- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the rag used under sliced meats and cheeses is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine has pink mold on the lip on insude machine..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/01/2016 | Routine | |
Food supplier is PFG. EHSS discussed the following with the person in charge:
1. Recommend obtaining test strips for steramine sanitizer used at the 3 compartment sink.
2. Recommend cleaning the interior of the ice machine.
3. Recommend routinely stirring pasta sauces in the hot holding well to ensure the items remain at 135° or above.
4. Discussed employee health policy. EHSS provided Form 1B and recommends reviewing with employees and keeping on file at facility.
5. Parts for new walk in cooler were observed. Per the person in charge, this unit will be installed in the next few weeks.
- Person in Charge
Observation: Observed no means to verify ood employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided Form 1B for use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures: shredded cheese-44
Correction: mozzarella cheese-45
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restroom handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/04/2016 | Risk Factor | |
Discussed the following with the person in charge:
1. Items being held at 45° or below shall be marked with discard time of 4 days.
2. Per PIC, deliveries are made 3 days per week to ensure items are held in WIC at 45° less than 4 days.
3. PIC to keep EHS updated on status of the walk in cooler.
4. EHS recommends keeping temperature logs of the unit and TCS foods stored in walk in cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in cooler was observed in a state of disrepair. Observed walk in cooler unable to hold TCS foods at 41° or below. The person in charge stated the unit was in 'defrost mode'. EHS observed unit at 50° for the entire inspection time.
Correction: Repair the walk in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. EHD recommends contacting a technician to address the unit. EHS recommends keeping food/equipment logs to ensure foods are stores and maintained at 41° or below.
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09/28/2015 | Follow-up | |
Red sauce will remain on 4 day temperature control at 45° or below. Deliveries are 2 to 3 days a week instead of once weekly. Person in charge is using walk in cooler only as necessary. Food items remain frozen longer. There are also additional refrigeration units such as the prep units and beverage coolers available for additional storage. Person in charge plans to obtain a new walk in cooler within a month. EHS recommends maintaining temperature logs of items that remain in walk in cooler. EHS will follow up Monday or Tuesday of next week.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in cooler was observed in a state of disrepair. Observed walk in cooler unable to hold TCS foods at 41° or below. The person in charge stated the unit was in 'defrost mode'. EHS observed unit at 50° for the entire inspection time.
Correction: Repair the walk in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. EHD recommends contacting a technician to address the unit. EHS recommends keeping food/equipment logs to ensure foods are stores and maintained at 41° or below.
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08/25/2015 | Follow-up | |
Food supplier is PFG. No foods are offered undercooked. Discussed cooling and reheating procedures. EHS recommends a designated employee items storage area. Observed overall clean facility.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored on the counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine between 50-100ppm.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of the walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following items observed cold holding at improper temperatures: Lasagna 59°
Correction: American Cheese 45°
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine 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: The walk in cooler was observed in a state of disrepair. Observed walk in cooler unable to hold TCS foods at 41° or below. The person in charge stated the unit was in 'defrost mode'. EHS observed unit at 50° for the entire inspection time.
Correction: Repair the walk in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. EHD recommends contacting a technician to address the unit. EHS recommends keeping food/equipment logs to ensure foods are stores and maintained at 41° or below.
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08/19/2015 | Routine | |
Food Supplier is PFG. Observed clean facility, good handwashing, and glove use.
Discussed the following with the Person In Charge (PIC):
1. Employee Health, and provided PIC with Form 1B, and will email additional.
2. Cleaning and sanitizing cookline utensils and food contact surfaces.
3. Facility cooling procedures. Provided PIC and food employees with knowledge on cooling procedures and parameters.
4. Recommend supplying establishment with new test strips for chlorine sanitizer.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature Pizza Sauces (46) not being adequately cooled to prevent the growth of harmful bacteria. PIC stated these were prepared yesterday and have been in unit over night.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. PIC discarded sauces.
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03/26/2015 | Risk Factor | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge.
Observed the overall facility clean.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sub) with their bare hands. The PIC informed the employee that no bare hand contact is permitted when handling ready to eat foods. Observed the PIC wearing gloves to handle the subs after the PIC informed him.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced deli ham and deli turkey in the walk-in cooler were not properly dated for disposition after opening and slicing. The PIC labeled the deli meat with the preparation date.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat sauce in the walk-in cooler was not discarded within 7 days of the preparation date. The preparation date on the container was 7/15/14 and should have been discarded by 7/21/14. The PIC discarded the meat sauce.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded within 7 days of the preparation 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working quaternary ammonium or chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium and chlorine 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: The door gaskets to the sandwich prep unit and pizza prep unit are broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution being dispensed though the automatic dispenser at the 3 compartmen sink used was not at an acceptable concentration. The concentration was 0 ppm and there was no sanitizer in the container that services the dispenser. The PIC stated that no equipment or utensils have been cleaned yet today. He will use chlorine (bleach) sanitizing solution to sanitize the equipment until the quaternary ammonium sanitizer is replaced.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of food debris or dust: 1. condenser fan covers in the walk-in cooler, 2 shelves in the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsinks located in the men's and women's restrooms that are used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/24/2014 | Routine | |
raw beef 34 degrees, chicken wings 39, turkey wrapped 40. Kitchen hand sink at water temperature of 95 degrees. Recommend heating unit be adjusted to 100 degrees or higher. Towel dispenser not working. Observed glove use and hand washing. Clean, well organized establishment. No Violations.
No violation noted during this evaluation. | 04/16/2014 | Risk Factor | |
Observed ceiling tile missing in storage/locker area. Recommend ceiling tile be replaced. Reviewed employee health signs/symptoms. Signs posted in English and Spanish. Observed hand washing and glove use. Accurate thermometers needed in all cooling units (walk-in cooler, prep cooling unit). Recommend ice scoop be stored in clean container or in ice with handle upright. PIC Abelardo Garcia Ruis.
No violation noted during this evaluation. | 12/05/2013 | Risk Factor | |
Several items to be repaired: kitchen hand sink, closure for walk-in freezer door. Thermometers that accurately measure temperatures should be available in all cooling units. Pizza sauce in walk-in cooler from prep time 2 hours earlier (74 degrees). Test strips should be used to test sanitizer solution.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed employees not washing hands before putting on gloves and performing food handling.
Correction: Recommend employees wash hands before wearing gloves.
- Hands - Where to Wash
Observation: Observed employee using 3 basin sink to wash hands.
Correction: Recommend hand washing be done at designated hand sinks only.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed dry (non-sanitized) cloths being used to clean food contact surfaces.
Correction: Recommend cloths that are held in sanitizing solution be used to clean and sanitize food contact surfaces.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed tomatoes above 41 degrees in lower RIC prep unit.
Correction: Recommend tomatoes be held at 41 degrees or lower. Moved to WIC, tomatoes recently used to replenish top bin which is maintaining food at 41 degrees or lower.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed kitchen sink only providing hot water (130 degrees). Employees use wash sink in front area. Fixture under repair.
Correction: Recommend additional hand sink be available.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Observed chlorine level for sanitizing above 200 ppm.
Correction: Recommend chlorine solution be between 50-200 ppm for sanitizing food contact surfaces.
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07/23/2013 | Routine | |
Note : molding gasket around WIC door loose. Working thermometers needed in all cooling units. All food handlers should use hair restraints. Dumpster lids for trash storage should be closed. Larger mixer for pizza dough in need of cleaning. Utensils should be stored with handles up to avoid contamination.
- Critical: Hands - When to Wash*
Observation: Observed food handlers not washing hands before wearing gloves.
Correction: Recommend food handlers wash hands before wearing gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed prep unit #1 temperature at 50 degrees.
Correction: Recommend foods be cooled by moving to WIC so temperatures are 41 degrees or below.
CORRECTED. Perishable foods moved to WIC.
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04/22/2013 | Risk Factor | |
Observed food handling employees not wearing hair restraints Recommend hair restraints be used by all food handling employees. Discussed Employee Health, information posted in several areas of establishment. Sanitizer container at +200 ppm, re-diluted solution to 50 ppm. Date marking for sauces in WIC. Performance Delivery Group were delivering frozen meats, observed delivery process.
No violation noted during this evaluation. | 12/11/2012 | Risk Factor | |
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