Dessert refrigerator and front walk-in refrigerator are holding food at 41 F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the front walk-in refrigerator has accumulations of grime and debris. Accumulation of debris on fan unit and on the ceiling of the walk-in in front of the fans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/02/2015 | Follow-up | |
Do not store any TCS food in the front dessert refrigerator or front walk-in refrigerator until they can hold food at 41 F or below.
- 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. Open drinks on storage shelves above single service items.
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.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Pasta was been cooled in a colander under running water in the 3-compartment sink that had the chemical hoses in it.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: front dessert prep refrig and walk-in refrigerator are not holding food at 41 F or below. Dessert refrig - milk 55 F, cheesecake 50 F. Walk-in refrigerator was left open during delivery made early this morning before staff arrived and there is ice forming on condenser unit. Most food is around 45-47 F black beans 47 F, cheese 49 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. MIlk and cheesecake in dessert refrigertor were discarded. TCS food in the front walk-in refrigerator was moved to the back walk-in refrigerator during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats in the glass door refrigeration unit were not properly dated for disposition after opening.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit #2 and #4 and in the front walk-in refrigerator..
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Front walk-in refrigerator is leaking water from the ceiling in the middle of the unit.
Correction: Repair the walk-in 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 the walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the front walk-in refrigerator has accumulations of grime and debris. Accumulation of debris on fan unit and on the ceiling of the walk-in in front of the fans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dishwashing area is being used for purposes other than washing hands. Pitcher and bottle of cleaner in this hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Spray bottles of window cleaner in bar and in front area are not 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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10/27/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Portioned mac and cheese are covered and stacked and placed in small under counter refrigerator while still 49 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Cooling should be done in the walk-in refrigerator. Uncover or partially cover food and no not stack food on top of each other.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: top of unit #2 - black bean dip 43 F, cheese sticks 47 F. Container of black bean dip in prep unit #2 refrig is 44 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. Foods out of temperature discarded during inspection.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit near slicer and in the front walk-in refrigerator.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in back walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant. Light cover is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles above mop sink and area around mop sink noted in need of cleaning. Mold growth in mop sink area.
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. Replace ceiling tiles if they cannot be cleaned.
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04/08/2015 | Routine | |
Did a walk through of the facility with the PIC and discussed the employee health policy and food handling practices.
No violation noted during this evaluation. | 10/07/2014 | Training | |
Glass door refrigerator is holding food at 41 F or below.
No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
Dessert refrigerator up front is holding food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: glass door refrigerator is not holding food at 41 F or below- chicken salad 44 F, roast beef 45 F, turkey 44 F, ranch dressing 43 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated during inspection. Monitor refrigerator and don't use until food can be held at 41 F or below.
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05/22/2014 | Other | |
Call me when dessert cooler is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: dessert refrigerator up front is not holding food at 41 F or below - milk 44 F, cheesecake 43 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TCS food moved to another refrigerator during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed pans of portioned sliced meats and the opened country ham in the refrigeration unit was not properly dated for disposition after opening.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in refrigerator and outside surfaces of the dishwasher have accumulations of grime and debris. Build up of dust and dirt on the inside top of the walk-in refrigerator near the fans. Outside surfaces of dishwasher have lime and dirt buildup as well as wall behind dishwasher.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/13/2014 | Routine | |
Call when dessert prep unit is fixed.
- 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 hamburger stored over RTE foor in the walk-in refrigerator.
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. Hamburger moved during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: dessert prep unit up front is not holding food at 41 F or below. Milk 48 F, whipped topping 48 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. TCS food stored in this unit was discarded during inspection.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the dessert prep unit, prep unit #1, #2 and #4. Thermometer in walk-in refrigerator needs to be replaced.
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. Thermometers put in units during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: coffee cups used to store toothpicks in.
Correction: Maintain nonfood-contact surfaces of equipment clean. Dirty coffee cups removed and replaced with clean ones during inspection.
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12/17/2013 | Routine | |
Glass door refrigerator is holding food at 41 F or below. Temperatures were recorded for the week of 3/26 -4/1 of food items on the top and bottom of this unit and all temperatures were 41 F or below. Approved additional backflow prevention device has been installed on the faucet of the mop sink where the spray hose is attached.
No violation noted during this evaluation. | 04/04/2013 | Routine | |
Will put log tags in this unit to monitor ambient air temperatures in this unit for several days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: glass door refrigerator is not holding food at 41 F or below if it is not on the top shelf of this unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Potentially hazardous food moved to top shelf or to another unit during inspection.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Hose attached to mop sink. Backflow prevention device installed on faucet is not a double check valve with an atmospheric vent.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Information about appropriate backflow prevention device was provided to the operator.
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03/13/2013 | Follow-up | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor of the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: Bottom of glass door refrigerator is not holding food at 41 F or below - bean dip 43 F, onion dip 44 F, sliced tomatoes 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Spray hose attached to mop sink putting it under constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. They have decided to install additional backflow prevention device at the mop sink. Provided information about backflow prevention device.
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03/01/2013 | Follow-up | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Can of drink stored in ice used for drinks.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. Drink removed from ice and surrounding ice discarded during inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of the walk-in refrigerator and freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Bean dip made this morning was placed in a deep plastic container and covered while still warm - 63 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Suggest pre-chilling beans and any additional ingredients to facilitate proper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: front dessert prep unit is not holding food at 41 F or below - milk 45 F. Bottom of glass door refrigerator is not holding food at 41 F or below - macaroni salad 43 F, onion dip 44 F, potato salad 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food from glass door refrigerator moved to walk-in refrigerator during inspection. Suggest making sure food is 41 F or below before placing it in this unit.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Spray hose attached to mop sink putting it under constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Hose is not to be left hooked up when not in use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are 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. Contents of unlabeled spray bottles discarded during inspection.
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02/25/2013 | Routine | |
They have gotten rid of old cutting boards and have ordered new ones. They have also ordered a new ice cream case and will be re-grouting the floor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lid of ice cream case was observed in a condition that prevents necessary maintenance and easy cleaning. Lid is in very poor repair and held together with duct tape.
Correction: Repair the lid to the ice cream case 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 the lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in food prep area is not maintained in good repair. Grout missing in between many of the tiles making floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/27/2011 | Follow-up | |
Dishwasher repairman on site during inspection. He will make sure dishwasher is working properly before he leaves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prep unit #2 is 42 F. pico de gallo on top is 43 F, hot dogs in refrig are 44 F, pico de gallo in refrig is 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid of ice cream case was observed in a condition that prevents necessary maintenance and easy cleaning. Lid is in very poor repair and held together with duct tape.
Correction: Repair the lid to the ice cream case 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 the lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards are all heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine level was <10 ppm
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Spray hose in dish washing area is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Floor in food prep area is not maintained in good repair. Grout missing in between many of the tiles making floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/24/2011 | Routine | |
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