All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 01/20/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and before donning a new pair of gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Owner was observed entering the kitchen without washing hands, sticking hands in brisket and tasting, then sticking his hands in the fryer basket to grab french fries.
Correction: Utensils should be used to handle ready-to eat foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatloaf 79*F, Chicken breast 115*F, Ribs 126*F-127*F hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods were rapidly to 165*F.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Thermometer was not sanitized before use.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
08/28/2015 | Risk Factor | |
Temperatures were taken internally unless otherwise noted,
- Person in Charge (corrected on site)
Observation: Certified food manager certificates have expired and operators permit could not be found.
Correction: Obtain the certified food manager certificates and operators permit and post in public view.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Service waiter was observed handling lemons with bare hands and she garnished customer plates.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Single service containers that were not equipped with handles was observed in containers of lemonade and Italian dressing.
Correction: Ensure that dispensing utensils are equipped with handles and stored in a clean dry location where they are not subject to splash or contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Reconstituted corn meal mix not cold holding at the proper temperatures. Mix was measured at 66*F
Correction: Cold at 41*F or below or utilize a 4 four hour time policy.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment Compartments, Drainage (repeated violation)
Observation: The under counter refrigeration unit at the brisket station is not properly draining to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in poor repair:
>> Inside of freezer rusted
>> Inside of walk-in 1 rusted.
>> Meat cooler in smoke room contains rusty racks.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards throughout the facility 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Meat cooler floor ( dried up blood)
>> Backside of make table
>> Sides of deep fat fryers and grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of equipment was not being sanitize properly due to the dishwasher dispensing low levels of chlorine ( measured at 10 ppm).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator will have to call technician to have levels adjust.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the salad making area is being used to rinse vegetables.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Wall damage between walk-ins
>>Tile damage under three compartment.
>> Floor damage at mechanical dishwasher.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>> Kitchen ceiling.
>> Wall behind ice maker.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Wiping cloth bucket chemical sanitizer were observed to strong.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
04/07/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Person in Charge
Observation: Certified food manager certificates have expired and operators permit for 2006 was posted.
Correction: Obtain new certificates. If serv safe certification has been expired for more than 6 months a refresher course. Obtain and post these documents in public view.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before handling clean washware, after drinking from an uncovered beverage container.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for facial hair.
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
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils stored in the flour and sugar storage bins were observed stored with the handles in contact with.
Correction: Store dispensing utensils with their handles above the top of the food and the container.
- Critical: Cooling* (repeated violation)
Observation: Greens cooked 12/4/15, stored in the walk-in cooler at 47*F-56*F, noted not being adequately cooled to prevent the growth of harmful bacteria.
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. This item was discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Paper material being used as a liner on the two front preparation tables.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of paper materials.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>> Storage shelving in the walk-in cooler in the smoker room.
>> Smoker room walk-in cooler door.
>> Shelving at waitress service area coating peeling.
>> Ceiling rusting in walk-in cooler.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout the facility 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 and Utensils - Good Repair and Calibration
Observation: Multiple utensils was observed in a state of repair and condition preventing the equipment to be used as designed (i.e ice cream scoops missing end caps)
Correction: Discard, replace or repair cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice maker were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior surfaces at any time when contamination may have occurred.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station located in the waitress service area is being used for purposes other than washing hands. The food service personnel was observed using the sink to fill bottles up with water.
Correction: The handwash facility identified above is to be used for washing hands only.
- Light Bulbs Protective Shielding
Observation: Light bulb in the salad preparation area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees:
>> Both hansdsinks located in the kitchen.
>> Front retail area.
>> Female rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation area in the kitchen
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the walk-in coolers.
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
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Tile damage at steak grill.
>> Tile damage at 3 compartment sink.
>> Floor chipped and pitted at walk-in cooler in the smoker room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>> Food splatter on the ceiling.
>> Floors soiled under equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
|
01/05/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: 2014 permit not posted.
Correction: Post in public View.
- Critical: Hands - When to Wash*
Observation: Employees observed not washing hands before donning a new pair of gloves.
Correction: Instruct employees to wash hands before donning a new pair gloves before engaging in food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Handles were observed in contact with ingredients:
>> Sugar
>> Flour
>> Breader
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brisket (116*F-122*F) hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sausage, pork butts 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: The temperature measuring device in the following equipment was not properly located in the warmest part of the unit.
>> 4 door refrigerator located in the service station
>> Cook Line wing station undercounter refrigerator.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Ensure that the thermometer is easily readable so employees can accurately read the thermometer.
- Equipment Compartments, Drainage (repeated violation)
Observation: : The undercounter reach-in cooler located at the cookline was observed with a collection of pooling water. Towels were being used to soak up the water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. Service the reach-in. Remove towels that are being used to soak up water. This is an absorbent material and hold and store bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls.
>> Handdsink
>> Drain board located at the dish washer
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
>> Shelving in smoker room refrigerator rusty.
>> Shelving located at the service station needs to be resurface.
>> Preparation tables located in the dish wash area are corroded.
>> racks rusty in 4 door refrigerator.
>> Door gaskets on the bar cooler.
Correction: EHS recommended repairing, cleaning, or replacing equipment that is in poor repair.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) located on the make table stations were observed heavily scratched scored 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine has accumulations of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand washing lavatory located at the back kitchen used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted throughout the kitchen
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>>Some areas of the floors needs to be resurfaced.
>> Floor under three compartment sink needs new tiles.
>> Floor under dishwasher noted in need of new tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning:
>> Walls throughout kitchen.
>> Ceiling.
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.
|
08/07/2014 | Routine | |
All food temperatures were taken internally.
- Person in Charge
Observation: 2014 permit not posted.
Correction: Post in public view.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open soda can was stored on the spice shelf above flour bins in a manner that may contaminate food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Employee was observed wrapping a container of lettuce that he had previously cut and prepared for service without properly washing.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage
Observation: Small bowls without handles were been used to dispense flour and the bowls were buried under the flour.
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 Display (corrected on site)
Observation: A single bowl of unhulled fruit was on display on the customer seating area at the bar unprotected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: The following potentially hazardous foods are noted not being adequately cooled to prevent the growth of harmful bacteria: (1).Baked beans cooked Sunday 45*-47*, (2) chilli cooked Saturday 43*, (3) Whole Turkey 53*-57*, (4) Sliced brisket 57*, (5) Chicken wings 48*-49*,(6) Whole brisket 49*-53*.
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. Ensure that a method is used to allow the maximum transfer of heat and allow rapid cooling: Placing foods in shallow pans, stirring foods to be cooled in an ice bath, using a chill blaster, or separating the food to be cooled in smaller or thinner portions. All food items that were not cooled properly were discarded by the operator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit was not properly dated for disposition: (1) chicken wings, (2) whole turkey, (3) brisket.
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 not a temperature measuring device located in the following equipment: (1) Undercounter reach-in cooler next to sandwich make station, (2) Condiment cooler.
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 Compartments, Drainage
Observation: The undercounter reach-in cooler located at the cookline was observed with a collection of pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. Service the reach-in.
- Sanitizing Solutions, Testing Devices
Observation: There was not a properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment was not sealed to adjoining equipment or walls:
1. Hand sink
2. drain board located at dishwasher.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1. The shelving in the smoker room walk-in cooler was corroded and the shelving in the smoker room storeroom are in bad repair since the paint is peeling and shelving is scored.
2. Walk-in cooler gasket was torn.
3. Shelving located at the service station needs to be resurfaced.
4. Preparation tables located in the dish wash area were corroded.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1.Utensil storage box was soiled and contained food debris.
2. Top of ovens observed dirty with deposits of grease and food debris.
3. Table mounted can opener observed with accumulation of food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers located under a preparation table in the bakery section were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles
Observation: Observed filled buckets with used grease/animal waste products stored on the outside premises without coverings.
Correction: Cover all waste containers when not in continuous use. After the grease cools down, pour into the proper grease receptacle for correct storage.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen bakery area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents in the bar area. Exit door was observed not closing properly. Sunlight was visibly seen around all edges of the door.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands was not provided at both handsinks in the kitchen used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted throughout the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structure was not maintained in good repair:
1. Some areas of the floor needs to be resurfaced.
2.Floor under three compartment sink needs new tiles.
3. Floor located at dish washer needs new tiles.
4. Floor tiles damaged in the liquor storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning:
1. Walls and ceilings had splashes of food debris.
2. Floor throughout the kitchen 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex was found in the chemical storage not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Pesticides not stored separately from general cleaners/chemicals.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticide (Raid) intended for home use only was found in the facility.
Correction: Use only pesticides that are approved for commercial food establishments. And ensure that they are applied by a certified pest control technician.
|
03/11/2014 | Routine | |
All temperatures are internal unless otherwise noted.
This is a risk based inspection, to see equipment and facility issues look at last inspection.
Foods continued
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food stored on steam table and by salad make table uncovered.
Correction: During none peak times keep foods covered.
- Critical: Cooling* (corrected on site)
Observation: Homemade dressing "50F," bake beans 47 made Sunday did not meet cooling time.
Correction: discard
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ribs 125F, chicken 130F, and BBQ 128 hot holding at improper temperature.
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* (corrected on site)
Observation: Lemons 52F "front bar," raw chicken 49F, raw beef 45F cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Used cigarettes found in store room.
Correction: Discard
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory front bar.
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
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
|
07/22/2013 | Risk Factor | |
Facility has put into place the risk control plan designed by Jessica Klemencic. The facility no longer covers food that is cooling with tin foil in order to allow for faster cooling. Recommended to the CFM that the cutting boards in the kitchen are in need of being re-surfaced, If unable to re-surface the boards replace the boards as soon as possible.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes of ham hocks stored on the floor in the walk in freezer.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items are in need of repair:
>> Beer cooler main bar, water build up at base.
>> Small auto sham right of four door top two drawers broken.
>> Shelves back walk in rusted.
>> Door two burner stove does not close.
>> Vent covers missing on hood.
>> Condensation line in back walk in was leaking.
>>Wooden shelves in smoker room paint damaged.
>> Right side of prep table with salad dressing taped.
>> Number 2 walk in walls, ceiling rusted.
>> Hot holding by walk in's gasket torn.
>> Hood filter missing.
>> Four door fridge gaskets torn.
Correction: Repair/replace items
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: There are 2 lights out underneath the vent hood.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair
Observation: Following physical structures are in need of repair:
>> Floor buckling back walk in smoker room.
>> Floor grout through out kitchen eroded.
>> Broken floor tiles through out kitchen.
>> Ceiling between kitchen/smoker room has hole
Correction: by beverage tubing.
>> Paint peeling ceiling kitchen.
>> Broken light fixture over the ovens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>> Floor under three vat main bar.
>> Ceiling hall leading to smoker.
>> Wall behind two door beverage air.
>> Wall by handsink left of ovens.
>> Wall front handsink by tea maker
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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02/04/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Silverware observed stored on cloth towels.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink at main bar is moldy.
Correction: Replace sealing on bar
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Following in need of repair:
>> Beer cooler main bar, water build up at base.
>> Small auto sham right of four door top two drawers broken.
>> Shelves back walk in rusted.
>> Door two burner stove does not close.
>> Vent covers missing on hood.
>> Condensation line in back walk in was leaking.
>>Wooden shelves in smoker room paint damaged.
>> Right side of prep table with salad dressing taped.
>> Number 2 walk in walls, ceiling rusted.
>> Hot holding by walk in's gasket torn.
>> Hood filter missing.
>> Four door fridge gaskets torn.
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting boards in the kitchen are damaged and heavily scratched.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Several cracked plastic food containers
Correction: Replace containers
- 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:
>> Carbon build up inside broiler.
>> Carbon build up oven racks.
>> Carbon build up stove
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
>> Gasket dirty in walk in smoker room.
>> Racks dirty Number 2 walk in.
>> Multiple refrigeration/freezer gaskets dirty.
>> Old labels present on plastic food containers
Correction: remove.
>> Top of oven has excessive grease/dirt.
>> Hood filters have excessive grease build up.
>> Exterior cook line.
>> Exterior cooker line stove drip pans.
>> Inside deep fryer cabinets.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic glasses front bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink located closest to entry of kitchen.
Correction: Provide a refuse container for the disposal of paper towels at the @LOCATION@ hand sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Following physical structures need fixed:
>> Floor buckling back walk in smoker room.
>> Floor grout through out kitchen eroded.
>> Broken floor tiles through out kitchen.
>> Ceiling between kitchen/smoker room has hole
Correction: by beverage tubing.
>> Paint peeling ceiling kitchen.
>> Holes in wall by handsink right of soda fountain.
>> Broken light fixture over the ovens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>> Floor under three vat main bar.
>> Ceiling hall leading to smoker.
>> Wall behind two door beverage air.
>> Wall by handsink left of ovens.
>> Wall front handsink by tea maker
Correction: Clean
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. There was an abundance of flies present during the inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/31/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: following in need of attention
>>plastic container with no handle being used for dispensing ranch dressing
>>multiple dry good products with plastic container being used for dispensing, no handles
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 on racks walk-in #2 not 6".;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (repeated violation)
Observation: Chicken wings "49" noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Knives observed stored on cloth towel.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Beverage Tubing, Separation
Observation: No separation of drinking/cooling ice main bar.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal caulking handsink main bar moldy.
Correction: Repair or replace.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Following in need of repair:
>> Beer cooler main bar, water build up at base.
>> Small auto sham right of four door top two drawers broken.
>> Shelves back walk in rusted.
>> Door two burner stove does not close.
>> Vent covers missing on hood.
>> Condensation line in back walk in was leaking.
>>Wooden shelves in smoker room paint damaged.
>> Right side of prep table with salad dressing taped.
>> Number 2 walk in walls, ceiling rusted.
>> Hot holding by walk in's gasket torn.
>> Hood filter missing.
>> Four door fridge gaskets torn.
Correction: Repair or replace.
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards have excessive scoring and staining.
Correction: Resurface or replace.
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple plastic containers cracked.
Correction: Replace.
- 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:
>> Carbon build up inside broiler.
>> Carbon build up oven racks.
>> Carbon build up stove
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following in need of cleaning:
>> Gasket dirty in walk in smoker room.
>> Racks dirty Number 2 walk in.
>> Multiple refrigeration/freezer gaskets dirty.
>> Old labels present on plastic food containers
Correction: remove.
>> Top of oven has excessive grease/dirt.
>> Hood filters have excessive grease build up.
>> Exterior cook line.
>> Exterior cooker line stove drip pans.
>> Inside deep fryer cabinets.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic glasses front bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Three vat faucet leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Shield missing light hood system.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: following lights out
>>light out back walk-in smoking room
>>light out above grill
>>light out over make line
>>light out over tea maker
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: Following physical structures need fixed:
>> Floor buckling back walk in smoker room.
>> Floor grout through out kitchen eroded.
>> Broken floor tiles through out kitchen.
>> Ceiling between kitchen/smoker room has hole
Correction: by beverage tubing.
>> Paint peeling ceiling kitchen.
>> Holes in wall by handsink right of soda fountain.
>> Broken light fixture over the ovens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Following in need of cleaning:
>> Floor under three vat main bar.
>> Ceiling hall leading to smoker.
>> Wall behind two door beverage air.
>> Wall by handsink left of ovens.
>> Wall front handsink by tea maker.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Live roaches found in 2 burner stove cabinet.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/08/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection, also went over back of health permit with person in charge.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to he current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Plastic cups used for dispensing salad prep mini.
Correction: Provide a scoop with handle for dispensing food.
- Critical: Cooling*
Observation: Chicken wings made 11/1/11 holding at 45.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Strawberries stored in the meat/produce walk-in moldy.
Correction: Discard food items when decomposition occurs.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature Measuring Devices (repeated violation)
Observation: Multiple fridge and freezers with thermometers.
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 - Fixed Equipment, Spacing or Sealing
Observation: Handsink at the bar caulking moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn top door traulsen hot hold unit
>>bar cooler pooling water side bar
>>keg coolers pooling water front bar
>>racks inside meat/produce walk-in corroded
>>undercounter refrigerator door gaskets
>>make table door gasket torn
Correction: Repair.
- 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: guard plate ice machine and grill, carbon build-up
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>stove drip tray
>>exterior surfaces of fryer
>>interior fryer cabinetry
>>surface exterior of chargrill
>>meat/produce walk-in cooler gasket
>>multiple fridge and freezer gaskets
Correction: Clean
- Outdoor Areas, Surface Characteristics (repeated violation)
Observation: Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Outer Openings - Protected (repeated violation)
Observation: Back screen door is not tight fitting.
Correction: Properly secure the screen and eliminate gaps.
- Lighting, Intensity (repeated violation)
Observation: lights out several location
>>light out hood
>>lights out over front cookline and dishmachine
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling damaged by water pipes heading to back storage
>>light fixture loose hood
>>wall heavily stained by pit cooker
>>wall and ceiling corroded walk-in cooler #2
>>floor pitted front of dishmachine
>>floor walk way to back door pitted
>>grout eroded in several places in kitchen
>>wall damaged behind equipment rack to right of 2 door beverage air unit
>>floor tile is damaged in several places in kitchen
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under soda boxes
>>ceiling hallway leading to store room
Correction: Clean
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11/02/2011 | Routine | |
Observed expo cooler--temperature was above 50*. Limited product is kept in this unit and advised to use time as a control for potentially hazardous foods in this unit.
- Critical: Cooling* (corrected on site)
Observation: Potato salad prepared last night at 49* in large lexan container (4-6" deep) did not cool within proper parameters.;Potato salad discarded. Instruct staff to break food down into smaller ptorions (no more than 2 inches deep/thick) to cool within 4 hours.
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07/08/2011 | Follow-up | |
additional food temperatures observed:
chicken in hot holding cabinet 140-142*
banana pudding in steam well 140
pork butts, brisket in the upright hot holding cabinet >= 150*
ranch in wic #2 at 41*
*margarine in walk-in cooler 45.8*
hot potato salad 161*
all food temperatures observed are internal.
Due to time constraints, typed report to be delivered next business day.
Observed bulk coleslaw in preparation at time of evaluation. Ingredients were at ambient air temperature (mayo at 77* and cabbage >= 62*). Suggested pre-chilling mayo at least 24 hours in refrigerator and reminded that product needs to cool to 41* within 4 hours (time includes removal of ingredients from refrigerator, preparation, and then cooling of product).
Reminder, Certified Food Manager Cert. is set to expire 7/28/11, make sure to renew.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to he current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Square container and styrofoam bowl used to dispense salsa and dressing in walk-ins.
Correction: Use utensils/scoops with handles to dispense food and store the handle OUT of the food contents.
- Critical: Cooling* (corrected on site)
Observation: Two large tubs of brisket ends (48-60*) and tub of chicken (45-48*) wings noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Corrected by discarding. Use approved methods to cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following potentially hazardous foods are hot holding at improper temperatures:
1) ribs in table top hot holding cabinet at 128-1535*
2) shredded bbq in the hot holding drawer at 120-150+*
3) mashed potatoes on steam table <120 -140*
Correction: Corrected. Maintain hot potentially hazardous foods at or above 135*. Stirring foods at an interval will help to maintain product at temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperature:
1) meatloaf in walk-in cooler (wic) 45-46*
2) black eyed peas in wic 45*
3) ground beef chubs in meat/produce wic (by the door) 46, 50*
4) chicken breasts in meat/produce wic 43-44*
5) milk in expo reach-in refrigerator > 60*
6) whipped butter in expo reach-in refrigerator 62*
7) sour cream and milk on rail of grill make table at 47*
Correction: Cold hold phfs at or below 41*. See section 1450 regarding capacity. The walk-in coolers and expo refrigerator doors are constantly opened and closed from staff retrieving food items and therefore can not maintain a constant temperature of at or below 41*. Milk discarded.
- Nonfood Contact Surfaces
Observation: Butcher paper used to line shelves at service area in kitchen.
Correction: Remove the butcher paper since it is absorbent. If you wish to line the shelves (it is not required) use approved material that is smooth, easily cleanable, durable, and non-absorbent. Suggested using sheet pans for coffee mug storage.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed beading on ledges.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature Measuring Devices
Observation: Thermometers not provided in all refrigerators:
1) grill make table
2) cookline undercounter refrigerator
3) bar low boy
Correction: Provide thermometers inside these refrigerators at the front by the door. Suggested using silicone adhesive or velcro to securely attach the thermometers to the interior door panels and/or wall panels of these units.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in cooler 2 , meat/produce walk-in, and expo refrigerator not maintaing food temperatures at or below 41*.
Correction: Provide additional refrigeration necessary to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation. Staff are constantly retrieving food products from these units allowing hot air from kitchen to increase temperature of units and subsequently food. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gasket torn
2) undercounter refrigerator door gaskets
3) racks inside the meat/produce walk-in cooler are corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the salad make table 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) shake blender
2) small area of internal panel of ice machine
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) racks in the make table refrigerator
2) stove drip tray
3) exterior surfaces of fryer
4) interior of one of the fryer cabinetry
5) surface below chargrill
6) meat/produce walk-in cooler door gasket stained
7) exterior surfaces of the chargrill
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Glasses stored in splash contamination area at bar handsink (stack of folded paper towels were stored directly next to clean glassware above the bar hand sink).
Correction: Corrected. Discontinue storing paper towels where clean barware/food contact surfaces may become contaminated by splash.
- Outdoor Areas, Surface Characteristics
Observation: Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions i.e. pot holes exist.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Outer Openings - Protected
Observation: The back exit door of the bar does not close securely/tightly.
Correction: Properly secure the back door to eliminate gaps that willow allow potential pest entry.
- Lighting, Intensity
Observation: Lighting insufficient in the dishroom and cookline area due to light bulbs burned or burning out or lack of sufficient lighting.
Correction: Replace light bulbs where needed. In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current state food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) the floor tile is damaged in several places in kitchen
2) wall damaged behind equipment rack to right of 2 door Beverage Air unit
3) grout eroded in several places in kitchen
4) floor walk way to back door pitted
5) floor pitted front dishmachine
6) wall and ceiling corroded in walk-in cooler #2
7) base tile missing at wall adjacent to equipment shelf towards back door and corner junctures are damaged
Correction: Maintain the physical structures in good repair. Suggested installing FRP wall panels or equivalent behind equipment shelf since this is a friction impact surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floors below cook line equipment
2) wall around/below fire extinguisher adjacent to kitchen soda dispenser
3) wall below beverage dispenser table in kitchen
4) floor below ice machine and expo refrigerator
Correction: Clean.
|
07/07/2011 | Routine | |
All temperatures are internal unless otherwise noted.
Reminder, Certified Food Manager Cert. is set to expire 7/28/11, make sure to renew.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to he current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Plastic containers without handles observed in breading, sugar, flour, and sauces in walk-in for use as dispenser.
Correction: Provide scoops with handles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food on steam table is not covered during non busy hours.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Splash guard small bar handsink right of ice bin broke.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink at larger bar seal damaged/missing.
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: following in need of repair
>>bar/s wood needs new finish
>>stove right of oven drip tray rusted through
>>walls and ceilings all walk-in/s beginning to rust
>>racks walk-in 1 rusted
>>gasket walk-in 1 heavily stained
>>racks walk-in 3 peeling
>>gasket 2 door across from stove cookline torn
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine concentration of the dishmachine was measured at 200 parts per million.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>plastic food containers, edges cracked
>>end cap missing large metal whisk
>>metal spatula melted
>>several scoops observed with melted handles
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>gasket walk-in 2
>>racks in walk-in 2
>>drip tray stove cookline
>>interior both bar keg coolers
>>wood shelving by back door
>>broiler drip tray
>>old labels plastic containers
>>stove right of oven cabinet
>>inside both ovens
>>racks both ovens
>>table base under grill
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers were observed stacked wet after cleaning back by Bev Air unit.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the handsink located at the small bar is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Light out over steam table.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>the floor tile is damaged in several places in kitchen
>>wall damaged near shelves to right of 2 door Beverage Air unit
>>grout eroded in several places in kitchen
>>floor walk way to back door pitted
>>wall damaged right of soda boxes, peeling
>>hole ceiling right of Beverage Air
>>paint peeling handsink wall soda fountain
>>wall right of ice machine peeling
>>floor pitted front dishmachine
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under soda boxes
>>wall around front kitchen handsink
>>floor under cookline and fryers
>>floor walk-in 1
>>ceiling right of beverage air
Correction: clean
- Pests - Controlling Pests*
Observation: Insects present under dishmachine and large bar.
Correction: Pest control was in on 2/9/11 and is currently working on pest issue.
|
02/15/2011 | Routine | |
Restaurant representatives - add corrected or new information about County Grill Smokehouse, 26 E Mercury Blvd., Hampton, VA 23669 »