- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (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 poultry in walk in cooler stored adjacent to ready to eat foods.
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. Should have separate designated areas for all raw meat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean mix, feta cheese and garlic/oil mixtures all cold holding at improper temperatures
Correction: Discard the food that has been held in the unit for more than 4 hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All food that had been placed in this unit for less than 4 hours was moved to another unit. Operator agreed to monitor internal food temperatures for cold foods every 2-4 hours to ensure units are holding at proper temperature and to repair the unit as needed. Also, cook had been placing a number of pans of room temperature foods int he unit at the same time which could have brought the food temperatures up throughout the unit. Operator agreed to monitor this practice to ensure food temperature did not go up when loading up the unit.
- Cooling, Heating, and Holding Capacities
Observation: 3 door refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Two lowboy units have been out of servcie for some time and need repair/replacement to ensure adequate capacity in the cooking area.
Correction: Provide additional refrigeration or repair/replace existing units necessary to maintain food items at 41oF . Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and power sprayer on hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide a double check valve with atmospheric break or unhook power sprayer after each us.e Sign had been posted but nozzle was observed still on hose when not being used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning by power spraying using hose and at 3-compartment sink is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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06/15/2015 | Routine | |
Quaternary ammonia from auto dispenser at 200ppm at 3 compartment sink. Reviewed employee health policy and left handouts.
- 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). In 3 door upright refrigerator, raw chicken stored next to steak and rack of raw chicken in walk in adjacent to ready to eat deli meat--recommended barrier be built to minimize cross contamination in walk in cooler.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed pork loins--1 pound chunks in 3 door upright refrigerator at 130oF--heating up the refrigerator
Correction: Corrected by cutting pork in half and placing uncovered in walk in cooler for cooling. Recommend operator monitor/document food temperatures during cooling process on regular basis. Left sample written logs. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: In low boy refrigerator across from stove, macaroni/cheese, milk, cream all cold holding at improper temperatures for more than 4 hours-no temperature checks had been made to determine how long it had been out of temperature.
Correction: Operator discarded the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Long Term-Operator was given a written log to use to monitor/document food and air temperatures regularly throughout the day.
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06/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: In main deli case, observed cooked salmon, hciken, potato salad all cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator to repair unit and monitor the food temperatures in this unit more frequently.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Legs broken under undercounter refrigerator in front of cook line. Both were observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quaternary ammonia at proper concentration of 200-400ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Bag had run out of sanitizer feeding dispenser but employee still using 3-compartment sink.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Hose under constant pressure next to 3 compartment sink and it did not appear there was a double check valve with atmospheric break. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Operator agreed to unhook the power sprayer nozzle when not in use.
- Physical Facilities in Good Repair
Observation: Floor pitted in front of cookline is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor needs resurfacing.
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03/10/2014 | Routine | |
Generally, facility appeared to be clean and well ordered. Staff knowledgeable about food safety risk factors and how to manage them. Good use of time as a control at hot service bar. Left materials on employee health policy and recommended that staff be retrained regularly in Norovirus prevention measures. Quaternary ammonia sanitizer at proper concentration of 300-400ppm. Good personal hygiene practices observed, especially good handwashing technique and freqencies.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chicken salad in deep container had been placed out for service in closed deli case at 45-6oF (but was within proper time limit--had been started 3 hours ago). Operator had not fully cooled product prior to placing out for service. It is important to check finish temperature to ensure product fully cooled prior to placing out for service. Also recommended operator check spec sheet for blast chiller to ensure proper loading temperature-may not be able to take from oven to blast chiller.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the food thermometers were not observed fully sanitized because staff is not washing, rinsing, sanitizing every 4 hours, not just using sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumber had been contacted to repair. Plumbing systems and components shall be maintained in good repair.
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09/23/2013 | Routine | |
Generally, facility was found to be clean and well ordered. Staff was knowledgeable about employee health policy, good hand hygiene practices observed, good separation of raw meat vs. ready to eat foods. Quaternary ammonia sanitizer at 3-compartment sink at proper concentration of 300ppm from auto-dispenser. Operator also to ensure that air thermometers are operating in all refrigerators and temperatures monitored regularly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken breasts and chicken salad cold holding at improper temperatures in right undercounter refrigerator at cooking line.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Corrected by discarding and will have repaired-will not use until repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: Blast chiller unit was not operational and was observed in a state of disrepair and damaged--repair invoice had been put in 4 months ago.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the blast chiller, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Until it is repaired operator will utilize written logs to ensure time/temperature ratio standards are acheived during cooling process..
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03/18/2013 | Routine | |
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