Discussed the following with the person in charge.
Abbreviation: PIC- person in charge, WIC- walk in cooler, WIF- walk in cooler, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Thawing (corrected on site)
Observation: Observed raw fish thawing in standing water at room temperature. Discussed proper thawing methods with the PIC.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: No air gap was observed under the 3-compartment sink sanitizing basin. PIC stated the plumbing had recently been replaced under the 3-compartment sink and a new grease trap was installed as well. Handout provided showing approved methods for an air gap.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors and walls throughout the facility 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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11/13/2015 | Routine | |
Follow up inspection conducted to ensure mop sink has been repaired and that gray water is no longer being disposed of on the ground surface.
Observed water draining in the mop sink. The area where mop water was being dumped was dry. The person in charge stated that they are no longer pouring mop water onto the ground outside.
No violation noted during this evaluation. | 06/17/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Please notify the health department once the walk in freezer and the mop sink have been repaired. Ensure all mop water is disposed of in the toilets at the facility until the mop sink can be repaired.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The foods in the hot holding 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 PIC labeled all foods in the hot holding display case during the inspection.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The emergency escape button on the walk in freezer was observed in a state of disrepair and damaged. Tape was observed on the handle of the walk in freezer to prevent the door from closing as the emergency escape button is in disrepair.
Correction: Repair/replace the emergency escape button/door of the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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 stainless steel pans (carbon build up) 2. the interior of the containers holding utensils under the display case.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair
Observation: The mop sink is in poor repair. The mop sink for the facility is not in working order due to damage plumbing.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage disposed of in an unapproved disposal system or discharged improperly. Employees are dumping soiled mop water onto the ground surface next to the building.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area. The light in the warewashing area was measured at 12 foot candles. Blown/dim light bulbs observed in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
- Physical Facilities in Good Repair
Observation: The wall tiles in the men's restroom are not maintained in good repair. Broken wall tiles by the toilet observed in the men's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned by the back door of the kitchen.
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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05/13/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Ensure tobacco products are not stored in the kitchen.
-All in use utensils are washed, rinsed and sanitized or changed out at least once every 2 hours.
-Clean the hood vents over the fryers.
-Clean the vent in the ceiling and the ceiling tiles over the dry storage racks.
-Replace the acoustic ceiling tile over the warewashing area and replace it with one that is smooth and easily cleanable.
Observed water backing up into the rinse basin of the 3 compartment sink once the water was drained from the sanitizer basin. Water is also backing up into the mop sink preventing it's use. Please contact a repair company to repair the plumbing if needed and discontinue dumping the mop water on the ground surface immediately. Please fax and invoice to the health department from the repair company showing repairs have been made. Until the mop sink can be repaired, ensure mop water is disposed of in the toilets in the restrooms.
Facility observed to be very clean and organized. The person in charge was very knowledgeable regarding holding/cooking temperatures and employee health, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing station. The battery in the soap dispenser was no longer working. The PIC replaced the battery in the dispenser and provided soap.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Sanitizer measured at 400 ppm. The water temperature for the sanitizer measured at 122'F. PIC added cold water to the sanitizer and brought the concentration down to 200 ppm during the inspection.
Correction: Utilize only sanitizer that meets the requirements when applying to food contact surfaces. Ensure only room temperature water is used in the sanitizer basin of the 3 compartment sink.
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10/30/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are being washed, rinsed and sanitized at least once every 2.5 hours.
-Boxes observed on the floor in the storage area and in the walk in freezer. PIC stated they just received a delivery and had not put items away yet.
-Quaternary ammonium 146 sanitizer in the 3 compartment sink measured at 200 ppm.
Observed significant improvements to the facility since the previous report, excellent job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored over prepared chipped beef gravy and raw bacon stored over half & half in the walk in cooler. Both items were placed on the bottom shelf above raw chicken during the inspection.
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.
- Non-Food Contact Surfaces
Observation: The exterior of the stainless steel pans stored on the drying rack have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing station in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas noted in need of cleaning: 1. the floors under the 3 compartment sink 2. the wall and floors around the grease trap.
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
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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05/06/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-The prep cooler is no longer in service, equipment to be removed from the facility.
-Employee health policy observed, handout provided.
-Strongly recommend employees attend a food safety class, handout provided.
The person in charge was extremely compliant and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The facility is not sanitizing the equipment in the 3 compartment sink. The PIC stated that they did not know they are supposed to be using sanitizer in the 3 compartment sink and is using bleach in the rinse water then rinsing off the bleach in the 3rd basin. Discussed and demonstrated proper sanitizing procedures with the person in charge.
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 - Cold Holding* (corrected on site)
Observation: The chicken in the chicken breading was observed to be cold holding at improper temperatures. Chicken breading is left out at room temperature. The breading is being sifted once every evening. The small pieces of chicken left in the breading measured at 71'F internally. PIC sifted the breading during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Ensure breading left out at room temperature is being sifted or changed out at least once every 4 hours.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. The thermometer provided was broken and no longer works. PIC stated they have more on order.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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. Facility uses quaternary ammonium sanitizer in the 3 compartment sink. The PIC stated they did not have test strips used to monitor the concentration of the sanitizer. Bleach sanitizer is being used until the facility can obtain the quaternary ammonium sanitizer. No test strips are provided for the bleach either.
Correction: Obtain a bleach and quaternary ammonium sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven 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 following equipment have accumulations of grime and debris: 1. the wheels of both fryers 2. the hood vents above the fryers 3. the exterior of the prep table that is not in use.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of all equipment were not observed sanitized. The facility was out of sanitizer for the 3 compartment sink. PIC stated the sanitizer was on order. PIC obtained bleach and the 3 compartment sink was set up to measure 50 ppm bleach in the sanitizer basin of the sink. Proper sanitizing procedures were discussed with the person in charge.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front of the kitchen. PIC provided a bar of soap during the inspection and stated the soap used in the dispenser was coming in on the truck today.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front of the kitchen. The PIC obtained paper towels from a prep table and brought them to the handsink.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area. Observed several blown light bulbs in this area. Light was measured at 12' candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall under the prep table next to the fryers, the ceiling vents throughout the kitchen and the floors under the storage racks next to the 3 compartment sink 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.
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05/29/2013 | Routine | |
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