FDA form 1-B provided. Post in the kitchen.
Thermometer needed for pizza MUT and panini cooler.
No violation noted during this evaluation. | 03/22/2016 | Routine | |
All non-critical violations must be corrected within 30 days.
Discussed Employee Health Policy with PIC. The PIC is ServSafe certified up to date.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air) temperature measuring device (degrees F) located in the pizza table and panini case is not accurate. Thermometer is missing in the rotisserie chicken case.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand washing sink in dish room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: potato cutter in the chicken prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection under the hose in the dish room is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in chicken prep room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Missing/broken tiles under fryers.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Wall and Ceiling Coverings and Coatings (corrected on site)
Observation: Ceiling covering in dish room is not attached so it is easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Accumulation of grease behind cooking equipment in the chicken prep room. Floors 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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11/06/2015 | Routine | |
Received copies of repair invoices on the requested equipment. The WIC had the fan motor replaced and the thermostat lowered. The unit was holding at 36 F when the technician finished. The 2-door RIC in the chicken room had the thermostat and time clock replaced, and was put through a full defrost. The 2-door low cooler in the coffee kiosk had its drain cleaned out to eliminate the issue of standing water. As a result of these repairs violations 820 A2 and 1570 are noted as having been corrected.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the WIC, hot bar display case, two hot boxes, panini MUT, bistro MUT, and pizza MUT 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.
- 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: inside the hot boxes (edges, bottoms)
Correction: spills in the bottom of the 2-door rear Delfield RIC.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the coffee bar ice machine had pink and blackish mold.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Chicken room noted in need of cleaning. Build-ups present on the floor, under equipement, on low prep tables, and space between the tiles and wall.
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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06/11/2015 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer spray bottles, test kit, and hi-temperature dish machine. Corporate employee health policy is already in place.
Notes:
1. A service call was placed for refrigeration while the inspector was present. The WIC temperature needs to be lowered and the 2-door Delfied rear RIC was frozen up. The 2-door low BA cooler in the coffee area had water ponding in the bottom of it.
2. Strongly encourage management to make it a required part of operating procedures to check the thermometers in all refrigeration units daily. Ideally 2-3 times a day. This way management will have a more accurate read of whether or not equipment is operating correctly.
3. Facility has changed over to trash cans with swinging lids throughout the kitchen area. This is a concern since it greatly increases the odds of staff touching the lid of the trashcan with clean hands or even gloved hands when attempting to discard trash. Increased chances of hand contamination can only cause more problems for food handlers.
4. Verified with chemical supply company that the chemical dispensing units in the store have appropriate backflow/backpressure devices installed in them. A seal was not visible/present on front wall dispenser, but there was one on the device located at the rear of the store.
5. Make sure the hose at the rear mopsink is hung above the floodrim at all times!
6. Forward copies of the store's repair invoices showing the various refrigeration units have been repaired and are functioning normally.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All food items checked in the cold display case
Correction: most product in the WIC
- 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 meats and a sauce stored in the panini MUT cooler, the food should have been discarded 5-11 days ago. System for date marking RTE foods made on-site is different from that used for sliced deli meats. One area marks the preparation/cook date while another marks the use by date. Most foods are kept for a max of 5 days, and a few at 7 days. Identified sliced pepperoni was being kept much longer.
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. The date deli meats are sliced count as day 1 when date marking foods and can only be held for a maximum of 7 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. Use a consistment date-marking system that staff understand.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the WIC, hot bar display case, two hot boxes, panini MUT, bistro MUT, and pizza MUT 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The rear 2-door Delfield RIC (frozen up)
Correction: water ponding in the bottom of the coffee area 2-door low BA cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: metal pans stored on the clean dish shelving were found to have bits of food debris and/or greasy residues on them.
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: inside the hot boxes (edges, bottoms)
Correction: spills in the bottom of the 2-door rear Delfield RIC.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the coffee bar ice machine had pink and blackish mold.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station closest to the bistro and panini MUT coolers is being used for purposes other than washing hands. Observed an employee filling a container with water at a hand sink. Discarded ice also observed in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Chicken room noted in need of cleaning. Build-ups present on the floor, under equipement, on low prep tables, and space between the tiles and wall.
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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06/10/2015 | Routine | |
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Prepared and display pizzas in the bistro/cafe area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the chicken room Delfield reach-in 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: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash chicken hose extend below the flood rim level of the wash sink basin at the chicken room 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- 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 ( dining area coffee area and pot washing area)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Missing floor tiles were observed in the chicken room, before the fryers.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/22/2014 | Routine | |
Additional temperatures taken:
WIC: salmon 40.7, chx 40.1, crabcake 40.3
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer detected in a sanitizer bucket on the line or in the sanitizer compartment of the 3-vat sink in the chicken prep area.
Correction: Ensure chemical sanitizer concentrations in wiping cloth buckets, the sanitizer compartment of the 3-vat sink, and spray bottles is correct.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the coffee shop one-door BA low 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture behind and to the right of the chicken fryers is not coved and closed to no larger than 1/32 inch space. Coving was removed to replace floor tiles and was not put back.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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08/04/2014 | Routine | |
Adequate thermometer, quaternary ammonia spray sanitizer, 3-vat setup, hi-temperature dish machine, and test kit. Reviewed employee health.
Additional refrigeration: coffee bar units: 2-door BA low 40F, 1-door BA low 30 F
One broken floor tile noted in the fry side of the kitchen, across from the 3-vat sink. Replace.
As warm weather approaches keep an eye on ambient air temperature of all refrigeration. Thermostats may need to be adjusted.
Suggest keeping portioned fruit cups in the bottom of the MUT coolers or in the WIC during slow periods. The plastic cups act as an insulator and if overstacked/stacked on their sides the holding temperature will be higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned cups of kiwi and pineapple cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the coffee station one-door low BA cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture to the right of the fryers and flat top grill is not coved and closed to no larger than 1/32 inch space. Coving removed when replacing floor tile and not put back.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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03/18/2014 | Routine | |
Additional food temperatures: Egg - 140, Chicken - 40, Acorn squash (cooling 30 minutes) - 83, Duchess potatoes - 31, Sliced ham - 39, Salad bar items - 35-39.
Ice accumulation observed on the Delfield freezer by the three compartment sink.
Tiling chipping around drain in fry station. Replace tiling.
Thermometer at the display closest to coffee station is reading at 60 F. Keep an eye on this unit.
- Hand Drying Provision (corrected on site)
Observation: No paper towels were available at the hand sink by the dish machine. Paper towel dispenser by the deli does not work properly.
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
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11/05/2013 | Routine | |
Additional temperatures taken:
coffee bar area: 2-door low 39, 1-door low 28
Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Reviewed employee health.
Consumer advisory has been posted on the cold display case. Ask that the flank steak be mentioned in the statement since that is the only undercooked item offered.
No violation noted during this evaluation. | 05/15/2013 | Routine | |
Additional temperatures taken:
mashed potatoes 170, corn/lima beans 187, soups and chili on serving line 166-181
raw meats in WIC 39-41
italian sausage and pizza sauce in pizza MUT 35
potato wedges/diced sweet potatoes in front low auto shams 150-165
coffee bar area: currently closed
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried chicken in left henny penny 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.
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01/30/2013 | Routine | |
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