Discussed the following with the person in charge (PIC):
1. Developing an employee health policy. The EHSS gave the PIC a copy of FDA Form 1-B. Review the policy with all employees and recommend that each employee sign the policy. Recommend that a copy of the policy is posted in the kitchen.
2. Food sources are Reinhart, PFG, US Foodservice, and Buffas Bakery (rolls).
3. No menu items offered to the consumer are served raw or undercooked including hamburgers.
4. Discussed cooling methods for the sauces and lasagna that are cooked on premises, cooled and then reheated for hot holding. Lasagna is reheated and immediately served.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in chlorine sanitizing solution at a concentration of 10 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) deli ham and deli turkey in the sandwich prep unit, the food should have been discarded 5 days ago (observed a use by date of 4/16/15). The PIC stated that the use by dates on the food were incorrect and that the deli meat was sliced today but the dates were not changed. The PIC labeled with the correct date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) alfredo sauce, spaghetti sauce, meat sauce and pizza sauce in the sandwich prep unit and walk-in cooler, the food should have been discarded 5 days ago (observed a used by date of 4/16/15). The PIC stated that the use by dates on the sauces were incorrect and relabeled them with the correct date.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surfaces of the plastic "carry-out" bag used to store the precooked sausage at the pizza prep unit is not safe. The PIC immediately placed the sausage in a stainless steel pan for storage.
Correction: Replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the cardboard boxes used to store food and equipment are not nonabsorbent and easily cleanable. The cardboard boxes were observed soiled with grease and food debris.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep unit and reach-in freezer located in the dry storage room.
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.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is missing its lid.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink in the kitchen and the handsink in the men's restroom 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and wall under and behind the chargrill are 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles of cleaners are not properly labeled. The PIC immediately labeled the bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/21/2015 | Routine | |
- Warewashing Equipment, Cleaning Agents
Observation: The detergent or cleaning agent was present in insufficient amounts in the water of the wash compartment while in use for manual warewashing
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following Physical structures noted in need of cleaning: floor of WIC, floor under 3 vat sink
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: Chlorine sanitizer in dishmachine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940(low to no sanitizer observed)
Correction: Utilize only a sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/30/2014 | Routine | |
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