- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands after working with dirty dishes before putting away clean. Did not observe any handwashing during inspection.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Discussed with manager. No handsink is located in cook area. Correct By: 11-Apr-2016
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready-to-eat toast with bare hands. Observed employee handle ready-to-eat lettuce with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Discussed with manager. Correct By: 11-Apr-2016
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Pooled eggs on counter used for french toast was 56.1F. Raw bacon on counter between heat surfaces was 74F. Shell eggs on counter were 68.2F. Pasta in True reach-in cooler was 48.6F. Cream cheese in waitstaff cooler was 47.5F.
Correction: Maintain cold potentially hazardous foods at or below 41°F.
- Pasta was discarded.
- Discussed using time as a control for eggs, bacon and hashbrowns (did not observe at time of inspection). Either TCS foods should remain in cooler when not in use or food can be used or discarded within 4 hours. If using time as a control, food needs to be labeled with time and discarded after 4 hours.
- Cream cheese was moved to walk-in cooler. Ambient temperature of cooler was 51F. Only TCS food in cooler was cream cheese. Do not store any TCS foods in this cooler until it can maintain food at 41F or below. Correct By: 11-Apr-2016
- Critical: DATE MARKING - DISPOSITION (corrected on site) (repeated violation)
Observation: Date marking system was inconsistent: No date mark on Turkey and ham in prep cooler. Beef was marked 3/6 (manager stated it was pulled from freezer the day prior). Soup in True cooler was dated 3/21 (manager stated it was made, froze, and thawed 3 days prior. Cut melon in walk-in cooler was 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. All items needing a date mark were date marked appropriately. Soup in True cooler was discarded. Beef was re-dated with correct date, including day of prep and day of thaw. A consistent date marking system needs to be in place that accounts for day of freeze, day of thaw, and remaining days left until discard. Correct By: 11-Apr-2016
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Correct By: 11-Apr-2016
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory on menu was missing asterisk next to foods that apply to statement. This includes both lunch and breakfast menu.
Correction: Provide a means of indicating specfic food items offered undercooked upon consumer request. Correct By: 12-Apr-2016
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 11-Apr-2016
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Coldspot cooler is not ANSI certified or approved by the department. Observed cut leafy greens being stored in this cooler. All other items were non TCS.
Correction: Unapproved equipment shall be removed from food service or no TCS foods may be allowed to be stored in this cooler. Correct By: 12-Apr-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Shelving in Randell reach-in cooler was rusted.
Correction: Repair equipment to good condition or remove from premise. Correct By: 11-Apr-2016
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Cove base was missing/damaged in several areas in kitchen including near dish area, by ice machine, and in banquet kitchen.
Correction: Provide base coving. Correct By: 18-Apr-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Wall is damaged in banquet kitchen by dish machine.
Wood shelving in dry storage area is chipping/in poor repair.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace. Correct By: 14-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floor underneath ice machine was badly soiled with accumulated debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
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04/11/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after touching soiled dishes before putting away clean dishes. No handwashing observed by any employees other than manager during entire inspection.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Discussed with management and staff. Correct By: 03-Mar-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw eggs were stored over pancake mix and cooked bacon in Randell 1 door cooler. Raw eggs were stored over ready-to-eat foods such as ham dices and olives in True reach-in cooler.
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. Correct By: 06-Mar-2015
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Refried beans and taco meat being reheated in hot holding unit were 111F and 105F. Refried beans were from a can and taco meat was cooked the day prior, cooled, and was being reheated. Employee had placed the items in the hot unit approx. 2 hours prior (8am, found at 11am).
Correction: Adjust procedures and methods to properly reheat food. Cook food items on stove or in oven to rapidly reheat taco meat to 165F within 2 hours and refried beans from can to 135F within 2 hours. Both items were immediately taken to stove to rapidly reheat. Verified taco meat @ 184F within 10 minutes. Refried beans were discarded by employee. Correct By: 03-Mar-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Hashbrowns in Randell cooler were 77F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Staff cooked immediately. Correct By: 03-Mar-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Several potentially hazardous food items (sliced ham, open milk cartons, cut melon, soup, cooked beef, beans, ect) did not have a date mark. Manager stated all foods were from Saturday (2/28), found on Tuesday (3/3/).
Correction: Highly recommend to discard or cook food items that do not have date mark. Manager dated all foods with day of prep. Correct By: 03-Mar-2015
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and drain from food preparation sink. Observed colander of food resting in food preparation sink basin after food prep, not held above sink rim.
A direct connection exists between the sewage system and drain from ice machine
Correction: no air gap provided.
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Employees were washing hands in sanitizer/food preparation sink (4th comparment). Designated handwashing sink for this area (1st compartment) was not functioning
Correction: handles broken.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Covered plastic container of room temperature refried beans from can in walk-in cooler were 52.3F@ 10am, 48.9F @ 11:40am, and 47.7F @ 12:25pm. Food has 4 hours to reach 41F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Beans were transferred onto sheet pan to cool to 41F within remaining time (1 hour and 35 minutes). Verified at 41F. Correct By: 03-Mar-2015
- CONSUMER ADVISORY
Observation: Food items offered undercooked upon customer request were not indicated on menu.
Correction: Provide means of indentifying foods offered undercooked upon customer request on menu such as asterisk next to each food item. Correct By: 10-Mar-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Interior microwave in middle room was badly soiled with enrusted dried food debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 17-Mar-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink in pre-wash/scrape compartment of 4 compartment sink in dish area was not funtioning
Correction: no water dispensed, handles broken. No handwashing available in this area. Only handsink provided for entire kitchen is to the right of ice machine in middle room.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed on shelving with clean dishes in warewashing area.
Correction: Provide approved/covered beverage container in food preparation areas and warewashing areas or designate a non food area for employee beverages. Relocated beverage. Correct By: 03-Mar-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloths used for wiping counters were stored on prep counters in kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 05-Mar-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Food was stored on floor of both walk-in freezers.
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. Correct By: 10-Mar-2015
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at dish area handsink in both kitchen and banquet area.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 17-Mar-2015
- DESIGNATION - DRESSING AREA AND LOCKERS
Observation: Employee purse/bag was stored on shelf with clean dishes in dish area.
Correction: Provide a dressing area or dressing room and lockers for the storage of employee clothing. Correct By: 04-Mar-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The door gasket on the 1-door reach-in cooler was torn/in poor repair.
Several coolers had rusted shelving.
Floor tiles in front of walk-in freezer was missing and water had accumulated and froze. Operator is working on repairing.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace. Correct By: 24-Mar-2015
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03/03/2015 | Routine | |
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