The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control with the person in charge.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES STORED OVER THE FOOD THAT IS HOT HOLDING.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. MANAGER REMOVED THE BEVERAGES FROM THAT LOCATION AND PLACED A COVER ON THEM.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are (damaged): OBSERVED TORN GASKETS ON 1 DR TRUE REACH IN REFRIGERATOR NEXT TO GRILL.
Correction: REPAIR OR REPLACE GASKETS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/07/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. During the inspection it was noted that there a consumer advisory is not posted on the breakfast menu board. Customers may ask for eggs to be cooked to order therefore the menu board requires an advisory to serve as a notice that if they are not fully cooked it may result in a food borne illness. This violation was corrected during the inspection.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Eggs on the breakfast menu board
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. THE OWNER ADDED THE CONSUMER ADVISORY TO THE BREAKFAST MENU BOARD DURING THE INSPECTION.
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08/28/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
EHS provided a thermometer to the certified food manager. Provided information about active managerial control.
The establishment is organized and clean. Thank you.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS PROVIDED A THERMOMETER TO THE MANAGER.
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03/03/2015 | Routine | |
The inspection went well. Datemarking is well in place. Handwashing is being done as necessary. Adjust the water heater as indicated above. The next inspection will be in approximately six months.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Employee put hat on. Food employees shall wear hair restraints such as hats, visors or hair nets.
- Sanitizer Test Kit Required (corrected on site)
Observation: There was not a test kit for the chlorine sanitizer.
Correction: Provide a chlorine(bleach) test kit to check the concentration of the sanitizer solution. Operator was given a test kit.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The hot water measured at the 3 vat sink was less than 110F.
Correction: Adjust the temperature of the hot water at the 3 vat sink to be 100F or above. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
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08/05/2014 | Routine | |
Today's visit was for the purpose of conducting a standardization training. There are no violations or corrective actions recorded during this inspection. Thank you for your time.
No violation noted during this evaluation. | 02/12/2014 | Training | |
The purpose of this visit was to investigate a complaint of smoking observed at the facility. A RFA inspection was conducted on this date. Smoking was not observed in the facility at the time of this inspection. The operator was instructed to post No Smoking signs in the restaurant. The complaint is unconfirmed.
No violation noted during this evaluation. | 08/22/2013 | Complaint | |
Do not stack containers on top of each other in the top of the sandwich prep units. The cold comes from the bottom of the pans. The cold will not reach the top container enough to keep the food at 41F or less.
It was observed for the third time that employees responsible for food preparation do not have hair restraints (hats). Provide hair restraints(hats) for all employees preparing food.
There was not a test kit chart to compare the test strip to measure the proper concentration of the chlorine sanitizer. The papers were also old and not very responsive to the chemical solution. Provide a full chlorine test kit to be used to measure the sanitizer concentration.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed cooked bacon sitting out in an uncovered container.
Correction: All food must be covered when being stored.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: Sliced deli meat in lowboy prep refrigerator was not datemarked.
Correction: If food will be prepared and used beyond 24 hours, it must be datemarked to indicate when the food was prepared and/or when it must be disposed of. Flat trays may be datemarked by the tray rather than individual packages.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: The chlorine sanitizer solution was observed at less than 50ppm.
Correction: Use a test kit, with color chart, to determine if the concentration of chlorine is within approved limits. The correct concentration of chlorine santizer (bleach) is 50-100ppm.
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08/22/2013 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation regarding two complaints of smoking by employees and bare-hand contact during food preparation. At the time of this inspection, there was no smoking observed and the food service employee preparing sandwiches was properly using single-use gloves during food preparation. The complaints were unconfirmed at this time.
Fax a copy of the invoice for the service on the Delfield 1DR refrigerator to the health department within 5 days.
It was noted that the parking lot was blocked, making for less business over the last couple of days, including the day of inspection. Adjust the amount of food you put at the cookline depending on the amount of business that is expected.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site was not observed to be date marked: tuna salad, chicken salad in the walkin refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Sanitizer Test Kit Required
Observation: There is not test kit for the chlorine chemical sanitizer (bleach).
Correction: Provide a test kit to be used to monitor the concentratin of the sanitizer solution.
- Equipment / Good Repair / Operation
Observation: The Delfield 1DR prep refrigerator at the cookline was not maintaining 41F or less ambient air temperature.
Correction: Service the refrigerator. The fact that it needs to be unplugged to make it defrost indicates that there is a problem. DO NOT USE this refrigerator for the storage of potentially hazardous foods until it has been serviced. There is adequate refrigeration available without the use of this refrigerator.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine chemical sanitizer solution was in excess of manufacturer's recommended levels (50-100ppm). Measured concentration was in excess of 200ppm.
Correction: Monitor the concentration of the chlorine concentration with a sanitizer test kit. Use the bleach at the recommended levels (50-100ppm).
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06/26/2013 | Complaint | |
The purpose of this inspection was to verify that appropriate steps were taken to bring refrigeration practices into compliance. The refrigerators in question are now maintaining 41F or less ambient air temperatures. All tested foods from the various refrigerators were cold holding at temperatures less than 41F.
In discussion with the owner, it was recommended that at least for a period of a week, a temperature log be kept to check the temperatures of the walkin, the 3DR prep refrigerator and the 1DR refrigerator. Take the temperature first thing in the morning and also at early afternoon (after lunch). It was also recommended to take the temperature of at least one food in those refrigerators.
It is also recommended to store the canned tuna in the walkin refrigerator. When the tuna salad is prepared it will be made with cold ingredients and the cold holding of 41F will be easier to maintain.
Thank you for your responsiveness to the issues raised during the inspection yesterday.
No violation noted during this evaluation. | 01/11/2013 | Follow-up | |
This was a routine inspection. The two refrigerators must be serviced within 24 hours. Potentially hazardous food was moved to a freezer in order to keep the food at 41F. Contact the health department within 3 hours to give the status of the service on the refrigerators.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, or (3) being reheated.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee putting gloves on before washing hands. Second employee was observed getting ready to put gloves on before washing hands.
Correction: Employees are to be instructed as to when to wash hands. Person in charge instructed employee #1 to wash hands. EHS asked employee #2 to wash hands.
- Hair Restraint Effectiveness
Observation: Observed food handler without hair restraint.
Correction: All food handlers must provide some means of hair restraint - hat, tie-backs, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: meat sauce
Correction: Meat sauce was re-heated to 165F. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F .
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Tomatoes, tuna salad, boiled eggs were observed at 47F at prep top refrigerator.
Correction: All food must be stored at 41F or less. Tomatoes, tuna and boiled eggs were moved to freezer to cool quickly.
- Equipment / Good Repair / Operation
Observation: Walkin refrigerator and 3DR prep refrigerator were not maintaining 41F or less ambient air temperature.
Correction: All refrigerators must maintain 41F or less ambient air temperature. Service the refrigerators.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed strainer screen in bottom of kitchen handsink. Handsink was being used as dump sink.
Correction: The handsink is to be used only for washing hands. Screen was removed from sink.
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01/10/2013 | Routine | |
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