The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed vacuum packaging process for the fish, meatballs and steaks. All items are packaged frozen and used within 48 hours. The fish is frozen before use and is thawed outside of the bag.
Facility will be closed for the month of Jan 2016 for renovations.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after glove use, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash 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 of foodborne illness. Food employee washed hands and put on gloves properly at time of inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cheese and crackers
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food was discarded at time of inspection.
- 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: sliced melons, sliced tomatoes, tuna salad, shrimp salad and chicken inside of salad prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Sliced melons, sliced tomatoes tuna salad, shrimp salad and chicken were discarded at time of inspection.
- 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: grits and chicken inside of walk-in cooler
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. Grits and chicken were datemarked at time of inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): walk-in cooler
Correction: Replace gaskets on walk-in cooler.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on all refrigeration units, floors throughout facility, walls throughout facility, ceilings throughout facility under prep tables and inside of all refrigeration units in upper and lower kitchen.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed the lack of an approved backflow prevention device on the water supply system located at the mop sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
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10/28/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspector. Environmental health specialist discussed handwashing procedures, training on glove use and temperature logs. Environmental health specialist discussed storage of personal items.
The dish machine in the upper kitchen is not sanitizing. Discontinue use of the dishmachine until it is sanitizing properly. Manager will provide invoice with notification of the repairs for the dishmachine by April 6, 2017.
Vacuum package machines are used for cold foods only.
Environmental health specialist discussed cleaning schedules, the removal of unnecessary items and active managerial control.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after drinking a personal drink with gloves on.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, taking breaks etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. All employees relocated to the employee break area at time of inspection.
- 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 hours soup cooling for 2 hours in an ice bath observed at 107°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Soup was discarded at time of inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: rice on top of hot holding unit in kitchen and rice beside soup kettle in bar.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- 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: clam chowder, chicken noodle soup inside of walk-in cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Clam chowder and chicken noodle soup was discarded at time of inspection.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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03/26/2015 | Risk Factor | |
ADDITIONAL TEMPERATURES OBSERVED:
cream soup 38F - 1/1 DR Trauslen (upstairs)
turkey 41F - WIC (upstairs)
half & half - True 1/1/ Ref (upstairs)
NOTE: Thermolabel not activated during test of Dish Machine upstairs. Heater in process of repair today. Dish Machine upstairs only used as needed. All dish washing is done at downstairs dish area.
**Please remember to date mark packaged cheese items that are opened.
**Please send copy of Parasite Destruction Letter for Salmon, Ahi Tuna, and any other fish item that may be served raw or under cooked to Health Department by 10/24/14.
EHS Provided additional handwashing signs.
CFM observed to be very knowledgeable about food safety, Thank you.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS EXPLAINED PROPER SHELLSTOCK TAG HANDLING PROCEDURES.
- 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: hamburger beef patty 55F - True 1/1 glass cooler
Correction: cut tomatoes 55F, cooked sausage 50F, beef gravy sauce 42F - RI open tray at cookline
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles is not maintained in good repair. OBSERVED CEILING TILE WITH CONDENSATION MOLD ABOVE DRIED FOODS IN DRY STOARAGE AREA, CEILING TILES IN BEVERAGE DRY STORAGE IN NEED OF REPAIR.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE REPLACE ALL CEILING TILES NOT IN GOOD REPAIR.
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10/15/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint inspection.
Dishmachine: upstairs- heat sanitizer, downstairs- heat sanitizer
- 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: 3dr Salad unit: Chicken salad 46F, eggs 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. CHEF DISCARDED PRODUCTS.
- 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 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: WIC: opened deli meat and cheese packages.
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. EMPLOYEES LABELED THE OPENED PACKAGES WITH THE DATE THE PRODUCT WAS OPENED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bin are not being cleaned as required.
Correction: CLEAN ICE BIN. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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05/20/2014 | Risk Factor | |
The purpose of this visit is to conduct a complaint inspection. The chef was not aware of the complaint however he stated that the items ordered are regular items on the menu. The food is purchased from an approved food source and delivered fresh or frozen. The items are stored in the walk in freezer/cooler until they are ready to be processed. The steak is cooked and assembled per the customers request. The salmon was cooked at the time of the inspection and reached a temperature of 159F. The bread is delivered in boxes and stored in warming drawers. All employees have signed an employee health policy. There was no bare hand contact during the inspection. The complaint is not confirmed and closed.
No violation noted during this evaluation. | 05/20/2014 | Complaint | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter at the half Way House facility..
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sliced ham = 47-F, feta cheese = 47-F, Alfredo sauce = 47-F, sausage patties = 47-F, chicken salad = 44-F, tuna salad = 44-f, seafood salad = 46-F, chicken salad = 44-F, fresh fruit salad = 44-F, turkey wrap = 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.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device at the halfway house facility.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 / Good Repair / Operation (repeated violation)
Observation: The cookline reach-in refrigerator located on the left is not operating properly and is unable to maintain cold food at or below 41°F:
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution due to a lack of a test kit on premises.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site, at the half-way house. (See 5-204.11A).
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at half-way house facility preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the upstairs kitchen is being used for dumping milk and other food.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Some of the ceiling light bulbs in the upstairs kitchen are not covered by protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the door entrance to the dumpster storage facilities.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the warewashing area located upstairs. Some of the ceiling light bulbs have burned out.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.b Replace the burned out light bulbs.
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08/08/2013 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced tomatoes = 49-F, cut honey dew = 45-F,k cut cantaloupe = 46-F,sliced turkey = 46-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. (Relocated )
- Warewash Equipment / Cleaning Frequency (corrected on site)
Observation: The surfaces at the top of the ware washing machines were noted with debris.
Correction: Clean the surfaces of the ware washing machines frequently ton prevent debris build-up.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of the reach-in refrigerators at both down and upstairs kitchens.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean spills soon after they occur.
- Refuse / Area / Clean
Observation: Trash and litter were observed along the brick wall and adjacent to the refuse containers outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs in some ceiling fixtures at upstairs and down staris kitchens are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the door to the outside trash containers and dumpster storage area .
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of this doors.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the ceiling light fixture bulbs were burned-out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.Replace all burned out light bulbs.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling above the walk-in coolers and in other areas are not maintained in good repair. Ceiling tiles are missing in some areas exposing food supplies and equipment to possible dust and debris.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Install ceiling tiles in place accordingly.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cookline equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet mops were noted stored on floor or in mop buckets.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.Install mop hangers to gang wet mops for proper air drying when not in use.
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02/27/2013 | Routine | |
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