The purpose of this visit was to conduct a routine inspection.
NOTE:
- Monitor and change the the time chart at the prep area after food are replaced. Observed inconsistency of time card for Time as Public Health Control (TPHC).
- DO NOT use hand sink for anything other than hand washing.
- Observed food receiving at proper temperature at the facility. The PIC took the food temperature as received.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front service area and at the 3-compartment sink area were being used for other than handwashing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH THE PIC.
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10/14/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-vat sink area wasblocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. The handwashing sink was made available to wash hands.
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04/13/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 250 ppm. Chlorine sanitzer wiping cloth bucket: 100 ppm.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after retrieving utensil that had fallen on floor.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed wiht PIC who immediately discussed with and provided training to employee.
- 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: shell egg/liquid egg prodcut in pass thru cooler #5
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Foods determined to be out of temperature < 2 hours and were relocated to another cooler.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: Clean equipment/utensils were found stored at the basement sliding shelf storage area directly under sewer line. Shielding for sewer line has been damaged/moved (shielding is shifted each time shelving units below are moved) so that adequate protection for clean equipment/utensils stored below is no longer provided.
Correction: quipCleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. NOTE: Discussed with PIC. All items stored on subject shelving unit were relocated.
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11/20/2014 | Routine | |
The purpose of this visit was to conduct a routine evaluation, with focus on risk factors, in conjunction with a foodborne illness investigation. Quaternary ammonium sanitizer concentration in 3 vat sink: 400 ppm. Chlorine sanitizer concentration in wiping cloth bucket: 200 ppm. NOTE: All numbers listed with coolers/freezers in "equipment temperature" section reflect numbers posted by the facility on individual equipment.
No violation noted during this evaluation. | 03/11/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Good retail practices discussed with PIC: 1) Store single use products a minimum of six inches off the floor, 2) Clean refrigerator surfaces as often as necessary to prevent food accumulation, 3) mold on non-food contact surface of ice machine.
- 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: Cooked egg and sausage mixture in display over UC cooler prep area right. (50 degrees F.) raw shell egg in Bev Air UC cooler prep area left. (48 degrres F)
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. NOTE: PIC relocated food to other coolers.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizing solution was measured at 50-100 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizing solution at 50-100ppm. Verify concentration using the appropriate test kit. NOTE: PIC corrected sanitizer solution stregnth.
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09/10/2013 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Canadian bacon on over counter multiple compartment hot hold unit:115 degrees F. NOTE: TPHC timer expired. PIC disposed of food.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: Liquid egg product and sliced canadian bacon on counter on (not within) container of ice, sliced cheese and other PHF foods in Bev Air 2 dr undercounter cooler. NOTE: PIC voluntarily disposed of food of canadian bacon and liquid egg product, and relocated other foods to another cooler after determing they had been out of temperature < 30 minutes.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: sliced Canadian bacon and liquid egg product on ice container on counter, identified by PIC as under TPHC, but had no label stating time entered TPHC/discard time. Canadian bacon in over counter hot hold unit available for service after TPHC timer had expired. NOTE: Affected food was voluntarily disposed by PIC
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Several coolers were missing or had malfunctioning thermometers.
Correction: Provide a fully functional thermometer in an easily readible location for all coolers..
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Bev Air 2 dr undercounter cooler. NOTE PIC adjusted thermostat and reduced ambient temperature to < 41 degrees F prior to the end of the inspection.
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.
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03/14/2013 | Routine | |
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