The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Observed the food items at the salad bar were not maintained at 41F. However, per discussion, the food items were cooling. Advised the manager to use freezer to cool food items and make sure food items are at 41F before placing at the salad bar. The manager said the food items are placed at salad bar for only 4 hours. The leftovers are discarded daily. Possible Time as Public Health Control for food safety was discussed. The manager increase the ice and water volume at the salad bar to maintain 41F.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw Hamburger stored over Cooked Hot dogs in Bev-Air 2-DR at cookline.
Correction: RAW HAMBURGERS WERE RE-ORGANIZED IN THE UNIT TO PREVENT CROSS CONTAMINATION.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: The employee picked raw ham burger with gloves on and continued to cook at the griddle and touched a sandwich with the same gloves on.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. THE EMPLOYEE WAS DIRECTED TO CHANGE GLOVES AND WASH HANDS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Hot dogs over vegetable containers at True 2-DR UC unit. Raw meatloaf over raw Salmon in the 2-DR freezer by 3-vat sink.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS WERE RE-LOCATED. DISCUSSED WITH THE MANAGER.
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02/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment which turned into a routine inspection.
NOTE:
- The operator prepares food items daily. All the food items in the True 2-DR prep refrigerator at cookline were prepared in the morning.
- Send a copy of service receipt to the health department with in 7 days for unit indicated above.
- The PIC has sent two other employee to take CFM course.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cheese at the cookline for bagel. The employee handled raw shell egg and handled cheese with out washing hands or wearing gloves.
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. Food item was discarded. The person in-charge discussed with the employee and directed to wash hands and wear gloves.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-DR prep refrigerator at cookline (45F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. The operator re-adjusted the thermostat, but the temperature did not drop. The PIC contacted the service company for repair. PIC said he will limit the use of this unit and any food items that remains in the cooler will be discarded. Large quantity of food items were re-located to True 2-DR Upright refrigerator. Send a copy of service receipt to the Heath Department with in 7 days.
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07/28/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment which turned in to routine.
NOTE:
- Cooling method guideline is provided to the operator.
- Cross contamination prevention guideline is provided.
- 3-vat sink sign is provided.
- Monitor the Walk-in cooler's ambient air temperature everyday. If the ambient air temperature is above 41F, move the food items to the other units that hold a temperature of <41F.
- Use the sanitizer solution verification indicators (between 50-100 ppm) that is provided during inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken container above ready to eat food containers in (1).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were re-organized in the cooler. A cross contamination prevention guideline handout is provided to the operator.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Chicken Noodle soup (107F) and Cooked Chicken (84F) in Walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Chicken noodle soup needed to be re- heated up to 165F and cool it rapidly. Cooked chicken was moved to freezer for rapid chill.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Baked potatoes (48F), Chicken brest (47F), Shreded chicken (56F), Mustard Green (51F) in the walk-in cooler and Chicken brest (45F) in the True-2DR upright. Food items were placed in cooler after lunch rush.
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. Food items were relocated to freezer for rapid cool.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cheese (Swiss, American, and Provolone) in the True 2DR Undercounter and True 2DR prep coolers.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Dates were marked on the cheese pachages.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in cooler (51F) (Opened and closed frequently).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Walk-in cooler was serviced during inspection. The final ambient air temperature was observed at 46F. Send a copy of temperature log with in 24 hours to HD
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02/10/2015 | Routine | |
The purpose of this visit was to conduct a routine evaluation. Chlorine sanitizer 3 vat sink: 150 ppm. Discussed public health significance of bare hand contact with ready to eat food, and of keeping raw shell eggs at required cold hold temperatures with PIC.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after donning gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed 2 employees involved in preparation of food without gloves at the start of the inspection. Observed a third employee slicing bbq chicken for hot hold self service with bare hands. Observed employee cooking touch ready to eat food on two separate occasions.
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. Discussed with PIC. All employees except person cooking donned gloves. Cook to use utensils to avoid bare hand contact with food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw shell eggs on counter next to griddle/pan of rice on counter/watermellon, cantelope, honeydew melon on cold hold self service table: 54/67/60,58,51 degrees F.
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. NOTE: Food determined ot be out of temperature less than 2 hours. Raw shell eggs placed in ice, additional ice added to cold hold self service table/rice placed in cooler.
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08/05/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer in 3 vat sink: 100 ppm.10
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shell eggs on counter at cookline (71 degrees F)/cantelope in self serve cold hold unit (48 degrees F), coooked pasta/cooked rice on counter over 2 dr UC cooler. (70/65 degrees F.)
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. NOTE: PIC placed shell eggs, rice and pasta in coolers, and place melon in an ice bath.
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01/16/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation.
Chlorine sanitizer concentration in 3 vat sink. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR WALK-IN COOLER TO HEALTH DEPT. WITHIN 72 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken/half and half creamer/cooked noodles/cooked chicken breast3x)/raw shell eggs in walk in cooler (50/50/50/54/52,52,53/51 degrees F)
Correction: cantelope/melon on cold hold self serve (56/57)
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: PIC to submit copy of service invoice to Health Department within 72 hours.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine sanitizer solution in 3 vat sink was measured at >200 ppm ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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08/13/2013 | Routine | |
The purpose of this visit was to conduct a risk inspection. EHS discussed methods that could be employed to keep cold hold buffet items at 41 degrees F or less. Food storage by raw animal food cooking temperature poster provided. Additional copies of Employee Reporting Agreement provided.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." NOTE: 2 employees had signed an employee reporting agreement. PIC will explain EHP details to remaining employees and have them sign a reporting agreement.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken store immediately next to raw fish and cooked shrimp, and over bulk potatoes,carrots, and cabbage.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: PIC raw animal foods relocated to proper storage order and below RTE foods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sliced turkey,cooked bacon next to 2 dr prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Food relocated to TRUE 2 dr prep cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: numerous items on both small and large cold hold buffet tables and salad toppings stored in front counter dispaly unit.
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. NOTE: PIC added ice in cold hold table well so ice was in contact with base of food containers. Significant cooling observed during inspection time, on track to return to required cold hold temperature within 4 hours of removal from cold hold unit. Salad toppings in dispaly unit relocated to walk-in cooler, and PIC advised employees to keep display cooler doors closed.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: corn, sliced peppers,olives in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. NOTE: PIC date marked unmarked food items.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution in the 3 vat sink was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100 ppm. Verify concentration using the appropriate test kit. NOTE: PIC diluted sanitizer in 3 vat sink to acceptable level.
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01/17/2013 | Risk Factor | |
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