- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed 2 ice scoops in areas where cross contamination could be an issue. Must propely store in a clean container. Corrected on site.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed the garbage dumpster being stored outside of the enclosure. The dumpster must be properly stored on the pad with the drain to ensure any runoff etc; does not run into the parking lot.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed flooring in mop sink area with gaps; grease; dirt buildup.Observed area with misssing coving along wall across from mop sink.Replace coving and ensure flooring is sealed next to walls.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed caulking in several areas cracking with food and mold buildup. Remove and replace caulking throughout facility as needed. Must be smooth and easy to clean.
- General Comments that relate to this Inspection
Other items noted during inspection:Handsinks were properly stocked with soap and paper towels. (Recommend motion detected paper towel dispensers to ensure proper handwashing procedures are achieved).Walkin refirgeration unit holding at 38F. All food in walkin was properly stored off ground and labeled.-Observed chicken breasts at 67F (Just prepped and added to refrigeration unit under stove.-Ohter measts were ~48F (Inspection was conducted during lunch hour)All food was within expiration dates.Walkin freezer properly functioning.All refrigeration units had thermometers.Hot Hold: Soups 168-180F & chili @ 148F.Observed sanitizer level in dishwasher @ 50pp (CL2). Test strips on site.Observed wiping cloths in buckets with sanitizer solution @ 200ppm (QUAT).Swisher provides cleaning chemicals. They check facility once a week to ensure chemicals are avaliable and equipment is properly working.Discussed new regulations with Rela. I have provided a link to the WCHD website for additional information.
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10/13/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Eggs on line @ 36F. - Sausage being hot held @ 160F+. - Pie fillings have been moved into proper NSF containers. - Thermometers have been placed in all cold holding units. - Cutting boards have been replaced. - Spoon and spatula for egg station have been moved into a metal container. - Salad forks have been stored properly. - Santizer dispenser has been readjusted and dispensing 200 ppm Quat.
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11/26/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed eggs for omelets on line @ 60F. They are stored in plastic bins that have been placed in freezer prior to being filled but the refrigeration unit below does not appear to be keeping it cold enough after that. These eggs had been in this unit for approximately 3 hours but were voluntarily discarded as they would not have been used completely within one more hour. Staff should store a smaller amount of eggs in this container to ensure all product is used within 4 hours or monitor the temperatures to ensure product is being held at 40F or below. Observed sausage being hot held on grill @ 100F-135F. Product had only been in this unit for 30 minutes so it was reheated and temp on grill turned up. Staff should monitor this product in a similar fashion to eggs and ensure all product is used within 4 hours or monitor the temperature to ensure product is being held at 135F or higher.Observed pie fillings being cooled and stored in former butter plastic containers that are not meant to store food long term. Facility should store this product in metal or plastic food storage containers that are designed for long term storage and frequent dishwashings.
- [1] Thermometers provided and conspicuous
Observed thermometers missing in numerous cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed numerous cutting boards throughout facility on make up units on line; in front of steam table and in back prep area stained and with deep groves. Cutting boards should be flipped over; resurfaced or replaced to ensure staff is using boards that are smooth and easily cleanable. This is a repeat violation from 2013. Management should ensure these boards are kept in good condition at all times.Observed spoon and spatula for egg station being stored on a towel while not in use. This towel was dirty and can harbor bacteria. Store these utensils in or on a clean metal or plastic surface to minimize cross contamination and bacteria growth. This item corrected on site; utensils were placed in an ice water bath.
- [1] Storage; handling of clean equipment / utensils
Observed salad forks being stored with tines facing up in make up unit at waitress station. Store all utensils with handles facing the same direction to avoid cross contamination. This item corrected on site by all forks being rewashed and new forks placed in container.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer buckets in place but with 0 ppm Quat solution. Chemical dispenser does not seem to be dispensing any solution and test strips on hand did not register. Moist wiping cloths must be kept in sanitizing solution with 50-100 ppm Chlorine or 200-400 ppm Quat between uses to prevent bacteria growth. Dispenser should be serviced to ensure it's dispensing properly and management should ensure proper test strips are on hand and staff is verifying solution routinely.
- General Comments that relate to this Inspection
All hand sinks clean and stocked. Make up unit #1 on line- all food @ 40F or below. Make up unit #2 on line @ 40F. All food @ 40F or below. All hot holding on line and in waitress area good. 135F-185F. Grill drawers with food from 44F-47F but all food used within 4 hours. These units are scheduled to be replaced at the end of this month. *Staff should monitor units closely and ensure all food placed in these units is used or discarded within 4 hours. Dishwasher @ 50ppm Chlorine. Reach in fridge @ 28F. Wine and beer storage only. Walk in fridge @ 36F. All food in this unit @ 39F. Very good storage and labeling practices in walk in. Milk fridge @ 40F. Waitress make up unit @ 38F. All food @ 39F or below. Good ice scoop storage at all waitress stations.Discussed cooling practices with operator. No issues noted. *Facility is scheduled for a complete remodel at the end of November. Many of the problem cold holding units will be replaced at this time and facility will be deep cleaned.
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11/17/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Reinspection:All items have been corrected.New refrigeration unit at end of cook line.
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8/15/2013 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Cook salad bar not maintaining temperature; hard boiled eggs @ 48; whole shell eggs @ 50F; blue cheese @ 49F. Discontinue use of unit for potentially hazardous food until repaired. Maintenance contacted during inspection.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Replace cutting boards at main cook line. Noted on previous insepction. Re-caulk at wall and counter area at handsink to make area cleanable (30 day reinspection).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floors under equipment in freezer and walk-in. Clean floor area in corner by ice cream station; replace/repair missing coving to seal gaps and make area cleanable. (30 day resinspection)
- General Comments that relate to this Inspection
Notes:All other temps good (prime rib 41F; raw chicken 43F) make-up unit cook line.Gravy at steam table @ 180F.Refer drawers at cook line: bacon 41F; raw hamburger @ 42F; roast beef 44F.Salad bar make-up unit: tartar sauce 40F; ambient @ 38F.Dishwasher 50ppm; sanitizer bucket 300ppm.Handsinks stocked and available.Dishwasher Cl2 and sanitizer (quat) strips available.Walk-in temps good (ham 39F; meat loaf 41F; hamburger 40F).Alto sham - 139F (green beans).Raw foods stored below cooked; ready-to-eat.Using ice baths to cool.Ensure cooks are taking internal temperature of larger items (turkey) to ensure internal temperature at 41F minimum at final cooling step.Logs maintained.Observed handwashing by staff; discussed w/cook proper steps in handwashing-cook initially did not use soap when washing hands.Note: facility has 5 CFPMs on staff; manager knowledgeable in food safety.Discussed exclusion of ill employees for 48 hours after last bout of vomiting and/or diarrhea.
- General Comments that relate to this Inspection
Reinspection:Cook salad bar unit adjusted; hard boiled eggs @ 40F; ambient @ 37F - 39F (in drawer)OK to useOperator under compliance for following:Cutting boards @ cook line by 08/15/13Coving repair/replacement @ ice cream station by 08/15/13Caulking @ handsink 08/15/13
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7/26/2013 | Routine Inspection 1st | 93 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/re-surface cutting boards on main line food preparation station; all cutting boards shall be free of pits; cracks; recesses/open seams. The cutting boards shall be smooth and easily cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor perimeter areas; especially under equipment; observed some soil/build-up. Maintain floors clean and sanitary.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair all burned out lights in main kitchen/food preparation area to ensure adequate lighting.Facility shall shield light bulb under grill.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked ok; observed hamburger with a final cook temperature of 166F; white gravy at 154F; brown gravy at 156F; beans at 162F; sausage at 144F.Cold-holding checked good; fruit at 42F; tomatoes at 43F; cheese at 37F; raw beef at 38F; dressings 36-43F.All refrigeration and freezer units checked within regulation; walk-in ambient temperature at approximately 36F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Quatinary ammonia dispensing at 200-400ppm; buckets observed at all stations.Handsinsks checked stocked and functional; reviewed importance of transition to (elimination of no bare hand contact with ready-to-eat foods).Reviewed employee illness policies; procedures checked ok.note: Remind all staff including dishwashers to avoid wiping hands on aprons; use sanitary towels to dry hands to avoid cross-contamination.
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3/1/2012 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed eggs stored over ready-to-eat foods.Observed some products not covered after the cooling process.correction on-site
- [1] In-use food; ice dispensing utensils properly stored
Observed ice-cream scoops being stored in standing water; facility must repair broken dipper well and store utensils in the dipper well. Using the dipper well with running water will help prevent microbial growth and possible cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair floor next to dishwasher area and fill in tile grout to ensure a cleanable surface; in addition; floor area next to handsink in back needs tile grout. Observed water collection in tile near dishwasher.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair area under dishwasher with water damaged; recommend new FRP washable and water resistant walls.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal items stored on the front line refrigeration unit and personal items stored inside the milk dispensing unit. Store all employee personal items in a designated area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; chili holding at 146 degrees; chicken breast holding at 160 degrees; white gravy at 155 degrees; sausage cooking at 188-189 degrees.Cold-holding checked good; fruit at 39-43 degrees; tomatoes at 37 degrees; turkey at 42 degrees.Dishwasher checked at 50-100ppm chlorine AFTER inspector primed machine. Please prime dishwasher daily and check with chlorine test kits.***recommend keeping make-up refrigeration lids in place at front salad station and main kitchen line*** This will help ensure temperatures below 40 degrees.Reviewed the importance of handwashing; handsinks stocked with sanitary towels and soap.All refrigeration units checked within acceptable ranges; walk-in ambient temperature checked at approximately 37 degrees.****keep paper towel rolls inside the dispensing unit at all times*** They must remain clean and dry.
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3/1/2011 | Routine Inspection 1st | 94 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Cutting board at make-up salad station shall be replaced; observed with deep cracks.Ice-machine observed with growth; ice-machine shall be cleaned and sanitized. All ice must be discarded before cleaning and sanitizing.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.No sanitizer buckets observed on cook line at the time of inspection.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed some handsinks without soap; all handsinks must have soap and towels at all times for effective handwashing.Facility must monitor line cooks and ensure effective handwashing procedures.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment; near dishwasher; and replace grout which is damaged or missing near dishwasher.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked ok; white gravy at 156 degrees; fried chicken at 162 degrees; hollandaise sauce at 152 degrees.Cold-holding checked good; turkey at 42 degrees; roast beef at 38 degrees; patato salad at 37 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.All refrigeration holding within acceptable zones; walk-in checked at approximately 35 degrees.notes:Maintain a regular deep cleaning schedule.Always keep handsinks stocked.Keep foods covered in walk-in; no metal tin cans.
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3/16/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Re-inspection notes:All corrections from 05/08/2009 complete.
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5/26/2009 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/re-surface cutting boards with deep groves.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair walk-in refrigeration door; door observed damaged at the bottom. The door must maintain a good tight seal to maintain cold temperatures.Facility shall replace all damaged caulking at three-compartment sink and handsinks.
- [1] Wiping clothes: clean; use restricted
Facility must maintain at least 200ppm quatinary ammonia in sanitizer buckets. Observed bucket in back of kitchen <200ppm quatinary ammonia.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several areas with damaged base coving and damaged floor tiles. Facility shall repair grout areas where there is water pooling; in addition; replace damaged tiles and base coving.Facility shall clean under equipment areas to ensure there is no food debris.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair/replace all burned out lights in food preparation and dry storage.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; sausage holding at 154 degrees; white gravy at 147 degrees; potatoes at 146 degrees.Cold-holding checked good; cheese at 42 degrees; salad dressing at 36-42 degrees; turkey at 41 degrees.note: facility shall fill containers on make-up unit 50% full if product volume is low. Recommend keeping cold-holding drawers under grill less full and filling them more often with product from the walk-in refrigeration.Dishwasher checked at 50-100ppm chlorine; test strips were available.Observed good labeling and food storage in the walk-in refrigeration unit. Unit checked at 37 degrees ambient temperature.Handsinks stocked with sanitary towels and soap.Employee restroom needs a new toilet seat and caulking at the base for good cleanability.Ensure staff on front line practice good handwashing.
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5/8/2009 | Routine Inspection 1st | 94 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
DISHWASHER NOT PROPERLY DISPENSING CORRECT LEVEL OF SANITIZER. AIR IN LINE. ENSURE THAT SANITIZER IS BEING PRIMED TO REMOVE ALL AIR IN LINE AFTER CHANGING SANITIZER BUCKETS. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:FACILITY NEEDS TO TIGHTEN UP COOLING PROCEDURES. FOUND GRAVY BEING COOLED IN ICE WATER BATHS BUT NO STIRRING OF PRODUCT WAS BEING DONE WHICH CREATED A FILM ON PRODUCT WHICH WAS KEEPING IN THE HEAT. THIS WAS CHANGED DURING INSPECTION. ALSO FOUND A PAN OF GREEN BEAN CASSORALE COVERED WITH FOIL IN THE WALK-IN; BEANS WERE 145F. WHEN COOLING PRODUCTS PLACE THEM IN A SHALLOW PAN AND PLACE THEM UN-COVERED ON THE TOP SHELF OF WALK-IN. MONITOR COOLING TIMES TO ENSURE THAT PRODUCT REACHES 40F WITH THE PROPER TIME FRAME. CORRECTED ON SITE.HANDSINKS WERE AVAILABLE AND PROPERLY STOCKED.A TIMER IS SET FOR EVERY 30 MINUTES FOR ALL EMPLOYEES TO HANDWASH.A TIMER IS SET TO CHANGE OUT SANITIZER BUCKETS EVERY 2 HOURS.GOOD HOT AND COLD HOLDING TEMPS ON THE COOK LINE.SAUSAGE FINAL COOK TEMP WAS 170F.ENSURE COOK AT COOK LINE IS CONDUCTING PROPER HANDWASHING AFTER HANDLING RAW PRODUCT; IE EGGS; MEAT; CHICKEN OR FISH.GOOD LABELLING OF PRODUCT; GOOD FOOD STORAGE.
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12/4/2008 | Routine Inspection 1st | 98 |
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