This visit was made to conduct a routine food inspection. Observed excellent glove use and handwashing by staff, and great labeling and organization of stored foods.
Note:
Please ensure that the cafe hand sink is properly designated, and stocked with soap and paper towels at all times, and do not use the sink as a dump station.
Review the provided employee health poster with staff and discuss their responsibility to report diagnosed illnesses to the PIC or Manager, and continue to discuss or train as needed.
*Repeat violations are subject to civil penalties*
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employee was not familiar with, or did not have access to the information pertaining to required reportable symptoms, and diagnosed illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed scoops in containers with handles in contact with foods/ ingreedients.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Discussed proper utensil storage with PIC
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at cafe handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand soap provided by PIC.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at cafe station handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels provided by PIC.
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03/01/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Samples must be covered and provided with a utensil.
Labels must be provided with place of business as well as ingredients for all products.
*Repeat violations subject to civil penalty*
- Consumer Self-Service Operations Provided with Dispensing Utensils
Observation: Unsuitable or insufficient number of dispensing utensils were found at the consumer self-service food buffet/bar. (Samples offered at register not covered and provided with dispensing utensil)
Correction: Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: No place of business, and some don't have ingredients.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the chocolate/cake decorating station is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC cleared it and it is stocked with soap and paper towels)
- Physical Facilities Good Repair
Observation: Observed that the wall in the corner behind the counter and ice machine is not maintained in good repair. (The wall is damaged as is the counter unit next to the ice cream freezer).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/25/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn off faucet after wshing hands) corrected
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Consumer Self-Service Operations Provided with Dispensing Utensils (corrected on site) (repeated violation)
Observation: Unsuitable or insufficient number of dispensing utensils were found at the consumer self-service food buffet/bar (samples under consumer control not covered or dispensed using utensils)
Correction: Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: panels at back of refrigeration units are missing.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (there were no paper towels at handsinks near walk in and front counter)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the facility is in need of cleaning (facility must clean and sanitize all areas after pest control treatment, some mouse droppings were observed)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/28/2014 | Routine | |
This visit was made to conduct a follow-up to a complaint investigation. Complaint was made on 8/15/14 regarding mold near the milk, expired foods being served and mice activity.
- Pest control service invoice provided for 8/18/14. Manager stated that the pest control person returned on Saturday 8/23/14 and no mice have been observed or caught in traps since that date.
- Facility must clean and sanitize all surfaces as a few mouse droppings were still found around box/shelving area and side decorating room
- Gaskets for reach in at front counter have been replaced but technician is coming back to ensure they fit properly. Unit was empty of TCS foods.
No violation noted during this evaluation. | 08/28/2014 | Follow-up | |
This visit was made to conduct a complaint investigation. Complaint was made on 8/15/14 regarding mold near the milk, expired foods being served and mice activity. At this time the complaint is valid. During the inspection a few mouse droppings were observed near the side door (box storage area). Some expired food was found in the walk in and display case (food comes dated from central kitchen), and the gaskets where the milk is stored (front counter) are moldy and in need of cleaning. Manager stated that mouse activity has been spotted recently and the pest control person has been called and will be out today. The following violations must be corrected within 10 days.
- Call pest control company to treat entire facility and eliminate live mice. Clean and sanitize all areas after treatment and seal all holes in walls
- Repair front doors so that they are tight fitting (no light should be coming through the door/ no openings to the outside)
- Staff must go through foods more thoroughly to ensure no expired foods are offered for sale (expired foods pulled off the line)
- Clean gaskets for milk unit (new gaskets have been ordered)
-- A follow-up is scheduled for 8/28/14
No violation noted during this evaluation. | 08/18/2014 | Complaint | |
This visit was made to conduct a routine inspection. The following items need correction:
- Foods must be stored in a way that prevents cross contamination (no storage of raw eggs over ready to eat foods)
- Food samples must be covered or shielded and dispensed using a suitable utensil
- Keep sanitizer buckets off the floor and maintain chlorine concentration between 50-100ppm
- Food packaged in establishment must be labeled as described above
---New employee health poster provided
--- Very clean facility. Managers worked quickly to correct items
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw egg whites over ready to eat cakes
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored (sani bucket on floor)
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Consumer Self-Service Operations Provided with Dispensing Utensils (corrected on site)
Observation: Dessert samples provided to customers not protected/ shielded or provided with suitable utensils. (samples removed)
Correction: Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: fruit salad packaged in establishment
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm (in sani bucket).
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
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03/06/2014 | Routine | |
2 front counter display refrigeration units have been repaired with new fans and condensers. Sandwich unit @ 37F and desert case @ 37F. Refrigeration tech on site and time of follow-up visit.
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
Glass shelves blocking air flow inside 2 front line refrigeration units. Units will be able to hold proper temperature when existing shelves are replaced with grate type shelving. Temperature inside sandwich unit @ 36F and desert unit @ 37F but temperature taken on top of glass shelving was 45F and 46F respectively. Service tech on site and will make necessary repairs.
No violation noted during this evaluation. | 09/11/2013 | Follow-up | |
Reinspect for 2 non-functioning refrigeration units. Sliding door unit @ 45F and desert case @ 48F. Units being used and not repaired. Mandatory reinspection 24 hours. Do not use units until repaired and repairs verified by AHD.
No violation noted during this evaluation. | 09/10/2013 | Follow-up | |
Set refrigeration units between 36F to 38F in order to hold foods at 41F or below. Suggested change: change date marked sandwiches to expiration date.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: quiche @ 49F, turkey sandwich @ 50F, veg sandwich @ 48F, curry chicken salad @ 45F, cream bruile @ 45F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Durability
Observation: The following equipment is not designed and constructed to be durable: broken/cracked bin container lid.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. sliding door unit @ 44F, desert case @ 43F. Do not use until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine in the dishmachine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the rear kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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09/06/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: No knowledge of the policy.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: food sampling on the counter
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sausage quiche in display case at 53F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Sign that is posted is to be clearly visible to notify food employees to wash their hands.
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02/20/2013 | Risk Factor | |
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