||Specialized processing methods -reduced oxygen packaging
||Does not have a variance
||Found a package of meat in a vacuum sealed package, and found beef short rib in a vacuum sealed package in the basement meat walk in cooler. These packages were the same size as the vacuum package supply in facility, and did not appear to be commercial products as there were no labels and pic could not provide any statements or boxes indicating from a commercial licensed source. Pic corrected by discarding meats in vacuum sealed packages. Found a piece of meat in a vacuum sealed package with " 140 degrees 4 and half hours" written on package in the walk in cooler. Pic states he doesnot know what marking mean and where this came from. Pic corrected by discarding meat. Found several pieces of sous vide equipment in the basement and main kitchen areas. Found at least 5 boxes of packages for vacuum packaging on the shelf in the basement prep area, and was denied access to room/closet next to shelf with vacuum packaging. To correct verify that no one in facility is using vacuum sealer or preparing food using sous vide method as a variance is required. This violation has repeated and a risk control plan is required to be submitted. ,
||Cooked food(s) cooled
||walk in cooler shelf
||From 135 degrees f to 70 degrees F for more than 2 hours
||Found time/temperature control for safety (tcs) food, a pan of potatoes 54°F which was made the previous day not properly cooled in the basement walk in cooler. Pic corrected by discarding potatoes has been instructed to monitor and ensure tcs food is cooled properly. ,
||Equipment, Food-Contact Surfac
||Food-contact surface(s) Utensil(s)
||prep area wall
||Found soiled knives on the knife storage pad on the wall by the 3 compartment sink. Pic corrected by cleaning knives and was instructed to monitor and ensure employees are cleaning knives after use and before placing knives on the knife storage pad. ,
||Manual and Mechanical Warewash
||Quaternary ammonia solution
||Not immersed in A concentration specified on manufacturers label
||Use a quat test kit and found the sanitizer in sanitzing buckets and flowing from the basement quat dispenser at about 100 ppm, below manufacturer's specification of 200 to 400 ppm. To correct call for repair and use test kit to manually mix sanitizer or use the upper level quat dispenser. , ,
||Preventing Contamination from
||wait station counter
||Handled with bare hands
||Observed employee in the waitstation handle and cut bread with bare hands. Observed employee in the bar handle, that is zest lemons with bare hands. Employees corrected by wearing gloves. Pic has been instructed to monitor and ensure employees are handling rte, tcs food with gloved hands or utensils. ,
||Ready-to-Eat, Potentially Haza
||Ready to eat, potentially hazardous food(s)
||Beyond consume by date
||Found ready to eat (rte), time/temperature control for safety (tcs) food- ham in meat walk in cooler, watermelon in produce walk in cooler, sauce in 2 door reach in cooler, tartar sauce and other sauces in the salad/dessert prep top cooler, and coleslaw in the drawer prep top cooler on cooking line passed it's 7 day datemark. Pic corrected by discarding rte, tcs food passed it's datemark, and has been instructed to monitor and ensure employees are checking dates and discarding items passed it's 7 day datemark. ,
||Ready-to-Eat, Potentially Haza
||Commercially processed ready to eat potentially hazardous food(s)
||Without date of consumption marking
||Found ready to eat (rte), time/temperature control for safety (tcs) food, opened - half gallons of milk, whipping cream, heavy cream without 7 day (day opened/prepared + 6 days) datemark in the 2 door reach in cooler. Found rte, tcs food various facility made sauces in the salad/dessert cooler with 8 day datemarks. Pic corrected by having employees provide 7 day datemarks, and has been instructed to monitor and ensure employees are datemarking appropriate items. ,
||When to Wash
||Did not wash hands after handling soiled equipment, surfaces, utensils
||Observed employee continuously handle soiled dishes and clean dishes without washing hands. To correct retrain employee to wash hands prior to handling clean dishes. ,
||Equipment and Utensils, Air-Dr
||Clean equipment and utensil(s)
||dishwashing area shelf
||Observed employee using a cloth to dry dishes coming out of the dishwashing machine. To correct discontinue drying dishes and allow dishes to air dry or adjust rinse drying agent on your dishwashing machine meet your needs.
||Food Storage Containers, Ident
||storage area shelves
||Found numerous containers of ingredients without labels in the basement prep area and storage area shelves. To correct provide labels for containers of food.
||Lighting intensity at work levels
||cooking area hood
||Less than 50 foot candles
||Found light not working in cooking hood. To correct repair/replace light.
||Physical facilities Wall(s)
||prep area floor/wall juncture
||In poor repair
||Found the coving in the basement prep area loose and laying on the floor. Found ceiling tile above the dishwashing machine missing. To correct repair/repalce coving and ceiling tile.
||Cleaning, Frequency and Restri
||Physical facilities/structures floors
||cooking/preparation area floor
||Found the floor under equipment, edges and corners on the cooking area soiled with accumulation of debris. To correct thoroughly clean floor and clean on a more frequent schedule.
||Eating, Drinking, or Using Tob
||prep area prep table
||Found an opened bottle of employee's personal drink on the prep table. To correct replace bottle with something such as cup with lid and straw.
||Hair restraint hat
||Not worn on head/hair
||Observed employee working the dishwashing area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.