Facility was clean and orderly. Discussed the inspection report with the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean soup and clam chowder were observed cold holding at improper temperatures. Inspector used a internal thermometer during the inspection. Operator discared both items. Discussed proper cooling procedures with the operator. REPEAT.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Light covers above the cookline are noted in need of cleaning. Covers have a build up of grease. Replace covers if needed. Lighting needs to be improved in this area.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of stainless steel cleaner was observed stored on a shelve above a sink containing thawing pork chops. Operator removed the cleaning products and stored them in a segregated area.
Correction: Containers of stainless steel cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/10/2016 | Routine | |
Facility was observed to be clean and orderly. Discussed inspection report with operator. (Standardization Inspection)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of bean soup cold holding at improper temperatures. Inspector noted a large container of bean soup cold holding at 45°stored in the walk-in reefer Inspector used a internal thermometer during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/31/2015 | Routine | |
Good glove useage and date marking observed during inspection. Overall condition of the facility has improved since last inspection. Operator was provided a copy of the inspection report.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Inspector observed utensils stored in reefer in food prep area. Operator removed all utensils.
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: Time as a Public Health Control* (corrected on site)
Observation: Breakfast sausage for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Operator disposed of sausage.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
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. Operator was able to find a temperature measuring device prior to the completion of the inspection. Operator will need to purchase additional devices.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the 3 compartment sink. Operator was using detergent in sanitizing compartment versus sanitizing agent. Operator replaced with beach and tested with proper sanitizer concentration.
Correction: Provide bleach at proper concentration of 100-200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Light fixtures in the all food prepration areas are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/27/2015 | Routine | |
Operator was provided copy of inspection report. Operator accompanied EHS during entire inspection. Significant improvement to the overall cleanliness of the floors, walls, and counter tops was noted during the inspection. Exhaust fans were noted to be free of grease build-up. Floors in the food preparation area and storage area were power washed and re-painted. A plan is in place to re-paint additional flooring in the kitchen area. A pest control plan is in place with professional exterminator. No pest activity was noted during the inspection. Please continue the current cleaning schedule and increase the cleaning frequency as needed to prevent future pest harborage conditions. Operator was very cooperative during the entire inspection process.
No violation noted during this evaluation. | 08/28/2015 | Follow-up | |
Inspection report was discussed with operator. Operator was present during inspection. Inspector discussed the importance of improving the overall cleanliness of the food preparation areas, in particular, underneath all counter tops and tables.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of all exhaust fans have accumulations of grime and debris. Inspector noted multiple areas under food preparation tables that have heavy build up of grease and food derbies.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Inspector noted area under counter top in food preparation area that had visual evidence of active roaches. Several Terminx pest strips in the food preparation area were noted to contain trapped live roaches.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Operator does have a pest control contract currently with Terminx.
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08/07/2015 | Follow-up | |
Operator provided copy of inspection. Food service workers were noted to have good glove usage and date marking. Food service workers were very observant and helpful during inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor located in walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. Alarm was noted as missing.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - 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
Observation: The nonfood contact surface of all exhaust fans have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Sanitizing step on warewashing machine was not functioning..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Large amount of trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at dish washing room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Several areas in the kitchen, drystores, and dishwashing area had visual evidence of roaches.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/15/2015 | Routine | |
Inspection discussed with person in charge.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment
Observation: A missing hood filter in venthood over the grill and fryers.
Correction: Repair or replace hood filter.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The floor in the back food prep area and warewash area are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Circulating fans through out the food prep areas are noted in need of cleaning.
Correction: All circulating fans in the food prep areas 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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02/07/2014 | Routine | |
Inspection conducted and discussed with the person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All potentiallty hazardous foods in the True 2 Door RI are cold holding at improper temperatures (48-52F)
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator has already notifed refrigeration repairman to service unit.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment on top of prep area at 71F.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs, beef burgers, and beef steaks are provided on the menu 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The floor in the back food prep area and warewash area are not smooth and easily cleanable.
Correction: Repair floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Two light bulbs in the large walk cooler are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/28/2013 | Routine | |
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