All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near the desserts station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/16/2015 | Risk Factor | |
All temperatures taken internally. Large ice scoop needs to be replaced or resurfaced.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not washing his hands prior to.putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers near a prep table.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cooling Methods
Observation: Speed racks, in the walk in cooler, are arranged so as not allow for maximum heat transfer.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The bain marie 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the the refrigerator gaskets, floor mixer, trays that dry foods are placed on, and outside of bulk containers has 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee was cleaning a coffee mug in the hand sink.
Correction: Hand sinks are only for washing hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door frames in the dry storage area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles are soiled. Walls are in need of cleaning. The floor tiles under equipment in need of cleaning.
Correction: Clean as needed.
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03/18/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Chicken in gravy and turkey in the walk-in cooler, were cooked and cooled the night prior, and not being adequately cooled to prevent the growth of harmful bacteria. CORRECTED: Food was voluntarily discarded by the manager.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken fried chicken and hamburger patties were hot holding at improper temperatures. Chicken fried chicken was hot holding at 108°F-140°F and hamburger patties were hot holding at 118°F-138°F. CORRECTED: Food was voluntarily discarded by manager.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period or discard.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The bain marie 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Large ice scoop.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door frame is not maintained in good repair. Paint peeling on door frame near dry storage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer dispenser was not dispensing any sanitizer. Quat does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/17/2014 | Routine | |
Follow-up on the walk-in cooler/cold holding temperatures in the walk-in cooler. On 5-14-14, an internal temperature of cut melon was at 44F. On 5-19-14, the ambient air temperature of the walk-in cooler was at 35.5F.
Sliced tomato 40F
Ranch dressing 40F.
Walk-in cooler appears to be working properly. No further actions required.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked steak is provided on the menu board, without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The Prep sink near service window and other hand 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Faucet at a prep sink is loose and corroded.
Correction: Repair the faucet 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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple lids and utensil handles observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch:
Ice scoop
meat slicer
multiple dispensing utensils in bulk foods.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the the refrigerator gaskets, floor mixer, trays that dry foods are placed on, and outside of bulk containers has 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door frame is not maintained in good repair. Paint peeling on door frame near dry storage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls throughout are 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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05/20/2014 | Follow-up | |
All temperatures were taken internally.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Soiled utensils stored in bulk foods with handles in the food.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures. The internal temperature of the roast was at 125F.
Correction: Roast was discarded. Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut melon in the walk-in cooler was cold holding at 44F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked steak is provided on the menu board, without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The Prep sink near service window and other hand 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Faucet at a prep sink is loose and corroded.
Correction: Repair the faucet 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple lids and utensil handles observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch:
Ice scoop
meat slicer
multiple dispensing utensils in bulk foods.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the the refrigerator gaskets, floor mixer, trays that dry foods are placed on, and outside of bulk containers has 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in multipile areas of the kitchen and restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Hand sink signage issued to GM.
- Physical Facilities in Good Repair
Observation: Door frame is not maintained in good repair. Paint peeling on door frame near dry storage.
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: Walls throughout are 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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05/14/2014 | Routine | |
All temperatures are internal unless otherwise noted.
This is a risk factor inspection to see facility and equipment issues see last inspection.
Dishwasher not reaching min rinse temperature stop use and switch to 3-vat until machine is adjusted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken hot holding at 130F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw "50F" and tomatoes "48F" cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/09/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils dishroom.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory incomplete.
Correction: Need to denote foods that can be cooked to order/undercooked.
- Food Contact Surfaces - Cleanability*
Observation: Rubber spatulas ends cracked/peeling.
Correction: replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking multiple sinks moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>multiple racks rusted/peeling
>>gasket torn 4 door fridge with jello
>>two door fry fridge gasket torn
Correction: repair
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: Multiple cutting boards 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: metal flat panel carbon build-up
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>multiple racks
>>multiple fridge and freezer gaskets
>>exterior of multiple scales
Correction: clean
- 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.
- Lighting, Intensity
Observation: lights out following areas
>>walk-in freezer
>>cookline hood
>>over hot hold table across from stoves
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>wall tile back door by seasoning bags broke
>>floor tile front service by drink station broke
>>floor tiles front of flat top grill cracked
>>wall tiles cracked above hot hold across from stoves
>>floor tiles cracked front of ice machine
>>floor grout eroded multiple spots throughout kitchen
Correction: repair
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04/03/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The person in charge has attended Serve Safe but has not registered with the health department.
Correction: Bring certificate to 1320 Lasalle Ave, Environmental Health to register as a Certified Food Manager. Cost is $10.00.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: There are 2 uncovered employee beverages being stored on top of the bulk ice machine.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw. They must be stored away from equipment and food such as on a lower shelf or in an employee break area.
- Cooling Methods (corrected on site)
Observation: A large, covered pan of Chicken Tetrazzini was being cooled in the walk in refrigerator. Manager states an employee stored it before clocking out today at 1:45 PM. The temperature was taken at 2:15 PM.
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 - Hot Holding* (corrected on site)
Observation: Southwest Chicken Breasts on the front line were holding at 112-120F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The 2 door bakery refrigerator's external thermometer is not working and there isn't one provided within the unit.
Correction: Provide a thermometer.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The hand sink adjacent to the dish area is no longer sealed to the wall.
Correction: Seal sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> Multiple hand scoops are missing their end caps.
>> The large, metal cone shaped colander is damaged.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are heavily scored and stained.
Correction: Resurface or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: There are multiple large pans that have a heavy accumulation of carbon on their exterior surfaces.
Correction: Clean or replace. All surfaces should be durable, smooth, easy to clean and non absorbable.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are dirty:
>> The racks of the right Blodget oven in the bakery.
>> The left door gasket of the bulk ice machine.
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: The bakery hand sink does not have a trash can.
Correction: Provide a trash can at the hand sink.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The dessert area 4 door refrigerator light fixture is missing its shatter proof cover.
Correction: Replace or install a shatter proof bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The floor grout has eroded in multiple areas.
>> There is a large hole in the ceiling of the waitress station.
>> There are multiple cracked/damaged floor tiles.
>> There are holes in the wall on the right side of the handsink adjacent to the dish area.
>> The men's room ceiling is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are dirty:
>> The floor under the fryer cabinetry.
>> The wall behind in the Baine Marie.
>> The light fixture above the Left side double door Northern oven.
Correction: Clean.
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12/10/2012 | Routine | |
All temperatures are internal unless otherwise noted. In the event in the change of ownership all discrepancies will have to be repaired before a new operator's permit will be issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes on the serving line are at 57-60F on the top and 37-40F on the bottom.
Correction: The tomatoes are being mounded in the container which is nested in ice that covers only the bottom of the pan. Use smaller portions in the container or store the container deeper in the ice. Manager on duty voluntarily discards tomatoes.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The Ham chub in the walk in vegetable 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following are not sealed to their adjacent walls:
>> The dish machine area hand sink.
>> The bakery area handsink.
>> The Baine Marie hot holding unit.
>> The employee men's room sink.
Correction: Seal to adjacent walls.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits and old food particles on the meat slicer adjacent to the bakery.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are dirty:
>> The interior and exterior of the bulk ice machine.
>> The top of the ice tea brewer on the main serving line.
Correction: Clean.
- Kitchenware and Tableware
Observation: Dessert plates in the bakery were not found stored with their food contact surfaces stored down.
Correction: Store dessert plates with their food contact surface facing downward to prevent contamination prior to use.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: There is a bag of garbage being stored outside of the dumpster.
Correction: Place all garbage inside of the dumpster.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light shield in the bakery reach in refrigerator is missing.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> There are multiple floor tiles that are damaged.
>> The floor grout is eroded in multiple areas.
>> The ceiling tiles at the dish machine entrance are missing.
>> Multiple ceiling tiles are have heavy staining.
>> There are multiple ceiling tiles that are stained in the dining room and men's room.
>> The wall tile is damaged in the dish machine area.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are dirty
>> The floor under the bulk ice machine.
>> The floor under the Bain Marie.
>> The floor and wall under and behind the dish machine.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: There are dead insects in two light fixtures in the dessert prep area.
Correction: Remove dead insects and continue pest control operations.
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09/06/2012 | Routine | |
All temperatures are internal unless otherwise noted. The kitchen area, walk in refrigerators, and dish area need a deep cleaning more frequently than what is being done.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed employee at main cook line pick up fried shrimp and place in a serving pan for the front line.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes on the salad serving line held in an ice bath were measuring between 48-50 at the top of the container and 37-40 at the bottom of the container.
Correction: Product has been on the serving line since this morning as per employee serving them. Tomatoes that are to be held at the serving line must be maintained at 41F or below or time as a control can be used but their must be documentation provided to the health department.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following food items were found in the walk in refrigerator without a prep time/use by date:
>> Cooked Ham slices.
>> 2 large pieces of cooked Roast Beef.
>> Fried Fish.
>> 1 large pan of sliced cooked Turkey.
>> 1 pan of shredded Chicken.
>> 1 pan of cooked whole Chicken parts.
Correction: All Ready to Eat Potentially Hazardous Food must be labeled with a preperation time and a use by/sell by date.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: The purple and yellow floor mixer is leaking lubricating fluid.
Correction: Repair.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The thermometer of the 2 door reach in at the bakery is missing.
Correction: Provide thermometer.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment was not sealed to the wall:
>> Handwashing sink at kitchen entrance.
>> Steam line table.
>> Handwashing sink in salad prep area.
Correction: Seal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The fan in the dish room is missing it's cover.
>> The walk in cooler gasket is damaged.
>> The large whisk in the back prep area is damaged.
>> The mixer attachment in the bakery is damaged.
>> There are multiple serving scoops on the main line missing end caps.
Correction: Repair or replace..
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards are heavily scored and stained.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces need cleaning:
>> The top of the steamer, refrigerators, and ovens.
>> The interior of all fryer cabinetry.
>> The interior of the 2 door refrigerator adjacent to the floor mixer.
>> The interior of the 2 door refrigerator at the main cook line.
>> The shelving in the meat/salad walk in refrigerator.
>> The interior and exterior of the bulk ice machine.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The tile grout throughout the kitchen, dish room, and serving line is corroded.
>> There are cracked/damaged floor tiles throughout the kitchen and at the threshold of the walk in freezer.
>> The ceiling tiles and framing in the men's room is damaged/rusted.
>> Wall tiles are damaged at the kitchen entrance.
>> There are ceiling tiles missing at the main serving line.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
>> Floor and wall behind and underneath the dish machine area.
>> The floor under the main cook line hot holding table.
>> Floors under the grill/fryer area.
>> The walk in refrigerator/freezer floors.
>> The floors under the main serving line.
>> The ceiling in the back prep and main cook line area.
Correction: Clean.
- Mops - Drying Mops
Observation: Mops are not being hung to dry when not in use.
Correction: Mops that are not being used must be freely hung so they are allowed to air dry.
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06/04/2012 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: The facilities certified food manager certificate is expired.
Correction: Bring or mail the old one and ten dollars to the environmental health office at 1320 lasalle Ave. Hampton VA, 23669 to renew the cfm certificate.
- Food Display
Observation: The coffee on display for customer self serve is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The roast beef on the serving line was hot holding between 119*- and 145*
Correction: Hot hold potentially hazardous food at 135* or above. Corrected, roast beef was reheated to 165*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes in the ice bath at the servin line were cold holding improperly between 36*-48* in the ice bath on the serving line.
Correction: Sliced tomatoes were discarded. Ensure that the ice is built up to the product level of the container to ensure it remains below 41*.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Both mixers are leaking oil.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The left cook line hand sink and the men's room hand sink are not sealed to adjoining equipment or walls.
Correction: Seal the units to the adjoining equipment or walls since they are exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in cooler gasket is damaged.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The followiing non-food contact surfaces need cleaning:
- interior of fryer cabinet
- Reach in refrigerator gaskets
- bakery refrigerator gasket
- can shelf
- produce walk in cooler gasket
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishware was 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.
- Plumbing System Maintained in Good Repair
Observation: The dish machine is leaking.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the dessert prep hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the dessert prep hand sink.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture under the breading area is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding
Observation: Light bulb in the four door dessert refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Wall is pitted behind bain marie
- floor grout worn in dish machine area
- floor grout under dessert prep counters
- cracked floor tile at grill
- holes in the wall near the front hand sink
- floor grout under bain marie
- floor drain cover is loose in dish room area
- dish room tiles are damaged
- vent missing in the men's room
- paint is peeling on door frame to walk in ref area
- walk in refrigerator floor is damaged
- back prep area floor is damaged
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- The floor under the fryers
- wall under bain marie
- wall under dish machine
- ceiling in bakery
- personal item storage area ceiling
- ceiling behind the cook line
Correction: Clean.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Pump sprayer of degreaser was not labeled.
Correction: Label spray bottles with contents or discard.
|
02/07/2012 | Routine | |
All food temperatures are internal
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This will include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, repair or replacement of damaged equipment and proper installation of laundry facilities.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw fish was stored over ready to eat shredded cheese in the left upright refrigerator on the cook line.
Correction: Store ready to eat foods above raw potentially hazardous foods to prevent potential contamination.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wiping cloth buckets stored on the floor.
Correction: Store wiping cloth buckets above the ground to prevent potential contamination of food contact surfaces from the bottom of the bucket.
- Bearings and Gear Boxes, Leakproof
Observation: Grease is leaking from the yellow mixer.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The dessert prep hand sink and the mens room hand sink are not sealed to adjoining equipment or walls.
Correction: Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- yellow mixer is peeling
- dish room shelves are corroded
- walk in gasket is damaged
Correction: Repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of the cook line equipment
- stove drip tray
- bakery shelves
- fan
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture under the bain marie is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- wall is pitted behind the bain marie
- hood filters are loose
- holes in the wall behind ecolabl chemical storage
- holes in the wall right of the ice machine
- holes in the wall behind four compartment sink
- hole in the wall at men's room hand sink
- floor grout is worn down in the dish area
- floor drain is loose in the dish area
- holes in the wall near the produce prep table in the back.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under the cook line
- floor under the fryers
- ceiling vents
Correction: clean.
- Critical: Pests - Controlling Pests*
Observation: Observed a live cockroach on the floor in the bakery
Correction: Call a state licensed pest controller to eradicate the pests.
|
10/20/2011 | Routine | |
All food temperatures observed are internal.
Cautioned staff regarding cooling of multiple pans of hot food observed partially covered on speed rack in meat walk-in cooler. Suggested to discontinue covering foods with saran wrap or lids to allow for proper heat transfer. Also, suggested to discontinue spacing pans so close together on speed rack--if possible leave 4 to 6 inches of head space to allow for proper heat transfer--when stacking so close together the heat just insulate the pan of food.
Typed report not provided at time of evaluation due to time constraints.
- Person in Charge
Observation: Hampton Certified Food Manager certificate not posted.
Correction: Post the certificate in public view.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing bracelet on wrist while preparing food (breading chicken).
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: Observed at least one food service employee with a long goatee without properly restraining goatee.
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.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Ramekin stored in ready to eat salad seasoning.
Correction: Use HANDLED utensils to dispense food and store the handle OUT of the food contents.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Multiple pans of shredded chicken are stored on top of one another without proper covers/lids.
Correction: Cover each pan with food grade wrap or proper lids before storing on top of one another.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use in crock pot--water temperature observed at 128*.
Correction: Corrected. 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.
- Food Storage - Clean and Dry Location
Observation: Yellow floor mixer in salad/dessert area is located in splash contamination area of the hand sink.
Correction: Install a splash guard at this hand sink OR relocate the yellow floor mixer at least 12 inches from the hand sink.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling green beans were not adequate. Per person in charge, solid meat base is added to stock pot along with hot water from tap (water was steaming) and then green beans. The pot of green beans is then relocated to walk-in cooler for cooling.
Correction: Corrected by adding ice to pot. Potentially hazardous foods shall cool from 135 to 70* within 2 hours and from 70 to 41* within 4 hours. 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 - Hot Holding* (corrected on site)
Observation: Two pans of chicken and pan of sauteed onions in hot holding in oven at improper temperatures.
Correction: Corrected. Food reheated to at least 165*. Hot hold food at or above 135* after cooking to proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) chicken batter on prep table at 62*
2) chicken breasts in chef reach-in refrigerator at 58-60*
3) whipped topping in salad reach-in refrigerator at 56*
4) cheese cake in salad reach-in 45-48*
Correction: Cold hold phfs at or below 41*. Operator may use time as a control for food in preparation or service provided that the time the food product was removed from refrigeration or cooking equipment is TRACKED/MEASURED/LOGGED AND the product remaining upto 4 hours from that time is discarded.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to the wall:
1) prep sink across from the cookline
2) 2 compartment sink at the bake area
3) men's employee restroom hand sink separating from the wall
Correction: Seal the equiment to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) stove oven door won't stay shut
2) fry box door gasket torn
3) paint peeling on yellow floor mixer
Correction: Maintain equipment in good repair and proper adjustment.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications--the wash water is observed at 146* and the specification lists a minimum of 160*..
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: End caps missing on handles of levered scoops (at least 3).
Correction: Once the end caps go missing, they are no longer easily cleanable. Replace the end caps or the scoops.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The citrus wedger is not clean.
Correction: Clean and sanitize after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) top of steamers at cookline
2) top of hot holding cabinet at cookline
3) stove drip trays
4) chicken fryer cabinetry
5) side of fryers left of grill
6) exterior surfaces of yellow mixer
7) shelf at front counter storing compressor unit
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: MULTIPLE food pans and containers 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
Observation: 1)Domed cake covers in storeroom not stored protected
2) Cased cups stored on floor in lockeroom vestibule
3) Large 4 inch pans in dish room are not stored protected
Correction: Store food contact surfaces protected by storing them inverted.
- Kitchenware and Tableware (corrected on site)
Observation: Whisks in container at bake area and spatulas and other utensils in bake refrigerator are stored with the food contact surfaces upwards.
Correction: Corrected. Store utensils with the handles upwards to prevent contamination of the food contact surfaces.
- Lighting, Intensity
Observation: Light bulb burned out in meat walk-in cooler.
Correction: Replace the bulb.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) floor tiles around floor drain at ice machine
2) floor tile grout eroded same area
3) wall tiles are pitted at chicken breading table
4) stainless steel wall panel below prep table/bain marie is loose
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below chicken fryer
2) walls throughout prep area across from cooking equipment
3) splatter on lower wall below dry storager rack adjacent to exit
4) floors and walls in dishroom
Correction: Clean.
|
07/13/2011 | Routine | |
All food temperatures are internal.
2011 permit issued. Post in public view. Reviewed employee health and emergency hazards.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloth bucket was stored on the floor near the left upright refrigerator.
Correction: Always store wiping cloth buckets off of the ground to protect food contact surfaces from potential contamination from the bottom of the buckets.
- Food Contact Surfaces - Cleanability*
Observation: The scooping utensil for the ice bin is too scratched up.
Correction: Replace the utensil with one that is smooth, durable, easily cleanable, and nonabsorbent.
- Bearings and Gear Boxes, Leakproof
Observation: the purple bakery mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The men's room hand sink 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- yellow mixer's paint is deteriorating
- both cookline reach in refrigerator gaskets are torn
- meat walk in cooler refrigerator gasket
Correction: Repair/replace. Manager has new gaskets for the refrigerators.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The final rinse temperature on the dish machine did not reach 180*.
Correction: Corrected. Ensure the dish machine has a final rinse temperature of 180-194*
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- fryer cabinets need cleaning
- exterior of the stoves
- left reach in refrigerator gasket on the cook line
- bakery reach in refrigerator gasket
- exterior of the small bakery mixer
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes 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.
- Lighting, Intensity (repeated violation)
Observation: There is a burned out light bulb under the bakery hood.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- wall is pitted behind the bain marie
- ceiling in men's room is damaged
- exterior of the door to the coat room is deteriorated
- Ceiling tiles are missing in the dish area
Correction: Repair..
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- floor under and behind the mixer
- wall under the prep sink at the dessert area
- floor under the cook line
- floor and wall under the tray return
- bakery ceiling tiles
Correction: Clean.
|
02/15/2011 | Routine | |
All food temperatures are internal.
- Food Storage Containers - Identified with Common Name of Food
Observation: Sugar containers at the cash register wer unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils stored in standing water that was 85*.
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 (repeated violation)
Observation: Multiple wiping cloth buckets were stored on the floor.
Correction: Store the wiping cloth buckets above the floor to prevent potential contamination of food contact surfaces.
- Thawing (repeated violation)
Observation: Improper methods used to thaw eggs.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Bearings and Gear Boxes, Leakproof
Observation: The mixers are leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The men's room hand sink 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- 2 door cook line refrigerator gaskets
- walk in cooler gasket
Correction: Replace.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine is soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Measuring scoop at the cook line is too scratched up and is no longer easily cleaned.
Correction: Replace with a scoop that is smooth, durable, easily cleanable, and non-absorbent.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The water in the sanitizer bucket used to wipe down food contact surfaces had a quat sanitizer concentration of 100 ppm.
Correction: Raise to 150-400 ppm to sanitize food contact surfaces effectively.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- fan next the yellow mixer
- interior of the fryer cabinets
- stove drip tray
- bakery refrigerator gaskets
-exterior of baking pans (carbon build up)
- Can openers
Correction: Clean
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: The final rinse temperature in the dish machine was over 194*.
Correction: Have the machine serviced to ensure that the final rinse temperature is between 180*-194*. Manager called the dish machine company during the inspection.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: metal pans were stacked while wet.
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.
- Plumbing System Maintained in Good Repair
Observation: Produce prep sink will not turn off.
Correction: Repair immediately.
- Lighting, Intensity (repeated violation)
Observation: Hood lights are burned out at the cook line and the bakery.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The floor grout at the dish line is eroding.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- floor under 4 door refrigerator
- limescale build up under the produce prep sink
- Rust stains under the mixer near the pie cutting table
- Floor and wall below the pie cutting table
- floors and walls under the sinks in the dish area
- floor and wall under dish machine
- wall behind the bain marie
-rust stains on the floor at the bakery ovens
-floor around seasoning storage.
Correction: Clean.
|
11/16/2010 | Routine | |
All food temperatures are internal.
Discussed using time as a public health control for PHF's on serving line.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils were stored in water that was 111*.
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
Observation: Wiping cloth buckets were stored on the floor.
Correction: Store the wiping cloth buckets above the floor to prevent potential contamination of food contact surfaces from the bottom of the sanitizer buckets.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The roast beef on the serving line was hot holding between 128-155*.
Correction: Hot hold all potentially hazardous food at 135* or above. The roast beef was reheated to 170*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods were cold holding improperly in the ice bath at the serving line
- Cut watermelon 53*
- Sliced Tomatoes 52*
Correction: Food was discarded. Hold all potentially hazardous food at 41* or below or use time as a public health control. If time is to be used as a public health control the PHF will have to be labeled with a 4 hour discard time from when it was moved from proper refrigeration.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The men's room hand sink 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- yellow mixer is peeling paint
- Gasket is split on the right upright ref at the cookline
- Gasket is split at the bakery upright refrigerator
- Gaskets for the walk in coolers are damaged
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards through out the facility 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermostat read 197*.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- gasket on the upright refrigerator near the grill
- Fryer cabinets
- gasket on the left upright refrigerator near the cook line
- Bakers rack
- can opener
Correction: clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employees are using the hand sink near the mixer to dump food down the drain.
Correction: Hand sinks are to be used for hand washing only.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- There is a hole in the wall under the men's rest-room hand sink
- wall tile is missing in the women's rest-room
- The palate in the store room is peeling
- Floor drain is missing its cover in the back area
- ceiling tiles are staind in the dry store room
- the door frame in the back needs to be repainted.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- rust stains on the floor near the yellow mixer
- floor under the prep sink is scaling
- wall under prep sink
- Floor under the dish racks
- wall behind the dish machine
- floor has rust stains from the baker mixer
- ceiling in the bakery
- ceiling vents in the bakery
- floor between the ovens
- floor under the cook line
Correction: Clean.
- Mops - Drying Mops (repeated violation)
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.
|
08/03/2010 | Routine | |
Restaurant representatives - add corrected or new information about Piccadilly Restaurant, Llc, 5200 W Mercury Blvd., Hampton, VA 23605 »