Food supplier is Sysco. EHSS observed a delievery, food items arrived at proper temperatures. Discussed employee health, information posted and Form 1B is used. Observed good handwashing, glove use, and datemarking. Observed overall clean facility.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- 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. Observed no handwashing sign in the restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner are not properly labeled. Observed spray bottles labeled for sanitizer filled with glass cleaner.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/14/2015 | Routine | |
Food Supplier is Sysco Foods. Consumer Advisory for Hamburgers and Cheese Burgers. Ground beef and chicken tenders come in raw frozen. Grilled chicken is precooked frozen. Discussed Employee Health with Person in Charge (PIC), EHS to email Form 1B to PIC. Discussed Cooling of tomatoes after slicing. Discussed cleaning and sanitizing utensils on prep line every 4 hours. Recommend cleaning along and below the fryer, along with below the 3 basin sink. Recommend discarding date marked foods after no more than 7 days.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided Form 1B.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before donning new gloves and engaging in food preparation
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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04/16/2015 | Risk Factor | |
All deficiencies noted on the previous inspection report have been corrected. Observed an invoice showing that the door gaskets for the pizza prep unit have been ordered. Thank you.
No violation noted during this evaluation. | 10/21/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Ensure that food handlers are knowledgeable of the employee health policy. FDA Form 1-B was given to the PIC.
2. Ensure that the knife handles are thoroughly cleaned prior to storage on the knife rack. Observed several knife handles unclean.
3. Observed a buffet set up for a private catering event. The menu consisted of hamburgers, hot dogs, garden salad, and potato salad (purchased prepackaged). Foods were held in chaffing dishes using sternos as a heat source.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in quaternary ammonium sanitizing solution that was too weak. The reading on the test strip was less than 100 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures in the low boy unit located under the grill: raw hamburger-45°F, precooked chicken-45°F, shredded cheese-45°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend lowering the thermostat on the unit.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate. The thermometer was reading 32°F at room temperature.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following refrigeration units: 1. pizza prep unit, 2. reach-in freezer near grill, 3. low boy unit under the grill.
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 - Good Repair and Proper Adjustment
Observation: The door gaskets on the pizza prep unit are broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the pitchers and glassware being washed in the dishwashing machine at the bar were not observed sanitized. Observed no sanitizer being dispensed into the machine. The reading on the chlorine test strip was 0 ppm. Observed the container of sanitizer servicing the machine empty. The PIC replaced the container of sanitizer and the concentration of the sanitizing solution in the dishwashing machine was measured at 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink located near the 3 compartment sink was measured at a temperature less than 100°F. The faucet handle for the hot water was unable to be turned on.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station located near the grill and fryers is being used for purposes other than washing hands. Observed unclean equipment stored in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the bar.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the handwashing sink in the bar.
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
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Observed only 3 foot candles of light and the light bulb in the center of the unit was not working.
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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10/16/2014 | Routine | |
Observed thermometer broken in reach-in freezer. Thermometer needed inside walk-in cooler. Recommended all cooling units have functional thermometers.Observed food delivery. Frozen foods received to walk-in freezer. Vegetables and cheese to walk-in cooler. Freezer walk-in unit recently repaired. Frozen foods moved to 2 chest freezers and today are being returned to walk-in freezer. Foods will be used on a last-in first out process for cooking and serving. Some ceiling tiles missing in storage area near walk-in units. Recommend replacement. Advisory statement on menu should have foods which can be undercooked asterisked. Statement on menu concerning undercooked is acceptable. Dishmachine/glass 107 rinse, sanitizer chlorine 50 ppm. No Violations.
No violation noted during this evaluation. | 04/16/2014 | Risk Factor | |
Reviewed Employee Health information, policy posted. Both cheese and chili warmer keeping foods at 135 degrees or higher. (thermometers on units incorrect). Observed hand washing and glove use. Observed consumer advisory statement on menu printed correctly concerning foods that can be cooked to order. Food items such as hamburgers should be asterisked as indicated on advisory statement. This can be done be done when menus are re-printed.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed Glass Tender for sanitizing glasses at bar 110 degrees sanitizing temperature for hot water rinse. Unable to test chlorine level of rinse cycle. Chlorine sanitizing agent is used in machine. PIC states machine will not be used until unit is serviced and chlorine level tested. EHSS requested report of servicing be sent showing results of service for unit including temperature and chlorine level.
Correction: Recommend unit be serviced so chlorine level can be tested. Use 3 basin sink set up for sanitizing glasses until dish machine is tested.
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10/16/2013 | Routine | |
Clean, well organized establishment.
- Critical: Employee Health*
Observation: Observed PIC not available to review Employee Health policy.
Correction: Recommend Employee Health information (form 1B) be posted so employees are aware of signs/symptoms and diseases.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cheese dispenser unit not hot holding at 135 degrees or above.
Correction: Recommend unit not be used to dispense cheese until unit is replaced to insure foods are hot held at 135 degrees or above. Unit taken out of service. CORRECTED.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed sanitizer level low in 3 basin sink, unable to detect Quat level for sanitizing of food contact surfaces.
Correction: Recommend levels be adjusted so Quat level of sanitizer is 200-400 ppm. CORRECTED.
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04/30/2013 | Risk Factor | |
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