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. Train all employees on how to test concentration of sanitizing solution using appropriate test strips.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. WHEN ASKED TO TEST SANITIZING CONCENTRATION OF LOW TEMPERATURE DISH MACHINE, EMPLOYEE DID NOT KNOW WHICH TEST STRIPS TO USE. EMPLOYEE USED PH TEST STRIPS TO MEASURE CHLORINE SANITIZER CONCENTRATION.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. TRAINING PROVIDED.
- 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. OBSERVED BOTTOLE OF ISOPROPYL ALCOHOL BEING STORED ABOVE CANS OF DICED TOMATO ON DRY STORAGE SHELVES.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. ISOPROPYL ALCOHOL RELOCATED TO CHEMICAL STORAGE AREA.
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12/28/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Please repair the hot water faucet handle to allow employees to turn on the three vat sink hot water at the faucet handle versus the mixer valve below the sink. Fax or email the invoice for the repair or call for a follow-up inspection within 10 days.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice cream scoops stored in 99F water
Correction: Manager removed scoops and washed, rinsed and sanitized the scoops and then placed in a clean dry container. Manager will change out every 4 hours. During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean bowls and plates on a shelf near the handsink and were subject to splash from the handsink which may contaminate the clean utensils.
Correction: Manager agreed to install a splash guard at the handsink. Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Correction:
- Plumbing / Maintained in Good Repair
Observation: The hot water faucet at the three vat sink is broken. The hot water is turned on at the mixing valve below the sink and hot water dispenses at 122F
Correction: Repair the hot water faucet handle to allow for hot water to be dispensed when turning the hot water on at the three vat sink. Fax, email the invoice for the repair or call for follow-up within 10 days once repair is completed. A plumbing system shall be maintained in good repair.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Observed spray bottles of cleaners not labeled. Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Foodworker labeled bottles. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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02/27/2015 | Routine | |
This inspection was conducted in conjunction with a Routine Inspection. Complainant alleges that potato chips were brought home from restaurant and found evidence of mouse droppings in bag. Visited facility and discussed with Manager. CFM not aware of complaint. Upon discussion and per menu, potato chips are not sold at restaurant. Observed pest control invoice for past 2 months, routine visits are conducted every 3 weeks. Observed kitchen area and server station. Tortilla chips observed in metal holding tray covered at server station with no evidence of contamination. No evidence of rodent droppings observed and floors in kitchen kept clean behind and in between equipment. Rodent traps are set along outside perimeter of facility. Establishment has outdoor patio area enclosed in a mesh curtain covering area. Observed zipper at doorway open, and instructed CFM to keep doorway to main building kept closed. At this time, the complaint is not confirmed.
No violation noted during this evaluation. | 10/07/2014 | Complaint | |
Time was for inspection only and does not include the time allotted for typing this report.
Dish Machine observed not in working repair as sanitizer is not effectively sanitizing dishes. PLEASE DISCONTINUE USE OF DISH MACHINE UNTIL REPAIRED. PLEASE USE 3VAT SINK FOR ALL SANITIZING OF DISHES.
Note: 3vat Sink cold water handle is not working and is in process of being repaired. Hot water observed to be working properly at sink.
**PLEASE FAX OR EMAIL COPY OF INVOICE FOR REPAIR OF DISH MACHINE TO HEALTH DEPARTMENT BY 10/20/14.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING HANDS PRIOR.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS.
- 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: OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF AT SHELVING UNITS IN WIC.
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). CFM REARRANGED FOOD ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pico De Gallo 44F, Chicken Enchiladas 45F - 2DR Prep cooler (L)
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: 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: OBSERVED REFRIED BEANS DATEMARKED AT 9/29 IN WIC.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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. CFM WILL USE 3VAT SINK FOR SANITIZING OF DISHES. 3VAT SINK OBSERVED CORRECTLY SET UP.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) above the prep area in kitchen 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.
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10/07/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment inspection.
There are no observed violations during this inspection. Thank you.
Dishmachine: chemical sanitizer
No violation noted during this evaluation. | 06/05/2014 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations during the inspection.
Provided hand washing signs.
Dish machine: Chemical sanitizer
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED THE EMPLOYEE PRERINSING SOILED UTENSILS THEN UNLOAD DISHWASHER WITHOUT WASHING HANDS TO HANDLE CLEAN UTENSILS.
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.MANAGER DISCUSSED CORRECTIVE ACTION WITH EMPLOYEE.
- 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 in the restrooms 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. MANAGER POSTED HAND WASHING SIGNS.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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11/18/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided an employee health policy folder. Please sign and return 5 forms to correct violation. Retain copies of policy at the establishment.
Provide copies of service invoice or repair of Walk in Cooler.
Water Heater: A.O.Smith
Model: BTH 120
Dishmachine: ECOLAB es2000
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knife stored in cold water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. EMPLOYEE REMOVED KNIFE FROM WATER AND PLACED WITH DIRTY UTENSILS AT DISH WASHING AREA.
- 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. EMPLOYEE SET UP SANITIZER BUCKET TO STORE WET WIPING CLOTHS.
- Food Storage / Prohibited Areas / Other Sources (corrected on site) (repeated violation)
Observation: Food storage under other sources of contamination. Food such as cornstarch is stored in outdoor shed.
Correction: Food may not be stored under other sources of contamination. MANAGER REMOVED FOOD FROM OUTSIDE STORAGE AND PLACED INSIDE KITCHEN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:True Refrigerator: tres leches pastry 45F
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. EMPLOYEE PLACED IN REFRIGERATOR THAT IS 41F OR BELOW.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: NORLAKE WALK IN COOLER 50F AND TRUE 1 DR UPRIGHT REFRIGERATOR 45F
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. REMOVE ALL POTENTIALLY HAZARDOUS FOOD FROM REFRIGERATION UNITS UNTIL THE EQUIPMENT IS OPERATING AND MAINTAINING AN AMBIENT TEMPERATURE OF 41F OR BELOW.
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07/01/2013 | Routine | |
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