The purpose of this inspection was to perform a Risk Factor Assessment.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cheese pizza (116F), smiley face fries (130F) on serving line. Pepperoni pizza (119F) in FWE hot case.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Pepperoni pizza was reheated to 171F.
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03/18/2016 | Risk Factor | |
The purpose of this visit was to perform a risk factor assessment.
No violation noted during this evaluation. | 10/29/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/17/2015 | Routine | |
Beverage Air Milk Cooler # 2 did not hold any PHF. Concentration of Quarternary Ammonium sanitizer was at 200ppm in the 3 VAT sink and in the buckets..
At this inspection some time was spent in discussing employee health with the certified food manager.
No violation noted during this evaluation. | 09/09/2014 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED TANGERINE CHICKEN AT 118F AND MINESTRONE SOUP AT 108 F IN THE HOT HOLD WELLS@ SERVICE LINE
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. CORRECTED:TANGERINE CHICKEN WAS REHEATED TO 170F AND MINESSRONE SOUP WAS REHEATED TO 176F.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is not a tight fit.OBSERVED THAT THE LIDS OF THE DUMPSTERS ARE BROKEN / IN DISREPAIR PREVENTING A SECURE FIT.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
- Physical Facilities Good Repair
Observation: Observed that the grate cover over the drain in the mop sink area is broken and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quarternary Ammonium solution was measured at approxiamtely 500 ppm with a Quaternarty Ammonium test strip. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Quarternary solution at 200-400ppm. Verify concentration using the appropriate test kit.CORRECTED: CFM ADJUSTED THE CONCENTRATION TO BETWEEN 200-400 PPM .
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02/04/2014 | Routine | |
| No violation noted during this evaluation. | 09/11/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item from damaged packaging were found on shelf with other cans offered for service:OBSERVED A DENTED CAN OF ROSARITA FRIED BEANS STORED ON SAME SHELF WITH UNDAMAGED CANS.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CORRECTED
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04/19/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the SANITIZING SINK OF 3-COMP SINK with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. The sanitizing sink was drained and refilled. Sanitizing solution of 200 ppm quaternary ammonium now provided.
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12/14/2012 | Routine | |
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