- Demo of Knowledge/Responding Correctly to Questions (corrected on site)
Observation: Through conversation with the Person in Charge it was determined that he did not know the major symptoms of foodborne illnesses and how to recognize them in food employees.
Correction: Provided an updated employee health poster to the Person in Charge and discusssed the symptoms of the major foodborne illnesses and when to restrict employees from working.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves to handle ready to eat food.
Correction: ALL food employees shall be washing 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 foodborne illness. Discussed with Person in Charge about proper handwashing and when to wash hands.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water. Discussed proper places of where to wash hands with the Person in Charge.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: handling ready to eat sandwich with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Instructed food employees on handling ready to eat foods and washing hands.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed a wet wiping cloth being stored on shelf below counter.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Person in Charge removed wiping cloth and placed it in sanitizing bucket which had chlorine solution.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Cut fruit salad for self serve in glass refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on September 1, 2015 they shall be date marked with a "use by" date not exceeding September 8,2015. Discussed with Person in Charge and he will add date marking to the fruit salads.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: egg sandwich, steak and egg cheese sandwich
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following equipment: on top of upright refrigerator where single use trays are stored.
Correction: Store single use trays for carryout on top of a surface that is kept clean and clean the top of the upright refrigerator.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The concentration in the sanitizing solution bucket was measured at 0 ppm.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Food employee corrected the concentration by adding chlorine until solution was at 100 ppm.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back across from the deli meat slicer was blocked with items, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Food employee removed items to allow access to the handsink.
- Plumbing / Maintained in Good Repair
Observation: Observed a plastic bag being used to plug up drain in sanitizing compartment of 3 compartment sink.
Correction: A plumbing system shall be maintained in good repair. Repair the drain plug so that it can hold water in the sanitizing compartment of the 3 compartment sink.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area in the back near 3 compartment sink and dry storage area is in need of cleaning. Observed build up of grease, grime and debris under shelves and along wall.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/09/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Cover foods in refrigeration units
2) Provide disclosure on specific menu items that are offered undercooked/raw
3) Date mark foods that are prepared on site and not used within 24 hours.
4) Good temperatures and hand washing observed.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: front 2 door reach-in refrigerator. (numerous foods throughout refrigeration unit are not covered).
Correction: Foods shall remain covered at all times. (FPM corrected items)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: rice, pasta.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on May 1st they shall be date marked with a "use by" date not exceeding May 7th.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs. (Reminder statement is present but the individual menu items are not marked on the menu board).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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05/06/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Cover foods in refrigeration units
2) Provide disclosure on specific menu items that are offered undercooked/raw
3) Date mark foods that are prepared on site and not used within 24 hours.
4) Good temperatures and hand washing observed.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: front 2 door reach-in refrigerator. (numerous foods throughout refrigeration unit are not covered).
Correction: Foods shall remain covered at all times. (FPM corrected items)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: rice, pasta.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on May 1st they shall be date marked with a "use by" date not exceeding May 7th.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs. (Reminder statement is present but the individual menu items are not marked on the menu board).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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05/06/2015 | Risk Factor | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Poor personal hygiene/hands as a vehicle of contamination
2. Improper holding temperatures/time-temperature relationships
3. Consumer Advisory
No violation noted during this evaluation. | 09/30/2014 | Training | |
This visit was made to conduct a complaint investigation about roaches in the facility. During the visit roaches were observed. Live roaches were observe din the back prep area along the baseboards by the hand sink and under the 3-compartment sink. Roaches were also observed in glue traps. The facility was treated by Home Paramount on Friday 7/11/14. A follow-up was done on 7/16/14. According to the PIC the problem is already better than it was. Pest control company is coming back again on 7/23/14 and will continue to come on a weekly basis until problem is eliminated. Please ensure that you are cleaning thoroughly (wash, rinse and sanitize all food prep surfaces frequently and before use each day). Resecure any dislodged baseboards and seal/patch any holes in the walls. Situation will be monitored at next inspection.
No violation noted during this evaluation. | 07/17/2014 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Hand sinks shall be supplied with soap and paper towels at all times and only be used for hand washing.
2) Foods shall be protected from contamination by being covered inside of refrigeration units.
3) Cutting boards that are used for cutting foods that require temperature control for safety must be washed, rinsed and sanitized at least every 4 hours.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: foods in the 2-door upright cooler in the front were uncovered (sandwich meats, breakfast meats, boiled eggs, etc).
Correction: Foods shall remain covered at all times.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for the prep unit cutting board is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (Cutting board used to slice vegetables (including tomatoes) and is only cleaned twice a day).
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the back is being used for purposes other than washing hands. (Vegetables sitting in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Missing at back sink, only hand sanitizer was present at this sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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05/28/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Food employees shall clean their hands during food preparation as often as necessary to remove contamination and to prevent cross contamination when changing tasks. Examples include when switching between working with raw food and working with ready-to-eat food, before putting on gloves for working with food, after handling soiled equipment or utensils, after using the toilet room, after touching bare human body parts, after coughing, sneezing, eating, and drinking, and after engaging in other activities that contaminate hands.
2. Ready-to-eat, Time/Temperature Control for Safety Food (TCS) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises for a maximum of 7 days.
3. Premises is not being routinely inspected for the presence of rodents and insects. Evidence of rodents and insects on floors under refrigerators/freezers/prep tables/3-compartment sink/hot water heater (animal droppings and dead roaches). Maintain food establishment to prevent harborage conditions and properly clean/remove droppings and dead roaches from floor.
4. Food build-up on floors under equipment and at floor to wall covings, which shall be cleaned and maintained.
5. Rusty shelving for dry storage, prep tables, and Raeton 2-door upright refrigerator. Non-food contact surfaces shall be constructed of materials that are non-absorbant, durable, and easily cleanable. Resurface shelving or replace to provide approved cleanable surfaces.
6. Replace damaged drainplug at three compartment sink. At the time of the inspection a plastic bag was being used to hold water in sink basin.
--Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee/cook break raw shell eggs and not wash her hands before reaching for bread..
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by having the food employee remove contaminated gloves, wash her hands and put on clean gloves and discussed when to properly wash hands with the Certified Food Manager.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed plastic bowl used to dispense bulk rice stored in the back prep room.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Corrected by discarding bowl and using a utensil with a handle.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: coleslaw, chicken salad, and tuna salad in the True 2-door prep refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on January 1, 2014 they shall be date marked with a "use by" date not exceeding January 7, 2014. Corrected by discussing with the Certified Food Manager proper date marking methods and properly date marking the above mentioned food items.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink in the employee restroom.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Corrected by providing hand washing singage to Certified Food Manager.
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01/31/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. I observed some good hand washing during the inspection. However, the following items require attention:
1) Alter and monitor cooling methods to ensure foods are cooled from 135 degrees F to 70 within 2 hours, and from 70 to 41 within another four hours (6 hours total). Consider placing hot foods in smaller containers before putting in fridge and/or cooling foods in freezer. Do not cover containers while food is cooling.
2) Do not re-use bread bags for food storage.
3) Store wiping cloths in a sanitizer solution between use.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open bottle of water at food serving area, and tea cup at food prep area).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: Wiping cloths not stored in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: vegetable soup and fried rice. These foods were discarded during inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of meats in freezer: bread bags..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the food prep table is blocked, preventing access by employees for easy handwashing. (Operator installed shelf that is blocking access to hand washing sink in food prep/ dishwashing area).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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09/24/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw pork and shrimp were improperly stored with ready to eat lunch meat in the reach-in refrigerator. The ready to eat foods were relocated during the inspection..
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths are not stored in sanitizer after every use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of meat in the freezer. Bread bags are reused to store meat in ht e reach-in freezer..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the rear handwashing sink. Soap provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels provided at rear hand sink. Paper towels provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the food preparation area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/01/2013 | Routine | |
Repeat violations are subject to fines.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the freezer unit. Chicken was improperly stored above beeff and shrimp in the reach-in freezer. The chicken was reloacted during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the reach-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of chicken and beef. Do not reuse bread bags for food..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Single service cup lids were found stored on the floor and single service cups were uncovered in the dining area. The lids were elevated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the rear handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks 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.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees drinks was not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's drinks were relocated during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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01/09/2013 | Routine | |
The front door was blocked open at the time of the visit. The front door can not be blocked open. Repeat violations are subject to fines. Training manual issued.
No violation noted during this evaluation. | 01/31/2012 | Other | |
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