The purpose of this visit is to conduct a risk factor assessment. Employee Health Policy in place. Sanitizer observed at an acceptable level. Please remember to keep foods such as american cheese inside a working refrigerator to ensure that it holds at 41f or below. Also, when placing cream cheese at the top of the prep cooler wells, ensure that you are not double panning unless you have an assistive cooling/cold holding method such as an ice water bath. Thank you. If you have any questions, please call the health department.
- 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: Observed american cheese previously out on the countertop 59F. Observed plain cream cheese 47f, honey almond cream cheese 46f and veggie cream cheese 46f in the two door prep cooler cold well top, double panned.
Correction: Manager placed american cheese back into the lower portion of the prep cooler. Manager discarde the cream cheeses, since they had been placed at the prep cooler for 4 or more hours. EHS provided guidance on the cream cheeses and suggested that the manager place the cream cheese containers into an ice/water bath in the cold well of the prep cooler since double panning will not allow for cold holding of this product on the top of the prep cooler cold well. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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07/07/2015 | Risk Factor | |
The purpose of this visit is to conduct routine inspection. Manager has an employee health policy in place. Sanitizer in the sanitize basin of the three vat sink measured at an acceptable level. Facility has test kit for sanitizer. Temperatures measured during today's visit were within an acceptable limit. Thank you.
No violation noted during this evaluation. | 03/10/2015 | Routine | |
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3-vat with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Provided training on how to make both quat and bleach sanitizer solutions.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of bagel toppings
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink piping located next to 3-vat are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- First Aid Supplies / Location (corrected on site) (repeated violation)
Observation: First Aid Supplies being stored above food equipments.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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01/27/2014 | Routine | |
- 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: provolone cheese (49F), cheddar cheese (48F) on prep top, roast beef (49F), turkey (48F) in 2dr MaxxCold prep cooler - items swapped out and cooler maintenance called. cheddar cheese (49F) on counter - moved to cooler. hash (49F), ham (45F), bologna (48F) on prep top 2dr Everest prep cooler - all swapped out.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: soda crates(s) found used for the following purpose(s): to hold up single serve utensils off the ground.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- 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: 2dr MaxxCold prep cooler - maintenance called.
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.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of drink mixes.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: wall and ceiling vents.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container: ointments over single serve plates.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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01/14/2013 | Routine | |
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