| No violation noted during this evaluation. | 06/22/2015 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods (tomato's and lettuce) stored under raw shell eggs in cooler.
Correction: Shell eggs were removed from cooler (will be taken home).
- Critical: PHF/TCS, COLD HOLDING
Observation: Multiple PHF's (muliple cheeses, cut lettuce, dressings, spag. sauce, gourmet dips, etc.) within the the NSF Norlake and True coolers were being cold held between 44 - 52°F. These items were voluntarily discarded.
Correction: Repair coolers and maintain cold potentially hazardous foods at or below 41°F. Do not store PHF's in these coolers until Health Dept confirms they are cold holding at 41F. Correct By: 18-Jun-2015
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Cans of Pledge and brake parts cleaner are stored withing warewashing area
Correction: Rearrange area so that toxic materials are stored away from warewashing equipment and clean utensils. Correct By: 16-Jun-2015
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Food thermometers(2) are not calibrated properly.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications. Was not able to calibrate either thermometer during inspection. Obtain working thermometer. Correct By: 17-Jun-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of ice-machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 16-Jun-2015
- TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE
Observation: Cans of Raid (in warewashing area) are not approved for use in food establishments
Correction: Remove unapproved toxic chemicals from premise. Correct By: 16-Jun-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Scoop handle touching ice within bin behind bar.
Correction: Store in-use utensils in the food item with handle extended.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Juice bottles are stored on the kitchen area floor.
Correction: Store all food items 6 inches above the floor. Correct By: 16-Jun-2015
- VENTILATION HOOD SYSTEM - FILTERS
Observation: The ventilation hood filters above the cookline have a grease build-up..
Correction: Clean filters.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The gaskets on the Norlake cooler are torn and not maintained in good repair.
Correction: Repair equipment to good condition..
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The cutting board on the prep table is excessively scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The interior (doors/gaskets and/or base) of the taco bar cooler and the Norlake undercounter cooler are visibly soiled with food debris and/or mold)
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 16-Jun-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dishwasher racks are being stored on the floor of warewashing area..
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: Outdoor waste receptacle is not covered
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors. Correct By: 16-Jun-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The walls (and pegboard) within the warewashing and kitchen areas are worn (exposed wood) and are no longer easily cleanable in some areas. Also, ceiling tiles above kitchen prep area have rips/torn and are no longer easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: There is excessive clutter (pails/buckets, shop vac, dartboard, etc.)within the warewashing area
Correction: Remove items that are not necessary for the warewashing operation - organize area. Correct By: 03-Jul-2015
|
06/16/2015 | Routine | |
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of thermometer are soiled with food debri on the dial, difficult to read.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED (repeated violation)
Observation: Floor and wall juncture in kitchen near entrance from behind bar is not coved.
Correction: Provide base coving.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Water was observed leaking from air handling duct in basement.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
01/03/2014 | Follow Up | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling buns with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Discussed barehand contact,
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer for the kitchen dishmachine is at 10 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. New bottle of sanitizer was installed onto machine but machine is only operating at 10 ppm. Facility does have 4 compartment NSF sinks behind the bar and basement dishmachine is functioning at 50 ppm. I will return tomorrow to re-inspect.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at dishwashing hand sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was improperly stored in ice bin with handle touching food.
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 - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Ice is subject to potential contamination by drain hose for soda gun entering into ice bin compartment.
Correction: Change methods or procedures to protect foods from contamination. Hose was bumped into bin accidentially, hose moved back to proper drain a short distance away.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of thermometer are soiled with food debri on the dial, difficult to read.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture in kitchen near entrance from behind bar is not coved.
Correction: Provide base coving.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Water was observed leaking from air handling duct in basement.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
01/02/2014 | Routine | |
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