The purpose of this visit was to conduct a follow-up inspection. Observed the facility was maintained clean. Per person-in-charge (PIC), the floor and physical facility is cleaned routinely to reduce the pest in premises. Observed the pest control contractor's service receipt. Per PIC, the pest activity has been significantly reduced after the cleaning frequency increased. Did not observe pest activity at the time of inspection. The dish wash machine was observed with sanitizer level below 50 ppm. The operator called the service company to fix the sanitizer solution issue at the time.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The Sanitizer solution was observed at below 50 ppm.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Service the dish washer and provide a service receipt to Health Department with in 7 days.
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11/09/2015 | Follow-up | |
The purpose of this visit was to conduct a Risk-Factor assessment which turned into a Routine inspection.
NOTE:
- The pest control contractor e-mailed the service receipt from last visit during the inspection.
- Provide pest control service receipts with details of treatment for next 30 days.
- Provide service receipt for upstairs dishwasher repair for sanitizer solution issues.
- INCREASE the cleaning frequency of the kitchen. Some instructions were discussed with the PIC.
- Follow-up inspection will be conducted.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Sliced tomatoes for burger at kitchen prep.
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. FOOD ITEM WAS DISCARDED VOLUNTARILY.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The chemical sanitizer solution was not observed on the food contact surfaces.
Correction: Service the warewashing equipment and provide a service copy to the Health Department with in 7 days.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. The dishwasher located at upstairs kitchen was not dispensing sanitizer.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH THE PIC. THE PIC WILL USE BAR DISH WASHER TEMPORALITY.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Roaches were observed behind the handwashing sink in down stairs kitchen.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. RECOMMENDED THE PIC TO INCREASE THE FREQUENCY OF CLEANING IN THE KITCHEN. DISCUSSED SOME OPTIONS. PROVIDE SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS FROM PEST CONTROL.
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10/26/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection which turned in to routine inspection.
NOTE:
- Datemarking information handout was provided to the person-in-charge (PIC). Discussed the datemaarking procedure and importance with the PIC.
- Remove the consumer advisory asterisk from all the chicken food items from the menu. The direction was given to the operator. Update the menu and send a copy of the menu to Health Department with in 10 days.
- Chlorine test kit was provided to the PIC.
- DO NOT store excessive amount of food in the prep cooler. That prevents the cold air circulation.
- Advised to monitor cooler temperatures time to time to see if the unit is holding 41F or below ambient air.
- Active Managerial Control (AMC) was discussed with the operator and AMC handout was provided.
- 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: Coleslaw/Tuna Salad/ Chicken Salad/Turkey/Grilled chicken/Sour Cream/Sliced tomatoes/Potato Skin/Cream Cheese/Hot Dogs/Papper jack Cheese - 55F/52F/56F/49F/47F/47F/52F/52F/52F/46F from True 2Dr prep cooler at the downstairs kitchen, Cottage cheese/Boiled eggs/Hot papper jack cheese, Mild chedder cheese/Marinara sauce/Sloppy Joe - 51F/49F/46F/46F/47F/47F at the walk-in cooler.
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 that were determined to the out of temperature for over 2 Hours were discarded. Some food items were relocated to the walk-in freezer to reduce the remperature quickly.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cheese packages (Cubed (mild chedder cheese, Papper jack), Sliced cheese in the walk-in cooler and prep coolers (Continental, True 2-Dr, and Delfield 1DR)
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food items were date marked. Provided a datemarking information to the operator.
- 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: Grilled chicken (True 2-DR prep), Sloppy Joe (Walk-in)
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 items were date marked. Provided a datemarking information to the operator.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit. A bleach test kit was provided and advised to buy test kit.
- 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: True 2-DR prep Undercounter downstaitrs kitchen (50F)
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. Service the prep cooler and send the service receipt to Health Department with in 2 Days. Do not store any food in the prep cooler until fixed.
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04/16/2015 | Routine | |
The purpose of this inspection is to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 0 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR DISHMACHINE AND COPIES OF EMPLOYEE ILLNESS AGREEMENTS TO HEALTH DEPT. WITHIN 10 DAYS.
- Equipment / Good Repair / Operation
Observation: Exhaust hood in US kitchen missing grease extractors.
Correction: Replace all missing grease extractors of US exhaust hood. NOTE: PIC has replacement grease extractors on order.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution: 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: PIC scheduled service for dishmachine during the inspection. Provide copy of service invoice to Health Dept. within 10 days.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulation of grime and debris: grease extractors for exhaust hood DS kitchen.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/04/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation with focus on risk factors. Chlorine sanitizer concentration final rinse in dishmachines bar DS/ kitchen US: 100/100 ppm.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 drawer cooler downstairs kitchen and Bush walk-in cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. NOTE: PIC had new thermometers installed in both coolers during the inspection.
- Equipment / Good Repair / Operation
Observation: Exhaust hoods for upstairs and downstairs kitchen are past due for service.
Correction: Provide routine cleaning/service of exhaust hoods. NOTE: PIC has cleaning of both hoods scheduled for service within the week.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. NOTE: PIC had microwave interior cleaned during the inspection.
- Light Bulbs / Locations where Shielding is Required (corrected on site) (repeated violation)
Observation: Light bulb(s) in one light fixtures upstairs kitchen and one downstairs kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. NOTE: Corrected during the inspection.
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06/13/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer final rinse dishmachine: 250 ppm. Chlorine sanitizer final sanitizing rinse glass washer DS bar area: 100 ppm.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on top of DS ice machine.
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.
- 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. Prime rib in True 2 dr prep cooler (60 degrees) after greater than 6 hours cooling.
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. NOTE: PIC disposed of prime rib.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large section of prime rib left to cool overnight rather than separating into smaller portions to increase surface area and decrease cooling time.
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken salad/ tuna salad in True 2 dr prep 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. Note: PIC relocated food from top to bottom of cooler.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Delfield 1 dr UC freezer DS.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Several light fixtures in the upstairs kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the celing of the upstairs kitchen has several areas of peeling paint and several ceiling lights not functional.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Evidence of roach infestation observed in upstairs kitchen around dishmachine.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises, service by a licensed pest control operator must be scheduled as often as necessary to control the pests. NOTE: PIC scheduled a pest control operator service during the inspection.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls surrounding the charbroiler and the hood grease extraction filters in dowstairs kitchen
Correction: and the top surface of dishmachine, grease extraction filters for hood in the upstairs kitchen are in need of cleaning.
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12/05/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration dish machine: 200 ppm. The following good retail practices were discussed during the inspection: shield all unshielded lights, clean grease extractors on hoods, schedule routine hood service, clean gaskets for all coolers/freezers as necessary, provide screen doors for all exterior doors that may be left open, store all food/untensils a minimum of 6" off the floor; PIC provided invoice for pest control service dated 4/2/13.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken over raw hamburger in walk-in cooler. Raw steak and raw hamburger over cooked chicken breast and cooked chili in 2 drawer under grill cooler. NOTE: PIC corrected the storage orders.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed a container of metal cleanser was not labled. NOTE: PIC had chemical container labeled..
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
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04/12/2013 | Risk Factor | |
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