Thermometers in all refrigeration units. Hand sinks functioning and stocked. No violations observed. Permit issued.
No violation noted during this evaluation. | 01/27/2016 | Routine | |
Note: found bacon at 128 degrees, chafing dish at 150 degrees (ok). Found eggs at 173 degrees. Bacon and eggs are precooked. Upon my arrival there was no one in kitchen or monitoring breakfast buffet. Later learned PIC was doing laundry. Request written plan for foodhandler training, repair/replace white refrigerator and toxic storage.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Foodhandler/PIC could not state safe hot holding temperature or produce thermometer.
Correction: Respond correctly to relevant questions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found white refrigerator at 48-51 degrees and no thermometer.
Correction: Hold cold foods at 41 degrees or below.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Found spray bottle "Comet" cleaner on shelf with food.
Correction: Store all toxics away/below food at all times.
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06/30/2015 | Follow-up | |
Kitchen is very cluttered, disorganized, poor cleaning. Kitchen apparently used by three separate functions (breakfast, catering, happy hour). Unclear if there is coordinated foodservice management.
- Critical: Demonstration of Knowledge*
Observation: Foodhandler/PIC could not state safe hot holding temperature or produce thermometer.
Correction: Respond correctly to relevant questions.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Found sausage in chafing dish at 115 degrees.
Correction: Hold hot foods at 135 degrees or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found white refrigerator at 48-51 degrees and no thermometer.
Correction: Hold cold foods at 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found many open containers of foods lacking date label.
Correction: Provide date label for all opened TCS foods.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Found panini grill encrusted with food and debris.
Correction: Clean and keep clean.
- Hand Drying Provision (repeated violation)
Observation: No towels at either handsink.
Correction: Provide towels at every handsink (kitchen and bar) at all times.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Found toxic (Sterno) stored with canned foods.
Correction: Store all toxics away/below foods.
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06/24/2015 | Risk Factor | |
Permit issued
No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
You need to get the handwash sink at the bar set up with hand soap, paper towels and a handwash sign. PIC moved the glasses that were over and next to the sink and subject to splash. Make sure the bar employees use the hand sink and wash their hands before beginning work and as necessary during their shift. Bar not open at the time of this inspection.
- Nonfood Contact Surfaces (repeated violation)
Observation: Chill containers that are frozen before use are damaged.
Correction: Replace damaged containers.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometer in the reach in cooler in the self-service area.
Correction: Provide thermometer in this refrigerator.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen or bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: No paper towels at hand sinks in bar and kitchen.
Correction: Provide paper towels at each hand sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash signs at hand sink in bar.
Correction: Provide hand wash signs at bar hand sink.
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11/10/2014 | Follow-up | |
Item 8 was found OUT of compliance (form wouldn't let me select OUT) - 3020 - No hand soap at handsinks in kitchen or bar. Provide soap at each handsink. 3030 - No paper towels at handsinks in kitchen or at bar. Provide paper towels at each hand sink. 3045 - No handwash sign at handsinks in kitchen, bar or restrooms. Provide signs reminding employees to wash their hands before returning to work at each handsink.
Discussed consumer advisory requirements. Menu changes are expected when new oven is delivered.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Pan of raw chicken stored over lettuce and cheese.
Correction: PIC moved chicken to bottom shelf.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Open container of pork barbecue does not have expiration date on package and is not marked with a date opened or use by date.
Correction: Date mark and use within 7 days. PIC discarded the barbecue.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Chili date marked 10/24 in reach in cooler.
Correction: PIC discarded the chili. Use commercially prepared TCS foods that are opened and held in refrigerator within 7 days.
- Nonfood Contact Surfaces
Observation: Chill containers that are frozen before use are damaged.
Correction: Replace damaged containers.
- Temperature Measuring Devices
Observation: No thermometer in the reach in cooler in the self-service area.
Correction: Provide thermometer in this refrigerator.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine is not clean.
Correction: Clean ice machine as often as necessary to prevent growth of mildew/mold.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items stored on floor..
Correction: Store single service items on shelves at least 6 inches above the floor.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen or bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
- Hand Drying Provision
Observation: No paper towels at hand sinks in bar and kitchen.
Correction: Provide paper towels at each hand sink.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash signs at hand sink in bar.
Correction: Provide hand wash signs at bar hand sink.
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11/03/2014 | Routine | |
Gloves worn during prep. Dishmachine temperatures satisfactory. No critical violations observed.
- Food Storage - Clean and Dry Location
Observation: Observed canned drinks stored below handsink.
Correction: Correct by moving to protected storage area.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed box of single serve items stored on floor.
Correction: Correct by storing on shelving 6" above floor.
|
12/31/2013 | Routine | |
Dishmachine turned test strip indicating proper sanitizing temperatures. Hot food items are discarded after breakfast is over.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS food holding above 41 degrees in reach-in in kitchen.
Correction: Correct by moving to other refrigeration - have unit checked and temperature lowered. Do not overload unit.
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06/27/2013 | Risk Factor | |
Gloves worn. Time control used on buffet items.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of waffle mix stored on floor.
Correction: Correct by storing on shelving minimum of 6" above floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed boxes of single serve cups stored on floor.
Correction: Correct by storing on shelving minimum of 6" above floor.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray cleaner containers hanging on shelving in a manner that could contaminate containers of food.
Correction: Correct by moving chemicals.
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12/20/2012 | Routine | |
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