| No violation noted during this evaluation. | 09/25/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: This is a fifth consecutive repeat violation. Sliced mushrooms are cold held at 47.8°F in the prep cooler top. Chicken salad is at 45.3F in the prep cooler cabinet. Opened gallon of milk on the bottom shelf of the 2 glass door cooler is at 44.4F. Operator stated milk had been out for lunch and that prep cooler in kitchen had been emptied and cleaned recently. Thermostat is set at 34F. Operator stated food items would be moved to the walk-in /reach-in cooler. Monitored air temperature for over two hours throughout inspection and air and food temperatures are still above 41F in this cooler and potentially hazardous foods have not been moved.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discard potentially hazardous foods which have been above 41F for more than 4 hours or for an unknown amount of time. Correct immediately. Prep cooler may need further service or repair. Recommended copies of temperature/sanitizer logs be submitted monthly to the Department for review.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: There is no detectable level of sanitizer on utensils after two cycles through the dish machine. The sanitizer container is empty.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Operator primed new, full container of sanitizer, and machine is now consistently providing 50 ppm chlorine to utensils.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with the required backflow prevention at the service sink (mop sink.)
Correction: Provide an ASSE 1011 or better backflow prevention device on the mop sink. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 21-Sep-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in the warewashing area.
Correction: Provide hand soap at handwashing sink on one end of four compartment sink or at the dishmachine prewash sink to facilitate proper handwashing. Correct By: 19-Sep-2015
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cup of ice water without cover was observed in food preparation area on the slicer.
Correction: Provide approved beverage container in food preparation area. Correct By: 18-Sep-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Flour and sugar are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 19-Sep-2015
- PHF/TCS FOOD - SLACKING (corrected on site)
Observation: Ground beef and formerly frozen spinach is being improperly slacked in the food preparation sink.
Correction: Adjust procedures or methods to properly slack food products before preparation. Meat and spinach moved to the walk-in cooler.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: Cardboard used to line shelf in kitchen above deep fryers has taco shells stored on it.
Correction: Discard cardboard and other food contact surfacesequipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Correct By: 18-Sep-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard shelf liners in the walk-in cooelr are not nonabsorbent, and they are soiled with food residue and grease.
Correction: Discard cardboard in walk-in cooler. Store food storage containers directly on slotted shelving. Correct By: 19-Sep-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (repeated violation)
Observation: Ice machine is visibly soiled inside with black biofilm.
Correction: Clean ice machine within 24 hours and at a frequency to prevent biofilm accumulation.
- GARBAGE/REFUSE - STORAGE REFUSE, RECYCABLES, AND RETURNABLES
Observation: Cardboard, wood, charcoal grill, plastic bucket, and other debris are laying outside refuse container on the ground.
Correction: Clean up ground around refuse container and store all refuse inside the container, not on the ground. Correct By: 19-Sep-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located over clean side of warewashing machine are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 18-Dec-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 19-Sep-2015
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09/18/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with a backflow prevention device at the service sink (mop sink.)
Correction: Provide an ASSE 1011 or better backflow prevention device at the mop sink. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 14-Apr-2014
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: An air break exists between the sewage system and a drain from the ice machine.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide a full air gap between the ice machine drain and the sewage system. Correct By: 14-Apr-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: Cardboard on upper shelf in kitchen with taco salad shell on it is not nonabsorbent.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Discard cardboard. Correct By: 07-Apr-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils (food storage pans) are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 07-Apr-2014
|
05/13/2014 | Re-inspection | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between handling raw animal foods including raw shell eggs and chicken and handling ready to eat foods such as shredded cheese and clean utensils.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Hands shall be washed between changes of gloves. Correct immediately.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Cooked sausage in shallow pan in steam table is hot held at 117.7°F. Pan is uncovered and food appears dried out. Recommended operator cover pan and reheat foods to 165F, rapidly chill, or discard them.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Reheat or rapidly chill potentially hazardous foods hot held below 135F. Discard potentially hazardous foods which have been hot held below 135F for more than two hours or for an uknown amount of time. Operator has moved pan of meat over to flat grill, then to the walk-in cooler for rapid chilling. Sausage is now at 77F.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: (REPEAT) This is a fourth consecutive repeat violation. Cottage cheese in front prep cooler cabinet is cold held at 44.1°F. Sliced tomatoes and other foods in the cooler are 43.5F and above. Thermostat is set at 37F, and calibrated probe reads 47F. Operator's probe is inaccurately reading 33F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Thermostat adjusted to 30F during inspection. Internal ambient temperature is now 37F. Dressing is at 41.0F. Cottage cheese is cooling to 42.3 and other foods are cooling to internal ambient temperatures. Discard potentially hazardous foods which have been cold held above 41F for more than four hours or for an unknown amount of time. Operator's corrective action plan shows consistent, complete, and accurate logs. However, no thin probe is available and no calibration is documented. Recommended operator document probe thermometer calibration every two to three weeks. Provided operator with thermometer calibration log.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with a backflow prevention device at the service sink (mop sink.)
Correction: Provide an ASSE 1011 or better backflow prevention device at the mop sink. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 14-Apr-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the ice machine.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide a full air gap between the ice machine drain and the sewage system. Correct By: 14-Apr-2014
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY (repeated violation)
Observation: Thermometer in front prep cooler measuring ambient air is not accurate to ± 3°F. Operator's thermometer is reading 33F, but calibrated probes of ambient air and foods read 44-47F.
Correction: Calibrate or replace thermometer. Correct By: 07-Apr-2014
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: This is a third consecutive repeat violation. No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a digital thermometer capable of taking temperatures in thin mass food items. Correct By: 14-Apr-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink is not provided in kitchen at the cooking and preparation line. Employees are not washing hands between handling raw and ready-to-eat foods.
Correction: Install an approved handwashing sink in the kitchen's cooking and preparation area located convenient for use. Correct By: 07-Aug-2014
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Bleach used for chlorine sanitizer with wiping cloths above 200 ppm is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Remix wiping cloth bucket sanitizer to 100 ppm or provide other approved sanitizer. Correct By: 07-Apr-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 07-Apr-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The pans of cooked sausage are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct immediately.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Cardboard on upper shelf in kitchen with taco salad shell on it is not nonabsorbent.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Discard cardboard. Correct By: 07-Apr-2014
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Ice machine has visible biofilm inside.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications. Correct By: 08-Apr-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils (food storage pans) are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 07-Apr-2014
|
04/07/2014 | Routine | |
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