Nice recovery since 1/7/16 inspection.
1. WIC has been rearranged for better air flow of product. As warm weather approaches, moving the cookies away from the blower and putting true temperature control for safety foods (ie. deli meats, pastas, meat salads, cooked veggies) in that area may become necessary.
2. Soups are being cooled down to at least 50 F before being removed from the ice water bath and placed in the WIC. PIC is discouraging the putting of any hot food into the WIC. Strongly encourage the facility to purchase a second ice wand since it vastly improves the speed of cooling (as shown today -- see above).
3. Removing the sheet tray from the bottom of the MUT cooler seems to have solved the temperature issue of the prepped sandwiches.
4. Area behind the stove/dish area has been detailed and looks good.
5. Hair restraints worn by all staff, as well as gloves.
6. Sanitizer dispenser has been serviced and the company states the solution should be run a while before filling buckets to get the proper concentration.
7. PIC has taken a ServSafe class and is waiting on his results.
8. New air curtain strips have been purchased, but not hung up yet. Please follow-up with the inspector once this has been done and let her know how much an effect it has had on temperatures inside of the WIC.
No violation noted during this evaluation. | 01/20/2016 | Follow-up | |
Thermometer and test kits available. Employee health policy clearly posted and discussed.
Notes:
1. Strongly encourage some rearranging in the WIC to promote better airflow and to regulate the temperature fluctuations of temperature control for safety foods. Unit contains some areas of minimal air flow, so non-hazardous items should be stored in those areas. A new air curtain would help stabilize air temperatures in the unit as well. This is essential come warm weather.
2. The sheet tray in the bottom of the MUT cooler should be removed. It is blocking air flow from the top shelf to the bottom shelf.
3. Keep ice/water levels up on the items held in ice water baths on the counter.
4. Leave foods uncovered while cooling (especially hot ones).
5. Do not keep butter packets in the wine cooler. It does not drop below 50 F per the PIC.
6. Even hard to reach areas must be cleaned on a routine basis to prevent/eliminate harborage conditions.
5. A more effective means needs to be established for deli meats. Product is not dropping back below 41 F in four hours.
6. Provided ServSafe information.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Dish washer had no hair restraint.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Guacamole (the shelling out of the avocados) was being prepared with bare hands.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: When fresh sanitizer was being mixed up the solution was dispensing at less than 100 ppm. After running it a while it bumped up to 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (200 ppm minimum) between use.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled sliced turkey and pastrami not being adequately cooled to prevent the growth of harmful bacteria. After 4 hours the turkey was still found at 44-48 F in the WIC and on the prep line.
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.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sliced deli meats and cooked onions were tightly covered with plastic wrap in the WIC after recent preparation.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Guacamole, portioned goat cheese, portioned pasta, portioned ham (in wall cold wells)
Correction: and prepared sandwiches (in True MUT)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: soup ladles hanging over the 3-vat sink were soiled and stored with clean dishes/utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The area/corner to the left of the dish machine and behind the stove noted in need of cleaning. Heavy build-ups present.
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.
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01/07/2016 | Routine | |
Notes:
Per discussion with PIC all TCS foods in the overhead unit will be stored on ice. Do not overload containers, monitor temperature during operational hours.
- Data logger placed in overhead unit for 24 hours.
All other violations have been corrected since the last inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced meats, tuna and curry chicken salad in the overhead production cooler cold holding above 41 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/20/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Do not!! overload containers with food in the top portions of both sandwich units.
The follow-up inspection will occur on August 20, 2015.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use in the coffee station.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS foods in the walk-in cooler cold holding at 44 F. Also TCS foods in the overhead production cooler cold holding above 41 F. Containers are overloaded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Milk and cream (coffee station) 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the large sandwich table (bottom) is not corrosion resistant, nonabsorbent, and/or smooth. Cover wood surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: Walk-in cooler and front display (drinks) unit not supporting cold holding temperature of 41 F or less.
Correction: Repair the walk-in cooler and front display unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the large sandwich unit with overhead cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pots and 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.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: kitchen hand washing sink. Cold water was turned off due to leak.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at lady's restroom 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Lots of flies in the kitchen and dining area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/14/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon, were farm raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Curried chicken salad, tuna salad, sliced tomatoes, chopped egg and sliced ham cold holding at improper temperatures in overhead production cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There are no properly working test kits provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine (for dish machine) test kit and quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/30/2015 | Routine | |
NOTES:
* Critical violation corrected at the time of inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Discuss with pest controller focusing pest control visits on fly control.
* Provide an ambient air thermometer for the WIC to monitor cold-holding practices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Walk-in Cooler (WIC).
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: DISCUSSION WITH PIC. 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, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level hose on mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: DISCONNECTED AT THE TIME OF INSPECTION. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Pests - Controlling Pests*
Observation: Eliminate harborage conditions contributing to the presences of flies.
Correction: CONTACT PEST CONTROLLER TO FOCUS SERVICE & TREATMENT ON FLIES. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/29/2014 | Routine | |
A standardization inspection was conducted in lieu of a routine.
No violation noted during this evaluation. | 07/22/2014 | Training | |
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/08/2014 | Routine | |
NOTES:
* Verified employee health, calibrated food thermometers, sanitizer concentrations, and test kit.
* Violation corrected at time of inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer.
Correction: Clean and sanitize these surfaces for food contact.
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10/31/2013 | Routine | |
NOTES:
* Form 1-B given to PIC.
* Verified food stem thermometer, sanitizer concentrations, and sanitizer test kit.
* Violations corrected at time of inspection.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Cooling* (corrected on site)
Observation: Black Bean Veggie Chilli noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
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06/26/2013 | Routine | |
Additional Food Temperatures:
Cream Cheese- 32, Cooked Pasta-39, Raw Shell Eggs- 26, Milk- 28.
NOTES:
* All violations corrected at the time of inspection.
* Copy of FDA form 1B given to PIC at time of inspection.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The raw crab cake was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food contact plastic dishware 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.
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02/28/2013 | Routine | |
The critical violation was corrected during inspection. Non-critical violations must be corrected within 30 (thirty) days.
The cutting board along right MUT unit getting to the point where it needs to be resurfaced or replaced.
Facility is clean and good maintained.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: front low right cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Do not overload cooler. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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01/20/2011 | Routine | |
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