The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer solution 3 vat sink/wiping cloth bucket: 200/100 ppm. The following good retail practices were discussed during the inspection: 1) Replace malfunctioning thermometer in display cooler. 2) Store wiping cloths in a sanitizer solution of required strength. 3) Mice droppings were observed on one shelf over 1 dr flattop cooler at the time of the inspection. Facility premises must be inspected daily for evidence of mice or other pests. Mouse droppings must be removed and disposed when found, and contaminated surface washed rinsed and sanitized. Mice must be controlled within the facility by a) Eliminating all exposed food sources by thorough, routine cleaning of all surfaces and properly securing all food sources. b) Eliminating harborage conditions by sealing all holes in walls, disposing of garbage and trash as needed to prevent accumulation, and disposing of all unnecessary items. c) preventing rodent access by sealing all cracks and openings to the exterior d) Pest control operator inspection/treatment must be scheduled as often as necessary to control mouse infestation. ALL OUTSTANDING PERMITS OR OTHER REQUIREMENTS ISSUED/IMPOSED BY OTHER COUNTY AGENCIES MUST BE SATISFACTORILY RESOLVED IN A TIMELY MANNER ACCORDING TO THE AGENCY'S REQUIREMENTS AND ALL APPLICABLE CODES AN REGULATIONS. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR HANDSINK TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. NOTE: Discussed with PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken over sliced raw onions in display cooler kitchen.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC corrected storage order.
- 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: No sanitizer on the premises at the time of the inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Chlorine sanitizer provided during the inspection.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen (back wall) was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Please provide copy of service invoice for handsink repair to Health Department wihtin 10 days.
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03/23/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a follow-up inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Monitor and inspect the premises for evidence of pests and rodents and communicate findings with licensed pest controller during routine visits.
* Ensure all exterior outer openings are closed to prevent potential of entrance from unwanted pests and rodents.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Establishment front door being propped open at time of inspection.
Correction: Ensure all exterior outer openings to the food establishment are completely enclosed to prevent potential entry from unwanted pests and rodents.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist: interior holes in walls in kitchen area, around plumbing, and in dry storage area behind unnecessary items.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls & floors in the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/09/2014 | Follow-up | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Encourage employee hand-washing as needed and after contamination to prevent potential cross-contamination.
* Routinely inspect premises for evidence of pests, and report findings to pest controller. (Last service date 4-4-2014)
* There will be a follow-up inspection on or around 02-May-2014.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: Corrected at the time of inspection. Ensure employee health policy is valid and available during all hours of operation in the food establishment.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures by: washing gloved hands under running water with no soap.
Correction: All food employees adequately wash hands at time of inspection. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling raw chicken.
Correction: Gloves removed and hands adequately washed at the time of inspection. Ensure hands are being washed after any point of contamination and as needed to prevent potential of cross-contamination. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Raw chicken being stored directly above raw tilapia in the Traulsen 1DR Flat Top Cooler in a manner in which potential cross-contamination may take place.
Correction: Ensure raw animal foods are being stored in a manner to which there is no potential for cross-contamination. Raw chicken was relocated at the time of inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop handled being stored in direct contact with rice.
Correction: Utensil removed at the time of inspection. During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
Vegetable soup cooling inside True 1DR Display Cooler in a plastic container with an internal food temperature of 127 degrees.
Correction: Vegetable soup was served at the time of inspection. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Cooked Beef in hot box observed at an internal food temperature of 111 degrees.
Correction: Rapidly reheat cooked beef to 165 degrees for 15 secs then relocate to hot holding equipment capable of maintaining an internal food temperature of 135 degrees or higher.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the establishment at 0 ppm at the time of inspection.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200 ppm total chlorine when tested using the appropriate test kit. Chlorine sanitizer concentration was adjusted to reflect 50-200 ppm at the time of inspection by certified food manager.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the kitchen area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Mop sink is being used as hand-washing sink until equipment blocking hand-sink can be relocated.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements
Observation: Establishment front door being propped open at time of inspection.
Correction: Ensure all exterior outer openings to the food establishment are completely enclosed to prevent potential entry from unwanted pests and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink in kitchen area.
Correction: Provide anti-bacterial hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Routine Inspection of Premises
Observation: Mouse droppings observed on shelving above three-compartment sink, and above Traulsen 1DR Flat Top Cooler/microwave.
Correction: Establishment premises shall be inspected daily by certified food manager and employees for evidence of pest and rodents.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist: interior holes in walls in kitchen area, around plumbing, and in dry storage area behind unnecessary items.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items (shopping kart, shoes, unused hot holding equipment) that are unnecessary to the operation or maintenance of the establishment are being stored on the premises which creates potential harborage conditions for pests and rodents.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls & floors in the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Ant & Roach spray discarded at the time of inspection. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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04/21/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used to hold a container of oatmeal.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink in the men's restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/15/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith DVE 52 which uses 12 KW
*Dish Machine: N/A
EHS provided additional training and handouts on Employee Health policy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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06/10/2013 | Routine | |
CHANGE OF OWNER INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 08/10/2012 | Pre-Opening | |
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