Routine inspection conducted with facility executive chef and dining director. Observed good handwashing/glove use, date marking, and temperature logs. EHSS discussed the following with the person in charge (PIC):
1. Reviewed facility employee health policy. Provided PIC with additional resources including a handout and FDA form 1B.
2. Recommend having the dishmachines observed by technician to ensure wash temperature gauges are functioning properly and the pressure on A wing dishmachine is adequate.
3. Recommend ensuring the cavities of all microwaves are being cleaned in the pods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures: white american cheese (48) located in the sandwich prep unit
Correction: american cheese (47)
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit and the colored cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands wasn not provided at the handsink in the dishwashing area or A wing.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/09/2015 | Routine | |
Food Suppliers are Sysco, PFG, Keany, Profish, Blue Bell, and Deans. HSP - Eggs and Juice are pasteurized. Fire suppression system last serviced in October 2014. Loyal is LPCO. Observed overall clean facility, great date marking, and temperature logs.
Discussed the following with the Person in Charge (PIC):
1. Employee Health and provided PIC with Form 1B.
2. Cooling and reheating procedures.
3. Cleaning and sanitizing food contact surfaces and utensils.
4. Cleaning microwave at least once every 24 hours.
5. Recommend repairing wash gauge on B Wing Dishmachine. Observed Rinse and Pressure Gauge working properly.
- Person in Charge (corrected on site)
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided PIC with Form 1B.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork tenderloin hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC stated food had been hot holding for less than 2 hours. PIC rapidly reheated tenderloin to 165°.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli Cheese (46) cold holding at improper temperatures in Wing C RIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/25/2015 | Risk Factor | |
All violations observed corrected.
No violation noted during this evaluation. | 12/04/2014 | Follow-up | |
Suppliers are PFG, Sysco, Keany, and Profish. Most proteins are received raw, both fresh and frozen. Oysters received shucked from PFG. Discussed cooling methods and parameters
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in sanitizer at a concentration too low. Observed cook line quat sanitizer bucket < 150 ppm.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Observed grilled chicken and cooked carrots not being adequately cooled to prevent the growth of harmful bacteria. PIC stated both of these were cooked and cooled on 11/12/14
Correction: cooling logs not available. Grilled chicken observed at 46 F in the reach in cooler and cooked carrots observed at 47 F in the WIC.
- Cooling Methods (corrected on site)
Observation: Observed methods used for cooling not adequate. Observed large pan of cooked carrots with top on in the walk in cooler (WIC). Observed large pan of mushroom soup in the WIC.
Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. PIC moved mushroom soup to walk in freezer. PIC discarded cooked carrots.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: Observed the pressure gauge for the high temperature warewash machine in Pod B and Pod C below 15 PSI
Correction: observed at 10 PSI.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside surfaces of ice cream chest, wall behind cook line, and inside surfaces of some reach in coolers.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed the floor or floor covering under the steamer along main cook line no longer smooth and easily cleanable.
Correction: Recommend sealing floor in this area. Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/13/2014 | Routine | |
Standardization inspection conducted at facility on 7/31/14.
No violation noted during this evaluation. | 07/31/2014 | Training | |
Dish machine in the Grace Garden pod was out of order (per sign) and not in use while waiting to be serviced. Yogurt in Grace Garden RIC @ 46 F. Milk @43 F and sliced cheese @ 53 F in Pod C reach in cooler. Additional temps. taken in pods and main kitchen and in compliance. Food suppliers are Sysco, Keany Produce, PFG, Profish, Pet Dairy and Jafco. Chicken is received raw, frozen but most other proteins are received raw and fresh. Pasteurized liquid and shell eggs used. No foods served undercooked. Discussed employee health and copy of policy is in file
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed TCS food cold holding at improper temperatures above 41 F. In the grill reach in cooler observed shredded cheese at 55 F and 46 F, and shell eggs at 56 F. Grill reach in cooler observed at 60 F and PIC was not aware how long these foods had been cold holding > 41 F. Observed yogurt in the Grace Garden reach in cooler at 46 F (temp. logs available). At Pod C observed sliced cheese at 53 F and milk at 43 F (temp. logs available).
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding any TCS food cold holding above 41 F for 4 or more hours. PIC discarded shredded cheese, shell eggs, and sliced cheese (Pod C). PIC relocated milk and yogurt to the freezer. Recommend not storing any TCS food in the grill reach in cooler until the unit is serviced and able to cold hold food at or below 41 F.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: Observed the water temperature of the hot water sanitizing rinse of the Pod A high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 200 F.
Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
PIC had machine serviced during inspection and the dish machine was observed operating as follows at the end of the inspection: wash @ 160 F, rinse @ 180 F and rinse pressure @ 17 PSI.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: Observed the pressure gauge for the high temperature warewash machine was above 25 PSI. Observed the pressure of the hot water sanitizing rinse on the main kitchen dish machine at 30 PSI.
Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements per the manufacturer's data plate. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
PIC had maintenance adjust the pressure
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03/11/2014 | Risk Factor | |
Observed Grace Gardens dish machine operating per data plate. Observed hand sink clear of dirty utensils in the Grace Gardens satellite kitchen. Observed the reach in cooler at Grace Gardens kitchen at 28 F. PIC stated the floor resealing project has been submitted to be included in the 2014 budget.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material located at under the steamer/ commercial range no longer sealed and meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
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12/06/2013 | Follow-up | |
Additional temps in WIC: vegetable soup @ 40 F, sliced tomatoes @ 40 F, and cooked corned beef @ 39 F. Additional food temps. taken and in compliance. Additional equipment and dishmachine temperatures recorded for Pods A, B, C, and A/B and all were in compliance per data plate. Suppliers are Sysco, PFG, Profish and Keany Produce. Discussed employee health and copy of policy placed in file. Discussed ensuring that signed copies of employee health policy/ means to verify training are maintained. Per PIC, no foods are offered/ served undercooked. Pasteurized eggs and juices used. Fire extinguishers inspected/ serviced October 2013.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use. Observed sanitizer buckets storing wet wiping cloths in sanitizer at a concentration too low. Observed multiple sanitizer buckets with quaternary ammonium sanitizer at a concentration less than 150 ppm.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed pureed corned beef and pureed chicken hot holding at improper temperatures
Correction: observed at 123 F and 122 F respectively. PIC stated that the food items had been hot holding for 1 hour.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed multiple time and temperature controlled for safety (TCS) foods cold holding at improper temperatures. Observed cheese in Pod A at 50 F, cheese in Grace Gardens at 50 F and chicken salad at 45 F, and ham sandwich in Pod C at 45 F and cheese at 53 F (Pod C). PIC was not aware how long the food had been improperly cold holding > 41 F. PIC stated chicken salad was brought up from main kitchen today.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding TCS food cold holding > 41 F for 4 or more hours. PIC discarded food
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the Grace Gardens dishmachine not in good repair and proper adjustment. Observed the hot water sanitizing rinse of the dishmachine not meeting data plate specifications (< 180F). The dishmachine appeared to continuously run through the wash cycle only.
Correction: Recommend repairing the dish machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC is aware that all dishes and utensils from Grace Gardens pod kitchen must be cleaned and sanitized in another dishmachine until this one is serviced and corrected.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the food-contact surfaces of the dishes and utensils in the Grace Gardens satellite kitchen not being sanitized before use and after cleaning. Observed the hot water sanitizing rinse of the Grace Gardens dish machine less than 180 F.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Recommend discontinuing use of the Grace Gardens dishmachine until it is serviced and properly sanitizing. All dishes/ utensils from this kitchen must be taken to another dishmachine to be cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed the handwash stations at the pod/ satellite kitchens being used for purposes other than washing hands. Observed no designated hand sink at the pod kitchens. Observed dirty utensils being held/ staged in both sinks.
Correction: Recommend that the handwash facility identified above be used for washing hands only. Recommend having a designated hand sink at each pod kitchen.
- Indoor Areas - Surface Characteristics
Observation: Observed the indoor floor material located at under the steamer/ commercial range no longer sealed and meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
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11/25/2013 | Routine | |
PIC to call EHS for follow up when corrected.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site) (repeated violation)
Observation: Observed the pressure gauge for the (Pod C) high temperature warewash machine was below 15 PSI
Correction: observed at 8 PSI.
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10/07/2013 | Other | |
PIC to call EHS when corrected for follow up.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site) (repeated violation)
Observation: Observed the pressure gauge for the high temperature warewash machine was below 15 PSI
Correction: observed at 0 PSI.
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09/09/2013 | Other | |
Pre-opening for renovated dining room. 2 new buffet units added, one for hot holding and one for cold holding. 1 portable cook unit added. Observed sneeze guards on both buffet lines. Recommend maintaining thermometers in units. Recommend adjusting units so that food holds less than 41 F and above 135 F. Buffets will be used for lunch and dinner service.
No violation noted during this evaluation. | 08/22/2013 | Pre-Opening | |
Suppliers: Sysco, Profish and PFG. Pasteurized in shell and liquid eggs used. Observed good date marking. Observed good glove use and hand washing. Discussed employee health
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed different types of raw animal foods stored in such a manner that may cause cross contamination
Correction: observed raw ground beef stored above raw fish. Observed raw animal food stored above ready to eat food
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed the pressure gauge for the (Pod C) high temperature warewash machine below 15 PSI
Correction: observed at 0 psi.
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08/22/2013 | Risk Factor | |
Observed dish machine operating per data plate specifications
No violation noted during this evaluation. | 07/10/2013 | Follow-up | |
Per PIC, dish machine was serviced after inspection. PIC to call service technician again and will call EHS for follow up when ready. PIC was reminded that all dishes, equipment and utensils must be cleaned and sanitized in the 3 basin sink until dish machine operates per data plate specifications.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: Observed the water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 182ºF on the first load but then was consistently observed < 180 F.
Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Recommend having the dish machine serviced so that it operates per manufacturer's specifications. PIC called service technician during inspection and he/she will be out today to check the dish machine.
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06/28/2013 | Follow-up | |
Pre-opening inspection for the renovated Bistro off the main kitchen. Renovation involved mostly cosmetic changes. Bistro previously was permitted under the main kitchen permit and will continue to be so, as all food prep is done in the main kitchen and brought to the Bistro. The only food prep done in the Bistro is placing already prepared paninis on the press. All equipment/ utensils/ dishes are cleaned in sanitized in the main kitchen's 3 compartment sink or dish machine. The front hand sink needs splash guards installed on both sides
No violation noted during this evaluation. | 06/24/2013 | Pre-Opening | |
Suppliers are PFG, Sysco, Keany Produce and Hershey. Discussed and reviewed employee health policy. Pasteurized eggs and juice used. Hot and cold food on the buffet is temperature and time controlled
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed chicken base @ 50 F, observed tortellini salad @ 44.7 F, observed cheddar cheese @ 47 F and milk @ 42.5 F.
Correction: Recommend relocating the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, and discarding any TCS food cold holding above 41 F for 4 or more hours. PIC was not aware how long cheddar cheese or tortellini salad were cold holding above 41 F and discarded these items. Chicken base was relocated, and PIC to monitor Pod C reach in cooler to ensure milk cools to 41 F within 4 hours (by 3:30pm) or discard.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Observed the water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 182ºF on the first load but then was consistently observed < 180 F. .
Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Recommend having the dish machine serviced so that it operates per manufacturer's specifications. PIC called service technician during inspection and he/she will be out today to check the dish machine.
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06/24/2013 | Risk Factor | |
Additional temps: Pod A dish machine: 160 (wash), 190 (rinse), 12 psi
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed chicken base cold holding at 51 F in the cold well unit. Observed yogurt at 50 F and milk at 45 F in the Delfield reach in cooler in the Pod A/B kitchen. PIC was not aware how long the food was cold holding above 41 F.
Correction: Discard the food that has been cold holding above 41 F for 4 or more hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded all food. Recommend having the refrigeration units serviced and not storing TCS foods in the units until it is verified that they are consistently holding food at or below 41 F.
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03/11/2013 | Risk Factor | |
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