4-601.11 (A); Priority Foundation - Numerous stacked food containers had old stickers and sticky residues on exteriors (residues on pan exteriors can stick to interiors of pans stacked on top). Several scoops and hand slicer were soiled but being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
1.5
16.
4-602.12; Core - Interiors of a few microwave ovens were very soiled...Cavities and door seals of microwave ovens shall be cleaned at least every 24 hours...Increase cleaning frequency of microwave ovens.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart). Air temperature of far left make line bottom was 48F...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding TCS* foods at incorrect temperatures.
1.5
33.
4-301.11; Priority Foundation - One refrigerated make line unit bottom was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain cold TCS* foods at proper temperatures...CDI by removing TCS* foods from this unit-discarding or properly refrigerating. Repair this unit so it maintains air temperature at 41F or less.
0.0
38.
6-501.111; Core - A few live house flies were observed in kitchen and dining area...The premises shall be maintained free of insects and other pests...Rid the facility of flies using methods approved for food service establishments.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and beverage glasses were stacked while wet. Several plates and other food containers were stored with food contact sides up, and some were stored on soiled shelving...Clean equipment and utensils shall be stored on clean, dry surfaces, in a self-draining position that allows air drying and covered or inverted...Separate food containers and glasses so they completely air dry before stacking. Cover or invert clean plates/containers on clean surfaces.
0.5
45.
4-903.11(A) and (C); Core - Some coffee filters were unprotected/uncovered...Single service food/beverage items shall be protected from contamination...Keep filters in their original plastic bags or in covered container.
0.0
47.
4-501.11; Core - Interior metal plate of one reach-in refrigerator door was damaged/cracked (with gaps between metal plates and doors). Several shelves in walk-in cooler and reach-in refrigerators were rusty and/or peeling...Food service equipment shall be kept in good repair...Repair damaged refrigerator interior plate/door, and replace damaged shelves with similar approved shelving.
0.5
47.
4-501.12; Core - Some small cutting boards had scratches and dark stained areas...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
0.0
48.
4-501.14; Core - Several water holes in top dish machine water sprayer were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure equipment performs its intended function...Increase cleaning frequency of dish machine sprayer holes.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interiors/exteriors of reach-in refrigerators/freezers, their doors, door frames and handles, refrigerator exterior vent grates/covers, condenser coils and adjacent areas (grease/dust build-up), fryer interior bottoms (grease build-up), wire and solid metal shelves/cabinets, dunnage racks, food prep sink interiors, speed racks, refrigerated drawers and drawer frames, shelves/areas above refrigerated make line tops (food splattering)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
0.5
51.
5-205.15; Core - When water is turned completely off at back kitchen mop sink faucet, water continues to run through hose (with spray nozzle on end). Cold water faucet knob at 2-comp sink food prep sink was stripped. At dish machine spray rinse faucet, no hot water is available (only somewhat warm water) due to possible cross-flow of cold water into hot water line. Also, when hot and cold water are completely turned off at this faucet, water continues to flow through rinse arm...The plumbing system and its components shall be maintained in good repair...Repair faucet leaks, stripped faucet knob and improperly functioning rinse arm faucet.
1.0
54.
5-501.114; Core - Drain plug on one dumpster was damaged (hole in it)...Trash/recycling receptacles with plugs shall have plugs in place...Replace the damgaed drain plug.
0.0
54.
5-501.116; Core - One kitchen trash can was very soiled exterior, interior and handles...Trash/recycling receptacles shall be cleaned frequently enough to prevent soil build-up...Increase trash can cleaning frequency.
0.0
55.
6-501.11; Core - Observed soiled vent hood filters above cooking, some ceiling light shields, flooring under main food preparation/cooking areas, wall in dish machine area, and sides/edges of bathroom doors and toilet stall doors...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Caulk was missing or damaged between handsinks and adjacent splash guards and between some sinks and walls. Observed slight dripping from seam in walk-in cooler ceiling...Physical facilities shall be kept in good repair...Replace damaged/missing caulk and repair cooler leak as needed.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
5-205.11; Priority Foundation; At the start of the inspection a rolling cart was blocking the handwashing sink near the three compartment sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The cart was moved away from the handwashing sink.
0.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but had wet and dried food debris on the surface of the dishes. There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine to be washed again.
1.5
16.
4-602.12; Core; There were two microwave ovens that were very dirty. The inside of both units had dried f debris on the inside from the night before. The cavities and door seals of microwaves ovens must be clean if heavily soiled.
0.0
21.
3-501.16(A)(1) ; Priority; Cooked Shrimp was held at 86F, French Onion Soup was held at 112F, Spinach dip was held hot at 86F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked Chicken was held cold 49F, Cooked Rice was held cold at 48F. Cheese was held cold at 47F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection.
1.5
35.
3-501.13 ; Priority Foundation; Salmon were left in sink of seating water to thaw. Food must be thawed by using the following methods: under running water not to exceed 70F, as a part of the overall cooking process, in a cold hold unit. CDI.. Cold running water was placed over the food.
0.5
39.
3-305.12; Core; In the walk-in cooler two buckets of pickles were stored on the floor in the walk-in cooler. Food must be stored in a manner to prevent contamination. CDI.. The pickles were placed above the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
47.
4-501.11; Core; There was a cold hold unit door that had to have a dried towel stored in the door so that the unit could stay closed. All equipment must be in good repair.
0.0
47.
4-501.12; Core; There were several small white cutting boards that had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean door handles on the microwave ovens. Clean the storage shelve. Clean the gaskets on the cold hold units. Clean the stove tops. Clean the shelves in the dry storage room. Clean the speed racks and rolling carts. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the ceilings above the food prep areas to remove the dust and debris. Clean the floor near the cooking equipment and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; There was a hand towel in the handwashing sink as you enter the kitchen. A handwashing sink may not be used for purposes other than handwashing. CDI.. The hand towel was removed from the handwashing sink and placed in the with the dirty linen.
0.0
16.
4-602.11; Priority; There was a small amount of pink and black growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine was cleaned during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; There were several trays of cooked ribs that were being held cold at temperatures that ranged from 48-50F. There were several containers of salad mix that were being held at temperatures that ranged from 47F to 49F. This potentially hazardous food must be held cold at 41F. CDI.. The ribs were placed in the walk-in cooler and cooled down to 41F before the end of the inspection. The salad mix was cooled down to 41F.
1.5
23.
3-501.17; Priority Foundation; There were five pans of ribs in the walk-in cooler that were not date marked. Food kept in the kitchen for over 24 hours must be date marked. The date marking can be the consume by or preparation date. The food will have a 7 day shelf life since the cold hold units must be maintained at 41F. CDI.. The ribs were date marked.
1.5
38.
6-501.111; Priority Foundation; There were flies present in the kitchen. The premises must be maintained free of insects and other pests.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
0.0
45.
4-903.11(A) and (C); Core; Single service items were stored under dusty equipment with the food contact portion facing up. Single -service items must stored so they are not exposed to splash, dust, or other contamination. CDI.. The single-Service items were stored with the food contact portion facing down.
4-601.11 (A); Priority Foundation; Numerous pans were stored as clean on the pan storage rack but still had food debris in them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI - Pans were placed back in the dishwashing area by the manager to be rewashed.
1.5
20.
3-501.14; Priority; Penne pasta was made at 9:12am. Checked at 12:00pm and the temperature was 85 degrees F. Checked again at 1:10pm and the temperature was 75-80 degrees. Cooked foods must reach 70 degrees F within 2 hours, then 41 degrees or less within the next 4 hours. The pan was tightly covered with foil and would not have cooled within the proper time period. Reduce amount of dense food in pan, do not cover while cooling and place on top shelf so nothing can fall into it. May cover food once it has cooled to 41 degrees F or below. CDI - Pasta was reheated to 165 degrees F and the cooling process restarted.
1.5
23.
3-501.18; Priority; Turkey ham was stored in refrigerator with a discard day of Wednesday (yesterday). Foods must be discarded on time. CDI - Manager discarded product during the inspection.
1.5
43.
3-304.12; Core; Scoops were stored in 125 degree F water. The scoops must be stored in water at least 135 degrees F, in continuously running overflowing water (such as a dipper well), or in a clean empty container. CDI - Manager placed scoops in a clean empty container.
3-501.14; Priority; Two pans of ribs cooling overnight were 55 degrees F at 1:00pm.
(A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (ie. cooked ribs) shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less.
CDI - Ribs were discarded by employee.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods were being removed from a refrigerator that was discovered as non-working upon opening this morning. Rather than discard all the food, the Asian chicken, yogurt and cut leafy greens were placed in the walk-in at 67 degrees F. CDI - Manager discarded foods during the inspection. An invoice was provided showing refrigeration company had already visited and ordered parts.
1.5
33.
3-501.15; The method used for cooling the ribs was inadequate. Ribs were tightly covered with plastic wrap and foil in deep pans. Keep foods uncovered during the cooling process to facilitate rapid cooling. Also recommend spreading ribs out on a sheet pan rather than stacked together in a pan. CDI - Educated employee responsible and left printed cooling instructions.
0.5
43.
3-304.12; Core; Scoops were stored in 105F degree water. Scoops shall be stored in water at least 135F degrees or a clean empty container.
0.5
49.
4-601.11(B) and (C); Core; Inside top of the ice machine and the bottom of the freezer are soiled with black residue and food crumbs. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
54.
5-501.113; Core; The top dumpster lids and one sliding side door was open. Keep lids and doors closed at all times.
