| No violation noted during this evaluation. | 03/30/2016 | Follow-up | |
- 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. Operator could not list the diseases as required. EHS provided flyers with signs and symptoms and diseases for future reference.
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
- Cooling Methods
Observation: The methods used for cooling were not adequate. EHS observed corn mixture and sweat potato casserole cooling on counter
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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Sweat potato casserole at 86F and BBQ at 44F observed setting on counter by microwaves. No time documentation observed. EHS discussed with PIC but no effort to correct during inspection.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the employee restrooms. PIC states receptacles were removed to place in customers restroom. Purchase receptacles for employee restrooms..
Correction: Increase the number of approved refuse containers in the employee restrooms to prevent the accumulation of debris.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. EHS observed mop stored in mop bucket. Mops need to be hung with mop head facing downward to allow air flow to prevent pathogen growth and prevention of contamination of handle.
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.
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03/10/2016 | Routine | |
Great job of keeping your facility clean and organized.
No violation noted during this evaluation. | 12/23/2015 | Routine | |
Facility well organized and visibly clean. Test strips available. Light has been fixed from previous inspection. No observed improper storing of utensils noted on previous inspection. Food handler cards current Hand washing observed and hair restraints in place. Also observed proper glove use. Facility cooks pork roast to proper temps for BBQ. Microwave fro reheating cooked foods. No additives utilized. Tableware observed no inverted but PIC states they are not used for patrons. EHS discussed if used for patrons and not personal use tableware must be inverted. Overall good job.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single Serve items observed stored on floor in front area. EHS discussed requirement due to prevent of pest/rodents and spills and splashes.
Correction: Store single serve tableware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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09/18/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed in all bins of flour, rive etc... scoops with handles and handle in food. Also observed bowl being used as utensil with no handle contaminating foods.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ @ 52F observed stored on shelf cold holding at improper temperatures. PIC states it had been out since 11AM when opened (2hours). PIC was educated and returned item to refrigeration to cool down.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood system was observed in a state of disrepair and damaged. Observed light bulb out under hood system. Replace bulb
Correction: Repair the light 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 equipment, 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: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration for wiping buckets and 3 compartment sink were 300ppm. Corrected to 100ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/18/2015 | Routine | |
NOTES:
- Facility observed very clean with wiping buckets in place.
- All cold-holding units were clean. Observed proper food storage in reach-in refrigerator.
- Observed proper glove use during inspection.
- All staff are up-to-date with District Food Handler cards.
- Discussed Employee Health and Allergen Awareness with owner/operator.
- No violations observed during time of inspection.
No violation noted during this evaluation. | 03/20/2015 | Routine | |
No violations at time of inspection
No violation noted during this evaluation. | 12/16/2014 | Routine | |
- Dining area has been moved to another section of the owner/operator's building
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (salads) 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.
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06/24/2014 | Risk Factor | |
- Egg rolls on wicker basket
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
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11/20/2013 | Risk Factor | |
- Great job with health cards!
- Dishwasher not approved for use on food-contact surfaces used for service to public. Must meet commercial standards.
- Reminder: Date label all ready-to-eat potentially hazardous foods for use within 7 days unless food is only held for 24 hours.
No violation noted during this evaluation. | 04/29/2013 | Risk Factor | |
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