This visit was made to follow up to the risk based assessment conducted on December 15, 2015. The following issues have been corrected:
1. The chemical dishwasher is now functioning properly providing the correct concentration of chlorine solution to sanitize
2. The undercounter prep unit near the kitchen office has been repaired and is now functioning properly.
Thank you for taking these actions.
No violation noted during this evaluation. | 12/18/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and quick to make corrections. Thank you. The following issues require attention:
1. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS foods using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler. Using an ice bath or frozen wand for food items like tomato soup
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
2. Time/temperature control for safety foods (TCS foods) must be held cold at 41°F or below. Time/temperature control for safety foods that have been temperature abused for over 2 hours must be discarded. The undercounter unit near the office in the kitchen had an ambient temperature of around 60 °F and TCS foods were above 41°F. Do not store any TCS foods in this unit until it is repaired. A follow up visit will be conducted in approximately three business days to confirm.
3. The chemical dishwashing machine was not functioning properly. A follow up visit will be conducted in 3 business days to verify that the machine has been serviced. In the meantime utilize the three compartment sink to wash, rinse and sanitize all dishware.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employee was unable to correctly identify big 6 foodborne illnesses nor symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee enter kitchen and changing tasks without washing hands. Observed another employee put on gloves without first 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw eggs stored over cheese in the downstairs 2 door True upright.
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. Eggs were relocated to be below all ready to eat foods.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: tomato soup cooling in 2 door undercounter unit was at 95-100°F after more than 2 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Tomato soup was discarded by Person in Charge.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: marinara sauce on stove top in steam bath was at 115°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Marinara sauce was reheated
- 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: Chicken in Turbo Air unit near grill was at 50-52°F and had been prepared the previous day. cut tomato, chicken and hot dogs in cheese prep counter in back were all above 41°F and unit had ambient temperature of around 60°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All food items were discarded by Person in Charge. Undercounter unit to be serviced. A follow up visit will be conducted in 3 business days.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Chemical dishwashing machine was not dispensing adequate concentration of chlorine sanitizer. No concentration was measured.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Machine to be serviced. A follow up visit will be conducted in 3 business days to verify. In the meantime utilize the three compartment sink to wash, rinse and sanitize all dishware.
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12/15/2015 | Risk Factor | |
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (spary bottle with cleaner sitting on top of bar) moved to another location
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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05/26/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee at bar did not use paper towel to trun off faucet after washing hands
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw liquid egg over cooked chicken in reach in refri.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (tub of bread on floor)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used to line shelves upstairs and in basement
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using quat and bleach)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 1 door glass refri. in kitchen, 1 door upright Turbo Air
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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name (bottles were labeled onsite)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/21/2015 | Routine | |
This visit was made to conduct a follow-up. The low boy unit has been repaired and ambient temperature today was 40.8F. Since this unit has been an issue in the past I suggest that temperature be monitored very closely for this unit. Do not cool items in this unit or place any hot foods inside. try not to leave food items in this unit overnight if it continues to malfunction.
No violation noted during this evaluation. | 10/16/2014 | Follow-up | |
This visit was made to conduct a follow-up. The hood system has been repaired.
The low boy refrigeration unit must still be repaired. Ambient temperature for unit fluctuated from 43.6 F- 45.7F (using proper probe, with doors closed). Facility must contact a repair person to fix this unit. No time/temperature control for safety foods (TCS foods) can be stored in this unit until it is at proper temperature and checked by the health department. Please contact Adriane Guerreiro as soon as unit is ready to be checked.
- A civil penalty will be issued if upon next follow-up visit unit has not been repaired.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 2 door low boy unit (hot kettles and panini bread press kept on top of unit) Do not store any time/ temp control for safety foods (TCS foods) in this unit until it is repaired.
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.
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10/14/2014 | Follow-up | |
This visit was made to conduct a follow-up. 2 door low boy unit has not been repaired yet. Ambient temperature was 44.9F - 48.1F. A repair person has already been called for unit and there were no time/temp. control for safety foods stored in unit at time of inspection. Continue to not store TCS foods in this unit until repaired.
- A technician has come out to see the hood and facility is waiting on parts.
- Another follow-up will be conducted.
- Ventilation Hood Systems / Adequacy (repeated violation)
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system (hood system is not working properly)
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 2 door low boy unit (hot kettles and panini bread press kept on top of unit) Do not store any time/ temp control for safety foods (TCS foods) in this unit until it is repaired.
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.
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09/25/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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: cheese blend, mac & cheese, hot dogs (kept in broken unit overnight, all foods discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system (hood system is not working properly)
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- 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: 2 door low boy unit (hot kettles and panini bread press kept on top of unit) Do not store any time/ temp control for safety foods (TCS foods) in this unit until it is repaired.
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.
- Outer Openings, Protected (corrected on site)
Observation: An exterior window was observed to be open. This may allow the entry of insects and rodents (front door was open at beginning of inspection)
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
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09/22/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (observed 2 employees not washing for a full 20 seconds and not using paper towel to turn off faucet) corrected
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
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06/02/2014 | Risk Factor | |
This visit was made to conduct a follow-up. Temperature for 2 door under counter unit was lowered (ambient temp. today 42.8F). However, there is still an issue with air circulation and space with this unit. Rearrange items in the 2 door undercounter unit so that cold air is flowing to the bottom shelf. No cooling of foods shall be done in this refrigerator. Facility manager has stated that 2 new upright reach in refrigerators will be installed downstairs within the next month. Upright refrigerator downstairs was at 38.5 F. All cooling of foods must be done in this refrigerator and monitored carefully. Cooling methods flyer in English and Spanish has been shared with facility.
*** Repeat violations shall be subject to civil penalty.
No violation noted during this evaluation. | 04/11/2014 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
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
.
- Handsink in kitchen must be accesible at all times
- Foods must be stored in a way that prevents cross contamination (no raw shell eggs over ready to eat foods)
- Repair under counter refrigerator so that ambient temperature is below 41F.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over ready to eat foods in dessert cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken breast (prepared 3/27), potato salad (prepared 3/31) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods: Containers Properly Arranged & Covered
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (foods are being cooled in tighly covered plastic containers in prep unit)
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.
- 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: 2 door under counter refrigerator (where chicken was stored/ soup kettles stored on this unit
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing (fan was blocking access to sink)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Conditions of Use / Presence and Use / Restricted Use Pesticide
Observation: Pesticides are not being applied by a certified applicator (can of bug spray in facility)
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
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04/01/2014 | Routine | |
This visit was made to conduct a standardization inspection. The following risk factors/public health intervention violations were observed:
- Poor personal hygiene-- Hands as a vehicle of contamination
- Contaminated equipment/ cross contamination
- Improper holding temps.-- Time and temperature relationship
No violation noted during this evaluation. | 12/05/2013 | Training | |
This visit was made to conduct a routine inspection. The following items need correction:
- Handsinks may only be used for handwashing (no dumping or storage)
- Provide paper at all handsinks
note:Use gloves at bar when cutting fruits (no bare hand contact with Ready to Eat Foods)
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored (sani bucket stored on floor, moved during inspection
Correction: another sani bucket leaking onto shelves
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the sandwich prep station is being used for purposes other than washing hands (strainer in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (hand sink near sandwich prep).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/05/2013 | Routine | |
- Food Storage / Prohibited Areas/ Under Sewer Lines
Observation: Food storage under sewer lines. Basment wine storage under sewer lines.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips.
- 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: cauliflower @ 44F, mac & cheese @45F. (moved to another refrigeration unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: cut packaged of commercial lunch meats.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- 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. under counter not at proper cold hold temperature. Do not use until repaired.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the dishmachine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
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03/20/2013 | Routine | |
Spoke with the manager regarding a suspect case of ecoli. Ill person consumed cheeses and bresaola from this establishment around Dec. 25, 2012. Bresaola is a salt cured beef product thinly sliced and kept refrigerated. Approximately 3 lbs slab sold weekly. All cheeses are pasteurized. No ill employees during the exposure period from 12/21/13 to 12/26/13. Gave information to epidemiologist and that is all the information required.
No violation noted during this evaluation. | 01/30/2013 | Other | |
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