The facility is clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed several wet wiping cloths throughout the facility that were improperly stored between use. PIC stored the wiping cloths in chemical sanitizer during the inspection.
Correction: Ensure the wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink located near the grill station was blocked, preventing access by employees for easy handwashing. Observed several metal food containers in the handwashing sink
Correction: PIC removed the food containers during the inspection.
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12/09/2015 | Routine | |
The facility is clean and well maintained. Thanks!
Note: the recommended manufacturer use concentration for the quaternary ammonium sanitizer is 150 – 400 ppm.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
No violation noted during this evaluation. | 06/18/2015 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the ice scoop in contact with the ice in the ice bin. Scoop was removed from the ice and properly stored.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use sanitizer water in the warewashing sink was observed to be heavily soiled or contaminated. Sink was drained, cleaned and re-filled during inspection.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The cutting boards near the 3-compartment sink are stained.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The caulking in the along the 3-compartment sink was noted in need of cleaning. Observed what appeared to be mold.
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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12/29/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
This risk based inspection was conducted in response to the complaint received on October 2, 2014. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the cookline measured 200 ppm. Operator is knowledgeable in food safety and employee health. Facility is clean and well maintained. Observed good food handling procedures and good food temperatures during this inspection.
No violation noted during this evaluation. | 10/06/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket at the prep area measured 200 ppm.
Discussed with operator:
1. if renovations to the kitchen facility, to include the front serving counter, cookline, prep area, dishwashing area and WIC area, as well as the restrooms, are planned, ensure construction plans are submitted to the Health Department for approval prior to construction of these changes.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. Observed an employee, in the prep area, donning new gloves without washing 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.
- 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. Observed uncovered lemons at the self service station.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the wet towel under the cutting board at the cookline, is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting boards were observed heavily stained in the prep area and on the storage shelving adjacent to the 3 compartment sink..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers, on the storage rack adjacent to the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plastic utensils, at the front serving counter, were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: PLUMBING in poor repair. Water faucets at the handsink in the cook area do not turn off the flow of water completely.
Correction: Repair and maintain all plumbing components ans fixtures.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps under the back door to facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Handsink, in the prep area, is coming away from the adjoining wall - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/16/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Gave operator Servsafe food safety class information. Gave operator a Send Sick Employees Home Now information sheet. Quaternary ammonium sanitizer (Oasis 146) measured 150 at the 3 compartment sink and the wet wiping cloth bucket at the front serving line.
Discussed with operator: 1. ensure cutting boards are resurfaced/replaced when they become heavily stained. Observed good handwashing, glove use, food handling procedures, food storage, cooking and hot/cold holding temperatures during 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
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
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from an uncovered container in the food preparation area.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the upsplash at the self service drink station 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization. 1. containers above the 3 compartment sink 2. containers next to the 3 compartment sink
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/26/2013 | Routine | |
Entered the complaint report into VENIS.
No violation noted during this evaluation. | 12/19/2012 | Other | |
Discussed the concerns of this complaint with the Person In Change.
Per operator: 1. baracoa beef is received from supplier precooked 2. upon receipt , stored in WIC 3. when needed for service, beef is reheated on the stovetop to 165'F or higher 4. then held at 140'F on the steam table 5. shredded beef is held at the steam table for up to 4 hours
No violation noted during this evaluation. | 12/18/2012 | Complaint | |
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