Dishmachine was serviced and appears to be washing and sanitizing properly. I observed worker temping fish. A thermometer capable of recording the temp of thin foods is required. Permit can be issued.
No violation noted during this evaluation. | 01/27/2016 | Follow-up | |
Dishmachine is used only for trays and running pots and pans through after being washed, rinsed and sanitized in 3-c sink. Dishmachine is being replaced. Paper products are being used at this time. (Trays are not food contact--styrofoam liners are used on top). Bottles of water are inside refrigerators. Use this temperature for your logs. Continue to monitor units. Permit expires 1/31/16. Some of the flooring has begun. Wall finished by 3-c sink. Call for reinspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: drip tray to flat top, area under combi oven, copper pipes under 2-c sink, ice cream freezer(defrost)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak under 2 -c sink.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some wall tiles are broken. Gap exists between floor and wall by pot sink. Grout missing in some areas of floor.
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: Corners of dishroom floor are dirty.
Correction: Clean.
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12/03/2015 | Follow-up | |
Butter must be kept cold. Permit expires 1/31/16. A follow up is needed for food temps and dishmachine.
- 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. Raw burgers stored over remoulade sauce in front make table.
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The pineapple chicken breasts were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook chicken to heat all parts to 165°F or above for 15 seconds.
- Critical: Cooling* (corrected on site)
Observation: Asparagus was not cooled before placing on salad bar. Sweet potatoes were found on counter and then in reach in at 85 F and then inside walk in. Improper steps were taken to cool product.
Correction: PIC spoke to worker to correct. Worker was instructed how to effectively cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two door reach in had elevated temps. Tuna at 51 F. Single door reach in had elevated temps. Melon at 49 and liquid egg at 51.
Correction: Tuna was discarded. This is a prep unit. Door is opened quite frequently. Do not store foods in here for long term storage. Use the unit only for individual meals. Foods in single door unit were relocated. A bottle of water was placed into unit. Monitor the temp of the water.
- 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: drip tray to flat top, area under combi oven, copper pipes under 2-c sink, ice cream freezer(defrost)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) 149 F surface temp was reached during visit.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. Machine was stopped and service tech was called.
- Plumbing System Maintained in Good Repair
Observation: Leak under 2 -c sink.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some wall tiles are broken. Gap exists between floor and wall by pot sink. Grout missing in some areas of floor.
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: Corners of dishroom floor are dirty.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner was not properly 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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11/23/2015 | Routine | |
Dishmachine was washing at 171 F and final rinse at 186 F. Unit is working properly.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza and other foods 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. Time stickers have been ordered,
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08/21/2015 | Follow-up | |
Remember foods have a 7 day shelf life and the day the foods is prepped or opened is considered day one. One package of roast beef was found with an expired date of 8/4. PIC discarded. Clean exterior of garbage disposal. Clean floor of dishroom. Clean can opener holder. Time control policy to be specifically written for your kitchen. Your company has provided a generic policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tray of sliced tomatoes found on top of other pans in sandwich unit at 50 F. A package of ham on top of other ham in sandwich unit at 50 F.
Correction: Do not place food on top of pans in sandwich unit. Place extra food in lower part of unit or in a separate cooler. Food was relocated.
- Critical: Time as a Public Health Control*
Observation: Pizza and other foods 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. Time stickers have been ordered,
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found soiled.
Correction: Clean more frequently.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishmachine is not sanitizing consistently. Thermolabel did not indicate sanitization on different attempts.
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. Maintenance was called. Do not use machine until you are ensured that every tray is properly washed, rinsed and sanitized.
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08/14/2015 | Risk Factor | |
Review of data log tag for patient line prep unit. It appears unit cannot maintain 41 F or below during work time of 11:30 AM -6 PM. Unit must be able to maintain food at 41 F or below. Ensure food is cold before placing inside unit. PIC to monitor use of unit. You may call me for reinstalling data log tag.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several different foods were found without datemarking(mac and cheese, open bulk deli meats, pudding
Correction: Date upon opening or preparing.
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05/14/2015 | Follow-up | |
I will follow up on refrigeration. PIC to locate time control policy used for front service line. Kitchen ran out of sanitizer today and stopped using the 3-c sink. PIC intends to borrow some for today but a truck is due tomorrow. Slicer was found with a dirty blade cover.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Sausage gravy found in a covered pan inside a reach in at 51.7 F since 9:30 AM. Quick cooling is unlikely.
Correction: Take steps to rapidly cool foods. Gravy to be placed in shallow pan and put into walk in for better air flow. Discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1. New two door unit had elevated food temperatures. 2. Foods on salad bar had elevated temps. 3. Prep line had mixed temperatures. 4. Display case had higher temperatures in front of the food but not on an empty shelf.
Correction: 1. PIC discarded. Water bottle was placed inside for easy monitoring. 2. Salad bar foods are not kept. 3. Have unit checked (it appears unit is cold in lower section) 4. Do not stack food in this unit.( Food was placed onto one layer)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Several different foods were found without datemarking(mac and cheese, open bulk deli meats, pudding
Correction: Date upon opening or preparing.
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05/07/2015 | Risk Factor | |
Ice placed near tray line to be placed into a self draining container. Training is needed for reheating. Person responsible for setting up tray line was trying to reheat soups and vegetables on the steam table. This was corrected today. Management to follow up with this.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Soups classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Food was removed from steam table and placed into to steamer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatloaf cold holding at improper temperatures
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. PIC discarded the meatloaf.
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01/29/2015 | Risk Factor | |
Cooling has been addressed with staff. Walk in freezer was being utilized today for stuffing and turkey. Ensure thermometers are used by staff to verify it has cooled to 41 F before removing from freezer. Most food inside grab and go was correctly dated. Worker had mistakenly placed Feb 5 on a few products. This was being corrected. Two door refrigerator was ordered yesterday to replace one that is not working but still on premises. Permit issued.
No violation noted during this evaluation. | 01/29/2015 | Follow-up | |
Note: Two door refrigerator is not operating, because of this, carts are being placed into walk in with little room. This causes carts to be moved outside of walk in to maneuver inside. Follow up needed. Permit expires 1/31/15.
- Critical: Cooling* (corrected on site)
Observation: 1. Pan of spaghetti/meat sauce found at 99 F in drawer of make table. Apparently this was placed directly from steam table. 2. Turkey breast found at 155 F in walk in still wrapped in foil it had been cooked in with plastic wrap overlay. It had been cut in half but not separated for fast cooling. 3. Macaroni at 60 F in tightly covered pan in reach in. 4. Gravy found covered inside reach in at 74 F.
Correction: 1. Pan was removed and placed in walk in. 2. Turkey was corrected. 3. Macaroni was put in walk in with ice. 4. Gravy was placed into a shallow pan and put in walk in. Manager to speak with worker responsible for improper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food inside make table had elevated temperatures. cheese was stacked high and found at 49 f, cottage cheese 46 F, cut tomatoes 49 F.
Correction: Have unit serviced. Monitor. food to be used or discarded by 5 PM. Manager agreed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on open hot dogs or on any ready-to-eat foods in grab n go display.
Correction: Place dates on these foods.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Dishmachine is sanitizing above 194 F. There is a maximum temperature of 194 F.
Correction: Have serviced.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Can opener holder found soiled.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener holder found soiled.
Correction: Clean.
- Lighting, Intensity
Observation: Several burned out lights under hood.
Correction: Replace bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in floor corners found dirty.
Correction: Clean.
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11/03/2014 | Routine | |
Time control policy is posted. WIC temps OK today. Butter @ 36.5°F. Data logger results show WIC temps <42.
No violation noted during this evaluation. | 06/16/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: TCS foods cooling in WIC were >41°F for more than 6 hours. Spaghetti 48.6, Mac and Cheese 46.4 & 45.3, Turkey 45.7, Meatloaf 45, Mashed Potatoes 50, Soup 46.9°F.
Correction: PIC discarded these foods and scheduled an in-service with all cooks for today and 6-16-2014. TCS food must cool from 135°F to <42°F within 6 hours and from 135°F to <71 in the first 2 hours. Use your thermometers to verify cooling temperatures are met. Risk control plan for cooling was discussed and will be implemented.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Policy is to use time as a control for salad bar but employees are saving TCS foods from lunch and using again at dinner which may exceed the time limits. Time marking is not being done.
Correction: Must accurately time track foods that may be held over after lunch to ensure that they do not exceed the 6 hour time limit for cold foods that start out <42°F and do not exceed 70°F during the 6 hours. PIC discarded TCS foods from salad bar after lunch. (remember that food has to be 41°F or less when you remove it from temp control, or in this case, put it into a unit that doesn't maintain temp if you are going to use a 6 hour time control)
06-13-2014 - Attempt was made to keep the salad bar TCS foods cold by placing ice in a container under the TCS foods. Food temps were 44-50°F. PIC agreed to discard these foods at end of lunch (2PM < 4 hours at >41°F). If you're going to use an ice bath you will need to have water + ice completely surrounding the container AND use your thermometer to verify that temps are <42°F. If you put some foods on time control you need to have a written policy and identify the foods held on time control as well as monitor the time the food is removed from temp control or time it is to be discarded. (sample policy provided).
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06/13/2014 | Follow-up | |
Prep refrigerator on cook line is leaking onto floor (into container on floor). This unit should be repaired to eliminate the leak. There is no handsink in separate food prep/grill area at the service line. Raw foods of animal origin are used at this grill and may contaminate employees hands/gloves. Hands need to be washed when gloves are changed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods on Salad Bar and in walk in cooler is >41°F. Salad bar: potato salad 47, ham 44, turkey 52, cottage cheese 49, tuna salad 45, melon 47°F. Walk in cooler: sour cream 46, 1 pound block of margarine 47, liquid eggs 45.4, pasta 45.6 mac and cheese 45, mandarin oranges 45, hard boiled eggs 42°F.
Correction: PIC agreed to discard TCS foods held >41°F > 6 hours. Service tech was called and will be here shortly. Data logger DL-16 placed in unit.
- Critical: Time as a Public Health Control*
Observation: Policy is to use time as a control for salad bar but employees are saving TCS foods from lunch and using again at dinner which may exceed the time limits. Time marking is not being done.
Correction: Must accurately time track foods that may be held over after lunch to ensure that they do not exceed the 6 hour time limit for cold foods that start out <42°F and do not exceed 70°F during the 6 hours. PIC discarded TCS foods from salad bar after lunch. (remember that food has to be 41°F or less when you remove it from temp control, or in this case, put it into a unit that doesn't maintain temp if you are going to use a 6 hour time control)
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06/09/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Turkey breast cooked yesterday is 59°F.
Correction: PIC discarded the improperly cooled turkey. Cool TCS food from 135°F to 41°F or less in 6 hours and from 135°F to 70°F or less in the first 2 hours. Cut turkey breast into smaller pieces and don't cover tight until it has cooled.
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03/05/2014 | Risk Factor | |
Permit issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelves under soda machines where soda product is stored are raw wood.
Correction: Seal wood so it is nonabsorbant and easily cleanable.
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01/10/2014 | Follow-up | |
Follow-up will be conducted in early January to verify repairs to floor prior to issuance of new permit.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: <200ppm Quat in sani bucket.
Correction: Refilled bucket with 200ppm Quat solution.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS food in hot hold unit was <135 F. Sloppy Joe meat mixture was cooked today and held about 1 hour.
Correction: Employee reheated Sloppy Joe mix to >165 F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelves under soda machines where soda product is stored are raw wood.
Correction: Seal wood so it is nonabsorbant and easily cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Slicer on cart by oven is no longer being used.
Correction: Remove any unused or non-functioning equipment from the premises.
- Physical Facilities in Good Repair
Observation: Observed floors in need of regrouting in several areas: along wall under 2 part sink, in front of kettles, around 3 part sink. Floor tile is damaged and water pools in the tiles under the floor mat in front of the prep tables on the cook line.
Correction: Regrout floor where grout is missing or eroded. Replace damaged tiles/repair floor to eliminate water pooling.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in dishroom is not clean.
Correction: Clean ceiling in dishroom. (the ceiling in the kitchen looks much better - good job!)
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12/02/2013 | Routine | |
Discussed need for time control policy - will email information.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Pan of tuna salad date marked 8/6 is past expiration date.
Correction: Corrected by discarding. (PIC to address possible reuse of labels or mislabeling food).
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08/15/2013 | Risk Factor | |
Improved general sanitation. Keep up the good work! Good date marking. Watch storage of raw animal foods over RTE foods. Several places need regrouting - kitchen floor. Ceiling tiles dingy - clean/replace. Discussed employee health reporting requirements with 2 employees. Discuss glove change/handwash requirements when changing tasks - using utensils to avoid contact with raw animal food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS food 135 degrees or less in hot hold. Found potato soup on stove at 120 degrees and on service line at 122 degrees.
Correction: Both were discarded. Keep TCS foods >135 degrees. Use your thermometer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food >41 degrees in storage. Found cottage cheese and other TCS foods in prep unit at 46 degrees and in container in pass through refrigerator at 56 degrees (container was still warm from dishwasher when filled?).
Correction: Corrected by discarding. Recommend using stainless steel containers for TCS foods in prep units and salad bar. Keep TCS foods in back part of prep unit.
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05/07/2013 | Risk Factor | |
No risk factor violations today. Still need to correct 2 nonrisk factor violations from last inspection: damaged/missing wall tiles, light intensity in walk-in refrigerator <10 foot candles and nonfood contact surfaces (shelves under prep tables) not clean. Also discussed: dishmachine wash temperature at 120 degrees (needs to be 150 degrees plus) - Manager had already contacted service tech and was using 3 compartment sink. When employees change tasks (food prep to dishwash) change gloves and wash hands, put on clean gloves as needed upon return to food prep/service. Cryovac packages of fish must be opened when fish is thawed - don't hold fish after thawing in Cryovac/sealed bags
No violation noted during this evaluation. | 01/31/2013 | Risk Factor | |
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