Observed good hand washing practice. Very good label and dating of foods. No violations noted this inspection. Thank you.
No violation noted during this evaluation. | 02/22/2016 | Routine | |
There were no previous open hazards to follow-up on. Staff were very busy with customers and food prep for the day yet displayed diligent adherence to food safety practices. Three compartment sink was properly set up
No violation noted during this evaluation. | 10/05/2015 | Risk Factor | |
There were no previous open hazards to follow-up on. Foods are consistently labeled and dated. Hair restraints worn and gloves used appropriately
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken livers and greens hot holding at improper temperatures at the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period to inhibit the growth of harmful bacteria.
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06/01/2015 | Risk Factor | |
There were no previous open hazards to follow up on. EHS discussed with new store manager the upcoming change to the food regulations that will require someone certified in food safety to be on staff at the facility. The person in charge (PIC) has a ServSafe certification that expires in December 2015. PIC appears very knowledgeable regarding food safety practices and it is believed only because of the constant flow of customers in and out of the facility that the EHS and not the PIC discovered that the taco meat and mushroom gravy had dipped below 135 degrees F. PIC immediately turned up the temperature on the steam table and then placed the two foods in a microwave oven to rapidly heat them. Other foods on the steam table were controlled by separate temperature gauges. Gravy had been placed in the walk-in cooler about 50 minutes ago. EHS recommended to PIC that the gravy be placed in a much shallower dish or pan so it would cool much quicker than it could in the dish it was in. There are no open hazards for this facility. Thank you.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Taco meat and mushroom gravy at steam table hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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01/26/2015 | Routine | |
Excellent label and dating of foods. All food temperatures good. Observed good food handling by employees. Facility very clean. Thank you.
No violation noted during this evaluation. | 09/24/2014 | Risk Factor | |
Facility very clean. Excellent label and dating of foods. Observed good hand washing practice and glove use. Sanitizer concentration 200 ppm quat at 87 degrees. Thank you.
No violation noted during this evaluation. | 06/26/2014 | Risk Factor | |
Observed good label and dating of foods. Temperature log being kept for walkin cooler. Thank you.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands(.Chopping onions and filling container with bare hands)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/01/2014 | Routine | |
There were no previous open hazards to follow-up on. This inspection focused on hand washing, food temperatures and date marking. The 3-compartment sink had not been completely set up. The wash and rinse sinks were set up but not the sanitizing solution in the last sink. Please keep the 3-compartment sink properly set up at all times while the kitchen is in operation. The sanitizing solution sink was set up during this inspection. Do not use the steam table to heat up your foods. The foods placed on the steam table should already be at or above proper cooking or hot holding temperatures when placed on this unit. Person in charge placed cream of potato soup and chili in pots and placed them on a hot plate to heat to a minimum of 165 degrees F. Both critical hazards observed during this inspection were corrected during the inspection. There are no open hazards for this facility. Thank you.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cream of potato soup and chili hot holding at improper temperatures on the steam table. Staff is using the steam table to heat foods, not just to hold hot foods hot.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham in the walk-in cooler was not properly dated for disposition after opening. A label on the container lid showed an open date of December 17, 2013 and a use or discard date of December 24, 2013. Besides the use or discard date being wrong, the person in charge said the ham in this container had actually been opened on December 22, 2013. It appeared someone forgot to change the label.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/26/2013 | Risk Factor | |
Hazard 3220 from the March 6, 2013 and June 17, 2013 inspections has been corrected. This inspection focused on employee health, food temperatures and date marking. Person in charge is knowledgeable regarding food safety procedures and practices. All foods in the hot holding unit and at the steam table are at or above 135 degrees F. Date marking continues to be well done. Three-compartment sink was set up properly. Both staff members in the kitchen were observed multi-tasking to prepare for the transition to lunch. Hand washing done well as appropriate and gloves in use. There are no open hazards for this facility. Thank you.
No violation noted during this evaluation. | 09/25/2013 | Risk Factor | |
Hazards 2720 and 3080 from the March 6, 2013 inspection have been corrected. Hazard 3220 was observed as a repeat hazard. This inspection focused on hand washing, food temperatures (cooking, hot holding and cold holding), date marking and proper sanitization of equipment and utensils. Date marking is well done and done consistently. Sanitizers were in use and at proper strength. Both critical hazards observed during this inspection were corrected during the inspection. Please correct hazard 3220 immediately. Thank you.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands before putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken at steam table hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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06/17/2013 | Risk Factor | |
Hazards 0570, 1180 and 2350 ii from the December 10, 2012 have been corrected. All meats at the steam table that were out of temperature were reheated in the microwave to at least 165 degrees F. EHS discussed with person-in-charge that the steam table and warmers are not to be used to heat foods. They are to be used to keep hot foods hot. All critical hazards observed during this inspection were corrected during the inspection. Open non-critical hazards to be corrected immediately. Thank you.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil improperly stored between use. Scoop handle laying in dry breading mix.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage patties, breakfast chicken, breakfast steak, fried bologna and ham hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: 1) According to the "consume by" date on the commercially processed ready-to-eat (RTE) milk in the walk-in cooler, the food should have been discarded 2 days ago. 2) According to the "consume by" date on the prepared RTE Hawaiian fruit salad in the refrigerator, the food should have been discarded 3 days ago.
Correction: 1) Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. 2) Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: No working light in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/06/2013 | Routine | |
Hazards 2720 and 3220 from the March 17, 2012 inspection have been corrected. The following temperature checks were recorded on the temperature control log outside the walk-in cooler for December 10, 2012: 4:00 a.m. - 40°F
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage and (2) Hot holding.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: After cleaning out the 3-compartment sink the single employee working in the kitchen started to put on gloves so he could serve a customer. The employee had failed to wash his hands first.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger, raw chicken, chicken salad, sliced turkey, sliced ham, cooked potatoes and carrots, peas, chili, and cherry cheesecake in the walk-in cooler cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All of these foods were discarded during the inspection.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the kitchen is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink and at the base of the faucet to the 3-compartment sink are leaking. There is a bucket under a pipe under the sink to catch leaking water.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/10/2012 | Routine | |
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