1: 0070 (1-14) & (16)) Observed numerous violations throughout establishment. Corrective Actions: It is the duty of the owner/person in charge to ensure that items are being cleaned, food is protected and within proper temperature ranges, and food safety measures are followed.
10: 3045 Observed the hand sink in the server station and both restrooms upstairs to be missing hand washing signage. Corrective Actions: Post sign to remind employees to wash hands before returning to work.
10: 2310 Observed hand sink in dish room to be filled with soiled rags. Corrective Actions: Employee removed. Ensure sink is clear for hand washing.
15: 470 Observed containers of food uncovered in 2 door reach in in kitchen and in steam well. Corrective Actions: Food shall be kept covered during storage and when not in use to protect from contamination.
16: 1770 (A) Observed potato slicer in dish room to have food debris/small flies on it. Observed slicer in Werk kitchen to have food debris. Corrective Actions: Clean after each use.
23: 840 Observed fries and baked potatoes sitting out from last night (per employee), around 70 degrees. Corrective Actions: Discard. Do not allow food to exceed 4 hour mark if sitting out.
23: 830 Observed inconsistent date marking throughout establishment. Some items labeled while majority were not. Corrective Actions: Establish a consistent date marking system to ensure food items are used or discarded within 7 days.
28: 3330 Observed container of clear liquid used to cleaned tables without label. Corrective Actions: Label with common name.
35: 790 Observed salmon and tuna still in reduced oxygen packaging in grill drawers. Corrective Actions: Remove from ROP prior to thawing. This is a REPEAT and has been discussed MANY times.
38: 3270 (1) (2) (4) Observed ants on floor in Werk kitchen. Observed small flies in kitchen and in dish room. Corrective Actions: Have a pest control operator come out. Facility needs to reduce other areas that are attracting pests to help reduce presence.
41: 570 Observed piles of soiled wiping cloths throughout kitchen, dish room, and Werk kitchen. Observed in use wiping cloths scattered on table tops throughout kitchen. Corrective Actions: Store in use wiping cloths in sanitizer solution. Employee placed in use cloths in a labeled container. When storing soiled cloths to be removed for washing, store in covered container as to not attract pests. Employee covered container.
44: 1960 Observed clear containers in dish room to be stacked while still wet. Corrective Actions: Allow utensils and equipment to air dry completely before stacking.
47: 1580 Observed all cutting boards throughout establishment to be heavily scored and visibly soiled. No longer smooth and easily cleanable. Corrective Actions: Resurface or replace.
47: 1570 Observed gaskets hanging off of prep unit doors. Observed back left door to reach in cooler unable to close. Corrective Actions: Maintain equipment in good repair. Broken gaskets can often not allow for doors to shut properly, affecting food temperatures.
48: 1530 Facility could not produce test strips for dish machine or 3 vat sink sanitizer. Corrective Actions: Obtain sanitizer to properly test the concentration of the sanitizer.
49: 1800 Observed racks next to fryer to have heavy grease build up. Observed food debris in bottoms of prep unit and freezers. Observed heavy grease build on fryers and bun toaster. Observed debris in bottom of oven. Corrective Actions: Clean. Establish routine cleaning schedule to prevent such heavy build up. Maintain clean throughout kitchens.
55: 3180 Observed food debris and splatter behind and underneath cookline. Observed mold behind 3 compartment sink and dish machine. Observed flour and food debris on equipment and on floor in Werk kitchen. Corrective Actions: Clean. Maintain clean.
56: 3200 Observed heavy grease and dust build up on the filters over cook line. Sign posted shows last cleaning was Nov 22. Employees do not know if it has been cleaned since then. Corrective Actions: Establish a routine cleaning schedule for hood system and filters.
Additional Comments
HIGHLY recommend a routine cleaning schedule! EHS can help provide resources if needed. Many are repeat violations - please ensure all staff are trained properly on food safety systems to ensure items are not becoming a routine issue.
Food Temperatures
Description
Temperature
State of Food
fries (from last night)
70 °F
Cold Holding
pasta (back RI)
43 °F
Cold Holding
pico de gallo (salad prep)
38 °F
Cold Holding
gravy (steam well)
150 °F
Hot Holding
mac & cheese (steam well)
146 °F
Hot Holding
baked potatoes (from last night)
70 °F
Cold Holding
bbq (steam well)
41 °F
Reheating
sliced tomatoes (prep)
41 °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
No records found
Equipment Temperatures
Description
Temperature
2 door freezer
2 °F
reach in cooler (Werk)
39 °F
2 door cooler
38 °F
grill drawers (4)
39 °F
RI freezer (Werk)
5 °F
upstairs walk in cooler
40 °F
grill drawers (2)
36 °F
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
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.
