Abbreviations: WIC - walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked pasta, french onion soup and other items in the walk in cooler were not properly dated for disposition. Soup was dated during inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced cheeses, deli sliced ham, deli sliced turkey, cooked beef and other items in the walk in cooler were not properly dated for disposition after opening. Items were dated during inspection.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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: 1-the french fry cutter push plate, 2-knife on the cook's line. Both items were taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the small ice machine which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the fryer baskets were observed soiled with accumulations of grime and debris. Baskets were taken to dish machine to be cleaned.
Correction: Clean the food contact surface of the fryer baskets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the 2 microwave ovens were observed soiled. Both ovens were cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning agents are not properly labeled. Observed spray bottle under dish machine that was not labeled. Bottle was labeled during inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/22/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the green and white cutting boards hanging above the cook's line were observed to be stained. Cutting boards were taken to the 3-compartment sink to be soaked and cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of working chemicals are not properly labeled. Observed a spray bottle of window cleaner near the floor fan that was not labeled. Bottle was labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/13/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior of the reach in freezer on the cook's line was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy coating of frost and ice in the unit.
Correction: Defrost the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surface of the french fry cutter was observed soiled to sight and touch. Cutter was cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda gun nozzle at the bar and the float mechanism inside of the small ice machine which were in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the dish machine and the interior of the fryer cabinets 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-several light fixtures in the server's area, the cook's line, the walk in cooler area and under the ventilation hood on the cook's line. The floor in the beer walk in cooler is also in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls in the dishroom around the dish machine were noted in need of cleaning. Observed what appeared to be mold on the walls.
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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04/22/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing sink near the employee restrooms.
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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12/04/2014 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The zucchini in the walk in cooler is unsound or adulterated. Observed what appeared to be mold on the zucchini. Zucchini was discarded during inspection.
Correction: Ensure food is safe and unadulterated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition: 1-sliced deli ham, turkey and beef, 2-crab cakes, 3-sliced tomatoes, and other items.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the french fry slicer, 2-the plastic pan lids on the clean pot rack, 3-the white cutting board. Items were taken to the dishroom to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior surfaces of both ice machines which was in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the inside surfaces of the ice machines at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the gas grill, the hot dog cooker and all of the fryer baskets were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the hot dog cooker to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of both microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink near the employee restrooms.
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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11/24/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- 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. Observed egg wash and shell eggs stored over fresh vegetables in the walk in cooler. Person in charge moved eggs to the lower shelf.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the foil on the char grill and the foil and duct tape on the drain lines at the bar are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep unit and the low boy on the cook's line was observed in a state of disrepair and damaged. Neither unit is in working order.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The homestyle reach in cooler was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy layer of frost inside of the unit.
Correction: Defrost the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket on chest freezer #2 is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dish washing machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the shelves under the grill, 2-the outer surfaces of the chest freezers, 3-outer surface of the line reach in coolers, 4-inside of the line reach in cooler, 5-the outer surface of the toaster, 6-outer surface of the Frigidaire reach in freezer, 7-Outside of both deep fryers, 8-inside of the fryer cabinets, 9-Outside surface of the microwave, 10-the shelves above the expo line, 11-the propane heating units, 12-the upsplash of the coffee maker. IN GENERAL ALL OF THE EQUIPMENT IN THE FACILITY IS IN NEED OF A THOROUGH CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted on the cook's line under the ventilation hood.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the floor of the beer walk in cooler, 2-cracked tiles throughout the kitchen, 3-the fighting fixtures throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-The wall behind the cooking equipment on the cook's line, 2-the floors throughout the kitchen, especially under and behind equipment, 3-the walls throughout the kitchen, 4-shelving throughout the kitchen, 5-the entry and exit doors between the kitchen and the dining rooms. IN GENERAL ALL FLOORS, WALLS AND CEILINGS THROUGHOUT THE FACILITY ARE IN NEED OF A DEEP 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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05/19/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the beer walk in cooler is not smooth and easily cleanable. The floor tiles are broken and the concrete underneath is broken and cracked.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture beneath the mop sink not sealed. The coving is broken or missing.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted on the cook's line. Measured 20 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following items are not maintained in good repair: 1-there are numerous broken and cracked floor tiles throughout the kitchen, 2-there are several non-functioning light fixtures throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2013 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. The person in charge, who was the only person at the facility at the time of inspection, did not have any knowledge of safe cooking procedures, cooking temperatures or hot and cold holding temperatures.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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 or Hepatitis A virus.
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
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed bulk storage containers in the dry storage area without labels.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures in the reach in cooler: Raw Chicken 50'F, Salmon 47'F, Cooked Pork 48'F, Sliced Deli Ham 49'F.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat foods in the refrigeration unit are not properly dated for disposition: cooked sausage, country gravy, chicken soup, cooked pasta, and other foods.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the foil on the shelves and oven racks on the cook's line is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The compressor for the beer walk in cooler was observed in a state of disrepair and damaged. The compressor was dripping water in the floor,
Correction: Repair the compressor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanabilityr.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the chest freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed a dessert display case, a display reach in cooler and a line prep unit that did not work.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach in freezers and chest freezer were observed in a condition that prevents necessary maintenance and easy cleaning. There was an ice build up on the the inside of the units.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the knives by the convection oven, 2-the tongs hanging above the flattop grill, 3-the fryer baskets. Equipment was taken to the dishroom to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the large ice machine that was in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces on the inside of the convection oven and the broken conventional oven were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-inside of bar beer cooler (liquid in the bottom), 2-the top and sides of the reach in cooler, 3-the soda gun holders at the bar, 4-the interior of the exhaust hoods, 5-the outer surfaces of all cooking equipment throughout the kitchen, including the top of the stoves, microwave, ovens, grills, reach in coolers and freezers. All kitchen equipment is in need of a deep cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed clean plates stored on top of the expo line that were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the sink in the employee men's restroom sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the beer walk in cooler is not smooth and easily cleanable. The floor tiles are broken and the concrete underneath is broken and cracked.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture beneath the mop sink not sealed. The coving is broken or missing.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted on the cook's line. Measured 20 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following items are not maintained in good repair: 1-there are numerous broken and cracked floor tiles throughout the kitchen, 2-there are several non-functioning light fixtures throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-The floors throughout the kitchen are in need of a deep cleaning, especially underneath and behind equipment, 2-the walls throughout the kitchen, especially in the dishroom where there is what appears to be mold on the wall near the hand sprayer.
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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12/05/2013 | Routine | |
Discussed with Person in Charge:
1) Sending new employees to food safety class.
2) Hussman reach in cooler.
3) Remove personal belongings, equipment broken or not-in-use from kitchen and prep areas.
4) Warewashing sanitizing solution (sodium hypochloride) @ 100 ppm.
5) Temperature gauge on warewashing machine.
6) Hand washing facilities.
7) No consumer advisory needed, no raw or undercooked foods served.
Abbreviations: PIC - Person-in-Charge, SS - Stainless Steel, WIC - Walk-in-Cooler, WIF - Walk-in-Freezer, RIC - Reach-in-Cooler, RIF - Reach-in-Freezer, IT - Internal Temperature, ST - Surface Temperature, HH - Hot Holding, CH - Cold Holding, prep - preparation
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw chicken in the kitchen white chest freezer, chicken in the kitchen reach in freezer and cut lemons in the bar reach refrigerator were not protected from contamination because containers were not covered.
Correction: Prevent possible contamination and cross-contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods at the breakfast buffet observed hot holding at improper temperatures: scrabled eggs 106F, potato wedges 116F, sausage gravy 125F and sausage links 115F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Foods were discarded, breakfast buffet was closing.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods in the Husselman RIC cold holding at improper temperatures: milk 48F, ranch dressing 46F
Correction: Discard foods or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) blue cheese and ranch dressing in the WIC were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair or not functioning correctly: kitchen prep unit not operational. Equipment is not currently being used for food storage.
Correction: Repair the kitchen prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of kitchen microwave and toaster
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: interior and exterior of the Hussman ss RIC, interior bottom of the bar area RIC and exterior surfaces of the grill units. Observed ice buildup in the Fridedaiar RIF unit.
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
Observation: Plumbing connections under the kitchen men's bathroom sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Observed the kitchen exit door not tight fitting or self-closing. Outer opening of the food establishment is not protected against entry of insects and rodents.
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 Cleanser - Availability (corrected on site)
Observation: Soap was provided at the kitchen hand washing lavatory, however, dispensor was not functioning properly.
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.
- Hand Drying Provision (corrected on site)
Observation: Paper towel dispensor at the kitchen hand washing lavatory was not functioning properly.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than the required light intensity was noted in the kitchen area, rear warewashing area and grill area. Observed one light out in grill hood, 3 flourescent lights out in rear warewashing area and 5 flourescent lights out in kitchen prep area.
Correction: Replace burned out or defective lighting. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Provide at least 20 foot candles in the warewashing areas. Provide at least 50 foot candles in food preparation areas.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor tiles throughout the facility are missing or broken, wall tiles in the warewashing area are missing or broken, missing light fixture cover in the kitchen men's bathroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floors throughout the kitchen area, grill area and under equipment.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed non-functioning equipment or equipment in need of repair throughout the facility, including kitchen and rear storage areas. Observed soiled window fan in ice bin area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/03/2012 | Routine | |
Restaurant representatives - add corrected or new information about Yak-A-Doo's, 564 Warrenton Road, Fredericksburg, VA 22406 »