Discussed with the Person-in Charge:
1. Great Labeling
2. Good knowledge
Abbreviations: IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tuna salad 51*F and Milk 54*F in the display cases in the coffee bar are cold holding at improper temperatures. Person-in charge indicated they will be using time as a public health control until temperatures in the unit maintain proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/20/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Several stainless steel food containers on the shelf.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surface of the buffalo chopper used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed several stainless steel food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed a plastic lid in the hand sink located at the ware washing area. PIC removed lid.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops (corrected on site)
Observation: Mops 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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04/10/2015 | Routine | |
Abbreviations: PIC=person in charge
- Equipment - Good Repair and Proper Adjustment
Observation: The steamer was observed in a state of disrepair and damaged, missing knobs.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed broken mixer and fryer being stored.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) mixer 2) food processor 3) apple corer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the baking sheets and muffin pans were observed with a carbon build up.
Correction: Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) interior and exterior of the fryer 2) ovens 3) RIC's and RIF's 4) food scale 5) all floor drains
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Floors, Walls, and Ceilings - Cleanability
Observation: Walls in the dish washing area have several holes and are not easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Observed paint peeling at the junction of the floor and wall in the dishwashing area, there are 2 large holes in the bottom of the mop sink, the hand sink in the men's room needs recaulking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Observed accumulation of debris and grease behind cooking and baking equipment.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/25/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Time as a Public Health Control*
Observation: There were no written logs being used to record temperatures for foods for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen cooking area. PIC supplied with soap after notification.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/13/2013 | Risk Factor Assessment | |
Abbreviations: WIC - walk in cooler
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. PIC could not produce a parasite destruction letter from the supplier of the salmon which can be served partially cooked.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer or cook salmon to at least 145'F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that salmon may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surface of the inside of the ice machine was observed soiled to sight and touch. PIC had surface cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the plastic wrap dispenser in the prep area, 2-the inside and outside of the doors on the deep fryers, 3-the shelving throughout the serving line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Stainless Steel bowls were found stacked while wet after cleaning and chemical sanitization on the clean dish rack. Items were rewashed.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed large clean plastic Lexan containers stored on the clean dish rack and plates in the dry storage area also stored the same way. Items were inverted.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed boxes of single-service items stored on the floor in the ice machine room and the dry storage room. Items were relocated. Observed to-go containers on the line near the omelette station stored with the food-contact surface facing up. Containers were inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a hose with a spray nozzle on the end of it under pressure without a backflow prevention device. PIC turned off water.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-the floors under the fryers and the tilt skillets, 2-the caulking around the tables in the dish room (mildew), 3-the ceiling vent above the ice machine, 4-the floor-wall junctures on the serving line, 5- floors in the ice machine room.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Glass Cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed 2 spray bottles of glass cleaner stored in cupboards with single-service items on the serving line. PIC removed bottles from cabinet.
Correction: Containers of Glass Cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/31/2013 | Routine | |
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