Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not present at front line hand sink.
Paper towels not present at warewash hand sink across from walk-in coolers. Person in charge provided at both locations.
3-306.13
Consumer self service operations not provided with suitable utensils or effective dispensing methods; and/or consumer self service operations not monitored by trained employees
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Tupperware containers with croutons and bread strips, peaches in container at salad bar not provided with tongs or means to dispense and prevent contamination by consumers. Employee provided tongs/spoon.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICAL
Comply by : Feb 16, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the meat grinder with two slats of wood, with crevices in between, and in disrepair, not smooth-easily cleanable. Meat department also uses grinder and table. Follow-up assigned to deli permit.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Burrito, egg roll, mac and cheese, tuna casserole in enclosed hot holding display case not holding at 135F or above. See temp log. Items removed for reheating. Person in charge stated heating element accidentally turned off. PIC turned on during inspection.
Gravy on counter without active temperature control below 135F. Items removed to cooler.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : May 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chemicals stored in hand sink by three-compartment sink in kitchen area.
Cleaning items stored in hand sink basin by three compartment sink across from walk-in coolers.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Feb 16, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Water backed from floor drain onto floor during two three-compartment sink tests at three-vat sink across from walk-in coolers. No dishwasher. Establishment may NOT use this sink to wash, rinse, sanitize. [CRITICAL]
Steady leak from faucet at three compartment sink across from walk-in coolers. [non-critical]
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : May 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excess dust build-up at air vents in kitchen area on ceiling.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Burnt ends, pulled pork, pork ribs on counter without active temperature control and not being actively prepped holding at 41F or below. Person in charge discarded ribs and removed other items to cooler.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICAL
Comply by : Feb 16, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Down spout at kitchen three-compartment sink extends below the flood level rim of floor drain. Discussed backflow prevention with person in charge.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Rotissirie chickens, ribs, burnt ends at oval self-service display case under time control without clear indication as to when items are to be discarded. Discussed with person in charge. PIC discarded burnt ends, ribs, and relabeled chickens.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : May 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Light burned out at ventilation hood in kitchen area.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : May 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Meat grinder table top replaced with wood board, not adjusted to manufacturer's specifications. Meat department also uses grinder and table.