| 8-01-2024 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
|
1. Observed shelving across from warewashing area was beginning to flake and rust, this is no longer a smooth and easily cleanable surface. Repair so shelves are smooth and easily cleanable.
2. Observed shelving across from warewashing area had accumulation of dirt and grime. remove excess dirt and grime, increase frequency and efficacy of cleaning.
3. Observed light switch at entrance to dry goods had accumulation of dirt and grime. Increase frequency and efficacy of cleaning of this unit.
4. Observed a cork board on the wall near the entrance to the kitchen had been removed. The surface behind the corkboard is no longer smooth and easily cleanable. Repair the wall underneath so it is smooth and easily cleanable.
5. Observed that the shelves inside the dry good storage no longer had smooth easily cleanable edges and that the facility was using tape as a temporary fix. Tape is not a smooth and easily cleanable surface. Repair or replace shelving.
6. Observed that the condenser unit in the freezer was producing excess ice that is damaging the equipment and food packaging. Evaluate and repair unit as ice can damage equipment and is not a smooth easily cleanable surface.
7. Observed that condenser fans in walk in fridge had rust accumulation and flaking. Paint/repair/replace so units are smooth and easily cleanable
8. Observed that green epoxy metal shelving in walk in refrigerator has started to rust and chip which is causing debris accumulation. Repair/replace so this surface is smooth and easily cleanable.
9. Observed Floor sink below ice machine was no longer smooth and easily cleanable and had a large amount of grime accumulation. Remove dirt and grime and repair this floor sink so it is smooth easily cleanable and no longer constitutes and unnecessary debris accumulation point. Increase frequency and efficacy of cleaning.
10. Observed that drainpipe for ice machine was no longer 1 inch above the rim of the floor sink. Maintain all equipment that drains to a floor sink to ensure that the drain is at least 1in above the floor rim of the floor sink.
11. Observed that the dry racks for hanging pots and pans was no longer smooth and easily cleanable and had rust accumulation. Repair so this rack is smooth and easily cleanable .
12. Observed drainpipes and floor sinks in ware wash rooms had debris and dirt accumulation. Increase frequency and efficacy of cleaning to prevent accumulation of dirt and debris.
13. Observed that kitchen prep station that contains underground hood has multiple dials that no longer function and have created unnecessary debris accumulation points. Smooth these areas out so they are smooth and easily cleanable.
14.Observed that kitchen prep station with underground hood had leftover wiring from old equipment still attached to the counter. Remove this equipment as it does not serve a purpose to the facility and is a large debris accumulation point.
15. Observed facility was using cardboard to line shelving. Cease this practice. Cardboard is not a smooth and easily cleanable surface.
16. Observed dust and grease accumulation on grease filters throughout the inside of the kitchen. Evaluate and increase frequency and efficacy of cleaning of all grease filters; including those out of service or used less frequently.
17. Observed the prep refrigerators behind the griddles were not keeping a temperature below 41°F. cease holding PHF food in these refrigerators. Evaluate and repair so they consistently keep a temperature of 41°F or below.
18. observed 2 wells of the soup station were not keeping temp above 135°F. do not store potentially hazardous food in these wells until they are shown to hold temperature at 135°F. Evaluate and repair this unit or label wells that do not function properly and train staff not to hold PHF food in these wells.
19. Observed that the kitchen hand wash sink was no longer attached to the wall of the facility. Repair the hand wash sink so it is properly sealed to the wall.
Items 3/10/11/12/15/16/17/18/19 are due by 9.5.24 all other items under violation 35 due by 11.1.24
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
|
1. Observed facility serving potentially hazardous food from the prep refrigerator that was out of temperature by over 10°F all food outside of temperature was VCD'd.
2. observed butter left out at room temperature. Butter is considered a potentially hazardous food(PHF) as it has a water activity level above 0.85 and a PH level above 4.6. Any food identified as a PHF must be time or temperature controlled. Should time control be used, the time stamp must be located on the container holding food with the date and the time 4 hours from when the food was removed from temperature control. all time controlled food must be thrown away by the time noted on the time control stamp. (4 hours after being removed from temp.) Food using time control may not be returned to temperature control.
3. Observed that the hot holding soup unit did not keep the vegetable soup at 135°F or higher. soup was temped at 111°F. Potentially hazardous food shall be kept at 135°F or higher. soup VCD'd.evaluate and repair this unit or label this well as "Do not use"
4. Observed facility was storing food in prep refirgerators which did not consistently keep a temperature below 41F. Monitor refrigerator temperatures daily. Do not store potentially hazardous food in a unit that cant keep the temperature below 41°F at all times.
5. Observed facility was storing ice inside the prep refrigerators in order to lower the temperature of the refrigerators. Cease this practice. Ice does not keep temperature and requires replenishing. As such, it may not be used to keep temperature below 41°F. if the prep refrigerator does not keep temp in hot weather it may need servicing. Facility may need to evaluate ventilation if refrigerators can not keep temp on a hot day. do not use refrigerators that can not keep temp below 41°F. Reducing the amount of food stored in the refrigerator may also aid in lowering the temperature.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
|
1. Observed that the metal coving in the hallway near the walk in units was no longer smooth and easily cleanable. Repair this so it is smooth and easily cleanable.
2. Observed red quarry tile in kitchen is missing a large portion of grout causing debris accumulation points. Fill in space between tiles were grout has deteriorated so that floor is smooth and easily cleanable and does not have unnecessary debris accumulation points.
3. KITCHEN ENTRANCE Observed that area where stainless steel counter meets the wall was no longer a smooth easily cleanable transition and has become a debris accumulation point. Clean and repair this transition so it is smooth easily cleanable and no longer collect debris.
4. Observed the entrance to the walk-in refrigerator was no longer smooth and easily cleanable due to broken metal framing being held together with tape. Tape is not a smooth and easily cleanable unit. Remove tape and repair unit.
5. Observed that the wall corner where the red quarry tile meets the tan tiles in the hallway of the kitchen that the doorway wall edge was no longer smooth and easily cleanable. Repair so wall transition is smooth and easily cleanable and no longer constitutes and unnecessary debris accumulation point.
6. Observed that the doorway edges on the entrance to the kitchen from the front service area was no longer smooth and easily cleanable where the doorway meets the floor. Repair this transition so it is smooth and easily cleanable and no longer constitutes an unnecessary debris accumulation point.
7. Observed that the walk-in refrigerator has a second smaller area where the existing metal cove had been removed. This cove is required by food code. Repair this room so it has an integral cove with 3/8 radial cove. Vinyl topset coving is not allowed. Cove shall be at least 4in up the wall and shall be integral with floor and wall.
8. Observed that the FRP in the small room of the walk-in unit had been repaired using tape. Tape is not a smooth easily cleanable surface. Repair so this transition is smooth and easily cleanable.
9. Observed that there was a large crack in the floor/wall transition between the walk in entrance and the coving next to the door. Repair this crevice so it is smooth easily cleanable and no longer a debris accumulation point.
10.Observed a broken cove in the hallway of the coffee/beverage station area in the front of the facility. Repair this tile cove.
11. Observed that the cove tile behind the ice machine was chipped causing a debris accumulation point. Repair.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)
| 1.00 |
Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.
Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
|
Observed that the mens restroom ceiling light fixture was broken. all equipment shall be in good and working condition. repair the fixture.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 3.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
|
1. observed that the knife holder had visible food debris and was holding knives for use. Cease this practice, increase frequency & efficacy of cleaning of knife holder. Do not store knives in a contaminated knife holder.
2. Observed that the stainless steel hanging shelf for dishes was observed to have grime & dust and sticky to the touch. Increase frequency & efficacy for cleaning. do not store clean dishes on contaminated surfaces.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 0.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or 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.
|
[3][60] Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 1.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
|
1. Observed that the hand wash facility did not have an available trash can at time of inspection as it had been moved and used for food prep. Hand wash sinks shall have a refuse bin available at all times. not having a refuse bin present discourages hand washing, cease this practice.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
|
Observed that the facility had a dessert topping bar which had food stored inside for preparing pancakes and other items. The dessert topping bar was observed to be in the open without a lid or cover from contamination from above. provide a lid or cover for all food not actively being prepped/served.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 8-01-2024 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
|
1. Observed a lack of a thermometer inside the stand alone fridge by the kitchen entrance nor inside the prep refrigerators. Supply an accurate thermometer within +/- 2°F accuracy in all refrigerators.
2. observed facility did not have a working probe thermometer. have an available prove thermometer present at all times to ensure food is being cooked to the proper temperature before serving.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|