The purpose of today's visit was to conduct a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chili 103F in steam well
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CHILI WAS RE-HEATED TO 173F
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs on breakfast menu, salmon, hamburgers and steak on lunch/dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking along the sink in the dish machine area has an accumulation of grime and mold.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. RECAULK ALONG THE SINK AREA.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the bar being used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture and under equipment in the kitchen area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/30/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Walk in was holding most items around 41-42F. Temperature of walk in was adjusted and lowered during inspection. Please continue to monitor the temperature of the walk in and all PHF/TCS foods. If the adjustment does not work, please have the unit serviced so that it is capable of holding all PHF/TCS foods at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken salad 44F in True 2dr prep, spaghetti 42-43F in Walk in
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE DISCARDED.
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11/17/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Provide a copy of the service report for the repair on the walk in cooler. Train staff on the importance of proper glove use and hand washing. Within 10 days of this inspection provide the letter from the salmon supplier indicating how the fish is raised and fed and copies of the consumer advisory on the menu. This information can be provided via fax or email.
- 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. OBSERVED STAFF PUTTING GLOVES TO PREP FOOD WITHOUT FIRST WASHING THEIR HANDS.
Correction: ALL food employees shall wash 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 of foodborne illness. EHS instructed the staff to wash their hands at the handsink prior to putting gloves on.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: 1. Observed employee making a sandwich using bare hands to assembly. Used bare hands to place deli meat, cheese, and lettuce on the sandwich.
2. Observed chef using bare hands to assembly tacos and used bare hands to place cheese on the dish.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EMPLOYEES DISCARDED FOOD THAT HAS HANDLED WITH THEIR BARE HANDS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
in the walk in cooler:
1. Chicken breast 46F
2. Meatball 46F
3. Pasta 46F
3. Marinara Sauce 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER DISCARDED FOOD.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Correction:
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: SALMON
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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06/19/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
- 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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06/19/2015 | Routine | |
| No violation noted during this evaluation. | 12/18/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 06/27/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection of the seasonal foodservice.
- Outer Openings, Protected / Screen Requirements
Observation: The bottom of the screen on the kitchen door is not attached.
Correction: Reattach the screen to maintain insect proof barrier on screen window/door.
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06/27/2014 | Routine | |
This was a pre-opening for a seasonal food establishment and a pre-opening conducted as part of a change of ownership. The snack bar will not be open until May 24, 2014.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Critical: Water / Capacity / Quantity and Availability
Observation: At the time of this inspection, the water heater was not providing hot water.
Correction: The operator had an employee at a plumbing supply house as the inspection was being conducted. Minimum requirements were given and evidence of the installation of a new water heater will be provided to the health department before May 24, 2014.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: There is not a grease trap on the 3 vat sink. A grease trap is required, per a review of the menu.
Correction: Install a grease trap at the 3 vat sink within 14 days. The wash and rinse sinks must drain through the grease trap. The sanitize sink may continue to drain separately. There must also be air breaks on the drain lines that go to the grease trap. If there are any questions, please contact the health department.
- Critical: Backflow Prevention, Device / When Required
Observation: There was not a backflow prevention device on the water line serving the ice maker.
Correction: Install a backflow prevention device on the ice maker. Email a photo of the completed installation within 14 days.
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05/14/2014 | Pre-Opening | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the following to be in disrepair:
1) Door frame of the Kolpak walkin freezer
Correction: The above mentioned items shall be maintained in good reapir. MANAGER HAS NEW DOOR ON ORDER.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Kolpak walkin freezer
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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01/15/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected prior to the follow up scheduled January 10, 2014. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:
1) Steak Tartare
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Wooden blocks underneath equipment (remove),
2) Wooden shelving in the candy room (paint)
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.
- Equipment / Good Repair / Operation
Observation: Observed the following equipment to be in disrepair:
1) Can opener holder (rusted),
2) Shelving underneath prep tables (rusted),
3) Interior of the walkin units (rusted),
4) Door frame of the Kolpak walkin freezer,
5) Gaps along the seams in the ventilation hood (seal)
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Kolpak walkin freezer
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving throughout the facility,
2) Interior of the walkin units,
3) Interior of the reachin units,
4) Gaskets on the reachin/walkin units,
5) Exterior of the equipment on the cook line,
6) Ventilation hood/filters
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has removed the water heater previously approved by the Health Department. The new water heater (AO Smith BTR199-118 which uses 199,000 BTU's to produce 191 GPH of 140F water at a 100F rise) does not have the capacity to meet the hourly peak hot water demands of the food establishment. The current peak hot water demand is 252 GPH of 140F water at a 100F rise.
Correction: The permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 252gph of 140F water at a 100F rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin in the dishwashing area
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the pre-wash sink shall be altered to hang above the flood level rim of the pre-wash sink in order to provide an air gap.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water inlet line to the coffee maker.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Food disposal in the dishwashing area (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed the mop sink not draining.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the refuse container in the employee's restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee restroom is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Ceiling in the dishwashing area,
2) Mildew overgrown caulking in the dishwashing area,
3) Walls thoughout the facility (repaint),
4) Walls in the soda room,
5) Walls in the candy room,
6) Burned out lights in the soda room and food prep areas,
7) Walls in the employee bathroom
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed drain flies in the dishwashing area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving in the food prep, dishwashing, and storage areas,
2) Walls throughout the facility,
3) Ceiling throughout the facility
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/20/2013 | Pre-Opening | |
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