Reviewed the upcoming cleaning schedule, date labeling requirements, food cooling methods, and the daily refrigeration temperature logs requirement.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: A carton of raw eggs in the shells were observed stored in the refrigeration unit over an uncovered container of cooked pasta.
Correction: Store raw foods such as poultry, meat, and seafood below foods considered ready-to-eat.
- Food Packaged and Unpackaged, Food Separation, Packaging, Segregation (corrected on site) (repeated violation)
Observation: Uncovered foods in the refrigeration units.
Correction: Keep foods covered during storage.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Soiled utensils soaking in a bucket of water were in the same sink basin as an uncovered bowl of cooked rice.
Correction: Minimize the risk of cross-contamination by storing foods separate from soiled utensils, covering the foods when unattended, and only using the food preparation sink for food preparation tasks.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The salad prep unit is not maintaining a cold-holding temperature <= 41 F. (observed @ 45 F)
Correction: (The unit's thermostat was adjusted during this inspection) Maintain cold-holding food temperatures at or below 41 F.
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03/07/2016 | Routine | |
Reviewed the daily hot and cold holding temperature log requirements.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: (I reviewed proper date labeling practices with the person-in-charge). Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment, Food Contact Surfaces (corrected on site)
Observation: An employee was observed not rinsing off the soapy residue from the dishes before placing then in the sanitizer solution.
Correction: The 3-compartment sink was properly set up in the order of wash, rinse, sanitize. The employee was instructed to follow the proper order of prescrape, wash, rinse, sanitize, air dry when manually washing food contact surfaces of table ware and equipment.
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12/04/2015 | Risk Factor | |
Reviewed employee food handler card status, cleaning schedule, cooling practices, and proper storage of raw food with ready-to-eat foods.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered containers of food observed in all of the refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of flour and sugar.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 and 3-door prep units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The meat slicer's blade guard was not cleaned and sanitized after the unit was stored for use.
Correction: Clean and sanitize all parts of the food contact surfaces of the meat slicer after each food preparation task.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryer-side ventilation hood and hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: The outside dumpster was uncovered due to a missing lid.
Correction: Obtain a dumpster in good repair with properly working lids .
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: The exterior surface of the dumpster was not being maintained in a clean condition.
Correction: The refuse container and grounds adjacent to the container are to be maintained clean and sanitary.
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08/11/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 05/07/2015 | Follow-up | |
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employee observed plating ready-to-eat (RTE) salad lettuce and fixings with her bare hands.
Correction: (salads voluntarily discarded) Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The foods that require time/temperature control for safety (TCS) were cold holding in the 3-door prep unit at improper temperatures.
Correction: (Refrigeration technician notified and is scheduled to arrive at the restaurant within the hour) The foods that were maintaining a holding temperature above 41 F and did not exceed 70 F for up to 6 hours were relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All other TCS foods were voluntarily discarded.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Pork BBQ hot holding at improper temperatures in the hot hold cabinet.
Correction: (Current batch of pork BBQ voluntarily discarded) Due to the concern of the product drying out while being held in the hot hold cabinet > 135 F, the pork and beef specials will use the 4-hour "use by" or "discard" time as the public health control. Each batch held hot below 135 F will be monitored and recorded in a log book.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The greenbeans were overstocked while being stored on the stram table for hot holding.
Correction: Do not overstock food containers. 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.
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05/06/2015 | Routine | |
Reviewed the following with the person-in-charge: bucket lid reuse restrictions, work order for the missing walk-in refrigerator fan guard, proper refrigeration cold holding temperatures, cooling methods used by this kitchen staff, and employee food handler card status. Good employee food safety practices demonstrated during this inspection.
No violation noted during this evaluation. | 01/06/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Reviewed food handler cards. Good food safety knowledge demonstrated by employees. Good hand washing methods observed. Left info on FHC, CFM and recert classes. Left info on upcoming changes to the code. Issued Permit.
- Critical: Cooling* (corrected on site)
Observation: TCS food (BBQ) in walk-in noted not being adequately cooled to prevent the growth of harmful bacteria.CFM discarded all containers of this product and will instruct staff of correct method for cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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05/08/2014 | Routine | |
Other temperatures taken: Cold Holding: Cut spinach 40 F, Shredded cheese 41 F, Cole slaw 40 F, Potato salad 36 F. Discussed the following with the CFM: 1. Observations, 2. Cleaning schedules, 3. Miscellaneous cross contamination issues, 4. Storage of food container, tableware and utensils, 5. Allergen awareness.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The exterior of equipment, the surfaces of the tableware storage carts.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors of the walk-in cooler and freezer were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: The ventilation/air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed cleaning chemical container being stored directly over clean tableware and was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/04/2014 | Routine | |
Kitchen maintained clean and organized at time of inspection. Good managerial control observed. Discussed cooling and reheating methods. Good handwashing observed by employees. Reviewed food handler cards and discussed employee health policy.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (toast) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions at the Dishmachine.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Water was not reaching 120F. Water at 110F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Vents above fryers observed soiled.
Correction: Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
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07/31/2013 | Routine | |
Temperature of water to dish machine to be increased to reach 120 F
Reviewed food handler cards and discussed employee health policy.
All hand sinks to have soap, towel's and trash cans
Liners to be removed from shelves in walk-in (CDI)
Light to be installed over slicer - light meter read < 50 ft candles
Gap to be sealed under hand sink in back room
Faucet to be repaired at mop sink
Consumer advisory to be added to menu for fried eggs.
Discussed menu items
Recommended for Permit.
No violation noted during this evaluation. | 05/06/2013 | Pre-Opening | |
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