Discussed with the Person-in Charge:
1. Thawing and Cooling Handouts
2. Great date marking
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a food employee drinking coffee without a lid in the food preparation area. Person-in charge had the employee put a lid on the coffee container.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw pork stored on top of a container of beer cheese in the Walk-in Cooler. Person-in charge relocated the raw pork to a lower shelf in the Walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The shelves by the 3-compartment sink were observed rusted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining wall: 3-compartment sink, and both hand sinks.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: the walk-in freezer door can no longer latch shut, and the fan cover in the walk-in freezer.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of: wild rice, hard boiled eggs, tomato past, homemade sauces, and cooked soups.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ladle by the dish machine and the deli slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior of the bulk ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the bulk ice machine 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 - Cooking and Baking Equipment
Observation: The cavity of the microwave oven by the hot holding unit is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed that coving tiles were missing throughout the kitchen.
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: Observed the floor and walls throughout the are in need of a thorough 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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10/22/2015 | Routine | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS), ready-to-eat (RTE)
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The surface rinse water temperature of the hot water dish machine was measured at 155 F. PIC will wash and rinse dishes in the dish machine and sanitize in the three compartment sink. The surface temperature of equipment in the dish machine must be 160 F for sanitizing.
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.
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06/23/2015 | Risk Factor | |
Discussed with operator: 1. ensure potentially hazardous food items are held at 41'F or lower.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Observed chicken in standing water at 78'F in the 3 compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Jaeger sauce cooked yesterday @ 44'F in the WIC - noted not being adequately cooled to prevent the growth of harmful bacteria. Operator voluntarily discarded the jaeger sauce.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed a large plastic container of jaeger sauce, cooked yesterday, at 44'F in the WIC. Operator voluntarily discarded the sauce during this inspection.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) ziguener sauce in the refrigerator, the food should have been discarded 4 DAYS ago. Operator voluntarily discarded the ziguerner sauce during this inspection.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. Observed large amount of ice in the WIF including ice crystals covering wrapped food items.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps at the back pantry door and the front doors to facility.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory next to the mixer.
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
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. 1. observed a hole in the wall in the dishwashing area of the kitchen 2. ceiling tile in disrepair at the entrance to the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed several small flying insects at the bar area, the kitchen and the upstairs storage area.
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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Advised by operator that Pesticides/Insecticides are being sprayed in the bar area by employees.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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10/30/2014 | Routine | |
Site visit made to check temperatures in the WIC of this facility. Operator advised that he vacuumed the unit's condenser coils, which is needed as this facility is in the train depot and the exhaust from trains cause clogs. This was done after the inspection conducted on October 16, 2013. The WIC's temperature registered 34'F during this site visit
No violation noted during this evaluation. | 10/17/2013 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator turned the temperature colder in the Walk In Cooler. Chlorine sanitizer in the dishmachine at the bar measured 50 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container, on the shelf above the 3 compartment sink, 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) dill with their bare hands. The dill was going into a salad dressing that was not going to be cooked.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed two wet wiping cloths, on a prep table and at the bar, 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* (repeated violation)
Observation: Several potentially hazardous foods in the walk in cooler, such as pork, @55'F, Beef @ 54'F, and Jaeger Sauce @ 55'F, cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Lids on bulk food containers in the storage area were observed in a state of disrepair and damaged.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the 3 microwave ovens observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Observed a significant hole in the wall in the dishwashing area of the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/16/2013 | Routine | |
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