- */C 4.5/4.6 Dried food debris on steak knife located in plastic container storing clean knives. Food contact surfaces shall be clean to sight and touch. Clean and sanitize knife. Person-in-Charge relocated all knives to the dishwashing area to be cleaned today.
- */C 4.0 Soiled cardboard boats stored overnight. These are designed for single-use only. Do not re-use containers that are incapable of being effectively cleaned and sanitized. These were discarded today.
- *3.4 Internal temperature of eggs in top portion of prep cooler across from griddles was 43°F. Maintain foods at 41°F or below to prevent possible growth of harmful bacteria.
- */C 4.4 Quat sanitizing solution registered 100 ppm. Maintain solution residual at 200 ppm to effectively sanitize food contact surfaces.
- 4.4 The following areas are damaged:
- - two cracked drawer seals on the cooler located below the griddles
- - Continental cooler drawer seal
- - cracked/damaged plastic food container in prep cooler storing peppers
- Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.5/6.4 The following items were soiled:
- - food spills and mold-like growth on walk-in cooler shelving
- R- grease accumulation between fryers and inside fryer cabinets
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris to prevent pest attraction and contamination of food. Clean equipment more thoroughly. Note: Grease build-up can also be a fire hazard.
- 6.4 Missing grout between floor tiles in front of fryers. Some tiles are loose and/or cracked. Physical facilities shall be in good repair, smooth, and easily cleanable. Re-grout floor tiles to provide a smooth, easily cleanable surface. Reportedly, this is scheduled for repair.
- C 3.2 Observed a bottle stored in ice intended for human consumption. Remove bottle to prevent possible contamination of food. This bottle was relocated today.
- 4.1 GE household refrigerator in server area is not NSF approved. Equipment approved for use must be designed for commercial operations.
- *3.5 Please provide a disclosure for steak sandwiches served undercooked to order as noted on the Critical Control Point inspection report dated 11/29/2011.
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1/4/2012 | Standard2 | |
- XI PROTECTION FROM CONTAMINATION: Observed water dripping from walk-in cooler ceiling near fire suppression system onto boxed food below. Food shall be stored in a manner protected from contamination. Relocate food or provide a container to collect water until repaired. Person-in-Charge provided a container to collect water and prevent possible contamination of food.
- III HANDWASHING: Observed employee handle dirty equipment and continue to handle clean equipment without washing hands.
- Employees shall wash hands after handling soiled dishes and any other time contamination occurs. Person-in-Charge discussed proper handwashing practices with employee at time of inspection.
- XII CHEMICAL: Observed one unlabeled chemical spray bottle in mop sink area. Containers storing poisonous/toxic chemicals shall be labeled with contents to prevent confusion and/or misuse. Person-in-Charge discarded contents.
- IX CONSUMER ADVISORY: Missing consumer advisory for steak sandwiches served undercooked to order. Provide a written consumer advisory notifying customers of increased risk of foodborne illness associated with consuming undercooked foods. Person-in-Charge agreed to provide this on menu in the future.
- VII COLD HOLDING/COOLING: Observed foods holding above 41°F in the prep cooler and upright cooler in server area. Chicken was also holding at 42-43°F in True cooler. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Upon further discussion, recommended using stainless steel pans for shredded cheese, rice, and butter in prep cooler. Maintain lids closed for temperature control. The upright cooler appeared to have a damaged seal which may be causing temperature to rise in front area of cooler. Reportedly, this will be repaired and monitored in the future. Soups holding above 41°F were discarded.
- Discussed cooling soups. Monitor cooling process to assure soups cool from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours. Allow foods to remain uncovered during the cooling process. Shallow stainless steel pans and/or ice baths can facilitate the cooling process.
- Additional temperatures: taco meat cold storage Walk-in cooler 39°F taco chicken cooling process 50°F coleslaw cold holding 39°F creamer cold holding 40°F chicken reheat 190°F+
- Observed employee consume beverage from a covered container in the kitchen area. A break room is also available.
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11/29/2011 | Critical Control Point 2 | Peron-in-charge (PIC): Airie and Cathy
Observed ready-to-eat foods properly dated marked throughout the operation.
Observed macaroni and cheese thawing properly inside the walk-in cooler. Menu review included thawing during the cooking process for fish, chicken, and appetizers.
Observed raw chicken stored separately and below cooked foods inside the walk-in cooler to prevent possible crosscontamination.
Note: Recommended storing raw chicken and fish below onion rings inside upright freezer.
Observed soups properly reheated in microwave prior to placing into hot holding unit.
Observed food employees wearing single-use gloves to prevent bare hand contact with ready-to-eat food.
Designated areas are provided for damaged goods.
XV TEMPERATURE MEASURING DEVICES: One of two long stem thermometers was inaccurate. Thermometers shall be accurate within +/- 2°F in order to determine proper cooking/holding temperatures of foods. Thermometer was calibrated today.
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- *4.5/4.6 The following food contact surface are soiled:
- - the potatoe slicer had food debris on the balde and on the underside
- - the soda nozzles and caps on the bar side soda dispensers were soiled
- Clean and sanitize food contact surfaces to sight and touch.
- 4.4 The following door seals of equipment fare torn:
- -six of six drawers on the six drawer Continental unit
- -two of two drawers on the two drawer Continental unit
- Replace the torn door seals. Equipment shall be in ngood repair and condition.
- 4.5/6.4 The following items were soiled:
- -the rolling cart across from the fryer
- -the interior of the Cadco UNOX oven (bacon oven)
- -door seals on various reach-in cooler drawers were soiled
- -the interior and racks on the Lang broiler
- R - the fan guards in the walk-in cooler
- R- the sides the fryers
- R- the exterior of the Continental freezer
- Clean these at a frequency to prevent accumulation of dust grease and debris.
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6/15/2011 | Standard 1 | Peron-in-charge (PIC): Sherry
Observed proper date marking throughout the operation.
Chemicals are properly labeled and stored throughout.
Observed proper storage of raw animal foods to prevent cross contamination.
TEMPERATURE MEASURING DEVICES: Two long stem thermometers were inaccurate in an ice bath. The thermometers were calibrated to 32°F +/- 2°F in and ice bath.
*COLD HOLDING: See the temperature log. Some potentially hazardous foods in the six drawer Continental unit were holding between 43-45°F. Hold all PHF's at 41°F and below to prevent the growth of organisms. Discussed with the PIC.
Monitor the cooler. (REPEAT)
HANDWASHING: Soap was not available at the bar hand sink. Provide an adequate supply of soap and paper towels at the hand sink.
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| No violation noted during this evaluation. | 12/8/2010 | | Peron-in-charge (PIC): Cathy
Accurate long stem thermometers are available for use.
Chemicals are properly labeled and stored throughout.
Observed proper storage of raw animal foods to prevent cross contamination.
Observed proper reheating in the microwave to 165°F and above in 2 hours.
*COLD HOLDING: See the temperature log. Soups were holding between 41°F- 45°F. Hold all PHF's at 41°F and below to prevent the growth of organisms. Discussed with the PIC. Monitor the cooler.
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