The purpose of today's visit was to conduct a risk-factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create and monitor temperature logs to monitor cold holding, hot holding, and cook temperatures
2. Regularly review Employee Health policy with long-term employees
3. Train all employees using "How to Prevent Cross Contamination" document provided immediately (English, Spanish)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN STYROFOAM CUP OF WATER BEING STORED NEAR COOLING SOUP, VEGETABLES ON PREP TOP.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. STYROFOAM CUP OF WATER DISCARDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW EGG, RAW VEAL BEING STORED OVER READY-TO-EAT PASTA AND READY-TO-EAT COTTAGE CHEESE IN SUPERIOR 2 DR UPRIGHT COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. COTTAGE CHEESE AND PASTA RELOCATED ABOVE RAW ANIMAL FOODS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3-VAT SINK being used TO STORE VEGETABLES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. VEGETABLES REMOVED FROM 3-VAT SINK.
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11/05/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please be advised to correctly separate and store different raw animal foods based on cook temperature. Provided cross contamination prevention chart. Suggested use of temperature logs, sanitizer concentration logs, and equipment temperature logs as a mean to incorporate Active Managerial Control (AMC).
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: IN SUPERIOR 2 DOOR COOLER- RAW BEEF PATTY STORED OVER OPEN CONTAINER OF RAW SHELL EGGS.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). RAW BEEF MOVED TO SHELF BELOW RAW SHELL EGGS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-VAT SINK with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NO CHLORINE AVAILABLE ON SITE TO USE TO MAKE CHEMICAL SANITIZER SOLUTION. EMPLOYEE PURCHASED BLEACH DURING INSPECTION AND SET-UP 3-VAT SINK TO 50-100PPM.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink NEXT TO 3-VAT SINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. EMPLOYEE PROVIDED HAND SOAP.
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04/23/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. EHS provided cooling logs in English and Spanish
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hoursVEGGIE RICE cooling for 5 hours in the TRUE 2 DOOR UPRIGHT COOLER observed at 108°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.--ENVIRONMENTAL HEALTH SPECIALIST CONDUCTED A TRAINING ON COOLING AND METHODS. CERTIFIED FOOD MANAGER DISCARDED VEGGIE RICE DURING TIME OF INSPECTION.
- 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.
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12/16/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/10/2013 | Routine | |
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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08/02/2013 | Risk Factor | |
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