- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands before donning gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: DATE MARKING - DISPOSITION (corrected on site) (repeated violation)
Observation: Multiple items found in the Walk In Cooler that has exceeded its date mark or is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Food slicer, can opener, and fry slicer used with potentially hazardous food not cleaned after 4-hours.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in food establishment is not accurate to +/- 12°F.
Correction: Replace thermometer. Tried to recalibrate but was not able to adjust.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice cream scoops stored in water in bin on counter.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Bowl was used as a scoop within the bulk sauage gravy bin.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: Bottles in the bar cooler are exposed to condensation dripping down from condenser. Excessive mold within the cooler.
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The multiple items stored on the floor in the Walk in Cooler and freezer.
Correction: Store all food items 6 inches above the floor.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of floors, walls, shelving, etc are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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04/05/2016 | Routine | |
| No violation noted during this evaluation. | 11/03/2015 | Re-inspection | |
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands before donning gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw Turkey stored over corned beef and raw hamburger stored over pork.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Soups stored in the back prep room were at 120°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Soups were reheated to 165F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cookline cooler drawers, servers cooler and Dessert cooler were holding 47-50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All PHF above 44F were discarded. Repairman was onsite during inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Multiple items in the cookline coolers and walkin coolers did not have a datemark.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Multiple items in the West WalkIn have exceeded its date mark or is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for sausage gravy.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Food slicer and ban saw are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Working containers of degreaser and glass cleaner were not labeled with contents.
Correction: Label working containers.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Bowl was used for a utensil and stored in the sausage gravy.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces shelving and walls of the walkin cooler have a heavy accumulation of food residue and debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in warewashing area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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10/29/2015 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: A direct connection exists between the sewage system and a drain from the food preparation sink.
Correction: Either obtain a statement from a licensed plumber which states that the existing plumbing will prevent sewage from backing up into the food preparation sink or repair the plumbing so that a direct connection does not exist between the sewage system and the drain from the food preparation sink. Correct By: 20-Oct-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: Partially cooked gyro cone found in the preparation cooler. Gyro cone is subject to potential contamination when it is not cooked completely.
Correction: Change methods or procedures to protect foods from contamination. Gyro cones must be cooked to completion.
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04/20/2015 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before food preparation and after answering cell phone on cook line.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready to eat cut tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Breakfast sausages on the griddle are hot held at 125°F
Correction: Sausages reheated to 195 degrees F. Maintain hot potentially hazardous foods at or above 135°F.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the food preparation sink.
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. Remove the direct connection.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site) (repeated violation)
Observation: Detergent and bottle of degreaser stored on shelf over potatoes.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink by the bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at bar area handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area by the steam table.
Correction: Provide approved beverage container in food preparation area.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Partially cooked gyro cone found in the preparation cooler. Gyro cone is subject to potential contamination when it is not cooked completely.
Correction: Change methods or procedures to protect foods from contamination. Gyro cones must be cooked to completion.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Light located in the west walk in cooler is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at bar area handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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04/14/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by washing without using cleanser.
Correction: Train food employees in proper handwashing techniques. Correct By: 30-Sep-2014
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by washing their hands with their disposable gloves still on.
Correction: Train food employees in proper handwashing techniques. Correct By: 30-Sep-2014 Correct By: 30-Sep-2014
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before handling clean dishes after handling dirty dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT (corrected on site)
Observation: Bottle of soda stored in the ice machine ice bin.
Correction: Discard contaminated ice and adjust procedures to prevent ice used as an exterior coolant from being used in food.
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Chili and meat suace was improperly reheated to less than 165 degrees F.
Correction: Adjust procedures and methods to properly reheat food.
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Chili and meat sauce on steam table are hot held at 127°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Bottles of bleach and containers of soap stored over potatoes.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Can of insecticide stored on shelf with salad dressings.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cup without cover was observed over clean utensils in the dishwashing area.
Correction: Provide approved beverage container in food preparation area.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored under unshielded sewer pipes.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in west walkin cooler are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The shelves in the west walkin cooler are dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/30/2014 | Routine | |
| No violation noted during this evaluation. | 04/10/2014 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling ready to eat foods at the cooking line with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Chili in the steam table hot held at 109°F. Breakfast sausages on the griddle hot held at 120°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Several ready to eat food items in the west and east walk in coolers are improperly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Sauce pan not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed on top of the preparation cooler on the cooking line and on a shelf over clean utensils in the dishwashing area.
Correction: Provide approved beverage container in food preparation area.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Salad tong store on top of the lettuce salad.
Correction: Store in-use utensils in the food item with handle extended, or on a clean surface.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Interior of the reach-in coolers and walk in coolers are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in west walk in cooler are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INTENSITY - LIGHTING
Observation: The light intensity in the west walk in cooler is less than 10 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas.
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04/03/2014 | Routine | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH (corrected on site)
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge.
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before handling clean dishes and after handling dirty dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling lettuce with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Soup in back room is hot held at 124°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Breakfast sausage on griddle is hot held at 98°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Gravy, chili and other ready to eat food in west walk in cooler is improperly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at back room food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at back room handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: Employee was observed eating a breakfast sausage in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Tong was improperly stored laying on top of the lettuce for salads.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
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12/13/2013 | Routine | |
| No violation noted during this evaluation. | 11/19/2013 | Follow Up | |
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