- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine was not clean to sight in the kitchen area. The unit was cleaned prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The walk in cooler lights and parts of the ceiling units were very dusty to sight.
- Food storage containers identified with common name of food
Observation: One large container was not labeled in the kitchen area.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: A thermometer in the Chinese area was not calibrated. The unit was calibrated prior to me leaving.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were laying on top of counter tops after each use. The units were placed back into sanitizer after each use.
- Foods are cooled using appropriate methods
Observation: Large containers of beans and cooked bee gravy was being cooled in large sealed containers. The lids were lifted off of the product to allow the product to cool in the required time.
- When to wash
Observation: A cook went and placed gloves on without washing their hands. I discussed with a manager the importance of washing hands prior to placing gloves on.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In the chines prep fridge a bucket of chicken was being stored above raw beef. The chicken was moved so it would not contaminate the beef.
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11/30/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Fish was being stored above ready to eat foods and turker was being stored above beef patties/steaks. The items were moved when I was there.
- Food is honestly presented
Observation: One piece of chicken was being sold under weight. The unit was removed.
- Storage of clean linens, single-service, and single use articles
Observation: Single service containers in the bakery were not protected with a plastic sleeve or a dispenser unit.
- Handwashing signage
Observation: The hand sink in the meat area did not have a hand wash sign placed by it. I provided them with a hand wash sign.
- Separation from food, equipment, utensils, linens, and single service
Observation: One spray bottle was being stored above a cutting board. The item was moved.
- Protecting food from environmental contamination
Observation: Bags of flour were being stored on the floor in the bakery area. The units were lifted off of the floor and stored above the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards were not clean to sight throughout the facility. The items were removed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Duct tape on doors is not cleanable, the containers holding scoops in the bakery, carts throughout the facility, tiles on the walls were falling off in the meat area, overall bakery area were not clean to sight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Walk in vent screens were not clean throughout the facility.
- Food storage containers identified with common name of food
Observation: One container in the bakery area was not labeled. The unit was labeled prior to me leaving.
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08/20/2015 | Regular |
- Sanitizers
Observation: The quat sanitizer in the chinese facility was 0 ppm. The product was remixed and now 200 ppm.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: In the chinese prep area the fridge unit under the back prep table did not have a thermometer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw beef above ready to eat foods in the kitchen walk in cooler unit. The hamburger was placed below the ready to eat product.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The utensil container in the kitchen was not clean to sight. It was sent through the dish machine and clean.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I handed out a noro clean up document and the person in charge stated he would copy it and place it into policy.
- Food storage containers identified with common name of food
Observation: One container was not labeled in the chinese prep area. The employee labeled the container.
- Foods are cooled using appropriate methods
Observation: A prep cook was cooling ham and sausage ect in a pull drawer under the grill area of the kitchen. The unit was temping out at 41-42 degrees F and not adequate to cool. The items were 46 degrees and was instructed to cool the items in the walk in freezer or fridge unit.
- Protecting food from environmental contamination
Observation: The sanitizer bucket was setting on the floor in the food prep area. The person in charge placed the sanitizer off the floor.
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03/30/2015 | Regular |
| No violation noted during this evaluation. | 12/30/2014 | Follow Up LOC |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent screens in the bakery were not clean to sight
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometers in the meat display case and the salad bar area wre not accurate.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine in the bakery was not sanitizing dishes to 160 degrees F.
- Sanitizers
Observation: The sanitizer in the chinese area tested 0 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards in the Chinese area several pieces of baking equipment and the cappuccino machine in the kitchen area was not clean to sight.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: The pressure gauge to the dish machine in the bakery was 30 psi.
- Protecting food from environmental contamination
Observation: Sanitizer in the Chinese area was setting on the floor.
- Food is properly labeled
Observation: The water spray bottle in the bakery was not labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts in the bakery, damaged counter tops, fridge units vents and storage units in the Chinese area, Shelves, all non food contact surfaces in the bakery and clean the bag of flour in the back room and spice shelves in the meat prep area (were not clean to sight).
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12/03/2014 | Regular |
- Plumbing system maintained in good repair
Observation: The hand sink drain in the kitchen area was clogged.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: A vent screen was missing in the vent hood unit in the Chinese area.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths in the Chinese prep area were being left out of sanitizer.
- Sanitizers
Observation: Quat sanitizer in the Chinese prep area was below 150 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The tops of the ovens, bottoms of the freezer units, and carts in the kitchen area were not clean to sight. The utensil container unit in the Chinese area was not clean to sight.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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05/29/2014 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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11/22/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
One thermometer in the back storage area was not accurate.
- Managing exclusions and restrictions
Employees were not being told to stay home for an additional 24 hours after they have had diarrea/vomitting symptoms. The employees could then come back to work after the symptoms have ceased plus the additional 24 hours.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Watermelons were not being date marked with a 7 day date mark.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
One vent screen in the back meat area was not clean to sight.
- Hand drying provided
The coffee shop area hand sink did not have soap and hand towels at the hand wash sink.
- Storage and maintenance of wet and dry wiping cloths
Common towels in the bakery were not being placed back into santizer after each use. The bakery floors by the storage area was not clean to sight. Racks that hold cup cakes were not clean to sight.
- Handwashing cleanser, availability
The coffee shop area hand sink did not have soap and hand towels at the hand wash sink.
- Poisonous or toxic materials used and applied
Quat santizer in the cookie area tested out at 0 ppm. The solution shall maintain 200 ppm.
- Designated areas for employees
use of designated areas by employees
- Duties of PIC
Employees were not being reminded of the employee reporting agreement/sick policy.
- Sanitization of food contact surfaces - before use and after cleaning
The dish machine in the bakery was not heating dishes up to a surface temp of 160 degrees F.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels in the bakery were not being placed back into santizer after each use. The bakery floors by the storage area was not clean to sight. Racks that hold cup cakes were not clean to sight. --Bakery equipment was not clean to sight or touch. Several units were caked with old food.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
The flow gauge was broken in the bakery area. The wash reading was not working.
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11/14/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken was being stored above ready to eat crab meat in the chinese area. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
- Food on display is protected from contamination by consumers
Several items in the the fridge units were not covered.
- Food storage containers identified with common name of food
The water bottle in the kitchen was not labeled. A couple of containers were not labeled in the chinese kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Treys, pull drawers, in the chinese kitchen was not clean to sight. The bottom of the chest freezer, bottom of the milk cooler, and sides of the fryers were not clean to sight. --The can opener was not clean to sight in the kichen area. Corrected at time of inspection
- Air drying of equipment and utensils
The rinse temp was not working on the dish machine. A couple of dishes were not air dried in the kitchen area.
- Duties of PIC
The person in charge did not know all the 5 main symptoms of food borne illness.
- Mechanical warewashing equipment, sanitization pressure
The psi on the dish machine was 35 psi. The unit shall maintain 15-35 psi.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
The rinse temp was not working on the dish machine. A couple of dishes were not air dried in the kitchen area.
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11/05/2013 | Routine |
- Food storage containers identified with common name of food
Several bins and food containers were not labeled in the chinese and kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
The wire racks above the pizza prep and the racks in the walk in cooler of the chinese kitchen hand dust and food crumbs on them. --Dish containers in the kitchen area had crumbs and food on them. Sheet pans in the chinese area were filthy by the frying area. Corrected at time of inspection
- Duties of PIC
The person in charge did not know the sick policy 5 symptoms and 5 food borne illnesses.
- When to wash
A cook left the food prep area and did not wash his hands and replace his gloves after returning in the kitchen area. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
A fridge unit in the chinese kitchen and the minute maid juice fridge in the kitchen area did not have a thermometer in it.
- Mechanical warewashing equipment, sanitization pressure
The pressure gauge is running at 30 psi and needs to be 15 to 25 psi.
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04/24/2013 | Routine |
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