| No violation noted during this evaluation. | 10/15/2015 | Follow-up Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. Employees are unable to wash hands under warm water (above 100 degrees F) at the handsink and sinks in restrooms
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Employee changed gloves when needed, however, did not wash hands after tampering with hot water valve
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed several cups without lids, one on top of soda machine and other at a prep table
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
- Critical: The handwashing sink was not easily accessible. Bucket of sanitizer was stored in handsink. Handsink was also blocked but storage crate
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. Wall behind stored knives need to be sanitized and cleaned
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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10/09/2015 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Drinking cups without lids were observed above the soda dispenser and at a prep table
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet.
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Vienna, Hillcrest, Gordon food service
- Observed food employee cooking foods to the required temperatures.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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10/09/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed half and half creamers marked "keep refrigerated" being left at room temperature on counters/tables. See CCP.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Keep half and half creamer at 41F or less or provide non dairy creamer.
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03/19/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from an approved source.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Observed half and half creamer being stored at room temperature on counters/tables.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Keep non dairy creamers at 41F or below, or provide non dairy creamers.
- Observed food employee cooling cooked time/temperature controlled for safety foods (soup) from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours (chill stick).
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Menu includes consumer advisory statement regarding undercooked eggs and meat.
- Toxic materials are properly identified and stored.
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03/19/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Temped cut lemons at 71F on counter behind waitress station.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold on interior surface of ice machine in kitchen and in nozzles of soda machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine and nozzles of soda machine to prevent contamination.
- Observed a build-up of dirt and debris. Observed a build-up of dust and debris on metal storage racks of dry storage area and metal storage racks of walk-in cooler.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean metal storage racks to provide a smooth and easily cleanable surface.
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10/27/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were using hand sanitizers in conjunction with hand washing.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is knowledgeable in food safety questions regarding facility.
- Food received from an approved source.
- Temped cut lemons at 71F on counter at waitress station.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Food employees cool soup from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours per PIC. Facility uses chill stick and/or ice bath in order to ensure proper cooling.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Menu contains a consumer advisory statement for undercooked eggs.
- Chemicals stored separate from food to prevent chemical contamination.
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10/27/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed cups of half & half creamer marked "keep refrigerated" being stored on tables and counters of the dining floor.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Keep half & half creamer refrigerated or replace with creamer which does not require refrigeration. Correct By: 11-Aug-2014 Correct By: 11-Aug-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed several food items, such as diced chicken and ham, being stored without a date mark.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 11-Aug-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up in interior of ice machine. Observed a build-up in nozzles of soda machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice. Clean and sanitize soda nozzles to prevent contamination. Correct By: 11-Aug-2014 Correct By: 11-Aug-2014
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Air gap between plumbing of prep sink and floor drain was not suffient to prevent backflow.
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system. Observed a faucet/hose combination that did not include a backflow prevention device.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system of use at the FSO or RFE, by providing an air gap as specified under this rule, or installing an approved backflow prevention device as specified under this rule.
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08/11/2014 | Standard Inspection |
- Food employees were using hand sanitizers in conjunction with hand washing.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands prior to donning single use gloves.
- Observed half and half creamer marked "keep refrigerated" being stored at room temperature.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed chemicals being stored separate from food, to prevent chemical contamination.
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08/11/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/08/2014 | Complaint Inspection |
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