- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.-pantry walk in empty; Ambient air temp is 36F.-produce walk in product checked at 36F-ROP bags observed date marked-temperature logs have been started-scoops properly stored-new lids have been ordered for dry storage tubs-high temp dishwasher checked at 190F at the gauge-Pepsi machine leak fixed and properly draining to floor sink
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3/4/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Pantry walk in observed with the following temperatures: ROP bags 44F; chicken salad 44F; sliced tomatoes 42F; cheese 48F; greek salad 43F. Items voluntarily discarded.
- [4] Facilities to maintain product temperature
Repair or replace pantry walk in to maintain foods at 41F or below.Recommend repairing door to pantry walk in so that it completely shuts. Produce walk in temped at 43F - shredded lettuce at 45F. Repair or replace produce walk in to maintain foods at 41F or below. Institute daily logs for walk ins with ROP bags.
- [2] Food protected during storage; preparation; display; service; transportation
ROP bags in walk in observed not date marked. Per HACCP plan; all ROP bags are to be date marked when removed from the main kitchen to ensure they are not kept for more than 7 days. Observed cheese with a date of 2/22/16 stored in front of 2/11/16. Ensure items are rotated on a first in; first out basis. Per company SOP; items may not be kept for more than 7 days. Ensure dates are checked and items are not kept for more than 7 days.Scoops observed with handles in contact with the product. Store scoops in product with the handle up or in a separate clean container to minimize hand contact with the product.Several tubs in dry storage area missing lids. Provide lids for containers to prevent any potential cross contamination.Replace broken lids of dry storage tubs.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temp dishwasher checked with thermometer at 159F at plate level. Per stewarding supervisor; they had called in the problem this morning; but continued to use the machine. Reviewed with supervisor that when the machine is not reaching temperature; they must discontinue use until repaired. A second high temp dishwasher is available in same facility. Checked at 180F at the gauge. Instructed staff to rewash all dishes in second unit.Do not use unit until repaired. Establish good communication protocols between departments and staff to ensure everyone knows when a piece of equipment is not functioning properly and should not be used.Maintenance was called and the unit was repaired while inspector was on site. Verified 183F at temperature gauge.
- General Comments that relate to this Inspection
No other CFPMs for this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sinks stocked; no bare hand contact policy in place; observed proper handwashing-cooling pasta temped at 48F; and 40 min later at 36F. When cooling pasta; do not use a double pan as it does not allow efficient cooling. Have 1 pan in direct contact with the ice bath.-thermometers available-other walk ins and walk in freezers checked ok-hot holding corned beef at 154F; egg fou young at 155F-final cook temperature on shrimp at 145F-When reviewing reheating temperatures of ROP product; employee stated reheat temperature of 160F. Recommend providing refresher training for all employees to ensure ROP items are reheated to 165F for at least 15 seconds as noted in the HACCP plan.-raw and ready to eat food stored properly; observed crab thawing in walk in-discussed raw handling/thawing procedures with no issues noted-shell tags available and kept in chronological order. Recommend dating tags with date they were opened to facilitate traceback purposes.-chemicals labeled and properly stored-***observed employee drink machine with drain into bucket. Per operator the unit was leaking and a work order has been entered. Ensure leak is repaired and unit properly drains into floor sink to prevent any standing water.-restrooms clean and stocked-general cleanliness good-discussed equipment cleaning procedures with no issues noted. If equipment is not being used; remove it from the kitchen.-sanitizer buckets checked at 200ppm quat; wiping cloths stored ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/3/2016 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you. High temperature dishwasher recorded at 190 F final rinse temperature. Hot holding bain marie recorded at 182 F.Reviewed with operator that bain marie is used for hot holding only and not reheating of food. All ROP and sous vide foods will be rapidly reheated using steam kettles; stove top or steam oven. ** Temperature logs checked for reheating of ROP foods. Log checked OK and used appropriately. **Facility shall acquire a min/max temperature device to monitor final rinse temperature of high temp dish machine. This shall be done by 03/26/15.
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3/27/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed I gallon of milk (w/ expired date) w/ recorded temp; of 82 F and beef taco soup@92 F. *Both items voluntarily discarded.
- [2] Food protected during storage; preparation; display; service; transportation
ROP foods must be rapidly reheated to 165 F for 15 seconds w/in 2 hours. Observed bain marie w/ ROP foods/ TCS foods w/ recorded temps. below 153 F. *All food removed and reheated in steamer to165 F. Facility shall reheat ROP foods to a reheat temp. of 165 F. A temperature of the reheat shall be done to monitor for proper reheat of 165 F for at least 15 seconds.Observed chicken drum sticks cold holding in walk in with recorded temperature of 60 F. Date mark on hotel pans of chicken noted 03/11/15. PIC Dave C. attests chicken was cooked on 03/12/14 and cooling. Chicken observed covered and stored in 6 inch hotel pans. Health inspector reviewed 2 step cooling process with PIC and PIC stated that chicken was pulled from cooking at 3:30 PM. Cooling is suspect. Facility shall conduct a cooling study on chicken wings and ensure that chicken is properly cooled. ** Chicken wings placed into shallow pans and time of inspection. ** Corrected on site. Do not store food in steel opened cans. Observed oxidation on steel can that may leach into food.
- [1] Thermometers provided and conspicuous
All chefs and food handlers shall have a food registering temperature thermometer to monitor proper cold; hot and reheat of food.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.High temp dishwasher noted at final rinse of 170 F. All foodservice equipment shall be properly washed and sanitized in back up high temp. dishwasher. Do not use unit until repaired and hot sanitizing; 180 F final rinse temperature. * Maintenance called to repair unit@ time of inspection.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed no recordable sanitizer @ sanitizer bucket where wiping cloths are stored in solution.
- [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 3 open drink containers in dish room. All personal drinks shall be stored covered and a straw provided. *Corrected on site. Please review w/ staff to eat and drink in designated areas.
- General Comments that relate to this Inspection
Cook/ chill w/in@43F; corned beef@ 39 F; red sauce @ 38 F; vegetable soup @ 40 F; discussed w/ PIC to observe use by dates for cook/ chill products.Cold holding units checked Okay. Recorded cold holding temps:Watermelon @ 41.6 F; tuna salad@ 42.6 F; Rop dressing @ 41.6 F; cheddar cheese at 40 F and seafood salad @ 40 F.
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3/12/2015 | Routine Inspection 1st | 86 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat products Stored above RTE foods in w/in coolers. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Hr Corrected on site.
- General Comments that relate to this Inspection
2nd CFPM: Kathy Link M120697 exp. date: 11/13/17.Cold holding temps recorded: 34 F w/in box; Pasta @28 F @ w/in cooler.Hot holding temps recorded: Rice @ 169 F; bain Marie hot holding @144 F; Egg foo young @ 146 F; mashed potatoes @ 142 F; and ribs @ 142 F.High temp. dishwasher recorded at 185 F final rinse temp.Quat sanitizer recorded at 200 ppm at sanitizer bucket.Replace gasket at reach/in seafood cooler.Ecolab services facility monthly for pest control. No signs of vermin.Please confirm vendor who maintains lobster tank. Records for routine cleaning and maintenance must be recorded and kept on-site. Please provide this information to health inspector.
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1/28/2014 | Routine Inspection 1st | 98 |
- [4] Number; convenient; accessible; designed; installed
Observed 2 handsinks in dishwashing area with dirty food service equipment on top of sink and obstructed with plastic dishwashing trays. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open containers of employee drinks and improperly stored. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.All employee drinks shall be covered with a lid provided.
- General Comments that relate to this Inspection
High temperature dishwasher recorded at 180 F at rinse cycle. Reviewed with operator to monitor high temp dishwasher to meet the 180 F rinse cycle at least once per shift; every four hours. Cold holding temperatures checked OK. Handsinks properly stocked and functional. Discussed with operator use by dates on dairy products. Establishment will use dairy products that have past their use by or best by dates in recipes that the food product will be thermalized.
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5/8/2013 | Routine Inspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair heat plate trim piece on walk-in refrigeration doors as need (exposed wire). (Seafood Box area)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken fried steak at 142F; carnitas at 152F; cheese sauce at 154F; mushroom soup at 159F; split pea at 188F.Cold-holding checked good; chicken at 38F; veal at 32F; heavy cream at 36F.Both high temperature dishwashers sanitizing at >180F on final rinse sanitization.Handsinks checked stocked and functional; observed glove use and handwashing.All walk-in refrigeration units and walk-in freezer units checked within regulation.Quatinary ammonia dispensing at 200ppm.(note: one ceiling tile damaged and needs to be replaced)
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4/25/2012 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair sanitary towel dispenser near dishwasher area; cover is damaged with towels exposed.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/thermalization checked good; chicken fried steak holding at 154 degrees; red sauce at 143 degrees; carnitas at 173 degrees; hash browns at 141 degrees.Cold-holding checked good; cheese at 42 degrees; salsa at 34 degrees; prime rib at 37 degrees.Both high temperature dishwashers checked within regulation All walk-in refrigeration units and freezer units checked within regulation. (seafood case at 31 degrees; romanza case at 38 degrees; produce case at 37 degrees)All produce washed with approved vegetable wash before slicing.
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5/4/2011 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice-machine with growth; facility shall clean and sanitize ice-machine.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/rethermalization checked good; pork carnitas being rethermalized at 190 degrees; beef vegetable soup at 152 degrees; chili colorado at 200 degrees....All walk-in refrigeration units checked within acceptable ranges; (27-43) degrees. (please ensure no food products are stored on the floor under shelves)All produce washed with (Victory Wash) pyrecetic acid... Observed glove use during fruit slicing.High temperature dishwasher checked at >180 degrees on final rinse sanitization.Handsinks checked with sanitary towels and soap.Cold-holding checked good; roast beef at 38 degrees; alfredo sauce at 37 degrees; beef stew at 29 degrees.
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6/16/2010 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall store ice shovel in a cleanable location; shall install a holder on wall to keep ice shovel in a cleanable location. This will help prevent cross-contamination.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out lights over dishwashing areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures good; prime rib cooking at 200+++ in alto sham; hot-holding box at 267 degrees; mushroom soup at 142 degrees.Cold-holding checked good; beef soup in walk-in at 31 degrees; steaks at 36 degrees.Both high temperature dishwashers sanitizing above 180 degrees on final rinse.Handsinks stocked with sanitary towels and soap.note:recommend more sanitizer bucketssome ceiling tiles pealing due to high humidity....
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11/24/2009 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND LARGE TUBS OF MARINARA SAUCE IN THE ROMANZA WALKIN AT 62F. UNSURE HOW LONG PRODUCT HAD BEEN IN WALK IN. MUST COOL PRODUCT DOWN TO 70F WITH 2 HOURS AND THEN DOWN TO 40F WITHIN AN ADDITIONAL 4 HOURS. PRODUCT MUST BE EITHER PLACED IN SHALLOW PANS FOR COOLING OR COOLED IN AN ICE WATER BATH. PRODUCT VOLUNTARILY DISCARDED.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF LASAGNA UN-COVERED IN WALK-IN. MUST KEEP ALL FOOD COVERED ONCE COOLED.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOOR IN AREA 51 SODA ROOM NEEDS TO BE CLEANED. ALSO NEED TO CLEAN WALLS IN SAME ROOM.
- [1] Lighting provided as required; fixtures shielded
REPLACE BURNT OUT LIGHT BULB IN THE SAUCE WALK-IN.
- General Comments that relate to this Inspection
NOTES:HANDSINKS GOODALL EQUIPMENT WORKING PROPERLY.GOOD FOOD STORAGEDISHWASHER GOOD AT 180F. KEEP AN EYE ON ROMONZA DISHWASHER TO ENSURE PROPER TEMP.
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10/29/2008 | Routine Inspection 1st | 91 |
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