This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Please note the following issue which requires attention:
1. Please remind all employees about washing their hands before putting on new gloves
The following issues require long term correction:
1. Please conduct more regular cleaning and inspection of the floors for evidence of pest activity. If new activity is observed, have the pest management company make more frequent visits.
2. Repair the gaskets on the Hobart 2 door refrigerator and the Traulsen 2 door refrigerator in the kitchen.
Note: The staff has a number of thick stemmed thermometers that they are using to take food temperatures. Discussed with the Person in Charge that it would be better to have a thin diameter probe thermometer to measure the temperatures of chicken patties and hamburgers and other foods that are reheated for hot holding.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food worker not wash their hands before putting on gloves.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Please remind staff to wash their hands frequently and before putting on new gloves. Employee washed her hands and then put on new gloves.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed that the door gaskets of the 2 door Hobart refrigerator in the kitchen are damaged and prevent the doors from being properly closed. The gaskets on the 2 door Traulsen are also damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Person in Charge informed me that she does not keep any meats or time/temperature control for safety foods (TCS foods) in the Hobart unit. Observed only processed shredded cheese and then other non TCS foods in this unit.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed evidence of pest activity. Observed mice droppings in the dry storage room behind hot water heater and along the walls in the main kitchen. Difficult to determine if droppings were new or old.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. Please regularly clean the kitchen and remove all droppings and see if you observe any new droppings. If new droppings are observed it is recommended that the pest management company come more often. Currently they are coming about every month.
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03/15/2016 | Routine | |
This visit was made to conduct a follow-up inspection regarding mice in the kitchen.
Professional Pest Solutions visited the establishment on 10/8/15. The report shows that 3 traps were set throughout the kitchen, and that there was no activity reported in the log.
The manager reported that she checks the traps and the kitchen for droppings everyday. She reports that they have caught one mouse, and have not seen any other activity.
I did not observe any sins of mouse presence in the kitchen. However, there are still droppings on the equipment stored in the dining area. This music equipment and rolling shelves should be moved to eliminate harborage for pests.
No violation noted during this evaluation. | 10/28/2015 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following:
1) Great holding and reheating temperatures observed.
2) Good hand washing observed by staff.
3) Monitor your new 2 door reach-in refrigeration unit. When you close one door the other door was popping open. Make sure staff are aware of this and that the doors remain closed.
No violation noted during this evaluation. | 09/09/2015 | Routine | |
This visit was made to conduct a follow-up. No live mice were observed, no mice seen on traps. No droppings observed in kitchen or dry storage room. A few droppings observed in dining area/ cafeteria shelves. Continue pest control service. Seal all holes in wall and seal cafeteria doors (front). Back/delivery door threshold has been repaired.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): gaskets for 2 door Traulsen are damaged
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered (lids not closed, dumpsters full)
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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06/10/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection. The following must be corrected within 10 days:
- Eliminate all live mice from kitchen and cafeteria
- Clean and sanitize all areas after pest control service
- Seal all holes throughout cafeteria (walls, windows, bottom of door)
- Seal holes in kitchen (walls, bathroom window, bottom of delivery door)
- Keep all dumpster lid closed
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): gaskets for 2 door Traulsen are damaged
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered (lids not closed, dumpsters full)
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (weather strip on bottom of back door is damaged and a gap is visible)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests (could not locate pest control records at the time of inspection, mouse droppings observed under shelves in dry storage area and near lockers in bathroom)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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05/27/2015 | Follow-up | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (did not change gloves between handling carrots and changing task to wash at sink) corrected on site
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): gaskets for 2 door Traulsen are damaged
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered (lids not closed, dumpsters full)
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (weather strip on bottom of back door is damaged and a gap is visible)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests (could not locate pest control records at the time of inspection, mouse droppings observed under shelves in dry storage area and near lockers in bathroom)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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05/08/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: 2 employees did not use paper towel to turn of faucet after washing hands (proper method was demonstrated and discussed with manager)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at sink in kitchen, key for dispenser missing)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tile/ wall over electrical box in kitchen, windowsill in bathroom and floor along serving line is not maintained in good repair
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) (repeated violation)
Observation: bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (bleach in sani bucket over 100 ppm)
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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02/13/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee did not use paper towel to turn off faucet after washing hands (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device used to temp food on the line is not accurate in °F: probe thermometers
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Good Repair / Operation
Observation: The following warmer unit is not currently operating as required to hot hold food at a temperature of 135°F or more: warmer on the line (work order in, unit empty)
Correction: warmers shall be capable of holding foods at a temperature of 135°F or above. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair
Observation: Observed that the wall over electrical box in kitchen and bathroom windwo sill is not maintained in good repair (holes in wall)
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: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (bleach used in sani bucket was over 100 ppm, corrected to 100 ppm)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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11/18/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee turned of facucet with wrists, did not use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: grave (line), was reheated to above 165F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Physical Facilities Good Repair
Observation: Observed that the wall over electrical box is not maintained in good repair (hole in wall).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/10/2014 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 05/29/2014 | Training | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 illnesses or all reportable symptoms. New employee health poster and decision tree provided
Correction: review with all staff
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food (employee wearing bracelet)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
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02/11/2014 | Routine | |
This visit was made to conduct a routine inspection.
No violations observed.
Good cold and hot holding temperatures observed.
No violation noted during this evaluation. | 10/16/2013 | Routine | |
This is made to conduct a standardization/training. The following were observed:
1.Sanitizer level concentration is low at 100ppm
2. Thermometer not wiping or air dry before taking food temperatures.
No violation noted during this evaluation. | 02/25/2013 | Training | |
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