Discussed the following with the person in charge:
1) ServSafe handouts provided during the inspection
2) Cleaning schedules
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of the grease trap 2) the exterior of both panini press machines 3) the exterior of the fryer units.
Correction: Clean the surfaces of the equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The wall near the mop sink is not in good repair. Observed a large hole in the wall. PIC stated a work order will be placed to have the wall repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors underneath of the fryer units and the 3-compartment sink are in need of cleaning.
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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03/01/2016 | Routine | |
Observed/Discussed with Person in Charge:
1) Cleaning schedule.
2) Self Serve Display unit.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: On-site prepped and packaged sandwich/salad item are cold holding at improper temperatures in the open front self-serve display unit. Observed food product at 48-50F. Packages were date marked for up to 48 hours. Equipment unit temperature measured 46F.
Correction: Adjust the equipment temperature to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC adjusted equipment temperature while inspector on-site.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed evidence of ice buildup in Walk in Freezer unit. Ice buildup on floor and on stored food containers. Note: All food in closed, covered containers.
Correction: Repair the Walk in Freezer 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.
- Non-Food Contact Surfaces
Observation: The non-food contact surface of the following equipment has accumulations of grime and debris: 1) exterior of all fryer units, 2) exterior surfaces of front counter panini press, 3) window fan located under counter in kitchen area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Employee Accommodations, Designated Areas
Observation: Observed employee jackets, gloves and other personal belongings hanging on doors and shelving and not in dedicated areas.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor area adjacent to and under fryers, 3 compartment sink and under kitchen equipment noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Observed intake and exhaust ceiling vents in the rear kitchen and hall area noted in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops
Observation: Observed mop stored in dirty water mop bucket.
Correction: Discard dirty mop bucket water as needed. 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed numerous empty cardboard boxes on floor near rear exit door. Not in use Panini presses which have accumulations of grime and grease are stored on rear kitchen table.
Correction: Maintain the premise free of litter and clean/cover not-in-use equipment to reduce pest harborage.
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03/31/2015 | Routine | |
Complete Inspection Report.
No violation noted during this evaluation. | 02/10/2014 | Other | |
Discussed with Person in Charge:
1) Facility has reduced menu items, no longer serves hot dogs or nacho chips.
2) Nacho cheese/chili dispenser no longer in use.
3) Kitchen 2 door Reach in Cooler (Preparation unit) refrigeration not in use, may be used as prep table.
4) Observed good date marking and Time as a Public Health control procedures.
5) Observed food employee hygiene practices.
6) 3 compartment sink sanitizer at 400ppm (multi-quat).
7) Packaged items in Hot Holding unit do not have to be Time Stamped if minimum hot holding temperature of 135F is maintained.
Abbreviations: Prep = preparation unit, quat = quaternary ammonium
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: grill hoods above fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the fryers, noted 30-35 footcandles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor area adjacent to wall coving in the kitchen and fryer areas and area around 3 compartment sink grease trap noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Observed intake and exhaust ceiling vents in the rear kitchen and hall area in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/10/2014 | Routine | |
All items found in violation on the February 26, 2013 inspection have been fixed with the exception of those listed above.
Thank you for taking care of these items.
Monitor chili and cheese in the dispenser. The Person In Charge stated that the morning shift employee placed the foods in the dispenser/warmer some time this morning and her shift ends at 7:30 am. At 11:30 am, the foods were still below 135'F. Cheese and chili should take less than 2 hours to heat to 135'F and be held at 135'F throughout service. Recommend taking temperatures every 1/2 hour.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili (114'F) and Cheese (114'F) hot holding at improper temperatures in the self-service dispenser. (The Person In Charge removed the items from the dispenser and disposed of them). The person in charge will put new containers in the machine and monitor their temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several metal food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface has accumulations of grime and debris: Exterior surfaces of the fryers,
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: Stainless steel steamtable pans were found 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 Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the kitchen over the handwashing sink used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the fryers. 30 foot candles were measured.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structure noted in need of cleaning: flooring in the frying area (especially towards the back).
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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03/26/2013 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed: Food employee washed hands for less than 20 seconds before donning gloves to prepare food.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Based on discussions with the food employee, in use utensils are not being cleaned and sanitized or changed out at least once every 4 hours. The employee stated that he never changes out the utensils during his shift. (Employee was advised to clean and sanitize in use utensils once every four hours.)
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure in use equipment and utensils are being cleaned and sanitized at least once every 4 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili (81'F) and Cheese (99'F) hot holding at improper temperatures in the self-service dispenser. (The Person In Charge removed the items from the dispenser and will discontinue using it until it is functioning properly).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following ready-to-eat (RTE) commercially processed foods in the refrigeration units were not properly dated for disposition after opening: Pork bbq and deli roast beef in the deli walk in cooler, Hot dogs and Cheeseburger bites in the retail walk in cooler.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The chicken pot pie mixture? with a prep date of 2/18 was not discarded within 7 days after preparation/opening. The food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Hot sandwiches in the Altosham and self-service display case for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (The employee discarded all sandwiches in the Altosham, as they were holding for longer than the 2 hour limit set by their policy).
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wooden drawer below the rotisserie oven is not nonabsorbent and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The facility's test kit appeared to have been dropped in water and could not be used.
Correction: Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. The thermometer measured 20'F in the ice water bath. The small diameter probe thermometer could not be used because the battery was dead. (The EHS properly calibrated the thermometer to 32'F.)
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade, 3 stainless steel steam table pans stacked on clean storage shelf, and Lemonade/Iced Tea nozzle at soda machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Exterior surfaces of the fryers, rolling cart between the fryers, push carts (2), lower prep table shelf where chicken breading is stored, stainless steel pan holding utensils on clean equipment storage shelf, shelving in the front serving area, shelf below oven.
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
Observation: Stainless steel steamtable pans were found 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clam shell carry out containers on the prep table across from the Alto-sham were stored unprotected. Several containers on the bottom of the stack were soiled.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the food prep table (next to 3-compartment sink) where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the kitchen or rest-room lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the fryers. 30 foot candles were measured.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employee jacket was hanging on the shelf where the canned foods are stored in the back storage area.
Correction: Locate lockers or other suitable facilities to store employees' personal belongings so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Cracked floor tiles in front serving area, damaged wall and coving to the right of the deli walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Ceiling in the serving area, lower wall & coving below the cooler door in the serving area, flooring in the frying area (especially towards the back), walls in the frying area, light shield above the Altosham (dead insects in light), top of grease trap and floor around grease trap, pipes to the 3-compartment sink. In general, physical facilities throughout need a detailed cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts in the food prep area are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed accumulation of litter in the mop sink including several beverage cans, bottles, and milk jugs. The employee stated they throw damaged products into the mop sink until they can be logged and discarded.
Correction: Maintain the premise free of litter. Remove items from the mop sink and properly dispose of the trash.
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02/26/2013 | Routine | |
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