Sunday May 27th, 2018 1:18AM

Food Inspections


Inspected by: Lydia Hoffhines
Inspection Date: 07/10/2017
Inpection Notes

Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)] More active managerial control needed in areas of: proper cooling methods, proper sanitizing of equipment/utensils/dining table tops, proper use of handwashing practices in relation to glove use. Improved food safety training needed for employees. It is the responsibility of the CFSM to ensure all employees who handle, or have responsibility for handling unpackaged foods, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Managerial control includes leading by example and correcting violations as they occur by showing employees proper corrective action. The CFSM must supervise and instruct employees in the technique of sanitary food handling, proper cleaning and maintenance of the facility, and offer a food safety training program according to the employee's assigned duties. Managerial control includes continued assessments to training needs specific to the food handling and facility cleaning practices observed in the establishment. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Accumulated grime debris and residues observed along baffle and interior food-contact components/surfaces of ice machines. Grime debris found in nozzles of tea urn spots when disassembled. Clean and sanitize food contact surfaces of ice machine according to manufacturer's requirements and frequently/thoroughly to keep rid of slime debris. Clean and sanitize tea dispenser nozzles/attachments at a frequency of at least every 24hrs. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Accumulated debris along blade of table mounted can opener. Clean food contact surfaces to sight and touch before sanitizing for storage or reuse. New Violation. 4-2B Violation of Code: [511-6-1.05(8)(a)] Slicer wiped down with soapy cloth and reassembled for use without being sanitized. Food contact surfaces of equipment must be sanitized before use after cleaning. Need to establish an approved cleaning procedure for staff to follow when cleaning and sanitizing clean in place equipment (equipment unable to be sent through warewashing machine or be submerged in 3 compartment sink for wash, rinse, sanitize). New Violation. 8-2B Violation of Code: [511-6-1.07(6)(b)] Spray bottles of different colored cleaners and sanitizers found in server station area, food prep area, and chemical supply closet without labels. Working containers (spray bottles filled from bulk supply) must be marked or labeled with the chemical's common name. COS- PIC labeled spray bottles accordingly. Corrected On-Site. New Violation. Violation of Code: [511-6-1.04(6)(e)] Employee prepared ambient room ingredients for Snake Bites, wrapped tightly in plastic wrap, and placed in walk-in cooler to cool. Product temperature was 60F at 11:00am and cooled down to 59F by 12:20pm- a difference of -1F over 80 minuets. Foods prepared with ambient room temperature ingredients must be cooled using a method that allows for the product to cool down to 41F within 4hrs. Recommended cooling options include: leaving foods uncovered and protected from overhead contamination during the cooling timeframe, placing foods in shallow pans, separating foods into smaller or thinner portions, using rapid cooling equipment such as chill blasters or freezers, frequent stirring of foods placed in a ice bath, using containers that facilitate heat transfer, or adding ice as an ingredient. COS- PIC removed Snake Bites from tightly wrapped plastic, spread product out on a sheet pan, and placed in walk-in freezer- product achieved 41F within 4 hours of preparation. Corrected On-Site. New Violation. 11D Violation of Code: [511-6-1.05(3)(g)] During inspection, PIC unable to locate food probe thermometer used for taking internal food temperatures. Food temperature measuring devices must be provided and readily accessible for use in assuring attainment and maintenance of food temperatures. New Violation. 12A Violation of Code: [511-6-1.04(4)(i)] Fish held in standing ice water in drawer of lowboy cooler. Unpackaged foods may not be stored in direct contact with undrained ice. COS- PIC drained fish and placed in new container with clean exterior food grade bag of ice placed over fish. Discussed option to use nested pans with drainage holes to catch melting ice as another approved alternative option. Corrected On-Site. New Violation. 12B Violation of Code: [511-6-1.03(5)(g)] Observed employee handling cut of meat at grill line wearing bracelet. With the exception of a plain ring such as a wedding band, food employees may not wear jewelry including medical information jewelry on their hands and arms while preparing food. COS- PIC discussed with employee, bracelet removed. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Wiping cloths used for wiping food prep surfaces stored submerged in buckets of detergent solution between uses. Cloths in-use for wiping counters and other equipment surfaces must be held between uses in an approved chemical sanitizing solution at a concentration according to manufacturer's requirement's. COS- Wiping buckets emptied and replaced with solution from quat dispenser, wiping cloth solution now registering 400ppm quat on test strips. Corrected On-Site. New Violation. 14B Violation of Code: [511-6-1.05(10)(a)] Pans and containers stored wetnested on ready-for-use clean utensil rack at warewashing area. After cleaning and sanitizing, equipment and utensils must be air dried or used only after adequate draining before having contact with food. PIC to discuss air drying practices with staff. New Violation. 14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Observed food employee wiping down prep tables where food crumbs/debris fell onto pots and pans stored upright on bottom shelves of tables. Cleaned equipment and utensils must be stored in a clean dry location where they are not exposed to splash, dust, or other contamination. PIC to discuss utensil storage and table cleaning practices with staff. New Violation. 15A Violation of Code: [511-6-1.05(6)(a)] Mop sink has deteriorated to pitted concrete that holds standing water and basin cannot be cleaned. Needs repaired/replaced with material that is smooth and cleanable and self drains. New Violation. 15B Violation of Code: [511-6-1.05(3)(h),(i)] During inspection PIC unable to locate quat test strips for measuring concentration of quat sanitizer at dispensing units or chlorine test strips used for measuring the concentration of sanitizer used at warewashing machine and 3 compartment bar sink. Test strips located after inspection were water damaged and/or had missing color indicator charts. Test strips used for measuring the concentration of sanitizers used in the establishment must be kept maintained for accuracy during use. PIC to order new test strips and teach staff on proper storage and routine use of strips for checking sanitizing solutions. New Violation.

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