Discussed with the person in charge:
1. dumpster is overflowing - a call has been placed
2. facility must increase the number of food deliveries - the walk in refrigeration units are completely packed and current deliveries are weekly
3.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash her hands for only 10 seconds. EHS discussed this with the employee.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed a box of shell eggs stored with the vegetables in the walk in cooler. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) cottage cheese in the walk in cooler, the food should have been discarded 38 days ago. The containers were discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the table top grader (corrected) and the inside of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
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02/04/2016 | Risk Factor | |
Discussed with the person in charge:
1. hair/beard restraints
2. demonstration of knowledge
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored on the counter tops between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several plastic plates, plastic bowls, and saucers. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sheet pans have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic bowls and saucers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed that the air vent cover in the walk in cooler, and the wall over the reach in cooler (corrected) are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed an employee's bag stored inside of the potato box.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Pests - Controlling Pests*
Observation: Observed ants crawling near the rear entrance door and on the mop sink door. Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed a chemical spray bottle that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/06/2015 | Routine | |
Discussed with the person in charge:
1. date marking - hand out given
2. alarm for the dish machine
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic plates and plastic sauces. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine and the microwave that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall near the hand sink is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2015 | Routine | |
Standardization Inspection
No violation noted during this evaluation. | 08/11/2014 | Training | |
Discussed with the person in charge:
1. overall the facility is very clean and well maintained
2. sanitizer in the dish machine
3. cabbage was cooked to 179'F
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination from a cup with a lid and a straw.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) fat free milk in the refrigerator, the food should have been discarded 3 days ago. Milk was discarded
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the trash bag used over the floor mixer is not safe. Bag was removed and plastic was applied.
Correction: Repair or replace the bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk in freezer has a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The faucet on the hand sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The bleach sanitizing solution measured over 200+ ppm in the dish machine.
Correction: Utilize only bleach sanitizing solution that measured between 50-100 ppm when applying to food contact surfaces
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12/13/2013 | Routine | |
Discussed with the person in charge:
1. Alarm for the dish machine
2. Good date marking system in place
3. Good job on checking deliveries for damaged items
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation after touching handling dirty equipment.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored on counter tops between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the women's restroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning chairs and equipment for art projects are not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed melted handles on two spatulas and the butter brush that were observed in a condition that prevents necessary maintenance and easy cleaning.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates on the serving line, inside of the stainless steel pans, and the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service plates and coffee filters (corrected) are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: florescent lights missing throughout the kitchen, FRP is coming off the wall over the hand sink, and light out in the hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The caulking on the 3-compartment sink, caulking on the mop sink, and the air vent cover in the dry storage room are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottle of chemical not properly labeled in mop sink area.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/11/2012 | Routine | |
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