Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves under the prep tables and the shelves in the walk in cooler were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine which were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pots and dishes on the clean pot and dish rack were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. The paint has worn off and has exposed unsealed and weathered concrete.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the side of the back door in the kitchen.
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.
- Physical Facilities in Good Repair
Observation: The backsplash along the dirty dish staging table is not maintained in good repair. The metal surface is corroded and rusty.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/29/2016 | Routine | |
Discussed the following with the person in charge.
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, WIC- walk in cooler, IT- internal temperature, ST- surface temperature
No violation noted during this evaluation. | 09/30/2015 | Risk Factor | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. The concrete floor needs to be re-sealed.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in the dish washing area is not smooth and easily cleanable. The steel backsplash is rusted.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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03/18/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The plastic deflector shield inside of the ice machine which was in contact with a non-potentially hazardous food item (ice) that were observed soiled with accumulations of grime and debris. Ice machine deflector shield was cleaned during inspection
Correction: Clean the surface 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.
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09/23/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed tubs of ice cream in the ice cream freezer that were not covered. Tubs were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dish machine drain boards are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the kitchen, especially along the cook's line is not smooth and easily cleanable. The concrete floors in these areas is very rough.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the bottom left side of the outer kitchen door.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. Observed two mops near the water heater that were not hung up to dry. Mops were hung up during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed live cockroach crawling down wall behind the dish machine.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/27/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The surface of the ice deflector inside the ice machine that was in contact with non-potentially hazardous food (ice) were observed soiled.
Correction: Clean the interior 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.
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10/29/2013 | Risk Factor | |
Discussed with the person in charge:
1. Steak and scallops were cut within the hour - therefore they were cooling
2. Facility well organized
3. Attendance at a food safety class - information given
4. Blue cheese
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee cutting cabbage for salad using her bare hands. Employees observed handling ready-to-eat (RTE) food with their bare hands. EHS discussed this with the person in charge and employee. She then washed her hands and donned gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw steak stored with the lemons in the reach in cooler. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Observed roux on the equipment rack and scallops in the reach in cooler that were uncovered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep unit.
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: The wooden shelves in the wait staff area were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, 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* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several bowls on the cook's line, plastic tea containers, and stainless steel pans in the dish machine area. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the air vent covers in the reach in coolers 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee washing equipment in the bar without sanitizing them. Discussed set up of 3-compartment sink with the bar tender.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service to go containers were observed unprotected from contamination. Containers were inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected (corrected on site)
Observation: Observed that the rear door was propped open. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The air vent cover in the walk in cooler and light shield over the ice machine are noted in need of 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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04/09/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed cutting cabbage (ready-to-eat food) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef stored over sliced lemons in the RIC.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bleu Cheese dressing cold holding at improper temperatures in the salad prep unit. PIC discarded the food and a repairman arrived during inspection to repair the unit.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep unit.
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: The salad prep unit was observed in a state of disrepair and damaged. The handle on the lid of the unit is missing.
Correction: Repair the salad 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 the salad prep unit, 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: Can opener blade, coffee cup saucers near the coffee maker, water pitchers stacked on the clean dish pot rack, and some inserts on the clean pot rack
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the dishes being washed at the bar were not observed sanitized. There was no sanitizer set up at this station.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed to go containers by the handwashing sink and coffee filters under the coffee maker.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed pans and dishes on the dish rack, and plates on the expo station not stored inverted.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands. Observed a container of dish washing soap stored in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Upon arrival for the inspection, the back door was propped open to allow ventilation in the kitchen. PIC closed the door.
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.
- Physical Facilities in Good Repair
Observation: The hostess station is not maintained in good repair. Observed that the wooden counter at the hostess station is in need of resealing.
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 items are noted in need of cleaning: The ceiling vents in the kitchen, the light over the dish machine, the exhaust hood above the oven, and the condenser fan cover in the WIC.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops stored mop head down on the floor near the mop sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/09/2013 | Training | |
Investigation of complaint received on 11/19/12.
No evidence of pests observed. The owner/operator stated that around the time of the complaint they found a cricket-like insect in the front area.
Paramount Pest treats facility monthly. Please fax me the most recent invoice 540-582-7295.
No violation noted during this evaluation. | 12/06/2012 | Complaint | |
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