- In-use utensils, between-use storage
Observation: One scoop handle was submerged in a food product in the Chinese area.
- Multiuse food contact surfaces are cleanable
Observation: One scoop in the Chinese walk in cooler was damaged and shall be discarded.
- Handwashing signage
Observation: The hand sink in the Chinese hand sink did not have a hand wash sign. I provided a hand wash sign and the PIC stated he would post it by the hand sink.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The chicken on the hot hold table were 120-130 degrees F.
- Sanitizers
Observation: The sanitizer in the kitchen area was 100 ppm.
- Protecting food from environmental contamination
Observation: Several products in the chest freezer unit were not covered.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Tops of the machines, carts, and can racks were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice chute was not clean to sight.
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02/22/2016 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:The vents in the walk in cooler unit was not clean to sight.
- Foods are cooled using appropriate methods
Observation: Lids were being placed on large containers that were sealed. Lids were popped open.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The can rack was not clean to sight.
- Bare hand contact with ready to eat foods
Observation:The cooks were handling bread and buns with their bare hands. The PIC stated he would have a meeting and make sure the issues was solved.
- Handwashing signage
Observation: The Chinese area did not have a hand wash sign by its sink. I handed out a hand wash sign and the PIC placed it by the hand sink.
- Sanitizers
Observation: The quat sanitizer was 0 ppm. The quat was remixed and now 200 ppm.
- Wiping cloths properly air dried
Observation: Wiping cloths were being placed on counter tops after each use.
- Air drying of equipment and utensils
Observation: Several dishes were not air dried in storage.
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12/09/2015 | Regular |
| No violation noted during this evaluation. | 10/13/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: One food container in the bakery was not labeled and the ice bucket in the meat area was not labeled.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: The hand sink in the meat area was working during inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The intake vents in the bakery were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight in the bakery. The unit was cleaned.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces through out the bakery area were not clean to sight (counters, shelves, floors). Baking equipment was not clean to sight.
- Eating, drinking, or using tobacco
Observation: Several employees were eating a small apple when I entered the bakery. I talked the manager about the situation and he told me he would make sure the employees would not eat in the prep area.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not sanitizing dishes when I tested it.
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09/09/2015 | Regular |
| No violation noted during this evaluation. | 04/15/2015 | Follow Up LOC |
- Reminder statement
Observation: No asterisk of animal derived food that links to footnote.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Potentially hazardous foods on the salad bar temped between 45-50*.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cut tomatoes and shredded lettuce not date marked. Foods were voluntarily discarded during inspection Corrected.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Dish machine improperly sanitizing saniting utensils. All utensils were removed to be re-sanitized During inspection.
- Plumbing system maintained in good repair
Observation: Leak at hand sink in meat counter area.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer not provided in coolers.
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04/02/2015 | Regular |
- Foods are cooled using appropriate methods
Observation: Foods cooling in the food prep area were cooling with plastic wrap sealed over the container unit. Better to allow the product breathe while cooling until the product reaches 41 degrees then seal the product.
- Food storage, prohibited areas
Observation: Several items in the chest freezer units were being stored above the load limit line.
- Food storage containers identified with common name of food
Observation: The bench flour was not labeled in the bakery.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents in the walk in cooler was not clean to sight.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: The fridge unit in the food prep area did not have a thermometer placed in it.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine in the food prep area was not sanitizing dishes. The employees were still using the unit and not sanitizing dishes after the unit was done.
- Handwashing signage
Observation: One sink in the Chinese area did not have a hand wash sign by it.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The inside cappuccino machine and baking equipment were not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Some single use containers were not being stored in plastic sleeves and the ones that were being stored in plastic sleeves in the food prep area were not being pulled up to the top rim.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The tops of the cappuccino machines, counter tops in the food prep area,shelves in the food prep area, push carts in the bakery were not clean to sight.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Some employees did not know the sick policy.
- Protecting food from environmental contamination
Observation: The freezer in the bakery there was a shelf that was only about 1-2 inches off of the floor.
- Mechanical warewashing equipment, sanitization pressure
Observation: The pressure gauge in the bakery area was not working on the big pan dishwasher.
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12/12/2014 | Regular |
| No violation noted during this evaluation. | 05/27/2014 | Follow Up LOC |
- Indoor and outdoor surfaces
Observation: Wood by the Chinese area was not sealed.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sausage was 45 degrees F. in the walk in cooler unit.
- Food storage containers identified with common name of food
Observation: Shaker containers were not labeled.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: There was an egg that was broken and dropped on some cheese.
- Single -service and single-use articles may not be reused
Observation: Single use containers were being stored with plastic sleeves half way cup the cups.
- Drying mops
Observation: Mops were not being air dried after each use.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The person in charge did not know the 5 food borne illnesses and 5 symptoms of food borne illness.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine was not clean to sight.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: The heating gauge was only reading 160-164 degrees F. The unit shall read 180 degrees.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The toaster area, under counter tops, sides of warmers, carts, shelves and containers were not clean to sight.
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05/20/2014 | Routine |
- Poisonous or toxic materials used and applied
The quat sanitizer tested out at 0 ppm. The cook remixed the sanitizer at it tested out at 200 ppm. Corrected at time of inspection
- When to wash
An employee did not wash their hands prior to placing gloves on. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
The inside of the cappuccino machine was not clean to sight. Corrected at time of inspection --The outside of the cappuccino machine and the bottom of freezer were not clean to sight.
- Mechanical warewashing equipment, sanitization pressure
The dish machine was operating at 30 psi.
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09/18/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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08/16/2013 | Routine |
- Food storage - preventing contamination from the premises
Some meat products being stored above the load limit line. Two meat boxes in the meat cooler were sitting on the floor.
- Food temperature measuring devices are provided and readily accessible
The meat bunker display did not have a thermometer placed in it.
- Food storage, prohibited areas
Some meat products being stored above the load limit line. Two meat boxes in the meat cooler were sitting on the floor.
- Roasts held at a temperature of 130°F or above
Salad bar was temping out at 43-45 degrees F. The egg cooler was temping out at 46 degrees F. There was some milk products that was being stored in the unit. Eggs are fine at 45 degrees F or below.
- equipment food contact surfaces and utensils clean to sight and touch.
The racks, shelves, behind the tables, and muffin pans were not clean to sight in the bakery. Several of the cooler units had condinsation on the units.
- Light bulbs, protective shielding
The light was not shielded in the walk in egg cooler.
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08/02/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
A common towel was placed on a counter top and not back into santizer after it was used.
- Linens- cleaning and storage
Single use containers were not being stored in plastic sleeves or the sleeves were not up to the top rim.
- Duties of PIC
A sick policy was in place but the person in charge did not remember the 5 food borne illnesses.
- When to wash
In the kitchen an employee went to the dishwashing area then went to serve food to a client without washing his hands. Corrected at time of inspection
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04/29/2013 | Routine |
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