- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Cooling* (corrected on site)
Observation: Pasta not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/13/2016 | Routine | |
Disconnect spray nozzle from hose, when not in use.
Sheet trays on speed rack used to hold foods should be changed or washed, rinsed, and sanitized every four hours.
Discussed food storage order of food in the refrigerator.
- Non-Food Contact Surfaces
Observation: Speed rack used to hold sheet trays is in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/11/2015 | Routine | |
Provided operator with a copy of FDA form 1-B in English.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Recommended making less product to ensure product can be cooled in required time frame. Also recommended placing product in the freezer for more rapid cooling. Ambient air temperature of the Turbo Air reach-in was also observed elevated due to hot food being placed in the refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Temperature Measuring Devices
Observation: Thermometers are needed for the kenmore freezer, Vulcan meat cooler and the chest freezer in the dry storage area.
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.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Repair faucet to ensure that the three compartment sink can be supplied with water of at least 110 degrees F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
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04/03/2015 | Routine | |
Notes:
1. Thermometers needed a slight calibration adjustment, which was taken care of during the inspection.
2. Much better temperature control today!
3. Suggest using whole cherry tomatoes in the salad on the serving line to eliminate the need to keep sliced tomatoes under 41 F. Whole tomatoes are NOT temperature control for safety products -- only sliced.
4. Provided Spanish ServSafe flyer to PIC
5. Provided additional copy of FDA form 1-B on employee health. Quizzed two employees, but no signed forms were present on-site. Suggest also posting the policy.
6. Since the soup in the MUT cooler is taken in/out continuously, facility may want to store it on an ice/water bath to help more effectively regulate the temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes in salad on the serving line and soup in the bottom of the MUT cold holding at improper temperatures. Tomatoes measured at 52-57F, and soup measured at 44F.
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.
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12/01/2014 | Routine | |
Staff need to continue studying the basic food safety handouts that were provided. The owner also has a Serv Safe book that staff need to be utilizing. A demonstration of knowledge test was given to two staff members and the test will be given again during the next routine inspection to check for progress.
All other violations noted on 7/3/14 have been addressed in the following ways:
Sanitizer mixed up and in use in the kitchen.
Soup is being made in small quantities and cooled down. Stored in the bottom of the MUT cooler.
Better temperatures in the right WIC today.
No foods found sitting out at room temperature. Staff understand that only a small quantity of any food should be pulled out and handled at any one time.
Proper hand washing noted today.
Raw foods stored in the proper order underneath ready-to-eat foods.
Discussed the need for wearing gloves when preparing any produce to be used in salads.
Discussed the possibility of installing an air curtain in the right WIC.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the significance of the relationship betweeen the holding time and temperature of potentially hazardous food and foodborne illness. Raw chicken and a chicken broth soup left out of refrigeration for extended periods of time. Poor and improper hand washing practices and incorrect washing down of food contact surfaces observed.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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07/14/2014 | Follow-up | |
Recalibrate all of the facility's thermometers. Chlorine sanitizer in the 3-vat sink mixed up correctly. Additional training materials in Spanish were provided.
Notes:
1. Signed copies of the employee health policy need to be kept on file for all staff.
2. Train everyone in basic food safety knowledge! Educate on proper hot/cold holding, cleaning/sanitizing, proper handwashing.
3. Staff must wear hats or hairnets.
4. Lower the thermostat on the right WIC.
5. Keep all food up off the floor.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship betweeen the holding time and temperature of potentially hazardous food and foodborne illness. Raw chicken and a chicken broth soup left out of refrigeration for extended periods of time. Poor and improper hand washing practices and incorrect washing down of food contact surfaces observed.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Hands also observed being rinsed in the food preparation sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling trash and raw chicken before returning to preparing food and handling equipment in the kitchen.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. None of the kitchen staff were wearing any type of 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin (beef) stored over ready-to-eat (RTE) food (cooked noodles)in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer buckets mixed up for use and they were most definitely needed (for cleaning up food prep tables from processing raw chicken).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Pans of cut vegetables in the bottom of the left WIC and pans of chicken in the kitchen area were stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken broth/soup )prepared in the morning was stored on a cart near the grill) hot holding at improper temperatures. Large container of rice left sitting outside of the cooker.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Large quantities of raw chicken out in the kitchen and all raw meats in the WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer that is kept in the right WIC is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: all of the knives and peelers stored on the magnetic strip by the sink had food debris/residues on them.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under the grill there was a heavy accumulation of burnt off residues.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front sink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/03/2014 | Routine | |
Cooked chicken is no longer being held in the hot box. Chicken is only being grilled when needed to resupply menu items on the serving line.
Rice and breaded chicken are being prepared in smaller batches so cooling of the product will not be necessary.
Grill area has been cleaned of carbon build-ups.
No violation noted during this evaluation. | 03/19/2014 | Follow-up | |
Adequate thermometer, bleach sanitizer, 3-vat setup, and test kit. Reviewed employee health. Signed FDA 1-B forms kept on file.
Notes:
1.Have the Metro Holding cabinet unit serviced and replace any worn door seals. Take measures to get the hot holding temperature HIGHER.
2. Rice and breaded chicken cooked this morning had been left out for use per discussion with staff, and only recently placed under refrigeration. If there's a chance that not all of the product will be used in 4 hours staff must taken measures to ACCELERATE the cooling process. Food cannot sit out at room temperature for 5 hours after cooking and then be placed under refrigeration to cool. A total of 6 hours is allowed for foods to be cooled from 135 F to 41 F or less.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods (shell eggs) of animal origin stored over ready-to-eat (RTE) food (cooked pasta) in the refrigeration unit. Raw chicken stored over raw shrimp.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cut vegetables were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling*
Observation: Cooked rice and breaded chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Grilled chicken stored in the hot box is hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the grill has accumulations of grime/debris/carbon build-ups.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/11/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Hot holding cabinet was adjusted to higher temperature and operator to monitor unit and food during the day.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Grilled chicken hot holding at improper temperatures.
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* (corrected on site)
Observation: Cooked rice found on the shelf cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to walls and hanging loose.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot holding cabinet and front cold drinks refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill has accumulations of debris and heavy carbon build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from both handwashing sink was measured at a temperature of 92 F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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10/18/2013 | Routine | |
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health.
The thermostat was lowered on the 2-door Turbo Air RIC while the inspector was present, and the air temperature of the unit did drop below 41 F. Continue to monitor the unit to ensure it is capable of maintaining proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw meats in 2-door BA cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: 2-door Turbo Air RIC was not maintaining ambient or product temperatures below 41 F.
Correction: Lower the thermostat immediately, and limit in/out traffic. 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/31/2013 | Routine | |
Adequate thermometer and chlorine test kit. Make sure sanitizer water in the 3-vat sink and wiping cloth bucket is changed out at least every 4 hours, and more frequently if water appears cloudy/heavily soiled. Water tested weak today and was re-mixed upon request. Reviewed employee health.
No violation noted during this evaluation. | 02/20/2013 | Routine | |
Adequate thermometer, 3-vat sink setup, bleach sanitizer water in kitchen area, and test kit. Bleach/soapy water bucket in the customer area was way too strong at 200 ppm+ and was remixed upon request. Reviewed employee health.
Notes:
1. Make sure the soda dispenser nozzles are removed from the machine and cleaned routinely.
2. Breaded chicken is cooked three times and is stored under refrigeration after the first step of cooking.
3. Make sure the temperature of rice is controlled when awaiting further cooking for fried rice.
4. Blackened flounder is only cooked to order and not hot held on the steam table. Beef and vegetables is also served. All other dishes contain chicken as the meat.
5. Make sure the chlorine test kit is being utilized for all sanitizer water.
6. Employees should not eat in the kitchen area. Drinks with lids and straws can be consumed, but all eating should take place outside of the facility.
No violation noted during this evaluation. | 02/14/2012 | Routine | |
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