All food temperatures taken were internal unless otherwise noted.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
>>Knives stored between deep fryer and make table
>>Containers without handles used to dispense food ex. 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.
- Thawing (repeated violation)
Observation: Improper methods used to thaw food. Steak thawing under counter.
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
- Cooling Methods (repeated violation)
Observation: Container of pancake batter was 69*F in walk-in unit
Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lasagna *44*F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Owner adjusted refrigeration temperature setting on refrigeration unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>damaged food containers, cracked, microwave damaged etc.
>>paint peeling on the exhaust system
Correction: Repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the make tables were 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave and pizza oven were soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave and pizza oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Table cart underneath the microwave
>>Exterior of pizza oven
>>Exterior of deep fryers
>>Filters in exhaust hood
>>Multiple grease deposits on electrical wire
>>Dust and grease encrusted on fans and other equipment
>>Can opener was soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located adjacent to three compartment sink was blocked, preventing access by employees for easy handwashing. Container of potatoes stored in handsink.
>>Handwashing facility at waitress station was blocked. Dirty wiping cloths bucket stored in sink
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container of potatoes preventing its use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Insufficient lighting in the following area:
>>walk-in cooler
>>refrigeration unit near walk-in cooler
>>back storeroom
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Paint peeling and flaking off dry storeroom floor
>>Paint peeling and flaking off ceiling above exhaust hood
>>Damaged or missing ceiling tiles in cookline area
>>Multiple small holes throughout the facility
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Walls throughout the facility are soiled
>>Air vents in kitchen are soiled
>>Ceiling tiles are soiled in multiple areas
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.
|
11/05/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair and beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils without handles improperly stored between uses.
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.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food were arranged so as not allow for maximum heat transfer.Containers of food were tightly cover in reach-in unit.(meat loaf 52*F and shepherds Pie 52*F)
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Missing a few temperature measuring device in refrigeration units.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Gaskets were torn on two refrigeration units
>>Racks were rusted in walk-in unit
>>Paint was peeling on the exhaust system
>> Sides of ice machine are rusty
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven and pizza oven were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven and pizza oven.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Table cart underneath the microwave
>>Exterior of pizza oven
>>Exterior of deep fryers
>>Filters underneath the exhaust hood
>>Multiple grease deposits on electrical wire
>>Dust and grease encrusted on fans and other equipment
>>Plates splattered with food near pizza oven
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food equipment was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the waitress station and adjacent to the 3-compartment sink were 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 wiping cloths buckets preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment was not protected against entry of insects and rodents.Back screen door was 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: Missing a sign that notifies food employees to wash their hands was not provided in all lavatories.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all lavatories
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the pantry.Five foot candles were measured at the time of inspection.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Paint peeling and flaking off dry storeroom floor
>>Paint peeling and flaking off ceiling tiles above exhaust hood
>>Multiple small holes throughout the facility
>>Missing or damaged floor tile in waitress and cookline areas
>>Damaged or missing ceiling tiles in cookline area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Walls throughout the facility are soiled
>>Floor around the deep fryer was soiled
>>Missing floor tiles underneath the ice tea machine
>>Air vents in kitchen
>>Wall behind 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Two chemical spray bottles were observed without a label.
Correction: Label spray bottles with contents or discard.
|
04/21/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted. Permit issued for 2015 .
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat. Ribs were in the sink without running water.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Containers of pasta 42*F and stuffed peppers 43*F and 44*F were cold holding at improper temperatures in the display refrigeration unit
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there was no consumer advisory for all foods that may be served raw and/or undercooked. Eggs, NY Strip ,Pork Chops and Delmonico Steak were not listed on the menu for a disclosure and reminder .
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in a few units were not properly located in the coldest part of the unit or missing.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Torn gaskets on a few refrigeration units
>>Reach-in unit not cooling food at the required temperature
>>Rusted storage racks in walk-in units
>>Duct tape used to repair various equipment in the facility.
>>Exterior surfaces of the ice machine are corroded.
Correction: Repair all equipment to restore 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 the cookline were 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 nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Can opener was soiled.
>>Table cart supporting the microwave was soiled
>>Exterior of pizza oven was soiled
>>Dust and grease encrusted on fans and other equipment
>>Multiple grease deposits on electrical wires.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Tableware and food equipment were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the bar was blocked, preventing access by employees for easy handwashing. Dirty wiping cloths bucket stored in sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dirty wiping cloths bucket preventing its use.
- Light Bulbs Protective Shielding
Observation: Lights in pantry and dry storage areas were missing endcaps and not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands was not provided at restrooms 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the pantry and dry storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Paint peeling and flaking off ceiling tiles throughout the facility
>>Floors were unsealed in pantry
>>Walls were in poor repair in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Multiple rodent droppings were observed underneath storage racks in pantry.
Correction: Remove droppings and clean the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of soap and spray cleaner were not properly labeled.
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 - Conditions of Use*
Observation: (CORRECTED DURING INSPECTION )Pesticides are not being applied by a certified applicator. Raid was stored shelf in storeroom.
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.
|
12/17/2014 | Routine | |
All food temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils without handles improperly stored between uses.
Correction: Provide dispensers with handles that are upright between use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Concentration of chlorine used in dirty wiping cloths bucket was less than 50ppm.
Correction: Ensure concentration of sanitizer in dirty wiping cloths bucket contains between 50pp.-100ppm.
- Cooling Methods (repeated violation)
Observation: Marinara sauce 179*F in containers for cooling are not shallow enough to allow for maximum heat transfer.
Correction: Utilize shallow food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures. meat loaf 43*F,chicken breast lobes 44*F,
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in multiple refrigeration units.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Soap dispenser by front handsink is broken
>>Microwave door is malfunctioning.
>>Gaskets on two refrigeration units are torn.
>>Racks are rusted in walk-in unit
>>.Racks in dry storage area are rusted.
>>Paint peeling on exhaust system.
>>Multiple shelves peeling in front service area.
Correction: Repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Cutting Surfaces
Observation: The cutting boards in 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the mixer was observed soiled with accumulations of dust and debris.
Correction: Clean the food contact surface of the mixer to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven and pizza oven were 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 of the following equipment are soiled:
>>Table cart underneath microwave
>>Exterior of pizza oven
>>Exterior of deep fryers
>>Filters underneath the exhaust hood are soiled
>>Multiple grease deposits on electrical wires
>>Dust and grease encrusted on fans and other equipment.
>>Container of to-go-cups is soiled.
Correction: Clean and Sanitize
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Knives were observed stored unprotected between two refrigeration units.
>>Inside of the to-go-cups are soiled with particles of food
>>Food containers not inverted on the top shelf.
Correction: Store knives and to-go-cups in a manner that protects knives from contamination until used.
>>Clean and sanitize all soiled single service articles.
>>Invert all unprotected food containers and equipment on the top shelf.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in 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.
- Lighting, Intensity (repeated violation)
Observation: Insufficient lighting in dry storeroom.
Correction: Provide additional lighting for dry storeroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Paint peeling and flaking off dry storageroom floor.
>>Paint peeling and flaking off ceiling tiles above the exhaust hood.
>>Multiple small holes in walls throughout the facility .
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Walls throughout the facility are soiled
>>Floor around the deep fryer are soiled.
>>Missing floor tile underneath the ice tea machine.
>>Air vents in kitchen
>>Wall behind 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.
|
04/29/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Thekitchen staff member was eating a bisquit in the kitchen and in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Shellfish - Molluscan*
Observation: Molluscan shellfish obtained from an unapproved source being offered for sale or service. Oysters brought in by friend of owner
Correction: Obtain shellfish from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. EMployee plating salds with bare hands.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. stored on work tables in kitchen
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Beef stew in walk in at 87 F and was not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken breasts onsteam table at 116 F and hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 155
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener in kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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: Less than 10 foot candles of light was noted in the walk in refrigerator
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor in the kitchen under the grills 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.
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station is not covered and tamper-resistant Open bait stations in storerooms
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
|
02/20/2014 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with operator.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ashtrays and/or smoking paraphernalia present on clean dish rack.
Correction: Facility is none smoking, remove ashtrays and/or smoking paraphernalia.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking drainboard dishmachine damaged.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>Veryfine two door gaskets torn
>>water pooling large sandwich prep table
>>dial missing oven
>>walk-in handle inside missing
>>large prep table gasket torn
>>racks rusted delfield 2 door
>>racks 2 door glass fridge rusting
>>handle missing large lid pizza make table
>>dials missing stove
>>pizza prep gaskets torn
>>beverage air 2 door freezer gaskets torn
>>table base under grill rusted
>>paint peeling hood system
>>ice machine rusting
>>multiple shelves peeling front service area with ice machine
>>racks walk-in rusting
>>racks dry storage rusting
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Both prep table cutting boards heavily scratched and scored.
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: following in need of repair
>>table cart under microwave
>>exterior of small prep table
>>hood and hood filters
>>fan cage walk-in
>>gaskets fridge and freezer units
>>exterior deep fryers
>>table under grill
>>racks under fire suppression tank
>>dry storage racks
>>back of pizza oven
>>racks right of pizza prep table
>>drip tray grill
>>top of delfield 2 door freezer
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Mesh pizza trays stored on floor under oven.
Correction: Store mesh trays in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>paint peeling dry storage floor
>>floor under Coca-cola fridge front tile missing
>>paint peeling fire suppression
>>paint peeling ceiling above hood system
>>holes in wall behind microwave by back door
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>light over stove
>>air vents kitchen
>>floor under cookline
>>wall fan left of back door vent filter
>>wall behind cookline
Correction: clean
|
01/03/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Responsibilities of Owner or Proprietor
Observation: Ashtrays and/or smoking paraphernalia present on clean dish rack.
Correction: Facility is a none smoking, remove ashtrays and/or smoking paraphernalia.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks dry storage rusting
>>racks walk-in rusting
>>racks peeling Coca-Cola
>>multiple shelves peeling front service area with ice machine
>>ice machine rusting
>>paint peeing hood system
>>table base under grill rusted
>>beverage air 2 door freezer gaskets torn
>>pizza prep gaskets torn
>>dials missing stove
>>handle missing large lid pizza make table
>>racks 2 door glass fridge rusting
>>racks rusted delfield 2 door
>>large prep table gasket torn
>>walk-in handle inside missing
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Both prep table cutting boards heavily scratched and scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of repair
>>top of delfield 2 door freezer
>>drip tray stove
>>racks right of pizza prep table
>>back of pizza oven
>>dry storage racks
>>can opener
>>racks under fire suppression tank
>>table under grill
>>exterior deep fryers
>>gaskets fridge and freezer units
>>fan cage walk-in
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>vent cover missing women's rest-room
>>paint peeling dry storage floor
>>floor under front fridge tile missing
>>paint peeling fire suppression
>>paint peeling ceiling above hood system
>>holes in wall behind microwave by back door
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>electrical panel wall
>>floor under 2 door delfield freezer
>>wall panel loose rest-room hall with handsink
>>floor under cookline
>>wall fan left of back door vent filter
>>floor around mixer
Correction: clean
|
09/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability*
Observation: Metal strainer damaged.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>walk-in handle inside missing
>>rack walk-in peeling torn
>>large prep table gasket torn
>>racks rusted delfield 2 door
>>rack 2 door glass fridge rusting
>>handle missing large lid pizza make table
>>dials missing on grill
>>pizza prep gaskets torn
>>beverage air 2 door freezer gaskets torn
>>table base under grill rusted
>>paint peeling hood
>>ice machine rusting
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Both prep table cutting boards heavily scratched and scored.
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: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Mixer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>back of pizza oven
>>dry storage racks
>>can opener
>>racks under fire suppression tank
>>table under grill
>>inside of oven
>>racks over 3-vat
>>exterior deep fryers
>>gaskets fridge and freezer units
>>fan cage walk-in
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: 3-vat sink leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes in wall behind microwave by back door
>>paint peeling ceiling above hoodsystem
>>paint peeling fire suppression
>>floor under front fridge tile missing
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under mixer
>>wall behind dishmachine
>>wall fan left of back door vent filter
>>floor under cookline
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
05/03/2012 | Routine | |
All food temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection, also went over back of health with owner.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>walk-in handle inside missing
>>ice machine rusting
>>paint peeling hood
>>table base under grill rusted
>>beverage air 2 door freezer gaskets torn
>>pizza prep gaskets torn
>>dials missing on grill
>>handle missing large lid pizza make table
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards both prep tables are heavily scratched and 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: Multiple food containers lids and plastic food containers edges cracked.
Correction: Discard, replace or repair
- 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
>>drip tray grill
>>dry storage racks
>>can opener
>>racks under fire suppression tank
>>racks 2 door glass
>>drip tray oven
>>table under grill
>>inside of oven
>>racks over 3-vat
>>exterior deep fryers
>>gaskets fridge and freezer units
>>fan cage walk-in
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Handsink right of 3-vat leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Light out kitchen over 3-vat.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor under front fridge tile missing
>>paint peeling fire suppression
>>paint peeling ceiling above hoodsystem
>>holes in wall behind microwave by back door
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under turbo air freezer
>>floor under cookline
>>wall fan left of back door vent filter
Correction: clean
|
01/03/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small prep table.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following in need of sealing
>>3-vat
>>handsink kitchen
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: following in need of repair
>>walk-in handle inside missing
>>gasket delfield 2 door fridge
>>handle loose microwave by back door
>>dials missing on grill
>>shelving in dry storage by door rusted
>>racks rusted walk-in
>>beverage air 2 door freezer gaskets torn
>>pizza prep gaskets torn
>>table base under grill rusted
>>paint peeling hood delfield racks peeling
>>ice machine rusting
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards both prep tables heavily scratched and/or 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: Thermometer large prep table broke.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in of cleaning
>>drip tray grill
>>large mixer
>>racks 2 door glass fridge
>>exterior beverage air
>>cart with microwave
>>racks dry storage
>>racks over 3-vat
>>back of pizza oven
>>can opener
>>table under grill
>>deep fryer
>>fan cage walk-in
>>pizza prep doors, top
>>gaskets multiple fridge and freezer units
Correction: Clean
- Outer Openings - Protected (repeated violation)
Observation: Screen door on back door observed with holes.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor under front fridge tile missing
>>paint peeling fire suppression
>>paint peeling ceiling above hoodsystem
>>holes in wall behind microwave
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under mixer
>>floor under turbo air freezer
>>floor under dishmachine
>>wall behind dishmachine
>>wall behind cookline, stained
>>floor under cookline
>>wall fan left of back door vent filter over door to dry storage
Correction: clean
|
08/17/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Bread stored uncovered on top of beverage air 2 door freezer.
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seal/caulking in need of repair
>>3-vat
>>seal drainboard left of dishmachine
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: following in need of repair
>>walk-in handle inside missing
>>gasket delfield 2 door fridge
>>rack with grits rusted
>>handle loose microwave by back door
>>dials missing on grill
>>shelving in dry storage by door rusted
>>racks rusted walk-in
>>beverage air 2 door freezer gaskets torn
>>pizza prep gaskets torn
Correction: Repair
- Equipment - Cutting Surfaces
Observation: Cutting boards both prep tables heavily scratched and/or scored.
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* (corrected on site)
Observation: Chlorine concentration 3-vat measured at greater then 200 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of attention
>>plastic food containers observed with melted lids
>>spatulas with melt handles
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>drip tray grill
>>stove, fryer, oven
>>racks 2 door glass fridge
>>exterior beverage air
>>cart with microwave
>>racks dry storage
>>racks over 3-vat
>>turbo air freezer
>>gaskets dirty turbo air
>>back of pizza oven
>>can opener
>>table under grill
>>deep fryer
>>fan cage walk-in
>>pizza prep doors
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: plastic and metal 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use bowls observed stored upright dry storage.
Correction: Store single serve items either inverted or covered.
- Outer Openings - Protected (repeated violation)
Observation: Screen door on back door observed with holes.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes wall behind grill
>>holes in wall behind microwave
>>paint peeling ceiling above hoodsystem
>>paint peeling fire suppression
>>floor tile right of refrigeration unit front
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>vent filter over door to dry storage
>>wall fan left of back door
>>floor under pizza oven
>>wall behind pizza oven
>>floor under cookline
>>wall behind cookline
>>wall behind dishmachine
>>floor under dishmachine
>>floor under turbo air freezer
Correction: clean
|
03/09/2011 | Routine | |
All temperatures are internal unless otherwise noted.
If not on the menus, the consumer advisory must be made available to the customers. Recommend placing advisory in multiple places.
Permit issued at time of inspection, also went over back of permit with owner.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked steak and hamburger 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seal/caulking in need of repair
>>handsink in women's rest-room
>>3-vat sink
Correction: Seal sinks to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>walk-in handle inside missing
>>pizza prep gaskets torn
>>beverage air 2 door freezer gaskets torn
>>racks rusted walk-in
>>shelving in dry storage by door rusted
>>dials missing on grill
>>handle loose microwave by back door
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacement
>>several utensils observed with melted handles
>>end caps missing on several ice cream scoops
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: Mixer
Correction: Clean and sanitize these surfaces for food contact.
- 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
Observation: following in need of cleaning
>>drip tray grill
>>rack right of pizza prep
>>stove, fryer, oven
>>racks dry storage
>>racks over 3-vat
>>turbo air freezer
>>outside
>>gaskets dirty turbo air
>>sprayer head dishmahcine
>>back of pizza oven
>>exterior of hood system
>>can opener
>>table under grill
>>deep fryer
>>fan cage walk-in
>>pizza prep doors
>>old labels on plastic container
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: following in need of attention
>>metal tins in dry storage not inverted or covered
Correction: Store all single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Right drain on 3-vat is not properly working, taped and string used to keep closed.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (repeated violation)
Observation: Screen door on back door observed with holes.
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.
- Lighting, Intensity (repeated violation)
Observation: Light out over door way inside kitchen.
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>holes wall behind grill
>>holes in wall behind microwave
>>paint peeling ceiling above hoodsystem
>>floor tile right of refrigeration unit at the bar
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>vent filter over door to dry storage
>>wall fan left of back door
>>floor under pizza oven
>>wall behind pizza oven
>>floor under cookline
>>wall behind cookline
>>wall behind dishmachine
>>floor under dishmachine
>>floor dry storage
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
11/23/2010 | Routine | |
All temperatures are internal unless otherwise noted.
If undercooked foods are going to be served make sure to mark all items that are to be offered undercooked and provide a consumer advisory.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate clean 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following seal/caulking in need of repair
>>handsink in the women's rest-room
>>3-vat sink
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: following in need of repair
>>walk-in handle inside missing
>>oil leaking large mixer
>>beverage air kick plate loose
>>pizza prep gaskets torn
>>beverage air 2 door freezer gaskets torn
>>wood shelf under microwave front damaged/bowing
>>wood shelving microwave by back door
>>table with slicer, base corroded
>>racks rusted walk-in
>>shelving in dry storage by door rusted
>>dials missing on grill
>>handle loose microwave over hot hold left of stove
>>single door freezer gasket torn
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Several utensils observed with melted handles.
Correction: Discard, replace or repair
- 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: following in need of cleaning
>>drip tray grill
>>rack right of pizza prep
>>stove, fryer, oven
>>racks dry storage
>>racks over 3-vat
>>turbo air freezer outside
>>gaskets dirty turbo air
>>sprayer head dishmachine
>>back of pizza oven
>>inside of delfield 2 door fridge "fan"
>>hoodsystem
>>top of all microwaves
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and metal food containers observed stacked wet after cleaning and sanitizing.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: following observed in need of attention
>>single serve containers in dry storage not inverted of covered to prevent contamination
>>Pizza box's stored on floor in dry storage
Correction: Store single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Items must be inverted and/or covered to prevent contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handsink women's rest-room slow to drain.
Correction: Repair
- Outer Openings - Protected (repeated violation)
Observation: Screen door on back door observed with holes.
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.
- Lighting, Intensity
Observation: Light out over door way inside of kitchen.
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor tile right of refrigeration unit at the bar
>>paint peeling ceiling above hood system
>>wall behind dishmachine left drain board damaged
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>vent filter over door to dry storage
>>wall fan left of back door
>>floor under pizza oven
>>wall behind pizza oven
>>floor under cookline
>>wall behind cookline
>>wall behind dishmachine
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
08/24/2010 | Routine | |
Restaurant representatives - add corrected or new information about Vancostas, 3830 Kecoughtan Rd., Hampton, VA 23669 »