- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. (employee put on clean gloves without washing hands).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: corn salsa.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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03/08/2016 | Routine | |
This visit was made to conduct a follow up evaluation of the risk based assessment conducted on July 27, 2015 to check on the walk in refrigerator which was not maintaining temperatures of 41
°
F or below. The walk in refrigerator has been repaired as per PIC and is now functioning well and maintaining temperatures at or below 41
°
F.
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The owner was very helpful during the visit and very eager to implement time as a public health control procedure.
The following issues were observed during the visit and require attention:
1. The walk in refrigerator unit had a temperature of 45-47 F at the time of the visit. After the PIC turned down the temperature of the unit it was still measured at between 43-45 F. Please have this unit repaired within 3 days to be functioning properly and maintain TCS foods at 41 F or below. A follow up inspection will be conducted around July 30, 2015 to verify that it is repaired.
2. The PIC was very eager to implement time as a public health control procedure for items on the buffet line. The document was provided to her and is on file.
3. The Eskimo sandwich on the menu board indicated smoked salmon on the menu without proper disclosure. As per the owner, the Eskimo is no longer for sale. Parasite destruction letter not required at this time.
4. As per owner upright freezer stored in dining room has been there for approximately 3 years. Currently stored on carpet and under ceiling tiles not approved for food storage.
*Repeat observations are subject to civil penalty*
- 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: deli ham and ajou broth were at 43 F and 45 F in the walk in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Deli ham was moved to the True 2 door refrigerator. Ajou broth was discarded by PIC.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Pasta, potato, cooked vegetables and green leaf salads. Cut melons, cottage chees, cut tomatoes. Hot holding for lunch specials.
Correction: If time only is used as a public health control for a working supply of Time/temperature control for safety food (TCS) that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Time as a public health control procedure was provided to the PIC, reviewed and signed, and will be implemented.
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07/27/2015 | Risk Factor | |
Monitor the walk-in cooler and food prep refrigerators to keep food temperatures at 41F or below.
- 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: Cooked chicken, pasta, rice in walk-in cooler, and sliced beef in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface (corrected on site)
Observation: Sponges are being used to wipe down food contact surface of the food containers.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Food containers' cover were broken.
Correction: 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.
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03/18/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Improper holding temperatures/time-temperature relationships
2. Poor personal hygiene/hands as a vehicle of contamination
3. Consumer advisory
No violation noted during this evaluation. | 10/21/2014 | Training | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw steak above bread in 2 door prep top unit)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. (PIC moved steak below bread)
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06/17/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Clean all areas where mouse droppings are found by washing, rinsing, and sanitizing. Discard any open food containers or single service containers that become contaminated in the future. Contact a pest control company to service the establishment and follow up with treatment until the infestation is eliminated.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw beef above produce and cheese in walk-in cooler)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (person in charge moved beef below ready to eat foods)
- 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: (Sugar and salt containers uncovered on shelf across from 3 compartment sink)
Correction: Foods shall remain covered at all times.(PIC covered with lids)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Rice cooling in walk-in in covered container)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC removed lid)
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. (Observed concentrated amount of mouse droppings in storage room, and some in cabinets under salad bar. No pest control devices were observed in the establishment).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.(PIC cleaned affected areas. No food or single service containers were contaminated at this time.)
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02/19/2014 | Routine | |
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/09/2013 | Risk Factor Assessment | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked rice and chicken not date marked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Operation
Observation: Delfield freezer @ 24F. Using the unit as a refrigerator instead of a freezer.
Correction: If using the freezer as a refrigeration unit, use all the food products in a timely manner.
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06/03/2013 | Routine | |
- 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. walk-in not holding foods at 41F or below. Temperature of the unit lowered at time of inspection.
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.
- Physical Facilities Good Repair
Observation: One sink stopper missing at the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/22/2013 | Routine | |
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