Very Good! Excellent food safety and time and temperature controls, good cross contamination control, good date labelling, Prep area very clean. PIC knowledgeable and responsive to questions. Great Job!
No violation noted during this evaluation. | 12/02/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Correction:
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (raw chicken in carboard crates on floor in main prep area, and in walk infreezer on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the main food prep area is/was blocked by a rooling food rack, and plastic buckets on the floor, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rolling food rack and buckets preventing its use.
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04/06/2015 | Other | |
Notes:
*Many items were corrected on this follow up inspection but observed a new critical temperature violation.
*Some shelves were still lined with cardboard. DO NOT LINE SHELVES WITH CARDBOARD. Shelving should be smooth and easily cleanable.
*There is still detailed cleaning that needs to be done in, on, and under shelving and equipment. Hood is in need of cleaning - observed dripping grease build up. Many items are being stored on the floor of the walk in cooler. The cooler either needs to be reorganized to allow all items to be stored on approved shelving or an additional cooler/refrigerator needs to be installed. Efforts have been made to improve but please continue to clean and organize.
*Do not block the hand sink in the kitchen with food or the rolling rack. Do not store food on the hand sink.
*Owner/operator attended a recent food safety manager certification training and exam. Awaiting exam results.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that food on the rolling rack and also open food containers stored beside hand wash sink were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent food contamination by storing food in packages, covered containers, or wrappings and away from the hand wash sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed cooked chicken and green beans on rolling rack cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/04/2015 | Follow-up | |
Notes:
*A follow up inspection will be done in 10 days. All violations should be corrected by this time.
*Gave information on upcoming food safety certification classes in the area. Facility needs to have a manager knowledgeable in food safety.
*Facility needs to do de-clutter, organize and clean. Remove all items that are not necessary from the facility. Do not allow employees to store food or personal items long term in the facility. Provide employees a place to hang and store personal items while they are working that is located away from food preparation and food storage areas.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Numerous unwrapped or uncovered food in the refrigeration units. Also observed food being stored in used grocery bags.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. All food should be stored in approved food storage containers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food on the rolling rack and also open food containers stored beside hand wash sink were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent food contamination by storing food in packages, covered containers, or wrappings and away from the hand wash sink.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: behind and under euipment, storage racks, etc..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F because the hot water is turned off or in disrepair at this sink.
Correction: Make necessary repairs to this handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation area. Many lights not working. Replace lightbulbs or repair light fixture immediately.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All areas in the kitchen noted in need of deep cleaning. A cleaning schedule needs to be implemented and followed.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Do not line shelves with cardboard. Remove items not being used in the facility and clean to eliminate these conditions.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials (pesticides) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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02/06/2015 | Routine | |
Discussed with PIC using a 4 Hr time/discard with the lettuce at cold bar. Discussed with PIC fixing the self-closing mechanism on the ladies restroom door.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Lye are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of Lye must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/18/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. (on uncovered wheeled rack near handsink)
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. (cover rack when near handsink or store in alternate location)
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet (mop hose)and the flood rim level (mop basin) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. (facility manager PIC cut hose shorter to provide air gap, during inspection)
- Toilet Room Receptacle Covered (corrected on site)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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03/11/2013 | Routine | |
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