The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train new employees on how to use Time as a Public Health Control log immediately. TPHC logs in place. Monitor logs daily to ensure items are discarded within 4 hours.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in KITCHEN PREP AREA is absorbent and not easily cleaned.
Correction: PLEASE REPLACE ACOUSTIC CEILILNG TILE WITH SMOOTH AND EASILY CLEANABLE CEILING TILE WITHIN 30 DAYS. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each HAND SINK NEAR 3-VAT SINK.
Correction: PLEASE PROVIDE PAPER TOWELS WITHIN 7 DAYS. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/03/2016 | Routine | |
The purpose of today's visit was to conduct a routine assessment. Please be advised to have ceiling tiles in place when maintenance is not currently being conducted on duct units. Missing ceiling tiles above food prep areas has the potential to expose food to biological, physical, and chemical contaminants which could harm or injury patrons. Having ceiling tiles present eliminates this risk. Also, EHS provided Time as A Public Health Control to operator for milk and diary creamer at service line. Discussed the public health implications of not monitoring items with Time/Temperature.
- 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: AT BUFFET LINE- MILK (47F), DAIRY CREAMER (48F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS NOW UNDER TIME AS A PUBLIC HEALTH CONTROL. DISCARDED.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the CEILING ABOVE HANDWASHING SINK IN KITCHEN IS MISSING TILE.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/02/2015 | Routine | |
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.--OBSERVED 2014 PERMIT POSTED IN KITCHEN, OUT OF PUBLIC VIEW.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. --CFM MOVED PERMIT INTO PUBLIC VIEW.
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01/23/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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)
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09/18/2013 | Routine | |
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