The purpose of this visit is to conduct a risk factor assessment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic and oil 50F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Manager placed the garlic in the refrigeration unit.
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09/22/2015 | Risk Factor | |
The purpose of the this visit is to conduct a routine inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Display unit at 60F and food (Pasta salad and Shrimp salad at 53F, 52F)
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. MANAGER DISCARDED FOOD.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER SETUP THE THREE COMPARTMENT SINK WITH CHLORINE SANITIZER AND CHECKED THE CONCENTRATION WITH SANITIZER TEST STRIPS. Discontinue use of the dish machine until it is repaired and able to maintain a concentration of 50 ppm - 100 ppm of chlorine.
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05/08/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: cooling log, method and sign in Spanish, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log. Please fax or email a service report for the two coolers by Wednesday, November 26, 2014.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Cooked marinara sauce cooling for over 12 hours in the Thermo-Kool Walkin Cooler observed at 50°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------observed large deep plastic container of marinara sauce cooling in Walkin Cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:
1) Sliced ham at 50F, Sliced tomato at 50F and sliced roast beef at 48F all in Beverage Air 2DR prep cooler,
2) Milk at 46F in Beverage Air 2DR Display Cooler.
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. ALL ITEMS RELOCATED TO FREEZER TO RAPIDLY CHILL
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1) Beverage Air 2DR Display Cooler observed at 50F,
2) Beverage Air 2DR prep cooler observed at 50F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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11/21/2014 | Routine | |
Today's visit is a follow-up is to verify that the 2DR Display Cooler right is able to hold at 41F or below. EHS observed unit and potentially hazardous foods inside holding below 41F.
No violation noted during this evaluation. | 07/11/2014 | Other | |
The purpose of today's visit was to conduct the first risk factor assessment inspection after a change of ownership. Observed facility clean and organized. Please fax or email a third party service report for the Display case (right) within 10 calendar days.
- 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:
1) Potato salad at 47F,
2) Mozarella cheese at 49F,
3) Pasta salad at 45F.
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. ITEMS MOVED TO FREEZER TO RAPIDLY CHILL.
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06/24/2014 | Risk Factor | |
Refrigerators must be serviced within 48 hours. Fax or email a copy of the service receipt to the health department within 48 hours.
Grease trap must be installed within 30 days. Fax or email a copy of the installation receipt AND fax or email a photo of the completed installation to the health department upon completed installation.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in April 2014.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Bradford White D100T1993N
- Equipment / Good Repair / Operation
Observation: Four refrigerators were observed not holding 41F or less ambient air temperature: small 1DR prep refrigerator
Correction: Beverage Air 2DR prep refrigerator at the cookline
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Have the dishmachine serviced. Fax or email a copy of the service invoice when service is completed.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Panasonic microwave oven
Correction: Sharp microwave oven.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 7 business days. Fax or email a copy of the identification card to the health department within 7 days.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: There is not a grease trap on the 3 vat sink. The food preparation being done in the establishment requires the installation of a grease trap.
Correction: Install a grease trap at the 3 vat sink. The wash and rinse sinks must drain through the grease trap. The sanitize sink should drain separately to the floor drain. There must be an air break on the line from the grease trap to the floor or an air break on each line before it drains to the grease trap. If there are questions about installation, please call the health department before work begins.
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06/04/2014 | Pre-Opening | |
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