| 2-301.15 / WHERE TO WASH Priority Foundation Item Corrected During Inspection Food employee observed washing hands on their apron. Food employees shall wash their hand in a handsink approved for handwashing. Action Taken: The chef talked to the staff during the inspection. He discussed where to wash their hands and to discontinue wiping their hands on their aprons.  |
| 3-101.11 / SAFE, UNADULTERATED & HONESTLY PRESENTED Priority Item A pan of penne pasta, a pan of beans, and a pan of a diced tomato product were found with and expiration date of 7/15. A pan of Alfredo sauce was found on the cook line at 76 degrees.. Discard unsafe or adulterated food items. |
| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Corrected During Inspection Employees were observed handling ready to eat food with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. Action Taken: The employees began using gloves in order to prevent bare hand contact with ready to eat foods. |
| 3-302.11 (A)(1)(c), (A)(3-8), (B) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Core Item Corrected During Inspection Egg wash and flour (used with the egg wash) were found in the WIC stored net to and above tomatoes, cooked turkey, tomatoes, hoagie buns, and cake. Raw hamburger and raw chicken were found stored next to cooked and ready to eat foods in the cook line reach in cooler (closest to the bar entry way) All raw foods shall be stored below and away form the cooked and ready to eat foods. Action Taken: The egg wash was moved to the rolling cart where other raw foods are stored. The raw chicken and hamburger were moved to the rolling cart also. |
| 3-304.14 / WIPING CLOTHS AND WORKING CONTAINERS, USE LIMITATION Core Item Wiping cloths were observed lying on cutting boards and counter top surfaces (out of a sanitizer solution) throughout the kitchen.[. Store wiping cloths in container of sanitizer solution when not in use. Correct By: 19-Aug-2014 |
| 3-501.13 / THAWING Core Item Corrected During Inspection Several packages of fish and shrimp were found thawing a room temperature in the rear prep area. Adjust procedures or methods to properly thaw foods. Action Taken: The raw fish and shrimp were placed in the WIC on a tray on the bottom of a rolling cart where other raw foods are stored. |
| 4-203.11 / TEMPERATURE MEASURING DEVICES, FOOD - ACCURACY Priority Foundation Item An absence of properly functioning thermometers for all reach in coolers. Calibrate or replace thermometer. Correct By: 23-Aug-2014 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repair or replace the reach in coolers on the cook line that are maintaining 60 degrees Maintain equipment in good repair. Correct By: 19-Aug-2014 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Replace the brokemn hood filter located above the fryers. Maintain equipment in good repair. Correct By: 02-Sep-2014 |
| 4-501.12 / CUTTING SURFACES Core Item Repeat Replace ALL of the gouged, discolored, and scored cutting boards. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 08-Sep-2014 |
| 5-203.14 / BACKFLOW PREVENTION DEVICE, WHEN REQUIRED (AIR GAP) Priority Item Corrected During Inspection The ice bin located in the bar does not have an air gap as required. Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system Action Taken: An air gap was provided on the bar ice bin as required. |
| 6-202.15 / OUTSIDE OPENINGS, PROTECTED Core Item Corrected During Inspection The rear door was ajar upon the sanitarians arrival at this facility. To prevent the entrance of insects and rodents make appropriate repairs. Action Taken: The rear door was closed as required. |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Soap not available at food employee handwash sink in the rear prep area Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 19-Aug-2014 |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item No toweling available at the rear handsink for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 19-Aug-2014 |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The flooring under the cooking equipment,, flooring in the walk in cooler - produce, and the bottom of the cook line reach in coolers require cleaning.. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 19-Aug-2014 |
| Comments |
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| Todays inspection was an operational routine inspection. If you have any questions regarding this report, please contact your area sanitarian at 257-3603. The violations cited were discussed with the PIC, correct the violations as noted in this report.The greatest concern today is that the cook line reach in coolers are operating at 60 degrees. Per management the foods that are stored in these units are removed from the walk in cooler and placed in these units daily. There are other reach in coolers on the cook line that are maintaining the correct cold holding temperatures, however they are filled to capacity with other food items. The staff removed all of the potentially hazardous foods from the improperly operating reach in coolers and placed them in other reach in coolers throughout the kitchen. During this inspection the plumber showed up questioning the hot water supply in the facility. This has been a problem in the past, but not today. It does take the hot water a moment to discharge in the rest rooms especially when the dish machine and other kitchen hand sinks are in use simultaneously. Remember to used discard dates when date marking (prep date + six days). Provide training on where to wash, keep hand sinks properly supplied with soap and paper towel, provide training on how to properly store raw foods, and how to prevent bare hand contact with ready to eat foods. Due to the amount of violations cited today a follow up inspection has been scheduled for 9/16/2014. A remodel of the kitchen has been placed on hold at the present. When you are ready to proceed with the remodel the owner/operator shall complete the remodel application, submit plans for approval by this office, and pay the fee associated with the remodel prior to he remodel taking place. |