Overall mixed inspection. On arrival observed process cooking fish, with breading, frying pans, oven, back to frying pans then topped with diced tomatoes and herbs. Although no actual cross contamination seen the following two steps noted that created high risk for cross contamination: 1) gloved hands used for breading(touching raw fish and breading) holding skillet handle and handle not cleaned / sanitized during entire cooking process. Handles never again touched directly by hands - gloved hands - pot holders used. 2) Tongs used to turn fish half way through cooking placed on preparation counter through most of process and counter not cleaned and sanitized until most of the way through the process with containers of tomatoes, herbs etc. near area with contamination. Handwashing not seen after removal of gloves from handling raw fish and breading, so cook asked at end of inspection - and handwashing not done - discussed always wash hands after handling raw meat, fish etc. even if gloves are removed and changed. Frequent glove changes observed. Final cook temperatures not checked - color of fish used, discussed take representative temperatures, correct thermometer present. Overall good food temperatures, poor labeling and preparation refrigerator with poor storage. Employee health with good knowledge of symptoms, and diseases both by memory and checking flyer already posted - however, staff did not understand when to return from diagnosed or close exposure to reportable diseases. ENSURE all staff understand policy. Sanitizing done - but when checked wiping bucket with no residual - training done for all issues noted. Cleaning declined. Updated food card needed for PIC.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: PIC/main cook, without a hair cover. Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Following items noted: 1) Raw chicken above raw fish and shrimp, raw steak and hamburger above ready to eat squeeze bottles in preparation refrigeration bottom holding. 2) Jar of sauce, in Mason Jar, stored in walk in refrigerator with facility food.
Correction: 1) Meats etc. removed from preparation refrigerator to either discard or package and freeze. Discussed correct storage to prevent cross contamination. 2) Manager stated sauce is made from ingredients from restaurant depot - discussed, if staff food is allowed to be brought to the facility, it must be stored below and completely separate from facility food - (considered food from unapproved source) and must not be handled or prepared so that it may get into facility food. Sauce removed to take home.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several leftovers seen dated with 15-18 November present and others such as dressing made in the facility to use with shrimp and other sauces etc. made here not labeled.
Correction: Discard all leftovers > 7 days old. Label all leftovers with date item was opened or prepared and ensure if item is not used within 7 days it is discarded. Ensure all dressings, sauces, butters etc. made in facility are treated as time and temperature controlled foods and date labeled. Also discussed, small portions of raw meats etc. taken from freezer at a time placed in preparation refrigerator for use (facility only open Friday, Saturday and Sunday). If food not used, it returned to freezer and taken out for one more weekend - ensure a labeling system is used to keep raw product from being kept too long. All expired foods discarded and others less than 7 days old labeled.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: 1) Dishmachine with no residual seen for sanitizing solution. 2) Wiping bucket with no residual when tested.
Correction: 1) Per manager dishmachine with residual when tested before meal, new bottle of sanitizer in place - machine primed 3-4 times then residual present 50 -100 ppm Cl. 2) Wiping bucket changed with new solution tested at 200 ppm. Discussed, test solution when made and change as needed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and some walls with build up and debris noted especially under shelving, under and behind trash can etc.
Correction: Ensure entire floors are swept and mopped each day facility open. Missing cleaning up debris both attracts pests, it also delays detection and elimination of pests.
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12/06/2015 | Routine | |
Overall mixed inspection. Dinner tonight described as one of the busiest of the year, and some preparation for meal still ongoing during time to cook meal. Suggested for expected busy meals, begin and finish prep before beginning of meal. Good handwashing by wait staff both for waiting tables and dishwashing. Good overall cold and hot holding temperatures for items held in hot or cold holding - some foods not maintained in either. Good employee health knowledge for symptoms and diseases, without understanding return time for either - all discussed, ensure all staff are trained. Some cross contamination, cooling and reheating issues noted and addressed. Noted bottom shelf in Walk in refrigerator appears too close to the floor, suggest raising. Discussed, kitchen checked between 98-117 F in cooks area with infrared thermometer not aimed at stove, etc. Discussed, hood system checked and functioning at full capacity. Air system, with best air flow coming from employee bathroom with door propped open. Noted, door must remain closed, to prevent especially flies from going in the rest-room then to the kitchen. Check air system for improvements.
- Critical: Employee Health* (corrected on site)
Observation: Staff questioned uncertain of how employee health policy works.
Correction: Policy reviewed, new flyer will be sent. Review with all staff.
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools* (corrected on site)
Observation: Staff member preparing food with pustular acne on face.
Correction: Reviewed with kitchen manager and resort manager, ensure member has any open / or pustular lesions covered with impermeable dressings if working in the kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: CORRECTED DURING INSPECTION 1) After cook battered raw shrimp and put them in the fryer - touched fryer basket handle and preparation refrigerator door handle with hands before handwashing.
CORRECTED DURING INSPECTION 2) When asked if cooking temperature checked on pork, cook inserted two different thermometers into meat without sanitizing.
Correction: 1) Reviewed contamination issue, discussed, wash hands first - handles cleaned with sanitizing solution.
2) Reviewed always sanitize probe thermometers before testing food temperatures and clean afterwards to prevent contamination of foods. If wiping bucket is not easily accessible - does not have good, clean sanitizing solution, use wipes - either ETOH or sanitizer wipes for food service - not wipes sold to wipe down kitchen counters etc. ie Clorox wipes - with chemicals other than sanitizing solution present.
- Cooling Methods (corrected on site)
Observation: Mashed potatoes stored in deep bus tub > 4 inches deep with lid on tested at 94 F x 30 minutes.
Correction: Discussed, cooling thick foods like mashed potatoes best done by spreading out with thin layer of food on large tray such as sheet pan, done during inspection. Temperature check potatoes to ensure they reach 70 F within 2 hours, then 41 F within 4 hrs.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Extra insert pans of vegetables etc. made and set on side counter about 1 hr temperature checked in the 120's, hot holding at improper temperatures.
Correction: Discussed, food must be either held hot, held cold, or use time as a public health control. Reheat items and hot hold until use. Food will be discarded at the end of the meal period. After review with resort manager, noted, hot holding box present and works, but not used. If hot box not working, use oven or other hot holding to keep foods at temperature. Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items prepared for meal, but cooling, and cold holding not put in place for good holding as follows:
-Spaghetti cooked 3 hrs ago checked in 80's, Discussed in the past with head cook (likely different cook) that process is not safe. Spaghetti cooked then set out in bus tub at Room Temp, then flash heated in pan with boiling water, drained and topped with reheated sauce, without consideration for time or temperature.
-Fresh salsa made but not put in ice Room Temp
-Sauce fresh from Walk in Refrigerator set out on counter at RT - still with good temperature 42 F.
-Raw pork cuts in pan 2 layers deep with ziplock bags of ice on top checked at 41 under ice, but 50's where not covered by ice and between layers.
Correction: Discussed ensure preparation includes having items in hot or cold holding - reheated first if necessary before busy meal begins. Spaghetti kept using time and cooled to 42 within 20 minutes in ice bath, then put in cold holding with ice. As spaghetti becomes mushy when hot holding, prepare pasta, cool, cold hold, then "reheat for service" as a safe method. Salsa placed in pan in tub with ice for cold holding - have in place by beginning of meal - not storing at room temp. Sauce also placed in pan in tub of ice to hold until reheating. Pork - one layer taken from pan and placed in pan in walk in refrigerator. Ice kept on top of pork. Discussed with resort manager, an additional reach in refrigerator near to the cooks line recommended for additional cold holding.
- Pests - Controlling Pests*
Observation: Some flies present in kitchen, maybe 6-7 during meal preparation.
Correction: Currently trash collected in open cans, suggest good foot pedal type of cans. Also pest control input and treatments if required.
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07/31/2015 | Routine | |
Overall excellent. No food preparation seen, but inspection before cook and server starting to prepare Christmas cookies, so able to discuss issues with staff. Excellent knowledge for employee health policy, excellent knowledge concerning eight major allergens, identification and prevention of exposure, excellent food temperatures, storage and labeling and handwashing. Facility clean and well organized, sanitizer prepared before arrival of EHS. Noted wiping bucket sanitizer from pre-mix system with inconsistent test results, system with leak present. Suggest use Chlorine and call for repair of system. Done during inspection. Due to increasing instances of problems with chemical systems, suggest testing each batch of sanitizer when it is made.
No violation noted during this evaluation. | 12/19/2014 | Risk Factor | |
Inspection done when facility not in operation. Kitchen clean, well organized with bleach and test strips in place, good food temperatures, good storage to prevent contamination and leftovers labeled, with clarification needed. New employee health flyer given and discussed. Noted, kitchen fan in need of cleaning and some equipment handles sticky. Please clean.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: One package of cheese outdated. Other leftovers with dates that appear outdated, however, very likely came from freezer and new date from removal from freezer not listed.
Correction: Outdated cheese voluntarily discarded. Discussed with owner, ensure good process in place to track dates for foods packaged and placed in freezer for future use.
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05/07/2014 | Risk Factor | |
Per phone conversation with manager, dishmachine and chemical pre-mix systems repaired 16 Jul 13.
No violation noted during this evaluation. | 07/16/2013 | Routine | |
Overall excellent sanitation. Noted good handwashing, overall good glove use, clean well organized facility, good food storage to prevent cross contamination, and good food temperatures. Noted process for cooked pasta, cook ahead, take out from cold holding, hold in tepid water then reheat when ordered. Suggest, cold hold, and reheat when ordered or if keeping out for quality ensure food reheated within 2 hours or less. When checked process today, food out and reheated within 1 hour.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Overall good glove use, but noted bare hand contact with bread.
Correction: Discussed with manager and staff using gloves for handling bread.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: CORRECTED DURING INSPECTION 1) Dish machine chlorine tested at < 50 ppm Cl after run and primed.
2) Auto mix system for quats testing < 150 ppm.
Correction: 1) Use dish machine to clean dishes, sanitize in 3 vat sink with Cl.
2) Discontinue use of quats tonight, use available Cl. Contact chemical representative for pre-mix system and dishmachine.
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07/12/2013 | Risk Factor | |
Overall excellent sanitation. Noted, clean well organized facility with sanitizer in place at 200 ppm Cl and used, good handwashing, good glove use, good food temperatures, labeling, and storage. Noted, one sealed container of ready to eat food stored under unwashed vegetables in the walk in refrigerator - corrected, ensure all kitchen staff are trained. Additionally, a box and food stored in a bus tub, stored on the floor in the walk in freezer. Both corrected during the inspection. Discussed, cross contamination risk of taking boxes or containers stored on the floor and placing them on food prep tables to use food. Manager will train staff.
No violation noted during this evaluation. | 02/08/2013 | Risk Factor | |
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