Non critical violations must be corrected in 30 days. Advised PIC to cover slicer when not in use.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper 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
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the 3 vat sink 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.
- Light Bulbs Protective Shielding
Observation: Light bulb above the three compartment sink, not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Overhead vent- above the prep table that stores the slicer- 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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04/01/2016 | Routine | |
Operator was advised to place bags of ice over the TCS items that are in the upper part of the Main Unit table to help maintain the temperature under 41 F. Schedule for the next Serfsave class was left for the Food and Beverages manager.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes , cantaloupe and tuna salad 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.
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09/28/2015 | Routine | |
Notes:
Remove soap and paper towels away from 3 VAT sink. Wash hands at designated hand washing station. Rearrange kitchen equipment to allow easy access to hand washing sink.
Non-critical violation must be corrected within 30 days.
Discussed ServSafe requirements with PIC.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Rearrange kitchen equipment to allow easy access.
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03/17/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 09/11/2014 | Routine | |
Notes:
There are a few plastic storage boxes stored on top of the grease trap blocking easy accessed for cleaning. Relocate plastic boxes.
No violation noted during this evaluation. | 03/12/2014 | Routine | |
Notes:
Consumer advisory and identification by asterisking needed for fried eggs that can be cooked to order.
Remove clear storage boxes that stored over grease trap.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted inside reach-in refrigerator and freezer in the back room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/19/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Warmer must be set-up at higher temperature in order to keep food at 135 F and above. Employee to monitor temperature during the day.
Keep all PHFs on ice or relocate food into different refrigeration unit, until make-up table is not adjusted.
The follow-up inspection will occur on/about September 18, 2013.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Hot dogs and cheeseburgers hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All potentially hazardous food items inside make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust make-up table to 41 F or less 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.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: kitchen hand washing sink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand washing sink immediately.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in cooler and freezer in the back room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/11/2013 | Routine | |
Per discussion with person in charge eggs will not be served undercooked.
Chemical test kit and food probe thermometer available.
Sanitizing solution tested correctly at 100 ppm.
No violation noted during this evaluation. | 03/19/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Separate personal food in the refrigeration unit from the food for customers.
The follow-up inspection will occur on/about March 26, 2013
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Person in charge stated that they do not sanitize food contact surfaces of equipment and utensils.
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.
- 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 eggs and hamburgers 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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Food contact surfaces of equipment and utensil not being sanitized.
Correction: 3 VAT sink must be set-up properly for wash, rinse and sanitize procedure. Provide chlorine sanitizing solution at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/12/2013 | Routine | |
Adequate food testing thermometer, chlorine sanitizer test kit and 3 compartment sink set-up on hand.
Reviewed storing all clean pan and bowls upside down to protect them from dust and splash.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Sliced Ham 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.
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12/28/2010 | Routine | |
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