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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and a cut tomato were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Time control policy will be written for items on the make table.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign at the bar that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
|
10/20/2015 | Risk Factor | |
All temperatures taken internally. Time control policy written for hot holding items on the cook line.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice hot holding at improper temperatures. Rice was at 121°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewash Sinks and Drainboards, Self-Draining (repeated violation)
Observation: The prep sink drain board is not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink near the kitchen entrance 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
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Soda dispenser racks
>>Cold holding racks are soiled.
>>Gaskets on under counter cold holding unit are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
03/10/2015 | Routine | |
All food temperatures taken were internal. Commercially packaged ROP Tuna was thawed not according to the suppliers instructions that indicated the package should be opened before thawing (to prevent botulism).
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before handling clean dishes after handling soiled dishes and drinking from an uncovered beverage.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an uncovered container in the dish prep area, while doing dishes.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses with the handles down in the food product (ex. bulk foods like flour).
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: Improper use of wet wiping cloths. Wiping cloths are being stored on tables.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken (cooked to 159°F) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the chicken food to heat all parts to 165°F or above for 15 seconds.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Foods are being left out at room temperature and cooled with metal lids on.
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: Rice (127-136°F) and other TCS foods in the steam well are over filled in their containers and hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Do not fill pans in steam tables too deep due to the top of the food not able to keep temperature. Rice will be discarded in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were improperly cold holding:
1)Crab (49°F), Cheese (51°F) and pico (45-47°F) in the make table closest to prep sink
2) Whip Cream (53°F) and Milk (52°F) in the Service Make Table
3) Sour Cream (55°F), Sour Cream (44-45°F) and Butter (46°F) in the make table by steam table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were placed on time control or discarded. These units are not to be used for cold holding any potentially hazardous foods until they are capable of cold holding foods at 41°F or lower.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks is/are provided on the menu, menu board, table tent or brochure 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the tortilla bowls is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the bowls to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline make table and the service make table thermometer is broken.
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.
- Warewash Sinks and Drainboards, Self-Draining
Observation: The prep sink drain boards are not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep sink, kitchen handsink, dish machine spray sink and drainboards 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: The following equipment was observed in a state of disrepair and damaged: handsink fixture corroded, can opener rusting, a few light shields are cracked in ceiling throughout kitchen, magnetic knife rack on wall has split wood, some metal shelving units are rusting.
Correction: Repair or replace to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along 2 make tables and the small green cutting board is 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 utensils were observed soiled to sight and touch: clean knives in a container on the clean dish rack were stored with a few soiled knives and soiled water.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the upper interior of ice machine and beer taps at bar were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of this equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean pans and containers were not observed stored in a position to allow air-drying.
Correction: Store clean dishes in a self-draining position that allows air-drying.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the prep sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. A spray nozzle is attached to the hose and a atmospheric backflow prevention device is attached to fixture.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets when the hose is under pressure and a spray nozzle is attached.
- Plumbing System Maintained in Good Repair
Observation: Handsink is dripping in kitchen and the handsink at the tortilla station in the dining area has been shut off due to renovations although the tortilla station is still in use in poor repair.
Correction: Repair and maintain all plumbing components and fixtures. A temporary handwash station will be set up at the tortilla station until renovations are complete and the handsink is turned back on.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered and the lid is ripped off.
Correction: Cover all waste containers when not in continuous use, contact the waste managment company to replace the dumpsters lid.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar and a common use cloth handtowel was observed in use.
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. A cloth handtowel should not be used to dry hands on.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
09/23/2014 | Routine | |
all food temperatures are internal.
PIC advised EHS that dishroom would be getting a new configuration and dish machine. Advised to submit a floor plan of proposed changes.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee with gloves on was handling various raw animal foods and failed to remove gloves and wash hands prior to handling ready to eat food or utensils.
Correction: Corrected. Had CFM explain to the employee importance of preventing cross contamination after handling raw animal foods. Employee removed gloves and washed hands and put new gloves on. There were three employees on the line. Suggested to CFM to designate one employee to handle raw animal food and the other employee to handle ready to eat food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum in kitchen.
Correction: Corrected. There shall be no eating or gum chewing in the foodservice area.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling mashed potatoes, refried beans, and black beans were not adequate.
Correction: Corrected. Explained that food shall cool from 135* to 70* within 2 hours and from 70* to 41* within 4 hours and to use one of the following methods to achieve: 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. Stressed to PIC that food should not be thicker than 2 inches deep and should NOT be covered when COOLING. Suggested using a speed rack and storing in one of the walk-in coolers so that beans and mashed potatoes could be spread out on in a thin layer on a sheet pan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mulitple potentially hazardous/temperature control for safety (phf/tcs) foods cold holding at improper temperatures on the cookline make tables: lobster mix (51*), pico (48*), mushroom sauce (44-48*), spinach and cheese (50*), and sour cream (50*), mac and cheese packages and chicken tenders at 45*.
Correction: Cold hold phf/tcs foods at or below 41*. These foods were stored on the top rail of the make tables and they were double panned. These items were discarded or labeled with a use by time. Discontinue double panning the foods. Suggested storing the foods directly on the top rail in contact with the shelf or to use an adequate ice bath to keep phf/tcs foods at or below 41*. Discussed time as a control and the 4 hour rule but operator wishes to use temperature as the public health control.
- Equipment and Utensils - Multiuse, Characteristics
Observation: EHS observed molcajete bowls on the storage rack and asked PIC if food has direct contact with the bowl. PIC stated food has direct contact in bowl. The food contact surface of the molcajete bowls are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: EHS observed stainless steel bowl and rack and suggested they use those types of bowls as in insert as they are approved for food contact surfaces.
- Nonfood Contact Surfaces
Observation: Protective film is peeling on the side of the oven make table and top of the hot holding cabinet.
Correction: Completely remove the film.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The refrigerator therometers inside the cookline make tables are not scaled within the intended range of use--the scale starts at 50*.
Correction: Provide properly scaled thermometers so that the ambient air is measured at or below 41*
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The spray sink and three compartment sink are not sealed to the adjoining walls.
Correction: Seal the sinks to the adjoining walls.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Door gaskets are torn on the grill make table and walk-in cooler.
2) Exterior surface of kitchen ice machine are in poor repair.
3) Service station cabinet door is off the hinges.
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Knives on knife rack at cookline and prep area and cheese grater attachment are not clean.
Correction: Clean and sanitize food contact surfaces.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Upper interior surface of kitchen ice machine is not clean.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food contact surfaces are not being sanitized after washing since the dish machine ran out of chlorine sanitizer.
Correction: Corrected. Empty sanitizer bucket replaced and line primed to deliver 50-100 ppm chlorine.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers on 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Dirty metal food pans were stacked in the hand sink next to the two compartment sink.
Correction: Corrected. Hand sinks shall be accessible during all times of operation. Discontinue blocking the sink.
- Indoor Areas - Surface Characteristics
Observation: The floor at the bar in the cabinet below frozen drink dispenser is not smooth and easily cleanable.
Correction: Floor shall be repaired to provide a smooth and easily cleanable surface.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) sealant at base tile-wall juncture below dish machine eroded
2) holes observed in dish room wall
3) holes observed in wall at cookline
4) base tile carcked and/or not sealed to wall/partition right of oven make table
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Canisters of Pledge stored with food at the bar.
Correction: Corrected. Store chemicals separate and/or below food and food equipment.
|
09/27/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands between changing tasks and putting on new pair of 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Salsa in beer cooler is not covered.
Correction: cover
- Food Contact Surfaces - Cleanability*
Observation: Mesh on fry baskets damaged
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking multiple sinks in kitchen and bar are cracked or moldy.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>rack supports peeling beer cooler
>>ice build-up 2 door freezer by bar
>>gasket torn prep table across from grill
>>multiple fridge units pooling water
>>can opener base rusted
>>gasket torn make table across from stove
>>racks peeling dry storage
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards heavily scratched/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: following utensils in need of repair, replacing
>>multiple plastic handles utensils peeling
>>plastic food containers edges chipped
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Dicers dry storage and guard plate ice machine bar
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Employee failed to sanitize spoons after washing and before using at salsa prep table.
Correction: Clean and sanitize containers when empty to prevent cross-contamination.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>old labels plastic containers
>>racks beer cooler
>>multiple fridge and freezer gaskets
>>hood and hood filters
>>racks walk-in cooler
Correction: clean
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet 3-vat sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: Back door leading to dumpsters propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out kitchen.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor grout eroded throughout
>>light fixture cracked by dish area
>>multiple floor tiles chipped/cracked
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following areas in need of cleaning
>>walls dishroom
>>multiple ceiling vents
>>floor under cookline
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Multiple chemical bottles not labeled with a common name.
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: Chemical bottles handing open 3-vat while dishes are being clean.
Correction: Store cleaning chemicals in a location where dishes are not being cleaned and where food is being prepared.
|
05/03/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: There are multiple in use utensils stored in bulk containers of spices and beans that are resting on their contents.
Correction: Store all in use utensils with their handles up above their contents.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) The gasket of the right door on the reach in at the cook line is damaged.
2) The gasket of the hot holding cabinet is damaged.
3) The left knob of the handwashing sink adjacent to the dish machine is broken.
Correction: 1) Replace gaskets.
2) Repair handwashing sink knob.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards in use that are heavily stained and scored.
Correction: Resurface or replace.
- Plumbing System Maintained in Good Repair
Observation: The 3 compartment sink faucet is leaking.
Correction: Repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: 1) The light fixture cover over the dish area is damaged.
2) The end caps of the light fixtures over the bags of onions in the dry store room are missing.
3) The beer walk in light fixture cover is missing.
Correction: Replace light fixture covers.
- Handwashing Cleanser - Availability (repeated violation)
Observation: The soap dispenser at the bar handwashing sink is empty.
Correction: Provide soap at the handwashing sink.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the dessert prep area handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: There is a light out over the cook line and at the exit of the kitchen.
Correction: Replace light bulbs.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: There are multiple employee personal items being stored on the racks of the storeroom.
Correction: Remove. Employee personal items should be stored in the designated area.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: There are multiple damaged cans of food being stored on the shelves with working stock.
Correction: Remove. Designate an area for damaged items.
- Physical Facilities in Good Repair
Observation: The floor grout in the food prep area has eroded in multiple places.
Correction: Re-grout.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: There was a spray bottle of sanitizer being stored on a table with open containers of salsa and there is a bottle of wood polish being stored with drink mixes at the bar.
Correction: Remove. Store chemicals in their own designated area away from food and equipment.
|
01/30/2013 | Routine | |
All temperatures are internal unless otherwise noted. Employee's are practicing excellent handwashing and glove changing habits.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In use scoops were found resting on their products in the following locations:
>> Multiple bulk spice containers.
>> Ice scoops at the soda dispenser in the kitchen and the bar.
Correction: In use utensils such as scoops must be stored with their handles up above the product at all times.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Two large pans of shredded beef mixture in the walk in refrigerator are not labeled with a prepare and use by label.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The thermometer in the make table next to the cook line is missing.
Correction: Provide thermometer.
- Sanitizing Solutions, Testing Devices
Observation: There are no testing strips provided at the 3 compartment sink to ensure the proper concentration of quaternary ammonia.
Correction: Provide testing strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The large whisk at the tea urns is missing its endcap.
>> The ceiling tile above the cook line is out of place.
>> The left grill make table gasket is damaged.
>> The hot holding cabinet is damaged.
>> The faucet at the 3 compartment sink is leaking.
>> The beer cooler shelves are rusted.
Correction: I spoke with the manager and the gaskets for the make table and hot holding cabinet are on order. Repair other discrepancies.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards throughout the facility that are stained and heavily scored.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior of the bulk ice machine at the bar is dirty.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The dessert prep area handsink has chopped vegetables in its basin making it unable to drain.
Correction: Handwashing sinks are to be used for handwashing only.
- Light Bulbs Protective Shielding
Observation: 1) The protective shielding over the light fixture in the beer walk in is missing.
2) The light shield over the clean dish rack is damaged.
Correction: Replace damaged light shield and install light shiled in beer cooler.
- Handwashing Cleanser - Availability
Observation: The soap dispenser at the handsink adjacent to the dish area is broken.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: The coving tile outside of the walk in refrigerator is damaged.
Correction: Repair.
- Pests - Controlling Pests*
Observation: There were multiple moths in the dry store room on the dried chili containers and there were multiple fruit flies at the bar garnish station.
Correction: Remove insects and continue pest control operations and cleaning.
|
10/10/2012 | Routine | |
All temperatures are internal unless otherwise noted. The walk in refer was at 40-43 the entire inspection. I advised the manager that during the warmer months, refrigeration units must have their temperatures adjusted to compensate for the higher temperatures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 1 employee beverage (milk shake) with an open top was found being stored in the ice cream above open containers of ice cream.
Correction: Employees are allowed beverages as long as they are in a covered container with a straw and stored away from food and food service equipment.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Mutliple cardboard boxes were used to store sliced tomatoes.
Correction: Food should only be in contact with equipment and utensils that are durable, smooth, easy to clean and non absorbable. Use large plastic containers or metal pans.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: The following in use utensils were found not stored properly:
>> The scoop in each fajita spice container in the dry store room.
>> The ice scoop in the bin at the kitchen soda dispenser. (Corrected)
>> The ice scoop in the bar ice machine.
Correction: Store in use utensils with their handles up so the products are not contaminated by wet or dirty hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple containers of sliced tomatoes in the walk in cooler are not labeled with a time/date of preparation.
Correction: All Potentially Hazardous Ready To Eat food that is prepared in an establishment and held for more than 24 hours must be clearly marked with a preparation date and a use by/discard date which should be within 7 days with the day of preparation counting as the 1st day.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: The current menu does have a consumer advisory but it does not designate which foods are cooked to order.
Correction: The manager and I reviewed the new menu that will be put into use shortly and the consumer advisory is in place and each item that is prepared to order is designated with an asterisk.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The shelving in the walk in refrigerator.
>> The hot holding cabinet gasket is damaged.
>> The shelf under the tortilla chip container is rusted/damaged.
>> One ice bucket has holes on the bottom.
>> The shelving in the beer cooler is rusted/paint chipped.
Correction: Repair or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily stained and scored.
Correction: Resurface or replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior of the right side cook line microwave is rusted/damaged.
Correction: Replace microwave or have the interior repaired.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are dirty:
>> The interior of the bar ice machine.
>> The interior of the kitchen bulk ice machine.
Correction: Clean.
- Kitchenware and Tableware
Observation: Washed and sanitized knives, forks, and spoons are being stored with their food/lip contact surfaces exposed.
Correction: Store all food service equipment and utensils so the food/lip contact surfaces will not be contaminated.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Front hand sink was being used to dump ice into.
Correction: Dispose of ice in the 2 or 3 compartment sink. Hand sinks are for washing hands only.
- Lighting, Intensity (repeated violation)
Observation: Two of the three light units in the dry store room have burned out bulbs.
Correction: Replace bulbs.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Multiple employee persona items are being stored in the dry store room. The employee persona item area is by the back kitchen door.
Correction: Keep all employee items in one location and not stored with food or food service equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> The kitchen back door has heavy chipped/damaged paint.
>> The floor grout has eroded in multiple areas of the kitchen.
Correction: >> Repaint the back door.
>> Repair floor grout.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: The ventilation covers at the entrance and the exit to the kitchen are heavily soiled with dirt.
Correction: Clean.
|
08/09/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed multiple employees leaving their work stations handling multiple food items, opening doors, and getting clean utensils. They did not wash their hands and changed their gloves before returning to their work stations handling raw and cooked food.
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: Multiple bulk food containers are not labeled or aren't labeled in English.
Correction: Clearly label or mark all bulk food containers with their contents.
- Utensils - In-Use - Between-Use Storage
Observation: Multiple dispensing utensils in bulk food containers were found laying on their contents.
Correction: In use utensils being stored in bulk food containers should be stored with their handles up above the product.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Multiple large Lexan containers of sliced/diced tomatoes were not labeled with a prep date and time and a use by or discard label.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: There is a consumer advisory statement on the menus but it fails to identify which items a customer can have cooked to order.
Correction: Food that is cooked to the customers preference must be identified on the menu.
- Single-Service and Single-Use, Characteristics* (corrected on site)
Observation: 3 "To Go" white plastic bags were being used to store flour tortillas in the walk in refrigerator.
Correction: To Go" bags should not be used to store food. They may impart colors, odors, or tastes to food. If plastic bags are to be used to store food ensure they are clear and are food grade.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: There was no thermometer in the bar cooler holding fruit and milk
Correction: Place thermometer in all refrigerated spaces.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelving in the walk in refrigerator has chipped paint.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: All of the cutting boards on the main cook line and the ones not in use on the clean dish shelf all have heavy scoring and staining.
Correction: Resurface or replace.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the right side microwave at the cook line interior is damaged.
Correction: Repair or replace.
- Non-Food Contact Surfaces
Observation: The areas under the dry store room shelves have old food/dust.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: A roll of paper towels used for drying hands was suspended above clean utensils and was being used by employees.
Correction: Place paper towels for drying hands at handwashing sinks so wet hands will not contaminate washed and sanitized dishes and utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Washed and sanitized utensils and dishes are being stored incorrectly with their food contact surfaces exposed.
Correction: Store all utensils and equipment with their food contact surfaces inverted.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the adjacent to the dish wash area.
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
- Lighting, Intensity
Observation: There are 4 out of 6 lights out in the dry store room.
Correction: Replace bulbs.
- Employee Accommodations, Designated Areas
Observation: Employee coats and other personal items were being stored in different locations in the dry store room and kitchen.
Correction: Designate one area for employee personal items.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
>> Ceiling tile in the dish wash area is missing.
>> Floor grout by the front ice machine has deteriorated.
>> The back door to the facility needs to be repainted.
Correction: Repair.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The vent cover above the kitchen entrance has heavy accumulation of dust and debris.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A can of stainless steel polish was found placed on the kitchen soda dispensing unit area where drinks are filled.
Correction: Cleaning agents and other toxic chemicals shall be stored so they can not contaminate food, equipment, utensils, and linens even while they are in use.
|
04/19/2012 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the dish washer handle dirty dishes and then handle clean dishes with out washing his hands first.
Correction: Train all dishwashers to wash their hands after handling dirty dishes before handling the clean ones.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Cheese was left uncovered in the walk in cooler.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Diced tomatoes on the top line of the make table at the serving line were cold holding at 49*
Correction: Cold hold all potentially hazardous food at 41* or below. Ensure the lid is closed on the unit when not in use.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Large lexan container at the make table was missing a corner.
Correction: Replace with a container in a condition that is smooth, durable, easily cleaned, and nonabosrbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the make tables 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Dish machine before primed had a CL2 concentration of 0ppm.
Correction: Corrected. Ensure dishes are sanitized in the dish machine at 50-100 ppm
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- stove drip tray
- dry storage shelves
- beer cooler shelves
- soda gun holster
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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- holes in the wall behind the can opener
- ceiling tile missing at the walk in cooler
- missing ceiling tile above dish machine
- floor drain is missing near the fryer
- kick plate in the beer walk in cooler is loose
- floor grout is worn in front of the ice machine.
Correction: Repair.
|
01/11/2012 | Routine | |
all food temperatures are internal
- Critical: Package Integrity* (corrected on site)
Observation: Observed multiple dented cans in the dry store room.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed the bartender handle lemons and limes with his bare hands.
Correction: Use the provided tongs or single use gloves to handle ready to eat food such as lemons and limes.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed multiple foods uncovered in the walk in cooler.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoops are being stored with the handles in the ice.
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*
Observation: Chicken that was stacked too high in the container at the steam table was hot holding at 114*-145*
Correction: Corrected. Chicken was reheated to 180*. Hold all potentially hazardous foods at 135* or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following potentially hazardous foods cold holding improperly on the top line of the cookline make table
- Diced tomatoes 48*
- Cheese 50*
Correction: Food was discarded. Cold hold all potentially hazardous food at 41* or below. Manager called refrigerator maintenance during the inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- vegetable make table gasket
- grill drawer gasket
Correction: Replace
- Equipment - Cutting Surfaces
Observation: The cutting boards along the make tables 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
Observation: The ice machine at the bar needs cleaning.
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed dishes stacked while we near the fryer make table.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink on the side.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
- small holes near the can opener
- hole in the wall near vegetable make table
- holes in the wall near the mop sink
- ceiling tile missing at walk in
Correction: Repair.
|
09/29/2011 | Routine | |
manager showed me stamp he had created for the consumer advisory . I told him that the stamp was satisfactory but that each item ( steak and eggs ) on the menu which could be asked by customer to be undercooked must be identified . Told him that if he added a * beside the items ( steaks and eggs ) and put a * at the stamped statement it would be satisfactory . Spoke with company representative on the 11th and advised her on what needed to be done to the menus for the company ( multiple locations throughout the Eastern Virginia area ) to be in compliance with the regulations of Virginia
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: use of styrofoam bowl at the dry good container
Correction: advised manager that a non breakable handled utensil is to be used to dispense product and the handle is to be upright out of contents
- Food - Washing Fruits and Vegetables
Observation: employee preparing salsa had not rinsed tomatoes and cilantro prior to prep
Correction: advised manager that tomatoes / peppers and cilantro are to be rinsed prior to prep .
Also cautioned that labels are to be removed -then rinse apples prior to them bing sliced ./ prepared
- Utensils - In-Use - Between-Use Storage
Observation: ice scoop handle at the ice machine is buried in contents
Correction: using food service glove manager restored handle of ice scoop to being upright out of ice
- Critical: Cooling* (corrected on site)
Observation: 2 pans of cooked pork done on 6-29 covered in the walk in ref, on speed rack observed to be from 47 -58 internal temperature
Correction: pork thrown out .
HOT PRODUCT must be cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . TO ACHIEVE THIS --take the warm product (whether it be beef / pork / chicken or cheese sauce ) and place into cleaned containers at a depth of up to 2 inches. Place on singe layer in walk in ref, ( or better yet walk in freezer ) or place in clean container up to 2 inches deep and place into speed rack with 2 level open between container so that the cold air surrounds the pans .
WHILE COOLING do not cover pans . Putting pans or speed rack of pans in the walk in freezer for an hour or 2 will cool product very fast
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >> milk in salsa refrigeration unit which is not maintaining temperature and cannot be used for potentially hazardous product ( which milk and cream are )
>> main cookline prep refrigeration unit holding product at 48 / 50 degrees . Had product in unit overnight thrown out ( mashed potatoes and the mashed potatoes taken from the container and placed in the steamline ) and crabmeat and cheese sauce )
Product such as sour cream / tomatoes and pico placed on the topline about 10 am are to be used / discarded by 2 pm .
( NOTE this unit was < 41 at the time of the routine inspection on the 10th )
Correction: >> all potentially hazardous products are to be maintained at < 41 . Service call from refrigeration tech made for refrigerator at the time of the inspection .
Restore refrigeration units to < 41 OR do not keep milk / cream in salsa refrigeration unit and repair the main prep / make refrigeraion unit to < 41
I will return early next week to check on the temperature of the unit (units )
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: plastic lids and containers are cracked
whisk handle melted
Correction: replace damaged food service equipment/ containers
- Nonfood Contact Surfaces (repeated violation)
Observation: use of paper toweling under cutting board at the vegetable prep sink
Correction: paper toweling is not approved for this use . Use bar mesh mat
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present in the main make / prep refrigeration unit right of the steamline
Correction: locate thermometer acurate to 2 degrees by the door of the unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets of the vegetable product make / prep refrigerator left of steamline are split
>> gaskets of the salsa prep refrigeration are split
>> drawer handle / grip damaged refrigeration drawers
>> shelf under side not secured into place ( bloated ) under the stainless metal shelf from wait station to dish room
>> interior cabinetry left of drink fountain moisture damaged and split / cracked
>> the walk in refrigeration shelving support legs are rusty
Correction: >> replace split gaskets on vegetable prep refrigeration unit cookline and salsa prep ref,
>> replace damaged handle / grip refrigeration drawer
>> install metal corner molding to the under side and side of the shelf between wait line and dish room
>> restore interior cabinetry left of the drink fountain to smooth - durable -non absorbant and easily cleanable
>> replace or resurface the support legs of the walk in refrigeration shelving that are rusty / corroded
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dish machine not delivering sanitizer . After priming twice checked the sanitizer container which was just shy of empty
Correction: told manager to explain to dish staff to check on the volume of the sanitizer in the container . Change out when the level is about 1 inch in the bottom . Showed the manager how to prime the dish machine and told him to have dish staff test chlorine level at least each day . Once the sanitizer container had available product and primed 100 ppm cl2 observed
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> container of misc. equipment right of the fry prep refrigeration unit is dirty
>>2 beater attachements are dirty
Correction: clean container and contents
clean beater attachements
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> vent filters ( modestly ) over the grill
>> the walk in refrigeration unit shelving ( right side of walk in freezer door especially )
Correction: clean
- Warewashing - Loading of Soiled Items, Warewashing Machines (corrected on site) (repeated violation)
Observation: observed staff continuing to operate dish machine in a pattern that was backwards
Correction: instructed the manager that the dirty dishes are to be placed onto the drainboard and the spray wand used to spray off food debris . Then racks are placed into dish machine and taken out and placed onto clean drainboard where dirty dishes may not be placed . He then translated to the staff
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed cleaned metal pans wet stacked and placed onto storage shelving
Correction: advised manager that they are to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: foil to go units stored incorrectly
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: leak in the drain line of the handsink along the vegetable prep =- dessert line
>> drainline missing bar mixer wand holster
Correction: >> plumber called already to repair the handsink drainline
>> install missing beverage tubing at the drainline of the bar mixer wand holster and direct to floor drain
- Physical Facilities in Good Repair (repeated violation)
Observation: >> walls corner around CO2 tanks in storeroom are chipped and peeling
>> wall and wall corner molding damaged at the chip barrel storage wall outside the walk in bar refrigeration door
>> painted concrete floor in storeroom worn/ peeling
>> small holes in wall over vegetable prep refrigeration unit ( under microwave shelf )
>> floor tile cracked cookline at floor drain
>> base tile cracked at the drainline area under the handsink of the dish room
>> vents in the dish room and over the vegetable prep ref, are in poor repair
>> replace missing floor drain screen in front of the 2 compartment sink
Correction: >> manager told by owner that he will put wall board on the storeroom walls in near future
>> manager told by owner that the floor of the storeroom will be resurfaced ( tile ) in the near future
>> seal small holes ( silcone - caulk ) over vegetable prep ref,
>> replace damaged floor tiles cookline floor drain
>> replace damaged base molding tile under the dish room handsink
>>replace damaged vents dish room and over vegetable prep ref,
>> restore screen to floor drain in front of the 2 compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>wall behind the wait line handsink and work table ( with drink dispensers ) is dirty and splattered
>>wall behind the oil/ salt in the storeroom is dirty / splattered
>> ceiling tile and air return and light lens dirty dish room
Correction: clean walls and or repaint in dry good storeroom
and behind wait handsink - prep table line
>> clean ceiling dish room ( tile / vent housing and light lens )
|
06/30/2011 | Follow-up | |
>>> At the time of the inspection a very large stock pot of refried beans had been cooked. The product temperature at the core about 5 inches deep ( the lengh of my metal stem thermometer ) was 198 degrees . The pot was covered .
This product -- like any other hot mass must be cooled according to Code .. I discussed the matter with the MOD .He stated they make stockpot of refried beans every day and place into hot hold cabinetry . At end of night they discard .
NOTE --no refried beans observed in the walk in ref
CHeese sauce is thick like refried beans and multiple container observed in the walk in ref, They were 41 degrees (and by the door ) .
To cool properly the product once it reaches 135 must cool to 70 in 2 hours and from 70 to 41 in the following 4 hours .. To cool properly have cheese sauce in 2 in pans and lay uncovered in a single layer or on speed rack alternating shelving ( providing more air flow ) in the walk in refrigeration unit ( or even better to cool by placing into the walk in freezer )
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: personal beverage on rack shelving opposite the fry item prep refrigeration unit over metal salsa / condiment bowls
Correction: personal beverage to be in non breakable covered container and located only on lower level or food service equipment
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of metal sauce / salsa bowls and styrofoam bowls as scoops in dry good containers in dry good storeroom
Correction: use only non breakable handled scoops ( such as small ice scoop or measuring cup ) . Handles of scoops are to be maintained out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: containers ( metal and plastic) of raw proteins ( meat / chicken/seafood ) stored above containers of cooked foods in walk in ref, .No evidence of leaking
Correction: containers of cooked or produce are to be stored above raw proteins . Insure that all containers of prepared product have a food grade lid to cover
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good and spice containers in the storeroom are to be labeled as to contents
Correction: label dry good containers cleary as to contents in both english and spanish
- Food Display
Observation: salt container at the table prepared gucamole station is not properly protected
Correction: provide a covered container ( preferrably one with a hinged lid ) to place the salt in for the table side prepared gucamole
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: cheese sauce observed in hot hold cabinetry at 60 degrees
Correction: cheese sauces had been removed walk n refrigeration unit and placed into hot hold cabinetry.
THe hot hold cabinetry is designed to maintain hot food hot ---it is not designed to heat up cold product.
Place on stove or grill to reheat to > 165 prior to returning to hot hold unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: creamers in salsa refrigeration unit at 55 degrees
Correction: salsa refrigeration unit is only used for non potentially hazardous foods ( white sauce --- salsa made with canned tomatoes and fresh onions and cilantro ) , beer , orange juice and churros ) DO NOT place meat / any fresh tomato product or dairy product in this unit
Creamers thrown out
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: consumer advisory is not correct,.
Menus provided to chain out of home office ,
There is a reminder statement but the menu items that are offered cooked to customer request are not identified as is required by the Code
Correction: the menus for the company which has multiple locations in the eastern area of Virginia need to be changed ,
The menu category or the individual items which are offered cooked to customer request are to be identified AND there is to be provided the reminder statement ( consumption of under cooked product ........)
I obtained name and phone number for representative in the home office and will contact and advise to correct menu
- Food Contact Surfaces - Cleanability*
Observation: clear plastic blender base is cracked ( observed at both grinder table and table left of dessert prep )
>> metal strainer hanging off vent hood surface damaged - mesh seperated
>> plastic lid on the ?? sugar /salt ?? container in dry good storeroom corner cracked
>> the bread crumb container in dry good storeroom is cracked
Correction: >> replace damaged blender base
>>replace damaged plastic containers / lids
>>replace damaged strainer
- Nonfood Contact Surfaces
Observation: paper toweling used under the prep refrigeration unit left of the steam table
Correction: paper toweling is not approved as a liner / used to stablize cutting boards
- Temperature Measuring Devices
Observation: thermometers lacking at the doors of multiple prep refrigeration units and the hot hold cabinetry
Correction: provide thermometers accurate to 2 degrees by the doors of all refrigeration units and the hot hold cabinetry
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the prep refrigeration gasket right door left prep ref, is split
>> salsa holding prep refrigeration unit door is split
>> walk in refrigeration unit shelving support legs are badly peeling and corroded
>> refrigeration drawer grip / handles plastic surface is cracked -removed
>> the dry good shelving is rusty ( and also encrusted )
>> the chemical storage shelving in the dry good storeroom is rusty
>> the wood cabinetry for the drink fountain mixer / pump left of the drink fountain has been moisture damaged and the wood service is split and cracked
Correction: >> replace split prep door gaskets
>> replace or resurface the support legs of the walk in refrigeration units
>> replace the refrigeration drawer ( under grill ) damaged handles/ grips
>> replace the dry good shelving and chemical storage shelving OR clean and scour to determine if they can be resurfaced
>> restore cabinetry with pump left of drink fountain to smooth - durable -non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the large cube dicer unit is dirty
Correction: clean and sanitize
- Non-Food Contact Surfaces
Observation: the following surface are not clean
>> dry good shelving is encrusted the product
>> the can opener
>> the interior of the fry item prep ref, ( condensate )
>> the stove drip tray
>> the upright freezer gasket in the wait line opposite the ice machine
Correction: clean
- Warewashing - Loading of Soiled Items, Warewashing Machines
Observation: the dish machine is not be loaded correctly . The dirty dishes were entering the machine after being washed and rinsed at the 3 compartment sink from the designated clean drainboard and were being removed from the machine to the dish scrap sink and dirty drainboard which were soiled
Correction: the dirty dishes are to enter the dish machine from the dirty drainboard / scrap sink and be removed to the left of the machine onto the clean drainboard to be put away
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment is not being air dried prior to stacking
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: several stacks of foil to go and styrofoam to go shells were not properly stored
Correction: store with food contact side down uniformly
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: >> handsink basin blocked from easy access at the wait line by large trash can and ice transfer buckets
>> handsink basin used to store / place cleaned equipment from dish machine
Correction: >> handsinks are to be easily accessible at all times ---stored nothing in such a way that is causes difficulty in reaching sink AND The sink basin may not be used to store or clean and item / equipment
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: floor drain at the bar by the designated handsink is not draining
Correction: drain had gotten clogged . MOD cleared the debris preventing the drainage of wastewater
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side door panels open
Correction: maintain the side panels closed
- Lighting, Intensity
Observation: upright 2 door freezer wait line lighting not operational
several ceiling light tubes in dry good storeroom are out
>>lighting insufficent under vent hood
Correction: restore out lighting to operational
>>increase wattage of the light bulbs in the vent hood
- Physical Facilities in Good Repair (repeated violation)
Observation: air returns at the prep refrigeration unit left of the steam table and in the dish room are in poor repair
>> ceiling tile not in position in the dish room
>> painted concrete floor in dry good storeroom surface worn
>> wall behind CO2 tank in dry good storeroom is peeling ( size of appetizer plate )
>> floor drain screen is missing floor drain in front of the 2 compartment prep sink
Correction: >> replace damaged air returns
>> restore ceiling tile in dish room to proper placement
>> restore wall behind CO2 tank to smooth and easily cleanable
>> repaint the concrete floor in dry good storeroom
>> restore floor drain sceen to position at 2 compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> walls dirty dry good storeroom over the onions and oil/ beans
>> light lens and ceiling tiles dirty dish room
>> air returns in the ladies ( and probably men
Correction: s ) restroom are dirty
- Pests - Controlling Pests*
Observation: flies present
Correction: maintain doors closed as much as possible . once cleaning of dumpster and parking lot is achieved remove hose from bib at mop curb or bring in hose to prevent rear door from being above 2 inches open
- Critical: Toxics - Storage of Toxic Containers*
Observation: >> spray cleaners hung from liquor / mixer hanging racks in the bar
>>cleaners stored with paper toweling for the handsink in the bar storage cabinetry
Correction: >>cleaners ---which must be clearly labeled as to contents are
>> cleaners must be stored physically seperate and lower than paper toweling for the washing of hands
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06/10/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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 - Safe and Unadulterated*
Observation: Container of onions stored on top of salsa mix in walk-in. Bottom of container is not a food approved surface.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw bacon stored over salsa in walk-in.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Cascade stored over clean dishes by the dishmachine.
Correction: Cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/04/2011 | Complaint | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed a container of purple cabbage "nesting" in a container of corn in the left side make table.
Correction: Ensure that non-food contact surfaces such as the exterior of the cabbage container do not contact food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils were stored in standing water near the warming cabinet.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- warmer gasket is in poor repair
- left make table gaskets are torn
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cook line make tables 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 following non-food contact surfaces need cleaning:
- can storage shelving
- soda nozzle holster at the bar
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
- Holes in the wall around the mop sink
- hole in the wall behind the server make table
- vent is loose above the cook line
Correction: Repair.
|
02/17/2011 | Routine | |
All food temperatures are internal.
2011 permit issued, Post in public view.
- Critical: Hands - When to Wash* (repeated violation)
Observation: The dish washers did not wash their hands before handling the dishes when they came out of the dish washer.
Correction: Ensure employee's always wash their hands before handling clean dishes.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling chips with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored in the same container as raw beef in the grill drawer.
Correction: Ensure employees are careful when removing the chicken from the grill drawers that they do not allow any of it to fall into the adjacent containers of beef.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: -Container of chicken was stored next to a container of beef and was leaking onto the lid of the beef in the walk in.
Correction: Store potentially hazardous food in accordance with their final cooking temperatures from top to bottom: Ready to eat food/produce, Raw fish/seafood, beef/pork, chicken. Remember "Swim, walk, fly".
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop was stored with the handles in the contents.
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 - Cold Holding* (repeated violation)
Observation: The milk in the server refrigerator was cold holding improperly at 50*.
Correction: Food was discarded. Hold all potentially hazardous foods at 41* or below.
- Cooling, Heating, and Holding Capacities
Observation: The server refrigerator is not capable of maintaining potentially hazardous food at 41* or below.
Correction: Repair the refrigerator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- left prep refrigerator gasket
- server refrigerator gasket
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the right make table is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Seasoning shelves
- Fryer cabinets
- exterior of paper towel dispensor
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic 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.
- Plumbing System Maintained in Good Repair
Observation: The hand sink across from the prep table is leaking.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink near the prep table.
Correction: Provide a refuse container for the disposal of paper towels at the prep table hand sink.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink near the prep table.
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.
- Lighting, Intensity
Observation: There is a burned out hood light.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- small holes in the wall near the can opener
-holes in the wall at mop sink
- Ceiling vent is broken at cookline
- wall paint is peeling in the store room
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall under the prep table below the knives needs cleaning.
Correction: clean.
|
11/15/2010 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash*
Observation: Observed an employee touch his face with gloves and then proceed to grab raw shrimp without changing his gloves.
Correction: Ensusre employee's wash their hands and change their gloves after touching exposed skin.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed food in the walk in freezer/2 door dessert freezer uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken wings on the top line of the make table right of the cookline were cold holding at 53*.
Correction: Hold all potentially hazardous food at 41* or below.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Facility needs to post a no-smoking sign at the front door.
Correction: Post a no-smoking sign at the front door. These can be found on-line at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep table 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
Observation: The server make table gasket is ripped.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make tables 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The dish machine has a chlorine concentration of 0 parts per million.
Correction: Ensure dish machine sanitizes dishes at a concentration of 50-100 ppm.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- fryer cabinets
- Dry storage shelf holding the napkins
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.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located at the dish machine was blocked by a rolling cart, 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 @EQUIPMENT@ preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink near the fryers.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink near the fryers.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The dry store room walls need cleaning.
Correction: clean.
- Critical: Toxics - Presence and Use Restriction
Observation: Facility was storing a pesticide spray bottle in the dry storage room.
Correction: Only state licesnced pest controllers are permitted to use pesticide in a food facility.
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07/29/2010 | Routine | |
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