Following up with building inspections concerning the plans for installing hood and fire suppression.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice bucket stored on top of the ice.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Had the operator date product during the inspection.
- 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. Measured chlorine levels @ 200pm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Had the operator drain and set back up @ 100 ppm. Discussed checking concentration after mixing sanitizer.
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12/03/2015 | Routine | |
Operator is currently working on the hood project and has made some improvement. Operator has 60 days to have the hood in operation. If the hood is not completed in this time, a Notice of Violation will be issued and the enforcement process will be initiated this violation.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the stand for the dough mixer is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Ventilation Hood Systems, Adequacy
Observation: No hood system for the grease laden vapors in the facility for burgers, bacon, and other items made on the flat top and for the fryers. Fire suppression system to be in place for safety issues as well.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. All hood and fire suppression systems are required to be inspected and approved by the proper authority with proper permits in place for the installation.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator provided paper towels during the inspection.
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05/27/2015 | Routine | |
Operator to contact the Health Department next week on the status of installing a hood system and fire suppression for grease laden vapors. Operator has been verifying food temperatures and observed taking appropriate corrective actions with the sandwich preparation unit. Operator to calibrate all food thermometers and obtain chlorine test strips.
No violation noted during this evaluation. | 11/25/2014 | Follow-up | |
Having a discussion with building inspections concerning a hood and fire suppression for the facility. Operator to track cold holding units verify food temperatures holding at 41 or less. A follow up inspection will be conducted on 11-25-14.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food cold holding at improper temperatures in all refrigeration units holding at 45-47 degrees cold holding at improper temperatures
Correction: Operator turned down units during the inspection and placed food in freezers to rapidly cool two of the units operating at 41 degrees by the end of the inspection. Operator to have a refrigeration specialist inspect and repair units.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
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. Left information for the consumer advisory with the operator.
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11/20/2014 | Risk Factor | |
Discussed date marking for any foods held longer than 24 hours. Discussed employee health with the operator.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employees cutting tomatoes with 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. Discussed glove use with the staff and the staff complied during the inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cooked peppers and onions for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator marked with a time during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer after each use operator stated facility slices once or twice a day to prevent the growth microorganisms on those surfaces. Operator agreed to wash, rinse and sanitize the slicer during the inspection.
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06/19/2014 | Routine | |
Facility is permitted as of today.
Owner has taken care of the points from the last inspection.
Leaving cooling logs for the operator to track cooling methods.
Discussed glove use, monitoring temperatures, and cross contamination.
A routine inspection will be conducted on or around 6-5-14.
No violation noted during this evaluation. | 05/05/2014 | Pre-Opening | |
Leaving employee health information for the operator.
Operator to have air thermometers in refrigeration.
Operator to have food thermometer in place.
Operator to have handwashing signs in the bathroom and the handsink in the kitchen.
Test strip for the sanitizer to be in place.
Have the holes in the prep unit doors sealed and made smooth and easily cleanable.
Discussed date marking and handwashing today.
Operator to have the above items in place and a copy of the menu provided Monday 5-5-14 scheduled a time of 9:00am. Operator to call the health department if not ready at this time.
Leaving and emailing food safety information.
No violation noted during this evaluation. | 04/30/2014 | Pre-Opening | |
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