Observation: 1. Tiles on baseboards and floor of kitchen are beginning to crack or break off entirely. 2. Deep cleaning is needed in the dishwashing area and underneath the cooking line along with a general cleaning of the whole facility.
Corrective Action: 1. Cracked or missing tiles are to be replaced and re-grouted. Floors that are in good repair will prevent water damage, and are easy to clean. Maintaining the floors will help keep the establishment clean and prevent bigger problems in the future. 2. These areas should be cleaned immediately. The build up of fifth increases the likelihood of contamination of food by physical chemical and biological hazards and can lead to conditions that contribute to the harborage of pests in the establishment.
Observation: 1. At the time of the inspection the ice scoop was being stored in the ice well.
Corrective Action: 1.Ensure that the ice scoop is stored outside the ice well in a separate container. Ice could be contaminated by hands reaching in to retrieve the scoop or by the scoop itself if stored improperly. This steps are another preventative barrier against any possible microbiological contamination of the ice that could be harmful to a customer.
Observation: 1. Raw chicken was uncovered and being stored above other items in walk in cooler. 2. Many items in dry storage, walk-in cooler and refrigeration units were being stored uncovered at the time of the inspection.
Corrective Action: 1. Any raw meat must be stored below everything else to safeguard against possible contamination of ready to eat food with pathogenic microbes from the raw meat. The operator acknowledged this was a bad practice and will not be happening in the future. 2. All food in storage must be covered at all times that it is storage. This is to prevent any harmful physical, chemical of biological hazards from contaminating food and then causing harm to a customer.
Observation: At the time of the inspection the dishwasher was not sanitizing properly. It was < 71 degrees Celsius.
Corrective Action: A technician is needed to fix the high temperature dishwasher. If the dishwasher does not reach this temperature there is no guarantee that it will effectively kill all microbiological pathogens that may be present on dishes and utensils. For the time being the operator will sanitize the dishes in a bleach solution.
Observation: At the time of the inspection there was no food contact surface sanitizer.
Corrective Action: Ensure that a food contact surface is ready and available at all times. This facility has fairly extensive food preparation involving raw meats. A food contact surface sanitizer is essential to ensure food surfaces are sanitized in between uses. If not cross contamination between raw meats and ready to eat foods can easily occur, possibly leading to a food borne illness in a customer.