Do not over stock portioned cheese cups, in the top of the small make table, on the cook line.
Do not put the sanitizer bucket on the floor.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The grilled and fried chicken breast were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Temperature Measuring Devices
Observation: Several refrigerators were in need of refrigerators.
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.
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03/04/2016 | Routine | |
Clean and organized facility.
Ensure staff are using thermometers to check temperatures of foods.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
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10/16/2015 | Routine | |
Refrigeration issues that were identified and repaired:
1. The evaporator to the WIF had frozen up and had a bad control. The unit is set to defrost 4 times a day (12 and 6)
2. The WIC was low on freon and so the right evaporator had shut down as a safety mechanism. The low pressure control has been replaced, and the thermostat on the unit is being ordered and replaced (not b/c it's broken, but has age on it). The WIC is set to defrost once a day, between 2 and 3 am.
3. The Traulsen RIC had the blower assembly go bad. This unit does not have set times of day for defrost. It has a sensor that detects any ice build-up. If ice is detected the unit kicks into defrost. The thermostat is set at 37 F and the compressor kicks on when temperatures reach 39 F.
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Dishes stored in the clean area were still found with food debris adhering to them. Retrain staff as needed on looking over dishes thoroughly, and perhaps draining/refilling the dish machine more frequently.
The hand sink is set to be recaulked within the coming week.
The repair technicians are coming back on Monday to work on air conditioning and will also recheck refrigeration at that time. The thermostat on the dessert MUT and salad MUT cooler were lowered during today's inspection.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink closest the dessert MUT is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Please recaulk.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/08/2015 | Follow-up | |
Service technicians contacted during the inspection to come check out refrigeration issues. The left Traulsen RIC, WIC, salad MUT cooler, and WIF appeared to be running high. Deliveries have been received today, but product that has been in the WIC over 24 hours has significantly elevated temperatures.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Heated wall unit for ice cream scoops was unplugged.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer buckets were not readily available on the food service line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Always have sanitizer readily available for use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product held in the left Traulsen RIC and WIC, salad MUT cooler, and breading MUT cooler are cold holding at improper temperatures. See the temperature fields for specific items.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink closest the dessert MUT is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Please recaulk.
- Equipment - Good Repair and Proper Adjustment
Observation: The left Traulsen RIC, WIC, salad MUT, and WIF were observed to be at elevated temperatures.
Correction: Repair the refrigeration units 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 refrigeration units, 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: food residues found on pans stored in the clean dish area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/07/2015 | Routine | |
Parts to repair the main hi-temperature dish machine's booster heater are currently being installed. Over the weekend, the temperature of the facility's main hot water heater was boosted to provide adequate hot water for the dish machine.
The thermostat on the low silver king drawers was lowered and solved the temperature issues noted. Smaller portions are also being kept in the drawers, and ice bags are being stacked to touch more product.
Resealing behind the 2-vat and 3-vat sinks has been completed.
Discussed boosting the temperature of the prime rib to maintain 130 F internal temperature parameter.
Discussed keeping ice buckets up off the floor when filling them.
Timer has been fixed in the machine that generates time control labels.
Place thermometers in any unit that is missing one.
No violation noted during this evaluation. | 11/24/2014 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temp dish machine at bar. Main dish machine is not registering a final rinse of 160 F and so a manual sanitizing dip must be done in the 3-vat sink.
Keep ice bag levels up in the low Silver King cooler. Adjust the thermostat on the unit and have it serviced as needed.
Prime rib was set to cook another hour to bump up the holding temperature. Prime rib must be cooked and held at a minimum of 130 F. Cooking time must be at least 112 minutes at this temperature parameter.
Make sure time control stickers on products are changed out at the same time the product is changed out. Reset the sticker machine's internal clock to reflect daylight savings time.
Suggest plugging in the breading MUT cooler to a receptacle higher on the wall so it will be obvious if it comes unplugged. Product in this unit has been discarded during three visits due to being inadvertently unplugged.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food (loaves of bread) with her 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling containers of potato soup were not adequate. Pans were found with lids firmly in place, and contents measured at 92-104 F. Ice bags being kept on proteins in the low Silver King drawer unit were not efficiently arranged/distributed. Bag of ice not even touching the beef skewers. Ice bags only touched the top portion in several other pans of proteins, therefore proving ineffective for deeper portions.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Portioned/sliced prime rib, portioned/cooked onions, beef skewers, shrimp skewers, raw chicken, and mahi 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cooked mushrooms, BBQ sauce, butter sauce, buffalo sauce, and all items held in cold/ice holding unit on the far right end of the line for which time rather than temperature is being used as a control was not labeled or otherwise marked with the correct 4 hour cook, serve or discard by time. Stickers from the previous 4 hour period were posted, and the stickers were showing a 5 hour period instead of 4 four hour period. Thought to be due to issues with programming and daylight savings time adjustments not being made.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the low Silver King drawer unit or breading MUT cooler.
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 - Fixed Equipment, Spacing or Sealing
Observation: The 3-vat and 2-vat sinks 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the main dish machine was not reaching a final rinse temperature of at least 160 F on the surface of the dishes..
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.
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11/21/2014 | Routine | |
Additional temperatures taken:
WIC: cooked ribs 39, ahi tuna 40.5, whole raw meats 39-41
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cooked ribs on the grill were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. First checked at 110F, then 145F, and finally 165F+.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ahi tuna cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The door gasket to the salad crisper is in poor repair (dripping water).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station along the cook line is being used as a dump station (ice).
Correction: The handwash facility identified above is to be used for washing hands only
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06/23/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitzer (tested weak and manually made stronger), two hi-temperature dish machines, and test kit (get a new one). Reviewed employee health. Saw signed sheets kept on file. All managers can name Big 5.
Reviewed/updated parasite destruction information (see note on file)
Additional temperatures taken:
alfredo sauce (cooling 30 min) 42-43, diced tomatoes/basil 41.7
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Sanitizer in wiping cloth buckets testing at 100 ppm.
Correction: Have chemical dispenser re-calibrated to deliver 200 ppm.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station along the cook line is being used for purposes other than washing hands. Parsley particles in bottom of sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/12/2014 | Routine | |
Additional food temp: salmon 37
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Quat solution understrength
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw shrimp cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/25/2013 | Routine | |
Additional temperatures taken:
small MUT w/ drawers: sliced tomatoes 38, shrimp/salmon/scallops 39
top wall unit: pasta and cooked ribs 35-39
corner tall Traulsen: steak, pork, lamb 35-38
prime rib still cooking 115
WIC: milk, raw proteins 39-41
Adequate thermometer, two hi-temp dish machines, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Reviewed that only drinks with lids/straws should be allowed in the food preparation area.
Discussed methods for achieving better cold holding temperatures of potentially hazardous food items with warm weather approaching. Suggest storing bags of ice on proteins, keeping lids on/doors closed on MUT cooler top wells as much as possible, using deeper metal pans vs. plastic in MUT coolers, and the use of different storage materials for portioning products. The use of small styrofoam cups for portioning crab salad is a practice that will need to be altered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Portioned crab meat in stryfoam cups in two locations cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Assorted pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/22/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Facility has a new form that includes all of the conditions covered by FDA form 1-B. All staff signed off on the new form last week.
Notes:
1. The breading MUT cooler had accidentally been unplugged. PHFs in the unit discarded or returned for rapid chilling if appropriate. Make sure unit is holding adequate temperatures before returning it to normal use. Make sure empty wells in the top of the unit are kept covered to prevent cold air from escaping.
2. Repairs currently underway: new gaskets ordered for all refrigeration, including WIC door
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Contents of rear MUT cooler by fryers and sliced tomatoes on ice cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: dirty pans and containers stored in clean dishware area.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Cardboard unit was at capacity and product stored on ground around it.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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01/15/2013 | Routine | |
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