Discussed with the person in charge:
1. The dishmachine is currently down for repair. PIC stated parts are on order and maintenance is actively working to correct the problem. All equipment is being washed and sanitized in the 3-compartment sink. Ensure all equipment is reaching the full 30 second contact time for the quaternary ammonium sanitizer.
2. Employee health handouts provided.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Employee Health* (corrected on site)
Observation: Person in charge was not aware of the reporting procedures concerning diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed the "Big 5" with the person in charge and proper reporting preocedures. Handout provided to the person in charge.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Three pans of popcorn chicken holding in the hot boxes were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Observed tray one with temperatures of 125'F and 123'F, tray two with temperatures of 125'F and 128'F and tray three with temperatures of 122'F. The popcorn chicken was reheated to 166'F and 170'F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the following were observed in disrepair: 1. red hot box 2. holding cabinet on side A 3. reach-in cooler cabinet on side B.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/22/2016 | Routine | |
Discussed the above and the following with the person in charge:
1. Cooking, cooling, and reheating of raw food items
2. Portable handsink available in the salad bar area. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced chicken (49'F), shredded cheese (46'F), Milk (45'F) were measured cold holding at improper temperatures in the drink display reach-in cooler in the salad bar area. The door to the display reach-in cooler was closed to facilitate cooling the food items. Recommended to the PIC to take the temperature of a few foods items to monitor the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/19/2015 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handksink beside the warewashing area is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting boards stored in the sandwich prep area and the pizza cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The following items were observed to have accumulations of grime and debris: caulking along the pre-wash sink and the wall on the right of the dishmachine in the warewashing area, significant ice accumulation in the walk-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory in the salad bar room which prevents routine handwashing by food workers. Recommended to the person in charge to discontinue the use of the salad bar room until a handwash lavatory can be provided.
Correction: Install an additional handwash lavatory in the salad prep room to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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04/22/2015 | Routine | |
Discussed with the person in charge:
1. Door gaskets are on order
2. Recommend replacing the can opener blade and pizza cutting board
3. Door sweep needed in the dry storage area
4. Pressure gauge and wash gauge on dish machine are not in service. Work orders are in for repair.
5. Ice build-up on compressor in the walk-in freezer. Repair as needed.
6. Apparent mouse droppings observed by the RIC and in the dry storage room. PIC stated pest control is actively working to resolve the issue. No activity observed during inspection.
Good handwashing procedures observed. Facility is very clean and well-maintained. Thank you!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Warewash Machines, Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating. PIC has put in a work order.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the salad cafe, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at salad cafe to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Observed leaking faucets at the following: 1) prep sink 2) staff bathroom hand sink 3) hand sink by the ice machine. PIC has put in a work order.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/05/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 11/15/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee washing their hands for only 10 seconds. Instructed employee on proper handwashing procedures.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The toilet in the employee restroom 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: 1-the pizza oven door, 2-the ice build-up on the condenser in the WIF, 3-the burnt out light bulb under the hood above the pizza ovens, 4-the paper towel dispensers throughout the kitchen, 5-the self-closure on the employees restroom door.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: 2 cutting boards observed in the dishroom that are heavily scratched, stained or scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the white line insert pans were observed soiled to sight and touch. Pans were taken to the dishmachine area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the gaskets on the WIC door and the caulking in the dishroom have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic containers in the dishroom were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service bowls stored on the serving line face up.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Hand washing sink is in poor repair. Observed that the hot water faucet at the hand washing sink near the dishroom does not work.
Correction: Repair and maintain all plumbing components and fixtures.
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05/17/2013 | Routine | |
| No violation noted during this evaluation. | 01/15/2013 | Risk Factor | |
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