The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Facility is a good future candidate for the Food Safety excellence award as the last critical violation observed at this facility was on March 27, 2014. Please continue to keep up the good work and maintain the current active managerial control practices that are in place.
No violation noted during this evaluation. | 03/18/2016 | Routine | |
| No violation noted during this evaluation. | 08/28/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS observed several good active managerial control systems in place per corporate standards as follows: time stamps on sanitizer buckets indicating the time to be changed, labels on side of containers with date and time on preparation and date and time to be discarded on majority of food items in all coolers and at steam table, cooling of cooked items on metal trays in speed rack in Walkin Cooler, educational food safety and hand washing information posted in multiple high traffic areas and a separate food thermometer available at each cookline prep cooler and in back food prep/reheat area. Please be reminded that any potentially hazardous food that is portioned or sliced such as cut tomato or a portioned cooked menu item needs to cool to 41F or below within 4 hours. The container labels on each container should allow easy verification of rapid cooling.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Tomato basil soup at 89F, sitting out at room temperature,
2) French onion soup at 88F, sitting out at room temperature,
3) Garlic butter at 88F, sitting out at room temperature.
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. ITEM 1& 2 WERE REHEATED IN STEAMER OVEN AND PER CFM REMOVED FOR ANOTHER ITEM TO BE REHEATED AND THEN SAT OUT AT ROOM TEMPERATURE AWAITING TRANSFER TO STEAM TABLE. ITEM 3 WAS FOUND SITTING OUT ALONG COOKLINE AND DISCARDED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.-----Observed that automatic paper towel dispenser was not working, preventing the paper towels from being accessible after hand washing.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM PLACED A PAPER TOWEL ROLL NEXT TO HAND SINK UNTIL THE BATTERY CAN BE REPLACED ON AUTOMATIC DISPENSER.
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03/25/2015 | Routine | |
| No violation noted during this evaluation. | 09/08/2014 | Risk Factor | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces were not being properly sanitized due to improper operation of the ware washing machine and due to improper operation of the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Check the ware washing machine regularly during line checks to ensure that it is operating properly. Check the temperature gauges and pressure gauge for proper operating ranges.(See the Data plate posted on the machine for accepted ranges). Also, set up the three compartment sink properly so that cleaned utensils are not rinsed after sanitizing. Train employees to Wash Rinse and Sanitize utensils at this sink according to the posted provided today.
- 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.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The manager on duty was previously certified but his certificate expired on year ago, March 2013.
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. ( Currently certified food manager arrived during the inspection.)
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient pressure was found to serve the hand washing sinks in the restrooms.
Correction: Water under adequate pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Increase the pressure of both hot and cold water at the restrooms' hand washing sinks.
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03/27/2014 | Routine | |
| No violation noted during this evaluation. | 11/06/2013 | Follow-up | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to improper operation of the warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
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.
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10/28/2013 | Risk Factor | |
- 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: raw meat inside drwer units = 50-F
Correction: 49-F, 51-F.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the drawer refrigerated units under the grill are not tight fitting, allowing an increase in ambient temperature of these units.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to improper operation of the dishwashing machine
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
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.
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean (repeated violation)
Observation: Grease and litter were observed adjacent to the refuse container and the grease container located outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the area around the dumpster and around the grease container properly and more frequently to prevent pest harborage.
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06/19/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection in conjunction with the investigation of a foodborne illness complaint received on December 26, 2012. No violations observed. Complaint could not be confirmed.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: State, 199,990BTU
Dishmachine: Hobart C44AW, thermolabel verified
No violation noted during this evaluation. | 12/28/2012 | Risk Factor | |
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