Good job of maintaining proper food temperatures. Facility very clean.
- Thawing (corrected on site)
Observation: Improper methods used to thaw hamburger meat. Observed hamburger meat thawing in bucket of stagnant water. I coached PIC to thaw using cold running water. PIC corrected.
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
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the bar chest refrigerator used for storing milk, dressings and juices. PIC corrected.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. A hand washing reminder sign is not provided in the rest room in banquet room. EHS provided PIC with sign.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/07/2016 | Routine | |
Observed chicken thawing in the sink in standing water. Owner turned on the cold water to thaw properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed sliced lunch meats and cooked lasagna not date labeled.
Correction: Corrected by putting date labels on the products.
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10/26/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/22/2015 | Risk Factor | |
Permit Issued
No violation noted during this evaluation. | 04/21/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed the server handle the bread to and from the oven with bare hands.
Correction: No bare hand contact with ready to eat foods. Use gloves or another suitable utensil. Corrected by using tongs.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the lid on the chest freezer loose and coming apart.
Correction: Repair or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed black mold on the gaskets on the 3 door refrigerator.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a slime on the deflector inside the ice machine.
Correction: Clean and sanitize.
- Critical: Backflow Prevention, Air Gap*
Observation: Observed the spray nozzle for rinsing the dishes hanging below the water level without a back flow devise.
Correction: Provide a proper back flow devise or fix the spray nozzle so that it springs back up above the sink.
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02/23/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed several items such as sauces, lasagna and pastas not date labeled.
Correction: Corrected by labeling.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer detected in the dish machine.
Correction: Corrected by priming the system.
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11/18/2014 | Risk Factor | |
No risk factor violations observed. Gloves, utensils used. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 08/05/2014 | Risk Factor | |
Discussed the frequency of cleaning the grease pans and remembering to place all wet cloth towels in a buck of sanitizer solution when not in use. Dishmachine - 100 ppm chlorine sanitizer solution in final rinse. Gloves used.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found sliced meat products thawed in reach-in unit ready for use that were not dated.
Correction: Ready to eat foods stored in refrigeration are to be date labeled. Please place a date label on these products when removing from freezer.
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05/29/2014 | Risk Factor | |
Gloves worn. Dishmachine - 100 ppm chlorine sanitizer - test kit (ok).
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket damaged.
Correction: Please repair/replace door gasket. All equipment to be in good order.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found plastic bucket, ice panel not clean.
Correction: All nonfood to be clean. Please clean these items.
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03/10/2014 | Routine | |
Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found sliced ham, turkey, tomatoes in sub box at 59 degrees.
Correction: All cold hold to be 41 degrees or less. Please hold all cold food in storage 41 degrees or less. (Refrigeration unit may need to be replaced).
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01/13/2014 | Risk Factor | |
Gloves worn. Dishmachine - final rinse - 0 ppm corrected to 100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found cut tomatoes and cut sausages in reach-in at 47-48 degrees.
Correction: All cold hold to be kept below 41 degrees. Please keep cold food products below this temperature (box rails were cleaned) - 38 degrees.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found no sanitizer in final rinse in dishmachine.
Correction: All food contact to be washed and sanitized. Sanitizing rinse to have required amount of chlorine. Sanitizer was supplied.
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10/15/2013 | Risk Factor | |
Gloves worn. Discussed level of light in cooking area. Two of three light bulbs were not working. Hood filters are not in good working condition. 5 of 6 filters are broken and affect the operation of the hood ventilation system. Dishmachine - chlorine sanitizer at 100 ppm in rinse cycle.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found sausage, cut tomatoes, marinara sauce in reach-in cold holding sandwich unit at 46 degrees.
Correction: All cold hold to be at 41 degrees or less. Unit thermostat was adjusted to bring temperature lower. Unit reached 38 degrees. Product moved to freezer.
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07/25/2013 | Risk Factor | |
Gloves worn. Discussed proper storage of all types of food products. Dishmachine - chlorine sanitizer - 100+ ppm/test kit (ok).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found meatballs in pan on stove at 119 degrees.
Correction: All hot hold to be 135 degrees or more. Product was reheated to 185 degrees.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Found bags of Prosciutto, cooked pasta, hard salami, in bags in cold hold that had no date label.
Correction: All ready to eat food products are to be dated. Labels were printed and placed on product.
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05/03/2013 | Risk Factor | |
Gloves worn, hands washed. Annual permit inspection. Dishmachine - 100+ ppm chlorine/test kit (ok).
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Found several containers of soup, sauce, etc. in unmarked containers.
Correction: All food products in containers not original must be labeled. Containers were labeled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found chicken breasts, sliced ham, meat sauce in cold hold had no date label. products were all ready to eat.
Correction: Label all ready to eat products held for 24 hours or more. Items were properly dated.
- Equipment - Good Repair and Proper Adjustment
Observation: Found damaged door gaskets on cold storage units.
Correction: All kitchen equipment to be kept in good condition. Gaskets were ordered.
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02/22/2013 | Routine | |
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