Cold holding/Cooling Intervention:
Cold holding: Today-use ice to cool foods. Adjust unit to hold foods at 41° F or below.
Cooling:Deli meats, tomato sauce, meatballs were cooling within appropriate parameters. Time as public health control will be established today.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese and ham were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/12/2015 | Risk Factor Intervention | |
Discussed employee health and corrective actions to violations. Operator must obtain a certification in food management in 90 days. All other employees must obtain food handler cards in 90 days. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw hamburger stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tomato sauce not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigerator and prep unit lids were observed in a state of disrepair and damaged. Top of prep unit was not holding at 41* F or below.
Correction: Repair the refrigerator and prep unit. Adjust prep unit to hold foods at 41* F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Lighting, Intensity
Observation: Insufficient light was noted in the prep line (19-25 foot candles)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: @Physical structure@ is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor noted in need of cleaning under and behind equipment.
Correction: All floors must be cleaned as often as necessary to keep them clean. r.
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11/24/2014 | Routine | |
Discussed the following with the operator: employee health, cooling methods, and corrective actions to violations. Operator will obtain certification in food management within 90 days. Permit issued.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: No certified food manager.
Correction: Obtain certification in food management within 90 days.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: Pasta containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Unncover the food and avoid stacking the food to facilitate heat transfer from the surface of the food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator was observed in a state of disrepair and damaged by the grill.
Correction: Repair the refrigerator.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer dispensed on dishes in dish washer.
Correction: Provide sanitizer and ensure it is dispensed on dishes.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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11/27/2013 | Routine | |
Discussed the following with the operator: monitoring food temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheeses and deli meats were holding at improper temperatures.
Correction: Reduce the volume of the meat and chesses to allow for proper cold holding. Keep the lid on prep unit closed in order to foods at or below 41* F.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit is holding at 44*F qnd is not able to keep foods at or below 41* F.
Correction: Adjust the prep unit to hold foods at or below 41* F.
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02/21/2013 | Routine | |
All critical violations from previous inspection (1/11/13) have been corrected. Permit issued.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge (PIC) failed to state the required temperatures and holding times for the following conditions of potentially hazardous food:(1) Cooling hot foods.
Correction: and (2) The PIC certified Food Manager's certificate had expired.
- Critical: Package Integrity* (repeated violation)
Observation: Found dented cans of foods. among other canned foods..
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Found an unlabeled food container of oil.
Correction: Label working containers with the common name of its contents. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Found inside a refrigeration unit an in-use dispensing utensil (spoon) improperly stored between uses. The spoon handle was in direct contact with the food.
Correction: Store in-use utensils or dispensing utensils in a manner so that the handles do not touch the food:
- Thawing (repeated violation)
Observation: Found potentially hazardous foods being thawed out at room temperatures.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (repeated violation)
Observation: Found a large pot of tomato sauce inside W-in cooler @ 92F. It was said to have been cooled down and stored inside the W-in cooler since yesterday. The ambient air temperature of the W-in was below 41F.
Correction: Discard the soup. Ensure that the following is done when cooling down hot foods: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The method used for cooling down hot foods was not effective.
Correction: Cool down hot foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Found corn soup being hot held on stove at improper temperatures (123F) and was sitting there since 10 AM this morning.
Correction: Discard the corn soup. Ensure that when reheated foods are to be hot held that the following is done: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found prepared ready-to-eat (RTE) that were previously frozen and held in refrigeration units not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Date Marking should also reflect the time when the frozen foods were thawed.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in all the refrigeration units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit was not being used to ensure the chemical sanitizing solution(s) are at the proper Quat concentration at the 3-compartment sink.
Correction: Provide and use the appropriate test strips for measuring the Quat solution concentration.
- Water Pressure (repeated violation)
Observation: There was no hot and cold running water at one of the hand sinks.
Correction: All hand sinks are to be provided with hot and cold running water under pressure.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing sink located at the warewashing area was not maintained/made operational for employees to wash their hands.
Correction: The handwashing sink identified is to be maintain/made operational during all hours of operation.Remove items from sink and restore hot and cold running water.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs over the cooking range were blown and are to be replaced to provide at least 50 foot candles of lighting.
Correction: Replaced blown bulbs to provide at least 50 foot candles at a surface where a food employee is working with food.
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02/21/2013 | Follow-up | |
The PIC was told to ensure that all Foodhandlers have valid Foodhandler's card and the he is to renew his expired Manager's Certificate in food sanitation. To e-mail information on Foodhandler class schedule and agencies that offer the Manager's Certificate course @ marcomiglior3@hotmail.com. Proper manual warewashing procedure is to be followed (wash, rinse and sanitize).
- Critical: Demonstration of Knowledge*
Observation: The person in charge (PIC) failed to state the required temperatures and holding times for the following conditions of potentially hazardous food:(1) Cooling hot foods.
Correction: and (2) The PIC certified Food Manager's certificate had expired.
- Critical: Package Integrity*
Observation: Found dented cans of foods. among other canned foods..
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food
Observation: Found an unlabeled food container of oil.
Correction: Label working containers with the common name of its contents. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Found inside a refrigeration unit an in-use dispensing utensil (spoon) improperly stored between uses. The spoon handle was in direct contact with the food.
Correction: Store in-use utensils or dispensing utensils in a manner so that the handles do not touch the food:
- Thawing
Observation: Found potentially hazardous foods being thawed out at room temperatures.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (repeated violation)
Observation: Found a large pot of tomato sauce inside W-in cooler @ 92F. It was said to have been cooled down and stored inside the W-in cooler since yesterday. The ambient air temperature of the W-in was below 41F.
Correction: Discard the soup. Ensure that the following is done when cooling down hot foods: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The method used for cooling down hot foods was not effective.
Correction: Cool down hot foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Found corn soup being hot held on stove at improper temperatures (123F) and was sitting there since 10 AM this morning.
Correction: Discard the corn soup. Ensure that when reheated foods are to be hot held that the following is done: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found prepared ready-to-eat (RTE) that were previously frozen and held in refrigeration units not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Date Marking should also reflect the time when the frozen foods were thawed.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in all the refrigeration units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit was not being used to ensure the chemical sanitizing solution(s) are at the proper Quat concentration at the 3-compartment sink.
Correction: Provide and use the appropriate test strips for measuring the Quat solution concentration.
- Water Pressure
Observation: There was no hot and cold running water at one of the hand sinks.
Correction: All hand sinks are to be provided with hot and cold running water under pressure.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sink located at the warewashing area was not maintained/made operational for employees to wash their hands.
Correction: The handwashing sink identified is to be maintain/made operational during all hours of operation.Remove items from sink and restore hot and cold running water.
- Lighting, Intensity
Observation: Light bulbs over the cooking range were blown and are to be replaced to provide at least 50 foot candles of lighting.
Correction: Replaced blown bulbs to provide at least 50 foot candles at a surface where a food employee is working with food.
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01/11/2013 | Routine | |
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