Observed/Discussed with PIC:
1) New PIC
2) Renovations completed, includes installation of quarry tile, resurface of fryer hood system, renovation of rest rooms, additional kitchen equipment.
3) Very good date marking.
4) Combined dry storage area with Retail operation, limited storage facilities.
5) Good holding temperatures and employee hygiene practices observed.
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
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Springs of door latches to WIC & WIF missing/broken.
Correction: Repair/replace the door latches 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.
- Employee Accommodations, Designated Areas
Observation: Observed personal items such as coats, aprons and purses stored in areas where contamination of food and equipment may occur.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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03/07/2016 | Routine | |
Observed/Discussed with Person in Charge:
1) Renovation complete: a) quarry tile flooring installed, b) resurface/repaint fryer hood system, c) addition of the following equipment - rotisserie oven, CH grab n go display, panini grills, self-service HH display.
2) Combined dry storage area with Retail operation, limited dry storage facilities.
3) Daily temp logs maintained for HH food product.
4) Good holding temps observed.
5) WIF food storage.
No violation noted during this evaluation. | 10/13/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Facility is undergoing renovations including: 1) Replacement of kitchen floor covering (installed quarry tile), 2) Resurface/paint fryer hood system, 3) Complete renovation of bathrooms, 4) Addition of the following equipment: 2 panini grills, small self-service prep unit, rotisserie oven, grab n go display unit. Facility did not submit a required Plan Review for Approval by the Health Department prior to renovations.
2) Combined dry storage area with Retail operation, limited storage facilities.
3) Good holding temperatures, date marking and employee hygiene practices observed.
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
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Door latch to WIF.
Correction: Repair/replace the door latch 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the baking trays are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the baking trays 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
Observation: The nonfood contact surface of the followiing equipment has accumulations of grime and debris: Exterior surfaces of the 3 fryer units including wheels.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed numerous open ceiling tiles in dry storage area (facility under renovation).
Correction: Replace open ceiling tiles. Removed for limited time, as needed, for renovations. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The dry storage area noted in need of cleaning with attention to the floor area and removal of unnecessary items such as empty boxes.
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.
- Mops - Drying Mops (repeated violation)
Observation: Observed mop heads stored down in mop sink.
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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02/02/2015 | Routine | |
Discussed with Person in Charge:
1) Facility to undergo major renovation/remodeling, notify Health Department for Approvals.
2) Fryer grill hood scheduled to be replaced.
3) Combined dry storage area with Retail portion of facility, limited storage facilities.
4) Staff maintains or is scheduled for Food Safety classes.
5) Good holding temperatures, date marking and employee hygiene practices observed.
6) Ware washing and sanitizing buckets at 200ppm Quaternary Ammonium.
7) Physical facility cleaning schedule.
Abbreviations: WIC = Walk in Cooler, Walk in Freezer, HH = hot holding, prep = preparation.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken containers stored over ready-to-eat (RTE) container of diced cooked chicken in the Walk in Cooler. Container of cooked chicken was discarded.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1) the fryer grill hood unit is rusted to a condition that does not allow proper drainage and/or cleaning.
Correction: Repair the grill hood unit 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 grill hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Equipment tins 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.
- Light Bulbs Protective Shielding
Observation: Ceiling flourescent lighting in the dry storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over a toaster and warmer at a small prep area adjacent to the Walk in Cooler where dead insects may be impelled or fall. Food prep equipment was relocated and small prep area will only be used as a station to discard food items.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Mops - Drying Mops (repeated violation)
Observation: Observed mop heads stored down in wet and dry mop buckets. 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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03/25/2014 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding,
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: FOOD hot holding at improper temperatures. Hot Holding display case/ Chicken 114'F and Chipped beef 124'F. Operator raised the temperature in the hot holding display case. Chicken retemped 189'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the EQUIPMENT is not safe. Raw liver stored in black trash bag in the WIC.
Correction: Replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard, used as a liner on the dry storage shelving, is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. 1. shelving above the 3 compartment sink 2. cabinets under the drink stations 3. observed alleged mold in the cabinet directly below the soda station/container of liquid and wet paper towels observed in this cabinet
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)
Observation: Food containrs, on storage shelving next to the 3 compartment sink, 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the ladies restroom 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.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Observed missing ceiling tiles above the 3 compartment sink
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: 1. Floor under the bag in a box sodas noted in need of cleaning. 2. observed alleged mold on the wall above the 3 compartment sink 3. exhaust vents in the storage/3 compartment sink area
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.
- Mops - Drying Mops (corrected on site)
Observation: Mop, at the mop sink, 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.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. 1. observed several flies throughout facility 2. observed small fruit flies in cabinet under the soda station
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: EQUIPMENT noted to be stored in such a way that it is contaminating Equipment, Food 1. observed maintenance tools, such as brooms, stored next to hamburger buns and box of crackers near the handsink in the prep area
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Presence and Use Restriction (corrected on site) (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed can of Raid stored next to storage shelving.
Correction: Remove unnecessary poisonous or toxic materials.
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08/13/2013 | Routine | |
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