The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized during a busy breakfast time. Overall good food temperatures. However the Beverage Air 1DR Display Cooler was being opened very frequently and EHS recommended that either the unit be adjusted to hold between 32-38F or that the items in the unit be placed on Time as A Public Health Control.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Beverage Air 1DR Display Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Canadian bacon at 48F,
2) Folded egg at 48F,
3) Liquid egg at 43F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. UNIT WAS IN BUSY USE. EHS RECOMMENDED THAT ITEMS BE PLACED ON TIME AS A PUBLIC HEALTH CONTROL IN THE FUTURE. CFM ADJUSTED UNIT DURING INSPECTION. ITEMS MOVED TO WALKIN COOLER TO RAPIDLY CHILL.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shell eggs. Observed Beverage Air 1DR Display Cooler holding at 56F during a busy breakfast period.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. CFM ADJUSTED THE UNIT DURING THE INSPECTION AND COOLER OBSERVED AT 41F WITHIN A SHORT TIME. EGGS WERE REMOVED FROM WALKIN COOLER HOLDING BELOW 41F AND MOVED TO DISPLAY COOLER LESS THAN ONE HOUR PRIOR AND REMAINED IN UNIT.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at back handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PER CFM PAPER TOWELS RAN OUT EARLIER IN THE MORNING AND THE SUPPLY TRUCK WAS RUNNING LATE.
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08/07/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
No violation noted during this evaluation. | 02/23/2015 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front serving station is being used to dump food.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at front serving area hand washing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (paper towels provided during the inspection.)
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08/18/2014 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease deep fryer outer siurfaces beneath/under the units.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the floor drain at the soda fountain is not observed. The original air gap was removed when a tube was inserted between floor drain and the drain pipe from the machine.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Provide and air gape at this plumbing site.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the floor drain at the soda fountain is not maintained in good repair. The water overflows when the machine is in use. Also, the hot water handle at the 3-compartment sink is missing.
Correction: A plumbing system shall be maintained in good repair. Repair the piping so that water does not overflows when the soda fountain is in use. You may install a funnel over the drain or take other appropriate measures to eliminate overflow. replace the missing hot water handle at the 3-compartment sink.
- Refuse / Containers / Design
Observation: Observed leaking trash compactor outside the facility. The leak is at the base on the left side of the unit.
Correction: Repair the leak on the trash/refuse compactor to stop the leak. In the mean time clean the area at the leak to prevent attracting pest.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage room.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out light to provide more lighting in this room.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the floor under the fryer station has grease build-up and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean this area more often to prevent build up of grease and debris.
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04/23/2014 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: French fry was touched as fries were moved to holding tray.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in 2 of 3 wash cloth buckets with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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12/12/2013 | Routine | |
The purpose of this visit is a risk factor assessment. No critical violations noted during today's visit. Thank you.
No violation noted during this evaluation. | 09/09/2013 | Risk Factor | |
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