The purpose of today's visit was to conduct a routine assessment. Please continue the following practices as a means to incorporate Active Managerial Control:
1. Maintaining hot holding and cold holding temperature logs
2. Maintaining and monitoring sanitizer concentration logs
3. Training all food employees on safe food handling practices
4. Having multiple Certified Food Managers (CFMs) on staff to make sure a CFM is available during all hours of food prep.
The following suggestions have been made:
1. Refrigerate items like watermelon and honey in order to facilitate the cooling process.
2. Immediately take temperatures of incoming food to make sure proper receiving temperatures are obtained (41F or below for cold items, 135F or above for hot items).
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: CARLISE HOT HOLDING CASE- TERIYAKI CHICKEN (131F), STEAMED VEGETABLES (123F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD RETURNED TO CATERER.
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09/03/2015 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped COCKROACHES were found in the control devices.--OBSERVED DEAD COCKROACHES INSIDE A PLASTIC TRACK ALONG KITCHEN WINDOW. OBSERVED DEAD COCKROACHES INSIDE THE CONTROL DEVICE ON KITCHEN FLOOR AND INSIDE KITCHEN CABINETS. OBSERVED COCKROACH FECES INSIDE THE KITCHEN CABINETS AS WELL.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.--THOROUGHLY WASH, RINSE AND SANITIZE THE KITCHEN CABINETS AND WALLS TO REMOVE COCKROACH FECES.
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10/14/2014 | Routine | |
Complaint states that cockroaches were observed in the kitchen and other areas of the establishment. Environmental Health Specialist (EHS) discussed the complaint with the manager. Pest control receipt for September was faxed to the Health Department prior to the complaint investigation. Manager provided EHS with pest control receipts for August and October showing treatment of cockroaches. EHS observed dead insects inside the control devices and cockroach feces inside the kitchen cabinets. EHS provided information on cockroach activity. EHS requested a thorough cleaning of kitchen cabinets and walls. EHS recommends storing food in plastic bins instead of kitchen cabinets until pest problem under control. EHS stated that all food and water must be removed,keep sinks dry and all food debris cleaned up. Establishment will continue with monthly treatments.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped COCKROACHES were found in the control devices.--OBSERVED DEAD COCKROACHES INSIDE THE CONTROL DEVICES INSIDE THE KITCHEN CABINETS. OBSERVED COCKROACH FECES INSIDE THE KITCHEN CABINETS.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.--THOROUGHLY WASH, RINSE AND SANITIZE THE KITCHEN CABINETS AND WALLS.
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10/14/2014 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved.--EHS OBSERVED THAT WHERE THE FLOOR MEETS THE WALL UNDER THE KITCHEN CABINETS IS NOT COVED. FLOORING HAS BEGUN TO PEEL AWAY FROM THE WALL.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.--OBSERVED SPRAY BOTTLE OF BLEACH SOLUTION WITHOUT LABEL.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.--CFM LABELED SPARY BOTTLE DURING TIME OF INSPECTION.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.--EHS PROVIDED TRAINING ON PROPER SET UP OF WIPING CLOTH BUCKET. CFM DISCARD CONTENTS OF SPRAY BOTTLE AND PREPARED NEW, READING 50-100 PPM.
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09/24/2013 | Routine | |
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