Note: Discussed with the manger on duty concerning date marking of the waffle batter and appropriately removing the date marking labels from the waffle batter containers. Also discussed was adequately cooling of recently prepped TCS food products ( ie cut tomatoes) before being placed on the cookline maketable unit for food service/customer orders.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and diced ham on the cookline maketable unit were cold holding at improper temperatures.(sliced tomatoes- 43F- 44F and diced ham- 44F). The operator voluntarily discarded the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front service line refrigeration units were observed torn/in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/14/2016 | Follow-up | |
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( the female cook was observed cracking and handling raw shelled eggs, sliced cheeses and toast with the same gloved hands) .
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site)
Observation: The chili previously cooked and cooled since last night, in the front reach-in cooler measured 96F - 102F)
Correction: the chili was noted not being adequately cooled to prevent the growth of harmful bacteria. The operator voluntarily discarded the chili.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced an diced tomatoes on the cookline maketable unit were cold holding at improper temperatures. Also packaged containers of half & half were cold holding at improper temperatures. (sliced & diced tomatoes- 53F, 54F, half & half- 63F-64F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) waffle batter in the line Delfield refrigeration unit is not properly dated for disposition ( containers of waffle batter were observed dated prep-2/17 and use by 2/23 and prep 2/23 and use by 2/29) .
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front service line refrigeration units were observed torn/in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Pests - Controlling Pests*
Observation: A few live flies were observed in the back prep/warewashing area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/02/2016 | Routine | |
Note: Discussion on extermination services to address the flies noted in the front service area and cleaning frequency for the front service equipment also occurred at this time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front service/prep area reach-in coolers and maketable unit were in poor repair (torn).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/06/2015 | Follow-up | |
The operator provided metal probe thermometers and chlorine test strips at this time. The facility's current permit was also hand delivered at this time.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( the female cook/grill person was observed handling raw bacon and steak product with her gloved hands and then handle toast, plates and utensils without changing gloves and handwashing, between activities).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut and diced tomatoes and diced ham, on the front service maketable unit were cold holding at improper temperatures ( diced/cut tomatoes-.47F, 44F and diced ham-44F). The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front service/prep area reach-in coolers and maketable unit were in poor repair (torn).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: slime-like residue observed on the interior of the ice machine and old food and grease observed between the flat top and grill and the refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the front prep/warewashing/cookline was observed with a soiled plastic container in the handsink basin
Correction: the handwash station is being used as a dump station.
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10/28/2015 | Routine | |
Fax or email serv-safe report to inspector once it has been received.
Make sure chlorine sanitizer is not above 200 ppm.
The hand sink in the men's rest-room is getting to the point where it needs to be caulked.
Make sure to date mark ready-to-eat foods within 24 hours.
Several flies noted in the facility. Facility had just received a truck. Change the fly strip by the back door.
Clean the bottoms of the Delfied reach-in coolers.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grits hot holding at improper temperatures. The grits that were hot holding by the three compartment sink were not being surrounded by pans and only a small amount of water was noted in the steam table. Product was reheated to 165 F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the Delifield coolers on the cook line are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the dish machine is being used for purposes other than washing hands. (coffee observed in the sink basin) Hand sink by the bag in a box system was also observed with stains that looked like soda.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the women's rest-room.
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.
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06/24/2015 | Routine | |
Please fax all management certification for this location to 717-6106.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to several Delfield reach-in coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/19/2015 | Routine | |
Water and mold noted under soda dispenser. A few fruit flies were noted but no cockroaches were seen during todays inspection. Pest technican serviced facility on 09/26 and on 10/09. Clean the area under the soda dispenser immediately. Fax work order when this area has been repaired. This area should be serviced ASAP.
Label shell eggs immediately when they are taken from the cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle batter cold holding at improper temperatures. Waffle batter was on the counter upon arrival and then was moved to the under counter cooler. Do not leave waffle batter on the counter!
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on two of the Delfield reach-ins, on the cook line, are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cabinet underneath the soda dispenser, cabinet underneath tea dispensers and under the dish machine noted in need of cleaning. HEAVY build-up of soda syrup noted under the soda dispenser area. This area is creating an attraction for pest. Cabinet under the soda dispensers was cleaned during todays inspection.
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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10/10/2014 | Follow-up | |
According to the most recent report from the pest technician on 09/11/2014, he noted that area under the soda dispenser was in need of cleaning and this was creating a problem with fruit flies. Pest technician did not note an issue with cockroaches during his inspection on 09/11. Recommended to division manager to have pest technician make him aware of every time he visits the facility.
Ice buckets must be left upside down.
Will return on/about 10/09/2014 for a follow-up inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee going from dirty to clean dishes did not wash her hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handling raw shell eggs and bread without changing her gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle batter, chopped ham and cheese slices cold holding at improper temperatures. Do not leave waffle batter on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on two of the Delfield reach-ins, on the cook line, are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (corrected on site) (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: dishes above the grill.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of the ice machine noted with build-up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: High temperature dish machine was not reaching the required 160 F temperature to properly sanitize dishes. Operator reset the booster heater and dish machine rinse temperature was observed at 180 F.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand washing sink by the dish machine was being used to rinse syrup containers. Observed an employee dump her drink in the back hand sink.
Correction: The handwash facilities identified above are to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cabinet underneath the soda dispenser, cabinet underneath tea dispensers and under the dish machine noted in need of cleaning. HEAVY build-up of soda syrup noted under the soda dispenser area. This area is creating an attraction for pest. Cabinet under the soda dispensers was cleaned during todays inspection.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Cockroaches and fruit flies noted in the facility. The majority of pest are congregating under the soda dispenser area. Pest technician was called during todays inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/25/2014 | Routine | |
Dish machine rinse was observed at 176 F.
Gaskets have been ordered for the coolers.
No violation noted during this evaluation. | 06/23/2014 | Follow-up | |
Label shell eggs when they are placed at room temperature.
A few flies noted during todays inspection.
Repair technician called during inspection to repair dish machine.
Check vegetables to ensure they have been pre-washed prior to serving.
Will return on/about June 23, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle batter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the reach-in meat cooler and reach-in in the waitstaff area is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: High temperature dish machine is not reaching the required 160 F for proper sanitization. Along with exterior thermometer only reading 155 F, thermolabels did not change color.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Forks were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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06/13/2014 | Routine | |
Additional food temperatures: Sliced tomato (prepped 2 hours prior) 47-48, Steak - 39, Hamburger - 30, chicken (cooked) - 174, Pork - 31.
Sliced tomatoes should be cooled down, prior to being placed in the top of the make table. Recommended smaller portions and lids for make table to ensure foods are held at 41 F or below.
A few fruit flies noted in the facility.
Stopped by later to discuss report and check food temperatures, of the items in the top of the make table, while I was there.
Tomato observed at 41 F and diced ham observed at 41-43 F, with warmer temperatures at the top.
- Gloves - Use Limitation
Observation: Observed manager touch clothes and handle ready-to-eat foods, while wearing the same gloves.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grits hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Diced ham cold holding at improper temperatures. Waffle batter observed sitting on the counter. Waffle batter moved the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Fly strip by the back door observed with heavy accumulation of flies and fruit flies.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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01/07/2014 | Routine | |
Additional temps
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (an open box of raw steak products were observed stored above open containers of reconstituted hashbrowns in the commissary area walk-in cooler).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (bucket was observed stored in the ice bin of the rear ice machine).
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: Cut tomatoes on top of the front service cold rail was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/12/2013 | Routine | |
Additional food temperatures: Sausage gravy - 164-174, Steak - 37.
- Critical: Hands - When to Wash*
Observation: Employee observed donning a new pair gloves, between different tasks, without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle mixture (egg & half/half mix) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Raw shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: Steam table in back used to hold back-up grits observed with heavy build-up of grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Fly strip by back door observed with large accumulation of flies strip discarded
Correction: Move closer to back to door next time strip is displayed.
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04/02/2013 | Routine | |
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