Discussed violations with the food services manager.
- 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.
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. Went over date marking parameters.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods at salad bar were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below 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 deli meats in the refrigeration unit were not properly dated for disposition after opening (incorrect dating of numerous items)..
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 he 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken breasts, grilled vegetables, sliced ham, and chicken soup were not discarded by the ""consume by"" date. Voluntarily discarded.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring devices (degrees F) located in the Cafe low boy and prep unit were not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drain below the handwash sink in the Cafe was noted in need of cleaning. Sewage gas was noted at time of inspection under this sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/19/2015 | Routine | |
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in walk-in freezer.
Correction: Adust walk-in freezer operation cycle and timer(s) to ensure foods remain in frozen state.
- Grease Trap
Observation: Objectionable odor observed at 3 compartment sink--no grease trap observed.
Correction: .Please contact Neigborhood Development to discuss 3 comparment sink waste dispoal and need for a grease trap.
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12/18/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut fresh fruit in smoothie cooler cold holding at improper temperatures. Unit ambient air temperature measured 55 F. Internal food temperatures measured 54-56 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and service unit immediately.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice scoop holder in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Moderate sized holes observed in screens at customer walk-up counter.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/23/2014 | Routine | |
Facility maintaining active managerial control.
No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
Today, follow-up inspection. Violations from last inspection have been corrected.
Walk-in unit serviced/repaired and is now operating properly. Facility to increase temperature monitoring and tracking efforts.
No violation noted during this evaluation. | 06/19/2013 | Follow-up | |
Above violations discussed/reviewed with person-in-charge.
Note: A repeat violation was noted today concerning improper temperature control--corrective added needed. A follow-up inspection will be performed by this department on or around June 19, 2013.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly monitoring the cold hold temperatures of potentially hazardous foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous food cold holding at improper temperatures in walk-in refrigerator. Product and ambient temperature with corresponding temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Person-in-charge volunterraly discared container of chicken breasts.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Counter under panini presses.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the cafe's hand washing sinks.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Following items noted in need of cleaning. Cafe ceiling at prep line and floor under three compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/10/2013 | Routine | |
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