Please instruct employees in the proper cooling methods which may include the following, smaller containers, thinner layers, partially covered or uncovered if not exposed to contamination from above, arranged in refrigerator so that heat can be released through all container surfaces. After cooling to a temperature of 135 degrees the food must then reach 70 degrees within two hours, and is then allowed four additional hours to reach the cold hold temperature of 41 or lower.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed foods not protected from possible contamination by not being covered.
Correction: Prevent any possible contamination of foods by keeping foods covered except when cooling.
- Cooling Methods
Observation: Cooked beans were observed cooling in the walk-in refrigerator, in large covered containers, and stacked, container atop container, with little space on sides of containers.
Correction: Assure that foods are allowed to cool from 135 degrees to 70 degrees within two hours, and from 70 to 41 within the following four hours using proper cooling methods as discussed.
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02/24/2016 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A knowledge of food safety by the person in charge is not sufficiently demonstrated, as evidenced by the volume of violations cited during this inspection visit including those deemed critical hazard.
Correction: The person in charge shall ensure that other employees are trained and performing their own assigned duties as relates to food safety.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The kitchen area was observed to be in a generally unclean condition.
Correction: The kitchen area of this facility must be cleaned at a frequency necessary to maintain its general cleanliness.
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05/26/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A knowledge of food safety by the person in charge is not sufficiently demonstrated, as evidenced by the volume of violations cited during this inspection visit including those deemed critical hazard.
Correction: The person in charge shall ensure that other employees are trained and performing their own assigned duties as relates to food safety.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: While performing a follow-up inspection on food temperatures in the 3 door make unit, food temperatures in this unit were observed above regulatory limits for cold hold foods.
Correction: This unit must be repaired, replaced, or removed from the premises. Potentially hazardous food in a cold hold unit must be maintained at 41° or lower.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw scallops were observed in the two door make unit at 45 degrees.
Correction: Food items in this refrigeration unit must be maintained at 41 degrees or lower. The unit temperature may need to be adjusted or repairs may be necessary to accomplish this.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The kitchen area was observed to be in a generally unclean condition.
Correction: The kitchen area of this facility must be cleaned at a frequency necessary to maintain its general cleanliness.
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04/27/2015 | Follow-up | |
Discussed concerns related to general level of cleanliness in kitchen area, and importance of a more concentrated effort to obtain a greater level of cleanliness in this area.
- Critical: Demonstration of Knowledge*
Observation: A knowledge of food safety by the person in charge is not sufficiently demonstrated, as evidenced by the volume of violations cited during this inspection visit including those deemed critical hazard.
Correction: The person in charge shall ensure that other employees are trained and performing their own assigned duties as relates to food safety.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Numerous foods were observed uncovered, both in refrigerated and non-refrigerated areas.
Correction: Contamination of foods must be prevented by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw scallops were observed in the two door make unit at 45 degrees.
Correction: Food items in this refrigeration unit must be maintained at 41 degrees or lower. The unit temperature may need to be adjusted or repairs may be necessary to accomplish this.
- Temperature Measuring Devices
Observation: An ambient temperature measuring device was not found in the two door Continental make unit.
Correction: Temperature measuring devices must be provided in all refrigeration units.
- Kitchenware and Tableware
Observation: Cleaned and sanitized dishware were observed stacked on shelving immediately adjacent to the hand wash sink near the kitchen entrance door, not protected from splash contamination.
Correction: All cleaned and sanitized food contact items must be protected from various forms of contamination. This dishware must be moved away from the hand sink or a splash guard may be installed to prevent splash contamination of these food contact items.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The handwash sink at the back of the kitchen was observed non-operational due to constant leaking at the base of the spigot when the water is turned on beneath the sink. (water valves beneath this sink were turned off)
Correction: All plumbing fixtures must be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: A covered waste receptacle was not provided in the women's restroom.
Correction: A covered waste receptacle was placed in the women's restroom.
- Hand Drying Provision (corrected on site)
Observation: Paper towels for hand drying were not found at the hand sink near the kitchen entrance door, or at the hand sink in the employee restroom at the rear of the facility.
Correction: A sanitary method of hand drying must be provided at all hand sinks.
- Physical Facilities in Good Repair
Observation: Numerous ceiling tiles were observed missing at the rear of the facility, and the kitchen entrance door was observed in a very damaged condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. The missing ceiling tiles must be replaced, and the kitchen entrance door must be repaired or replaced if repair is not possible.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen area was observed to be in a generally unclean condition.
Correction: The kitchen area of this facility must be cleaned at a frequency necessary to maintain its general cleanliness.
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04/15/2015 | Routine | |
Discussed the observations and inspection report with the person in charge
Overall at time of inspection clean facility kitchen
Excellent cold and hot holding food temperatures
Good separation of foods in refrigeration units
Proper use of food gloves with frequent change of gloves noted
Good date marking practices
pH sanitizer Chlorine 50-100ppm
Remember to have a wiping cloth bucket with required concentration of chlorine sanitizer at all times off the floor.
Wash, rinse and sanitize 3 bay sink every 4 hours or as needed -. Keep the sinks clean at all times
- Cloths - Wiping Cloths - Use Limitation
Observation: No wiping cloths observed in facility.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of 3 bay sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/30/2014 | Routine | |
Discussed inspection report and observations with the person in charge.
Proper separation of foods in refrigeration units
Use of food gloves with proper change of gloves observed
pH sanitizer 50-100ppm
Cold and hot holding foods required limits
NOTE: Foods for 2 drawer refrigeration units were prepared prior to opening of establishment and were taken from walk in cooler at require cold holding temp at 36.6F.
Remember to plug in prep unit and 2 drawer refrigeration unit at all times.
No violation noted during this evaluation. | 07/30/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Cold and hot holding foods well within required limits
pH sanitizer - chlorine 50-100ppm
Good separation of foods in refrigeration units
Temp log with daily entries noted
Good date marking practices noted
NOTE:
Remember to wash hands frequently under 100F or higher water temperature
Use clean food gloves during food preparation, changing food gloves frequently between jobs to prevent cross contamination between foods and food contact surfaces
Reiterated and discussed employee health/hygiene practices and the transmission of foodborne illnesses
Closely monitor food temperatures in the walk in cooler so that a temperature of 40 F is always maintained - this can be achieved by using smaller food containers not stacked above one another to allow air flow or to lower the thermostat of the unit
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
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: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the @LOCATION@ is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk in freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/20/2014 | Routine | |
Discussed observations and inspection report with the person in charge
No food prep at time of inspection
Violations corrected at time of inspection
Cold and hot holding foods within respective required temperatures
Use of food gloves with change of food gloves, hair restraints and pH sanitizer test kit (chlorine 50-100ppm) noted
Good separation of foods refrigeration units
Temp log with daily entries observed
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in 2 drawer cooler cold holding at improper temperatures - 43.1F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/19/2014 | Routine | |
Food temperatures continues: Walk in cooler: chicken breast 40.8/ whole beef 41.7F
Discussed observations and inspection report with the manager, the importance of food safety and good hygiene practices
Cold holding foods in refrigeration units observed to be with required limits
Use of food gloves observed with proper change procedures noted
Good separation of foods in refrigeration units
Good date marking practices observed
NOTE: Discussed proper procedure for food preparation and processing
No violation noted during this evaluation. | 06/04/2014 | Follow-up | |
Discussed observations and inspection report with the person in charge.
Follow up inspection 4 June 14
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Not all foods in the walk in freezer were observed being covered
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: White and yellowrice 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* (corrected on site)
Observation: Sour cream, sliced tomatos, shrimp, sliced chicken and beef cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Not all ready prepared ready-to-eat (RTE) @FOOD@ 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.
- 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 @FOOD@ 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front kitchen hand sink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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06/03/2014 | Routine | |
Food temp continued: sour cream 39.9F/ mixed bell peppers (2 drawer ubit) 33.3F/ sliced tomato ( 2 drawer unit) 34.6F
Overall clean facility kitchen
Good date marking practices observed
Good separation of foods in refrigeration units
Proper hand washing and use of food gloves with frequent change of gloves observed
Excellent cold holding food temperatures
Hair restraints and pH sanitizer test kit noted
No violation noted during this evaluation. | 04/16/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Clean kitchen at time of inspection
Good date marking practices noted
Good separation of foods in refrigeration units
Use of food gloves with regular change of gloves observed
Proper hand washing procedure observed
NOTE: Please ensure and monitor the following:
1. Prep unit in kitchen - ensure that a temperature of 40F or below is constantly maintained - optimum temperature would be between 37-40F (provided temp log sheet for monitoring of unit)
2. Let the warewash machine run a couple of times before use to ensure that the water reaches the require hot water temperature per the data plate
3: Remember to date mark foods at time of preparation or if not consumesd within 24 hours
- Equipment and Utensils - Durability (corrected on site)
Observation: The make unit observed not holding at proper cold holding temperature
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean aluminum food containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: The tiled floor in the back storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/05/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Overall facility kitchen appeared clean
Proper use of food gloves with frequent changing of gloves observed
Good separation of foods in coolers and dry storage
Cold and hot holding foods well within required limits
Good date marking practices
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device prep unit with lid.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handle ot the cold water at the bach hand wash station observed missing.
Correction: Repair and maintain all plumbing components ans fixtures.
- 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.
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12/05/2013 | Routine | |
Two of the three violations observed as having been corrected.
Discussed remaining violation with the person in charge
NOTE:
Remember to close the lid of the prep unit to ensure excessive cold is not lost during slow period
Monitor prep unit temperature to ensure that a temperature of 40F or less is constantly maintained
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device in the prep unit.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: faucet handle of back hand sing in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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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12/05/2013 | Routine | |
Repair issues discussed with the person in charge (PIC).. Advised that both faucets at the hand sinks need to be in good working order and thar ceiling tiles in the storage area need to be in place. Also the hole in the wall by the ice machine needs to be repaired.. The gasket per the PIC is on order
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucer at back hand sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall at mop sink and ice maker is not maintained in good repair.Ceiling tiles observed missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/07/2013 | Follow-up | |
At time of inspection critical violations noted as having been corrected. NOTE: Gasket to prep unit is on order and faucet at hand sink in kitchen temporary fix until part can be replaced
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall at mop sink and ice maker is not maintained in good repair.Ceiling tiles observed missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/21/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge. Majority of critical violations were corrected at time of inspection.
Use off food gloves observed being used by majority of kitchen staff
Hair restraints and sanitizer test kit noted
Good separation of foods in walk in cooler
Excellent hot holding food temperatures/ cold holding foods in walk inand 2 drawer refrigeration unit within required limits
Clean food contact surfaces
NOTE Discussed the following
1. Using time as public health control for foods -After preparation of respective food, refrigerate, cold hold at 41F or below, remove and use within 4 hours after which it must be discarded
2. Wash, rinse and sanitize all food contact surfaces within 4 hours or as needed and let air dry
3. Provided food safety and demonstration of knowledge hand outs
- Person in Charge (corrected on site)
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures in the prep unit
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Plumbing System Maintained in Good Repair
Observation: Faucet of hand sink in the kitchen in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: Wall at mop sink and ice maker is not maintained in good repair.Ceiling tiles observed missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/16/2013 | Routine | |
TEMPERATURES CONTINUED: Cold hold - sliced chicken breast 40.1F/slasa 41.2/shredded lettuce 41
Discussed observations and inspection report with the person in charge.
Overall facility dining area and kitchen appeared clean with clean food contact surfaces noted
Use of food gloves with regular changing of gloves observed
Good date marking practices noted on food containers except for the sauces in the bulk food containers in the walk in
Good separation of foods in the walk in noted
Hair restraints observed
Refrigeration unit, cold and hot holding foods within required limits
NOTE: Remember to -
1) Wash hands regularly and change gloves frequently as required during food preparation
2) Date mark foods at time of preparation or if the food product is not consumed within 24 hours
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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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08/13/2013 | Risk Factor | |
At time of inspection no violations were observed
Facility dining area and kitchen appeared clean and in compliance
Use of food gloves with regular change of food gloves noted
Clean food contact surfaces observed
Refrigeration units, cold and hot holding foods well within required limits
Good date marking practices noted
Hair restraints and pH sanitizer test kit noted
Since the last inspection facility has made improvements and strides in general food safety and hygiene practices
No violation noted during this evaluation. | 06/25/2013 | Risk Factor | |
All violations except employee toilet door self closer observed having been corrected (waiting for part for self closer). This must be corerected by next inspection. Also discussed proper thawing procedures - thaw under cold runnuing water of in the refrigerator.
Thank you for your cooperation and compliance
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is on the employee toilet room observed with self-closer not attached to toilet room door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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04/29/2013 | Follow-up | |
Numerous critical ciolations and non critical violations observed which need to be corrected by 29 April 2013
Discussed observations and inspection report with the person in charge
Discusssed proper hand washing procesdures, food glove changing requirements, cross contamitation, wash, rinse and sanitize requirements for food contact surfaces - wash, rinse,sanitize and air dry no less than once every 4 hours
Refrigeration units, cold and hot holding foods within required limits
Good food separation in walk in cooler and 2 drawer cooling unit
Sanitizer chlorinr 50-100ppm observed
Clean dining area and kitchen
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
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: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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 and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- 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.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service styrofoam containers observed unprotected from contamination.in establishment kitchen
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse Receptacles
Observation: There are refuse containers in the kitchen by the hand sinks
Correction: All refuse containers are to be fitted with snug lids.
- Toilet Rooms - Enclosed
Observation: Toilet room door is on the employee toilet room observed with self-closer not attached to toilet room door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: Cieling tiles in storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/25/2013 | Routine | |
At time previous violations noted as having been corrected - wall over deep fryer cleaned, mop sink faucet repaired
No violation noted during this evaluation. | 03/19/2013 | Follow-up | |
At time of inspection the majorirty of violations oberved as having been corrected.
NOTE: Please maintain continued cleanliness of the kitchen at all times and always have a soap dispenser available at the back kitchen prep area
Follow up inspection by or on 22 March 2013
Thank you for your cooperation and timely rwsponse
- 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: wall over tove/oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections by the mop sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/22/2013 | Follow-up | |
Violations continued: The surface of the cutting board of the make unit observed being scratced/scored
Discussed observations and inspection report with the person in charge Critical and non critical violations observed at the time of inspection
Observed use of food gloves, hair restraints, good date marking,
Refrigeration units, cold and hot holding foods wellwithin required range
Provided food employee health agreement for signing
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device - make unit.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven
Correction: Clean and sanitize these surfaces for food contact.
- 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: wall over tove/oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination - aluminum food containers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections by the mop sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the back sink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning of the shelving in the kitchen and the wall by the oven noted in need of cleaning.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/21/2013 | Routine | |
No violations noted nor was ther any food prep at time of inspection. Facility kitchen appeared clean and is in compliance. Use of food gloves, good date marking practices, hair restraint and pH sanitizer test kit (QAK QR 200ppm) observed. Refrigeration units, cold and hot holding foods well within required limits.
NOTE: Please to monitor hot water so that a tmeperature of 100F at the hand sink and 110F at the 3 bay sink is always maintained. Also remember tho thaw foods in the refrigeration unit or under running ater at 41-70F.
Improvements observed. Good job/
No violation noted during this evaluation. | 12/10/2012 | Risk Factor | |
No violations noted at time of inspection. Discussed observations and inspection report. Provided a copy of " Safe food handing practiced " to share with employed. Person in charge was able to answer asked questions satisfactory. Overall facility kitchen appeared clean and in compliance. Food contact surfaces clean. Refrigeration units, cold and hot holding foods within required limits. Use of hair restraints, date marking practices, food gloves anp pH sanitizer test kit (chlorine 50-100ppm) observed.
No violation noted during this evaluation. | 02/07/2012 | Risk Factor Assessment | |
No violations noted with facility kitchen appearing clean and in VDH compliance. Food contact surfaces clean. Refrigeration unit, cold and hot holding food temperatured within required range. Date marking observed. Use of food gloves observed. Good job
No violation noted during this evaluation. | 11/28/2011 | Risk Factor Assessment | |
Discussed observations and inspection report with person-in-charge. During inspection all critical refrigeration units in the establishment were holding temperature within the required limits - good job and lets keep it that way (<41F). Observed sign in English/Spanish to keep make table lid closed during non-lunch/dinner hours.
NOTE: Remember to replace baffles of air vent once cleaned
- Hair Restraints - Effectiveness (corrected on site)
Observation: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Various food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Correction:
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 bay sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen hand sinks
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles, ceiling tiles and air conditioning unit in dry storage area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/04/2011 | Routine | |
At time of inspection make unit and walk-in unit were holding temperature at required range (<41F). Cold holding foods in both refrigeration units within acceptable range. Suggest to lower temperature of make unit since employees keep failing to close make unit lid to prevent cold loss when establishment is not busy with food service. Remember to closely monitor temperature of refrigeration units and also wear hair restraints during food preparation and to have hand paper towels readily available in paper towel dispenser at all times.
- Hair Restraints - Effectiveness
Observation: 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.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: A recent repair to plumbing system components of the 3 bay sink are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen hand sink
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles on floor and , back storage area wall, is not maintained in good repair. ir conditioning duck leaking
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/01/2011 | Follow-up | |
This was a follow-up inspection to the initial July 22, 2011 inspection. This establishment continues to have refrigeration problems. Walk-in unit cannot maintain temperature of 37-40F temperature resulting in some foods being out of cold holding food temperature. Other violations given until August 22 to be in compliance with VDH food code regulations. Please monitor make unit temperature to ensure correct temperature is maintained and close lid of unit to prevent excessive cold loss during slow periods. Also monitor ware wash machine temperature to ensure temperature of hot water is at 120F per data plate. Suggest to run warewash machine for several runs before using so that hot water is at or above required data plate temperature. Hold holding food temperatures well within required limit (>135F)
EHS will return later in the day to ensure that walk-in refrigeration temperature continually hold at 37-40F and that critical temperatures are within compliance
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Not all cold holding foods cold hold at proper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: A recent repair to plumbing system components of the 3 bay sink are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles on floor and , back storage area wall, is not maintained in good repair. ir conditioning duck leaking
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/28/2011 | Routine | |
This was a follow-up inspection. Refrigeration units and cold holding foods found to be within required limits. Please monitor all refrigeration units closely to ensure that a temperature of 37F-40F is constantly maintained.lease also follow directions of the refrigeration unit to ensure operability of walk-in unit. Also close make table lids at all times and advise staff of this.
Follow-up 1 august 2011
- Equipment - Good Repair and Proper Adjustment
Correction:
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: A recent repair to plumbing system components of the 3 bay sink are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles on floor and , back storage area wall, is not maintained in good repair. ir conditioning duck leaking
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/28/2011 | Follow-up | |
This was a follow-up inspection to the 21July inspection. Walk-in cooler found to be with required temperature. New refrigeration make unit in the establishment. Please monitor the temperature ff all refrigeration unit temperature and ensure that the temperature is at of below 40F (optimum temperature 37-40F). Cold and hot holding foods within required range. Warewash machine - please have plumber heater to temperature so that it is above 120F per machine data plate
Follow-up inspection week of 25 July 2011
Thank you for your cooperation and response.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: A recent repair to plumbing system components of the 3 bay sink are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the front end hand sink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and ceiling tiles need to be replaced, is not maintained in good repair. The hood over the oven need to be inspected - last inspection in June 2011
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/22/2011 | Follow-up | |
This inspection is the result of a follow-up inspection of the facility. Additional critical and non-critical violations were observed at the time of the inspection. The facility continues to have food safety issues which need to be corrected per VDH regulations
When thawiing potentially hazardous foods do so under cold running water betwen 71F-41F or remove from the freezer and place in a refrigerator until thawed
- Thawing
Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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07/21/2011 | Follow-up | |
This was a follow-up inspection for the July 20, 2011 routine inspection. The majority on critical violations and non-critical violations were observed as having been corrected. Follow-up inspection will be within 30 days when all violations need to be corrected.
1. Please remember to monitor and ensure that all refrigeration temperatures are within the cold holding range - 37F-40F. Suggest to implement a temperature log on both the walk-in refrigeration and make unit door.
2. In-use utensils and equipment not temperature controlled need to be washed, rinsed and sanitizes no less than once every 4 hours to prevent accumulation of grime and dirt build up.
3. Do not remove excess amounts of food from the refrigeration unit(s) during food preparation so that potentially hazardous ready-to-eat foods are not out of temperature
4. Close make table lids to prevent excessive cold loss during slow periods
5. Clean all food contact surfaces (make tables/microwave) after use, as required or daily
6. Regularly monitor the establishment for insect harborage, otherwise use pest control services more frequently
7. Recommend food safety course for managers and or employees
8. Ensure that all equipment is functional and in good repair (walk-in coolers/make table unit)
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Not all bulk food containers are labeled with common name containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the make unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: A recent repair to plumbing system components of the 3 bay sink are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the front end hand sink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and ceiling tiles need to be replaced, is not maintained in good repair. The hood over the oven need to be inspected - last inspection in June 2011
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/21/2011 | Routine | |
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