All of the previous violations have been corrected at this time.
No violation noted during this evaluation. | 02/12/2016 | Follow-up | |
Please call inspector within ten days as so what facility plans to do about butter and cream cheese.
Label all ready-to-eat foods with a seven day shelf life.
Make sure yogurts are covered with enough ice and replenished with ice throughout the morning to prevent an elevation in food temperatures.
Cartons of liquid egg and butter were observed sitting on the counter to prepare eggs. Eggs were 56 F. Butter was discarded before inspector was able to take a temperature. Do not remove eggs and butter from the refrigerator until they are ready to be cooked.
Post most recent food permit for the public to see.
Shell eggs have been ordered until liquid eggs are once again available. Discussed proper storage and hand washing practices when dealing with eggs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Individual butters and cream cheese cold holding at improper temperatures. Once again recommended placing ice on butter and cream cheese and only filling the pan half full.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/17/2015 | Routine | |
Individual butters on being stored in containers that are frozen over night were slightly elevated. Recommended only filling the pans halfway and placing ice on the product. Make sure that milk and yogurt stored on ice, are covered with enough ice to maintain temperature.
Training schedule for the basic food safety training course was provided to the operator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The breakfast attendant was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butter, cream cheese and milk cold holding at improper temperatures. Box of butter in the upstairs refrigerator was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the upstairs reach-in observed at 52 F.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/30/2015 | Routine | |
Small amount of build up noted on the ice deflector shield. Empty and clean ice machine.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Plumbing System Maintained in Good Repair
Observation: Hot water handle on the hand sink in the kitchen is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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07/07/2014 | Routine | |
Excellent recovery.
No violation noted during this evaluation. | 03/13/2014 | Follow-up | |
Dish machine cannot be used until it is working properly. Discussed how to properly set up the three compartment sink.
If new staff are moved from house keeping to serving breakfast, they must be properly trained.
A follow-up inspection will occur on/about March 13, 2014.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: After handling dirty dishes, observed employee handling clean utensils without washing her hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of coffee and cereal observed being stored on the floor in the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Oatmeal hot holding at improper temperatures. Hot holding unit for oatmeal does not work. Do not store oatmeal in this unit until it is repaired or replaced.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter and cream cheese cold holding at improper temperatures. These items were observed sitting out on the counter of the breakfast bar. They must be held at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: High temperature dish machine did not reach 160 F during the rinse cycle, to properly sanitize dishes. According to the dish machine thermometer, rinse temperature only reached 152 F.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Harborage conditions exist. One live and several dead ants observed in hallway dry storage.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/27/2014 | Routine | |
All violations from the previous inspection have been corrected.
No violation noted during this evaluation. | 11/06/2013 | Follow-up | |
Employee explained she broke probe thermometer yesterday. New metal stem thermometer (0-220 F range) is needed for kitchen.
Milk and yogurt must be covered with enough ice to maintain temperature at 41 F or below.
Boiled eggs must also maintain 41 F or below.
A follow-up will occur on/about November 05, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the under counter reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter reach-in.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Under counter reach-in observed with an ambient air temperature of 60 F.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice deflector shield was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice deflector shield at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Lid for storing hard boiled eggs were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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10/23/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach-in upstairs observed with an ambient air temperature of 48 F. No potentially hazardous foods observed in the unit. Do not store any PHF's in this unit until it can be repaired.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/28/2013 | Follow-up | |
Strongly recommended utilizing a new cooler just for storing bread.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigerator in the kitchen was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. All PHF's were moved to the top of the cooler.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F or below. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in upstairs observed with a temperature of 45 F.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer observed above 400 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/18/2013 | Routine | |
Less product being stored in the coolers.
All violations have been corrected.
No violation noted during this evaluation. | 02/28/2013 | Follow-up | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Do not over stock refrigerators. Recommended either not holding bread in the refrigerator or purchasing another refrigerator to ensure foods are held at the proper temperature.
Will return on/about 02/22/2013 to ensure foods are being held at the proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the true reach-in in the kitchen is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Cooler in the kitchen and reach-in in the hallway pantry was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F or below. 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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02/12/2013 | Routine | |
Quaternary ammonium sanitizer at proper concentration.
Dish machine rinse at 160+.
Foods where temperatures are not being monitored (chopped ham and salsa) must have a written procedure as to when they were placed on the breakfast bar and when they are to be discarded. Foods must be discarded within four hours.
Potatoes, bacon, and egg not to be placed on the counter to thaw. See proper thawing methods above.
Consumable ice must be dispensed with a scoop that has a handle.
Discussed and provided operator with FDA form 1-B in English and Spanish.
Critical violation must be corrected within 10 days.
Non-critical violation must be corrected within 30 days.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Observed employee dispensing consumable ice by retrieving ice with a cup without a handle.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Thawing
Observation: Improper methods used to thaw bacon, potatoes, and eggs.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with chopped ham and salsa.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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12/09/2010 | Routine | |
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