This was a routine inspection. Correct all violations as soon as possible. Adjust the hot water temperature at the 3-compartment sink and at the 2-compartment sink to at least 110-F.
The high temperature heat sanitizing ware washing machine was checked and tested and was observed to be operating properly., the machine passed the heat tape test.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda / Milk crates were found used as racks for the storage of supplies off the floor throughout the facility.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 4-door TRUE upright cooler is not working properly causing water to pool inside this unit.
Correction: A plumbing system shall be maintained in good repair. Repair the unit to resolve the water pooling problem and to allow water to properly drain to prevent possible food contamination. In the mean time do not place food on the lower section of the unit with the pooled water. Manually drain the water out until repairs are made.
- Physical Facilities Good Repair
Observation: The ceiling tiles above the ware washing machine have moisture damage likely caused by a from a leak.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. After the leak has been repaired replace the damaged tiles.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Wet mops were noted at the cleaned utensil storage shelving and at the soda syrup storage shelving area.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Cleaning tools such as mops, brooms, dust pans, etc should be storage in a separate area away from cleaned utensils, food and food contact surfaces to prevent contamination (mops relocated away)
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03/24/2016 | Routine | |
This was a Risk factor Assessment inspection that was initiated by a complaint of a possible foodborne illness implicating a meal eaten at this food establishment on September 02, 2015. A customer called our office and reported that he/she experienced foodborne illness symptoms after eating a meal consisting battered fish and chips/fries.
The incident was discussed with the certified food manager on duty and a risk factor assessment inspection was conducted. Discussion with the manager found that only two meals of battered fish and chips were sold on 9/2/15. The manager also indicated that the two batter fish and chips meal served were the ones served to the complainant and his/her child on the suspect meal date.
A written employee health policy is available on premises and this was reviewed during this inspection. The certified food manager indicated that no other report of illness was made that implicated any of the meals served. No employee reported any foodborne related symptoms or illness in the past two weeks.
A sample cooking of the implicated meal observed proper internal cooking temperatures.
The high temperature heat sanitizing ware washing machine was checked and tested and the machine passed the heat tape test. However, the pressure gauge was not operating properly and needs to be fixed.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at @food prep areas was measured at a temperature less than 100°F. Observed temperatures were 82F and 83-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Repair these sinks to provide temperatures that are adequate for proper hand washing.
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09/04/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, flour, etc.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. ( unmarked containers were properly labeled during the inspection)
- 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: sour cream, turkey and other deli meats.
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. ( CFM date marked both items during the inspection)
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04/23/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed time as a public health control for fruits and cleaning procedures.
No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed with manager the use of temperature logs, cleaning schedules, thermometers in units and the schedule for the defrost times of the units.
- Critical: 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.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored with cooked shrimp inside of 1dr undercounter ref by display
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Cooked shrimp was relocated to the top shelf of the unit to prevent cross contamination.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: noodles inside of 1dr undercounter ref by display
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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02/18/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health policy and manager will fax over a copy of documentation that the training has been conducted by September 2, 2013.
All food on the breakfast line is using time as a public health control. Food is discarded after four hours.
Manager stated that temperature logs will be used to document cooking, holding, cooling and reheat temperatures.
- 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)
- 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.
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08/27/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Sneeze guards over the self-serve oat meal station shall be installed before use of the station.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/25/2013 | Pre-Opening | |
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