- R/*3.2 Observed the ground meat was above the ribs, an the raw eggs were above sauces both in the walk-in cooler. Different types of raw animals foods shall be stored separate from each other or not above ready-to-eat foods to prevent crosscontamination.
- R/*3.4 The following foods were holding at improper temperatures all on the salad bar;
- - Waldorff salad 49°F - Ham 51°F - Shredded cheese 49.7°F - Edamame 50°F - Tomatoes 51°F
- - Potato Salad 42.8°F - Broccoli salad 46°F Pasta Salad 48°F Peas 47°F
- Foods shall be maintained at 41°F and below to limit the growth of organisms. Discussed again time in lieu of temperature may be used, if procedures are submitted to this office.
- 4.4 Remove the plastic wrap and duct tape lining the monitor holders, to provide a cleanable surface.
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3/13/2012 | Follow Up 1 | |
- HAND WASHING: Observed the bar hand sink was lacking soap. Provide a adequate supply of soap to promote proper hand washing techniques. Provide this.
- REHEATING: Observed the employee remove foods from the double broiler, and relocate them to the steam table. Mashed potatoes were holding at 95°F, and alfredo sauce was holding at 101°F. Foods shall be rapidly reheated to 165°F and above within two hours.
- Recommend to fully reheat foods to 165°F and above prior to relocating them to the steam table. Reportedly the food temperatures were taken to assure 165°F was obtained following the relocation to the steam table.
- Operation is on-site at 9:00AM for preparation of foods.
- R/*4.5/4.6 Observed the insert in the potato drawer was soiled, pop gun holder, manual chopper, wedger, and slicer including extra attachments were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/6.4 Repair the damaged floor tiles in the walk-in cooler, to provide a cleanable surface.
- R/6.4 Continue to repair lacking grout between floor tiles as needed.
- 4.5 Clean (R)the filters on the salad bar condenser, condenser covers on the two door salad bar upright cooler and dessert unit, and interior of the dipper well which are soiled.
- R/3.2 Observed the zucchini, and peppercorn scoop were lacking a handle. Provide a handled scoop and store the scoop in the food with the handle extended outward or on a clean and dry surface.
- R/4.4 Repair the damaged door seal on the walk-in cooler, to facilitate with temperature maintenance.
- 4.4/5.1 The dish washer in leaking from the side access door, spray nozzles during the rinse cycle are shooting out the plastic curtains and the water is running out from the floor drain under the dish machine. Repair these areas.
- 5.1 Repair the leaky mop sink faucet. Plumbing systems shall be maintained in a state of good repair.
- 6.4 Repair the damaged base coving in the dish area, to provide a cleanable surface.
- 4.3 Repair or provide soiled or lacking caulk at the wall/hand sink juncture on the cook's line, and at the wall/drainboard juncture in the dish area.
- 3.2 Label the oil container with the name of the food to avoid confusion and misuse.
- 3.2 Store the handled scoop in the food with the handle extended outward in the ice bin.
- 4.4 Remove the plastic wrap and duct tape lining the monitor holders, to provide a cleanable surface.
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2/2/2012 | Critical Control Point 2 | R/HOLDING: The foods on the salad bar, the dessert case and the foods in the dessert case were holding at improper temperatures. Potentially hazardous foods and refrigeration units shall be held at 41°F and below. Refer to the temperature log below. Discussed with PIC to use refrigerated metal bowls for setting up the salad bar, dessert case temperature was adjusted during this inspection.
CHEMICAL: Observed several chemicals in the bar and chemical storage area were lacking a label. Properly label toxic chemicals with the containers contents to avoid confusion and misuse. Properly label these bottles.
PROTECTION FROM CONTAMINATION: Observed raw bacon was stored with and above ready to eat foods in the walkin cooler. Different types of raw animal foods shall be stored separate from each other and other ready-to-eat foods to prevent cross-contamination. Discussed with PIC to relocate these food items.
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- *4.5/4.6 Observed the insert in the potato drawer was soiled, two containers from the previous day were stored on the rolling rack, one knife in the knife box, and the slicer was soiled. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
- R/6.4 Observed lacking grout between floor tiles throughout. Continue to repair these areas to provide a cleanable surface.
- R/6.4 Repair the damaged floor tiles in the walk-in cooler, around the floor drains in the cook's area, and by the ice machine, and throughout as needed, to provide a cleanable surface.
- 6.4 Clean the floor/wall junctures under the grill equipment, and the ice machine, which is soiled.
- 4.5 Clean the door seal on the first reach-in unit on the cook's line closer to the wall and on the bar unit, exterior of the scales were soiled, filter on the salad bar condenser, and the door frame of the drawered reach-in unit which is soiled or contains a moldlike growth.
- 4.1 Provide a thermometer in the drawer reach-in unit, and upright salad cooler to assure 41°F and below is maintained.
- 6.4 Clean the ceiling tiles and surrounding area throughout as needed which are dusty.
- 3.2 Observed the sugar scoop was lacking a handle. Provide a handled scoop and store the scoop in the food with the handle extended outward or on a clean and dry surface.
- 5.1 Provide a air gap in the plumbing under the preparation sink. Plumbing shall be maintained in a state of good repair.
- 4.4 Repair the damaged door seal on the walk-in cooler, to facilitate with temperature maintainance.
- 6.4 Provide pest control measures for flying insects in the bar area.
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8/15/2011 | Critical Control Point 1 | R/HOLDING: Observed a variety of foods on the top of the reach-in units were holding at improper temperatures 41-
47°F on the cook's reach-in unit by wall and foods on the top of the second reach-in unit were holding at 40°F-50°F.
Reportedly food products from the tops of the reach-in are relocated to the bottom of the unit at closing, and relocated back to the top of the unit in the morning. See the temperature log below, foods marked with an asterisk were holding at improper temperatures. Potentially hazardous foods shall be held at 41°F and below. Discussed time in lieu of temperature option for salad bar items.
Observed foods were properly reheated in a double broiler during this inspection.
PROTECTION FROM CONTAMIANTION: Observed several cans of crab meat were dented or dented on the seams.
Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
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- R/6.4 Observed lacking grout between floor tiles throughout. Continue to repair these areas to provide a cleanable surface.
- 4.4 Repair or replace the rusty shelves in the first reach-in unit, to provide a cleanable surface.
- R/4.1 Provide refrigeration thermometers in the cook's units to assure 41°F and below is maintained.
- 6.4 Repair the damaged base cove in the waitress area, and cook's area to provide a cleanable surface.
- 4.5 Clean the hood filters above the flat grill, which soiled.
- 6.4 Repair the damaged floor tiles in the walk-in cooler, to provide a cleanable surface.
- CHEMICAL: Observed a variety of chemicals were hanging on the food/equipment rack behind the bar. Store toxic chemicals in a separate designated area from food or equipment to prevent contamination. Relocate toxic chemicals.
- Two accurate thermometers was available for use.
- Observed foods were properly reheat on the stove top prior to being relocated to the steam table.
- C/CHEMICAL: Observed an unlabeled spray bottles in the dish area and under the salad bar. Properly label toxic chemicals to avoid confusion and misuse. These bottles was properly labeled today.
- PERSONNEL CLEANLINESS: Observed and employee consuming a beverage from and open cup while walking to the dish area.
- Employees shall consume beverages from an open container in a separate designated area, or throughout the operation from a closed container. Discussed requirement with PIC.
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2/22/2011 | Standard2 | R/HOLDING: See the temperature log below, foods marked with an asterisk were holding at improper temperatures.
Potentially hazardous foods shall be held at 41°F and below. Foods on the salad bar were relocated from the mesh lining during this inspection. Discussed time in lieu of temperature option. Also, food log for salad bar was observed and consistently contained food temperatures above 41°F.
C/R/PROTECTION FROM CONTAMINATION: Observed cooked lobster meat and raw shrimp stored on the same tray, raw eggs were stored above avocados, raw bacon was stored above green beans , and raw turkey burgers were stored above raw ribs and raw fish in the walk-in cooler. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross contamination. These foods were relocated today.
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- *4.5/4.6 The following food contact surfaces were soiled: Manual chopper, Manual slicer, Ice machine shield, 2 ladles and a pair of tongs on the equipment rack, and Beverage dispensing guns in the bar area. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/6.4 Observed lacking grout between floor tiles throughout. Continue to repair these areas to provide a cleanable surface.
- 4.4 Repair or replace the damaged trays and containers throughout, damaged door seal on the Delfield freezer unit, rusty shelves in the first reach-in unit, to provide a cleanable surface.
- 6.4 Repair the holes in the wall by the cook's hand sink, to provide a cleanable surface.
- 6.4 Repair or clean the soiled caulk surrounding the hand sink, and at the wall drain board juncture, to provide a cleanable surface.
- C/4.1 Provide refrigeration thermometers in the cook's units to assure 41°F and below is maintained.
- 5.1 Repair the leaky plumbing under the scrap sink in the dish area. Plumbing shall be maintained in a state of good repair.
- 6.4 Clean both floor drains in the bar area.
- 6.4 Repair the wooden surface in the bar area, to provide a cleanable surface.
- C/3.2 Relocate the dried cranberries under the food shield to prevent consumer contamination.
- CHEMICAL: Observed Orange Force was hanging from the glove holder. Store toxic chemicals in a separate designated area from food or equipment to prevent contamination. Relocate toxic chemicals.
- DATEMARKING: Cheesecake was lacking date marking. Food shall be dated the day of preparation and shall be used or discarded in seven calendar days. Properly date this food.
- PROTECTION FROM CONTAMINATION: Observed two dented cans of pineapple. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
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8/19/2010 | Standard 1 | R/4.4/HOLDING: See the temperature log below, foods marked with an asterisk were holding at improper temperatures.
Potentially hazardous foods shall be held at 41°F and below. Foods were relocated during this inspection.
R/PROTECTION FROM CONTAMINATION: Observed raw burgers were stored above crab cakes in the walk-in cooler.
Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross contamination. These foods were relocated today.
One accurate thermometer was available for use.
Food were properly reheat on the stove top prior to being relocated to the steam table.
C/CHEMICAL: Observed an unlabeled spray bottle and a yellow chemical labeled sanitizer. Properly label toxic chemicals to avoid confusion and misuse. These bottles was properly labeled today.
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