Date of inspection: April 10
Violations: Multiple kitchen employees were observed not washing hands between tasks. To prevent contamination, employees shall wash their hands between tasks and when contaminated. Ensure hands are washed at an approved handwashing sink.
In the walk-in cooler, 6 cartons of eggs were observed being stored over a container of ready-to-eat chicken. To prevent cross contamination, all raw food shall be stored below any ready-to-eat food. At the time of inspection, the cartons of eggs were placed below the ready-to-eat chicken.
In the walk-in cooler, plastic containers of raw chicken were observed being stored over raw beef and raw shrimp. To prevent cross contamination, raw chicken shall be stored beneath raw beef, pork or shrimp. Place the containers of raw chicken beneath the raw beef and shrimp.
Multiple containers of food in the walk-in cooler were observed uncovered. To prevent contamination of food from the above environment, all food items shall be covered with a lid or wrapping. Place a lid or wrapping on the containers of food in the walk-in cooler.
Containers of boxes of food in the walk-in cooler and freezer were observed being stored on the floor. To prevent contamination from the premises, place any containers or boxes of food at least six inches off the floor.
The following food items on the buffet were observed holding between 52F and 59F:
1. One pan of melon
2. Two gallons of milk
3. One gallon of chocolate milk
4. One pan of salad mix
5. One small container of French dressing
6. One small container of ranch dressing
At the time of inspection, all the food items, except for the melon, were discarded. The pan of melon were placed in the walk-in freezer and then placed on ice.
The walk-in freezer door was observed in disrepair. Also, the inside surface of the walk-in cooler door was observed in disrepair. To prevent cold air loss and allow for an easily cleanable surface, replace the walk-in freezer door and repair or replace the walk-in cooler door.
On the bottom shelf of the prep table, the deli slicer was observed with food debris build-up. Also, cutting knives on the shelf were observed with food debris build-up. To prevent contamination, all food contact surfaces shall be cleaned and sanitized. When in use, Ensure the knives and deli slicer are clean and sanitized every four hours, and when not in use, after usage.
Note: Ensure the bottom shelves of prep tables are cleaned. Remove the items from the shelves and clean. Also, ensure the hood filter are removed and cleaned.
The handwashing sink was observed without hot water. To allow for proper handwashing, all handwashing sinks shall have at least 100F water. Repair or replace the plumbing to allow for the appropriate temperature of water.
The PVC pipe beneath the handwashing sink was observed leaking water. To allow for proper function, all plumbing shall be maintained in good repair. Repair or replace the handwashing plumbing.
Comments: Ensure any glue fly traps are removed, and if necessary, placed in an area where food prep or food movement does not occur. Also, glue fly traps can't be in a location where there are clean pans, pots, etc.
Reinspection will be conducted on or after 04/12/2017.
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