Per Operator front dining area is to remodeled in the next few months. Only areas of concern for HD is paint in bathroom is being changed and ice bin behind front counter is being replaced. PIC to send specifications to the local health department. Door Gasket is still on order, ice bin that leaks is to be replaced with remodel, operator has arranged for air gap to be corrected when remodel is done. EHS observed scoop stored in water ion counter. PIC removed water and explained the proper storage of utensils between use. Same broke ice scoop was observed being used. EHS explained to operator that item cannot be used due to damage. One food worker still to obtain food handler card.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No food handler cards. City ordinance requires all food workers and servers to have a valid food handler cards prior to working. Food handler cards or a copy must be maintained at facility at all times for inspection. Violation is a class 1 misdemeanor towards facility.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be maintained in 2 weeks of this inspection and a copy of card maintained at the facility.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed scoop stored in water on counter.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed large bag of carrots on floor in walk in. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of theice scoop is not safe. Item removed
Correction: Repair or replace the ice scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front prerp unit is in poor repair. EHS observed gasket craked/broken and coming off.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Ice bin in front leaks so observed in a state of repair and condition preventing the equipment to be used as designed. Also ice scoop at from ice bin has a broken handle and must be discarded. It is no longer smooth and easily cleanable and the broken handle left is to short to safely prevent hands from touching ice.
Correction: Discard, replace or repair the ice bin to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level of floor drain is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. EHS observed the pipe coming from the front sink extending below the flood level line. Pipe should be cut back to prevent waste water backing up into pipe and then into the sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front handwashing sink
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
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01/22/2016 | Follow-up | |
New microwave was purchased and old one still needs removed from facility. PIC states item is being removed. Coke dispensing machine is not currently used. PIC states she has contacted company and they have not picked the item up yet. rep unit is working and holding proper temperatures. EHS observed invoice of repair. Food handler cards still need to be obtained. Air gap is needs corrected. Door gasket for prep unit was order and incorrect one sent. PIC has informed company for correct gasket. Ice machine still leaks. Leak is observed and felt at the drain connection and the front corner joint. PIC has made much effort in correcting previous observations but due to history EHS expressed facility must maintain food code requirements for food safety. EHS provided PIC food allergy poster. EHS discussed moving powdered wheat, whey and soy products above open prep unite to reduce cross contamination to cause food allergy. PIC moved items fro future use.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No food handler cards. City ordinance requires all food workers and servers to have a valid food handler cards prior to working. Food handler cards or a copy must be maintained at facility at all times for inspection. Violation is a class 1 misdemeanor towards facility.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be maintained in 2 weeks of this inspection and a copy of card maintained at the facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front prerp unit is in poor repair. EHS observed gasket craked/broken and coming off.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Ice bin in front leaks so observed in a state of repair and condition preventing the equipment to be used as designed. Also ice scoop at from ice bin has a broken handle and must be discarded. It is no longer smooth and easily cleanable and the broken handle left is to short to safely prevent hands from touching ice.
Correction: Discard, replace or repair the ice bin to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level of floor drain is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. EHS observed the pipe coming from the front sink extending below the flood level line. Pipe should be cut back to prevent waste water backing up into pipe and then into the sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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01/07/2016 | Follow-up | |
Manager has failed to address observed discrepancies from previous inspection. Follow up will required issues corrected and/or addressed. Sanitizer wiping buckets need to be maintained at front and back prep area.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No food handler cards. City ordinance requires all food workers and servers to have a valid food handler cards prior to working. Food handler cards or a copy must be maintained at facility at all times for inspection. Violation is a class 1 misdemeanor towards facility.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be maintained in 2 weeks of this inspection and a copy of card maintained at the facility.
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The cucumbers is unsound or adulterated. EHS observed slimmy and VERY soft cucumbers in walk in refrigeration. PIC discarded items.
Correction: Ensure food is safe and unadulterated.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. EHS observed wet wiping clothes stored on counters. No sanitizing solutions made. All wet wiping clothes must be stored in sanitizing solution between use. Otherwise surfaces are being recontaminated. Sanitizing bucket must be maintained for wiping clothes. One for the front and one for the back area. Quat tabs or chlorine can be used as a sanitizing solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All fruit and juice items on prep unit and in front prep unit (all observed in the 50's) cold holding at improper temperatures. PIC discarded food items and is working from back kitchen and items from walk in. Time will be used for items on top prep unit with proper documentation and no foods items to be in bottom of unit till repaired.
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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: EHS observed several food contact surface of the plastic bins for prep units is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the bins to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front prep 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge (PIC) could not provide a food temperature measuring device. PIC stated there is no food thermometer available.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Also ensure thermometer is calibrated weekly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front prerp unit is in poor repair. EHS observed gasket craked/broken and coming off.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Microwave observed in a state of disrepair and damaged. Microwave observed cracked inside and plastic peeling on inside of door. Also, soda dispenser is no longer working. Equipment needs repaired or removed from facility.
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 or remove from the facility
- Equipment - Cutting Surfaces (repeated violation)
Observation: The 3 cutting board(s) observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Until they are replaced or refurbished use the surfaces along the perp units. DO NOT USE THEM AS IS.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Cutting oards must be replaced nad removed from facility or have them refurbished.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Ice bin in front leaks so observed in a state of repair and condition preventing the equipment to be used as designed. Also ice scoop at from ice bin has a broken handle and must be discarded. It is no longer smooth and easily cleanable and the broken handle left is to short to safely prevent hands from touching ice.
Correction: Discard, replace or repair the ice bin to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of chicken. EHS observed bags that originally hold chicken to be cut up are being reused. Bags must be discarded once opened. Also EHS observed small buckets that originally hold mangoes being washed and set a side on shelf for reuse. These items are not for reuse to hold food items.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: Ice bin. EHS observed inside of ice bin where ice is directly coming out of and ice touching is black. Also, bins holding clean utensils and the plastic lids observed dirty with food debris.
Correction: Clean and sanitize these surfaces for food contact. EHS discussed with PIC to have done right away and be apart of daily cleaning.Items are now dirty and bins drawers and items need reclean and sanitized. EHS recommends checking daily and have covered for bins to prevent contamination. Food debris collected also creates harboring conditions for pest and rodents.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level of floor drain is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. EHS observed the pipe coming from the front sink extending below the flood level line. Pipe should be cut back to prevent waste water backing up into pipe and then into the sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back handwashing sink is being used as a dump station. EHS observed lettuce and other food items dumped in sink. PIC cleaned sink for use.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Toilet in female's bathroom in poor repair. Toilet needs repaired and invoice from a licensed plumber available for EHS.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the only 2 handwashing sinks in facililty.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in freezer. EHS observed no light in the walk in freezer. This is a safety hazard for workers. Light must be repaired right away.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light in walk in freezer and some light bulbs in ceiling of kitchen are not working. is not maintained in good repair
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: Accumulation of dust on ceiling tile above food prep are in kitchen. Area noted in need of cleaning. Dust falls and contaminates food items. Establish a cleaning schedule to include ceiling tiles
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop stored on the floor and falling a part. All mops must be stored hanging to allow proper air drying to prevent pathogen growth. Also must be hung to prevent dripping on handle and contaminating it and then workers hands.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/30/2015 | Follow-up | |
Current permit expires 12/31/15. EHS is not providing facility with new permit until all observed discrepancies have been corrected due to the number of observations. Facility has 2 weeks to address observations and/or work with EHS in correcting them.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No food handler cards. City ordinance requires all food workers and servers to have a valid food handler cards prior to working. Food handler cards or a copy must be maintained at facility at all times for inspection. Violation is a class 1 misdemeanor towards facility.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be maintained in 2 weeks of this inspection and a copy of card maintained at the facility.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. EHS discussed importance with food workers.
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 - Safe and Unadulterated* (corrected on site)
Observation: The tomatoes and several (8) cucumbers observed to be moldy and slimy is unsound or adulterated.
Correction: Ensure food is safe and unadulterated. Food items discarded. Do not serve unsafe food items. PIC discarded food items. EHS recommends checking food items dailty for adulteration and discard them.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. EHS observed wet wiping clothes stored on counters. No sanitizing solutions made. All wet wiping clothes must be stored in sanitizing solution between use. Otherwise surfaces are being recontaminated. Sanitizing bucket must be maintained for wiping clothes. One for the front and one for the back area. Quat tabs or chlorine can be used as a sanitizing solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. EHS observed chicken thawing on counter. ONLY USE one of the approved methods of thawing foods. EHS educated PIC of proper methods.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. PIC placed items in walk in refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several fruits (53F, 54F, 53F, 56F) cold holding at improper temperatures. All items observed out of temperature to prevent pathogen growth were observed in front prep unit. EHS advises using time (with documentation), until the unit has been repaired. Invoice must be available for inspection in 2 weeks. EHS also recommends keeping food covered to hold proper temperature of foods items.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Med. sauce exp date of 12/6/15, holland jalapeno sauce exp date of 6/11/15 was not discarded by the ""consume by"" date. PIC discarded items
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Single-Service and Single-Use, Characteristics* (corrected on site)
Observation: Observed use of aluminium cans as a single-use/single-service food contact material. EHS observed cans of fruit being used to store food once opened. Can can break down into the foods over time. Once cans are opened place food in a food safe container.
Correction: Discontinue use of the aluminium cans as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Food Contact Surfaces - Cleanability*
Observation: EHS observed several food contact surface of the plastic bins for prep units is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the bins to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front prep 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge (PIC) could not provide a food temperature measuring device. PIC stated there is no food thermometer available.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Also ensure thermometer is calibrated weekly.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front prerp unit is in poor repair. EHS observed gasket craked/broken and coming off.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave observed in a state of disrepair and damaged. Microwave observed cracked inside and plastic peeling on inside of door. Also, soda dispenser is no longer working. Equipment needs repaired or removed from facility.
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 or remove from the facility
- Equipment - Cutting Surfaces
Observation: The 3 cutting board(s) observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Until they are replaced or refurbished use the surfaces along the perp units. DO NOT USE THEM AS IS.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Cutting oards must be replaced nad removed from facility or have them refurbished.
- Equipment and Utensils - Good Repair and Calibration
Observation: Ice bin in front leaks so observed in a state of repair and condition preventing the equipment to be used as designed. Also ice scoop at from ice bin has a broken handle and must be discarded. It is no longer smooth and easily cleanable and the broken handle left is to short to safely prevent hands from touching ice.
Correction: Discard, replace or repair the ice bin to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of chicken. EHS observed bags that originally hold chicken to be cut up are being reused. Bags must be discarded once opened. Also EHS observed small buckets that originally hold mangoes being washed and set a side on shelf for reuse. These items are not for reuse to hold food items.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: Ice bin. EHS observed inside of ice bin where ice is directly coming out of and ice touching is black. Also, bins holding clean utensils and the plastic lids observed dirty with food debris.
Correction: Clean and sanitize these surfaces for food contact. EHS discussed with PIC to have done right away and be apart of daily cleaning.Items are now dirty and bins drawers and items need reclean and sanitized. EHS recommends checking daily and have covered for bins to prevent contamination. Food debris collected also creates harboring conditions for pest and rodents.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of floor drain is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. EHS observed the pipe coming from the front sink extending below the flood level line. Pipe should be cut back to prevent waste water backing up into pipe and then into the sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair
Observation: Toilet in female's bathroom in poor repair. Toilet needs repaired and invoice from a licensed plumber available for EHS.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in freezer. EHS observed no light in the walk in freezer. This is a safety hazard for workers. Light must be repaired right away.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Light in walk in freezer and some light bulbs in ceiling of kitchen are not working. is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of dust on ceiling tile above food prep are in kitchen. Area noted in need of cleaning. Dust falls and contaminates food items. Establish a cleaning schedule to include ceiling tiles
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. EHS observed mop stored on the floor and falling a part. All mops must be stored hanging to allow proper air drying to prevent pathogen growth. Also must be hung to prevent dripping on handle and contaminating it and then workers hands.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/16/2015 | Routine | |
Good job of keeping food contact surfaces clean. Send new employee to receive their food handlers cards. Also, remember to have frontline refrigerator serviced.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed employees not wearing 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the rear prep table. EHS observed uncovered foods on the prep table area. Sliced tomatoes, onions, Turkey, ham, etc. are all uncovered on the prep table equipment.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. EHS observed eating utensils not stored handle up in dispensing container.
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)
Observation: EHS observed strawberries and Mangos cold holding at improper temperatures EHS observed strawberries cold holding at 51 degrees f. Also, EHS observed Mangos cold holding at 56 degrees inside frontline refrigerator. Talked to PIC about using time as a control, until equipment can be serviced.
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.
- Food - Food Labels
Observation: Spice containers packaged in the establishment is not labeled in accordance with Law. EHS observed containers of spices (herb salt and another spice) that were not labeled.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine. EHS observed mold inside ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and frontline.. EHS observed no paper towels at employee handsinks.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees EHS observed that there is no handwashing reminder sign in Men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. EHS observed that there was no lighting inside walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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08/11/2015 | Routine | |
NOTES:
- Follow-up inspection performed on 02/24/15.
- Observed many items from previous inspection corrected.
- Person in charge has since held a staff meeting and discussed various topics that pertain to employee duties and food safety responsibility.
- Newly hired staff are in need of District Food Handler card. Much improvement has been made by PIC to ensure that staff are not working without Food
Handler card.
- Discussed with PIC that during busy periods of food service, the rear prep unit can stay uncovered. However, when there is a lull in service, items must be covered to keep lower ambient air temperature as well as protect food from various contamination.
- Ensure that regular staff meetings are held to review food safety, proper and frequent hand washing and other topics such as proper glove use.
- New cutting boards are to be ordered.
- Ensure that door to kitchen near rest rooms stay closed at all times to prevent the entrance of unwanted person(s) in the kitchen.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed in dry storage area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep area and individual white cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/24/2015 | Follow-up | |
NOTES:
- Only one person with District Food Handler card.
- Employee Health and Allergen Awareness discussed. Flyer left.
- Ensure that shift leaders are properly trained in food safety as it pertains to their job. Unable to properly communicate to shift lead basic employee health concepts, chemical sanitization and food safety.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The shift leader 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.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: All food items in both fruit prep unit and prep unit in rear of kitchen observed uncovered.
Correction: Protect and keep food cold by keeping metal tops of prep units on as much as possible.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers observed in dry storage area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep area and individual white cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the prep area was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. No wiping bucket was made for the prep area.
Correction: Clean the surface of prep areas 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.
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02/10/2015 | Routine | |
Follow-up inspection report on critical violations observed at routine inspection on 07/30/14:
- Discussed with PIC that all foods must not be left overnight in prep unit. Store food in walk-in refrigerator overnight to ensure proper cold-holding temperatures of food. Be aware to no overfill walk-in refrigerator as unit may not operate properly and temperatures may rise from excess food storage.
- Repair hand towel machines or install manual hand towel dispenser for staff. Hand towels not available during both initial and follow-up inspection.
- Keep all food covered when business is slow to ensure that the food is not contaminated by flies or other debris and proper cold-holding temperatures are maintained.
- Next routine visit is in three months or less.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food observed in prep units. All food observed uncovered with one fly flying around food. All food was immediately covered up by PIC.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Keep all food covered when lull in business to prevent possible contamination from flies and other debris.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at both handsinks.
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
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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
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08/11/2014 | Routine | |
NOTES
- Discussed in detail with PIC regarding location of powders (vitamins, supplements, nuts) over opened prep unit of fruit that is not covered during service. There is a potential allergen hazard /reaction to patrons that are allergen sensitive and ingest a food that may have been contaminated with one of the powders located over the uncovered food. PIC understood possible contamination issue and will re-evaluate location of powders in order to prevent possible contamination of uncovered foods. In addition, covering the food that is uncovered during service will possibly prevent contamination from powders.
- Prep unit located in kitchen will be repaired ASAP per PIC. A work order will be in place by close of business day on the day of this inspection.
- Discussed Food Handler's cards with PIC. All staff must be current in 30 days. A follow-up will be performed in 30 days to ensure that all staff have obtained health cards.
- A follow-up of facility will take place in 12 days from the day of this inspection.
- Person in Charge (corrected on site)
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed staff not properly washing hands prior to food service. Also observed one staff member rising hands with running water over blender in same sink then blender was rinsed with running water.
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.Spoke with PIC regarding where to properly wash hands as well as using soap and a paper towel to dry hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in all three prep units (top row). One container of precooked sausage stored in bottom prep without lid.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that precooked sausage was not protected from opened liquid eggs because it was not in packages, covered containers, or wrapped.
Correction: Prevent possible cross-contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Powder and sugar observed in plastic containers without common names as labels.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Upon initial temperature readings of prep unit foods located in kitchen area, observed temps were as follows: Cut tomatoes 48, sliced turkey 48, sliced cheese 47. Discussed with PIC when food was placed in prep unit. PIC stated that all food was prepared the night before. EHS Mallet calibrated stem temp thermometer at 32 degree F and began taking all foods temps of products located in prep unit, they are as follows:
- Sliced beef 49 (one container), 50 (one container)
- Sliced chicken 48 (three containers), 49 (5 containers)
- Rice 52 (one container)
- Cut tomatoes 49 (two containers)
- Sliced white cheese 48 (one container)
- Sliced yellow cheese 49 (one container)
- Shredded yellow 47 (one container)
- Shredded white 48 (one container)
- Shredded parm cheese 49 (one container)
- Sliced turkey 48 (one container)
- Sliced ham 49 (one container)
Correction: Because the food listed above was stored in prep unit overnight, all food was voluntarily discarded during the inspection. Informed PIC that the prep unit is not meant to hold items overnight. Also discussed that the unit should be repaired immediately in order to keep the food at 41 degree F or below. EHS Mallet discussed with PIC that a four hour rule for public health control can be implemented until the unit can be serviced, or to keep all food in the walk-in refrigerator until needed for service. PIC voluntarily discarded all out-of-temp food and agreed on a plan of action until the unit is looked at. Per PIC, a work order will be in place by close of business day today (30 Jul 14) and the unit will be looked at this week.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator and walk-in freezer.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) located under the sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers
Observation: Observed no wiping bucket in place during inspection at front prep where smoothies are made.
Correction: Ensure that all food contact surfaces have a designated wiping bucket of proper chemical concentration.
- Good Repair and Calibration of Thermometers
Observation: 1. Observed food thermometer is not calibrated to ensure accuracy. Prep unit that held out-of-temp foods observed as having two thermometers side-by-side located in the front of the unit. One read 40 degree F, the other read 35 degree F.
2. Food thermometer located in facility was calibrating at 20 degree F while in the same half-ice, half-water cup, the EHS's stem thermometer read 32 degree F.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: No wiping clothes were observed for wiping buckets during inspection.
Correction: Ensure that clean wiping clothes are always on-site and reading for use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed blenders in need of cleaning at non-food contact surface located at the bottom of the blenders where the metal blade fits into the blender base.
Correction: Deep clean and sanitizer all blenders at least every four hours or in lull hours.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at both hand washing stations.
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
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles above blender area 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.
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07/30/2014 | Routine | |
Follow up to previous inspection regarding prep unit ambient temperature issues.
Food temps OK.
Maintain cover on top of prep unit during all lulls in business to encourage 41F or below. PIC advised that individual lids will be placed on each food item from now on.
No violation noted during this evaluation. | 12/30/2013 | Other | |
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Quats used as sanitizer. Test kit provided- 200ppm.
Some staff require Suffolk health cards. Obtain cards within 30 days of inspection.
All information reviewed with PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee coming on duty failed to wash hands upon initiation of shift and prior to filling bucket with ice.
Correction: Properly wash hands at beginning of shift as well as between tasks. When to wash reviewed in detail with PIC. Employee to thoroughly/properly wash hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Multiple wiping cloths observed on counter.
Correction: Remove and properly store wiping cloths inside of clean sanitizing bucket with 200ppm quat sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Reach in ambient temperature observed to be 57F. Bottled water, oranges, dressings, chicken salad, condiments inside. Chicken salad 51F, sliced tomatoes 55F, Caesar dressing 55F.
Prep unit (top) temperatures observed to be: mozzarella 47F*, sliced tomatoes 48F*, cooked chicken 57F, sliced roast beef 51F*. PIC advised that items remain on top of unit until gone.
Correction: Potentially hazardous food (PHF) items removed from unit and voluntarily discarded. Unit not to be used for PHF storage until services and maintaining Discontinue the practice of leaving product on top of prep unit until gone. Rotate product at least every 4hrs with items from below unit (41F voluntarily discarded by PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Day of week stickers provided on ready to eat items, however, no date observed.
Correction: Properly label ready to eat food items with date as to disposition. Date marking reviewed in detail with PIC.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic forks observed improperly stored with mouth portion up.
Correction: Store forks inverted to prevent hand contact/contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Sanitizing bucket observed inside of handsink. Also, scrub brush improperly stored on nozzle.
Correction: Remove sanitizing bucket and scrub brush as handsink is for no other purpose than washing hands.
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11/21/2013 | Routine | |
Employees require current Suffolk health cards. Ensure cards are obtained within 30 days of inspection.
Quats used as sanitizer. Contaminated test kit provided. Replace kit to ensure adequate sanitization levels are attained.
Hose bibb required on mop sink spiggot.
Large container of what appears to be granulated sugar not labeled. Provide English common name on exterior of container as to contents.
Handles of scoops observed to be touching food product. Store scoops handle side up to prevent hand contact.
All information reviewed with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date labeling not observed.
Correction: Reviewed date labeling in detail with PIC.
- Hand Drying Provision
Observation: No hand towels proivded at front hand sink.
Correction: Properly supply and maintain hand sink to encourage good handwashing practices by food service employees.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage required at hand sink.
Correction: Provide proper handwashing signage at hand sink.
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04/18/2013 | Risk Factor | |
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