PIC disclosed that one employee has taken the CFM re-certification test and is awaiting results, and another has signed up as well. New CFM will be posted in plain view by the time of the next inspection. Improved use of date marking noted. Some food still noted as not being date marked, so some improvement still needed. PIC stated that the hood vents are scheduled to be cleaned, but due to unforeseen circumstances from the cleaning company the cleaning has been delayed. Noted overall improvement from the last inspection, but some work still needed to improve overall food safety practices. Permit issued.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Food stored in cooler that has dirty/broken lid. Various vegetables are stored outside by the walk in freezer and are not protected from pests or environmental contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing
Observation: Improper methods used to thaw sausage. Thawing in bucket of stagnant 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* (repeated violation)
Observation: Sausage and feta cheese were measured cold holding at improper temperatures. The cold holding unit with the offest doors is holding between 48-50 degrees.
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 (repeated violation)
Observation: Asterisk not provided next to consumer advisory and foods that may be cooked to order. so that the customer is aware of the increased risk of food borne illness.
Correction: Provide asterisk next to all foods that may be cooked to order or undercooked. This allows customer to be aware of increased risk of foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: True sliding door cooler was observed in a state of disrepair and damaged. Bucket is collecting leak underneath the cooler and the vent cover is missing.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used in wiping cloth buckets were not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50-100 parts per million.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk in cooler and walk in freezer gaskets and outside of one door display cooler by the cook line have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens (repeated violation)
Observation: Clothes were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Sweatshirts and jackets were stored on top of cans and dried goods in dry storage area.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceilings are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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03/30/2016 | Routine | |
Discussed the following with the PIC: (1) The refrigeration repair service was contacted during this inspection for the make unit which had an ambient air temperature of 50 F. The food product inside the unit was at 48-50 F (sausage links, strawberry topping, sliced tomatoes). The food product was moved to a working unit. The other RIR unit which was not holding temperature was removed from the facility. (2) New cutting boards were purchased. (3) New consumer advisory was provided. (4) Discussed enrolling someone into a CFM class. (5) Sanitizing solution concentration in sanitizing bucket(s) were at 50-100 ppm. (6) Cooling: Home fries dated 01/03/16 were at 41 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the make unit was in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: RIR unit(s) were observed in a state of disrepair and damaged and not maintaining 41 F or below.
Correction: Repair the RIR to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the RIR, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Linens - Storage of Soiled Linens (repeated violation)
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Observed soiled aprons on top of can goods and other food items.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Tableware - Soiled and Clean Tableware (repeated violation)
Observation: Observed the storage of clean utensils being stored in soiled containers.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening (screen door) of the food establishment is not protected against entry of insects and rodents.
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.
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01/04/2016 | Follow-up | |
Discussed the inspection findings with the owner and the following: (1) Cooling methods, (2) Employee health policy, (3) Consumer advisory, (4) CFM certification and class schedule was provided.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee chewing gum while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees must be in the designated break area away from food preparation/handling areas to prevent cross contamination when eating or drinking.
- 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.
- Food - Miscellaneous Sources of Contamination
Observation: Observed food for service being stored on ice in a cooler which had insulation exposed and the lid was soiled. Noted food (bags of onions and boxes of potatoes) being stored outside on a shelf next to the WIF.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling*
Observation: TCS foods noted not being adequately cooled to prevent the growth of harmful bacteria in refrigeration units. Sausage gravy at 55 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the RIR was cold holding at improper temperatures. Sour cream at 43 F, sliced tomatoes 50 F, tarter sauce 59 F.
Correction: Relocate the food and ensure that potentially hazardous food for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods and commercially processed foods after opening are not properly dated for disposition located in the refrigeration units. Observed old date labels still on the containers while other containers were not labeled.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The menus are missing the asterisks and detailed explanations on the menu items offered raw or undercooked.
Correction: Provide both a disclosure and reminder section for the consumer advisory on the menu.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the refrigeration units are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: RIR unit9s) were observed in a state of disrepair and damaged and not maintaining 41 F or below.
Correction: Repair the RIR to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the RIR, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the make unit was in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior surfaces of kitchen equipment and ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items 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.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Observed soiled aprons on top of can goods and other food items.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Tableware - Soiled and Clean Tableware
Observation: Observed the storage of clean utensils being stored in soiled containers.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Outer Openings - Protected
Observation: Outer opening (screen door) of the food establishment is not protected against entry of insects and rodents.
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 - Cleaning Frequency and Restrictions
Observation: Facility was 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the sanitizing bucket was greater than 220 ppm when tested.
Correction: Ensure that the sanitizing solution concentration meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/21/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following observed cold holding at improper temperatures
-chicken salad in cook line display 46*
-meat loaf in cook line display 46*
-corn beef hash in make table 49*
-tzatziki sauce in make 49*
-slice tomatoes in make 49*
-rice pudding in dessert cooler by salad bar 46*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-gasket torn on 2 door seafood cooler in kitchen
-hood vent filters have gap
-display coolers (by cook line and at salad bar) and make table are not holding temp at <=41*
-walk in freezer is leaking and freezing on food boxes ( do not use any food contaminated by condenser water)
Correction: Repair of Replace to maintain proper function of equipment
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair:
-floor tile grout eroded in many places in kitchen
-holes in wall by ice machine
-tile damaged near kitchen door leading to dining room
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/02/2015 | Follow-up | |
recertify CFM
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands when changing gloves after handling raw meat
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (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.
- Gloves - Use Limitation (corrected on site)
Observation: Gloves re-used at toast station
Correction: Gloves are single use and should be changed for each person for each task
- Cooling Methods
Observation: Large container of soup 153* , placed covered in walk in cooler
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Cooling Methods
Observation: 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* (repeated violation)
Observation: The following observed cold holding at improper temperatures
-chicken salad in cook line display 46*
-meat loaf in cook line display 46*
-corn beef hash in make table 49*
-tzatziki sauce in make 49*
-slice tomatoes in make 49*
-rice pudding in dessert cooler by salad bar 46*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) meat loaf, pasta, chicken/tuna salad, deli meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Eggs and pancake mix for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks, burgers, and eggs that may be served raw and/or undercooked
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
Observation: There was no temperature measuring device located in some of the coolers
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.
- Temperature Measuring Devices
Observation: The temperature measuring device in some of the coolers 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. ( near the door)
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks in restrooms are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-gasket torn on 2 door seafood cooler in kitchen
-hood vent filters have gap
-display coolers (by cook line and at salad bar) and make table are not holding temp at <=41*
-walk in freezer is leaking and freezing on food boxes ( do not use any food contaminated by condenser water)
Correction: Repair of Replace to maintain proper function of equipment
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has some mold
Correction: Clean the surface of interior of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following need cleaning
-front of fryers and grill
-back of make table
-racks in walk in cooler
-wood base of mixer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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. Knives stored on wiping cloths and on soiled base of mixer
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair:
-floor tile grout eroded in many places in kitchen
-holes in wall by ice machine
-tile damaged near kitchen door leading to dining room
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment unused equipment outside near walk in freezer
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/25/2015 | Routine | |
Permit issued
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (bread off grill) and lemons for drinks 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 Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Bag of raw fish on drain board while dirty dishes, soapy water in 3 compartment sink
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: mac and cheese 88* 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following food observed cold holding at improper temperatures:
-ham in 1 door diplay refrigerator at end of cook line 48*
-chicken salad in 1 door display refrigerator at end of cook line 45*
-corn beef has top make unit 50*
-sausage top make unit 48*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced luncheon meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food Contact Surfaces - Cleanability*
Observation: Wet cloths used over sliced lunch meat
Correction: Use only materials that are single service or made of material that is non absorbent and easily cleanable
- Equipment - Good Repair and Proper Adjustment
Observation: The display cooler at end of cook line and make unit are holding at improper temperatures 44*, 47* and do not appear to be working properly
Correction: Repair or Replace to ensure coolers are capable of holding potentially hazardous foods at <41*.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the small sanwich unit 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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03/21/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. White viinegar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board along theprep unit 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 - 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: Pots and pans
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bulk food containers, and the soda dispenser.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Ice machine
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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10/31/2013 | Routine | |
Will reinspect in ten days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in thereach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham,sausage,pork,hamburger,chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the several reach-ins.
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: Drawer reach-in and reach-in gaskets was observed in a state of disrepair and damaged.
Correction: Repair thedrawer reach-in and gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the drawer reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board) in the kitchen is 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of cleaning product..
Correction: Discontinue the reuse of manufacturer containers for cleaning product storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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:pots and pans
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Kenmore reach-in freezer,slicer,bulk containers,clean utensil pan,soda dispencer, and under waitstation ice bin..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Ice machine
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Do not pour raw chicken blood in the sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the kitchen 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.
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06/18/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils (bulk scoops) improperly stored between uses. Do not store knives between equipment.
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. Cover all food in the walkin.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: hamburger, pork, and sausage cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Use smaller batches of potentially hazardous food in prep line unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several reachin 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: Metal table, holding slicer, has tape holding the legs together was observed in a condition that prevents necessary maintenance and easy cleaning. Repair gasket on cook line reachin.
Correction: Repair the metal table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the metal table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: pots and pans and the can opener..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean utensil holding pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/29/2013 | Routine | |
This establishment was approved for permit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Knives stored in between preparation table and make line.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (repeated violation)
Observation: 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: Sliced tomatoes, turkey cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- 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: grill
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: utensil storage containers, door gaskets, fryer baskets, shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pans and ice bucket were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food preparation 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/30/2012 | Routine | |
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