- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a dump sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Table freezer on customer service line was observed with heavy interior build-up of ice and frost.
Correction: Defrost the freezer 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
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Beverage dispensers, milk pitchers, and other equipment are being rinsed in dump sink or hand sink without sanitization process. .
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.
- Kitchenware and Tableware
Observation: Plastic utensils for customer service are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the customer service line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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11/16/2015 | Routine | |
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
- Hair Restraints - Effectiveness
Observation: 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
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( plastic cup used to scoop ice for customer drink orders/mixes)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Packaged chicken salad sandwiches and garden wraps offered in the front open display cooler and portioned butter being held at room temperature at the front counter were cold holding at improper temperatures ( chicken salad sandwiches-47F-50F, garden wraps-50F and portioned butter-68F). The operator discarded the food products.
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 front tabletop reach-in freezer.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the rear prep True reach-in cooler are in poor repair/torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rear pep/warewashing 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rear prep/warewashing area.
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
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05/14/2015 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in the front service undercounter Beverage Air cooler measured 47 degrees F, the milk were cold holding at improper temperatures. The operator removed the milk products and rapidly refrigerated/cooled the products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Torn door gaskets were observed on the rear prep True reach-in cooler and front service undercounter Beverage Air cooler.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/21/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad croissants in the front display case were 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 front counter area small reach-in freezer unit. Also noted a broken thermometer in the rear Kenmore reach-in freezer 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the front counter coffee/panini 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of cleaner was observed stored on the shelf adjacent to dry food products on the rear storage shelving unit.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/22/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and turkey in the rear True 2 door reach-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/16/2013 | Routine | |
FDA form 1B (Employee Health) was issued to the person-in-charge. In addition, Time-As-A-public Health Control was discussed with the manager on duty.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coffee half and half cold holding at improper temperatures at the dining area coffee station. (operator voluntarily discarded the product).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/15/2013 | Routine | |
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