- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: Sliced tomatoes (47'F), garlic butter (50'F), sausage (52'F), turkey (59'F), cooked mushrooms (44'F) and raw hamburger (45'F) all stored in the prep cooler by the grill were discarded during the inspection. The diced tomatoes (49'F) and the garlic butter (50'F) stored in the prep cooler across from the grill were also discarded and the PIC was advised to store these items in an area away from the steam table.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the plates and spoons by the front prep area 2. the whisk and measuring cup in the back prep area 3. the can opener blade. All items were taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the warewashing area. The PIC provided soap during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled. Observed chemical spray bottles stored in the warewashing area and in the chemical storage area without being labeled. The PIC labeled all chemicals during the inspection.
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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01/06/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Magnesol XL Powder used in the fryers. Ensure the large fryers holding 9 gallons of oil are using no more than 14 ounces of fryer powder and the small fryer holding 6-7 gallons of oil are using no more than 10 ounces of powder.
-The dishmachine in the bar was observed in disrepair at the time of inspection. The PIC has a work order in place to repair it.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed an employee working without a beard guard in the food prep area.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The cooked pot roast in the reach in cooler was observed to be cold holding at improper temperatures. Pot roast was measured at 50'F internally. The PIC discarded the pot roast during the inspection.
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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The prep sink and the handsink in the prep area are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The individual multicolored cutting board(s) are 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the shelves holding the clean dishes 2. the interior of the drawers under the prep tables 3. the exterior of the skillets (carbon build up) 4. the exterior of the plastic food containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: The plastic food storage containers stored on the drying rack 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean bowls and 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
Observation: Single service items observed unprotected from contamination. Observed unwrapped straws stored in the bar area and at the wait station in the kitchen.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the warewashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the any equipment preventing its use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed on the ground by the grease receptacle outside of the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Mops - Drying Mops
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 so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled. The PIC labeled all spray bottles during the inspection.
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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06/11/2015 | Routine | |
Additional Equipment Temperatures: Prep Cooler: 34'F, Bar Reach in Cooler: 38, True Reach in Freezer: -2
Additional Food Temperatures: Monte Cristo-PC-IT: 42'F, Sliced Tomato-PC-IT: 40'F, Sliced Tomato-PC-IT: 37'F
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2-3 hours.
-Gaskets are on order for the reach in freezer on the line.
-Observed several fruit flies throughout the kitchen area. Facility is actively working with pest control to eliminate the pest issue.
-Employee health policy observed.
The quaternary ammonium 146 sanitizer in the sanitizer bucket measured at 150 ppm. Bleach sanitizer in the dishmachine in the bar and in the kitchen measured at 50-100 ppm.
Staff members are doing an excellent job of keeping the kitchen very clean and well maintained. The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans observed in the dry storage area. PIC removed the cans and placed them in the designated area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment - Cutting Surfaces
Observation: The multicolored cutting boards were observed to be 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the bowls on the drying rack 2. the potato slicer 3. the panini press. All items were taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the mixer 2. the soda gun holders in the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plates and plastic containers stored on the drying racks 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates at the wait station and in the bar were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed on the ground adjacent to the grease receptacle outside the facility.
Correction: The grease receptacle storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the handsink in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles stored throughout the kitchen are not properly labeled. PIC labeled all chemical spray bottles during the inspection.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemicals are not stored separately from insecticides or rodenticides. PIC stated the insecticides are only being used outside of the facility and placed them in the office during the inspection.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/17/2014 | Routine | |
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 a container of shortening across from the dry storage racks that was not covered. PIC covered shortening.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The calamari (49'F), raw shrimp (49'F), and the raw haddock (51'F) were cold holding at improper temperatures in the line seafood RIC. PIC discarded items and called for repairs to 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 (corrected on site)
Observation: There was no temperature measuring device located in the prep table RIC and the grill area RIC. PIC placed thermometers in units.
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 following equipment is not sealed to adjoining equipment or walls
Correction: 1-the rinse sink and the hand sink near the warewashing area, 2-the prep sink, 3-the hand sink near the prep sink.
- Equipment - Good Repair and Proper Adjustment
Observation: A microwave oven on the line was observed in a state of disrepair and damaged. Observed duct tape keeping the door sealed.
Correction: Repair the microwave oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The slicer blade and the surrounding areas. PIC had slicer blade and surrounding areas cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The following nonfood contact surface of the following equipment have accumulations of grime and debris: 1-the backsplash of the soda fountain, 2-the mixer, 3-the lids on the bulk storage containers, 4-the drain near the beer cooler. PIC had items cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several items including stainless steel bowls and plastic storage containers were found stacked while wet after cleaning and chemical sanitization. PIC had items rewashed.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean forks, plates and bowls throughout the kitchen were observed stored with the food-contact surface facing upward. PIC had all items covered or inverted.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed grease on the ground adjacent to the grease container outside the facility.
Correction: The refuse and grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cooks line. Observed 18' candles of light in this area. Blown light bulbs observed in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Observed several spray bottles of chemicals throughout the kitchen that were not labeled. PIC had all bottles 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insecticides were not stored separately from cleaning chemicals. Observed several spray cans of insecticide stored with cleaning chemicals. PIC removed insecticide and placed in office.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/10/2013 | Routine | |
Training conducted with EHS.
No violation noted during this evaluation. | 06/10/2013 | Training | |
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