This visit was made to follow up to the routine food safety evaluation conducted on January 27, 2016. The following corrective actions have been taken:
1. The Dairy Walk in Refrigerator and the prep unit #32 in the deli/pizza area were repaired and are both maintaining temperatures of 41°F or below. Thank you for repairing these unites
Note: Please service the exhibition station on the cookline. There is a heating element that is turned on over items that are being held cold. The heating element should be turned off so that the food is maintained cold. Currently the food being held there was below 41°F.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed a food employee eating with gloves on in a food prep area in the deli/pizza prep area.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
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02/01/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Two refrigerators, the prep unit #32 in the pizza/deli area and the Dairy Walk in Refrigerator need servicing to maintain temperatures at 41 °F or below. Please do not store any Time/temperature Control for Safety Foods in either of these units until they are serviced. A follow up visit will be conducted in approximately 3 business days to verify.
2. The prep unit at the cook line next to the grill is operating warm due to the light above the unit emitting heat. Please do not store any any Time/temperature Control for Safety Foods (TCS foods) in this prep unit until it can maintain temperatures of at least 41°F or below.
3. Please ensure that all food employees are eating in areas separate from food preparation areas to avoid any possible contamination.
Note:
- The facility is using a veggie wash solution and has test strips for it. Please start to use the test strips to monitor the concentration of the solution to ensure that it is as per the manufacturer's standard.
*Repeat Observations are Subject to Civil Penalty
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed a food employee eating with gloves on in a food prep area in the deli/pizza prep area.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: boiled eggs out of shell on service line were at 47-60°F
Correction: cooked sausage and ham on pizza prep station #32 were at 46°F and 47°F
- Mops in Air-dry Position (corrected on site)
Observation: Observed that the mops were not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Person in Charge hung up mops to air dry.
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01/27/2016 | Routine | |
This visit was made to conduct a routine inspection. The following items need long term correction: Train employees on EHP.
- 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: the FPM is not aware of the reportable illnesses. EHP gave the FPM the EHP decision tree
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash his hands before putting on gloves. EHS instructed the employee to was his hand before putting on gloves. Employee must wash hands between handling soiled and clean dishes.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- 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. (dish washing area) Open drinking cups were discarded during the inspection.
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 item
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Produce improperly stored on the milk crates. A dunnage rack was provided in the hallway. Provide a second dunnage rack in the walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: breakfast sandwiches. The sandwiches were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: eggs and lettuce in the grill cooking area. The food were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the speed racks in unit # 8, the ice machine, the interior of refrigeration units in the grill cooking area, and the refrigerator in the pizza prep area.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Low ssanitizer was observed at the 3 compartment sink. The PIC added Quats to existing sanitizer. Corrected to 200ppm.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the mop sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the floor in the walk-in is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor and the vent in the kitchen and dishwashing area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/15/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: Foods were observed cooling while tightly covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
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06/17/2015 | Routine | |
Discussed employee health, cooling methods, time as public health control methods with person-in-charge and employee.
Note: To facilitate heat transfer from the surface of the food, keep food containers uncovered when the foods are cooling.
Chicken spinach flatbread and pizza in service area should follow time as public health control procedure.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
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03/11/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items shall be corrected within 30 days:
1. Need to provide 50 foot candles of light at griddle, exhibition cooking area and prep unit at back corner. (any surface used for food preparation shall have 50 foot candles of lighting on the work surface)
Approved to operate.
No violation noted during this evaluation. | 11/21/2014 | Pre-Opening | |
| No violation noted during this evaluation. | 11/21/2014 | Routine | |
This visit was made to conduct a routine inspection. Gave operator binder and went over code changes with PIC. They have requested a training for entire staff. Training has been scheduled.
Please help train staff to cool foods uncovered. Food that is cooling should not be covered until it reaches 41F.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling are not adequate to facilitate cooling of the product : foods that are cooling observed tightly covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
Cooling foods from ambient shall be accomplished by using metal pans whenever possible and leaving the food uncovered until cool.
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08/12/2014 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was received on 5/2/14 regardning dirty tables and floors in the dining room. Upon investigation it was observed that floor and tables are kept clean and orderly. Manager stated that floors are deep cleaned nightly by a cleaning crew and maintained throughout the day. Tables are wiped, cleaned and sanitized throughout the day as well. The complaint is not valid at this time.
No violation noted during this evaluation. | 05/05/2014 | Complaint | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violation observed.
No violation noted during this evaluation. | 04/25/2014 | Training | |
This visit was made to conduct a pre-opening inspection. Todays visit was to verify plans received and to compare with existing floor plan. The following items need to be addressed:
1. Handsink blocked by item numbers 28 (refrigeration units) is not accessible. Relocate equipment to provide easy access.
2. Plans submitted indicate existing tilting vat will be removed and facility will only operate with one tilting vat.
3. Prep table (23) is not adequately sized to store blender and vitamix machines. Either relocate equipment or properly size prep table.
4. Proposed plans indicate the following sink count:
Handsinks: 11
No violation noted during this evaluation. | 01/15/2014 | Pre-Opening | |
Training Rebecca for plan review and pre-opening visit.
No violation noted during this evaluation. | 01/15/2014 | Training | |
This visit was made to conduct a routine evaluation. Person in charge and employees were very helpful and knowledgeable. The following items require attention.
1) Repair hot water sanitizing dishwashing machine as soon as possible, and contact me for a follow up inspection before putting the unit back into use. Use a sink with quaternary ammonia sanitizing solution with a contact time of 1 min to sanitize dishes after being washed and rinsed in the machine until the machine is fully functioning.
2) Have prep top refrigerator unit in pizza/deli station serviced to maintain 41 degrees or below. Do not keep potentially hazardous food in the unit until it is properly functioning,
3) Make sure cooked foods are cooled from 135 to 70 degrees within 2 hours, and from 70 to 41 degrees or less in another 4 hours. Food items that are cooling should be uncovered or loosely covered and separated in cooler to facilitate rapid cooling,
Hand washing signs, employee health poster, decision tree, employee health policy agreement forms will be delivered upon reinspection for the dish washing machine.
Time as a Public Health Control plan was implemented for cooked pasta and salad bar items.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: (Meat sauce made yesterday measured at 45 degrees in center)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (PIC discarded)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.(Observed scrambled and pureed eggs cooling in reach in tightly covered with seran wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC removed plastic wrap).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Prep unit at pizza station: sliced tomatoes (50), turkey (45), cooked chicken (46), ham (47)
Correction: cooked pasta at pasta station (60)
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (prep top unit in pizza/deli station not maintaining food at 41 degrees or less)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (PIC moved food to freezer to cool, and agreed not to store TCS foods in the unit until it is repaired)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment, utensils, trays, etc. (Hot water sanitizer dish washing machine not functioning properly, thermal label indicates surface temp of less than 160 degrees..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC set up sanitizing sink of 300 ppm to sanitize dishes after they are washed and rinsed in the machine.)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (no handwashing signs in employee bathrooms)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. (provided signs to be posted in bathrooms)
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11/26/2013 | Routine | |
This visit was made to conduct a routine inspection. Staff was very helpful and knowledgeable. The following items need attention.
1. Expectation is for all employees to know reportable symptoms and the big five illnesses. Employee Health poster provided.
2. Make sure food employees remove soiled gloves, wash their hands and then place clean gloves on.
3. Make sure Potentially Hazardous Foods are either kept hot at 135F and above or held cold at 41F or below.
4. As per conversation with the person in charge, this facility will be undergoing a remodel. Provide plans for remodel before beginning work.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: food employee did not know reportable symptoms or big five illnesses.
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)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Raw chicken thighs stored in warm water without running water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Corrected by turning on the water.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: stuffed turkey at steam table 115-129F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by reheating to 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes in drawer at grill were 47F and hard boiled eggs (42-50F) and fried chicken (42F-50F) stored in ice in center prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by placing the above items into the walk-in cooler.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays, pans, utensils (dishmachine was not setting off thermal label).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by calling repair person and all utensils will be sanitized in the 3-compartment sink until dishmachine is properly sanitizing.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the pizza prep area is being used as a dump station (ice being dumped in sink).
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing proper disposal of waste.
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08/05/2013 | Routine | |
- 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: The CFM was not aware of the illnesses that are required to be reported to the Health Department. Employee Health Policy Guidance was given to the CFM during the inspection.
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)
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: the lasagna, the chicken wings, and macaroni & cheese. The out of temperature food were reheated to 165°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
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04/22/2013 | Risk Factor Assessment | |
- Critical: Employee Health Policy Requirements
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: The CFM must be more aware of symptoms and illnesses to be reported to the Health Department.
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)
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash their hands for 20 seconds. Corrected after instruction.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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. Employee's coffee cups were improper placed on the prep tables. Cups were discarded during the inspection.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: beef. The beef was reheated to 165°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: mashed potatoes. Mashed potatoes were reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes, cheese, and chicken. Food were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Refrigeration unit traulsen # 7 was 42°F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed area where employee's food is stored is not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's food was relocated during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove or repair the blast chiller and all other equipment that is not working.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor and walls in the grill area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/19/2012 | Routine | |
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