The purpose of this visit was to conduct a risk-factor assessment in response to food borne illness complaint.
NOTE:
- Discussed the employee health policy with the manager. The manager was not aware of complaint. No other cases were filed with the manager during the days of complaint
- Reviewed the daily log for the complaint date for temperature and food safety. Found inconsistency on the employee health record on the log. Per manager, the log was recorded incorrectly. There were no employees sick during the date of complaint and 2 weeks prior to the complaint.
- Observed proper sanitization for food-contact surfaces, proper hand washing, glove use, and no cross contamination.
No violation noted during this evaluation. | 01/29/2016 | Risk Factor | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating while prepping at the prep line or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH THE PERSON-IN-CHARGE (PIC)
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11/13/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided between cookline and service line used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. A handwashing sign was provided.
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05/19/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment. The coolers being used by the facility must remained connected to electrical receptacle in order to ensure proper cold holding temperatures of food prepared during early morning shifts. Per discussion with employee, all units will remained connected overnight.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. WHEN ASKED TO NAME DIFFERENT FOODBORNE ILLNESSES, EMPLOYEE STATED MALARIA. NEITHER EMPLOYEE NOR PERSON IN CHARGE PROVIDED INFORMATION TO FOODBORNE ILLNESSES OR SYMPTOMS.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. NOTE: ENVIRONMENTAL HEALTH SPECIALIST REVIEWED EMPLOYEE HEALTH POLICY IN SPANISH WITH BOTH EMPLOYEE AND PERSON IN CHARGE.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE AT COOK LINE WASH HANDS FOR 5-10 SECONDS WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
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 that could contaminate the hands. OBSERVED EMPLOYEE PLUGGING REFRIGERATOR CORD INTO WALL AND RESUME FOOD PREPARATION WITHOUT WASHING HANDS. ALSO SAW EMPLOYEE COUGH AND SNEEZE INTO HANDS WITHOUT WASHING HANDS BEFORE RESUMING FOOD PREPARATION. ANOTHER EMPLOYEE AT THE SERVICE AREA SCRATCHED THEIR NOSE WITHOUT WASHING HANDS AFTER
Correction: EMPLOYED PROCEEDED WITH FOOD PREP.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: COOKED STEAK AT HOT HOLDING SERVICE AREA (128F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: EMPLOYEE REHEATED STEAK TO 165F IN ORDER TO PROPERLY HOT HOLD AT 135F OR ABOVE.
- 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: AT 1 DR PREP COOLER AT COOK LINE-- RAW CHICKEN (44F). PERSON IN CHARGE NOTED THAT 1 DR COOLER AT PREP LINE AND CONTINENTAL 1 DR COOLER WERE DISCONNECTED.
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. EMPLOYEE REPLACED CHICKEN WITH RAW CHICKEN FROM WALK IN COOLER. 1 DR PREP COOLER AND 1 DR CONTINENTAL COOLER WERE RECONNECTED BY EMPLOYEE.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVED A LACK OF HANDWASHING SIGNAGE AT HAND SINK LOCATED BETWEEN COOK LINE AND FRONT SERVICE AREA.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. NOTE: ENVIRONMENTAL HEALTH SPECIALIST PROVIDED HANDWASHING SIGNS. PERSON IN CHARGE ALSO ADDED ADDITIONAL HANDWASHING SIGN TO SINK AREA.
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12/19/2014 | Risk Factor | |
The purpose of this visit was to investigate a complaint regarding the sanitary condition of the restrooms. Both restrooms were in satisfactory sanitary condition at the time of the inspection, and were fully stocked with required supplies. PIC advised restrooms are checked at least hourly, and cleaned/resupplied as necessary. Complaint could not be confirmed.
No violation noted during this evaluation. | 07/24/2014 | Complaint | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink/ wiping cloth buckets: 350 ppm./ 300,250 ppm. Hot hold cabinet at cookline had been taken out of service prior to start of the inspection by PIC because it was not able to maintain hot foods at 135 degrees F or above. PIC had scheduled a service call for later today. PIC wil not use the cabinet to store TCS (PHF) foods until it is returned to fully functional condition.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: No air gap exists between the water supply hose outlet and the flood rim level of the mop sink.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
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07/15/2014 | Routine | |
The purpose of this visit was to conduct a foodborne illness investigation in conjunction with a risk factor assessment. Quaternary ammonium sanitizer concentration in 3 vat sink/wiping cloth bucket initial/final: >500/200 ppm,
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizer solution was measured at >500 ppm. 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 quaternary ammonium sanitizer solution at 150-400 ppm. Verify concentration using the appropriate test kit. NOTE: PIC had solution strength corrected.
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01/10/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammonia sanitizer concentration in 3 vat sink/wiping cloth bucket: 400/400 ppm.
No violation noted during this evaluation. | 10/21/2013 | Routine | |
The purpose of this visit was to respond to a complaint received on May 9, 2013. The complainant alleged that no hot water was present at the handsink in the women's restroom. According to the certified food manager the hot water at the sink was turned off due to the hot water faucet being broken and unable to be turned off. The faucet is scheduled to be repaired today, May 13, 2013.
The complaint is confirmed.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Hot water from the handwashing sink at the women's restroom was turned off.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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05/13/2013 | Complaint | |
A risk factor inspection was conducted on 3/19/13 in response to a foodborne illness complaint from a patron whose child had dined at the facility on March 17, 2013. Discussion with PIC revealed no reports of foodborne illness from customers, and no reports of illness or symptoms from employees had been received.
No violation noted during this evaluation. | 03/19/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor evaluation and investigate a complaint. Quaternary ammonium concentration in 3 vat sink/wiping cloth bucket: 350/400 ppm.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: white rice at serving line at 125 degrees F. NOTE: White rice was determined to be on serving line less than 30 minutes, so was heated to a temperature of 145 within 5 minutes.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
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03/19/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water heater: State Sandblaster SBD811654NE. PIC provided PCO invoice for latest pest control treatment on 1/27/13. Grease extractors were in very clean condition - PIC advised cleaned nightly. PIC provided Hood Service invoice dated 1/16/13. PIC to provide copy of invoice for new undercounter cooler on cookline.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: salsa in Continental 1 dr undercounter cooler dated with prep date of 12/22.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41° undercounter cooler cookline: NOTE: PHF relocated to walk-in cooler. Service technician arrived during inspection and determined cooler could not be repaired. Unit to be replaced per PIC, who will provide invoice for new unit.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Soiled and Clean Tableware / Handled to Prevent Contamination (corrected on site)
Observation: Storage of soiled utensils was adjacent to clean utensils at the drying rack across from 3 vat sink..
Correction: Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.
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02/04/2013 | Routine | |
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