- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Food service worker handled food containers, picked box up from floor and continued to use the same golves to handle food containers.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH MANAGER
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 comp. sink with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.CORRECTED & DISCUSSED WITH MANAGER
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen & service area being used for food prep. and dish washing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER
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10/21/2015 | Risk Factor | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. MGR. FAILED TO TRAIN DISHWASHER IN PROPER DISHWASHING PROCEDURES.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. ORAL & WRITTEN INFO. PROVIDED.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. CFM. Failed to acquire knowledge of what are proper food storage temperatures and thereby failed to train her employees.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Certified Food Mgr. washed hands for about 5 seconds in cold water.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRITTEN INFO. PROVIDED.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Frozen Food Maintained Frozen (corrected on site)
Observation: Frozen foods not maintained at proper temperature. Box of Tilapia Fish (over 20 peices) labeled keep frozen was in unit #2.
Correction: Stored frozen foods shall be maintained frozen. Items bagged and put in freezer.
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04/17/2015 | Routine | |
Grease Trap at 3-Vat Sink in Kitchen.
Sanitizer for 3-Vat Sink and Wiping Towel Buckets: Chlorine > 50 ppm.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Hose attached to mop sink spigot extended below upper potential water fill of basin, without an air gap or backflow preventer installed.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. PIC agreed to cut hose so it ends more than one inch above basin surface when filled with water.
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11/19/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer in 3 vat sink: 200 ppm. Discussed cooling methods with PIC and provided cooling fact sheet.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Roasted turkey (2x)/ cooked breaded tilapia on steam table front service line: 110,107/127 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Steam table was not turned on at the start of the inspection. PIC turned on steam table and agreed to raise temperature of turkey and fish to 165 degrees F prior to maintaining at 135 degrees F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hard boiled eggs that had been cooled in ice water wather than air cooled in basket at front service counter: 77 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Eggs determined to be out of temperature approximately one hour and were relocated to a cooler.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a mop sink faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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06/27/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: pre-cooked beefsteak for steak and cheese subs, prepared Friday (3 days ago), in True 3DR Prep Cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CORRECTIVE ACTION: CFM MARKED CONTAINER.
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12/09/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Swiss and Provolone cheeses sliced on site on 6/6/13, over 24 hours, still in walk-in cooler but not daqtemarked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CORRECTIVE ACTION: DATE MARK SLICED CHEESES AND ALL OTHER FOODS PROCESSED ON SITE AND KEPT OVER 24 HOURS WITH CORRECT DATE MARK.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: table mounted can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTIVE ACTION: CLEAN THE CAN OPENER.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/07/2013 | Routine | |
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