Facility appears clean. Handsinks are stocked with soap/towels. Employees are wearing gloves when handling ready to eat foods. Employee health policy available in kitchen. All ready to eat foods are properly date marked. Good food/equipment temperatures observed. Good sanitizer concentrations observed in wiping cloth bucket. Discussed proper ccoking /holding temps and employee health code with PIC.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
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. To minimize workload you can move to all single service utensils.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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11/10/2015 | Routine | |
Overall kitchen appears clean. Handsinks are stocked with soap/towels. Employees are wearing gloves when handling ready to eat foods. Employee health policy available in kitchen. All ready to eat foods are properly date marked. Good food/equipment temperatures observed. Good sanitizer concentrations observed in wiping cloth bucket and dishmachine. Discussed the following with manager: inspection and air-drying of pans
No violation noted during this evaluation. | 01/13/2015 | Routine | |
Hand sinks well stocked with warm water soap and paper towels, dish machine functioning properly, wiping cloth buckets provided and at proper concentrations. Discussed with manager using time as public health control for the reach in refrigerator on the left side of the deep fryer or providing a lid to the unit to better control temperatures. Manager knowledgeable of proper food safety practices. Manager indicated that new cutting boards are on order.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep tables 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Bulk salad dispenser used for storage of open salad was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical sanitizer bulk dispenser bucket observed without a label.
Correction: Label bulk dispenser with contents or discard.
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08/26/2014 | Routine | |
General kitchen area appeared clean. Employees wearing gloves when handling ready to eat foods. Good food/equipment temperatures observed. Dishmachine functioning properly. Sanitizer in wiping cloth buckets at appropriate concentration. Staff knowledgeable of proper cook temperatures. Good date-marking of ready to eat foods observed. Good cooling procedures observed.
Discussed the following with manager: all handsinks in kitchen must be stocked with soap/towels/signage at all times to encourage frequent handwashing
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoops stored improperly at ice machine. Dispensing utensils in all bulk bins (salt/pepper) require scoops.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Doors must be repaired at various refrigeration units.
Correction: Repair the doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the french fry feezer/onion refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: Colored cutting board(s) along various areas 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food. Various slicer/choppers observed with vegetable debris.
Lexan food containers observed stored wet with food debris.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory next to the dishmachine area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen preparation area. Automatic hand towel dispenser not working correctly and will be replaced.
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
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04/10/2014 | Routine | |
Good food/equipment temperatures observed. Handsinks stocked with soap/towels. Employees washing hands and wearing gloves when handling ready to eat foods. Employee health policy available in kitchen
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoops 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Repair company contacted during inspection. Manual sanitization in Quat solution will be done until 50-100ppm chlorine can be detected in dishmachine rinse.
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11/06/2013 | Routine | |
Handsinks are stocked with soap/towels. Employees are washing hands and wearing gloves when handling ready to eat foods. Employee health policy available and manager knowledgeable. Management logs food/equipment/sanitizer levels each shift. New belt oven/refrigeration in kitchen. Discussed the following with manager: insuring that all equipment and utensils are properly washed-rinsed-sanitized prior to storing with clean items
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout prep 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Stainless pans in need of proper sanitizing observed being stored with "clean" items.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
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02/08/2013 | Routine | |
Kitchen appears organized. Handsinks are stocked with soap/towels/signs. Employees are washing hands and wearing gloves when handling ready to eat foods. Employee health policy available in kitchen. Proper date-marking of foods observed throughout refrigeration units (crab hold time will be changed)-new date label printer available. Equipment/food temperatures good. Dishmachine functioning properly. Discussed the following with manager: cutting boards throughout kitchen need replacement/resurfacing
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth buckets were made at time of inspection 200 ppm Quat available.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout kitchen 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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08/09/2012 | Routine | |
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