The purpose of today's visit was to conduct a risk factor assessment.
When TIME rather than temperature is used to control the safety of a food item, foods MUST be labeled with the time they were taken out of temperature control and a discard time (4 hours later). Ensure all of the melted butter that is maintained outside of temperature control is appropriately labeled.
- 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: whipped butter (79F) on inadequate ice bath.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Butter placed in refrigerator to cool. New butters placed on larger ice bath.
- 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: Melted butter in spray bottle and open container.
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, 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. NOTE: Butter discarded and replaced. New butter appropriately labeled.
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11/25/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS observed the following great active managerial control systems in place during today's inspection: labeling of TPHC foods, date marking and easily accessible and organized Employee Health training.
No violation noted during this evaluation. | 05/26/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: coffee creamer =53-F, cream cheese = 51-F, chocolate milk =50-F, vanilla milk =51-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.(relocated all food items inside this unit). Do not use this refrigerator until proper repairs have been made and food are being held at 41 and lower.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink sanitizer dispenser with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 200-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not being properly sanitized due to improper operation of the sanitizer dispenser. The sanitizer solution mix from the dispenser was noted to be only 50 ppm. Required amount according to the manufacturer is 200-400 ppm.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. adjust the concentration of the quaternary ammonium compound sanitizer in the solution to the required amount of 200-400 ppm. If the concentration cannot be made immediately, manually add the sanitizer in the solution to ensure proper concentration in the mean time until proper repairs or adjust is made..
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09/16/2014 | Risk Factor | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to proper operation of the 3-compartment sink. An employee was observed operating this sink without following the three required steps(Wash-Rinse-sanitize). The employee was observed washing utensils inside the sanitizing compartment.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. (Manager set-up sink properly)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: cream cheese=46-F, chocolate milk =48-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 (temperature of refrige lowered to 34-F
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: salad prep station reach-in refrige.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the salad station refrigerator is damaged
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. Repair or replace the torn gasket.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at back drive through window was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back entrance.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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04/17/2014 | Routine | |
- 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: Milk, cream cheese @ #6 44F, 46F
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. Moved PHF to other cooler.
- Refuse / Area / Clean
Observation: Mosquitos breeding in top of unused cart observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Physical Facilities Good Repair
Observation: Observed that the 3 MICRO-WAVES DOOR HANDLES are not maintained in good repair.(loose)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/06/2013 | Routine | |
Complainant reported that he visited the establishment on 8/1/13 and ordered a to-go breakfast. He observed that his food had been packaged in a dirty wrapper.Inspection results
No violation noted during this evaluation. | 08/06/2013 | Complaint | |
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