This visit was made to conduct a routine inspection. The following items require correction:
1. All employees shall wash their hands frequently- always when changing tasks. When someone is working at the cash register (or putting away a food order)and then goes to work with food they shall wash their hands before they put on gloves.
2. The handwashing sink at the front line area is where employees are to wash their hands.
3. Employee drinks are to be in a cup covered with a lid and consumed through a straw. Drinks may be kept by the drink machine as long as it is in an appropriate cup.
4. Cool food uncovered. Cover foods once the temperature reached 41F or less.
5. Begin using time as a public health control for foods that are not kept hot or cold.
Repeat violations shall be subject to civil penalty.
Gave new Big 6 poster.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Employee observed rinsing hands (not using soap) in handwashing sink and 3 comp sink.
Correction: Employees shall wash their hands in the handwashing sink with soap and warm water for a minimum of 20 seconds.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(ther was no soap in the establishment!).
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.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop 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 and simi
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee drinks (bottled water) observed on storage shelving with and above food.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be kept where they won't contaminate food, clean equipment/utensils, or single-service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.(chicken over fruit and pico de gallo)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop stored iin container of room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not appropriate: cooling pico de gallo tightly covered.
Correction: Foods that are cooling shall be uncovered until they reach 41F. The product shall then be covered and date marked.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: tuna salad, egg salad, pico de gallo, cooked chicken.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return are not being stored in a separate designated area.(employees did not know they could not use badly dented cans)
Correction: Segregate products for credit, redemption, or return (damaged, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items
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10/22/2015 | Routine | |
This visit was made to conduct a follow-up evaluation. Hand sink faucet adapter had low flow due to adapter being plugged. Manager cleaned out faucet and hand sink is fully functioning. Thank you.
No violation noted during this evaluation. | 05/22/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Please make sure food employees know when to wash their hands and where to wash their hands. Food employees shall wash their hands only in designated hand sinks to prevent cross contamination. Additionally, food employees shall wash their hands prior to putting on gloves, after using the rest-room, when they change tasks, after touching bare human body parts, after coughing, sneezing, using tobacco, eating or drinking.
2. The kitchen hand sink currently has a very low flow of water out of the faucet making it difficult for food employees to properly wash their hands. Plumber was called during the assessment and he/she will arrive later today for repairs.
3. Food employee's may only drink from a closed beverage container with a straw to prevent cross contamination. Please do not allow open beverages on active food prep tables, if the containers spill there is the potential for cross contamination of food and food contact surfaces.
--Repeat observations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed one food employee enter kitchen and begin handling lettuce without washing her hands. Observed a second employee put gloves on without washing her hands prior to beginning sandwich preparation.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, 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 food employees wash their hands and discussed with certified Food Protection Manager when employee must wash their hands. Hand washing is the most preventative measure in controlling foodborne illnesses.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the 3-compartment utensil washing 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 with food employees where to wash their hands.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed food employee drinking from an open beverage container in the back kitchen while preparing foods. Cup stored on prep table.
Correction: Employees may eat and drink in designated areas where the contamination of exposed food, clean equipment, utensils, linens, single-service and single use articles is prevented. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of:
-the employee's hands
-the container
-exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Corrected by discussing proper beverage containers with the certified Food Protection Manager (FPM) and removing the open beverage container from the food prep table.
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05/20/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee rinsed hands, did not use soap and didn't wash for 20 seconds.
Correction: Employees must wash their hands in the handwashing sink with soa[ and warm water for at least 20 seconds.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. (employee rinsed hands in 3 comp 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 and simi
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Uncovered drinks/ bottles of water on prep table with food.
Correction: Employees may drink from a container with a lid and straw. It may be stored on a shelf below where food is prepared.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product: hot food placed in 2 door cooler in large container and covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure with improper disclosure: burrito's, egg salad, veggie salad- all were disclosed but did not need disclosure.
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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.(cleaners and butane stored with and above food)
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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12/22/2014 | Routine | |
This visit was made to conduct a change of ownership evaluation. The following items require correction prior to opening:
-Menu board and carry out menus indicates fully cooked food items with a disclaimer. Remove disclaimer on fully cooked food items: egg salad sandwich, greek vegie wraps, breakfast sandwiches, burritos, and omelet. -Current carry out menu has the reminder on the front page. When purchasing new menu make sure the reminder is on the same page as the food items served raw/undercooked.
-Superior 2-door upright freezer is currently located in a space inhibiting the opening and closing of one door (lack of space). Relocate upright freezer to provide sufficient spacing for adequate use and cleaning.
-Seal/caulk prep table for deli slicer area and provide wheels for adjacent prep table.
Commercial Hot Water Heater: Bradford White MII50-15-35F-35 15KW
Required Recovery Rate: 51 GPH
Recovery Rate of Unit: 71 GPH
Note: Verified with building engineer two waste lines for 3-compartment sink are directly plumbed to grease trap providing sufficient indirect drainage.
Note: Employee restrooms provide outside facility in hallway.
--Approved for change of ownership recommend issuance of Health Department permit.
No violation noted during this evaluation. | 10/24/2014 | Pre-Opening | |
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