This visit was made to conduct a routine food safety evaluation. The following issue requires attention:
1. Please ensure that the employees working in this station are properly washing, rinsing and sanitizing all food contact surfaces and equipment. Equipment and utensils should not be rinsed after being sanitized. They should be allowed to air dry.
*Repeat Observations are Subject to Civil Penalty
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Through discussion with Person in Charge of the Holland Pub station, he stated that he is rinsing food contact equipment with water after dipping them in the sanitizing solution.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Sanitizing must be the last step in the washing process. After allowing equipment to sit in the sanitizing solution for the appropriate amount of time the equipment should be allowed to air dry. Do not rinse after sanitizing. Instructed Person in Charge on correct procedure.
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02/17/2016 | Routine | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for QUATS sanitizing solution. Employee only dipped equipment in sanitizer followed by rinsing equipment. Employee was instructed to leave equipment immersed for 30 seconds followed by air drying.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink. Hand soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the pub area. Provide pest control in the pub area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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06/29/2015 | Routine | |
| No violation noted during this evaluation. | 12/17/2014 | Routine | |
No violations noted
No violation noted during this evaluation. | 04/09/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Provide paper towels at bar handsink (corrected)
- It is the expectation that all employees know all BIG 5 foodborne illnesses and all reportable symptoms
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employee did not know all BIG 5 illneses or all reportable symptoms. Employee Health poster provided
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper towels at handsink in bar)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/09/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
No violations were observed during the evalution.Good hand washing was noted, and good controls over the washing of milk jugs was also observed.
No violation noted during this evaluation. | 03/29/2013 | Routine | |
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