Inspector observed video surveillance of complaint issue. Employee did wash hands after exchange with complainant. Inspector observed employee practices during inspection. All employees wearing hair restraints and no cross-contamination issues observed. Complaint is considered closed.
No violation noted during this evaluation. | 10/30/2015 | Follow-up | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Cutting boards
Correction: Clean and sanitize these surfaces for food contact. If discoloration is not removed, resurface or replace cutting boards.
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10/19/2015 | Follow-up | |
Permit is not posted in public view. Need to ensure there are enough CFMs for all times operation is open by permit inspection. Follow-up scheduled for employee health policy and cleaning under counters.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The CFM was not available at the time of inspection.
Correction: The permit holder shall hire enough CFMs who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled while the store is open for operation.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy signed by all employees.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Cutting boards
Correction: Clean and sanitize these surfaces for food contact. If discoloration is not removed, resurface or replace cutting boards.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: ice scoop.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and donutes were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas under equipment in the prep/serving area noted in need of cleaning. Night shift is supposed to be moving and cleaning under these counter tops - doesn't appear to be done nightly.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/13/2015 | Routine | |
Must have on CFM on duty at all times.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items were found stored under drain lines.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Wiping cloth bucket stored with single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/10/2015 | Routine | |
Phone call to owner after inspection visit. No follow-up needed until next routine inspection.
- Person in Charge (repeated violation)
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
-Could not produce Food Handler cards for all employees
-Left during inspection, leaving no CFM.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Employee Health (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. No employees have signed health policy.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Cambro with sugar and rack at back prep table.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Gloves; Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation. Recommend the use of tongs to alleviate cross contamination concerns.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: Outside refuse container has been removed.
Correction: Replace with new enclosure within 30 days of inspection.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the triple sink's hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
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11/21/2014 | Follow-up | |
Inspector spoke with owner in regards to dumpster enclosure. Owner is in process of getting quotes and hiring a company to place. Inspector will re-address at follow up if no enclosure is up by this time. Inspector observed one food handler card for employee preparing food. The other present employees running the cash register are new hires and do not have food handler cards. Inspector will give management to retain food handler cards for all food employees. Manager was informed to ensure all new hires have a food handler card before starting them at facility. Food handler flyer for online class was provided. Employee health policy is not signed by employees. Inspector provided manager with another copy and was instructed to have all new and current employees read and sign in agreement. Manager stated that previous inspection report was lost by Asst. manager which no longer works at the facility. A copy of that report was provided. A sign to notify report availability was provided to manager, and is to be put in public view for customers. Repetitive violations were brought to managers attention to rectify by follow-up.
- Person in Charge (repeated violation)
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
-Could not produce Food Handler cards for all employees
-Left during inspection, leaving no CFM.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Employee Health (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. No employees have signed health policy.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Cambro with sugar and rack at back prep table.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Gloves; Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation. Recommend the use of tongs to alleviate cross contamination concerns.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: Outside refuse container has been removed.
Correction: Replace with new enclosure within 30 days of inspection.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the triple sink's hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
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11/04/2014 | Follow-up | |
Federal Form 1-B left with Asst. Manager - all employees must read and sign. Online food handler flyer and CFm schedule left with Asst. Manager. There must be one CFM on duty at all times. Sign to inform customers of right to see inspection report was also provided to Asst. Manager. Business card was left with Asst. Manager.
- Person in Charge
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
-Could not produce Food Handler cards for all employees
-Left during inspection, leaving no CFM.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. No employees have signed health policy.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Cambro with sugar and rack at back prep table.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Ice scoop stored on top of ice bin which was dirty to the touch.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Gloves; Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Recommend the use of tongs to alleviate cross contamination concerns.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage; Prohibited Areas
Observation: Food stored under sewer lines.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Outside refuse container has been removed.
Correction: Replace with new enclosure within 30 days of inspection.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the triple sink's hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage room.
Correction: Replace light so it provides at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All areas under equipment noted in need of cleaning. Pull out equipment to clean more often.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/25/2014 | Routine | |
PIC moved two first aid kits being kept above food and single-service items.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Current manager on duty stated he is a CFM but did not have a certificate on-site.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered food in the dry storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers in racks.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored in sanitizer between use.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Buckets of sanitizer not properly stored to prevent the contamination of single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/02/2014 | Follow-up | |
Sealant needed around condensate drain pipe for ice machine.
Electrical plate (on order) needs to cover hole in wall behind electrical oven in backroom.
<50 ftc in corner with coffee machine, to the right of the menu boards.
Mechanical vent plate hanging off ceiling.
No violation noted during this evaluation. | 03/28/2014 | Routine | |
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