Good handwashing and glove usage observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All food and the prep unit by the cook line was cold holding at improper temperatures. Voluntarily discarded. Unit is running warm and operator has called in maintenance to repair.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Expo prep unit.
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.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
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12/12/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle in upstaris bin in directed.
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
Observation: There was no temperature measuring device located in the 2-door cook's prep unit and the keg walk-in cooler..
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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate was dripping onto a covered container containing food.
Correction: Store foods in an appropriate manner or use trays, etc to prevent condensate drippage..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents and adjacent celing tiles 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Correction:
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01/20/2015 | Routine | |
Temperature controls in place. Good date marking practices.
Note: Adjust cleaning schedule as necessary to ensure that facility is maintained in a clean and sanitary manner.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed an employee's purse stored on a food contact surface.
Correction: Protect food from miscellaneous sources of contamination. Povide adequate storage for employee personal belongings (lockers, etc.)
- Equipment - Good Repair and Proper Adjustment
Observation: Components of the can operner base are in disrepair..
Correction: Repair or replace can opener.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor soiled under dry storage shelving and is 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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09/03/2014 | Routine | |
Operator to purchase a digital thermometer or thermocouple for ease of measuring product temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods cold holding in cook's prep unit at improper temperatures (foods held in walk-in overnight). Internal product and ambient temrperatures measured 51 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Thermostat not set properly--product moved knob. Setting readjusted and operator to monitor, ensuring temperature stabalizes
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05/12/2014 | Risk Factor | |
Today, follow-up inspection. Majority of violations have been corrected. Corrective actions begun for wall repairs.
No violation noted during this evaluation. | 01/08/2014 | Follow-up | |
This department to perform a follow-up inspection on or around January 8, 2014. Walls must be repaired within 90 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Warewashing Equipment, Cleaning Frequency
Observation: The dish racks are heavily soiled and are showing signs of excessive wear.
Correction: Replacement recommended.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap observed under kitchen exterior door.
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.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Several areas in the kichen are not protected from possible entry of pests. Several wall bases observed open.
Correction: Repair walls of the food establishment so as to protect against possible pest entry.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under kitchen equipment and along edges 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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12/26/2013 | Routine | |
Temperature controls in place. Good food storage/date marking practice.
Reminder: Do not store foods (condiments included) overnight in patio area.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the dish racks are no longer smooth and rigid-- contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace dish racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade and base..
Correction: Clean and sanitize these surfaces for food contact.
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08/26/2013 | Routine | |
Above violations reviewed with person-in-charge. Corrective action taken.
- Critical: Hands - When to Wash* (corrected on site)
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.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Utenils stored in dishroom bins.
Correction: Clean and sanitize these surfaces for food contact.
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04/30/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
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