The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Observed baked potatoes (cooked) on tray on top of convection oven at a temperature of 116F.
Correction: Baked potatoes must be maintained at hot holding temperature of 135F or above. Manager will discard these items and determine best method, in lieu of a warming drawer, to keep the bakeed potatoes at 135F or above.
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12/30/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed cooked/portioned pasta, sliced roast beef, and sliced corned beef portion bags not labeled with preparation and/or consume-by date. Items were made/sliced today.
Correction: Manager stated that a labeling system is used and showed label on other products to have date made/sliced/opened along with date by which to be used. He instructed the food preparation employee to correctly label these food items/portion bags.
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06/16/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
- 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: In the walk in cooler: Ribs 44F, Cooked spinach 44F, Ham 44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All items were placed in the freezer and the walk in cooler was brought down to 41F.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Eggs
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. OWNER PROVIDED CONSUMER ADVISORY ON MENU.
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11/17/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with Food for Thought newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log. NOTE TO MANAGER/OWNER: please fax or email a third party service report verifying that the 6 drawers cooler (under grill) has been repaired no later than Monday, June 23, 2014 by 4:00 pm. If a service report is not received by requested deadline a follow-up will be conducted between June 24 and June 28 to verify that the unit is able to hold at 41F or below.
- 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:
1) Items in 6 drawers cooler (under grill)--------sliced ham at 47F, sliced cheese at 47F, cooked ribs at 50F,
2) Sour cream at 47F in Silver King counter cold box.
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 ITEMS REMOVED FROM WALKIN COOLER 1.5 HOURS PRIOR AND PLACED IN BOTH UNITS ABOVE. ITEMS WERE MOVED TO FREEZER TO RAPIDLY CHILL.
- 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:--------------6 drawers cooler (under grill) observed holding at 45F.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Observed back door kept open for ventilation during inspection and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/18/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection. Complaint alleges that a bug was inside their french onion soup, lunch on 4/3/14.
No pest activity was observed today.
No other complaints received.
Pest control is received twice a month.
Please contact me if you have any questions. Thank you.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Observed back door open during inspection.
Correction: Outside doors must be kept closed or must have a tght fitting, self-closing screen door. Remind your employees to keep door closed.
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04/09/2014 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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: deli meats including ham, turkey, etc.
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.
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11/08/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please review the employee health information provided with all your employees and have them all sign the agreement form. Keep this for the next inspection.
Remember to check the levels of all the chemicals at the dishmachine each morning, prime the line by running the machine 3-5 times when you replace the sanitizer. Use your test strips to check the sanitizer level, it must be between 50-100 ppm.
NOTES:
Dishmachine: CMA AH-2, 50 ppm.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sandwich condiments at expo.
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. Manager placed tongs at expo, ensure waiters understand they must use tongs or have a kitchen staff wearing gloves handle this task.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: roast beef cooling as large pieces, wrapped tightly.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no working temperature measuring device located some of the refrigerators.
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit was observed with an accumulation of water inside the unit: 2-dr prep unit on the left of the cookline.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Units should not be defrosting to result in this quantity of water accumulating inside.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Sanitizer container was empty.
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. Sanitizer container was replaced, machine observed at 50 ppm.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets at refrigerators.
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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04/24/2013 | Routine | |
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