- Observed employee eating, drinking, or using tobacco in non-designated area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: Observed food employee using a utensil more than once to taste food.
To prevent contamination, a food employee may not use a utensil more than once to taste food that is to be sold or served. Employee tasted/tested sauce with his finger while sauce was being reheated. A utensil must be used when testing/tasting and not more than once without washing/sanitizing as mentioned above.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. All foods prepared/repackaged at facility shall be properly date marked with either the date the food was prepared/repackaged and or the pull date when the product can be used till. A maximum of 7 days is allowed for such foods to be utilized.
- Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean ribbed shelving units in prep top
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand washing sink had a baking tray over top of sink basin and appeared tthat the sink was being used as a storage /work space rather than a sink to wash hands in. Tray etc... was removed and importance of keeping sink clear for hand washing was reinforced.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Handwashing sink at bar was not draining properly which could discourage employees from frequent/necessary handwashing. Clear obstruction/blockage to allow for sink to drain in an effective/efficient manner. Correct By: 12-Aug-2015
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand sink was not stocked with soap and single service towels at time of inspection. Ensure sink is sufficiently stocked with these items to allow for proper handwashing
- Observed a build-up of dirt and debris.
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 floors behind/under/and around equipment to address dirt/accumulate.
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08/14/2015 | Follow-up Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: Observed food employee using a utensil more than once to taste food.
To prevent contamination, a food employee may not use a utensil more than once to taste food that is to be sold or served. Employee tasted/tested sauce with his finger while sauce was being reheated. A utensil must be used when testing/tasting and not more than once without washing/sanitizing as mentioned above.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. All foods prepared/repackaged at facility shall be properly date marked with either the date the food was prepared/repackaged and or the pull date when the product can be used till. A maximum of 7 days is allowed for such foods to be utilized.
- Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean ribbed shelving units in prep top
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand washing sink had a baking tray over top of sink basin and appeared tthat the sink was being used as a storage /work space rather than a sink to wash hands in. Tray etc... was removed and importance of keeping sink clear for hand washing was reinforced.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Handwashing sink at bar was not draining properly which could discourage employees from frequent/necessary handwashing. Clear obstruction/blockage to allow for sink to drain in an effective/efficient manner. Correct By: 12-Aug-2015
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand sink was not stocked with soap and single service towels at time of inspection. Ensure sink is sufficiently stocked with these items to allow for proper handwashing
- Observed a build-up of dirt and debris.
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 floors behind/under/and around equipment to address dirt/accumulate.
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08/05/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/05/2015 | Other Inspection |
- Observed improper reheating of food for hot holding.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Sauce and soup found reheating in steam table unit. Foods pulled and reheated over electric burner. Discussed importance of reheating foods to 165F within 2 hrs. Correct By: 12-Feb-2015
- Critical: 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. Hot water is currently not available for hand sink on cook line. Hot water must be restored to allow for proper/effective hand washing to occur. Correct By: 05-Mar-2015
- The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand sink must be made accessible to facilitate and encourage proper and frequent hand washing. Shelving unit is currently blocking sink from use Correct By: 12-Feb-2015
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Repair leak at faucet ( hinged fixture ) where water leaks/spurts when in use.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Provide protective shields/globes or shatter resistent bulbs for exposed light bulbs over food prep area and in walk-in cooler. Globes will protect staff and food stocks in case of bulb breakage.
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02/12/2015 | Standard Inspection |
- Critical: Observed improper reheating of food for hot holding. Observed meatballs and soup being reheated at 87F to 116F on a hot holding unit.
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated to a minimum temperature of 165F within two hours. Item placed into convection oven to reheat during inspection, Correct By: 21-May-2014
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=caramelized vegetables, cooked eggplant, diced tomatoes) were holding at 50F in the top of the prep line reach-in cooler.
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. Items voluntarily discarded and lid was closed. Correct By: 21-May-2014
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm). Correct By: 21-May-2014
- Critical: The handwashing sink was not easily accessible. Observed containers of bread inside food prep area handsink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 21-May-2014
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05/21/2014 | Standard Inspection |
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