The operator provided a metal probe thermometer and chlorine test strips during today's inspection. A complaint investigation also occurred at this time.
Note: A review concerning handwashing procedures at designated handsinks, Employee Health policy for the facility and segregation and designated use of specific equipment (fryers...) for specific TCS food products ( fried food products), sanitization of equipment/tables/utensils were discussed with the person-in-charge, at this time.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front counter service area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/05/2016 | Routine | |
Note: The facility was currently being mopped/cleaned at the beginning of the compliance inspection and the ponded water observed behind the cookline was indicated for clean-up, at this time.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. The operator had employees, on-duty, review and sign the provided Employee Health (FDA Form 1B) forms.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
Observation: Observed a hose attached to a faucet fixture on the mop sink. The hose extended below the flood rim level of the sink basin. Also noted was a sprayer hose on the same hose attachment at the mop sink. The operator removed the sprayer head and removed wrapped the hose, at the mop sink area.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Several live flies and small fruit flies were noted in the food processing area, food processing area floor drains, and customer dining areas.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/08/2015 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips at this time.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Hair Restraints - Effectiveness
Observation: A female food employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw bacon and liquid eggs, which were held > 4 hours in a True reach-in cooler were cold holding at improper temperatures.The operator discarded and rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Clean equipment/pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture on the mop sink. The hose extended below the flood rim level of the sink basin. Also noted was a sprayer hose on the same hose attachment at the mop sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ponded water was noted at the back area of the cookline.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Several live flies and small fruit flies were noted in the food processing area, food processing area floor drains, and customer dining areas.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/27/2015 | Routine | |
Employee health forms should be kept in the facility. Recommended posting illness policy in the facility for easy referencing.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Handle in the ice machine must be stored up out of the ice.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, chlorine sanitizer was reading at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. Do not re-label items that have already been out of temperature with another four hour label.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Rinsing Procedures
Observation: A distinct separate rinse cycle is not being utilized at the three compartment sink, due to a leak. Sink is scheduled to be repaired tomorrow. In the interim, use the spray hose for rinsing purposes.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
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02/19/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: A pan of approx 8 chicken breast ( held > 4 hours) in the True reach-in cooler were cold holding at improper temperatures.The operator voluntarily discarded the food product. The chicken breast measured 46 degrees F - 47 degrees F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/03/2014 | Routine | |
Note: Time-in-lieu of temperature is utilized for those food products on the line hot and cold holding units.
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. FDA Form 1B was issued and discussed with the operator at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: A pan of chicken breast product in the food processing area True Reach-in cooler was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the smoothie Multiplex cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities in Good Repair
Observation: Missing ceiling tile was observed in the back of the house bread storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/29/2014 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (the ice scoop was observed stored on top of the boxed syrup system, in the rear storage area).
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination (racked crates of tomatoes were observed stored beside the floor drain of the three compartment/food prep sink).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham in the True reach-in refrigeration unit was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Smoothie/Frappe refrigeration unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling vent covers were observed in the food processing area
Correction: the physical structure is not maintained in good repair
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12/18/2013 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection. A discussion on the firm's Employee Health policy and the issuance of the FDA Form 1B also occurred at this time.
- Sanitizing Solutions, Testing Devices
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rear warewashing handsink.
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
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler (7 foot candles were noted)
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 in Good Repair
Observation: The following were observed at this time: missing ceiling tiles in the food processing area and the shared back-of-the-house bread storage area, missing ceiling vent covers noted in the food processing and dining area and holes in the walls at various locations in the food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/27/2013 | Pre-Opening | |
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