Regulations regarding HACCP requirements for vacuum packaging of uncooked sausage provided to the facility.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Discussed options with the Person In Charge
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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12/28/2015 | Routine | |
Ceiling tiles should be replaced with smooth, easily cleanable tiles.
Always use a barrier (gloves, tongs, etc.) when contacting foods that are ready-to-eat (not heated to 145°F) prior to service.
Thermometer needed in the new prep table.
- Critical: Cooling* (corrected on site)
Observation: Cooked potatoes were at 56-64°F after more than 6 hours after being cooked.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. Food was discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu items that are served raw/undercooked do not have a disclosure statement.
Correction: Ensure items that are served raw/undercooked are properly labeled to inform consumers what is raw or undercooked (ex. item "cooked to order") The health department will review a menu prior to printing if the facility is interested.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed manufacterer's containers being reused.
Correction: Single use containers should be discarded/recycled after being emptied.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed dishes being cloth dried.
Correction: Allow equipment/utensils to air dry after wash, rinse, and sanitize.
- Kitchenware and Tableware (corrected on site)
Observation: Observed dishwasher contacting the lip surface of cleaned & sanitized utensils.
Correction: Ensure the lip contact surface of utensils is not touched by employees.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sink in the dishwashing area is not easily accessible.
Correction: Maintain sink so that it is not blocked and is easily accessible at all times. PIC suggested that the door would be removed,
- Toilet Rooms - Enclosed
Observation: Self-closer needed on restroom doors.
Correction: Install self-closers on restrooms doors.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site)
Observation: Observed raw meats that had been vacuum packaged at the facility. Facility does not have a HACCP plan as needed.
Correction: Create an approved HACCP plan for vacuum sealing raw meats or discontinue this practice.
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11/13/2014 | Routine | |
Eggs must be properly labeled and invoice should be available.
Items should be clearly labeled when removed from freezer with new date. Items have a maximum of 7 days total at refrigeration temperatures.
Discussed Consumer Advisory. Minor changes to be made. The health department is willing to review the menu prior to reprinting if requested.
Discussed pickled onions. Pickling is for culinary purposes and onions are labeled to ensure onions are served or discarded after 7 days at refrigeration temperatures.
Discussed Employee Health Policy. Sample written policy (FDA Form 1-B) was provided to the facility.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Cooling* (corrected on site)
Observation: Butternut Squash Soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Soup was discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the Silver King Prep Table and True 3-Door Prep were cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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10/03/2013 | Risk Factor | |
Fire Suppression / Extinguishers last serviced January 2012 / Exhaust Hood last serviced October 2011.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the 3-Bay Sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/20/2012 | Follow-up | |
Kitchen staff needs access to food probe thermometers in the kitchen. Please paint all exposed wood in the kitchen with white semi-gloss paint and post No Smoking Signage in the facility. Fire Suppression and Fire Extinguishers last serviced March 2010 (must be serviced annually) / Exhaust hood last serviced October of 2011.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin (shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the True Soda Cooler and Artic Air Cooler (Storage Shed).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the 3-Bay Sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the Espresso Bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (maintenance items - paint and rollers / employee's personal items / etc).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/18/2011 | Routine | |
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