The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer dishmachine: 75 ppm.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp in overfilled container immediately next to cooked peas in prep cooler CL.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: Chef changed location of raw foods in prep cooler.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: beef and cabbage soup stored over steam table rather than submerged in steam table and at improper hot holding temperature: 120 degrees F: chicken in CresCor hot holding cabinet: 120/126 degrees F
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. NOTE: Chef submerged containter of soup into steam table, and raised temperature of CresCor hot holding cabinet.
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11/30/2015 | Risk Factor | |
The purpose of this visit was to follow-up on the performance of the walk-in and 3 dr prep coolers after the initial inspection on 6/15/15. Both ambient temperatures and food temperatures were found to be satisfactory at the time of the inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of prep and undercounter coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/16/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 50 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF SERVICE INVOICE FOR PREP AND WALK-IN COOLERS TO HEALTH DEPARTMENT WITHIN 24 HOURS AS DETAILED ABOVE.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: short ribs/corn on cob in steam table: 92/91 degrees F. Roasted chicken in CresCor hot hold cabinet: 122
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: Food in steam table determined to be out of temperature > 4 hours and was voluntarily disposed. Food in hot hold cabinet was determined to be out of temperature <2 hours and was heated to >165, then held at required hot hold temperature.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw shrimp/ raw calamari/ raw mussels/ raw beef/ raw tilapia/ raw chicken in 3 dr prep cooler CL: 47/48/45/46/47/47 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: All TCS food in 3 dr prep cooler was volutnarily disposed.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 dr prep cooler CL, Walk-in cooler.
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. NOTE: Provide service invoice for coolers to Health Dept. within 24 hours.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of prep and undercounter coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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. NOTE: Discussed with PIC who had paper towels provided.
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06/15/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: SANDWICHES WERE CUT THEN HANDLED WITH BAREHANDS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. FOOD EMPLOYEE WORE GLOVES.
- 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: BEANS, COOKED BEEF, POTATOES, AND CHICKEN TAMALES STORED IN THE WALK-IN-COOLER WERE NOT DATEMARKED.
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. DATEMARKED FOOD.
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11/26/2014 | Risk Factor | |
Additional temperatures:
(1) Salad bar: (1) cantaloup at 42F (2) sliced tomato at 41F
(2) 2DR True Display Cooler: horchata at 35F
(3) 2DR Continental Cooler: raw sausage at 37F
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: BROWN WALK-IN-COOLER#1 (1) RAW BEEF ABOVE RAW TILAPIA (2) RAW TROUT ABOVE SWEET POTATO FRIES (3) RAW CHICKEN ABOVE RAW BEEF TONGUE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. REARRANGED FOOD
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED UTENSILS AT DESSERT STATION STORED IN ROOM TEMPERATURE WATER.
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. DISCARDED WATER
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: BEEF SOUP cooling for 4.5 hours in the BROWN WALK-IN-COOLER #2 observed at 94°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. MOVED TO FREEZER
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: BROWN WALK-IN-COOLER #2 (1) OBSERVED COOKED PASTA COOLING WITH THE LID ON FOR 2 HOURS AT 71F (2) OBSERVED LARGE POT OF BEEF SOUP COOLING FOR 4.5 HOURS AT 94F.
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 was found hot holding at improper temperatures using a calibrated food temperature measuring device: ROAST CHICKEN IN CRESCOR HOT CABINET AT 121.
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. ADJUSTED THE TEMPERATURE ON THE UNIT
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ROOM TEMPERATURE (1) TOMATO & ONION SAUCE AT 76F (2) PARSLEY & GARLIC IN OIL MIXTURE AT 78F
Correction: 3DR CONTINENTAL PREP COOLER (3) CUT TOMATO AT 44F (2) RAW CHICKEN AT 44F.
- 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: BROWN WALK-IN-COOLER #2 (1) PORK CHOPS (2) BEANS
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. DATED
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR CONTINENTAL PREP COOLER AT 55F.
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. PLEASE FAX A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the (1) 2DR CONTINENTAL PREP COOLER (2) ON TOP OF THE CART (3) 3DR SUPERIOR PREP COOLER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/19/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All critical violations must be corrected within 10 days and no later than the time of next inspection.
* Please email or fax documentation of implementation of record keeping and date marking system for shellstock tags.
- 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)
- 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 entering the establishment to begin shift.
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. Discussed with CFM and employees at time of inspection.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Salt, Sugar, Oil, Vinegar, Spice.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed no chlorine sanitizer at time of inspection.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Plastic and metal food containers on back prep-line were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Discussed with CFM.
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12/31/2013 | Routine | |
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