- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED (repeated violation)
Observation: Base coving tiles in walk-in cooler are broken/missing.
Correction: Repair/replace the base coving tiles in the walk-in cooler.
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03/03/2016 | Re-inspection | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by rinsing hands with gloves on (no soap), then removing gloves and putting new ones on. Hands essentially were not washed at all.
Correction: Train food employees in proper handwashing techniques. Correct By: 03-Mar-2016
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Gloves are not changed and hands not washed after handling the egg bowl. The bowl is covered in egg and cannot be handled without contaminating gloves or hands.
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. Retrain employees on glove use and handwashing after handing the egg bowl. Correct By: 03-Mar-2016
- Critical: PHF/TCS, HOT HOLDING
Observation: Oatmeal in counter steam well noted at 86°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Oat meal was discarded at time of inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Dressing bulk containers are not being dated. Individual pans are being dated when they are refilled. Also, several dressings and pre-portioned items in line 1 prep cooler were noted past the label expiration date.
Correction: Bulk dressing containers labeled "Keep Refrigerated" shall be dated when opened and used or discarded within 7 days. Monitor dates on other items as well to ensure they are used or discarded by the labeled expiration date. Make sure items are not being re-dated when a working container is filled. The initial prep date or date the original container is opened shall follow the product until it is used. Correct By: 03-Mar-2016
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in the food prep sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Correct By: 03-Mar-2016
- HAND DRYING PROVISION (corrected on site)
Observation: Paper towel dispenser at hand sink nearest the dishwasher was empty. Server staff washed hands at this sink and went to another station for paper towel. She did not refill the dispenser or notify anyone that it was empty.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Retrain employees to to refill dispenser when empty or at least notify someone who will. Dispenser was refilled when I discussed this with Ross.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was stored dirty on the counter. Dipper well was not turned on and was dirty. A dirty knife and fork were stored in the empty dipper well.
Correction: Keep the dipper well clean and 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. Correct By: 03-Mar-2016
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Many non-food contact surfaces of equipment are soiled with grease, dirt and food debris. This includes the gas lines and floor in the fryer area, the exterior surfaces of the fryers, the hinge area of cooler doors and covers, many gaps/crevices betweeen equipment on the cook line, area under and behind grills and other equipment and several other areas as pointed out to Ross and Rachel.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. This has been an ongoing issue/problem on the last several routine inspections. Further enforcement action may be considered. Correct By: 03-Mar-2016
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Base coving tiles in walk-in cooler are broken/missing.
Correction: Repair/replace the base coving tiles in the walk-in cooler.
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02/25/2016 | Routine | |
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: General cleaning practices in establishment noted poor. Many surfaces of equipment in entire kitchen noted dirty with grease and/or food debris or dust accumulation. Many areas pointed out to Kari. These areas include prep cooler hinges, sides of fryers, areas behind and under grills, exterior surfaces of food containers such as gallon jugs of dressings, surfaces of dishwasher, and other areas as pointed out to Kari.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. These same general cleaning issues were a significant issue on last year's inspection report also. Retrain all employees on regular general cleaning responsibilities. Correct By: 12-Feb-2015
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02/12/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed touching food with bare hands while plating items from grill. Gloves not changed after cracking shell eggs..
Correction: Retrain employees on proper glove use. Bare hand contact with food shall be eliminated. Gloves shall be changed and hands washed after cracking shell eggs.
- Critical: PHF/TCS, HOT HOLDING
Observation: Bags of soup noted just sitting in water on stove at 114°F
Correction: Potentially hazardous foods shall be held >135 or lower than 41. Retrain employees on proper practices for handling soups.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Items in salad prep cooler noted at 43-49°F.
Correction: Repair this cooler to properly maintain cold potentially hazardous foods at or below 41°F. This is a repeat violation from last year. If this cooler continues to be an issue on future inspections, it may be ordered to be removed from the establishment. Correct By: 12-Feb-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Date marking in walk-in cooler noted OK, however, once items are pulled to be used in prep coolers, they lose the date when the plastic is removed. Items may stay in the prep coolers for several days.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Make sure the date stays with the food item until used or discarded.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Grill line utensils and equipment used with potentially hazardous food not cleaned after 4-hours. Essentially no policy currently in place for cleaning of these items.
Correction: Clean food contact surfaces used with potentially hazardous foods a minimum of every 4-hours. Discussed at length with Kari. Provide a written policy as discussed. Correct By: 12-Feb-2015
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (corrected on site)
Observation: No hot water at hand wash sink near dishwasher.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Valves under sink were adjusted. Hot water now available.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: General cleaning practices in establishment noted poor. Many surfaces of equipment in entire kitchen noted dirty with grease and/or food debris or dust accumulation. Many areas pointed out to Kari. These areas include prep cooler hinges, sides of fryers, areas behind and under grills, exterior surfaces of food containers such as gallon jugs of dressings, surfaces of dishwasher, and other areas as pointed out to Kari.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. These same general cleaning issues were a significant issue on last year's inspection report also. Retrain all employees on regular general cleaning responsibilities. Correct By: 12-Feb-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink closest to walk-in cooler is not working properly. It does not remain on long enough to effectively wash hands.
Correction: Repair handwashing sink to provide a continuous flow of water. Correct By: 12-Feb-2015
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02/04/2015 | Routine | |
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Many non food contact surfaces throughout kitchen are noted soiled with grease and/or food debris accumulation. This includes, but not limited to, the utility lines in the fryer area, the waffle makers, sides of coolers or other equipment and general "detail" cleaning of other equipment as discussed with Kari.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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02/21/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Egg bowl continues to be stored in prep cooler over ham, cheese and vegetables that may be served as ready-to-eat. This was noted as a violation on last year's inspection report.
Correction: Discontinue storing the egg bowl where contamination of ready-to-eat foods is possible.
- Critical: PHF/TCS, COLD HOLDING
Observation: Top rail of salad prep cooler not working. Foods noted at 65-70°F.
Correction: Repair cooler to maintain cold potentially hazardous foods at or below 41°F. Potentially hazardous items were ordered discarded. Do not store PHF in this cooler until repaired. Correct By: 21-Feb-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Most items are dated appropriately, however, salad dressings are not being dated. This includes the cocktail sauce, ranch, blue cheese, chipotle ranch and vinegarette.
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.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) had not taken appropriate corrective action when dealing with a cooler which was not maintaining proper temperature. Also both paper towel dispensers were not working so employees had no way to properly dry hands after handwashing.
Correction: The person in charge shall take appropriate corrective action when presented with an issue that affects food safety. Food should have been pulled from cooler and paper towel should have been provided at handwash sinks.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying. Both the back paper towel dispensers were not working.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop stored out in open on a shelf next to ice machine where it is subject to potential contamination..
Correction: Store the ice scoop in a clean covered container.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Many non food contact surfaces throughout kitchen are noted soiled with grease and/or food debris accumulation. This includes, but not limited to, the utility lines in the fryer area, the waffle makers, sides of coolers or other equipment and general "detail" cleaning of other equipment as discussed with Kari.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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02/18/2014 | Routine | |
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