- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mexican Butter on the line at room temperature (72F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM WAS DISCARDED. THE CFM WILL PLACE THE MEXICAN BUTTER IN THE REFRIGERATOR UNIT TO MAINTAIN 41F OR BELOW.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets with less than 150 ppm.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. THE CERTIFIED FOOD MANAGER ON DUTY WILL CALL THE SERVICE COMPANY TO FIX THE SANITIZER ISSUE. DURING INSPECTION, PROVIDED A SMALL TRAINING TO CFM TO SET UP CHLORINE SANITIZER TO SANITIZE THE FOOD CONTACT SURFACES. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
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03/03/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/17/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Contact the service company and repair the piping and faucets and provide a copy of service receipt to the Health Department with in 7 days.
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- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The dipper well was shut off while a scoop was stored in it (still water).
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. THE PIC TURNED ON THE DIPPER WELL AND CLEANED THE SCOOP.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar and at the mop sink in the kitchen were blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Both sinks were made available for employees to wash hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink pipiing (Wash basin), Hand washing sink by the mop sink were leaking. The 3-Compartment sink faucet and mop sink faucet was observed leaking.
Correction: A plumbing system shall be maintained in good repair. Contact the service company and repair the piping and faucets and provide a copy of service receipt to the Health Department with in 7 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand washing soap was provided at the bar sink
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided at the bar hand washing sink.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm in wiping bucket at cookline. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-100 ppm. Verify concentration using the appropriate test kit. The PIC made new batch of chlorine sanitizer with 50-100ppm concerntration.
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08/20/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- Send a copy of the invoice for new grill. Contact information was provided to PIC.
- Discussed Active Managerial Control information was discussed with the PIC.
- An Active Managerial Control recognition was awarded to Meme Sharp.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Grilled chicken breast at the grill.
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. Food items was discarded.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Grilled Chicken Breast (137F).
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Food items was cooked upto 165F for at least 15 seconds.
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03/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Dishmachine activated thermolabel. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 2 DRAWER UNDERCOUNTER COOLER, AS DETAILED ABOVE, TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw shrimp in 3 dr prep cooler across from charbroiler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Restore 2 drawer undercounter cooler to fully functional condition for cold storage of raw meats cooked on charbroiler. Provide invoice to Health Department within 10 days.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on top of ice maker.
Correction: Repair ice scoop bracket on ice machine to provide sanitary location for ice scoop storage.
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07/28/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a foodborne illness investigation. Quaternary ammonium sanitizer in wiping cloth buckets #1/ #2,/#3: 250/200/200 ppm. Dishmachine turned thermolabel black. The following good retail practices was discussed during the inspection: 1) Thawing methods.
- 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 chicken stored above raw salmon in 4 dr prep cooler CL.
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. NOTE: PIC had storage order corrected.
- 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: Cooked marinated shrimp/diced tomato/cooked ribs/chili releno/chicken wings in 3 dr prep cooler CL: 46/42/48/50/50 degrees F.
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. NOTE: Foods determined to be out of temperature less than 2 hours and were relocated to another cooler.
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01/16/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored over raw steak in 2 dr prep cooler cookline right.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: PIC had employee reorder storage.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Pans of roasted tomatoes were overfilled.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Sanitizer Test Kit Required
Observation: There are no test strips located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain BLEACH and QUATERNARY AMMONIA test strips.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of <50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC replaced solution in bucket with chlorine sanitizer at 100 ppm.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card must be provided to the Health Department within 10 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap dispenser for handwashing sink near kitchen entrance is not funcitonal.
Correction: Provide functional hand soap dispenser at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided soap dispenser ot hand sink.
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10/24/2013 | Routine | |
The purpose of this inspection was to conduct a risk assessment. Quaternary ammonium sanitizer in wiping cloth bucket initial/final: 100/250 ppm initial/final. Dishmachine turned thermolable black. The following good retail practices were discussed during the inspection: hand sinks to be used for handwashing only-soiled wiping cloth in hand sink at the start of the inspection, surface of prep table cutting boards need resurfacing to eliminate deep scratches, leak underneath dishmachine at tube connection must be repaired, wet nesting of utensils, and 2 drawer cooler next to grill not able to maintain required ambient temparature. PIC called service technician and advised service of 2 drawer cooler would be completed wihtin 2-4 hours. PIC to provide copy of invoice for cooler repair to Health Department within 72 hours. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR TWO DRAWER COOLER TO HEALTH DEPT. WITHIN 72 HOURS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pico de gallo in 3 dr prep cooler top, pineapple salsa in 2 dr prep cooler top, pico de gallo in 2 dr prep cooler bottom
Correction: raw shrimp/raw salmon/raw marinated chicken/raw marinated beef in 2 drawer cooler next to grill. NOTE: PIC relocated pico de gallo and pineapple salsa to walk-in cooler, ice was added to top drawer with raw salmon and shrimp, and marinated chicken and beef were relocated to the 2 dr prep cooler bottom.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: red bowls stored on bottom shelf behind grill, white oblong serving dishes on counter next to 4 dr prep cooler. NOTE: PIC removed dishes to warewashing area.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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04/05/2013 | Risk Factor | |
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