HACCP: Reduced oxygen packaging
*Faciliy uses ROP for carrots, eggs, and squash.
Proceedure is that items are placed in ROP unit and sealed, then immediately boiled in stock pot, then removed from package to cool in one layer on sheet pan.
No product observed at time of inspection.
Facility must provide HACCP proceedure sheet to PCCHD by 11/20/15.
- Food protection during storage, prepartion, display, service, transportation
Found soup cooling in the walk in cooler with out cover. Please loosely cover cooling foods with saran wrap vented at corners. Found donuts and black eyed peas stored uncovered in the reach in cooler.
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 designed, constructed, maintained, installed, located.
The main cooks line make table cutting board is worn and stained. Food contact surfaces shall be easily cleanable and in good repair.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
.Please provide paper towels and a paper towel dispenser to the bar hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor in the walk in cooler has tiles coming off and cracked grout due to weak subfloor. Floors shall be in good repair.
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11/17/2015 | Routine | 93 |
HACCP: Power outage haccp sheet was provided and discussed.
Sanitizer used: Dish machine is Chlorine
Wiping cloth buckets use Quats.
All frozen food was frozen.
- Storage/handling of clean equipment, utensils
Cutting knives stored between prep counter and prep cooler. Area is not clean. Do not store knives in this location unless the location is frequently cleaned and sanitized.
Corrected removed and sanitized the knives.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various locations of the ceiling in the kitchen has grease or other debris build up.
Clean the ceiling tiles and maintain them to be clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/6/2015 | Routine | 98 |
- Critical: Outer openings protected from insects, rodent proof
Corrected the door to the walk in cooler now has a door sweep on it which has eliminated the gap.
Openings to the outside shall be tight fitting and self-closing.
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4/28/2015 | 1st Recheck | |
HACCP: Provided and discussed Hand washing and glove use haccp
Sanitizer used: Dish machine is Chlorine
Wiping cloth buckets use Quats.
All frozen food was frozen.
All rechecks have a fee associated with them.
- Thermometers, gauges, test kits provided
No test strips provided to test sanitizer concentrations.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Outer openings protected from insects, rodent proof
There is a large gap under the door of the walk in cooler.
Repair the door to eliminate the gap.
A recheck will be conducted on or after 4/23/15.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
1) The floors around the wheels of equipment and racks in the kitchen is soiled. 2) The floor in the walk in freezer has excessive ice build up. 3) the tiles in the walk in cooler are lose and cracking.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling around the vents in the kitchen is soiled. 2) The hood, hood vents and fire suppression system is soiled. 3) The wall behind the convection oven is melted and in disrepair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/9/2015 | Routine | 93 |
HACCP Discussed storage of personal drinks. Store all personal drinks in designated area away and below all food prep and storage areas.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Pan of pastries found uncovered on storage rack.
Provide protective covering for pastries.
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.
Handle of scoop in sugar bin found buried in the sugar.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverages found on center storage shelf next to pan of pastries and in kitchen hand sink.
Store all personal beverages in designated employee area. Corrected by education.
Employees shall consume food only in designated dining areas.
- Critical: Hand washing sinks installed, located, accessible
Personal drink found stored in kitchen prep sink.
Remove drink from hand sink. Corrected
All hand sinks shall be used for handwashing only. All hand sinks shall be free from any obstructions and easily accessible by all employees.
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12/5/2014 | Routine | 88 |
HACCP - Discussed and provided written information on proper date marking.
Sanitizer - dish machine - chlorine
- buckets - quats
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut board on main food prep table discolored and in disrepair.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Replace cut board.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gaskets on doors of prep table cooler torn.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Thermometers, gauges, test kits provided
No test strips available for checking concentration of sanitizing solution.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide appropriate test strips.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Soiled shelving in 2 door True cooler. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Preset silverware on tables with food contact surface exposed.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset. Cover preset silverware.
- Critical: Toxic items labeled and used properly
Bottle containing chemical solution (degreaser) not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Label chemical bottle. Worker labeled bottle of degreaser. Corrected.
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9/16/2014 | Routine | 84 |
HACCP - Discussed proper labeiling with workers. Sanitizer - chlorine
- Critical: Hands washed, good hygienic practices (observed).
Observed worker dumping ice in handsink. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut boards on food preparation stations discolored and grooved. Resurface or replace cut boards.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of main food prepartion table cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Tables set with exposed food contact surface of silverware.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Single service items properly stored, handled, dispensed
Single service cups stored on floor in basement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and baffles in hood area heavily soiled. Provide a routine cleaning.
- No Certified Manager Present
No state certified personell present during time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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2/13/2014 | Routine | 87 |
HACCP: Milk, cream , half and half or other dairy base additives that are potentially hazardous must be held at 41 degrees or less at all times. If ice is used it must be capable of holding the food items at proper temperature.
- Critical: Wholesome, sound condition
Bu•lging can of artichoke hearts (both ends) on shelf in basement.
Unacceptably damaged containers of food shall not be used in the food establishment.
*Can was immediately taken away - bagged - and will be returned for credit.
- Original container, properly labeled, consumer advisory
•No times on the majority of the cooked and cooling foods in reach ins and walk in.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Large container of mashed potatoes in the 2 door reach in at the end of cookline prepared and dated from the previous day was at a temperature of 54 degrees.
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.
-Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Non-food contact surfaces clean
1). Underside of the large mixer in prep room and body of adjacent small mixer next to it are soiled.
2) High chairs in hallway had some food debris on surfaces.
3) Walk in handle and area of door around it where hands contact is 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.
- 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 the handsink at the bar.
\A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Use of common towels is prohibited.
*Paper towels were provided immediately*
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12/19/2013 | Routine | 86 |
HACCP. Floor under equipment where the wall meets the floor must be maintained as clean and sanitary as traffic areas.
- Original container, properly labeled, consumer advisory
Several foods in the walk in were mislabeled with incorrect dates.
Several cooked and cooled items in prep coolers and walk in were not time labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods in the Fagor cooler were not at proper temperatures. See page 2.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
All items were immediately discarded*
Do not use this cooler until capable of holding foods at 41 degrees or less.
- Thermometers provided and conspicuously placed
• •No stem thermometer could be located in facility. A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cutting boards at prep coolers have deep cuts and grooves making sanitizing difficult.
Cutting board behind bar is damaged and needs replaced.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket seal is torn and shredded on Fagor cooler inhibiting proper cooling.
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.
- Wash, rinse water clean, proper temperature
Multiple food particles floating in sanitizing bay where dishes were soaking. Dish washing water shall be free from gross amounts of food debris and sanitizing water shall be clean and free from most all food particles.
- Food contact surfaces of equipment and utensils clean
Lower front interior of bar cooler is soiled.
•Inside Fagor cooler soiled.
Soda gun soiled with build up.
The food-contact surfaces of all cooking equipment shall be kept free of other accumulated soil.
- Non-food contact surfaces clean
Liners on small metal shelf behind bar are soiled.
Spice shelf is so•iled.
Liners on racks behind cooler are 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.
- Critical: Water source safe, hot, and cooled under pressure
NO Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
*the on demand system had tripped and a button reset restored hot water function*
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7/16/2013 | Routine | 80 |
HACCP|: Ready to eat items or fresh items must not be stored under raw foods.
- Original container, properly labeled, consumer advisory
Multiple foods in 2 door prep cooler by handsink not labeled with contents or date. A few items in reach in 2 door and main prep cooler not labeled with content.
All foods that are not stored in their original containers and whose identity may be mistakable or not identifiable, shall be labeled with the common or usual name of the food.
Prepared potentially hazardous foods must be dated.
- Food protection during storage, prepartion, display, service, transportation
Breads and a few boxed items in walk in freezer covered with refrozen condensate from dripping.
Soft pack foods on rack in basement under a newly installed waste drain.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- Food contact surfaces designed, constructed, maintained, installed, located.
White board surface at the main prep cooler is damaged with multiple grooves and cuts that make effective cleaning and sanitizing difficult.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Top plastic matting on the shelf holding pots is torn and shredding.
1 spatula and 1 spreader in utensil bins have damaged handles that hold in contamination and make effective cleaning impossible.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
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.
- Food contact surfaces of equipment and utensils clean
I•inside of double stack oven soiled heavily.
Plastic white ice guide in ice machine soiled.
• Interior of microwave in prep room soiled - at top mostly.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
Top and backsplash area of the counter top black Kitchen Aid mixer soiled.
High chair seat surface soiled.
Bar surfaces under the matting where bottles sit sticky. Fixtures around soda gun and ice bin soiled.
Top of table under the grill soiled under the grill.
Sides of fryer, grill and oven.
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.
- Single service items properly stored, handled, dispensed
Single serve items in boxes sitting directly on basement floor.
Single use items in boxes left open with food contact surfaces exposed.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring under and behind kitchen equipment soiled.
Flooring at dish area soiled along coving.
Flooring under coffee tea area soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No certified person on staff at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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2/28/2013 | Routine | 89 |
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