The purpose of this visit was to conduct a follow-up inspection. During this visit I verified the repeated violation that was corrected has remained corrected.
NOTE:
- All the equipment that were out of compliance are holding 41F or below at the moment (Craig 3-DR salad bar - 35F, 3-DR UC dessert Display - 31F and Craig 1-DR UR - 35F).
- Observed the cold holding logs maintained for all the refrigerators and hot holding units.
- Time as Public Health was maintained properly.
- Parasite destruction letter was not provided during inspection. The facility manager will provide a parasite destruction letter and a written statement from supplier with in 24 hours.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Smoked Salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. PROVIDE A PARASITE DESTRUCTION LETTER FROM SUPPLIER WITH IN 14 DAYS TO HEALTH DEPARTMENT.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. PROVIDE A WRITTEN STATEMENT FROM SUPPLIER TO HEALTH DEPARTMENT WITH IN 14 DAYS.
- Physical Facilities Good Repair
Observation: Observed that the tiles at the cookline are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR THE TILES AT COOKLINE.
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03/21/2016 | Follow-up | |
The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- A Risk Control Plan (RCP) was written and provided to the manager for repeated cold holding violation and equipment ambient air temperature at above 41F.
- The manager will strictly follow the RCP.
- Follow-up Inspection will be conducted to verify some of the corrected critical violation (eg. cold holding) remained corrected, and some of the not corrected violation.
- Provide parasite destruction letter and written statement from supplier no later than March 21, 2016.
- Monitor cold holding temperature and equipment temperature every 2 hours.
- Enforcement Policy was discussed with the manager.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Smoked Salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. PROVIDE A PARASITE DESTRUCTION LETTER FROM SUPPLIER WITH IN 14 DAYS TO HEALTH DEPARTMENT.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. PROVIDE A WRITTEN STATEMENT FROM SUPPLIER TO HEALTH DEPARTMENT WITH IN 14 DAYS.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Mash Potatoes (118F), Rice (120F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. FOOD ITEMS WERE RE-HEATED. DISCUSSED WITH MANAGER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Corn beef (44F) at 2-DR Prep at cookline, Coleslaw (49F), Tzatziki Sauce (48F) in Craig 3-DR Prep (Salad), Turkey Gravy (49F), Brown Gravy (46F) in Vulcan Small #7 Walk-in, Boiled Potatoes (46F) 1 Container in Walk-in Downstairs #2, and Chocolate milk (49F - 1 Gallon), Regular Milk (49F - 5 Gallons) in 3-DR reach-in Dessert display.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL FOOD ITEMS WERE DISCARDED. DISCUSSED WITH THE MANAGER.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Butter, Butter base cream/sauce, Tomato Base sauce at cookline
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. INSCTRUCTION WAS PROVIDED TO THE CHEF. TIME STICKERS WERE PLACED ON FOOD CONTAINERS.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Craig 1DR Upright refrigerator at cookline (52F), Craig 3-DR Prep (Salad Station) (48F), 3-DR Reach in Dessert Display (48F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. THE MANAGER CALLED THE REFRIGERATOR MAINTENANCE PERSONNEL TO REPAIR THE REFRIGERATORS DURING INSPECTION. Craig 1-DR UPRIGHT AND CRAIG 3-DR SALAD PREP WAS OBSERVED AT 41F OR BELOW DURING INSPECTION. DO NOT STORE ANY FOOD ITEMS IN THE 3-DR REACH IN DESSERT DISPLAY UNTIL IT IS FIXED. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
- Physical Facilities Good Repair
Observation: Observed that the tiles at the cookline are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR THE TILES AT COOKLINE.
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03/08/2016 | Routine | |
The purpose of this visit was to conduct a complaint inspection conjunction with follow-up. The dessert refrigerator is observed at 45F. Per discussion, the dessert refrigerator is not used to store any PHF at the time. The 4-Drawer Pasta/Seafood refrigerator is in compliance and observed at 36F during inspection. The operator will submit service receipt. No follow-up required.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-DR prep at cookline (79F), Continental 1-DR Upright (49F) next to Griddle, Craig 3-DR Salad Prep (59F), Vulcan Walk-ins #7 & #8 (45F &47F), Craig 1DR Undercounter (Waitstation) (43F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Provide service receipt to the Health Department with in 7 days. The Units will be inspected during follow-up inspection. Prep coolers, and Continental coolers are used to keep the food items. The operator is using TIME AS PUBLIC HEALTH CONTROL at the time until the units are fixed. THE OPERATOR HAS TECHNICIAN ON SITE.
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11/10/2015 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection.
NOTE: This visit was to inspect the refrigerators that were out of compliance during routine inspection on August 27, 2015. The re-inspection was re-scheduled upon operator's request due to the repair process. The operator had submitted the temperature logs as required on Sept. 29, 2015.
- The follow-up inspection will be on Nov. 09, 2015.
- Monitor the coldholding temperature.
- Monitor the refrigerator unit temperatures daily to prevent cold holding violations.
- Discussed the enforcement policy with the person-in-charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
- Milk (45F) in 3-DR Milk/Dessert Refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEM WAS DISCARDED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-DR prep at cookline (79F), Continental 1-DR Upright (49F) next to Griddle, Craig 3-DR Salad Prep (59F), Vulcan Walk-ins #7 & #8 (45F &47F), Craig 1DR Undercounter (Waitstation) (43F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Provide service receipt to the Health Department with in 7 days. The Units will be inspected during follow-up inspection. Prep coolers, and Continental coolers are used to keep the food items. The operator is using TIME AS PUBLIC HEALTH CONTROL at the time until the units are fixed. THE OPERATOR HAS TECHNICIAN ON SITE.
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10/26/2015 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection. During this visit, the refrigerators temperature were checked. There were six refrigerators out of temperatures during last visit. Two out of six refrigerators are repaired and holding appropriate cold temperature (Vulcan #7 and #8 Upstairs (41F & 41F). The person-in-charge (PIC) said the service orders are in place for the rest of the units. Required the PIC to provide service receipt for the repair for following four units:
1) 2-DR prep refrigerator at cook line
2) Continental (C4) 1-DR Upright refrigerator next to griddle (49F)
3) Craig 3-DR Prep Salad Prep refrigerator Front service (43F)
4) 3-DR Reach-in & Dessert display (49F)
Submit the service receipt with in 7 days. DO NOT store any food items in the units unless TPHC applied or other means are applied to maintain 41F or below. The PIC has been using Continental (C4) 1-DR Upright refrigerator with Time as Public Health Control (TPHC) for potentially Hazardous Food (PHF) items. Required the PIC to submit the temperature log after the refrigerators (mentioned above) are repaired for 2 weeks. Reviewed the temperature log for the other units.
Discussed the enforcement policy with the PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
- Tzatziki sauce, Honeydew, Greek Yogurt, Blue Cheese dressing, Salsa (44, 49, 46, 45, 47) True 1-DR glass display
- Calamari, Baked Potatoes, French Fries,Turkey sausage, Alfredo sauce (46, 45, 45, 45, 45) at Vulcan Walk-in #7 Upstairs.
- Corn Beef, Canadian Bacon, Baba Ghanoush, Spaghetti, Tomato Base Soup (46, 45, 45, 48, 47), Boiled eggs, Noodles, Pasta, Diced Ham, Cheddar Cheese (52, 46, 47, 46, 48) in Vulcan #8 Walk-in Upstairs.
- Vegetable Lasagna Piece, Spinach and Cheese Lasagna, Meatball, Chicken Cavatelli (44, 50, 44, 45) in the Walk-in #1 Downstairs.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All the food items were discarded. Required the PIC to take temperature of cold holding food items and keep a log. The log will be reviewed during follow-up inspection. Advised the PIC to train more than one employee to check the line.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-DR prep at cookline (79F), Continental 1-DR Upright (49F) next to Griddle, Craig 3-DR Salad Prep (59F), Vulcan Walk-ins #7 & #8 (45F &47F), Craig 1DR Undercounter (Waitstation) (43F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Provide service receipt to the Health Department with in 7 days. The Units will be inspected during follow-up inspection. Prep coolers, and Continental coolers are used to keep the food items. The operator is using TIME AS PUBLIC HEALTH CONTROL at the time until the units are fixed. THE OPERATOR HAS TECHNICIAN ON SITE.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Continental 1-DR upright cooler next to griddle.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Provide a service receipt for gasket replacement/repair with in 7 days.
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09/08/2015 | Follow-up | |
The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- The PIC has emptied the walk-in coolers that were not holding 41F or below. Two of the walk-in refrigerators are emptied. The PHF are discarded by the employees and PIC.
- Follow up inspection will be in 10 business day.
- The PIC will train employees to check line.
- Gyro, salad unit, Cook line units are maintained at time as public health control.
- Required the PIC to take temperature of cold holding food items and keep a log. The log will be reviewed during follow-up inspection. Advised the PIC to train more than one employee to check the line.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Spaghetti (57F), Chicken Wings (48F).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Food items were discarded.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Onion Soup (129F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Food items was re-heated and the PIC suggested employee to maintain the item at 135F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
- Tzatziki sauce, Honeydew, Greek Yogurt, Blue Cheese dressing, Salsa (44, 49, 46, 45, 47) True 1-DR glass display
- Calamari, Baked Potatoes, French Fries,Turkey sausage, Alfredo sauce (46, 45, 45, 45, 45) at Vulcan Walk-in #7 Upstairs.
- Corn Beef, Canadian Bacon, Baba Ghanoush, Spaghetti, Tomato Base Soup (46, 45, 45, 48, 47), Boiled eggs, Noodles, Pasta, Diced Ham, Cheddar Cheese (52, 46, 47, 46, 48) in Vulcan #8 Walk-in Upstairs.
- Vegetable Lasagna Piece, Spinach and Cheese Lasagna, Meatball, Chicken Cavatelli (44, 50, 44, 45) in the Walk-in #1 Downstairs.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All the food items were discarded. Required the PIC to take temperature of cold holding food items and keep a log. The log will be reviewed during follow-up inspection. Advised the PIC to train more than one employee to check the line.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Vegetable Lasagna in the Walk-in #1
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Food item was discarded.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-DR prep at cookline (79F), Continental 1-DR Upright (49F) next to Griddle, Craig 3-DR Salad Prep (59F), Vulcan Walk-ins #7 & #8 (45F &47F), Craig 1DR Undercounter (Waitstation) (43F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Provide service receipt to the Health Department with in 7 days. The Units will be inspected during follow-up inspection. Prep coolers, and Continental coolers are used to keep the food items. The operator is using TIME AS PUBLIC HEALTH CONTROL at the time until the units are fixed. THE OPERATOR HAS TECHNICIAN ON SITE.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Continental 1-DR upright cooler next to griddle.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Provide a service receipt for gasket replacement/repair with in 7 days.
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08/27/2015 | Routine | |
NOTE:
- A cross contamination prevention guidelines were provided to the person-in-charge.
- Do not over fill the salad prep line sauce.
- Take temperature of the refrigerators to check and maintain ambient air 41F or below at all time.
- Review the menu and remove the asterisk from the food items that was discussed during inspection with PIC. Send a copy of the updated menu to HD.
- Active Managerial Control information was discussed with the PIC. A handout was provided.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat (RTE) food as follows: Raw steak stored over cooked rockfish and other cooked RTE
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. Food items were relocated. A cross contamination prevention guidelines were provided to the person-in-charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Spaghetti (46F) at 2-Drawer cooler, Beef stock (45F) at Vulcan #8, Tzatziki saucee (51F) Rice pudding (50) at the True 1DR upright, Tzatziki sauce (46F), 1000 Island sauce (46F) at Craig 3-Dr Salad prep, Tzatziki sauce/Rice pudding/Cocktail sauce/Honey Dew/Corn beef, Baba Ganoush/Pancake mix (4 containers)/Crabmeat (45/46/46/45/46/45) at the Walk-in cooler #1, Cooked potato (2 containers - 46F) at Walk-in #2
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were discarded.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1DR upright display (57F), Walk-in #1 (44F), 3-Dr Undercounter Dessert cooler (47F), 2-DR undercounter dessert cooler (46F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. The units were being repaired. Food items from these coolers were moved to units that hold 41F or below.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. The handwashing sink was repaired and provided 108F water.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Items were removed from the handwashing sink to make it available for employees to wash hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Handsoap was provided a the bar hand washing sink.
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03/24/2015 | Routine | |
The purpose of this visit was to investigate a complaint regarding insect observed in dining area on Friday 8/22/14. No insects observed during the inspection, and no evidence of infestation. Discussed with owner at the facility. He has received no similar complaints, and has not observed evidence of infestation. As a precaution, he scheduled an extra CPO visit for the next morning after complaint was received, with a followup visit scheduled for Wednesday 8/27/14.. Complaint could not be confirmed.
No violation noted during this evaluation. | 08/26/2014 | Complaint | |
The purpose of this visit was to conduct a routine risk assessment with focus on risk factors. Discussed public health significance of maintaining coolers at sufficient ambient temperatures, and of keeping TCS foods out of the temperature danger zone. Advised temperature logs be kept for all coolers on the premises, and kept for review at future inspections.
NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICES FOR 4 COOLERS LISTED ABOVE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
Additional cold holding temperatures:
Gallon whole milk/ gallon 2% milk/crumbled blue cheese/sliced american cheese/heavy whipping cream 32 oz. in WI cooler #7 DS: 34/34/34/34/37 degrees F
Sliced tomato/sour cream in 3 dr salad prep cooler: 54/55 degrees F
Gallon whole milk/gallon 2 % milk/half and half individual serving in display cooler over 3 dr cooler counter service left: 46/45/46 degrees F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked potatoes/raw shell eggs on counter at CL: 78/61
Correction: Ground lamb kabob/ pork sausage lasagna/raw chicken/hot dogs in small walk-in cooler upstairs: 46/45/45/46 degrees F
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient. TCS (PHF) items in WI cooler #1 DS where old date marks were left on containers of freshly prepared TCS foods.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) must have accurate date marking, and old date marks must be removed from containers during wash/rinse/sanitizing process. NOTE: Discussed wiht PIC.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: Small (#7) and Large (#8) walk-in coolers US
Correction: 3 dr salad prep cooler
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Latch on 2 dr prep cooler CL for right door does not latch door securely.
Correction: Repair latch so that door is held securely in closed position and provides a tight seal.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine periodically below the minimum allowable level of 180ºF., as evidenced by unactivated thermolabels on the majority of numerous tests with different utenisls.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F. NOTE: Use three compartment sink to sanitize all dishware and utensils until dishmachine is able to routinely provide a hot water sanitizing rinse of sufficient temperature to obtain a 160 F surface temperature on all utensils and equipment. Provide service invoice for dishmachine to Health Department within 10 days.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: CFM with proper credentials arrived during the inspection.
- Physical Facilities Good Repair
Observation: Floor drain grate in front of the small walk-in cooler upstairs is broken and poses a potential trip hazard.
Correction: Repair/replace the floor drain grate.
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08/21/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Chlorine concentration in wiping cloth bucket: 100 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF SIGNED EMPLOYEE ILLNESS AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS AS REQUIRED ABOVE.
Additional food temperatures:
Pastrami, chunk/ salami roll in True 2 dr cooler over freezer
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. NOTE: Observed an employee move garbage container and return to food preparation acivities within first washing hands. Observed another employee don new gloves wihtout first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) were observed to be unsound or adulterated: 15 packages of ROP foods in basement walk-in cooler #1 that had not been opened within 2 days of packaging, as required due to the unapporoved ROP process used to package these foods. Packaged foods included chili, corn and black beans, vegetable soup, along with other foods. PIC confirmed foods had been packaged at the Amphora Diner Deluxe, a facility that does not have an approved HACCP plan for ROP. None of the food packages had packaging dates.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. NOTE: PIC voluntarily disposed of ROP packaged foods.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: pastrami and salami in True 2 dr upright cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: PIC had foods properly wrapped.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pork link sausages in Henny Penny hot hold cabinet (2x)101/108
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Han sliced thick/ham sliced thin/sliced deli turkey/crumbled feta cheese in Vulcan large WI cooler: 44/44/44/45 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Food determined to be out of temperature less than 2 hours. Cooler temperature was lowered during inspection to acheive required cooling.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Vulcan large WI cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Service technician arrived during inspection, and adjusted thermostat so required ambient temperature could be maintained.
- Equipment / Good Repair / Components / Gaskets
Observation: Latch on walk-in cooler #1 in basement is malfunctioning, and does not secure door in closed position.
Correction: Repair latch so that door can be easily secured in closed position to facilitate maintenance of required ambient temperatures.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: combination oven/broiler in front cookline
Correction: range on rear cookline.
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03/07/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint investigation. Meiko dishmachine turned thermolabel black. Quaternary ammonium sanitizer/chlorine sanitizer in wiping cloth buckets: 200 ppm/100ppm..
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed scooping ice with metal pan instead of scoop with handle causing bare hand contact with the ice - downstairs ice machine.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: PIC provided scoop with handle for downstairs ice machine.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: boiled potatoe in WI cooler #2 DS
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. NOTE: PIC placed date marks on pans of boiled potatoes.
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08/30/2013 | Risk Factor | |
Investigated complaint regarding changing of tasks without required handwashing. Handwashing policies and procedures described by PIC were satisfactory. Handwashing procedure and handwashing frequency observed during the inspection were also satisfactory. Complaint could not be confirmed.
No violation noted during this evaluation. | 08/30/2013 | Complaint | |
Site visit made as phone contact was not possible. T
he purpose of this visit was to investigate a complaint received on 5/07/13. The complainant alleged that a roach was found in their food. Inspection of all areas of facility revealed no live or dead roaches, and no evidence of roach infestation. PIC, Pedros Kontos, Corporate Director, produced proof of pest control services. These are provided twice per month, and provided invoice for pest control service on 4/19/13. Last service done on 5-8-2013. Next treatment is due on the 05-18-2013. Spoke to the person in charge about cleaning all grease , food debris and avoiding any harborage for insects.Complaint could not be confirmed.
No violation noted during this evaluation. | 05/13/2013 | Complaint | |
The purpose of this visit was to conduct a routine risk inspection and investigate a complaint.. Water heater information: Universal 6100 250A and AO Smith BTR 275 110. Dishmachine: Meiko K64E with booster heater: Hatco C54. Quaternary ammonium sanitizer in 3 vat sink: 200ppm. PIC provided invoice for latest pest control service on 3/5/13, and advised pest control operator service is provided 2x/month. PIC advised hood over cook line serviced every 6 months. PIC to provide invoice to Health Department for service of dish machine within 12 hours. Dish machine displayed final rinse temperature > 180 degrees F on gauges. Due to discrepancy between displayed temperature and thermolabel, use of dishmachine is authorized until 11 PM tonight( 2/13/13). If dishmachine is not serviced and found to be providing minimum final rinse temperatures >= 180 degrees F prior to 11 PM, 3 vat sink must be used for all further wash, rinse, sanitize of utensils and equipment until dish machine is restored to fully functional condition, and final sanitize rinse temperature of minimum 180 degrees F can be verified.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked spaghetti in deep pan with excessive product depth.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked rice in small WI cooler kitchen, cooked spaghetti in large walk in cooler (2 pans)
Correction: Sliced American and Swiss cheese in 1 dr upright cooler cookline
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on several coolers/freezers are not present or not located so easily readable:
Correction: Install temperature measuring devices in all coolers and freezers and locate devices so that they are easily readable.
- Equipment / Good Repair / Operation
Observation: Hinge for hood on 2 dr prep unit top at cookline is broken / Door of 3 dr prep cooler at front prep area does not close easily and remain closed.
Correction: Equipment shall be maintained in a state of repair and condition that meets code requirements. Repair damaged hood of 2 dr prep unit, and door 3 dr prep unit.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. NOTE: PIC contacted repair technician for immediate service during inspection.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dish machine are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return (dented cans) are not being stored in a separate designated area.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
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03/13/2013 | Routine | |
The purpose of this visit was to investigate a complaint received on 3/11/13. The complainant alleged that a roach was found in their food. Inspection of all areas of facility revealed no live or dead roaches, and no evidence of roach infestation. PIC advised pest control services are provided twice per month, and provided invoice for last pest control service on 3/5/13.
Complaint could not be confirmed.
No violation noted during this evaluation. | 03/13/2013 | Complaint | |
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