HACCP: Discussed and provided information on Sanitizer solution.
Hot foods hot, cold foods cold, frozen foods frozen.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed not washing hands appropriately. -Corrected though education.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
- Food contact surfaces of equipment and utensils clean
1) Soda fountain nozzle found to be heavily soiled. Remove, clean and sanitize on a routine basis to ensure food safety.
2) Cook line shelf across from pizza oven was found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handles on glass line kitchen cooler, right handle on True cooler, self with microwave, and tracks on True glass door server cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Floors properly constructed, clean, drained
Floor/wall seam found to be soiled behind cook line. Clean on a routine basis, maintain clean.
- Lighting provided as required. Fixtures shielded
Light shield cap missing in dry storage room. Replace.
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11/24/2014 | Routine | 90 |
HACCP: Discussed and provided information on hand washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Seasoning mixes on cook line found unlabeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Single use container storing sugar found cracked and broken.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Utensil rack and container by dish machine, and can opener blade found soiled. Clean and sanitize on a routine basis.
- Non-food contact surfaces clean
Underside of Hobart mixer and bowl found to be soiled. Clean and sanitize on a routine basis.
- Plumbing installed and maintained
True glass cooler found to be leaving water inside.
- Floors properly constructed, clean, drained
Floor/wall seam found to be soiled behind cook line. Clean on a routine basis, maintain clean.
- Critical: Toxic items properly stored
Sanitizer found to be above 200ppm. -Corrected by re-mixing and education.
Maintain sanitizer solution between 50ppm and 200ppm.
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9/15/2014 | Routine | 87 |
HACCP: Provided Boil Order Guidelines
Cl- sanitizer is used in the dish machine.
Frozen foods were stored frozen.
- Critical: Foods properly cooled
Osso Buco in the walk-in cooler and Eggplant in the Beverage Aire fridge in the kitchen were held past 7 days (marked 3-6-2014 and 3-15-2014, respectively). Corrected: Items were discarded.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
Large tray of meatballs left uncovered in the walk-in cooler. Sauce (?) left uncovered in the glass door cooler near the ice machine in the kitchen. Provide covering.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
White lip of ice machine in kitchen is soiled. Clean and sanitize food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk-in cooler are soiled. Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/25/2014 | Routine | 90 |
HACCP: Proper hand washing and using hand sinks just for hand washing, not as dump sink.
Cl- Dish Machine Sanitizer: 100 ppm Cl- Sanitizer 100-200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Opened gallon of milk in True display cooler near ice machine is not dated. 2) Opened container of half-n-half cream in True beer cooler behind bar is not dated. Date all ready to eat potentially hazardous foods with day of open or preparation. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Corrected by identifying date of open for labeling.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Brown paper was placed on shelf above server station to place coffee pot and other utensils. Use only smooth, non absorbent clean dry surfaces.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Critical: Sanitizing concentration
Sanitizer container on metal rack ion front of ice machine did not have any detectable level of Chlorine. Ensure sanitizer solutions have a detectable level of chlorine between 100- 200 ppm. Change and check often to ensure adequate concentrations. Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Corrected, made new sanitizer solution.
- Storage/handling of clean equipment, utensils
Plastic bin used to store clean and dry utensils on metal rack in dush washing area was soiled. Store clean utensils in clean dry containers.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Floors properly constructed, clean, drained
1) Floor tile near dish washing machine is broken and allowing water to pool. 2) Floor drain under bar area has some debris accumulation. Clean all floors as often as needed to maintain clean. Maintain all floors in good repair. Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/15/2013 | Routine | 88 |
HACCP: Labeling potentially hazardous foods with date when kept longer than 24 hrs, including milk
Cl- Sanitizer 100-200 ppm
- Thermometers provided and conspicuously placed
Thermometer in cold holding drawers on cook line is not accurate and is off significantly. Provide accurate working thermometer in all refrigeration units. Ensure cold drawers are keeping proper temperatures if used to hold potentially hazardous foods.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Container of basil oil in kitchen cook line not protected. Cover food and protect it from possible contamination at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Metal spoon was submerged, including handle, in Polenta container in walk-in. Ensure handle of dispensing utensils remains out of product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Corrected, removed spoon.
- Critical: Sanitizing concentration
Dish machine Cl- Sanitizer concentration was below 50 ppm. Provide Cl- Concentration of 50 ppm - 200 ppm. Corrected, replaced sanitizer tube. Concentration read 100 ppm afterward.
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzle and soda gun holder in bar were soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Walk-in cooler racks have soil build up. Clean as often as needed to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
1) Spoons in server station container were stored with food contact surface up. Store inverted with handles facing up. 2) Clean knives were stored in container soiled with oregano and dry cloth lining bottom. Store in clean and non absorbent container.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Corrected by employee, removed utensils and re washed.
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7/29/2013 | Routine | 88 |
HACCP: Hand washing was discussed. Chlorine used as sanitizer: 100 ppm
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
There was tomato and other food debris in the far hand sink in the kitchen.
Hand sinks shall be for hand washing only.
Corrected by education.
- Single service articles not re-used
A to-go container for dressing was being used as a scoop for the bulk sugar.
Worker provided an acceptable scoop.
- Floors properly constructed, clean, drained
The floors in the dish area are in disrepair.
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4/11/2013 | Routine | 88 |
HACCP: Check the dish machine at least once a day. cl- used as sanitizer @ 100ppm
- Critical: Sanitizing concentration
Dish machine providing 0ppm cl- sanitizer.
Provide 50-200ppm cl- sanitizer.
Corrected by replacing empty bucket and priming.
- Single service articles not re-used
Single use cups used as scoops in seasonings and stored in the product.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
A. Prep sink leaking from faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels available at bar handsink.
- Floors properly constructed, clean, drained
Floors in dish area in disrepair.
- Lighting provided as required. Fixtures shielded
Light in dry goods room not shielded completely.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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12/17/2012 | Routine | 89 |
- Critical: Sanitizing concentration
Corrected. Dish machine now providing 100ppm cl- sanitizer.
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8/2/2012 | 1st Recheck | |
HACCP
- Critical: Foods properly cooled
Soup in walk in cooler cooling for 2 hours and has a temperature of 140 degrees. Soup was cooling in a large container approx. 8-10 inches in diameter and 10-12 inches deep.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
Corrected by rapid cooling with an ice paddle.
- Critical: Sanitizing concentration
No sanitizer concentration detectable in the dish machine.
Provide at least 50-100ppm cl- sanitizer.
A recheck must be conducted on the dish machine before it is placed into operation.
A recheck fee is assessed for all recheck inspections.
Please call 679-6173 when the machine is repaired.
- Food contact surfaces of equipment and utensils clean
Soda gun in bar area soiled.
- Single service articles not re-used
Single use cups reused and stored in the spices in the dry goods room.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Flooring in warewashing area in disrepair.
- Lighting provided as required. Fixtures shielded
Light shield in dry goods room broken.
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7/31/2012 | Routine | 85 |
HACCP: Discussed date labeling any potentially hazardous items held for over 24 hours with a 7 day discard date. When larger products are individually portioned, each portioned items shall be labeled with discard date. After the 7th day, that item shall be discarded if not used. Informed manager that this will be a violation if seen during future inspections. Provided date marking TIB.
Also discussed ensuring that all spray bottles remain labeled with contents.
Frozen foods were frozen.
Cl used as sanitizer- 200 ppm
- Original container, properly labeled, consumer advisory
Observed mixture of heavy cream and half and half in 2 door cooler and containers of spices and seasoning on cookline shelf not labeled with contents.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Label all products not stored in its original container with contents to be easily identifiable.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed ham in walk in cooler date labeled, "2/21"
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
Potentially hazardous items that are date labeled have a total of 7 days before that product must be used or discarded. Ham discarded by employee, violation corrected.
- In-use food dispensing utensils properly stored.
Observed ice scoop at waitress station ice bin stored with handle in contact with ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
Store scoop in a way mentioned above. Violation corrected by moving scoop.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed no lid or means of protection for mens restroom trash container.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
Provide some kind of lid for mens restroom trash container.
- Food contact surfaces of equipment and utensils clean
Observed interior of 4 pull drawer cooler and clean storage shelves by dish wash area soiled.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Clean indicated areas and maintain clean.
- Non-food contact surfaces clean
Observed the under side of cookline hood and dish wash area fan blade and shield soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
Clean indicated areas and maintain clean.
- Floors properly constructed, clean, drained
Observed floor in dish room in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
Repair and maintain floors in good condition.
- Critical: Toxic items properly stored
Observed multiple sanitizer bucket chlorine concentration exceeding the maximum allowable limit.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Maintain chlorine sanitizer at 50-200 ppm. Use test strips routinely to determine concentration. Buckets were remade, violation corrected.
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3/2/2012 | Routine | 83 |
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