Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: The Spanish rice, in one of the pans in the hot holding cabinet was at "out of temperature." The Spanish rice in this pan was at 71 F.
Correction: We require that the Spanish rice be held at 135 F, or higher at all times. If the Spanish rice goes below 135 F, it must be re-heated to 165 F, or higher, within 2 hours of going below 135 F, It may then be held at 135 F, or higher, for an extended period of time. The Spanish rice that was "out of temperature" was immediately discarded by the establishment management, at our request. This corrected the violation.
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12/14/2015 | Risk Factor | |
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Utensils - In-Use - Between-Use Storage
Observation: The handle of the ice scoop was touching the ice, in the ice bin nearest to the managers' office.
Correction: If the ice scoop is to be stored in the ice, the handle of the ice scoop must always be up, out of the ice. This violation was immediately corrected by the establishment management.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: There was a piece of eqipment (tubing) in the basin of the bar area handwashing sink.
Correction: Handwashing sinks may be used for nothing except handwashing. We need to do everything possible to encourage frequent, and when ever necessary, handwashing. This violation was immediately corrected by the establishment management.
- Handwashing Signage/Handwashing Facilities
Observation: There is no sign saying "employees must wash hands" at two of the four handwashing sinks in the kitchen. The handwashing sink nearest to the managers office has no sign. The handwashing sink nearest to the entrance door to the walk-in refrigerator has no sign.
Correction: We require that there be a sign at every handwashing sink that says something to the effect of "employees must wash hands. These missing signs need to be put back in place.
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06/15/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Foods were "out of temperature" in the hot holding cabinet. Spanish rice was at 80 F. White cheese sauce was at 80 F.
Correction: Within 4 hours of going below 135 F, potentially hazardous "hot foods" must be reheated rapidly to 165 F, or higher, or discarded. When a potentially hazardous "hot food" goes out of temperature, that is below 135, it needs to be reheated rapidly to 165 F. It may then be held at 135 F, again, for an extended period. Or the food may be discarded. The white cheese sauce was immediately reheated to 165 F, and then held at 135 F or higher. The spanish rice was immediately discarded. This corrected the violation.
- Equipment and Utensils - Durability
Observation: There were wet or damp cloth rags wrapped around the mopsink faucet, where the hose connects to the faucet.
Correction: The cloths introduce unnecessary areas where bacteria may hide, and may grow. The cloths need to be permanently removed. If the connection between the mopsink faucet, and the hose, is leaking, then it needs to be repaired. Smooth, durable, moisture resistant materials need to be used in the repair.
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01/12/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Storage containers of prepared foods in the walk-in refrigerator, for example the spinach dip, do not have the "discard date" clearly marked on the containers.
Correction: We require that all "ready to eat foods" must be discarded within 7 days of preparation (or within 7 days of opening the commmercial package/container, for foods such as deli meats, and sliced cheeses). This is true for even "ready-to eat foods" which may be re-warmed, pior to service to customers.
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07/18/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Storage containers of prepared foods, in the walk-in refrigerator, for example the container of spinach dip, do not have the "discard date" clearly marked on the containers.
Correction: We require that all "ready-to-eat" foods have the discard date marked on the containers. All ready-to-eat foods must be discarded, or eaten, within 7 days of preparation (or within 7 days of opening the original commercial container/package for foods such as deli meats, or sliced cheeses.) This is true, even for ready-to-eat which may be re-warmed, prior to service to customers.
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07/18/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The paper towel dispenser, at the handwashing sink that is nearest to the managers' office, is not securely mounted-it is coming loose from the wall.
Correction: This handwashing dispenser needs to be "re-mounted" to the wall.
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03/27/2014 | Routine | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Equipment and Utensils - Durability (corrected on site)
Observation: At the mopsink/service sink, there was a cloth towel wrapped around the "bell type" back-flow preventor assembly associated with the faucet.
Correction: A cloth towel may not be used to catch the dripping water at the mopsink/service sink faucet. The cloth must be removed, because cloth towels introduces an unnecessary place where bacteria may hide and may grow. If the "bell type" back-flow preventor unit is "dripping" water excessively, or is spraying out a significant amount of water, it probably needs to be replaced. The cloth was immediately removed by the establishment management.
- Critical: Backflow Prevention, Air Gap*
Observation: On the "dirty dishes" side of the mechanical dishwasher, there is no "back-flow prevention device" installed, between the newly installed red hose, and the faucet, to which the red hose is attached. Also, the sprayer (and that end of the hose) is, at times, left sitting in the "dishwater," and not "hung up" after use.
Correction: We require that there be a "double check-valve with an intermediate atmospheric vent" type of back-flow preventor installed between the red hose, and the faucet to which the red hose is attached. This type of back-flow preventor is required, whenever there is (or may be) a sprayer attached to the end of the hose (its a "water under pressure" type of application). In addition, although the sprayer needs to "hung up" when it is not in use, that in itself, will not meet our regulatory requirement. You do need to install the proper "back-flow" prevention device to this hose and sprayer unit. As soon as possible. A picture of a "double check valve with an intermediate atmospheric vent" type of back-flow preventor was provided for the establishment management.
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11/07/2013 | Routine | |
Handwashing facilities were being maintained properly.
- Cooling Methods (corrected on site)
Observation: We observed that the whipped potatoes, in the walk-in refrigerator, were being prepared in, and being stored in, large, deep steel pans with the lids closed. The whipped potatoes in these deep, covered pans , which were prepared at approximately noon today , were at 49 F, at 3 PM.
Correction: The whipped potatoes should be cooled down in shallow pans, with the lids open, to insure faster, proper cooling. After cooking, the whipped potatoes need to be brought to room temperature within 2 hours, and then brought down to 41 F, or lower, within 4 more hours. Using shallow pans , and keeping the lids open while cooling, in the walk-in refrigerator, are one approach to proper cooling. Using ice water baths is also an acceptable approach proper cooling. For the whipped potatoes, cooling times and temperatures need to be more closely monitored, using thermometers.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: There were cloth shoe laces tied around the hose hanger assembly, for the hose of the sprayer unit, in front of the mechainical dishwasher.
Correction: Only smooth, moisture resistant, easily cleanable materials may be used for equipment repairs. Doing even temporary repairs, using materials as cloth ties (or duct tape, or rubber bands) introduces places where bacteria may hide and grow. It appears that the repair can be made correctly by tightening several screws, rather than by introducing materials which are not easily cleanable.
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07/09/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 02/05/2013 | Routine | |
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