The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/09/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS discussed with CFM and provided handouts on the following topics: time as a public health (as future option), consumer advisory requirements, sample menu with complete consumer advisory, farm raised requirements, list of cheeses that the exempt from date marking. Please fax a letter from the salmon supplier within ten calendar days. Please have the owner contact EHS on the timeframe needed to update the statement on the menu.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):----------smoked salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: -----------American cheese opened and held since March 12, 2015 in Artic Air 2DR upright cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory, Disclosure Provided
Observation: Observed that all, but one cold smoked salmon menu item is asteriked to the remainder statement. The statement on the bottom of the menu is missing the required disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/02/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken noodle soup=47-F, heavy cream = 44-F
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/CHLORINE Test kit.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the floor-mounted upright 2-door refrigerator in the food prep area located in the back room with wooded blocks used as legs to elevate the unit above the floor.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on proper legs /wheels that provide at least a 6 inch clearance between the floor and the equipment. The wood blocks currently in use are not approved for this use. replace these wooden blocks as soon as possible.
- Warewash Equipment / Cleaning Frequency
Observation: The drain pipes under the 3-vat sink were noted to be soiled and in need of cleaning.
Correction: Maintain these drain pipes in clean condition to prevent attracting pest.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Hand washing sink in the restroom.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective Methods are not being used to control pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises effective methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the 3-vat sink and under the refrigerators is in need of cleaning. debris accumulations noted in these areas. The floor drain under the 3-vat sink was noted to be in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean and maintain the floor drains to prevent attracting fruit flies and other pests.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Two stray bottles containing toxic cleaning chemicals were found stored on food shelving.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (spray bottles relocated)
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10/01/2014 | Routine | |
The purpose of this visit is to investigate two complaints, received at the health department on March 18, 2014 and March 27, 2014 for the following alleged observations: Food being prepared too close to the dishwashing area. Improper refrigeration/freezing units. Foods being kept out of temperature all day. No handwashing, gloves or proper food storage. EHS observed that there are no freezers located at this facility. All refrigeration units were deemed capable of maintaining potentially hazardous foods at 41f or below. Observed an employee wash hands properly and observed glove usage during inspection. The only portion of the complaint that is confirmed is improper temperature of two gallons of milk 44f, 46f inside the coffee station 1 door undercounter refrigerator at the coffee bar. This unit is opened frequently and an alternate solution, such as storing the milk in an ice bath during the busy operating hours will help to maintain adequate temperature of milk. The complaint is closed. In addition to the complaint inspection, a risk factor assessment was completed as well. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Two gallons of milk 44f, 46f, held inside the Coffee station 1-door undercounter reach in refrigerator
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. The manager relocated the two gallons of milk to the True two door upright refrigerator at the coffee area. There are several ways to maintain milk cold and one suggestion is to store the milk in an ice bath during the busy operating hours. This way, the undercounter refrigerator will be opened less and the other milk held in the unit will be less likely to rise above 41f.
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04/03/2014 | Complaint | |
The purpose of this visit is a risk factor assessment. In addition, a complaint inspection was completed today. The details of the complaint inspection are in the file for this establishment in the health department. Observed chlorine in three vat sink at acceptable level. Observed one employee wash hands and wear gloves using proper technique.
Please provide the updated consumer advisory on the menu to the health department within 10 business days. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: two gallons of milk inside 1 door undercounter refrigerator at bar 44f, 46f.
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. The milk was relocated to the True two door upright refrigerator at the coffee area. The undercounter refrigerator has a small capacity. If it is opened frequently, the contents inside the refrigerator can rise in temperature more frequently. Perhaps storing the milk inside the True upright refrigerator, which is larger, or storing milk inside an ice bath on the counter during busy operating hours may be an alternate solution.
- 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: One portion of provolone cheese and one portion of Havarti cheese stored inside the two door artic air refrigerator in back room.
Correction: After an explanation of the public health rationale regarding datemarking, the manager dated the two cheeses with a discard date. 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: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Smoked salmon
Correction: Within 10 days, update the menu as discussed during today's visit and email a copy of the updated menu showing an asterisk on the smoked salmon and the disclosure statement on the updated menu. I have provided you with a sample of how to comply. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/03/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: meatball in sauce=45-F, diced tomatoes=61-F
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. (discarded)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Meatballs in sauce Held for 72 hours in a refrigberator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. (discarded)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Bottom storage compartment inside the reach-in refrigerators.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink and at the 3-compartment sink are not in good repair. The piping under the hand sink leaks and the faucet at the 3-compartment is not in place.
Correction: A plumbing system shall be maintained in good repair. Repair the plumbing within the next 48 hours. Fax the repair invoice to our office after the completion of the repairs to verify compliance.
- Physical Facilities Good Repair
Observation: Observed that floor near then mop sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Small fruit flies were noted in the facility. Effective methods are not being used to control pests. The floor and floor drains are in need of cleaning.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under stationary equipment and under the refrigerators/freezers is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors more frequently to prevent unsanitary conditions.
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10/16/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chopped grilled chicken = 50-F
Correction: sliced tomatoes = 62-F.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front food prep/serving station was blocked by a floor standing fan, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (removed)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back room work area was being used to dump food residue/debris. The hand washing sink at the front prep/serving station was used for storing equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/31/2013 | Routine | |
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