- Sanitizing Solutions, Testing Devices
Observation: Test kits that accurately measure the concentration of the quaternary ammonium and chlorine sanitizing solutions were not observed provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Cutting Surfaces
Observation: The cutting boards to the preparation units were observed scratched, scoured, and in need of replacement/resurfacing.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Surfaces of the mechanical slicer unit were observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The plumbing connections underneath the kitchen handsink were observed leaking and in need of repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Handwashing Signage
Observation: Proper handwashing sign observed missing from the kitchen handsink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Floor/wall surfaces in the walk-in refrigerator and underneath kitchen equipment were observed in need of cleaning.
Correction: Physical facilities shall 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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02/09/2016 | Routine | |
The handsink in the kitchen was observed in need of resealing to the wall. Provide proper test strips for measuring the chlorine and quaternary ammonium sanitizer solutions. The wall by the dish wash area was observed damaged and in need of repair. Several of the cutting boards were observed heavily scratched and scoured.
- Reheating for Hot Holding (corrected on site)
Observation: Tomato soup (89 F - 104 F) and chicken tortilla soup (125 F) observed not properly reheated to 165 F before placing in the soup hot holding containers.
Correction: Time/temperature control for safety food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74ºC (165ºF) for 15 seconds. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Chemical spray container(s) observed not properly labeled with the common name of the product.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/31/2015 | Risk Factor | |
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The filters to the cook-line preparation unit(s) were observed in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Plumbing System/Maintained in Good Repair
Observation: A leak was observed under the kitchen handsink and was in need of repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Controlling Pests
Observation: Some fruit flies observed in the back warewashing area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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02/20/2015 | Routine | |
Grease trap observed in facility. According to person in charge grease trap is cleaned 1x/2mo.
Middle compartment of 3 part sink was draining slowly. Plumber had been contacted for service.
Cases of beer observed stored under sewage lines in basement.
Home standard Waring deep fryer observed in kitchen. Piece of equipment was required to be removed. Space is not provided under hood for additional equipment.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Tomato bisque soup, observed at 54 F in walk in, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Removed. Corrected by instruction.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the can opener blade are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand washing signage available at kitchen hand sink or men's restroom hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashingnd sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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09/09/2014 | Risk Factor | |
- Critical: Hands and Arms/When to Wash
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The 3-part sink is moldy at the wall juncture.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Cleaning, Frequency and Restrictions
Observation: The kitchen floor corners and edges need cleaning.
Correction: Physical facilities shall 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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01/23/2014 | Routine | |
All cheeses, except the Parmigiano Reggiano, are now stored under refrigeration until Product Assessments can be performed on them to see if they can be stored at room temperature. The cheese plate is now kept with empty cheese boxes in the dining area for display.
No violation noted during this evaluation. | 05/20/2013 | Follow-up | |
Some areas of minor paint damage in the kitchen.
Ensure once prepared/sliced/packaged potentially hazardous foods are cooled/re-cooled to 41
ºF
within 4 hours.
- Cooling Methods, Food containers
Observation: Wrapped sandwiches in the prep refrigerator were not arranged to provide maximum heat transfer while cooling being wrapped and stacked on top of one another and blocking the unit fan cover [Ham sandwiches found at 56ºF prepped today.]
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Cut cheese wedges (Parrano, Prima Donna, Beemster Gouda, Gutshofer Ziegenkaese, Picobello, Picobello Young, and Piave Vecchio) on the wall shelving behind the meat and cheese display case refrigerators are not cold holding at 41ºF nor does the establishment have readily,Product Assessments, for these cheeses.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time as a Public Health Control (corrected on site) (repeated violation)
Observation: Proper written procedures do not exist for the use of time only as a public health control for a working supply of cheese [Facility was left with a proper procedure.]
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Critical: Time Public Health Control/Time-Maximum up to 4 Hours/Unmarked or Marked to Exceed 4 Hours
Observation: The cheese plate in the dining area for which time only, rather than time in conjunction with temperature control, was not marked or marked to exceed a 4-hour limit.
Correction: If time only, up to a maximum of 4 hours, is used as the public health control: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
- Temperature Measuring Devices
Observation: The equipment as noted on page 2 of this report are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Clean equipment/utensils/single service items were found stored under unprotected sewer lines downstairs.
Correction: Discontinue storage of clean equipment, single service items, and utensils under un-shielded sewer lines or other areas subject to contamination.
- Plumbing System/Maintained in Good Repair
Observation: The kitchen handsink faucet handles leak water when used.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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04/16/2013 | Routine | |
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