This visit was made to conduct a follow up to the risk factor assessment that was conducted on February 16, 2016. The following corrective actions have been taken:
1. The Walk in Refrigerator was serviced and is now maintaining temperatures of around 38°F. Thank you for taking these actions
No violation noted during this evaluation. | 02/18/2016 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful. The following issues require attention:
1. Please have the Walk in Refrigerator serviced to ensure it's maintaining temperatures of at least 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify.
Note: Please ensure that the 3 compartment sink is properly set up to wash, rinse and sanitize with the sanitizing solution in the third compartment.
*Repeat Observations are Subject to Civil Penalty
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomatoes were observed at 70°F in the unit at the sandwich prep station
Correction: in the Walk in Refrigerator, the boxes of cut tomatoes and eggs were between 44-45°F.
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02/16/2016 | Risk Factor | |
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (salads and cut tomatoes were fully covered in plastic and place in walk in to cool)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
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07/07/2015 | Routine | |
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer ( sliced tomatoes, shredded lettuce for salads)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door of the following unit(s) are (missing, damaged): Walk in refri. (door is not closing preoperly)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station near burger freezer is used for washing towel .
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/03/2015 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door latch of the following unit(s) are (missing, damaged): walk in refrigerator (door latch will not fully close)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: spoons at coffee and tea station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Physical Facilities Good Repair
Observation: Observed that the pipes of 3 compartment sink are not maintained in good repair (pipes are leaking)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/04/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for 20 seconds and did not use paper towel to turn off faucet after washing) demonstration provided during inspection
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (employee went from washing trays at 3 compartment sink to preparing a wrap, did not wash hands in between) corrected in the moment
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration is sani bucket (0 ppm) corrected
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
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07/21/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did no tknow all reportable symptoms or where to find information. Review employee health information with all staff including new staff
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Spoons at coffee/tea station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (at mop sink and sanitize basin of 3 compartment sink)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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03/31/2014 | Routine | |
This visit was made to conduct a routine evaluation. The person in charge was very helpful, and the facility was clean and in good repair.
Person in charge had employee health policy agreement forms signed, but did not have a poster. I gave him 2 employee health posters to aide in the implementation of an employee health policy that meets the expectation that managers and employees know the big 5 illnesses and symptoms.
Make sure sanitizer buckets are changed frequent
No violation noted during this evaluation. | 12/02/2013 | Risk Factor Assessment | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate the employee health policies. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: employee at drive thru window scooping ice with a cup.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Physical Facilities Good Repair
Observation: No hot water at cook line handsink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/12/2013 | Routine | |
No violations
No violation noted during this evaluation. | 03/21/2013 | Risk Factor | |
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