|
Violation Code Number |
Inspection Item Description | |
|---|
| 10 |
| Adequate handwashing sinks properly supplied and accessible |
|
Upon arrival, the hand washing sink by the office in the kitchen was out of hand soap. Discussed with PIC, COS. Ensure hand soap is available at all hand sinks at all times.
6-301.11: Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
|
Sanitizer buckets in kitchen had a concentration of 100 ppm (q). The sanitizer dispenser in the kitchen above the 3 part sink is not working properly, the sanitizer was not fully dispensing out of the line. Discussed with PIC, do not use this sanitizer dispenser until it working properly. Ensure EcoLab is contacted to repair the dispenser, in the meantime, use the dispenser in the dish room or use the tablets. A follow-up will occur on 7/30/24 to check on sanitizer dispenser.
4-501.114: Chemical sanitizer for manual or mechanical operation shall meet proper criteria: (A) chlorine shall have minimum temperature (55F), concentration (100ppm), and pH (10). (B) Iodine shall have 68F, pH of 5 or less and concentration of 12.5ppm and 25ppm. (C) Quaternary ammonium shall have 75F, concentration based on label, and water with 500ppm hardness or less. (D) - (E) Meets EPA-label use and regulatory authority approval. (P) (F) Other chemical sanitzers in-use shall have EPA-registered label, display device registration number on devide and is operated and maintained in accordance with manufacturers instructions (Pf) |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
|
The sanitizer bucket in the downstairs bar had a concentration of 100 ppm (q). Discussed with employee, who stated the bucket had been made that morning, COS. Ensure sanitizer buckets are changed frequently during the day to properly sanitize food contact surfaces.
4-501.114: Chemical sanitizer for manual or mechanical operation shall meet proper criteria: (A) chlorine shall have minimum temperature (55F), concentration (100ppm), and pH (10). (B) Iodine shall have 68F, pH of 5 or less and concentration of 12.5ppm and 25ppm. (C) Quaternary ammonium shall have 75F, concentration based on label, and water with 500ppm hardness or less. (D) - (E) Meets EPA-label use and regulatory authority approval. (P) (F) Other chemical sanitzers in-use shall have EPA-registered label, display device registration number on devide and is operated and maintained in accordance with manufacturers instructions (Pf) |
| 21 |
| Proper hot holding temperatures |
|
Multiple items in the warmers had temperatures of 112-120F (probed) and an ambient temperature of 112F. PIC stated they had just been put in there after the lunch period. The gravies were warmed back up to 165, the other items were put in the other warmer. After the items had been removed, the warmer was back up to an ambient temperature of 140F. Ensure foods are promptly moved to the warmer from hot holding to prevent contamination.
3-501.16: (A) (1) TCS FOOD shall be maintained at 135F or above. Roasts can be maintained at 130F or above. |
| 21 |
| Proper hot holding temperatures |
|
Two containers of cheese sauce held on the steam table were observed to have a temperature (probed) of 130F. Discussed with PIC, sauces were put back on the stove and warmed back up to 165F and also turned the temperature up on the steam table. Ensure temperature of all items on the steam table are checked regularly to prevent contamination.
3-501.16: (A) (1) TCS FOOD shall be maintained at 135F or above. Roasts can be maintained at 130F or above. |
| 22 |
| Proper cold holding temperatures |
|
The prep cooler on the main line in the kitchen by the toasters was observed to have an ambient temperature of approximately 46-47F. After using a probe thermometer to check the temperature of various food items, the temperatures ranged from 45-50F. All items that had just been put in the cooler on this day were moved to a different cooler to cool to 41F. Other items that had been kept in the prep cooler since 7/17/24 or an earlier date were discarded. Do not use this prep cooler until it is repaired and properly holding the correct temperature of 41F or lower. A follow-up will be conducted on 7/30/24.
3-501.16: (A) (2) TCS FOOD shall be maintained at 41F or less. (B) EGGS not treated to destroy Salmonellae shall be stored at 45F or less. |
| 23 |
| Proper date marking and disposition |
|
Multiple items in different coolers were observed to be held past the 7 day maximum or not labeled. There was also a block of cheese and shredded cheese containing mold. A container of half and half in the downstairs bar was also observed to be not date marked. Discussed with PIC, all items were discarded. Ensure the dates on all items are checked regularly and discarded if past the 7 day maximum.
3-501.17: (A) Except for ROP, Refrigerated, RTE, TCS Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date/maximum of 7 days. Day of preparation is Day 1 (Pf). (B) Date marking may not exceed manufacturer’s use-by date (Pf). (C) Combined portions of food shall retain the date marking of the earliest-prepared food (Pf). (D) Approved date marking systems (C). (E) Does not apply to repacked from a bulk container (C). (F) Does not apply to shellstock (C). (G) Exemptions: prepared deli salads prepared according to 21 CFR 110; hard cheeses (39% moisture); semi-soft cheeses (50% or less); cultured dairy products (yogurt, sour cream, buttermilk); preserved fish (pickled herring, dried/salted); dry, fermented sausages (pepperoni); and salt-cured products (prosciutto and parma). |
| 38 |
| Insects, rodents, and animals not present |
|
Multiple drain flies were observed in the downstairs bar. Facilities shall be free of pests to prevent an infestation and contamination of food. Ensure methods of pest control are carried out to eliminate or control pests. Ensure drains are inspected routinely to control and monitor pests.
6-501.111: PREMISE shall be maintained free of insects, rodents, and other pests. If present (A) Routinely inspect shipments of FOOD and supplies (B) Inspect PREMISE routinely (C) Using methods, such as trapping devices Pf (D) Eliminate harborage conditions. |
| 47 |
| Food and non-food contact surfaces cleanable, properly designed, constructed, and used |
|
The walk-in freezer was observed to contain a large amount of ice on the fan. Discussed with PIC. Ensure the freezer is repaired to prevent future equipment failure.
4-501.11: (A) EQUIPMENT shall be maintained in good repair. (B) EQUIPMENT components shall be kept intact, tight, and adjusted to manufacturer’s specifications. (C) Cutting or piercing parts of can opens shall be kept sharp to minimize metal fragmentation. |
| 49 |
| Non-food contact surfaces clean |
|
The fan in the dish area was observed to contain a build-up of dust and debris. Non-food contact surfaces shall remain free of dust and debris to prevent contamination of clean dishes. Ensure fans and other non-food contact surfaces are routinely cleaned to prevent accumulation of dust and debris.
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 55 |
| Physical facilities installed, maintained, and clean |
|
The mop in the dish room was observed to be stored in the mop sink. Ensure mops are stored inverted or hanging to allow the mop head to air dry and prevent mold growth.
6-501.16: After use, mops shall be placed in a position that allows them to airdry without soiling walls, EQUIPMENT, or supplies. |