The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handout on Time as a Public Health control as a future option for the short breakfast period, cooling log and sign and handouts on Active Managerial Control. Dishmachine is chemical sanitizer.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Observed dishwasher wearing single use gloves handle dirty dishes and then transition to remove cleaned and sanitized dishes from dishwasher without first removing gloves, washing gloves and placing a new pair of gloves on.
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, MANAGER DISCUSSED WITH EMPLOYEE WHO PLACED HANDLED CLEANED DISHES BACK IN THE DISHWASHER AGAIN.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------observed two trays of cooked potatoes that were cooling covered tightly in the Walkin Cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:------------hash browns at 117-134F at steam table.
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. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) sitting out at room temperature on an inadequate amount of ice were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Shredded cheddar cheese at 59-63F.
2) Diced ham at 45F,
3) Pasteurized liquid egg at 53F & 55F.
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. DISCARDED.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. EGGS WERE RETURNED TO WALKIN COOLER AS WERE OUT AT ROOM TEMPERATURE ABOUT 2 HOURS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the current 2015 permit to operate in a conspicuous location.------Observed the 2013 and 2014 permit posted in the dining room. Observed the 2015 permit posted inside of the kitchen.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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07/02/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: Employee Health handouts in Spanish (for future use), food safety and glove usage poster, hand washing sign and active managerial control. EHS also observed a drawer of utensils that were no longer used in need of cleaning. EHS recommended to CFM that utensils should to be cleaned and sanitized and possibly wrapped in plastic to prevent utensils from getting dusty or covered with food debris and to prevent utensils from attracting pests.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate, food and food contact surfaces or utensils.------Observed open cup of coffee stored directly above cutting board being used for food preparation.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CFM MOVED DRINK TO OFFICE.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed the employee responsible for dishwashing wearing single-use gloves handle and load dirty dishes and utensils and then with the same single-use gloves handle and put away cleaned and sanitized dishes after a cycle in the dish machine.
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. EHS DISCUSSED WITH EMPLOYEE AND EXPLAINED THAT AFTER HANDLING DIRTY DISHES, SINGLE USE GLOVES NEED TO BE DISCARDED AND HANDS WASHED BEFORE PLACING A NEW PAIR OF GLOVES ON. EHS ALSO RECOMMENDED TO EMPLOYEE TO PUT THE DISHES THAT WERE HANDLED THROUGH THE DISH MACHINE AGAIN. EMPLOYEE COMPLIED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGN TO MANAGER.
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02/12/2015 | Routine | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice cream scoop found stored in standing water in a cup.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. After each use, soak the wet wiping towel in sanitizing solution. do not leave the wet towels on top of tables, counters, or cutting boards.
- Equipment / Good Repair / Operation (repeated violation)
Observation: One of the plate warmer lids is missing a handle .
Correction: Repair or replace the missing handle on the lid of the plate warmer.
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the waste disposal compartment at the 3-compartment sink is coated with grease and debris.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Light Bulbs / Locations where Shielding is Required
Correction:
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the single service items and chemical storage dry storage room/closets located next to the elevator.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Install more lighting in this areas.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. Fruit flies noted in the kitchen areas.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Clean the floor drains in the kitchen properly and have pest control services to treat the affected areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under stove, tables, refrigerators,shelves, steam tables, and other stations equipment throughout the facility is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors often to prevent debris and dirt build-up. clean the floors along the base of the walls properly.
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11/14/2014 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following dented canned food cans were found among food supplies and not separated to be returned or to be discarded: Red roasted peppers, Red pimientos.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. ( Removed and discarded)
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Blue cheese, Hummus, sour cream, etc inside the walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. (Items were date marked during the inspection).
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08/06/2014 | Risk Factor | |
- 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: sausage patties and sausage links
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. ( reheated)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: fat free milk=43-F, whole milk =43-F, yogurt = 43-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. (relocated to an other unit temporarily)
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Glass door beverage refrigerator at the wait station.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. (Temp adjusted to a lower level, milk and yogurt relocated temporarily)
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: The bottom shelf inside the reach-in freezer was observed soiled and in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.(cleaned)
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The ceiling of the cavity 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. (cleaned)
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: White microwave oven and white reach-in refrigerator at upper floor serving station
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Physical Facilities Good Repair
Observation: Observed that the floor inside the walk-in freezer is damaged and also presents a trip hazard.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the broken floor area at the entrance of the walk-in freezer.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the deep fryer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor in this area more frequently to prevent grease and debris accumulation.
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02/19/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. raw pork stored over vegetables in the walk-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half creamer =45-F, 44-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.
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08/15/2013 | Risk Factor | |
- Sanitizing Solution Test Kit Accurate & Used (corrected on site) (repeated violation)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: rubber spatulas
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (discarded)
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse containers/dumpsters was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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03/22/2013 | Routine | |
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