The purpose of this inspection was to conduct a Complaint investigation alleging no available restroom facilities at establishment during open business hours on 9/7.
Called establishment and discussed with CFM. CFM aware of complaint. Facility had noted sewage backup and spillage onto bathroom flooring, main common area carpet, and sewage backup onto kitchen floor on Sunday 9/6 at about 7pm. Establishment had self closed facility at this time. Repair and cleaning had been scheduled for that evening onto next morning. Per CFM, establishment had re-opened on Monday 9/7 as all flooring had been cleaned, however bathroom toilets were still backed up and not in good repair. Restrooms were closed during open hours and had closed at 6pm.
EHS had advised that facility is to Self Close the establishment when no restrooms are available to customers and/or employees and therefore should have been closed during 9/7. CFM is now aware of policy and will discuss this with all managers.
EHS visited site today 9/8 prior to establishment opening to public. Restrooms are all in working condition and all areas in main kitchen, common areas, and restrooms are clean and in compliance.
No violation noted during this evaluation. | 09/09/2015 | Complaint | |
**Please ensure that Dish Machine sanitizing levels are checked daily by employees to ensure proper sanitizing. Please continue to use 3-Vat Sink for Dishwashing of all dishes until Dish Machine is repaired. **PLEASE SEND COPY OF WORK ORDER INVOICE FOR REPAIR OF DISH MACHINE TO HEALTH DEPARTMENT BY 9/7/15.
Observed examples of Active Managerial Control by CFM with the following:
-Datemarking of Food items for 1) Commercial Foods opened, and 2) Date to be discarded.
-Daily Checklist of items to be completed upon opening of establishment including Refrigeration Temperature Checks, Dish Machine Sanitizer Check, Food Temperature Check, Datemarking, Etc.
Thank you.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. SANITIZER TEST KIT NEEDED FOR QUAT AMMONIA AT 3VAT SINK/ SANITIZER BUCKETS.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISH MACHINE WITH 0PPM CHLORINE LEVELS WHEN TESTED.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. ECOLAB WAS CALLED FOR REPAIR. 3VAT SINK WILL BE USED FOR SANITIZING OF DISHES UNTIL REPAIRED.
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09/02/2015 | Routine | |
DISCUSSED RECOMMENDATIONS ON MONITORING TEMPERATURES FOR THE SALAD BAR WITH MANAGER.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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09/19/2014 | Routine | |
This is a routine inspection.
Water Heater: State SBF100-260NET which uses 260,000 BTU's to produce 246 GPH of 120F water at a 80F rise.
Dishmachine: Hobart AM-14 chemical dishmachine which uses 90 GPH
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed moist wiping cloths lying out on the countertops.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: 1) Potato Salad (SB--44-45F), 2) Macaroni Salad (SB--44F), Tomatoes (TPC--44F)
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. PRODUCTS WERE EITHER ICED DOWN OR PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: 1) Hot dogs, 2) Deli meats
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. PLEASE FAX A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT UPON RECIEPT.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes being run through the dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT SINK WAS SET UP AND USED AT THE TIME OF THE INSPECTION.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking in the dishwashing area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quaternary Ammonia 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 the quaternary ammonia solution at 150-400 ppm. Verify concentration using the appropriate test kit. CONCENTRATION WAS ADJUSTED DURING INSPECTION.
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08/01/2013 | Routine | |
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