Good job of maintaining proper food temperatures. Good job of hand washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area. EHS observed employees drinking from containers that are uncovered and without straws.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed tongs stored on oven handle. Also, EHS observed knives stored between prep tables.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed several boxes stored of food(fish, chicken, etc.) on floor of walk in refrigerator;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the plates is not designed or constructed to be easily cleanable. EHS observed plates with chips on bottom portion. Cook discarded.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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. EHS observed sanitizer solution below 10ppm in sanitizer basin of three compartment sink.
Correction: Provide sanitizer at proper concentration of 50-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The waste storage container for the dumpster has a missing lid. EHS observed dumpster with missing lid.
Correction: Replace the missing lid for the waste storage container used to hold @CONTAMINATES@.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen near dish area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/29/2016 | Routine | |
Gaskets for walk-in have been ordered. Both PIC and Health Dept. have called dumpster company for replacement.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The waste storage container for Dumpster has a missing lid.
Correction: Replace the missing lid for the waste storage container used to hold dumpster.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug. EHS observed missing drain plug on dumpster.
Correction: Replace the drain plug to the refuse container.
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11/19/2015 | Follow-up | |
PIC indicated that he would clean the ice machine today (code #1780). PIC indicated that he has new light shields but has not installed them (code 2890). EHS observed flies in the kitchen or dining area (Code 3270. Operated showed EHS a contract requiring pest control visit monthly. Last visit was in October. Dumpster still needs replaced(codes 2700 and 2730). PIC has contacted dumpster company (3 calls). PIC has been pro-active and is waiting on company to replace. Gasket fro refrigeration is currently on order per PIC ( Codes1570). Operator indicated that he will address hair restraints with employees, he will get them hats (code 0240). PIC said he will break employees of there bad habit of placing tongs on oven handles (code 0550). PIC said he will plane cutting boards or order new ones (code 1580). PIC said he will call about floor tiles.(code 2810). PIC inverted plates at request (code 2000). PIC indicated he will increase cleaning of oven catch trays (code 1800).
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed employees not wearing 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 (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed tongs stored on oven handle.
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. Coached employee and he corrected onsite.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the walk-in cooler and sandwich prep cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. EHS observed cutting boards with severe scratches and soiled.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Coached PIC and they are going to use deli paper to line cutting boards until corrected. Employee said he was taking them home tonight to plane surface.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. EHS observed black mold inside ice machine.
Correction: Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces. Made PIC aware of violation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the oven has accumulations of grime and debris. Oven catch trays have build up of food and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward. EHS observed plates that were not inverted in kitchen and behind cash register.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The waste storage container for Dumpster has a missing lid.
Correction: Replace the missing lid for the waste storage container used to hold dumpster.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug. EHS observed missing drain plug on dumpster.
Correction: Replace the drain plug to the refuse container.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in dish room and storage area is not smooth and easily cleanable. EHs observed several missing floor tiles in kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant. EHS observed several lights that are not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. PIC said he has them but hasn't installed yet.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist EHS observed excessive flies inside kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/12/2015 | Follow-up | |
Facility conducts 2 stage cooling. Cooling logs provided for future use. EHS educated PIC on importance of taking temperature of cooling food in preventing spore forming bacterial growth.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS asked employee minimum cook temperature of chicken-answered 145 degrees
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Educated PIC.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees missing food handlers cards per city ordinance. Emplyees could not answer questions concerning illnesses.
Correction: Train all employees in food safety as it relates to their assigned duties. Educated PIC.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. Sandwich making employee wearing stone ring.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed employees not wearing 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
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Dented can of salsa.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. PIC removed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the dish room EHS observed flour uncovered in dry storage.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. PIC corrected
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. EHS observed tongs stored handle of oven
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Personal drinks observed store in reach in refrigeration with restaurant food items. PIC removed items.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler..
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. Educated PIC to place near door.
- Temperature Measuring Devices
Observation: The temperature measuring device in the walk-in cooler and sandwich prep cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board(s) along the prep table 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. PIC agreed to line with wax paper until he fixes.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.Observed concentration below required concentration to sanitize.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. EHS observed black mold inside ice machine.
Correction: Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces. Made PIC aware of violation.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven has accumulations of grime and debris. Oven catch trays have build up of food and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward. EHS observed plates that were not inverted in kitchen and behind cash register.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. EHS observed employee rinsing out wiping cloth in handsink.
Correction: The handwash facility identified above is to be used for washing hands only Educated employee to not use handsink.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for Dumpster has a missing lid.
Correction: Replace the missing lid for the waste storage container used to hold dumpster.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug. EHS observed missing drain plug on dumpster.
Correction: Replace the drain plug to the refuse container.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in dish room and storage area is not smooth and easily cleanable. EHs observed several missing floor tiles in kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant. EHS observed several lights that are not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed hood system and filters were soiled and have grease build up.
Correction: Maintain hood system vent filters in a clean condition. Educated PIC to clean regularly.
- Pests - Controlling Pests*
Observation: Harborage conditions exist EHS observed excessive flies inside kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/30/2015 | Routine | |
NOTES: Ceiling partially replaced. All tiles and light coverings being replaced after hours.
Reach in at cook area holding proper temperatures, however do to excessive use and location ensure that unit is turned lower than needed to ensure all items maintain proper temperatures throughout warmer months.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units 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.
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04/24/2015 | Routine | |
Facility looks good overall. There have been improvements in cleanliness of all surfaces along with kitchen organization.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in True Unit (waitress station) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the True unit, prep units, etc is not accurate or missing.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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01/20/2015 | Routine | |
Several issues were discussed with manager during inspection
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Common house flies present need to eleminate
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/14/2014 | Routine | |
discussed with management the importance of avoiding bare hand contact with ready to eat items, and when to use gloves, tongs, etc. Separation of raw animal proteins and ready to eat items was also addressed. It was noted that walk in freezer has ice build up.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/17/2013 | Routine | |
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