- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced deli meat (47F) and sliced tomatoes (45F) cold holding at improper temperatures in the sandwich preparation unit.
Correction: The operator moved the food products to the walk-in cooler and adjusted the temperature in the sandwich preparation unit. Operator will monitor the temperature of the unit to ensure all TCS are maintained at 41F or less.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Operator called dishmachine company. Operator agreed to sanitize in the three compartment sink and use the dishwasher for the wash. Operator to email Health department once the dishmachine is repaired.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: The operator supplied paper towels at the lavatory in the bar. 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
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01/11/2016 | Routine | |
Facility to use logs to verify walk in cooler food temperatures. Recommend the use as cooling logs as well.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food near the door in the walk in cold holding at improper temperatures
Correction: Operator relocated products during the inspection and had refrigeration specialist drop the temperature of the unit.
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08/03/2015 | Risk Factor | |
During todays inspection the facility appears clean, well ordered, and in good repair. Discussed employee health signs and symptoms of illnesses, when not to come to work and when authorized to return to work.
- Equipment and Utensils, Air-Drying Required
Observation: Several stainless steel and plastic containers were stored wet, and were dripping onto dry/clean utensils below them.
Correction: Air dry all equipment and utensils prior to storage.
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04/02/2015 | Routine | |
Discussed Employee Health with management specifically what to report and haw long to exclude staff with symptoms. Operator to remove the Y connection from the mop sink.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Back flow not rated for constant pressure observed the device under constant pressure while not in use.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Operator to come with a solution for long term corrective action for the back flow prevention that was observed under constant pressure. Pressure was removed during the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands using the sink to thaw frozen product.
Correction: The handwash facility identified above is to be used for washing hands only. Operator corrected during the inspectionand came up with solution to the problem.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the at the bar.
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. Operator provided soap during the inspection.
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12/01/2014 | Routine | |
Operator to get test strips for chlorine glass machine.
Discussed back flow prevention at the mop sink.
Have air thermometers in all equipment.
Observed good glove use and handwashing practices today.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glass dishmachine at the bar not sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use until sanitizer is adequate levels verified with test strips. Operator agreed to use the High temp machine in the back until the unit is repaired. Staff to verify chlorine levels daily.
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07/24/2014 | Risk Factor | |
Observed very good glove use and handwashing practices during the inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: For the rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator marked a time during the inspection.
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03/19/2014 | Risk Factor | |
Observed good glove use and handwashing from all staff. Facility has been tracking and verifying cooling methods. Active managerial control observed in place.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop is not identified as meeting standards set by the American Society of Sanitary Engineering. Not rated for constent pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Operator agreed to remove the constent pressure off of the backflow device at the mop sink.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/21/2013 | Routine | |
It appears that the food at the door of the WIC has a warm spot in that area of the cooler operator to come up with a plan and ensure potentially hazardous foods. Operator has a plan for time as a control nut no written plan please email when complete. Reviewed employee health policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ribs, rice, risotto, and cooked veggies in the WIC cold holding at improper temperatures
Correction: Appeared to have a warm spot by the door of the walk in cooler food items and the air temperature of the unit colder the farther you went back in the unit. Operator relocating food and to verify temperatures to ensure long term correction is achieved.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Ask the operator to email time as a control plan when complete for the file.
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07/23/2013 | Risk Factor | |
Facility to work on time as a control plan for the items held at room temperature. Employee health is in place.
- 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. Dishwasher forgot to wash hands between dirty to clean.
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. Stopped the staff and explained the problem duirng the inspection the staff complied during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butters, cooked rice and vegetables with butter cut tomato's and some items in the preperation box across from stove cold holding at improper temperatures
Correction: Operator covered the preperation box duing the inspection and turned the unit down during the inspection. Operator comeing up with a time as a control plan for the potentially hazardous foods held at room temeperature. Operator discarded foods that where out at room temperature.
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04/02/2013 | Risk Factor | |
Operator had all the items from the opening inspection corrected except the indicator on the glass machine called company during the inspection.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Dishwasher went from the dirty side of the dismachine with gloves then handled the clean equipment with the same gloves.
Correction: Discard gloves once soiled. Operator corrected during the inspection.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Same gloves used handling raw shrimp and bread.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Operator corrected during the inspection and had the contaminated bread discarded during the inspection.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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01/07/2013 | Routine | |
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