- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several workers do not have valid food handler cards which are required per city ordinance. Violation is a class 1 misdemeanor. EHS asked some food temperature safety questions. (hot/cold holding and cook temps). Employees had difficulty answering questions.EHS educated some of the employees.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be current in 30 days of this inspection.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Also, employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. EHS recommends re-educating employees periodically.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed several box stored under shelves in walk in refrigeration. ;Elevate food storage onto approved shelving with minimum 6" legs or casters. Process allows food items from being contained from moist floor and allows cleaning under shelves. WIR is currently over stocked and room for inventory needs adjusted. EHS recommends rearranging items for space
- Critical: Cooling* (corrected on site)
Observation: Chicken noted not being adequately cooled to prevent the growth of harmful bacteria. EHS observed chicken cooked and placed in WIR from previous day at temperatures of 42F, 43F, and 44F. Chicken is being placed in plastic bins with tight plastic lids. EHS recommends keeping lids loose in WIR to allow proper air flow to cool foods to 41F or below. Once temp is at 41F or below lids can be tightly placed. PIC discarded items. EHS educated PIC about process.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the metal ladles is not durable, nonabsorbent, easily cleanable, resistant to pitting. EHS observed ladles cracked hanging with clean utensils. PIC discarded items.
Correction: Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood was observed in a state of disrepair and damaged. EHS observed caulk under hood hanging off which can fall into food items. Have damaged caulk removed and replaced according to manufactures specs.
Correction: Repair the hood 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front service area is being used as a dump station. EHS observed rag and ice in sink.
Correction: The handwash facility identified above is to be used for washing hands only to prevent cross contamination and keep clean to encourage handwashing. EHS educated worker and PIC.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some areas in the kitchen noted in need of cleaning. EHS observed dust build up on walls and on shelves near sandwich prep area and cook line. Dust falls into foods contaminating them. Also grease debris observed with hot holding units next to fryer line and cooking equipment. Food and grease debris invites pest.rodents and pathogen growth. EHS recommends a daily cleaning schedule to address areas.
Correction: All floors, walls, and ceilings must 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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12/18/2015 | Routine | |
Great job of hand washing and keeping the food contact surfaces clean and sanitized. Replace gasket on reach-in refrigerators. Please use more frequent cleaning of the thaw refrigerators.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. !0 employees have not obtained their health cards per local ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: EHS observed personal food items (squeeze bottle and container of fruit) in the walk-in where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store their personal food, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the prep and frontline reach-ins.
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 - Cutting Surfaces
Observation: The cutting board(s) along the food prep counter (2 white cutting boards) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. EHS observed two white cutting boards that were heavily scratched and soiled.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed the nonfood contact surface of the ceiling vents, ice machine, floors and around equipment has accumulations of grime and debris. Also, there is ice build-up inside the walk-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. EHS observed single service items not inverted on the prep counter. Also, there were single service items not covered in storage.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible in the ladies restroom.
Correction: Provide a sign/poster that is clearly visible to all employees
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08/21/2015 | Routine | |
NOTES:
- Observed frequent and proper hand washing during inspection.
- All staff are up-to-date with District Food Handler cards.
- Certified Food Manager on duty at all times during operation.
- Food deliveries are inspected upon delivery.
- Ensure that large ice machine in kitchen is cleaned on a regular basis. Observed cleaning needed on the inside lid/door during inspection.
- Ensure that plastic catering items are kept covered with original wrapping when not in use.
- Reviewed Employee Health Policy.
- Very good inspection.
No violation noted during this evaluation. | 04/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/31/2014 | Risk Factor | |
NOTES:
- Observed proper date labeling of all prepared and opened food.
- Discussed with PIC proper handling of leftover food. Also discussed proper reheating of soups and cold-holding of foods. Processes observed during inspection with no cause for concern.
- Observed proper thawing of raw chicken.
- Ensure that all employees wash their hands more frequently during meal service and prior to food prep.
- Observed proper breading of raw chicken during inspection.
- Discussed with PIC the possibility of cross-contamination between the raw chicken prep area and the bun area due to the pans that the raw chicken in placed in has a large amount of chicken liquid at the bottom. All employees should be educated on how to decrease the possibility of cross-contamination in this area by wiping surfaces with sanitizer frequently, assigning each wiping bucket to their own station, decrease the amount of chicken liquid in the metal holding pans and frequent hand washing and proper glove use.
- Raw chicken prep area had proper sanitizer in place during inspection.
- Reviewed Food Handler's cards with PIC. Ensure that all employees are up-to-date per City of Suffolk Ordinance Section 40-27.
- Hair Restraints - Effectiveness (corrected on site)
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
- Food Storage - Prohibited Areas
Observation: Food stored under other sources of contamination. Observed boxes of food stored directly under fan in walk-in refrigerator.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed employee drink stored in small reach-in refrigerator with other food items served to the public.
Correction: Protect food from miscellaneous sources of contamination. Do not store personal items in refrigerators that serve the public. Designate a small refrigerator labeled for employee use only.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in most of the reach-in refrigeration units as well as the walk-in freezer and walk-in refrigerator.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following: all reach-in refrigerators, all prep units and on shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean units and shelving on a regular basis to maintain cleanliness of facility and to prevent any possible cross-contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the deep fryers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Prohibitions
Observation: Paddle to mix ice was stored on the side of the drink machine uncovered and subject to contamination from the side of the unclean machine.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. If unable to relocate, wash, rinse and sanitize paddle prior to each use.
- Refuse Receptacles
Observation: There are refuse containers in the kitchen without covers.
Correction: All refuse containers are to be fitted with snug lids.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at one of the hand sinks.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen area noted in need of deep cleaning.
Correction: All floors, walls, and ceilings must 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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08/07/2014 | Routine | |
Reheating process of soup reviewed. Soup reheated to 190F per CFA standards. Leftovers rare, but cooled to 70F Thawing of fresh chicken reviewed---> 24 hours in advance of use.
Boxes on walk in freezer observed on floor. Relocate to shelving to prevent contamination.
Cutting boards deeply scored/discolored. Sand and bleach or replace cutting boards.
Regular cooked food temps taken daily.
All information reviewed with PIC.
No violation noted during this evaluation. | 02/12/2014 | Risk Factor | |
Good date labeling observed.
Boxed food items observed on floor inside of walk in. Remove and store at least six inches off of floor.
Handle of scoop sitting in sugar. Reverse and store handle side up as to prevent hand contact wtih sugar.
Sugar container requires label as to contents.
Chlorine used as sanitizer. Test kit provided- 50ppm.
Sanitizing buckets provided throughout kitchen/food prep/food service areas.
All employees have current Suffolk health cards.
Employee health policy reviewed and in place. PIC knowledgeable of reportable illnesses.
All information reviewed with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee stemming fresh strawberries with bare hands.
Correction: Discontinue this practice. Explained/reviewed proper handling of RTE foods as employee was new.
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05/08/2013 | Risk Factor | |
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