Today's visit is a follow-up to the risk factor assessment inspection conducted yesterday to verify that a third party pest control service was received and to verify a reduction/elimination in flies. Facility obtained a third party pest control service yesterday afternoon, soon after the EHS finished the inspection. EHS observed the pest control service invoice. During today's visit, EHS observed a great reduction in flies in the facility. EHS observed a small number of flies lingering in the customer fountain drink area, dining area and front service area. Please obtain a follow-up pest control service within two weeks (sooner if needed) and fax or email the service report to EHS. Thank you for your time and attention to this matter.
No violation noted during this evaluation. | 09/22/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the True 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) American cheese on top at 47F,
2) Shredded cheddar cheese at 46F,
3) Marinara sauce at 46F,
4) Gravy at 48F,
5) Sliced turkey at 48F,
6) American cheese inside at 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. ITEMS RELOCATED TO WALKIN COOLER.
- Handwashing Cleanser, Available at Handwashing Facilities (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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09/21/2015 | Risk Factor | |
This was a routine inspection. Discussed with PIC the importance of dating marking PHFs that are prepared and kept for more than 24hrs. PIC has promised to train employees and keep track of it. All non critical violations will be verified for compliance during the next routine inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Coleslaw
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. PIC PUT 4/24/2015 AS THE PREP DATE. ADVISED TO DISCARD AFTER SEVEN DAYS
- Physical Facilities Good Repair
Observation: Observed that light bulb under the hood not working.
Correction: Replace buld/repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the HOOD AND FILTERS have accumulated grease, and expired cleaning frequence sticker.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Reccomended to clean the hood every six months and filters every two weeks
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04/27/2015 | Routine | |
| No violation noted during this evaluation. | 12/05/2014 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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: 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: turkey, ham..
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the refrigerators that located on the cookline/serving station were not properly located in the warmest part of the unit/front section.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the front/warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit ice-cream machined, and some of the refrigerators are torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the torn rubber gaskets
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 containers used for soaking wet wiping towels with a concentration of zero 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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. The interior surfaces of the cookline refrigerator was noted to be soiled and in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Clean spills immediately after they occur to prevent food contamination.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime, grease, and debris: deep fryers, chest freezer located between the fryers and stove, hot water heater, and refrigerated units.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean the surfaces of the fryers, to remove the thick coat of grease and debris, clean the hot water heater, the rubber gaskets, and freezer exterior surfaces.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the kitchen is being used to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink located in the women's restroom.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests/friut flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Dirt and grease accumulation of equipment surfaces and floor
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Maintain the floors and entire facility in clean condition at all times. Clean and maintain floor drains free of dirt and debris at all times.
- Maintenance Tool Storage Cannot Contaminate
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Brooms , dust pans, and brushes were found stored at the food storage shelving and hand washing sink.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Cleaning tools such as brooms, brushes, and dust pans must be stored away from food equipment and hand washing sinks to prevent contamination.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. A 1-door broken refrigerator covered with grease crust and debris was noted in the storage area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment and under other stationary equipment is in need of cleaning. The floor area at the hot water heat and at the grease trap is also noted to be soiled and in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean these areas frequently to prevent dirt and grease build-up attracting pest on premises.
- 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. Observed unmarked spray bottles that contain toxic cleaning chemicals were not labeled.
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.Label unmarked spray bottles that contain toxic cleaning chemicals to identify contents preventing unintentional exposure.
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11/24/2014 | Routine | |
The purpose of this visit is a routine inspection. Observed proper handwashing by two employees. Observed proper cooking temperatures. Facility premesis and equipment were observed neat and clean. Employee health policy in place.
IMPORTANT:
Remember to use your test kit to ensure that foodworkers are properly assembling sanitizing solutions.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: EHS observed that wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed into a wiping cloth solution during inspection. 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based wiping cloth 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 wiping cloth solution in the wiping cloth buckets with a concentration of zero (0) ppm total chlorine. Food workers observed wiping counters with wet cloths during inspection.
Correction: Manager assembled proper strength of wiping cloth solution durng inspection. 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.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the wiping cloth bucket chemical sanitizing solution to ensure proper concentration of the solution.
Correction: After training, the manager used the tesk kit and properly tested the wiping cloth sanitizing solution. The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: The diameter of the air gap between the water supply inlet of the sprayer hoses and the flood level rim of the three vat sink and the food prep sink is less than 1 inch.
Correction: Manager elevated each sprayer hose at each sink to allow for at least a 1 inch clearance from the water supply inlet and the flood rim level of each sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Manager removed the pesticide during inspection. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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04/17/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note Manager: EHS observed slow drain under the 3-vat sink.
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within three (3) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
Recommended that you train employees and implement the Employee Health Policy. All required documents have been provided during this inspection.
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review
Water heater AO Smith BT80-230
- 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: Icecream prep machine 1 & 2 (44F)
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.
- Plumbing / Maintained in Good Repair
Observation: Plastic cover being used to seal grease trap, and no maintenance records.
Correction: Remove plastic cover and repair grease trap cover.
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08/23/2013 | Pre-Opening | |
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