GrapeVines

Observed food and physical debris on trays used to hold coffee mugs and ready to use glasses, on knives, on silverware caddies, on two ready to use food storage containers on air dry shelf, on hanging utensils ready for use in the kitchen, in the ice scoop caddy, on soda gun nozzle cap, and on cutting boards ready for use. All food contact surfaces must be sanitized as often as necessary to prevent debris accumulation. COS all items moved to dishpit for rewashing.

Observed the bar dishmachine to be dispensing sanitizer appropriate, but failing to consistently maintain wash and rinse temperatures of 120 degrees. CFSM tried turning off and on unit. Temperatures for both cycles were not maintained above 120 degrees. Manager will contact EcoLab for maintenance.

Observed multiple plastic and metal storage containers on air drying shelves stacked wet. All multiple use food containers, drinkware, serveware, and utensils must be completely air dried before stacking to prevent moisture accumulation and mildew/mold growth. COS all wet stacked multi-use ware will be sanitized.

Observed the facility to be operating two chlorine sanitizing dishmachines without chlorine test strips. COS Manager ordered chlorine test strips.

Observed both the bar and main kitchen mechanical chemical sanitizing dishmachines not dispensing sanitizer properly. Both units use chlorine and had concentrations of 0 ppm sanitizer after attempts to prime. COS dishmachines will not be used until EcoLab can maintenance the units and facility can obtain test strips for chlorine.

Observed multiple silverware caddies with forks, spoons and utensils with dried food debris. Observed multiple plastic storage containers holding ready-to-use utensils with accumulated food and physical debris on the bottom and sides. Observed multiple stacks of ready-to-use plates and bowls stored above the prep line and on air drying shelves with dried food debris on them. Observed multiple stacks on read-to-use food storage containers stacked on air drying shelves with food debris on inside and outsides of containers. Observed two ready-to-use drinking glasses by the fountain machine with dried soda spray on them. Observed accumulated metal and food debris on the can opener in the main kitchen. COS all soiled utensil caddies, utensil and food storage containers, drinkware, serveware, silverware, and the can opener brought to dish pit for sanitization. Discussed with CFSM cleaning frequency.

Observed two chlorine bottles in use in the main kitchen and two QUAT sanitizer buckets in use in the front food service area with improper concentrations of sanitizer. Spray chlorine bottles had concentrations above 100 ppm and QUAT buckets had concentrations below 200 ppm. COS Chlorine spray bottles dumped and will not be used until the facility can get chlorine test strips. QUAT buckets remade from dispenser at 3 comp sink with water between 70-120 degrees. Staff educated on what proper concentrations of chlorine and QUAT sanitizer should be, how to use test strips, and what water temperatures should be.

Observed multiple plastic and metal storage containers on air drying shelves stacked wet. All multiple use food containers, drinkware, serveware, and utensils must be completely air dried before stacking to prevent moisture accumulation and mildew/mold growth. COS all multiple use items removed from shelves and brought to dish pit for resanitization.

Observed multiple coolers with gaskets in disrepair. Observed multiple freezers with exposed foam and sealant on interior of doors that cannot be easily cleaned. All food and nonfood contact surfaces must be constructed in a way that ensures they are easily cleanable and all food and nonfood contact surfaces should be maintained to be in good condition. Work orders will be placed for all effected units.

Observed the facility to be operating two chlorine sanitizing dishmachines and using chlorine sanitizer spray bottles without chlorine test strips. COS spray bottles dumped and dishmachines removed from service until proper test strips can be obtained.

Observed accumulated food and physical debris on outside doors and handle of the main kitchen dishmachine. Observed food debris in the rinse and wash compartment of the 3 compartment sink. Warewashing machines must be sanitized as often as necessary to prevent debris accumulation and prevent contamination of employee hands and clean dishware. 3 compartment sinks must maintain wash, rinse, and sanitize order and be sanitized as often as necessary to prevent cross contamination of compartments.

Observed accumulated physical and food debris on bread baskets, food storage container lids and storage bottles, plastic food storage shelves in the walk in cooler, walls behind a prep table and the main kitchen dishmachine, the heat lamp warmer in the main kitchen, the shatterproof light rod in the main kitchen, air vents in the main kitchen, prep top cooler door handles, multiple cooler and freezer and cooler drawer unit door gaskets, and the interiors of two reach in freezers. All nonfood contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation to prevent contamination of food items, employee hands, in use utensils, and ready to use dishware.

Observed build-up of debris on ceiling of walk-in cooler. Observed debris on shelves of dry storage. Observed debris on storage containers for utensils. These surfaces must be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned.

Observed multiple food items in the prep top coolers and cooling drawers that had food debris from other food items. These items must be protected from cross contamination. COS food items discarded and lids added to food items without them.

Observed a large container of soup and a large stock pot of sauce in the walk-in-cooler that had been left to cool overnight. These food items did not reach proper temperatures within the appropriate time frame. COS both items discarded and staff educated on proper cooling. Cooling logs given to Manager for use.

Observed multiple food items in coolers that were kept past their expiration date. All food items must be discarded when expiration date is reached. Staff should go through coolers regularly to ensure there are no expired foods. COS out of date food items discarded.

Observed multiple wiping cloths on prep surfaces and shelves in the main kitchen and the bar area. In use wiping cloths must be stored in a sanitizer bucket with sanitizer in proper concentration. These bucket must be changed every 4 hours or when dirty. COS dry wiping cloths put in dirty linen bucket and staff educated on proper wiping cloth usage. New wiping cloths were put in sanitizer buckets.

Containers used in bulk bins instead of scoops with handles. Scoops with handles can be left in bulk food with handle up. Observed in use eating utensils stored eating surface up. Observed hanging tongs stored in a way that allows employees to contaminate them as they pass by. All in use utensils must be stored in a way that prevents the eating surface from being contaminated. COS utensils cleaned and new utensils stored properly.

Observed food handling staff not changing gloves as often as needed. Observed staff wiping gloved hands on wiping cloths. Gloves must be changed between tasks and hands washed before donning a new pair. Dirty gloves must be changed and hands washed whenever gloves are contaminated. COS staff educated on glove use

Observed mold and debris build-up in the walk-in-cooler and all the prep top cooler units. Observed accumulation of liquid and food debris on railings within prep top units. Observed rust build-up on shelves within walk-in and air drying area. Observed food debris in the corners of multiple equipment gaskets. Observed food debris on the top of the main kitchen dish machine. All of these surfaces must be cleaned and sanitized as often as necessary to ensure they do not have mold and debris build-up. All shelves and surfaces should be sealed to ensure that they are easily cleanable.