| No violation noted during this evaluation. | 01/05/2016 | Physical Recheck |
- Plumbing system maintained in good repair
Observation: Standing water observed at a floor drain under the ice cream dipper well of the kitchen.
- Handwashing signage
Observation: Hand washing reminder signs not posted at all hand sinks in the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Strong odor observed from under the cook line food equipment. Heavy food and debris build up under all food equipment on the server line, cook line, and bakery equipment line. Areas under equipment need to be cleaned. Inspector showed food staff and person in charge areas of build up. Repeat violation.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw pork roasts thawing in standing water at the three compartment sink. Employee moved the meats under cold running water to continue thawing properly.
- Posting inspection reports
Observation: Current Food Inspection Report not posted at time of visit.
- Handwashing cleanser, availability
Observation: No hand soap available at the prep line hand sink.
- Eating, drinking, or using tobacco
Observation: Employee drinks with no tight fitting lids stored in the kitchen areas. Employees removed drink.
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12/22/2015 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Chopped lettuce(50F) and Whipped topping(48F) in the large server area salad station reach in cooler was not maintaining required cold temperatures. Manager turned down the thermostat and the temperature dropped to 40F.
- Miscellaneous sources of contamination
Observation: Drip from the cooling unit in the walk in cooler by the managers office was collecting in a metal sheet pan with lettuce and containers of berries. Manager had an employee discard the food that was dripped on, and made a service call for the cooler.
- Outer openings are protected
Observation: Gap observed along the bottom of the door by the main ice machine.
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04/20/2015 | Regular |
| No violation noted during this evaluation. | 11/03/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris build up on the floor under the equipment on the main prep line.
- 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: No thermometers available in the cooler drawers under the flat top grill.
- Toilet room
receptacle, enclosed, fixtures clean
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro bodily fluids cleanup procedure available. Procedure posted is for housekeeping clean up procedures. Inspector left an additional example copy of DIA Noro cleanup procedures with manager on duty.
- Using a handwashing sink- operation and maintenance
Observation: No food debris observed in the hand sink on the main prep line. Food/debris observed in the sink basin of the long hand sink by the dirty dish area. Manager had staff clean sink basin. Manager must submit a corrective action plan to demonstrate how staff will not continue to use hand washing sinks for dump/rinse sinks.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Health/Sick policy available. Procedure posted is a document on creating a employee health/sick policy. Inspector left an additional example copy of a FDA employee health/sick policy with manager on duty.
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10/23/2014 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No Employee Sick/Health Policy available at time of re-check. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities.
- Using a handwashing sink- operation and maintenance
Observation: Still observed food/debris in the sink basin of the main prep line handwashing sink. 5-205.11 Using a Handwashing Sink. (B)A HANDWASHING SINK may not be used for purposes other than handwashing.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris build up on the floor under equipment on the main prep line. Correct by date listed.
- 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: No thermometers available in the cooler drawers under the flat top grill. Correct by date listed.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events at time of re-check.
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10/13/2014 | Physical Recheck |
- 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: No thermometers available in the cooler drawers under the kitchen flat top grill.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:: Debris build up on the floor under equipment on the main prep line.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro clean up procedure available. Inspector discussed requirements with PIC.
- Plumbing system maintained in good repair
Observation: : Leak observed from right side faucet at the three compartment sink when water is turned on. Repeat violation.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Diced tomatoes(44F), Sausage patty(48F), Kilbasa sausage (44F), in the low reach in cooler drawers below the flat top grill by the kitchen entrance door is not holding at the required cold holding temperature of 41F and below. PIC stated the coolers were too full and moved all food into the walk in cooler. Food items had been placed in the drawers within 4 hours per PIC. PIC will observe cooler to see if the temperature drops. No food will be placed into the cooler drawers until proper cold holding temperature is reached.
- Using a handwashing sink- operation and maintenance
Observation: Hans sink on the main prep line is being used as a dump/rinse sink. Food debris in basin. PIC had employee clean the sink. Repeat violation. The long basin hand sink by the dish machine is being used for purposes other than hand washing by staff. Hand sinks are for hand washing only. If violations continue to be noted, installation of additional sinks will be required.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable employee health/sick reporting agreement available. Inspector discussed requirements with PIC.
|
10/02/2014 | Routine |
| No violation noted during this evaluation. | 04/11/2014 | Follow Up LOC |
- Outer openings are protected
Observation: Gaps observed along the bottom of both back exit doors.
- When to wash
Observation: Cooks were not washing hands when changing disposable gloves between uses. PIC discussed with cooks.
- Using a handwashing sink- operation and maintenance
Observation: Food build up observed in multiple hand sink basins. Cleaned.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food and debris build up under equipment in prep line and salad prep line.
- Plumbing system maintained in good repair
Observation: Leak observed from right side faucet at the three compartment sink when water is turned on.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Foods in the reach in line cooler by dish are were not being held at correct cold holding temperature of 41 degrees and below. (meatloaf 47F, sour cream 48F, liquid egg 49F, ambient 58F) PIC removed all foods and placed them in the walk. Foods had not been out of temperature over four hours.
- Common name-working containers
Observation: Spray bottles at server drink station in kitchen were not labeled with name of contents. PIC labeled all bottles.
- Foods are cooled using appropriate methods
Observation: Re hydrated hash browns in the walk in cooler were stored in original container that does not allow for rapid cooling. Corrected by PIC.
|
03/26/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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08/21/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed refrigeration units with potentially hazardous food items such as sliced tomatoes and shredded cheese between temperatures of 44-46*F at time of recheck. Person in charge items were refilled after lunch period and was removed from the walk-in cooler that had product at a temperature of 38*F. Person in charge stated food containers were placed in freezer and items were filled in the container after lunch. Observed open top refrigeration next to the dish washing area had all pans empty, placed container of water in unit for 1 hour, temperature was at 54*F after one hour. Establishment may use time as a temperature control and discard potentially hazardous food items within 4 hours after removal from temperature control or surround each food container side with ice to maintain an internal temperature of 41*F. At time of recheck inspection establishment began surrounding all containers with ice.
|
08/09/2013 | Routine |
- Food storage containers identified with common name of food
Observed squirt bottles and ingredient shakers not labeled with the common name of the product.
- When to wash
Observed food employee crack shell eggs into mixing bowl and continued to touch food product.
- Roasts held at a temperature of 130°F or above
Observed Ross Refrigeration was onsite servicing refrigeration units by the cook line. Ross Refrigeration stated condensing unit was not large enough to accommodate the amount of product held in the refrigeration unit. Ross Refrigeration is working with establishment in purchasing a new consensing unit. At time of inspection observed shredded cheese at 49*F and 52*F, observed sliced tomatoes at 50*F, observed butter at 52*F, and observed ham at 51*F. Establishment voluntarily discarded all food product held in the open top refrigeration units on this day. Food was surrounded by ice on this day until refrigeration unit maintains temperatures of 41*F or below.
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08/06/2013 | Routine |
- In-use utensils, between-use storage
Observed knife stored in sanitizer in between use while the food employee was packaging broccoli.
- Food storage containers identified with common name of food
Observed squirt bottles, ingredient shakers, and spray bottles not labeled with the common name of the product.
- Food employees hair is effectively restrained
Observed cookline food employee did not have a facial hair restraint.
- Plumbing system repaired according to law
Observed floor drain under dish machine was clogged and standing water was underneath the machine. Person in charge stated that they have had plumbing pipes break and they have contacted professionals to adress the floor drains and plumbing pipe breaks.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed food employee crack a shell egg into a white mug with water spill the contents of the mug on open top refrigeration prep surfaces across from griddle.
- Foods are cooled using appropriate methods
Observed gravy that was prepared at 8:30AM cooling with the container covered in the walk-in cooler. Corrected at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observed food employee wipe refrigeration prep counter at the cookline with a blue cloth and did not use sanitizer to clean/remove eggs residue.
- Roasts held at a temperature of 130°F or above
Observed salad dressings at 48*F and diced tomatoes between 43-46*F on this day at salad bar prep station. Observed shredded cheese at 60*F and diced tomaotes at 58*F on the open top refrigeration unit across from griddle. Observed Sliced tomatoes and shredded cheese at 50*F on this day across from the grill at the cook line. Person in charge surrounded all containers with ice on this day. Person in charge contacted maintenance to service refrigeration units on this day.
- Hand drying provided
Observed paper towels had run out at the cookline hand sink. Corrected at time of inspection.
- When to wash
Observed food handler crack shell eggs for omelets in bowl and in a white mug with water to be microwaved did not was hands before touching other food contact surfaces.
|
07/17/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
07/01/2013 | Routine |
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