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03/23/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a Certified Food Protection Manager.
Corrective action: Provided handout to obtain Certified Food Protection Manger to the person in charge.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored above food on the food preparation table.
Corrective action: The person in charge threw away the employee beverage to prevent contamination.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Ice was present in the basin of the hand washing sink at the service area.
Corrective action: Educated the person in charge that hand washing sinks should be used for hand washing only.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand washing at the service station.
Corrective action: The person in charge provided paper towels immediately.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were stored above 41°F in the single door reach-in refrigerator below the espresso machine: whole milk (47°F-48°F), 2% milk (49°F), fat free milk (48°F), oat milk (47°F), coconut milk (48°F), soy milk (48°F), half and half (48-49°F), whipped cream (50°F).
Corrective action: The person in charge turned the unit colder. Discussed monitoring the unit with the person in charge. All items were discarded.
Half and half (48°F) was stored above 41°F next to the coffee makers in the coffee bar area.
Corrective action: The item was discarded.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
Four chemical spray bottles in the chemical closet were not labeled as to their contents.
Corrective action: The person in charge labeled the spray bottles as to their contents.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The caulking on the three compartment sink was soiled.
|
|
11/04/2019
Inspection, Routine
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
- The cart in the ware washing area was rusted.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The fan guards on the fan guards in the walk-in refrigerator were soiled with dust.
- The door gaskets on the reach-in refrigerated drawers to the left of the hot holding unit below the service window were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The basins of the three compartment sink at the coffee kiosk were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the three compartment sink in the kitchen ware washing area was soiled.
- The caulking on the hand sink near the cook line was soiled.
|
|
05/09/2019
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was observed on a shelf above single use equipment.
Corrective action: Person in charge moved drink.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Handwashing signs reminding employees to wash their hands were not located at each hand sink.
Corrective action: Provided hand washing signage to chef.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P)
The final sanitizing rinse of the dish machine did not reach 160°F on the dish surface.
Corrective action: The chef was able to correct the violation on site after multiple runs of the dishwasher. Discussed testing the dish machine daily.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The blade of the table mounted can opener by the tilt skillet was soiled. The coffee spouts were soiled on the coffee maker by the soda machine.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F in the cold holding unit by the pasta boiler: cooked zucchini (49°F), gnocchi (56°F), shell pasta (52°F), salmon (47°F), veggie burger (51°F).
Corrective action: all items were removed from the unit and voluntarily discarded.
Skim milk (51°F) and soy milk (47°F) were above 41° by the self service coffee station.
Corrective action: Carafes were removed from service and new carafes were brought out.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Sanitizer buckets were stored on the floor throughout the facility.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The scoop in the shell pasta by the pasta boilers was not constructed with a handle.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single use coffee filters were stored uncovered and unprotected from contamination.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets on the hot box across from the butcher block were torn. The door gasket on the salad refrigerator by the soda machine was torn.
4-501.12 Cutting Surfaces (C)
The cutting boards on the preparation table across from the Rational were scored.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking behind the veggie sprayer sink and the three compartment sink were separated from the wall. The caulking below the hood flashing above the rational and oven was missing.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing
The facility did not have high temperature measuring devices for the ware washing machine.
Corrective action: Facility will order test strips immediately.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The grill below the prepackaged coffee drinks was soiled. The back plate behind the soda machine was soiled. The cabinet below the self service coffee area was soiled. The exterior of the Rational by the flat top grill was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the preparation table across from the Rational was soiled. The floor below the soda boxes was soiled. The floor below the Rational by the fryers was soiled. The floor drain below the preparation sink by the soup warmers was soiled. Standing water was observed on the floor below the soda machine.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
Two lights in the hood above pasta boiler were not functioning.
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03/28/2018
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Soup was 119°F in the tall reach in hot holding unit across from the cook line. The soup was reheated to 165°F and placed back in the hot holding unit.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cold top refrigerator on the cook line: tofu (45°F), arugula (45°F), cooked broccoli (47°F) and cooked squash (45°F). All potentially hazardous food items in the refrigerator were moved to another refrigerator and the facility will have the unit repaired. Mixed greens (50°F) and sliced tomatoes (48°F) were above 41°F on ice next the beverage station on the back side of the cook line. The items were moved to a refrigerator and ice baths were discussed. Follow up to occur.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine did not achieve a dish surface temperature of at least 160°F during the hot water sanitizing cycle. The facility will sanitize dishes in the three compartment sink and have the dish machine repaired. Follow up to occur.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A container of cornmeal in the pizza preparation area was not labeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Oranges by the juicer in the front service area were not protected from contamination. Boxes of oatmeal and rice were stored on the floor in the dry storage area. Chicken and beef was improperly thawing while sitting out on the cook line butcher block.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were becoming scored and not smooth or easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A bag that was not smooth and easily cleanable was used to tie together the soda lines in the beverage station. Several gaskets on the cook line refrigerator drawers were torn.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored in room temperature water on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sinks across from the cookline and in the ware washing area were not fully sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor below the soda machine was soiled with dust.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights in the cook line hood were not functioning. A light in the walk-in refrigerator was not functioning.
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|
02/27/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of giant white beans was stored with wholesome cans on the can storage racks.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squeeze bottles on the cook line were unlabeled as to their contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking around the cook line salamander was in disrepair and inadequately sealed. Packing paper was on the front of the ice machine near the patient area and was not smooth and easily cleanable.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the bottom left drawer below the middle cold top refrigerator on the right side of the cook line was soiled with food and debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked wet on the dish shelf across from the dish machine.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ice machine floor drain next to the patient area was soiled with dirt and debris.
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10/10/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several moldy strawberries were stored with wholesome ones in the walk-in refrigerator. One dented can of peruvian peppers, two dented cans of tomato paste, and one dented can of thin soy sauce were stored with wholesome cans on the can rack in the dry storage area.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored directly behind blueberries in the suite #1 drawer style refrigerator across from the steam table.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The Ahi Tataki on the menu was not designated with an asterisk indicating that it is able to be ordered raw or undercooked.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was present in the basin of the wait station handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage was stored on the preparation table in the large preparation area.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items measured greater than 41°F in suite #3 drawer style refrigerator: cooked pasta (47°F), beef steaks( 44°F), salmon (44°F), hamburger patties (44°F), cooked salmon (45°F), leak and bacon mix (45°F) and raw tuna (49°F for longer than 4 hours). Cooked plantains measured 49°F in the suite #2 drawer style refrigerator. Goat cheese (44°F) and mozzarella cheese (44°F) measured greater than 41°F in the pizza preparation cold top refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A butane torch was stored directly beside single service articles on the cook line.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer concentration in the barista area measured greater than 400 ppm quaternary ammonia.
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02/26/2016
Inspection, Routine
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Tomato soup was 46°F after cooling over night in the walk-in refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Mint goat cheese (47°F) was above 41°F in the cold top refrigerator next to the hand sink on the cook line. Cooked asparagus (45°F) was above 41°F while on ice on the cook line. The following items were above 41°F in the drawer-style refrigerators on the cook line: cooked rice (45°F), cooked noodles (44°F), raw beef (44°F), ground beef patties (44°F), smoked salmon (50°F), and raw fish (46°F). The following items were above 41°F in the pizza cold-top refrigerator on the cook line: ground sausage (48°F), goat cheese (48°F), mozzarella (46°F), cooked peppers (48°F), blue cheese (49°F), cooked chicken (48°F), and roast beef (48°F).
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final rinse cycle on the kitchen dish machine did not achieve a minimum temperature of 160°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of butane was present on top of the microwave on the cook line. Several chemical spray bottles were stored hanging from the hand sink in the dish machine area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A bottle of water and several bottles of oil were unlabeled as to their contents on the cook line. A container of powdered sugar was not labeled as to its contents on the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of oatmeal were present on the floor in the dry storage area. Chicken soup was observed cooling in a large, covered container in the walk-in refrigerator. Dried spices, cornmeal, and pistachios were uncovered and unprotected from contamination on the cook line.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A cutting board was severely scored in front of the microwave on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A rubber band was wrapped around a knife handle in front of the pizza cold-top refrigerator on the cook line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade for the can opener was soiled on the food preparation table next to the blast chiller.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored unprotected from contamination on the cook line.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored uncovered and unprotected from contamination in the front coffee area.
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|
04/27/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored on a shelf below the preparation area next to the cold top refrigerator.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The hand sink next to the back preparation sink did not have soap or paper towels available. The hand sink in the back server station did not have paper towels available. Soap was not present at the ware washing sink across from the dish conveyor.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Mouse droppings were present in the dry storage area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several squirt bottles of oil and water on the cook line were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Croutons, crackers and sunflower seeds were uncovered and unprotected from contamination on the cook line. White bean soup was cooling improperly in a large containers with lids on in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards on the cook line and on the clean dish rack were scored and not smooth or easily cleanable. The non-stick cooking surface of several pans throughout the kitchen was chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gasket on the reach-in freezer next to the fryer was torn. Tape on the handle of a branding tool on the cook line was not smooth or easily cleanable. Unapproved foil was used to line the tray underneath the stove.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade on the can opener was soiled with debris. The salad dressing bottles in a drawer next to the back preparation sink were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hood over the cook top was soiled with dust.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters on the coffee machine in the back server station were stored unprotected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A copper pipe on the cook line was leaking. Unapproved plastic bottles were attached to preparation sink draining pipes.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee items were stored on a shelf below the preparation area next to the sandwich cold top.
|
|
01/16/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of onions was stored with wholesome cans in the dry storage room.
|
| 01e - Critical |
| Food Source: Date marking |
|
Inspector Comments: Several refrigerated potentially hazardous foods held for more than 24 hours were not properly date marked.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the counter by single service cups at the coffee bar area.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitizing rinse on the dish machine did not reach 160°F on the dish surface.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the hand sink by the three compartment sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ceiling around the condenser fan in the walk in freezer was soiled with ice accumulation.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the rack by the dish machine were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several tongs were stored hanging at hip height on the cook's line.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters above the coffee maker at the wait station were stored uncovered and unprotected from contamination.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the walk in freezer was not functioning.
|
|
01/23/2014
Inspection, Routine
|
| 01e - Critical |
| Food Source: Date marking |
|
Inspector Comments: The facility was not adequately date marking foods for a highly susceptible population as observed by the following: not placing a date on stored potentially hazardous foods, placing an 8-9 day shelf life on potentially hazardous foods, and allowing foods to exceed their shelf life.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked rice was stored at 126°F in the room service hot holding wells.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were 47°-50°F stored in the pizza preparation cold top refrigerator: cheese, pepperoni, sausage, caramelized onions, chopped eggs, and sliced tomatoes.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: An unapproved wood strainer was present in the bakery area. Bowls of salad were stored in a refrigerator meant for the storage and display of packaged food in the main waitstation area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice build-up was present on the walls of the reach-down freezer in the room service area. The panini presses on the cook line were soiled with grease and food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of a can of tiramisu sauce in the bakery area was soiled with food residue. The door gaskets on the west side cook line drawers were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean plastic containers were stacked wet on a shelf in the bakery area.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored uncovered on top of the coffee/tea brewers in the main waitstation.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handles on the west side cook line handsink were soiled. Backflow prevention devices were not installed on the coffee machines in the main waitstation.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk-in freezer was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the walk-in freezer was not operational.
|
|
10/21/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two severely dented cans of ketchup were stored with wholesome cans on the rack in the dry storage room. A moldy tomato was stored with wholesome tomatoes in a box in the walk-in refrigerator.
|
| 01e - Critical |
| Food Source: Date marking |
|
Inspector Comments: Several packages of various kinds of cheeses stored in the walk-in refrigerator were held past their use by date for highly susceptible populations. Several potentially hazardous foods stored in the walk-in refrigerator were not marked with a use by date for highly susceptible populations.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee involved in food preparation donned gloves without first washing her hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee used the waitstation handsink to rinse out a coffee brewer.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw fish and cooked noodles were both 46°F stored in the cold drawers below the cook line flat top grill. Cooked, chopped chicken and cut melon were 50°F and 46°F, respectively, in the salad bar.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water of at least 100°F was not supplied to the handsink near the two basin food preparation sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw ground beef was inappropriately stored over raw steaks in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A refrigerator in the waitstation intended for the storage of prepackaged products only was used to store potentially hazardous salads. A raw wood strainer was present at the food preparation sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was used to line shelves in the waitstation.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of a can of tiramisu topping was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were inappropriately hanging at knee level on oven handles on the cook line. The handle of a pair of tongs was stored in contact with pita chips near the food service window.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service bowls were stored with their food contact end up on a shelf in the preparation area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Ice was present in a light fixture in the walk-in freezer. A light in the walk-in freezer was not operational.
|
