Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet wiping cloths on counters; removed to sanitizer at inspection.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Dec 28, 2016
RECOMMENDED RESOLUTION:
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(1) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed large pans of lasagna in walk-in cooler stacked close together that did not cool properly.
Observed chicken cooling in walk-in cooler on pan but stacked close to other pans and did not cool properly.
Observed large plastic container of meatballs cooling on counter at room temperature.
Discussed cooling methods with person in charge.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Dec 28, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS:
Observed cutting boards to be scratched.
Observed salad coolers not holding temperatures at or below 41 degrees.
Observed torn door gaskets on 4 door reach-in cooler at prep station.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tongs hanging on oven door handles; manager removed at inspection.
Observed ice scoop stored on mat at bar; removed for cleaning at inspection.
Observed container stored in sugar bin; person in charge removed at the time of inspection.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: (A) Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and
(2) Within a total of 6 hours, from 57°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) or less as specified under ¶3-501.16(A)(2)(b).
(B) Potentially hazardous food shall be cooled within 4 hours to 5°C (41°F) or less, or to 7°C (45°F) as specified under ¶ 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
(C) Except as specified in ¶ (D) of this section, a potentially hazardous food received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less, or 7°C (45°F) or less as specified under ¶ 3-501.16(A)(2)(b).
(D) Raw shell eggs shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 4 pans of lasagna prepared last night 4:30pm above 41 degrees in coolers; employee discarded.
Observed stuffed chicken cooling in the walk-in cooler at 65 degrees at 2:15PM; employee stated it was placed in WIC at 10:30AM and prepared at 8:45AM. Chicken discarded at inspection for not reach-in 70 degrees within 2 hours.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Dec 28, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed rust on shelving in salad reach-in coolers.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 28, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup on ventilation system filter panels.
Observed buildup on cooler doors and gaskets.
Observed buildup on pasta machine.
Observed grease buildup around fryer/grill station.
Observed dust buildup on walk-in freezer fan covers.
Observed heavy ice buildup at walk-in cooler doorway; person in charge cleaned at inspection.
Observed buildup on the exterior of the can opener; person in charge removed for cleaning at the time of inspection.
Observed buildup on bar soda gun holders; person in charge cleaned at inspection.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ice dumped into kitchen hand sink; person in charge removed at inspection.
Observed lemon wedge, drain stopper, and brown staining in bar hand sink; person in charge cleaned at inspection.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pork in walk-in cooler made Tuesday without date label; employee labeled at inspection.
Observed lasagna in walk-in cooler made Wednesday with Wednesday date sticker and 9/29 (Thursday) date on them; items were discarded due to being out of temperature.
Observed lasagna and rice in pizza make table cooler without date labels; employee corrected at inspection.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup on ice machine catch plate and front top surface; person in charge cleaned at inspection.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dried mashed potato mix stored in open metal can; employee removed for correct storage at the time of inspection.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bowl of raw eggs stored in shelf over unwrapped loaves of bread in the walk-in cooler; employee removed eggs at inspection.
Observed icicles hanging over food in walk-in freezer; person in charge moved food items and removed ice at inspection.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed kitchen sanitizer buckets testing at 100ppm quat; employee replaced at inspection.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Dec 28, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust buildup on ceiling vents in kitchen.
Observed dust buildup on ceiling and walls in dishwash area.
Observed black buildup on walls in dishwash area.
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: Observed food items in salad reach-in coolers and make table coolers above 41 degrees; food items in cooler for longer than 4 hours discarded; person in charge adjusted cooler thermostat temperatures.