Door handle to the upper oven was service during the inspection. Operator needs to fix gasket of these door but is waiting on quotes to decide if a new oven is a viable option. Observed good handwashing practices. Metal shelves will be replace in the WIC. New metal shelving has been procure to facilitate space in the kitchen.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust on the following nonfood-food contact surfaces: the plastic fan blue color covers of the cooling unit of the WIC. Dust is spreading to the overhead of the walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Cleaning Receptacles
Observation: Refuse container inside the kitchen is covered with visible build up soil .
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor of the left side of the WIC underneath the metal shelve noted in need of cleaning due to the accumulation of food and grease.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/03/2016 | Routine | |
Time policy is being used on the sliced tomatoes on the line. Time is going to be marked on a log, in the back.
Floor and baseboards in the rest-room are in need of being cleaned.
- Non-Food Contact Surfaces (repeated violation)
Observation: Table underneath the soda dispenser and underneath cabinets where bag in a box system is kept, 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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10/21/2015 | Follow-up | |
Facility plans to keep logs of hot and cold items from now on.
Recommended implementing a time control policy for sliced tomatoes that are held on the prep line. Sliced tomatoes must be labeled with a time at which they were taken from refrigeration and when they are to be discarded. Written procedures are to be maintained. Example of written procedures provided to the operator.
Reheat meatballs and sauce rapidly on the stove. Steam table is not equipped to reheat product.
Tuna salad and all ready-to-eat foods must be date marked within 24 hours and discarded within seven days.
Keep sanitizer up front on the prep line to sanitize slicer at least every four hours. Utensils, such as knives, should be removed from the preparation line and washed, rinsed, and sanitized every four hours or replaced.
Storage shed out back is in need of being organized.
Clean old slicer that is being saved for parts. Once slicer has been cleaned, cover to prevent build-ups.
Have hose at the three compartment sink re-sprung so that it does not hang below the flood rim level below.
Facility has recently changed from chlorine to quaternary ammonium sanitizer. Obtain a test kit that correlates with quaternary ammonium sanitizer.
All staff were noted wearing hair restraints.
Training material provided to staff includes: written procedures for time policy, cooling, employee health information, washing dishes and calibrating a thermometer.
A follow-up will occur on/about October 22, 2015.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw chicken patty then handle bread without changing gloves in between. Handling practices and glove changing was discussed with staff.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes on the serving line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda nozzles are in need of being cleaned. Soda machine is also in need of being cleaned.
Correction: Clean the surface of the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: Table underneath the soda dispenser and underneath cabinets where bag in a box system is kept, 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the hand sink in the kitchen and light bulbs above the prep line not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceiling throughout the kitchen and preparation line are in need of being cleaned.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. All hand washing facilities throughout the facility are in need of being cleaned. Rest-room is also in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/10/2015 | Routine | |
Notes:
1. Data logger has been programmed to run in the display case and the sandwich MUT cooler through 8/3/15 @ 10 am.
2. Suggest getting the display case serviced immediately since ice is visible inside of the unit.
3. Two of five employees observed wearing visors. The manager was not one of them.
4. No date-marking observed of any product.
5. Manager stated he had been keeping temperature logs throughout the day, but discontinued the practice about a month ago. Please have the logs onsite for review when the inspector returns on 8/3/15.
6. Prepped tomatoes, cut produce, tuna salad, and any open deli meats must be covered/protected while stored in the WIC.
7. Maintain all hand sinks clean and encourage their use.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Cup without a lid present on a food preparation table, along with multiple drink bottles with screw top lids.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Only two of five employees observed wearing visors.
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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that sliced tomatoes, prime rib, and tuna salad was not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent potential contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Container of liquid with a wiping cloth stored under the slicer contained no detectable levels of chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100 ppm) between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Bag of onions on the floor in the WIC and a couple of boxes on the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All deli meats checked in the display case
Correction: sliced tomatoes and sliced cheese in the small MUT
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad and cooked prime rib in the WIC is 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Display cse was observed in a state of disrepair and damaged. Ice build-up present in the unit and all product temperatures measured above 41 F.
Correction: Repair the display case 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 display case, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda dispenser nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities behind the serving line is unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/29/2015 | Routine | |
Adequate thermometer, 3-vat sink, and sanitizer. Employee health policy is in place.
Facility is now tracking/recording product temperatures 3 times a day (10 am, 4 pm, and 8 pm). Two products in each refrigeration unit and the steam table items (meatballs and marinara) is checked during each time period. Log does not record any corrective action taken. Some dates are noted with temperatures being measured above 41 F and below 165 F (at 10 am meatballs and marinara are sometimes reheated from previous day and so a temperature above 165 F would be required)
Any ready-to-eat food that is prepared and kept over 24 hours must be date-marked.
All food handlers are required to wear hats, visors, or hairnets.
All hot holding items must be kept above 135 F.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Two of four employees observed working in the food service area without proper hair 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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Meats in the front display case, sliced tomatoes and prime rib in the WIC, sliced tomatoes on the serving line, and ranch dressing in the sandwich MUT cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad and cooked prime rib in the refrigeration unit is 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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01/20/2015 | Routine | |
No temperature logs available for 10/13-10/20/14. Records start up again on 10/20-10/27/14. The risk control plan asked for temperatures to be monitored every 2 hours. Starting on 10/20 temperatures were recorded 3 to 4 hours apart. Two products were checked in each unit, with the specific items not being recorded. Air temperatures were also recorded. No corrective action was documented as taking place for any temperatures recorded above 41 F.
Air curtain has still not been installed as previously discussed. The PIC is uncertain as to when this might occur.
The MUT cooler has had new door gaskets installed, a self-closing door spring, and insulation in the hood compartment. The bottom of the unit is not being used due to its history of elevated temperatures, and so no product was present in that part of the unit for temperature monitoring today.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Three of four employees observed working in the food service area without proper hair 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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that sliced tomatoes and cut lettuce were not protected from contamination during storage in the WIC because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cappacuolo, tuna salad, cooked ham, and prime rib in the display case and sliced cheese and sliced tomatoes in the top wells of the MUT 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 (repeated violation)
Observation: MUT cooler was observed in a state of disrepair and damaged. Air temperature of the unit was 40 F on the bottom (nothing stored there) and 47 F up top. Product temperatures found above 41 F.
Correction: Repair the MUT 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 MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/27/2014 | Follow-up | |
A risk control plan has been written to address violation 820 A2. Owner is agreeing to comply with the plan for the next four weeks and share findings with the inspector. Records are to be faxed to the inspector every Monday from the previous week.
An air curtain is being ordered to help control temperature fluctuations in the WIC.
A repair technician came out on 9/12/14 to check all refrigeration units. No problems were found with the WIC. New door gaskets, self-closing door spring, and insulation for the hood compartment have been ordered. The technician was on-site installing the door gasket and door hinge today. Insulation for the hood should arrive within 3-5 days, and be installed by the end of next week.
Today, product temperatures in the WIC were found under 41 F. Not sure what caused the elevated temperatures noted in the two previous inspections.
Repair technician states that the display case is set to go through defrost twice during the night/early morning. When he checked the unit he found the thermostat was set to allow the unit to reach 55F before the compressor was kicking on. It has now been set so the compressor kicks on at 41 F.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that cooked prime rib, sliced tomatoes, and cut lettuce were not protected from contamination during storage in the WIC because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All meats in the display case 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 (repeated violation)
Observation: MUT cooler was observed in a state of disrepair and damaged. Air temperature of the unit was 59 F. Product temperatures above 41 F.
Correction: Repair the MUT 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 MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/19/2014 | Follow-up | |
The violations noted on 8/28/14 all still stand. All staff except the PIC were wearing some sort of hair restraint.
MUT has been serviced and an insulated panel for the inside of the MUT lid is still on order. Freon has also been recharged. It is thought that the new insulation in the lid will not entirely correct the problem since temperatures are higher in the bottom of the unit than in the top.
Display cooler was serviced since last visit due to ice build-up, but the WIC was not. Repair technicians need to be called again to service refrigeration.
Sliced tomatoes and an open 1/2 ham were uncovered/unprotected in the WIC.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Only one of five employees was wearing some sort of hair restraint.
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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that cooked prime rib, sliced tomatoes, and cut lettuce were not protected from contamination during storage in the WIC because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All meats and sliced tomatoes in the WIC, sliced tomatoe and sliced cheese in the MUT cooler, and sliced tomatoes on the serving line 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 (repeated violation)
Observation: MUT cooler was observed in a state of disrepair and damaged. Air temperature of the unit was 59 F. Product temperatures above 41 F.
Correction: Repair the MUT 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 MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/09/2014 | Follow-up | |
It is unclear as to why the product temperatures in the WIC are above 41 F. Unit may have been coming out of a defrost mode, but air temperature was measured at 34 F.
3-vat sink not currently set up or in use. Steramine tablets still being used. When questioned, staff could list most of the signs/symptoms of when they are not supposed to come to work.
Not clear as to whether or not the roof repairs have been made to prevent leaks on rainy days.
MUT cooler must be serviced IMMEDIATELY. Keep small amounts of sliced tomatoes and sliced cheese in the unit and the quantities must be used or discarded within 4 hours.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Only one of five employees was wearing some sort of hair restraint.
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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that cooked prime rib, sliced tomatoes, and cut lettuce were not protected from contamination during storage in the WIC because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All meats and sliced tomatoes in the WIC, sliced tomatoe and sliced cheese in the MUT cooler, and sliced tomatoes on the serving line 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 (repeated violation)
Observation: MUT cooler was observed in a state of disrepair and damaged. Air temperature of the unit was 59 F. Product temperatures above 41 F.
Correction: Repair the MUT 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 MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/28/2014 | Routine | |
Still attempting to repair broken tile near the step up into the kitchen area. A sealer has been applied that is spongy/not smooth/easily cleanable. Recommend breaking up and removing second broken completely and putting in two new tiles.
Hand washing sign posted in rest room.
Foods covered in WIC.
Discussed installing an air curtain on the WIC to help control temperature fluctuation.
New sink stopper purchased.
MUT cooler holding at 54 F when the inspector arrived. Unit had been left closed overnight when checked this morning. Sliced tomatoes and sliced cheese placed on ice until repair technician arrives today.
Paperwork on employee health is not up-to-date and not on file for all staff. Questioned two employees on signs/symptoms and they were not able to list most of them. Provided new copies of FDA form 1-B and expect all employees to read and sign. Signed copies to be kept on file in the facility to share with the inspector in July.
Thermometer calibration checked and is correct.
- 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 - When to Wash*
Observation: Employee observed handling money and failing to wash before regloving and resuming food preparation. Two employees observed touching their hats/visors/hair, and failing to wash before regloving.
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.
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: The meatballs and marinara on the steam table was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Kitchen MUT cooler is not maintaining temperatures of 41 F or less. Ceiling leaks present in the middle of the rear kitchen area.
Correction: Repair the kitchen MUT and ceiling leaks 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 kitchen MUT and ceiling leaks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/07/2014 | Follow-up | |
Still have issues with sink stoppers. A temporary fix is in place, but a long-term use stopper/device needs to be purchased.
Hand washing sign that was provided on 3/13/14 has still not been hung up.
Today's follow-up inspection was done PRIOR to lunch rush, and so cold holding temperatures in the display case were better. As reflected by the ambient air temperature of the unit, the temperatures will gradually rise as the unit is subject to heavy in/out traffic.
Manager covered sliced tomatoes upon request.
Water actively dripping into the kitchen from two roof leaks. Repair immediately.
Only two hours are permitted for the reheating of food. Steam unit was not turned up high enough to reach the required temperatures.
Reviewed proper methods for cooling down prime rib. Cut into sections, place uncovered on a tray on the top shelf in the WIC (across from condensers), and only wrap once cold.
When saving marinara and meatballs for reheating the next day, take leftover product and immediately pour into cool pans. Then place pans uncovered, on the top shelf, to cool overnight.
Per manager, soda dispenser nozzles are cleaned/soaked once a week.
Have the kitchen MUT cooler turned down/serviced to ensure it's holding under 41 F.
Replace broken kitchen tile and clean the area to be coved BEFORE sealing up the spaces in question.
Manager working the grill was not wearing a hair restraint while preparing food. All front line staff were.
Reminded manager to keep smaller portions of wrapped meats in the display case and more in the WIC. You want to eliminate as much temperature fluctuation into the temperature danger zone as possible.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that sliced tomatoes was not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Reheating for Hot Holding*
Observation: The meatballs and marinara on the steam table was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures on the serving line.
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 (repeated violation)
Observation: Kitchen MUT cooler is not maintaining temperatures of 41 F or less. Ceiling leaks present in the middle of the rear kitchen area.
Correction: Repair the kitchen MUT and ceiling leaks 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 kitchen MUT and ceiling leaks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture behind and to the left of the meat display case is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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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04/07/2014 | Follow-up | |
When cleaning the soda dispenser nozzles, the covers that hold the nozzles in place must also be cleaned. Strings of debris/dried syrup present inside of the nozzle covers.
Sliced tomatoes still uncovered in the WIC.
Sliced tomatoes still overstocked on service line.
Small container of liquid stored under the slicer for cleaning -- not sure what it is. If sanitizer, it is so old that there are undetectable levels left in the solution. Wet wiping cloth sitting out alongside the container.
Hot prime rib CANNOT be wrapped and expected to cool properly. Product should be 70 F or less before wrapping. Suggest leaving unwrapped during entire cooling process.
No new sink stopper purchased.
Accumulation of food debris still present in open area to left of meat display case.
Elevated temperatures still present in the display case. Equipment must be capable of maintaining temperatures under 41 F even during peak hours.
A hand washing sign was provided on 3/13/14 and staff have not posted it in the rest room as requested.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that sliced tomatoes, shredded lettuce, prime rib, and open ham was not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Hot prime rib (138 F) was wrapped in plastic wrap and placed in the WIC.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham, cappacuolo, tuna, and sliced tomatoes cold holding at improper temperatures in the display case.
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 (repeated violation)
Observation: Stopper to the sanitizer compartment leaks, and does not create a tight seal that will hold water in the sink
Correction: Purchase a new sink stopper.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda dispenser nozzles were observed soiled with accumulations of grime and debris.
Correction: Take down and clean/soak the soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture behind and to the left of the meat display case is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/25/2014 | Follow-up | |
Staff must be properly trained in food safety as it applies to their duties.
Regular hand washing MUST take place! Hands must be washed between handling money and food. Re-gloving without hand washing is not allowed.
Hair restraints must be worn at ALL times.
Sanitizer must always be mixed up and readily available whenever food handling is taking place. The slicer and all other food contact surfaces must be washed off and then sanitized. Staff seemed very unclear as to what should be used for these tasks.
Hand washing must take place ONLY in the hand sinks.
If the hot water line was turned off to the rear hand sink due to leaking it must be repaired.
Clean both hand sinks daily!
Cover all sliced/prepared foods during storage in the WIC and MUT cooler.
The soda dispenser nozzles should be taken down daily and washed/sanitized.
Hand washing sign should be present at ALL kitchen and rest room hand sinks.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Staff are cleaning the slicer with hot water. Food preparation surfaces behind the front sandwich assembly counter as well as work surfaces in the kitchen area are not being sanitized.
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: Hands - When to Wash*
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 which may have contaminated his/her hands. Staff observed restocking chips and drinks and not washing hands before donning gloves and resuming food preparation. Hands not washed between handling money and regloving for food handling.
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.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Only one of four employees had any type of restraint.
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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that sliced tomatoes, shredded lettuce, prime rib, and open ham was not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 - Cold Holding* (repeated violation)
Observation: Ham, cappacuolo, tuna, and sliced tomatoes cold holding at improper temperatures in the display case.
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 (repeated violation)
Observation: Stopper to the sanitizer compartment leaks, and does not create a tight seal that will hold water in the sink
Correction: Purchase a new sink stopper.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda dispenser nozzles were observed soiled with accumulations of grime and debris.
Correction: Take down and clean/soak the soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water line has been turned off to the hand sink in the kitchen.
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture behind and to the left of the meat display case is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/13/2014 | Routine | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
New walk-in cooler and freezer in process of installation at the time of re-inspection. All food have been relocated into RIF and rear RIC..
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 - Cold Holding* (repeated violation)
Observation: Sliced tomatoes and sliced cheese cold holding at improper temperatures inside small sandwich unit. Sliced tomatoes in front serving area cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Meat case was observed in a state of disrepair and damaged. Glass door is broken and peaces of glass are hanging on the door.
Small sandwich unit is not supporting cold holding temperature of 41 F or less, unit found at 47 F.
Correction: Replace glass door 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.
Repair sandwich unit, adjust internal temperature to 41 F or less.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: meat case interior panel above top portion has accumulation of mold and dust, also soda nozzles and entire soda machine is dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in front serving area is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Water is dripping from the ceilings in the back kitchen area and dining room near restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Front hand sink is not maintained in working condition.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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10/21/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
New walk-in cooler supposed to get installed on October 14, 2013,.
Immediately replace hand sinks to allow proper hand washing for employees.
Do not use glass cleaner on food contact surfaces, THIS IS NOT A SANITIZER! Use bleach and water solution at 50 - 100 ppm or tablets.
The follow-up inspection will occur on October 17, 2013
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 - Cold Holding* (repeated violation)
Observation: Tuna salad, sliced tomatoes, salami and cooked ham cold holding at improper temperatures inside walk-in cooler and small sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small sandwich unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Meat case was observed in a state of disrepair and damaged. Glass door is broken and peaces of glass are hanging on the door.
Small sandwich unit is not supporting cold holding temperature of 41 F or less, unit found at 47 F.
Correction: Replace glass door 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.
Repair sandwich unit, adjust internal temperature to 41 F or less.
- 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: meat case interior panel above top portion has accumulation of mold and dust, also soda nozzles and entire soda machine is dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in front serving area is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Water is dripping from the ceilings in the back kitchen area and dining room near restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Both front and back hand sinks are not being maintained in working condition. Both not being used by employees.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Glass cleaner being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Glass cleaner is not a sanitizer!
Correction: Utilize only chlorine or quaternary ammonium sanitizing solutions that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/10/2013 | Routine | |
New hand sink has been ordered for front prep line -- should arrive within a week.
New WIC has been ordered and will be delivered within a month, and installed by 6/6/13. The WIC door still needs to be fixed so the cold air is trapped in along the bottom of the door. If the door is not fixed air temperatures will continue to be inadequate.
Sanitizer compartment of the 3-vat sink is now holding water again. Sanitizer tested at 200 ppm in the sink and needed changing out at the slicer.
Light shielding has been replaced in the kitchen.
Prime rib was bumped to the freezer for more rapid cooling. Each time it is cooked it should spend 1-2 hours in the freezer to accelerate the cooling process.
Another follow-up will be done on 6/10/13 to monitor temperatures, assessing the new WIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prime rib, opened and sealed deli meats, and tuna in the WIC and tuna, and turkey in the front display case 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 (repeated violation)
Observation: WIC is not maintaining product temperatures under 41 F or less.
Correction: Repair the WIC 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 WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen area is blocked by a mop bucket and assorted materials stored in the hand sink itself, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the materials in the sink and relocate the mop bucket preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Unlabeled spray bottle with a chemical in it present hanging above the hand sink in the mian kitchen area.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/25/2013 | Follow-up | |
Adequate thermometer. No sanitizer mixed up or available. Reviewed employee health.
1. STRONGLY ENCOURAGE facility to purchase and install an air curtain in the WIC to help stabilize temperatures in the unit. The unit receives heavy in/out traffic and has a history of problems, regardless of the season.
2. Have the WIC and display case checked out to ensure they are capable of maintaining product temperatures of 41 F or less at all times.
3. Hand sinks must be maintained in a clean condition and remain accessible/empty at all times to help encourage regular hand washing.
4. Sanitizer should be mixed up and readily available in some form (bucket, 3-vat, or spray bottle) at all times when food handling is taking place.
5. Replace light shielding or purchase shatter-resistant bulbs.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open can beverages and bottled drinks present in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that sliced tomatoes and prime rib were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No source of sanitizer was mixed up and in use in the facility along the front prep line, the main kitchen area, in the 3-vat sink, or in spray bottles. The one spray bottle labeled sanitizer was broken and did not work.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prime rib, opened and sealed deli meats, and tuna in the WIC and tuna, and turkey in the front display case 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 (repeated violation)
Observation: WIC is not maintaining product temperatures under 41 F or less.
Correction: Repair the WIC 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 WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen area is blocked by a mop bucket and assorted materials stored in the hand sink itself, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the materials in the sink and relocate the mop bucket preventing its use.
- Light Bulbs Protective Shielding
Observation: Light fixture shield missing in front of the rear kitchen hand sink.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained behind the sandwich assembly line. The sink itself is extremely dirty and the metal around the knobs are corroding.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Unlabeled spray bottle with a chemical in it present hanging above the hand sink in the mian kitchen area.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/17/2013 | Routine | |
Prime rib out of the oven at 10:45 am today and temped at 160 F. Meat placed in freezer for two hours and temped at 90 F. Meat then wrapped and placed in WIC. Checked at 2:10 pm at 74 F. Suggest NOT wrapping or covering prime rib until the temperature has dropped to 70 F or less.
Thermometer placed by WIC door was reading 44 F. Product temperature still seems to be somewhat elevated.
The WIC may have started to go through defrost mode once again. The temperature of the unit did go up 5 F while the inspector was present. Told manager if the temperature did not start dropping again within a hour to call the repair technician back.
The door to the WIC MUST be repaired. The gap along the bottom of the door and the top outside right corner is allowing cool air to escape and causing a lot more stress to be placed on the unit. The unit operates marginally at best, and so measures should be taken to help it operate as efficiently as possible.
Manager is to call inspector tomorrow with a follow-up regarding the state of the WIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All product in WIC and front display case 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 (repeated violation)
Observation: WIC is not maintaining temperatures of 41 F or less. The door to the WIC does not properly close/seal along the top right hand side, which is contributing to refrigeration problems.
Correction: Repair the WIC and its door 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 WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/11/2012 | Follow-up | |
Notes:
1. Manager on duty contacted a refrigeration company to come out and service the WIC today. Repair technician showed up while the inspector was present and stated the coils were frozen on the unit. A delivery was received this morning, and the air temp of the WIC was still elevated in the afternoon, as well as all food product inside.
2. Staff must be aware of what chemicals are being used for what purposes. A bottle labeled sanitizer really contained glass cleaner, which was being used to clean the slicer. It is unclear as to how long this had been taking place.
3. Adequate cooling methods are not being used for the prime rib. Staff has been instructed to cool it in the freezer for 2 hours to help more rapidly cool the product.
4. The person in charge must monitor the proper functioning of refrigeration equipment. If temperatures are running high he/she must take action to get the situation resolved.
Reviewed employee health. Sanitizer water tested at 200 ppm. Thermometer calibration checked.
The inspector will return tomorrow
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that sliced tomatoes, cut lettuce, peppers were not protected from contamination because they were not in covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling*
Observation: Prime rib 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 - Cold Holding* (repeated violation)
Observation: All product in WIC and front display case cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the WIC, front display case, or MUT cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: WIC is not maintaining temperatures of 41 F or less. The door to the WIC does not properly close/seal along the top right hand side, which is contributing to refrigeration problems.
Correction: Repair the WIC and its door 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 WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the rear kitchen was blocked by the mop bucket and had assorted items stored in the sink, preventing its use.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items from the sink and keep the mop bucket away from the front of the sink, blocking access.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained in the kitchen and along the front prep line. The metal around the knobs to the front prep line hand sink is corroding away.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bottle labeled sanitizer contained windew and was being used to clean the slicer. This chemical does not meet the requirements of 40 CFR 180.940
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/10/2012 | Routine | |
The following violations have been corrected since the routine inspection that took place on 10/14/10:
0160: Management has reinforced the importance of handwashing with staff when switching between the performance of different tasks.
0800: Management has been keeping cooling logs on the prime rib. The facility is slicing the meat into halves and putting it into the freezer. Prime rib that was cooked, put in the freezer, and then moved to the WIC was found with an internal temperature of 44 degrees. Suggest leaving the meat in the freezer for an additional hour to bring the meat down to 41 degrees or less.
0580: Management has reinforced with staff that they are not allowed to put gloves back on to continue using them once they have been taken off once. Single-use gloves are indeed intended for use one time only.
1510: The inspector checked the calibration of the facility's thermometer. It is reading correctly at this time.
3020: Hand soap dispensers and paper towel dispensers are now present at both handsinks.
3180: Staff is required to clean behind the front counter by 3 pm each day to get up food residues from the slicer.
The inspector reviewed with management the importance of addressing issues that are pointed out by the health inspector. If issues need to be clarified it is recommended that management contact the inspector for that clarification so violations can be corrected as soon as possible.
No violation noted during this evaluation. | 10/25/2010 | Follow-up | |
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