Ok for permit. Inspected the Aroma coffee shop and the breakfast and banquet areas.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed an employee drinking coffee from a cup without a straw in the banquet prep area. This coffee cup was observed on a cutting board earlier in the inspection.
Correction: Drinks must have lids and straws and not stored on cutting boards. Discussed with chef.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards on the refrigerated sandwich units badly scored and stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a residue inside the nozzle of the iced tea dispensers.
Correction: Clean the surface of the iced tea dispenser nozzle any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Kitchenware and Tableware
Observation: Observed single use utensil dispensed so that the food- or lip-contact surfaces are not protected from contamination. This was in the coffee bar area.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Observed the drain leaking on the sink on the cook line. The pipe is covered in a slime due to this leak.
Correction: Repair and clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed grease on the concrete and in the drain from the grease dumpster.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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08/11/2015 | Routine | |
Kitchen was cleaned. Ice was dumped and machine cleaned. No other action needs to be taken.
No violation noted during this evaluation. | 06/29/2015 | Follow-up | |
| No violation noted during this evaluation. | 03/11/2015 | Risk Factor | |
Bar - Floor needs cleaning under sinks, remove wood blocks from area.
Aroma - Must sanitize wares used for milk, cream and other TCS foods at least every 4 hours during use and wares used with non-TCS foods at the end of the day/service.
Need to repair floor around drain.
Consumer Advisory on Breakfast menu: Asterisk * is beside the Complete but this doesn't identify the food of animal origin that is offered undercooked. The * should be beside the work "eggs" . Why is there an * beside Heat Healthy Wrap?
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda nozzles and holders at bar are not clean.
Correction: Clean the surface of soda nozzles and holders 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.
- Handwashing Cleanser - Availability
Observation: Hand soap dispenser at handsink in coffee shop (Aroma) is empty.
Correction: Provide hand soap at each handsink. When employees return to work in unit they must wash their hands with soap and warm water then dry them with a paper towel before beginning work..
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12/08/2014 | Risk Factor | |
Documentation of parasite destruction information for smoked salmon (not fully cooked) has been provided. Annual permit issued.
No violation noted during this evaluation. | 10/29/2014 | Follow-up | |
Smoked Salmon offered on the buffet menu is not "ready-to-eat". Please provide documentation that the salmon is free of pathogenic parasites and make sure to include a consumer advisory for this product on invoice or at point of service.
Dishmachine turned temp tape black - OK sanitizing temps.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Drinks in open cups and twist top bottles used by employees while working.
Correction: Drinks consumed while working must be in a covered cup with a straw. Open drinks and bottles were removed from work areas.
- Cooling Methods (corrected on site)
Observation: Potatoes cooked about an hour ago are 100°F in covered container under a plastic cover over the rack.
Correction: Cool TCS foods in manner that facilitates fast cooling. Keep uncovered and locate so air circulates around the food while cooling. Monitor cooling temps to make sure food cools from 135°F to 41°F or less within 6 hours and from 135 °F to 70°F or less in the first 2 hours. PIC moved potatoes to sheet pan and placed on wire rack to cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food held at temperature >41°F. Whipped butter is 73°F. Chef states that policy is to hold the whipped butter at room temperature so it is easy to spread.
Correction: Butter was moved to cooler. PIC agreed to implement a time control policy that will state that the butter will be discarded if not used within 4 hours after removed from cooler.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Some lexan food containers are heat damaged or chipped.
Correction: PIC discarded damaged food containers.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry after use.
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09/11/2014 | Routine | |
Gloves worn during prep. Dishmachine temperatures good. Consumer advisory on menu - burger cooked to order.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed freezer wands stored on floor in walk-in freezer.
Correction: Correct by rewashing and sanitizing and properly store.
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04/16/2014 | Risk Factor | |
Dishmachine temperatures satisfactory - Quat at 3 sink. Note: spinach dip at 46 degrees in walk-in - other items within acceptable temperatures - was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cut deli meats with no use by dates.
Correction: Correct by properly labeling.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replace.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: sides of ovens, hot box, carts, etc.
Correction: Correct by cleaning.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed large pots and bowls not stored in proper manner.
Correction: Correct by inverting containers not allowed to air dry before stacking. Correct by allowing to air dry.
- Hand Drying Provision
Observation: Observed no towels at handsink - end of cook line.
Correction: Correct by providing towels (install dispenser).
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10/24/2013 | Routine | |
Video - "Food Safety is in Your Hands" in English to 3 and Spanish to 2. Discussed proper handwashing, personal hygiene, reporting illnesses - restriction and exclusion.
No violation noted during this evaluation. | 07/29/2013 | Training | |
Dishmachine temperatures good. Gloves worn.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed TCS foods on hot line not held at or above 135 degrees (au jus 69 degrees, gravy 68 degrees, French onion 130.5).
Correction: Au jus and gravy discarded. French onion reheated.
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02/20/2013 | Risk Factor | |
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