The purpose of today's visit was to conduct a routine inspection. Please make sure all kitchen staff is properly trained on time as a public health control. EHS provided CFM with and discussed handouts on time as a public health control in English and Spanish. For the next 30 calendar days, use the time as a public health control 4 hour log (every day and every time a new batch is placed out). Email or fax the log to your EHS on March 21st, March 28th, April 4th, April 11th and April 18th. An incomplete log may result in a follow-up inspection being conducted at the end of the 30 day period. If time as a public health control is too difficult to follow consistently, then please maintain all potentially hazardous food either hot at 135F or above OR cold at 41F or below. Please note food using time in unmarked containers is subject to be discarded. Feel free to contact your EHS with any questions, consultation or additional logs.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:------------garlic in oil mixture, cheddar cheese sauce and pizza sauce.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Temp Meas Devices for Ambient Air Location (corrected on site) (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of the unit):-----------both Continental 2DR prep coolers
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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03/17/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with CFM: time as a public health control, cooling items from ambient temperature within fours hours and reheating cooked items within two hours.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-----------garlic in oil mixture sitting on prep table and cheddar cheese sauce for fries sitting on top of pizza oven.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. CFM MARKED WITH START AND END TIME.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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08/25/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: time as a public health and active managerial control. EHS observed frozen food received frozen and non-frozen potentially hazardous foods received below 41F. EHS discussed with CFM to verify that non-frozen potentially hazardous foods are received at 41F or below.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----ice scoop laying on top of the ice inside of bin.
Correction: 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. ICE SCOOP PLACED INSIDE ICE WITH HANDLE ABOVE ICE.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:
1) Pizza sauce sitting on prep table,
2) Cheddar cheese sauce sitting on top of pizza oven,
3) Garlic in oil mixture sitting on top of pizza sauce.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ALL MARKED WITH START AND DISCARD TIME.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of the unit):
1) Continental 2DR prep cooler # 1,
2) Continental 2DR prep cooler # 2
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is are damaged/torn:------Continental 1DR flat top freezer next to the fryer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/09/2015 | Routine | |
| No violation noted during this evaluation. | 09/05/2014 | Follow-up | |
| No violation noted during this evaluation. | 09/03/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw steak @ sandwich table=52-F, fried chicken wings @ sandwich prep table= 63-F, grilled chicken strips @ pizza station = 43-F,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(Food relocated to other units for proper cold holding).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: spaghetti , feccucini
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: fried chicken, lasaagna, salami, sauces
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 ware washing machine with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The interior of the sandwich prep refrigerator was observed to be soiled and in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized:All utensils cleaningn innthe wqare washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
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)
Correction: Cease operating the ware washing machine until after proper repairs have been made and the machine is able to properly sanitize utensils. In the mean time use the 3-compartment sink to manually wash, rinse, and sanitize utensils properly.
- 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.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Sore throat liquid medicine was noted above the pizza table in the kitchen,
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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08/28/2014 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring devices located in some of the reach-in refrigerators in the kitchen .
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (thermometers installed).
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/CHLORINE test kit to check the concentration of the chlorine sanitizer at the ware washing machine and in the solutions for soaking wet wiping towels.
- Warewash Equipment / Cleaning Frequency
Observation: The top of the ware washing machine is in need of cleaning. Debris build-up was noted at the top of the machine.
Correction: Clean the surfaces of the ware washing machine frequently to prevent debris build-up and unsanitary conditions.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The outdoor grease container is stored on absorbent material(soil).
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. You may relocate the grease container to the trash compactor area or install asphalt or other nonabsorbent surface to place the container.
- Refuse / Area / Clean
Observation: The area around the grease container located outside at the back of the restaurant has grease build-up.
Correction: The area around the grease container should be maintained in clean condition. Clean the area to remove the spilled grease. Train employees to properly dispose of the grease in the container and not on the ground.Spill grease will attract rodent in the area if not removed on a timely manner. Also, keep the exterior surfaces of the grease container clean at all times.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the stainless steel wall under the cooking hood system and the wall in the walk-in refrigerator are in need of cleaning. Splash of food sauces was noted on the wall under the hood and mildew noted on the wall in the walk-in refrige. Debris was also noted on the floor inside the walk-in refrigerator.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the walls and the floors more frequently to prevent dirt accumulations.
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03/10/2014 | Routine | |
| No violation noted during this evaluation. | 09/20/2013 | Follow-up | |
- Critical: Sewage System / Operation and Maintenance
Observation: The grease trap located in the kitchen is broken and creating strong odor in the kitchen. The grease trap has a large hole on the top and is very rusty around the base.
Correction: Replace the broken grease trap. The new grease trap must be properly in stalled.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. Floors and equipment surfaces were observed to be in need of cleaning. A broken grease trap gives off strong odor in the kitchen. Live roaches were observed near the coffee machine at the single service article storage area .
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.Unclean surfaces noted on equipment surfaces in the kitchen and along the window panes in the dining area.
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 that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
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 floors under equipment in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and eliminating pest from the premises..
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09/05/2013 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: meat balls @ pizza table=48-F
Correction: sausage topping @ pizza table= 47-F
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back near the warewashing machine was 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.
- 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.
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08/01/2013 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop found laying on the ice with the handle on the ice. at the serving area.
Correction: 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and other work table.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: Freezer located next to the fryers.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse Receptacle / Clean Frequency
Observation: The bulk grease container located outside on the back of the restaurant is in need of cleaning.
Correction: Maintain the surfaces of the grease container clean to prevent attracting pests and creating unsanitary conditions. Minimize spills on the surfaces of the container and the surrounding area.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs on the ceiling in the kitchen re not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their handsare not provided at all handwashing sinks in the restrooms used by food employees.
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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01/04/2013 | Routine | |
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