- General Comments that relate to this Inspection
All violations from previous inspection have been corrected or addressed: - Three compartment sink has been cleaned and drains have been repaired. - Old glue residue has been removed. - Floor drain has been replaced. - Drain line for hand sink has been repaired. - Duct work and seal under table parts are on order.
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5/26/2015 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed three compartment sink area dirty and not being used as designed. Dirty dishes were being soaked in rinse and sanitizer compartments and chemical dispensers are extremely dirty with food debris and grease. The chemical dispensers need to be thoroughly cleaned and then cleaned routinely. Staff needs to be instructed on proper use of three compartment sink. Also observed staff using knives and rags as drain stoppers in main wash compartment. Staff states this is due to drain stopper not working properly. This drain stopper must be repaired. Observed a floor drain cover under food catch basin missing. Replace this cover. Observed seal under table where food catch basin attaches to table leaking. Reseal this area to prevent further leakage. Observed ductwork above high temp dishwasher leaking in numerous areas. Repair these leaks. Observed old glue residue on side of dishwasher behind three compartment sink that needs to be scraped off so the surface is smooth and easily cleanable.
- [1] Installed; maintained
Observed drain line for hand sink near three compartment sink being held in place with saran wrap. Repair this drain line so it is securely attached to the base of the sink and terminates over the nearby floor sink.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. All hot holding on line good @ 150F+. Pizza make up unit @ 43F. Ham @ 39F; cheese @ 40F; onions @ 40F. Hot holding in back good. Crab and lobster @ 145F; potatoes @ 175F. Reach in #15 @ 34F. Salad bar cold holding good. Temps from 42-50F. All product rotated out every 3 hours. Dessert bar hot holding good. Bread pudding @145F. Slicer cleaning procedures good. Hot boxes in back good. Rice @ 160F. Produce walk in @ 38F. High temp dishwasher @ 180F for final rinse.Discussed upcoming no bare hand contact requirements with operator. Staff has many procedures already in place.Discussed employee illness policy. Employees with vomitting and diarrhea shall be excluded for 48 hours after symptoms stop.
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5/1/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected.- Ice scoop present in waitress station. - Soap dispenser present in waitress station. - Sani buckets in place with 300 ppm Quat. - Peeling paint on fridge doors has been repainted. - Dessert display fridge is no longer in use.
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10/3/2014 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
Observed dessert display fridge thermometer displaying @ 60F. All product had been placed in unit within last hour so was removed and placed in another unit. Facility was instructed during the last inspection to use time as a public health control for all food in this unit (discard after 4 hours) unitl this unit is holding @ 40F or below. However; that did not appear to be happening in this case and would not have been checked had an inspection not occured. Unit marked with a sign informing employees DO NOT USE during inspection and shall not be used to store any food product until re-insepected by WCHD.
- [2] Handling of food; ice; minimized
Observed ice bin in waitress station near Baja outlet with no ice scoop and staff using customer glasses to scoop ice for service. All the ice in this bin needs to be melted down and the bin cleaned and sanitized and an ice scoop needs to be placed in this area to prevent cross contamination of ice. This item corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed handles for refrigeration units under salad bar dirty and with peeling paint. Repaint these areas to prevent cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer buckets in place with 0 ppm Quat sanitizer. Wiping cloths must be kept in sanitizing solution with 50-100 ppm Chlorine or 200-400 ppm Quat between uses to prevent bacteria growth. This item corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink with a small container of soap placed near by that employees need to pour into their hands. Replace this with pump style soap dispenser to prevent cross contamination. This item corrected on site.
- General Comments that relate to this Inspection
The following items have been corrected since the last inspection: - Thermometers are in all cold holding units. - Cutting boards have been replaced. - Lids for make up units are properly stored. - Non food contact surfaces have been cleaned.The paint on the refrigerator handles below the salad bar is due within 30 days of original inspeciton. This food outlet; among others at this facility; seems to lack active; cohesive managerial control. The Exceutive Chef can not be responsible for all aspects of this food outlet and front line employees seem to need to be trained more regularly on basic food safety requirements.
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9/26/2014 | Routine Reinspection 1st | 90 |
- [4] Facilities to maintain product temperature
Observed dessert display fridge thermometer displaying @ 50F. All product inside temped @ approx 55F. All product had been placed in this unit within last hour. Facility must use time as a public health control for all food in this unit (discard after 4 hours) until this unit is holding @ 40F or below.Pizza make up unit holding @ 42F but not all product in unit was @ 42F. Top right shelf was all cheese bags piled to the top and the food below these bags was not getting to temperature. Staff reorganized unit to store cheese bags on bottom shelf and should monitor this unit for the next few days to ensure all food is held @ 40F or below. All food in this unit is typically used within 4 hours.
- [1] Thermometers provided and conspicuous
Observed thermometers missing in numerous cold holding units. 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 cutting boards with deep groves and stains. These boards are no longer smooth and easily cleanable. Resurface or replace these cutting boards to prevent cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed lids for make up units being stored on the floor. These units should be stored in a clean and sanitary manner when not in use.
- [1] Non-food contact surfaces of equipment and utensils clean
Numerous non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. These areas include; but are not limited to: microwave handles; area under soda machine in waitress station; shelves for storing oils for deep fryer; fan guards inside pizza make up unit; etc. Ensure all hard to reach areas are cleaned routinely.Observed handles for refrigeration units under salad bar dirty and with peeling paint. Repaint these areas to prevent cross contamination.
- [1] Storage; handling of clean equipment / utensils
Observed employees handling and playing with crab cracking utensils while waiting to serve customers at hostess station. These utensils should not be handled in this manner as this could cross contaminate the utensils.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Meat walk in cooler @ 38F. All product within temped @ 38F-40F. Dairy walk in cooler @ 42F. Product walk in cooler @ 42F. Hot holding in back kitchen good. Tri tip and mashed potatoes @ 140F. Rice @ 150F.Hot holding on line good. All product temped @ 140F or above. Cold holding on salad bar good. All product temped @ 40F-45F. Hot holding for lobster @ 147F-175F. Soup on line @ 160F. Discussed cooling procedures. No specific issues noted. Operator must ensure all product is cooled properly within four hours. Dishwasher final rinse @ 180F. Discussed importance of ensuring FSS staff monitors final rinse temperature and contacts maintenance staff if not reaching 180F.
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9/12/2014 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedAll refrigeration @ 40F or below-line drawers not used-make up units @ 40F and 38F*Discussed the importance of using clean tongs for finished product versus tongs that had handled raw product with line cookSanitizer buckets @200ppm quatDishes go to main kitchenPizza make up unit @ 38F-pepperoni @ 38FServer hand wash sinks stocked*Reviewed importance of server hand washing.Scoops stored correctlyDessert station clean and refrigeration @ 40F or below*Reviewed dipper well usage with operator
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11/12/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to replace repair all broken or missing tiles in foor and coving. Still need to pait tile behind soft serve machine
- General Comments that relate to this Inspection
All other violations have been corrected except for those noted aboveParts for grill have are on order and invoice is attachedAll fridge units are now working <=41FHandsinks clean and stockedAll bus stations clean All hoods clean
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7/16/2012 | Routine Inspection 1st | 99 |
- [4] Facilities to maintain product temperature
fridge #1 in salad bar; staff is already aware of the problem is not using this section.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Need to deep clean salad bar area including the inside of the equipment and where food is presented. Remove all rust and seal.Need to clean soft serve machine.Cook Line: Need to replace broken grill parts
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Bus station #3:Need to reinstall ice bin coverNeed to clean surface under soda machineBus station #7:Station need a general deep cleanbus station #5:need to clean tubes under just machineCook line:Need to repair/replace tiles near handwashRepair all missing broken tile/tile covingNeed to fill/plug and seal all holes in hood
- [1] Installed; maintained
Cookline:Need to repair leaking pipes under wok station
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Bus station #3:Replace broken tiles in floorReplace the grout behind the sinkBus station #7: Replace broken floor tiles
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Replace cracked/missing tile coving around the corner of fridge #23Repair/replace tiles behind soft serve machine.Bus station #3:Repair and seal hole in the wall Reseal all tile coving to the front entrance wallbus station #7:Replace broken tile covingRepair wall above food storageBus station #5: Replace broken tile covingAll walls need to be cleaned
- [1] Lighting provided as required; fixtures shielded
Cookline:Need to replace lights to ensue ample lighting
- General Comments that relate to this Inspection
**Ok to open; operate & issue permit**Beside the down section of the salad bar; all fridges <=41FAll lighting was goodEnsure all bus station are removed of clutter or unnecessary items
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6/22/2012 | Opening Inspection | 90 |
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