| No violation noted during this evaluation. | 07/17/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cooked chicken 70, sausage patties 62, boiled eggs 70, liver 50 in undercounter unit. Boiled potatos 47 , cut vegetables 50 in commerical basement cooler. Lettuce in front waitress unit 46 deg F. Kraut 46, liver 47, gryo meat 46, eggs 50, lettuce 46 top and bottom
Correction: Maintain cold potentially hazardous foods at or below 41°F
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07/08/2015 | Re-inspection | |
- Critical: COOLING
Observation: Boiled potates made yesterday or that morning noted at 51 deg is not cooling properly and is not at 41 deg F or less in 6 hours. Cooked chicken made at 8 am, was 70 deg after 8 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cooked chicken 70, sausage patties 62, boiled eggs 70, liver 50 in undercounter unit. Boiled potatos 47 , cut vegetables 50 in commerical basement cooler. Lettuce in front waitress unit 46 deg F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: DATE MARKING - DISPOSITION
Observation: Ham in cooler dated 6-12. Meatloaf dated 6-22 in brown cooler, spaghetti sauce dated 6-22 has exceeded its date mark. Cut tomatos, boiled potatos, cut melons, cooked noodles and various other ready to eat potentially hazardous foods not date marked.
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
Observation: Improper cooling methods observed for dressing sitting out on counter. After prompting employee put in cold water bath and then finally added ice. Dressing was 138 deg F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in employee bathroom. Papertowel out of the door, is not acceptable.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Dressing, eggs, shredded cheese liver, raw egg mixture, sausage in the various cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Sanitizer solution for wiping cloths by line noted with 0 ppm.
Correction: Cloths used for wiping counters shall be stored in a 100 ppm chlorine sanitizing solution.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty. Solution in kitchen by line. Employee stated it had not been changed since day before. No sanitzer in bucket by waitress area. Other bucket brought over had 50 ppm.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Switch out solutions throughout day. Concentrations for chlorine shall be 100 ppm.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The exterior of 3 door prep cooler, and various other non food contact surfaces are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: Both back doors noted propped open. Employee stated because vent was out in hood.
Correction: All door shall be closed at all times. Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor in the kitchen area is in need of repair. Tiles loose or missing, water and grease pooling in the depressions.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the floor in the kitchen.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The area under the grills, deep fryers noted with excessive grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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06/29/2015 | Routine | |
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED (repeated violation)
Observation: Door gasket on door of both prep units on line noted cracked and no longer in good repair or easily cleanable.
Correction: Replace the door gaskets. Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The area under the grill and fryers noted with grease buildup. Grease also noted between equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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07/07/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat cooked potatos stored under raw chicken in victory unit. Also raw beef over cooked potatoes.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink. Soap is clogged at handwash sink in dishroom. Soap is empty at handwash sink in employee bathroom off dishroom.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: Door gasket on door of both prep units on line noted cracked and no longer in good repair or easily cleanable.
Correction: Replace the door gaskets. Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED (corrected on site)
Observation: The insect control device is located over food prep sink. (fly tape)
Correction: Remove or relocate this device so that it is not over any food prep area.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The area under the grill and fryers noted with grease buildup. Grease also noted between equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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06/26/2014 | Routine | |
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