This visit was made to conduct a risk factor assessment in response to a complaint received. The establishment was aware of the complaint but no other complaints were received by the facility during the same period. Please note the following issues which require attention:
1. Ensure that Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS foods using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
Note: The chemical dishwashing machine was not producing sufficient concentration of chlorine to sanitize but all food contact surface equipment is sanitized in the 3 compartment sink after going through the machine. Have the machine serviced to ensure that the proper concentration of chlorine is being provided. The concentration should be between 50 -100 ppm.
*Repeat Observations are Subject to Civil Penalty
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Observed that time/temperature control for safety foods are not being cooled using proper methods. Trays of rice were observed covered tightly with plastic wrap in the walk in coolers which does not provide for the best cooling conditions. Similiar cooling methods were observed during a previous visit on January 4 2016 and proper cooling methods were discussed with Person in Charge at that time.
Correction: Person in charge shall ensure, through daily oversight of the employees' routine monitoring of food temperatures, that employees are using proper cooling methods. Please ensure that food employees are using proper methods for cooling foods. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Procedure was reviewed with Person in Charge.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink on the side of the kitchen with the ovens was observed blocked with a garbage can.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Garbage can was relocated to allow access.
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03/01/2016 | Risk Factor | |
This visit was made to conduct a risk based assessment in response to a complaint received. Please note the following issues:
1. Ensure that all food workers are washing their hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another)
Note:
- Discussed proper cooling of time/temperature control for safety foods. When cooling foods ensure that they are left uncovered until they are at 41°F or below and that they are properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee put on gloves without first washing their hands.
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. Informed Person in Charge to instruct food employees to wash their hands before putting on new gloves.
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01/04/2016 | Risk Factor | |
This visit was made to follow up to the routine food safety evaluation conducted on December 4 2015.
At the time of this visit the chemical dishwashing machine was still not functioning properly.
A follow up visit will be conducted tomorrow after the machine is serviced. Please continue to use the 3 compartment sink to sanitize.
No violation noted during this evaluation. | 12/07/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention:
1. At the time of the visit the chemical sanitizing dishwashing machine was not functioning properly. No chlorine was measured in the machine. Please have this machine serviced. A follow up visit will be conducted to confirm that it is functioning properly in approximately 3 business days.
*Repeat Observations are Subject to Civil Penalty
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Smoked ham and roast beef deli meats were observed in the walk in refrigerator in dry storage area with dates that they were opened more than 7 days ago. Smoked ham date marked 11/23/15 and roast beef opened on 11/24/15.
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). The two deli meats were discarded by the Person in Charge.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The chemical dishwashing machine was observed to not have suffiicient concentration of chlorine solution.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Person in Charge to have machine serviced. In the meantime they will use the 3 compartment sink which was set up properly.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink at the cold prep line in the front was observed blocked by a garbage can.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Person in Charge relocated the garbage can.
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12/04/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection. The dishmachine repairman was here actively working to repair the dishmachine at the time of my visit. The machine was finally repaired and is now operating properly (50 ppm chlor).
No violation noted during this evaluation. | 08/24/2015 | Follow-up | |
This visit was made to conduct a routine inspection. The dishmachine is not operating properly, 3 comp sink set up to be used to sanitize.
Gave new employee health agreements and poster. Gave vomit clean-up kit and went over how to use it.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet cloths are being stored on top of equipment AND cloths are only being rinsed in sink instead of being held in a sanitiziing solution.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:pots, pans, utensils.(the chemical sanitizing dishmachine was not operating properly)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.(3 comp sink set up for sanitizing)
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08/21/2015 | Routine | |
Call for follow-up when dishmachine is repaired.
Provide plan for new food/cooler area.
- Cooling Methods (corrected on site)
Observation: Improper cooling methods being used- food covered/tightly wrapped while cooling.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.(0ppm)
Correction: Discontinue use and call for repair-chloriine concentration to be 50-100 ppm.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (front handsink by veggie sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/19/2015 | Routine | |
Discussed proper cooling- 2 hours to go from 135F to 70F and then 4 hours to go from 70F to 41F. Talked about not putting foods into blast cooler until it is 135F or less, also to cool foods uncovered.
No violation noted during this evaluation. | 01/20/2015 | Risk Factor | |
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. The dumpster doors were left open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected (corrected on site)
Observation: An exterior bay doors were left open. This may allow the entry of insects or rodents. The doors were closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the employee's bottled water was not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's bottled water that was placed on the prep table was discarded 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.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's purse was improperly placed on storage shelf with single service containers. The purse was relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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09/12/2014 | Routine | |
Conveyer dishmachine not sanitizing but 3 compartment sink with sanitizer always works in conjunction with the dishmachine.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: foods uncovered in dry storage area.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
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05/22/2014 | Routine | |
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Pressure gauge excessively high. Must be between 15-25 psi.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
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02/20/2014 | Routine | |
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was above the maximum allowable level of 194ºF. The pressure gauge was not at 15 to 25 lbs psi.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
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10/21/2013 | Risk Factor Assessment | |
*Do not wrap with plastic/foil the foods while cooling in the walk-in.
*Employee Health policies up to date
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: macaroni with vegetables.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was less than 160F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
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07/19/2013 | Routine | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cases of food are improperly stored on the walk-in freezer floor. Cases of food were improperly stored on milk crate in the dry storage area.
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: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The owner placed a service call for repair of the dish machine during the inspection.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
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04/05/2013 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. A case of food improperly stored on the walk-in freezer floor. Wooden pallets may not be used as storage racks in the walk-in units.
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: 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: rice. Rice was 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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
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: medium rare roast beef on the boxed lunch menu. Correct printed and online menu in 5 days.
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.
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12/28/2012 | Routine | |
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