Operator was very pro-active in addressing observations. Floor, wall and ceiling observations operator is working with the local health department to correct due to time and cost of corrections.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Wall or wall covering in kitchen is not smooth and easily cleanable. EHS observed many floor tiles and wall tiles broken and cracked also paint peeling on walls in kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen in facility is not maintained in good repair. Several ceiling tiles are cracked and stained. Also, light under hood is missing and needs repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/08/2016 | Follow-up | |
PIC states that walls, ceiling and floors should be correct in 2 months time. PIC to work with EHS to have issue corrected. Food handler cards must be correct in 2 weeks. Repair/replace broken equipment in 2 weeks time and have refrigeration units checked/repaired and invoice emailed to EHS.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observe several food workers do not have valid food handler cards as required by city ordinance sec 49.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be made current in 2 wekks from todays date.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Liquid Cheese at 117F hot holding at improper temperatures. Based on time PIC placed food in unit foods item was replaced on stove to bring temperature to required temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, gauc sauce, cheese in prep unit, All food items as meet and sauces in Superior RIR in the mid 40s and chicken tenders (46F) and raw chicken (46F) in Delfield RIR observed not cold holding at proper temp. PIC removed items and placed on ice and in walk in refrigeration based on time PIC states food were placed in units.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the tableware is not safe. EHS observed many plates chipped and broken. Repair/replace tableware right away. PIC sates items have been ordered.
Correction: Repair or replace the tableware to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The surface of the outside of microwave is not durable, nonabsorbent, easily cleanable, resistant to pitting. ES observed side of microwave being held with tap.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or pathogen growth.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield small reach in.
The temperature measuring device in the small reach in by salsa was not properly located in the warmest part of the unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave was observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Delfield small reach in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold/mildew or other debris on the following nonfood-food contact surfaces: inside walls and dispensing area of inside ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean. Recommend a cleaning schedule.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease catch pans under gas stove needs to be cleaned and sanitized daily. Also, doors of microwave soiled..
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions of pest/rodents and pathogen growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. EHS gave some suggestions to store tableware so that cross contamination does not affect food contact side of food (invert, cover etc,,)
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Wall or wall covering in kitchen is not smooth and easily cleanable. EHS observed many floor tiles and wall tiles broken and cracked also paint peeling on walls in kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and service area. EHS observed 2 handwashing sink in the kitchen with no paper towels and one in the service area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Kitchen in facility is not maintained in good repair. Several ceiling tiles are cracked and stained. Also, light under hood is missing and needs repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/30/2015 | Routine | |
NOTES:
- Ensure that tables are thoroughly sanitized with an approved chemical sanitizer such as chlorine or quaternary ammonium after each use.
- Many of the wiping buckets tested at high concentrations of chlorine. This was corrected during the inspection.
- Observed proper hand washing, glove use and hair restraints.
- Reviewed Employee Health and Food Handler card list with operator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken over raw shrimp in small RIR.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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09/01/2015 | Routine | |
NOTES:
- Observed hair nets worn by food staff.
- One incident of worker not washing hands before donning gloves
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Eggs stored over raw beef in small reach in.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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04/29/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/30/2014 | Risk Factor | |
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