10: 2190 (A) All handsinks in the facility were unable to provide the required minimum warm water for proper hand washing. the majority of the hand sinks all temped out at a maxcimum of 76°F. With one stand alone sink by the main kitchen line temping at 95°F after several minutes of constant flow. Hand sinks in the restrooms were all at 76°F Corrective Actions: Every handsink in the facility must be able to continually provide at least 100°F hot water ond emand at all times. The facility will need to immediately determine the cause of the improper hot water caopacity and repair. Will follow up within 48 hours for repair.
20: 800 The facility was storing gravy in the walk-in cooler that was placed in at ~0845 to cool and at 1211 the gravy was temping at 84°F. The gravy was not properly cooling quickly enough to meet the safety standards for proper cooling. Corrective Actions: Cooling must be carefully monitored to ensure that any food product prepared meets the minimum standard check points for proper cooling. The food items must drop in temperature from 135°F to 70°F within two hours and from 70°-41°F or below within four hours. If cooling thresholds are not met within these time frame then corrective actions must be taken to remedy the error. In this case, the manager was allowed to rapidly cool the food product down in the freezer with and ice paddle or bath to bring the temp down as required.
46: 0580 (B) (C) (D) Staff were observed wearing gloves and cooking foor, touching utensils used in cooking, opening drawers, doors, retrieving food, placing food in the grill and then plating food with their gloved hands. Corrective Actions: Gloves are used to protect food and not a persons hands. When plating prepared food with the gloved hands it provides a means of potential cross-contamination with the environment. The facility should use their cooking utensils, which are cleaned evry 4 hours, to plate food and adjust as needed. Prevent improper glove use by having employees only use utensils to plate food and not their gloved hands.
47: 1570 The hand sink by the freezer is in need of repair to reseal and secure to the wall. The freezer door threshold will need to be repaired which is currently being held in place by tape. Corrective Actions: Repair the equipment to meet original manufacturer designs and intention. the hand sink must be sealed and secured to the wall to prevent further damage. Repair the freezer door's threshold to allow for proper sealing when closed and allow for easy cleaning.
49: 1770 (C) The facility had equipment surfaces and utensil holders soiled with food debris, grease or other residue. These include drawers in the server area, utensil holders in the main kitchen line, the shake machine had some build up along the mixing shaft. Corrective Actions: These areas must be routinely cleaned to ensure that minimal build up occurs to protect food or food contact surfaces from being contaminated. Increase the cleaning frequency of these areas to ensure that they are wiped down and cleaned as spills occur or at the end of the day to minimize build up. Manager on site directed staff to clean areas noted.
50: 2120 The facility appeared to not be able to meet peak hot water demand during the inspection. At multiple points the hot water system was able to provide the minimum temperatures required at the hand sinks. About one month ago they had the hot water distribution pump replaced on the system due to other issues. Corrective Actions: Recommend calling in the service provider to conduct a performance check on the system and determine why hot water was unavailable. Hot water must be present in the food facility to facilitate proper hand washing and cleaning. Manager on site called in a service request during the inspection.
55: 2790 The facility had had mutiple areas of distress in the facility on their walls, floors and the grouting. In the main kitchen area there are mutiple locations where tiles are missing from the wall-to floor junction by hand sinks. The grout in the server area was in need of resurfacing due to grout erosion, which is trapping water, grease and food debris, and some areas tiles have not been properly replaced. Corrective Actions: Recommend conducting a complete qwalk through of the facility to determine where all repairs need to be conducted so that the facility may repair all surfaces at once. The facility must have all indoor surface characteristics meet the minimum standard of smooth, durable and easily cleanable. This would entail have all grout resurfaced and leveled with the approved tiles in all areas where food service is conducted. The wall-to-floor junction will need to be properly coved and sealed to prevent water entrusion or entrapment which will aid in cleaning and preserve the life of the flooring.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Sausage Links
138 °F
Hot Holding
Sliced Tomato
40 °F
Cold Holding
Pancake Batter
40 °F
Cold Holding
Ham
39 °F
Cold Holding
Crepes
41 °F
Cold Holding
Gravy
84 °F
Cooling
chicken
176 °F
Cooking
Gravy
156 °F
Hot Holding
Steak
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Chemical
50
Chlorine
118 °F
No records found
Equipment Temperatures
Description
Temperature
2-Door Cooler
38 °F
Walk-in Cooler
38 °F
2-Door Stacked Cooler
36 °F
walk-in Freezer
16 °F
Prep Unit
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
