- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hand washing and testing the sanitizer.
Correction: The person in charge shall obtain training or training materials in the areas of hand washing and testing the sanitizer so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (repeated violation)
Observation: Not using the test kit to monitoring sanitizer concentration.
Correction: Provide training on how to use the test kit to determine the sanitizer concentration.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Various sauces in the in the Walk-in Cooler were observed to be unwrapped.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The box of omelettes is stored on the floor in the freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (repeated violation)
Observation: It was observed that eating utensils are stored or displayed next to the coffee maker where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
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11/11/2015 | Follow Up | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hand washing and testing the sanitizer.
Correction: The person in charge shall obtain training or training materials in the areas of hand washing and testing the sanitizer so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (repeated violation)
Observation: Not using the test kit to monitoring sanitizer concentration.
Correction: Provide training on how to use the test kit to determine the sanitizer concentration.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (repeated violation)
Observation: Hot water temperature at handwashing sink is at 69°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Various sauces in the in the Walk-in Cooler were observed to be unwrapped.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The box of omelettes is stored on the floor in the freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (repeated violation)
Observation: It was observed that eating utensils are stored or displayed next to the coffee maker where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED (repeated violation)
Observation: Single service articles are not available in the original intact wrapper or from an approved dispenser.
Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.
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11/10/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hand washing and testing the sanitizer.
Correction: The person in charge shall obtain training or training materials in the areas of hand washing and testing the sanitizer so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (repeated violation)
Observation: Not using the test kit to monitoring sanitizer concentration.
Correction: Provide training on how to use the test kit to determine the sanitizer concentration.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (repeated violation)
Observation: Hot water temperature at handwashing sink is at 69°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Various sauces in the in the Walk-in Cooler were observed to be unwrapped.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The box of omelettes is stored on the floor in the freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (repeated violation)
Observation: It was observed that eating utensils are stored or displayed next to the coffee maker where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED (repeated violation)
Observation: Single service articles are not available in the original intact wrapper or from an approved dispenser.
Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.
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11/02/2015 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced tomatoes on the service line is cold held at 43°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hand washing and testing the sanitizer.
Correction: The person in charge shall obtain training or training materials in the areas of hand washing and testing the sanitizer so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: Not using the test kit to monitoring sanitizer concentration.
Correction: Provide training on how to use the test kit to determine the sanitizer concentration.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water temperature at handwashing sink is at 69°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Various sauces in the in the Walk-in Cooler were observed to be unwrapped.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The box of omelettes is stored on the floor in the freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed next to the coffee maker where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED
Observation: Single service articles are not available in the original intact wrapper or from an approved dispenser.
Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.
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10/28/2015 | Routine | |
| No violation noted during this evaluation. | 11/18/2014 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Super San sanitizer is not being used according to EPA registered label use instructions in regards to contact time. The employee was observed just dipping the dishes into the sanitizer. The minimum contact time can be found on the manufacturer's label.
Correction: Provide training to employees on proper use, concentration and required contact time of the sanitizer.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: There was a pan of tuna mixed from room temperature tuna and refrigerated Mayo at a temp of 45 F in the walk-in cooler after 3 hours. The pans were placed in an ice bath and were at 40-41 after another hour.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. The tuna salad must be cooled to 41 F or below within 4 hours.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: There was food stored on the racks in the walk-in cooler directly below pans that were catching condensation from the fan. The pans were almost filled during the inspection. The pans were emptied and the food was relocated during the inspection.
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The walk-in cooler must be repaired so that condensate is not leaking into the cooler and potentially contaminating food.
Correction: Repair equipment to good condition or remove from premise.
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10/28/2014 | Routine | |
| No violation noted during this evaluation. | 02/21/2014 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING
Observation: The soup in the soup warmer was at 108 F after about 5 hours. The soup was discarded.
Correction: Maintain hot potentially hazardous foods at or above 135°F. The soup warmer may need to be repaired, it was set at 160 F yet the water was only at 103 F.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The water temperature at the front hand sink was 114 F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: The drying racks above the 4-compartment sink were loosing the plastic coating and starting to rust.
Correction: The drying racks should be resurfaced or replaced. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
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02/13/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: The walk-in cooler must be repaired so that it maintains food at 41 F or below. The buffalo sauce in the cooler was at 44 F and the tuna/seafood salad was at 43 F. (New compressor installed tomorrow, cooler was adjusted).
Correction: Maintain cold potentially hazardous foods at or below 41°F. Monitor the food temperatures in the walk-in every two hours. Utilize trays of ice to try to further cool the interior of the walk-in.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: There was not an adequate air gap on the soda machine drip tray drainline. The ice machine drainlines terminate below the flood level of the drip tray which requires it to be air gapped.
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.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The water temperature at the front hand sink was 43 F and in the men's restroom it was 47 F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The drying racks above the 4-compartment sink were loosing the plastic coating and starting to rust.
Correction: The drying racks should be resurfaced or replaced. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The coffee creamer self service tray is dirty with spilled creamer. Some containers were sticking to the bottom of the tray.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The soda dispenser nozzles must be cleaned and sanitized at least every 24 hours.
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.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER
Observation: The coffee stir straw dispenser was missing the cover.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walls and countertops behind the soda machine were dirty with dust and debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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02/11/2014 | Routine | |
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