The purpose of today's visit was to conduct a risk factor assessment. Discussed cooling methods of the chili and soups with the manager. It is suggested that the large batches be broken up into smaller containers, preferably metal ones to help facilitate faster cooling in the ice baths.
- 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: raw hamburger 49F & raw steak 49F in Kelvinator 1dr RI, sliced ham 49F, sliced turkey 49F in Superior 2dr prep
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 MOVED TO WALK IN TO COOL
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01/12/2016 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw shrimp next to raw beef, raw beef next to turkey
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM moved items so that the turkey was on the bottom shelf, the raw beef on the shelf above it and the raw shrimp was placed on the top shelf.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:several foods were at temperatures between 50 - 63F, over nine hours after being placed in the walk in.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:sliced ham 51F, diced ham 53F, sausage 50F and liquid egg 46F all in 2dr prep top (grills), raw shrimp 43F, ground beef 44F in Kelvinator 1dr refrigerator, vegetable soup 63F, onion soup 43F, chili 53F, marinara sauce 51F all in walk in refrigerator, cantaloupe 55F, honeydew 51F on cold plate at breafast bar
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. Sliced ham, diced ham, sausage and liquid egg were moved to walk in freezer to cool rapidly. Raw shrimp and raw ground beef were moved to walk in refrigerator. Vegetable soup, onion soup, chili, marinara sauce, cantaloupe and honey dew were discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A new breakfast menu is being test marketed at this facility. 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 any style
Correction: If the current menu becomes permanent, the consumer advisory with asterisks(*), disclosure and reminder must be added to the menu for eggs being cooked any style.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Dish machine was sanitizing <10ppm.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Dish machine needs to be serviced so that it sanitizes at 50ppm. Dish machine was serviced and is now sanitizing at >50ppm.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. Dish machine needs to be serviced so that the sanitization step functions correctly. Dish machine was serviced and now sanitizing at the correct level.
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09/11/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
During the inspection Active managerial control initiative was discussed.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed:
1. aluminum foil covering shelf underneath grill
2. wooden shelf supporting reach in freezer
Correction: Remove these items from the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED TWO CONTAINERS OF RINSE ADDITIVE BEING USED IN PLACE OF SANITIZER.
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. THE MANAGER REMOVED ONE RINSE ADDITIVE AND REPLACED IT WITH A QUATERNARY AMMONIUM SANITIZER.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved around the handsink and kitchen door.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the kitchen tiles are cracked, damaged and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/10/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish, sample menu containing complete consumer advisory language, food safety and glove usage and sample parasite destruction/farm raised letter language. Manager agreed to fax or email EHS the corrected menu and farm raised letter within 10 calendar days.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Manager and employees are not properly verifying that either dish machine is able to sanitize in between third party audits.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.------Observed food employee wearing single use gloves crack raw shell eggs while wearing gloves proceed to touching and handling ready to eat avocado without first removing gloves, washing hands and putting on a new pair of gloves.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. AVOCADO DISCARDED, EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).------salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: ------------all of the following items were cooling overnight, over 12 hours, beef soup at 61F, onion soup at 49F, chili at 48F, marinara sauce at 46F and au jus sauce at 48F all found inside of the Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- 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:------shredded cheese at 50F and shredded pepper jack cheese at 45F
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. MOVED TO FREEZER TO RAPIDLY CHILL
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the dinner menu without proper disclosure:----------salmon and pork chops.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -------dishes ran through the high heat sanitizing machine after several rans.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FACILITY SET UP ONE BASIN WITH SANITIZING SOLUTION AT THE THREE COMPARTMENT SINK
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. AFTER SEVERAL RANS, THERMOLABEL ACTIVIATED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the dishmachine/server area being used as a dumping station to pour out coffee.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of several wiping cloth quaternary ammonium solutions was measured in excess of 500 ppm. 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 quaternary ammounium solution at 150-400 ppm. Verify concentration using the appropriate test kit.
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09/23/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. CFM on duty during inspection was knowledgeable and acted quickly to correct any issues during inspection without any request from EHS. EHS provided manager with time and temperature reminder handout.
EHS observed complete consumer advisory statement at the bottom of menu and the majority of menu items that are offered cooked to customer preference are asterisked. On the Dinner Menu the salmon and pork chops mention in the description that each item is "grilled to your liking" and manager confirmed that these items are cooked to order, however there is no asterisk symbol included next to either menu item. When the menus are next printed, please be sure to add the asterisk symbol next to both the salmon and pork chop menu item on the dinner menu.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. MANAGER CONTACTED SUPPLIER DURING INSPECTION AND RECEIVED CONFIRMATION BEFORE END OF INSPECTION.
- 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:
1) Milk for batter in True 2DR prep cooler next to fryer observed at 55 F,
2) Two gallons of milk in True 2DR prep cooler along waiter line both observd at 44 F
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. ITEM # 1 DISCARDED. ITEM # 2 MOVED TO WALKIN COOLER HOLDING BELOW 41F TO CHILL.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: (CORRECTED DURING INSPECTION)There was no temperature measuring device located in the following cold holding equipment:
1) True 2DR prep cooler along waiter line,
2) True 2DR prep cooler next to fryer.
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.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit. Manager received an extra test kit from repair technician.
- Equipment / Good Repair / Operation
Observation: The bar chlorine sanitizing warewashing machine was observed with no chlorine after several runs. Note: machine was not in use.
Correction: Maintain warewashing machine to operate per data plate at 50 ppm chlorine sanitizer. Repair technicians arrived before inspector left facility and manager agreed to fax confirmation of the repair. Please continue to not use machine until it is fixed.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice machine and enclosed components of equipment are not being cleaned as required.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -------dishes ran through the high heat sanitizer before the thermolabel was activated.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. BOOSTER HEATER WAS TURNED OFF AND ON TO RESET AND AFTER RESETTING THERMOLABEL ACTIVATED.
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04/15/2014 | Routine | |
- 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: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers were found in the walk-in refrigerator where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: Polack fish = 46-F, chicken wings =44-F, diced tomatoes = 50-F.
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. (relocated)
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Chili, French Onion soup, fried chicken wings, located in the walk-in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in some of the refrigerators in the kitchen.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There are no test kits located in the facility for monitoring the concentration of the chlorine and the quaternary ammonium compound chemical sanitizing solutions on premises.
Correction: Obtain a CHLORINE/BLEACH, AND A QUATERNARY AMMONIA COMPOUND test kits to monitor the concentration of the sanitizers in the solutions..
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the warewashing machine were observed to be soiled with lime scale and debris.
Correction: Clean the surfaces of the warewashing machine more frequently to prevent debris and lime accumulations.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Top of the cooking equipment located under the hood ( ovens, grills).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided atthye back kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back kitchen handwashing sink and at the bar .
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or posters that notify food employees to wash their hands are not provided at some of the handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two light bulbs located under the cooking hood system were noted to be burned out causing inadequate light in this area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace burned out bulbs on a timely manner..
- Physical Facilities Good Repair
Observation: Observed that the floor tiles in the kitchen are not maintained in good repair. Tiles are missing in some areas. Hinges are missing on the doors of the cabinets located under the buffet table at the breakfast station. These doors are partially detached very loose.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Broken and unwanted upright oven and table-top toaster were noted at the back kitchen area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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11/05/2013 | Routine | |
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