All risk factor violations were corrected during inspection. Correct all GRP violations asap or within 90 days.
- Critical: Employee Health* (corrected on site)
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
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bagels with lox were cold holding at improper temperatures
Correction: Ensure that food is received at proper temperatures upon delivery. Discard products 4 hours after preperation time.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring devices in refrigerators were not properly located in the warmest part of the units.
Correction: Relocate the temperature measuring devices to the warmest part of the refrigeration units to properly represent the ambient air temperature.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigerator under service area is not holding milk at proper cold holding temperatures due to frequent use.
Correction: Adjust thermostat or repair unit to accomodate proper cold holding temperatures.
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03/29/2016 | Routine | |
Correct violations as soon as possible or within 10 days.
- Critical: Temperature* (corrected on site)
Observation: Aromas club (54-52F),ham & swiss on rye (53-51F), and egg salad (45F) werr received at inadequate temperatures from the commissary. There TCS foods are to be discarded by 1:45 PM.
Correction: Discard or reject delivery of potentially hazardous food received between 41°F & 135°F. Routinely inspect PHF upon receipt to ensure a delivery temperature of 41°F or below and 135°F or above.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.(ice scoop)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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10/08/2015 | Routine | |
Correct within 10 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the lox on a bagel that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatenary a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/17/2015 | Follow-up | |
Provide valid food handlers cards. Correct above violations within 10 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS sandwiches in the open refrigerator case are cold holding at improper temperatures:curried chicken salad-50F,ham & cheese sanndwich-50F,tribe tuna on wheat-49F,turkey and cheddar sanwich-52,48F
Correction: Discard at 5:00 PM or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Open case refrigeration unit does nopt appear to be capable of holding TCS foods at proper temperature.
Correction: replace, repair, or provide additional necessary to maintain food items at 41Ff or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatenary a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: service counters,coffee station, toast station..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/09/2015 | Routine | |
Temperature monitoring of TCS food left in the display refrigeration case overnight is no longer occurring. Temperature monitoring charts do monitor delivery temperatures but not TCS food that could have been held in the display refrigeration case for greater than 4 hours. TCS foods held greater than 4 hours and at improper temperature are the most risky. TCS foods retained in display case between deliveries should be monitored since the display case has not been maintaining TCS foods at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held in a display, cold holding case at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below oe discard if held in the danger zone for greater than 4 hours.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Display refrigeration case does not appear to be capable of holding TCS foods at proper temperature and does not meet the food storage demands of the establishment.
Correction: Repair or replace the refrigeration unit. Provide additional necessary to maintain food items at proper temperature.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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02/11/2015 | Routine | |
Recheck of open case refrigeration unit-Air temperature in the front is 56 F and in the rear is 44 F. Some TCS product temperatures were out of compliance.There was no product sheet for monitoring of time as a public health control as agreed upon by owner.As a result, there is no method for ensuring TCS foods are discarded every 4 hours. Recommendations for today were to discard any TCS foods that have been in danger zone for 4 hours or greater or any TCS foods for which time in the danger zone is unknown. Operator agreed to discard all TCS food above 45F immediately and any leftover TCS foods between 42-45 F by close tonight since time control is not being monitored..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods are held in an open case, cold holding refrigeration unit at improper temperatures.
Correction: Relocate( or discard if >4 hours in the danger zone) food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the cold smoked salmon that may be served raw and/or undercooked.
Correction: Remove menu item from service until a consumer advisory is implemented. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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01/21/2015 | Follow-up | |
Recheck of cold holding -
1. Open case,refrigeration unit- Unit was repaired over the Christmas break.Air temperature is 30 F in the back and 46 F in the front. Curtains are in place on the front of the unit and facility is not open for operation today. Three sandwiches are stored inside unit at a center location. (Turkey and cheddar-36 F,ham- 33 F,egg salad-36 F) Recommend monitoring of TCS foods in this unit every 2 hours.
2. Two door True refrigeration unit-36 F
No violation noted during this evaluation. | 01/20/2015 | Follow-up | |
All TCS foods on front line of open case, refrigeration unit are not held at proper temperature. They have been in cold storage since yesterday and an opening temperature was not recorded. All TCS foods that are >45F and held in danger zone for 4 hours or unknown time were discarded today. TCS foods from 42-45F will be discarded after lunch service.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held in an open case, cold holding unit at improper temperatures
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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Grab & Go open case, refrigeration unit appears to be incapable of holding TCS foodsat 41 F or below. Repair or replace unit.
Correction: Provide additional refrigeration units necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used to store boxes and for purposes other than washing hands. it was not accessible.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/11/2014 | Follow-up | |
Discussion with Executive Chef and Business owner concerning monitoring of prepared foods from commissary to this facility. They have developed a FIFO and temperature log to ensure proper cooling and cold holding
No violation noted during this evaluation. | 12/03/2014 | Follow-up | |
Deliveries are received from main commissary and it cannot be determined if TCS foods are cooled properly before delivery. Operator is not monitoring TCS foods being received as required. Temperatures of TCS foods should be monitored upon receipt and rejected if not at proper temperature or a system for monitoring cooling from time of preparation at commissary to consumption or discard should be implemented.
TCS foods for which time in the danger zone was exceeded or could not be determined were discarded, A time control was placed on the other TCS foods.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is eating in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prepared TCS foods in plastic single service containersare held in cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Grab & Go , open case unit does not appear to hold TCS foos at proper temperature.
Correction: Provide additional refrigeration units necessary to maintain food items at 41 F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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11/21/2014 | Routine | |
Recheck of refrigeration units-
1.Two door milk case-milk is 41F.
2.Single door milk case-milk is 42-41F.
3.Open-faced refrigeration unit- Unit is 38-40F. Grab & Go items are 47-41F. Discard within 4 hours if > 41F. Monitor every 4 hours.
4. Milk in carafes are 44-45F. TPHC policy was established.
Provide food handler cards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in the Grab & Go, open-faced unit are at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, discard every 4 hours by establishing a written TPHC policy.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the smoked salmon that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Grab & Go unit appears to be incapable of cold holding TCS foods.
Correction: Repair or provide additional refrigeration units necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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09/12/2014 | Follow-up | |
Soap and towel dispensers are not yet installed. Grab & Go TCS foods should be timed and dated for discard since the items are transported from commissary. Correct above observations as soon as possible or within 10 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: PIC is not aware of the reporting procedures concerning information about their health and activities as they relate to symptoms and 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in carafes (41-45F) are held at improper temperature. Milk (44-45F) in a single door refrigeration unit is held in cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or establish a written TPHC policy .Lower thermostat on the refrigeration unit. Repair or replace the unit.
- Cooling, Heating, and Holding Capacities
Observation: Grab & Go open-faced,refrigeration unit has an air temperature of 46-54F. No TCS foods are stored here today as result of this cold holding problem.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food baskets preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/09/2014 | Routine | |
Three compartment does not have indirect plumbing,therefore, no food preparation should occur here,This facility is a heat and serve, primarily same day service facility for pot pies and quiche.Soups will be reheated and cooled. Cold sandwiches and salads will be delivered from Aromas, Prince George Street. Issued permit.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.(restrooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/22/2014 | Pre-Opening | |
Demolition inspection and assessment for location of plumbing with State Building Inspector
No violation noted during this evaluation. | 07/18/2014 | Pre-Opening | |
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