AT TIME OF EVALUATION. THE BOOSTER HEATER WAS ADJUSTED AND THE 2ND TEST-STRIP TURNED COMPLETELY BLACK INDICATING THAT 180 DEGREES F WAS OBTAINED IN THE FINAL RINSE. THE DISHES WERE RUN BACK THROUGH THE MACHINE. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/12/2013 | Risk Factor | |
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