The PIC readily corrected many violations during the inspection and was very helpful. Thank you!
A handwash sign was left with the PIC today.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash hands after handling raw foods and before donning clean single use gloves in the kitchen.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Uncovered employee glasses were observed on the prep table in the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. An employee was observed handling a sandwich with bare hands in the kitchen area.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw salmon was observed stored directly above RTE foods in the RIC in the kitchen.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Miscellaneous Sources of Contamination
Observation: Hanging fly traps were observed directly above cooked crabs in the kitchen.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Steamed collard greens were noted not being adequately cooled to prevent the growth of harmful bacteria. The temperature of collard greens prepared the previous evening was recorded at 52 F (with the inspector's thermometer) in the WIC. The collard greens were voluntarily discarded by the PIC.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Wood, Use Limitation (corrected on site)
Observation: A wood spatula used to mix collard greens was observed in the kitchen area. The PIC discarded the wood spatula.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wash cloths were observed under a cutting board used for raw chicken in the kitchen area. Only single use items can be used to hold cutting boards in place.The nonfood contact surface of the wash cloth 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.
- 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed reused as scoops in the bulk container of chicken breading in the rear storage area.
Correction: Discontinue the reuse of single-use containers in food storage containers. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal cart in the raw chicken cutting room has accumulations of grime and debris.
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 pans were found stacked while wet after cleaning and sanitization on shelves in the kitchen.
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.
- Physical Facilities in Good Repair
Observation: The wall under the mop sink is not maintained in good repair. A hole was observed in the wall under the mop sink in the kitchen area.
Correction: 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 wall above the three-compartment sink is 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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04/30/2015 | Routine | |
Overall observed facility to be very clean and very well maintained during today's inspection.
Left handouts with the person in charge covering topics such as cooling, holding and cooking temperatures, and upcoming food safety classes.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw salmon stored above raw carrots and raw chicken stored above baked potatoes.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed a spray bottle of cooking wine stored in the reach in cooler.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bags of rice and potatoes observed stored on the floor in the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several plastic drinking cups 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 (corrected on site)
Observation: Stacks of soufle cups were found stored unprotected at the hand sink in the front service area. PIC relocated the soufle cups to several inches away from the sink.
Correction: Store soufle cups in the original protective package to protect from contamination until used.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of various cleaning chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/05/2014 | Routine | |
Discussed the following items with the Person in Charge during today's inspection:
1. Facility has made significant improvements in several areas since the previous inspection. Thank you!
2. Some new equipment has been added, including additional hot holding wells, a hand sink next to the front line serving area, and a display reach in cooler. When new equipment is added, please ensure the health department is notified and manufacturer specification sheets are supplied to the Environmental Health Specialist. All equipment observed during inspection appear to meet requirements.
3. In general, facility appeared clean and well maintained during today's inspection. Thank you!
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoops used to dispense rice stored in standing water at room temperature. PIC moved the scoops to be stored in the rice with the handle up.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the plastic grocery-style bags used to store food is not safe.
Correction: Repair or replace the bags with bags approved for food contact to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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: an ice cream scoop and a potato masher.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine were observed soiled with grime and debris.
Correction: Clean the surfaces of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several insert pans and food storage containers 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.
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05/06/2013 | Routine | |
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