- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee observed eating and drinking in the food preparation area.
Correction: All food employees must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the salad container is no longer durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes.
- Equipment - Good Repair and Proper Adjustment
Observation: Coolings lines of the walk-in freezer observed with accumulations of ice that drip onto the food in the freezer. Condensate drain in the reachin bar cooler, observed to be leaking.
Correction: Install insulation over the line to prevent condensate from forming on the pipe and then dripping condensate onto the food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food preparation area 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink at the drink preparation area are leaking. Leak observed behind the ice bin the kitchen area.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Floor wall juncture behind the ice bin and in the walk-in cooler is missing with accumulations of food observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Equipment along the cook line and walls behind the cookline noted in need of cleaning. Air supply vents over the cookline.
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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08/05/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Critter batter, sour cream, blue cheese, honey mustard, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Some foods were voluntarily discarded.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Lexane pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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10/03/2014 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The box of rotten tomatoes observed next to the onions in the salad preparation area.
Correction: Ensure food is safe and unadulterated.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ranch dressing, critter batter, honey mustard dressing, blue cheese dressing, cheese, sour cream cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Some items were appropriately voluntarily discarded by the person in charge.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates observed stored on dirty dish racks.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
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.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site)
Observation: A condensate drain line servicing 1 door cooler was emptying liquid waste directly onto the floor of the kitchen. Condensate observed frozen in the walk-in freezer above clean glassware.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen 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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08/15/2014 | Routine | |
Within 3 days of this inspection, please fax a copy of invoice for plumbing repair to the clogged scrap sink drain to the Montgomery Health Department.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed wiping gloved hands on the soiled wiping cloth. Hands not washed between glove changes.
Correction: Wash hands prior to donning new gloves to prevent cross contamination of the new gloves.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken batter, fish batter, ranch dressing cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the cook line and dish washing area observed blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishrack, salad draining pan preventing its use.
- Critical: Plumbing System Maintained in Good Repair
Observation: Floor sink to the scrap sink is clogged and in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, litter, odor insects 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.
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08/23/2013 | Routine | |
Please complete a garlic butter, butter reheating temperature log reviewed/completed by the person in charge, and fax to the Montgomery Health Department every 2 days for the next 30 days. Please fax to the Montgomery Health Department a copy of the invoice from a licensed plumber for the repair of the clogged condensate drain within 5 days of this inspection.
No violation noted during this evaluation. | 12/14/2012 | Follow-up | |
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