- This visit was made to conduct a routine inspection. The following items need long term correction:
-Repair the overflowing plumbing at the 3 compartment sink in 30 days.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Employee put on a hat during the inspection.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: the lasagna and tuna salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 2/22/16 they shall be date marked with a "use by" date not exceeding 2/28/16..
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink piping are overflowing when the sinks are emptied. Repair the 3 compartment sinks in 30 days.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/24/2016 | Routine | |
This visit was made to conduct a routine inspection. The following items require long term correction:
1. ALL foods must be cooled PRIOR to being placed on the buffet. The buffet will keep things cold, but will not cool foods. Cool foods in freezer, uncovered. Use shallow pans to spread the food ot to assist the cooling process.
2. Provide a rubber mat for use under cutting boards. The mat must be easily cleanable.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloths placed under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling would not have been adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: tightly covered containers, large amounts of food in plastic containers, foods not cooled before being put on buffet.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
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07/21/2015 | Routine | |
This visit was made to conduct a routine inspection.
Please change symbol for Aldo's special so it is different from the consumer advisory symbol.
The following items require attention:
1. Make sure the dishwasher submerges clean equipment and utensils in the sanitizing solution for at least 1 minute. The the items shall be air dried (not stacked wet).
2. All hot held items shall be held at 135F or higher. Remember to stir hot item frequently. Do not put towels on the grill and place food to be held hot on top of the towels.
3. The handwashing sink is for handwashing only.
4. Use utensils to handle raw foods OR change gloves/wash hands after handling raw foods.
5. Utensils shall be kept in hot (135F or greater) water OR in a clean container without water. These utensils shall be washed whenever they become contaminated OR at least every 4 hours. Do not wipe the utensils with a cloth to clean them.
Repeat violations shall be subject to civil penalty.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensil stored in room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.(cook used gloved hands to handle raw chicken, did not change gloves before going into prep cooler to get another ingredient)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling would not have been adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: foods in large plastic containers that were tightly covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken breast slices.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution.(dishwasher was only dipping items into sanitizer solution)
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line is being used for purposes other than washing hands. (a whisk and produce were in sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/13/2015 | Routine | |
The hot water heater calculations show that the hot water heater is sufficient. The following items shall be corrected within 30 days:
1. Provide consumer advisory (disclosure & reminder) for eggs and caesar dressing (items owner stated would be offered undercooked/raw).
2. Provide additional shelving for dishes/equipment drying and dry storage.
3. Seal (caulk) 3 comp. sink, mop sink and hand sinks.
4. The 2 black cabinets need 6" legs, wheels, or need to be sealed to the floor if not removed.
Recommend issuance of Health Department permit.
Approved to operate.
No violation noted during this evaluation. | 12/08/2014 | Pre-Opening | |
This visit was made to conduct a change-of-ownership inspection. I will calculate hot water and call you on Monday.
No violation noted during this evaluation. | 12/05/2014 | Pre-Opening | |
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