quat sanitizer good @250 ppm, facility doing a great job date labeling, monitor cold holding temperatures at the left prep cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for the chicken breasts (chicken breasts cooling in a third pan on the line in an open air prep cooler) .
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. chicken relocated to the walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: items at the left prep cooler o the line were cold holding at improper temperatures.Six pans with prep were sitting in a large plastic bin in the open air cooler this was not allownig proper air flow.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items were voluntarily discarded as necessary
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03/10/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken was observed stored over foods that do not need to be cooked and 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small glass door cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans. The sanitizer concentration at the 3 vat sink was to low when checked.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Corrected and all items were sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under shelving and equipment 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.
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11/09/2015 | Routine | |
The above items were corrected on the spot. Staff provided information on reportable illnesses. The facility is getting better as time goes on.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Item was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad and sliced deli meats 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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06/22/2015 | Routine | |
All food temperatures were within the acceptable range. Facility has all new prep coolers. Facility was organized and employees were observed washing hands between tasks.
- Temperature - Food Temperature Measuring Devices - Provided
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.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee jacket observed stored hanging on dry storage rack in close proximity to the slicer.
Correction: Store personal items in a location so as not to contaminate food or food contact surfaces
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02/02/2015 | Routine | |
The internal food temperatures are not being monitored. Some of the food items were discarded. Check the food temperatures at cold holding and make sure the food is maintained at 41 degrees F and below. The 3 prep coolers on front line are not maintaining food at proper temperature. Repair or replace the prep coolers and make sure the foods are held at 41 degrees F or less at all times.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Sauce was observed stored in a large plastic bucket with a Home Depot label.
Correction: Protect food from miscellaneous sources of contamination. Use only food grade containers for storing foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tuna salad and pasta cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/10/2014 | Follow-up | |
Correct all items within one week. A follow-up inspection will be conducted. Monitor all foods while cold holding, hot holding, and cooking to make sure foods are held at a safe temperature.
- 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: A container of raw chicken was observed 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.
- Food - Washing Fruits and Vegetables
Observation: Head lettuce not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Food - Miscellaneous Sources of Contamination
Observation: Sauce was observed stored in a large plastic bucket with a Home Depot label.
Correction: Protect food from miscellaneous sources of contamination. Use only food grade containers for storing foods.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meatballs.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tuna salad and pasta cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: lids used at Lov'nberry.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the salad prep table is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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09/04/2014 | Routine | |
Correct the above items within one week. Manager provided information on reportable illnesses. Food flow through kitchen is much better.
- Critical: Food - Compliance with Food Law*
Observation: The frozen lamb in the walk in freezer is not from an approved food preparation/processing facility. Lamb is not on the menu and manager stated that the meat was the owners and that they do not use it in the restaurant.
Correction: Obtain food from sources that comply with the law. Remove the frozen lamb labeled "Not for Sale" from the premises.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over ice cream toppings in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from fully cooked and ready to eat foods. Corrected on the spot.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced deli meats in top part of prep stations was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Items were discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The quat sanitizer at the 3 basin sink was at a concentration to low to be sanitizing. Upon checking the concentration directly from mixing valve it was determine that the calibration is off and food utensils were not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Corrected. Firm stopped using the quat sanitizer and went to chlorine. All utensils from today are now being sanitized.
- 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted at the mop sink area.
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. Need to install a light.
- Physical Facilities in Good Repair
Observation: Heating and A/C vent in ceiling is missing exposing fiberglass insulation in dry storage area of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/07/2014 | Routine | |
The purpose of today's visit was due to a complaint ( # 32335) of a strong sour flavor with a bad bitter after taste of the chocolate yogurt mix on the Luv'nberry side of the firm. Spoke to owner who was aware of the complaint. Discussed cleaning and sanitizing procedures. Also discussed how long product is kept and what is done with the product when the machines are taken off line to clean and sanitize. Make sure that product taken out of the machine when it is time for cleaning is never placed back into the machine. A fresh batch needs to be started each time the machine is brought back on line.
The health department has not received any other complaints on this. Unable to determine cause of complaint at this time.
No violation noted during this evaluation. | 12/05/2013 | Complaint | |
The hand sink has been installed and has hot and cold water under pressure.
No violation noted during this evaluation. | 12/05/2013 | Follow-up | |
The above items have not been corrected. The hand washing sink in the prep area has been removed. Re-install hand wash sink today. Employees need to have a hand wash sink to wash their hands.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The hand sink by the fryers has the water turned off to it.
Correction: Repair plumbing so employees can wash the hands and the hand sink in the prep area.
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11/25/2013 | Follow-up | |
A follow up inspection will be conducted. Correct all items by that time.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef was observed next to and against a container of uncovered cheese in the walk in cooler.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground lamb on the gyro cooker was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria as the machine was shut off after it the internal temperature of the product was warm, 75 degrees at time of inspection.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. The entire gyro must be cooked within a 4 hour limit and continuously
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) meatballs in the refrigerator, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Make sure the date mark stickers are replaced each time the container is emptied and cleaned.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hand sink by the fryers has the water turned off to it.
Correction: Repair plumbing so employees can wash the hands and the hand sink in the prep area.
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11/18/2013 | Routine | |
The critical items have been corrected. Correct other items within one week. Need to monitor the internal food temperatures more often. The sanitizer at the 3 basin sink was good @ 200 ppm. Staff provided information on reportable illnesses.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The marinara sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before placing on warmer.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Item was reheated to 199 degrees.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings from yesterday noted not being adequately cooled to prevent the growth of harmful bacteria as they were at 46 F. .
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was discarded.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hand sink by the fryers is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/17/2013 | Routine | |
Need to monitor the food temperatures along with checking the cooler thermometer. Permit application and fees has not been applied for yet. Submit application and fee this week. The quat sanitizer at the 3 basin sink and wiping cloth buckets were good.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced deli meats cold holding at improper temperatures at the prep cooler.
Correction: Deli meats were discarded. Cooler turned down.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hand sink by the fryers is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/30/2013 | Follow-up | |
Manager needs to properly train staff in their job duties. Food handling practices training needs to be refreshed. Staff needs to monitor food temperatures more often to include, cooking, cooling, re-heating, cold and hot holding.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at start of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed as the employee went to the 3 basin sink and rinsed hands off prior to putting on clean glove.
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.Also, make sure employees wash their hands only at the hand sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Washing Fruits and Vegetables
Observation: Heads of lettuce not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use as the quat sanitizer concentration was to low to be a sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced deli meats cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the fryers is being used to store a bucket in it.
Correction: The handwash facility identified above is to be used for washing hands only. Remove items from sink and keep sink accessible at all times so employees can wash their hands.
- Plumbing System Maintained in Good Repair
Observation: The hand sink by the fryers is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of stainless steel cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/24/2013 | Routine | |
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