This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and very knowledgeable about employee health policy procedures. The following issue requires attention:
1. Please ensure that the wet wiping cloths used on the milk foamers are kept in a bucket of sanitizing solution in between use.
Note: Facility only sells baked goods, in addition to the coffee, and these food items are provided by a vender.
*Repeat Observations are Subject to Civil Penalty
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Observed wet wiping cloth for the milk foamer sitting on the counter.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
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01/28/2016 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee did not use paper towel to turn off faucet after washing hands (proper method shown)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (over 400 ppm in sani bucket and 3 comp sink)
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.
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01/28/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off one valve after washing hands) corrected
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
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07/16/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Steam milk nozzles must be washed, rinsed and sanitized at least every 4 hours.
-Soiled wiping cloths used to sanitize steam nozzles must be kept in sani buckets
- Provide test strips for 3 compartment sink
-- Great cold holding temperatures, very clean facility
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: soiled towels used for sanitizing milk nozzles not kept in sanibuckets
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using Quat for 3 compartment sink)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for milk steamer nozzles is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation.
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours (washed, rinsed and sanitized)
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01/15/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items require attention:
1. The expectation for employee health is that all employees know the reportable symptoms and Big 5 illnesses.
2. A CFM must be present at all times the facility is in operation. A warning was issued.
Pastries are delivered daily from Alexandria Pastry. Adequate cold holding observed during inspection.
Repeat violations shall be subject to civil penalty.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employee did not know the reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.(employee purse, hat and beverage on shlef next to single service items)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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07/16/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. All previous items have been corrected.
Recommend issuance of AHD permit.
Ok for C/O
No violation noted during this evaluation. | 05/01/2013 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items need to be addressed:
1) repair hot water heater (no hot water).
2) provide self closing devices on restroom doors.
3) provide a covered trash can for the women's restroom.
4) provide a mop rack.
Call for reinspection when items are corrected.
Final approval and permit to be issued when above items are corrected and when permit application and fee are turned in.
No violation noted during this evaluation. | 04/24/2013 | Pre-Opening | |
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