- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Observed raw beef stored over cut fruit in 1 door cook's refrigerator on mainline.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed rice (128 F), meat loaf (124 F), egg noodles (128 F), and beef stew (131 F) hot holding at improper temperatures. Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed several foods in 1/dr glass cook's cooler and 2 door prep unit cold holding at improper temperatures. Items were relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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12/09/2015 | Risk Factor | |
Todays inspection was a follow-up for cleaning and pest (cockroaches). Substantial compliance observed today, however if additional complaints for roaches, or if they are still present at next inspection, enforcement action could occur. Please continue to supplement pest control with cleanliness and proper sanitation.
No violation noted during this evaluation. | 09/29/2015 | Follow-up | |
Please improve pest control efforts to rid basement of cockroaches. Recommendation is that the frequency is increased until problem is under control. Please send invoices from each visit to me via email or fax.
- Hands and Arms/When to Wash
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of the slicers are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the ice machines in the basement and the can openers are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located in the bakery is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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08/27/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of dry goods in bakery and upstairs dry storage area are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. Ice cream dipper well was turned off.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Turkeys were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF). Items were reheated to 165 F. Baked potatoes were not cooled to 41 , potatoes were cooked 4/28 and were discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Cooling Methods, Food containers (corrected on site) (repeated violation)
Observation: Food container of turkey's and baked potatoes was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Temperature Measuring Devices (repeated violation)
Observation: The units on the mainline is not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The two prep units located near servers station are at improper temperatures 55 F, 48 F.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of the slicers are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the can openers (upstairs only) are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of the dry good containers throughout the bakery kitchen are not cleaned at a frequency necessary to preclude the accumulation of soil residues. The shelving on mainline are also in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The 3 compartment sink in the bakery kitchen is not in maintained good repair (leaking). The condenser from the freezer is leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. The handwashing sink located to the right of the servers line does not have soap.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Controlling Pests (Critical) (repeated violation)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed German cockroaches in basement and bakery area. A very large amount of small flies were also observed in the bakery area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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04/29/2015 | Routine | |
Todays inspection was a follow-up due to a FFC held 23 December 2015. Substantial compliance observed. Please ensure ALL items (including duplicates) are documented. All equipment must be in good repair and/or proper adjustment . Time as a public health control is not a substitute for inadequate equipment. Please contact me if there are any questions regarding procedures for times as a public health control.
No violation noted during this evaluation. | 01/29/2015 | Follow-up | |
Cockroaches observed all throughout basement, including food contact surfaces of the slicer and counter tops. Fruit flies observed in basement bakery area as well. Continue pest control efforts on a more frequent basis to rid facility of cockroaches and fruit flies. Due to the pattern of violation, a fact-finding conference will be scheduled and held. Please do not hold TCS foods in units that are not capable of maintaining foods at 41F or below.
- Cleaning Procedure/Hands and Arms (corrected on site)
Observation: Observed food employee using apron to dry hands.
Correction: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container not handled to prevent contamination of a food employee's hands, the container, and exposed food was observed on service line.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed several food items cold holding at improper temperatures. In front display: cheescake-49F, bread pudding-51F, chocolate cheesecake-49F, whipped cream- 45F,55F. In four door prep unit: cut lettuce-58F, tomatoes-56F, cheese-56,54F, shrimp salad-48F, tuna salad-49F, potato salad-44F, chicken salad-48F. In upright unit at end of cook line: ham-45F, cooked potatoes-45F. In 2 door cook drawer near end of cook line: american, provolone cheese-48F. Corrected by discarding items.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding, Eggs (corrected on site)
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less. Observed 3 stacks of shell eggs out at room temperature of 62F.
Correction: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7ºC (45ºF) or less.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Observed can opener in need of cleaning due to accumulation of food residue and debris.Observed ice machine in need of cleaning.
Correction: Food contact and non-food contact surfaces of equipment and utensils shall be cleaned to sight and touch. The objective of cleaning focuses on removing organic matter so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: The slicers located on main cook line and prep area in the basement which are used with time/temperature control for safety are not cleaned throughout the day at least every 4 hours.
Correction: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Microorganisms may be transmitted from a food to other foods by utensils, cutting boards, thermometers, or other food-contact surfaces. Food-contact surfaces and equipment used for time/temperature control for safety foods should be cleaned as needed throughout the day but must be cleaned no less than every 4 hours to prevent the growth of microorganisms on those surfaces.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Observed food employee washing pots and pans without sanitizing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sinks/Location & Placement
Observation: There is no handwashing sink located on cook line.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Hands are probably the most common vehicle for the transmission of pathogens to foods in an establishment. Hands can become soiled with a variety of contaminants during routine operations. Some employees are unlikely to wash their hands unless properly equipped handwashing facilities are accessible in the immediate work area. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Nothing must block the approach to a handwashing facility thereby discouraging its use, and the facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the bakery is not maintained so that it is accessible at all times for employee use. A mixer was observed in front.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the right side of the waiter station was observed to clean wiping cloths and the left side was observed to fill plants.
Correction: The handwashing facility identified above is to be used for washing hands only.
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12/17/2014 | Risk Factor | |
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink in the bakery was observed blocked by the mixer (The establishment has moved the large mixer slightly over and is planning to relocated the large mixer).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/11/2014 | Follow-up | |
***
Due to the pattern of violation, a Notice of Violation (NOV) will be issued. A follow-up will be conducted in 14 days, on or about September 11, 2014.
The warewashing machine was served before the follow-up.
- Cooling Methods
Observation: Methods used for cooling cole slaw and cut melon fruit salad can not be accomplished with the time and temperature criteria. Cole slaw and fruit salad was observed tightly covered in the walk in cooler.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures
Correction: 1. The cole slaw(47ºF) and the feta cheese(50ºF) in the servers 4 door prep refrigerator. 2. Gyro(49ºF) and potatoes(49ºF) in the glass 1 door cook's refrigerator (A large container of potaotes(101ºF) was observed in the glass 1 door cooks refrigerator). All foods were relocated.
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site) (repeated violation)
Observation: The sliced tomatoes and lettuce left out on the counter during lunch for which time only, rather than time in conjunction with temperature control, are not properly labeled to indicate the time they shall be discarded. Discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall 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.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The daily special menu is missing the consumer advisory statement and the asterisks on foods that are served raw or undercooked (ex. all burgers).
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. There was no or little sanitizer in the 3 compartment sink. Quat and chlorine were observed added to the sanitizer basin. Corrected by instruction. The 3 compartment sink was dumped and set up properly.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink in the bakery was observed blocked by the mixer.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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08/28/2014 | Follow-up | |
Do not store TCS foods in refrigerator units that are not maintaining foods at 41 F or less.
Clean all pre-refrigerators and fan guards.
The walk in coolers in the basement are not maintaining TCS foods at 41 F or less.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: A hair was observed in the sliced cucumbers. Discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Foods listed in temperature log were observed cold holding at improper temperatures. Most foods were relocated or discarded. The refrigeration technician was called during the inspection.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control (corrected on site) (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of garlic butter and cooked mushrooms. A written procedure was given to CFM again.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The daily special menu is missing the consumer advisory statement and the asterisks on foods that are served raw or undercooked (ex. all burgers).
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. 1. An employee was observed washing, rinsing, and not sanitizing the pots and pans. 2. The high temperature warewashing machine was observed not sanitizing (wash-130 F rinse- 200 F). The 3 compartment sink was set up properly and all dishes were washed, rinsed, and sanitized.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance
Observation: 1. The handwashing sink in the bakery was observed blocked by the mixer. 2. A knife was observed in the handwashing sink basin of the servers area handwashing sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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08/25/2014 | Risk Factor | |
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored. Dipping well not operating at service area.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Observed unpackaged deserts in the desert walk-in cooler stored under dirty, moldy shelving.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Thawing
Observation: Observed turkey thawing in standing water at 74 F.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Gravy cooked yesterday (44-46 F) was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Food was discarded.
- Cooling Methods
Observation: Methods used for cooling (buckets of soup, gravy, broth and bus tubs of potatoes) can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers
Observation: Food containers of potatoes were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Observed stacked tightly in walk-in cooler.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed foods in the top portion of the cook's three door prep unit, two door prep unit and the Server's 4 door prep unit cold holding at improper temperatures. The bottom portion of the unit was observed cold holding foods at proper temperatures. Foods cold holding at improper temperatures were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Foods prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Time as a Public Health Control
Observation: No written procedures exist for the use of time only as a public health control for a working supply of mushrooms in oil, garlic butter spread. Manager was left with written procedures during February 4, 2013 inspection.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked
Observation: The foods for which time only, rather than time in conjunction with temperature control, is/are not properly labeled to indicate the time it/they shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall 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.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided (chlorine used for wiping cloths).
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The two door prep unit and the 4 door prep unit (service area) were observed dripping water into the bottom of the unit. The walk-in cooler is dripping water from the compressor. The two door prep, three door prep and the 4 door prep are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (not maintaining foods at 41 F and below.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the shelving in he walk-in units are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the inside of the ice machine, and tea urn nozzle are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed roaches in the bakery kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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04/16/2014 | Routine | |
Refrigeration units without ambient air temperature thermometers must be supplied with visibly located thermometers.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Chicken salad observed at 49 F, tuna salad observed at 47 F in 3 door line prep unit. Ham observed at 48 F in under grill reach in unit. Items moved to walk in.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, PHF(TCS), Date Marking/Commercially Processed Food
Observation: Remaining portion of deli ham, prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Interior top of the two ice makers in basement were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand wash signage at employee toilet hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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12/16/2013 | Risk Factor | |
Cold hold potentially hazardous foods at 41
ºF
or BELOW.
- Store food in the prep refrigerator below the fill rim.
- Adjust the cookline/server station refrigerators to 37-38
ºF
during breakfast/lunch/dinner rush.
- Do not leave the prep refrigerator lids open all day.
- Store small portions of food in the prep refrigerator.
- WASH YOUR HANDS FREQUENTLY
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures. 1. Cole slaw(47ºF), half and half(46ºF) in the servers 3 door prep refrigerator. 2. Ham(46ºF) in the Cook's 2 door prep refrigerator. 3. Sliced cheese in the cook's 1 door/4 drawer refrigerator. 4. Feta cheese(46ºF) in the top portion of the server's 4 door prep refrigerator. 5. Potatoes(75ºF) on a shelf[Discarded]. All foods found improperly cold holding were relocated or discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the interior of the ice machines are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
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08/27/2013 | Risk Factor | |
| No violation noted during this evaluation. | 03/14/2013 | Follow-up | |
1. The downstairs rest-room door is no longer completely self-closing.
2. Keep server ice bin scoop handles out of the ice.
- Cooling Methods (repeated violation)
Observation: Methods used for cooling whole turkey, bucket full of chicken broth, bucket full of onion soup and some deep containers of potatoes can not be accomplished with the time and temperature criteria [135oF to 70oF within 2 hours and 70oF to 41oF within 4 hours].
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cooked sliced potatoes found at 46oF in the cook's glass 1-door refrigerator. Feta cheese found at 49oF in the top portion of the server's 4-door prep refrigerator, and cooked sliced potatoes found at 45oF in the bottom portion of the unit. Milk, cheesecake, and butter found at 47oF in the bakery walk-in refrigerator. Onion soup, chicken broth, rice, pasta, and turkey found at 45-48oF inside the upstairs walk-in refrigerator. Feta cheese found at 51oF in the cook's 2-door prep refrigerator double panned in top portion
Correction: relocated
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The freezer under the grill and several refrigerators are not maintaining foods 41oF or below. The wall laminate shelving downstairs across from the produce walk-in refrigerator is not in good condition. The rolling pin with tape on it's handles is not in good condition.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: (REPEAT) The nonfood-contact surface of the upstairs walk-in refrigerator wall behind the turkey, inside the grill freezer, the produce walk-in refrigerator shelving, the server's 4-door prep refrigerator fan guard, some other refrigerator fan guards and door gaskets are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Handwashing Sink, Installation (repeated violation)
Observation: The right handwashing sink in the women's rest-room is not equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C +/- 2°C (100 to 108°F). An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The kitchen prep sink as no running water. The mop sink backflow prevention device is broken. The dish sprayer hose is not maintained good repair. The downstairs drip pan gutter leads to the floor where a piece of cardboard is located instead of the floor drain at the ice machines. A ceiling pipe is dripping into a bucket downstairs by the shelving where large bags of flour are stored. The 2-part sink downstairs is directly plumbed to the sewer system
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles (repeated violation)
Observation: The cardboard dumpster lids were found open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Some ceiling light bulbs in the downstairs prep area and in the bakery are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing
Observation: (REPEAT) The ceiling is damaged outside the produce walk-in refrigerator. The grout in-between some floor tiles in the are of the dishmachine and bakery are damaged. Silver siding outside by rear door is damaged.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: A couple dead and one live German cockroach were observed on downstairs along the duct in-between the storage area and prep area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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03/04/2013 | Follow-up | |
The system has reached the maximum amount of violation data for this inspection. The following violations were also observed:
6-501: The exterior sliver siding is damaged by the rear door. The ceiling is damaged outside of the produce walk-in refrigerator. Re-grout the floor tiles as needed in the dish-machine, bakery areas. There are grease stained walling and ceiling panels in the bakery by the cooking equipment. The floor under the server counter is not kept clean.
4-602: The following items are not kept clean: inside the bar refrigerator, the bakery pot holders, the grill freezer, the fans/walls/shelving inside the walk-in refrigerators, the bakery shelving pans and containers, the caulking adjoining several sinks to their adjoining walls, the kitchen drawers.
4-401: Ice wands stored on the floor of the walk-in freezer.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods [tray of cooked meatloaf found under a tray of raw steaks
Correction: cooked chicken found under a tray of raw salmon on the cooling racks in the upstairs walk-in refrigerator].
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [cups with no handles observed in the dry spices downstairs].
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration in the downstairs prep area.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Cooling Methods
Observation: Methods used for cooling whole turkey, bucket full of chicken broth, and deep containers of potato salad and potatoes can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers (corrected on site)
Observation: Food container of potato salad and cole slaw were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Battered fish in the 2-door freezer under the grill cold holding at the improper temperature of 83oF [Discarded]. Packet of butter at 72oF, and a package of cream cheese at 49oF in the top portion of the server's 3-door prep refrigerator. Cooked turkey found at 44oF in the cook's glass 1-door refrigerator. Feta cheese found at 48oF in the top portion of the server's 4-door prep refrigerator. Milk and butter found at 48oF in the bakery walk-in refrigerator. Packages of cheese and cooked potatoes in the downstairs walk-in refrigerator found at 45oF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time as a Public Health Control
Observation: No written procedures exist for the use of time only as a public health control for a working supply of whipped butter, and garlic/spice butter [written procedures were supplied to the manager
Correction: facility must start time marking these items to be discarded within 4 hours of removal from the refrigerator].
- Temperature Measuring Devices (repeated violation)
Observation: The equipment as noted on the top of page two of this report are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: The freezer under the grill and several refrigerators are not maintaining foods 41oF or below. The wall laminate shelving downstairs across from the produce walk-in refrigerator is not in good condition. The ice cream freezer needs defrosting. The rolling pin with tape on it's handles is not in good condition.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The can openers are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces inside the ice machines are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Single-service and/or single-use articles are improperly stored [aluminium foil containers].
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
- Handwashing Sink, Installation
Observation: The handwashing sinks in the women's rest-room are not equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet [only getting up to 68oF and then goes back to the 50's].
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C +/- 2°C (100 to 108°F). An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing.
- Plumbing System/Maintained in Good Repair
Observation: The bar right faucet fixture drips. The cook's line dump sink has no hot water. The water connection fitting to the scale inhibiter by the soup kettle drips water onto the floor. The 2-part sink downstairs is directly plumbed to the sewer system. The kitchen prep sink as no running hot water. The kitchen 3-part sink right basin drain pipe leaks water onto the floor. The mop sink faucet drips and its backflow prevention device contains a plastic bag and string ties. The bakery 3-part sink middle and right basin drain pipes leak water onto the floor and the right basin stopper is not working. The dish sprayer hose is not maintained good repair and its right/cold water handle is missing. The downstairs drip pan gutter leads to the floor where a piece of cardboard is located instead of the floor drain at the ice machines. A couple of ceiling pipes are leaking onto the floor downstairs by the shelving where large bags of flour are stored and there is also some standing water on the floor in this area. The downstairs 2-part sink faucet drips.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles
Observation: The cardboard dumpster lids were found open, the garbage dumpster was found open and there is grease on top of the grease receptacle.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding
Observation: The ceiling light bulbs in the downstairs prep area, some ceiling light bulbs in the bakery, and the light inside the server's 4-door prep refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [bar & bakery].
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles inside the bottom portion of the pie refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Dressing Areas and Lockers/Designation
Observation: Coats were observed hanging on the bakery shelving with equipment and food.
Correction: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.
- Critical: Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment [Live German cockroaches were observed on the cook's counter by the slicer, on the floor by the soup kettle, on the bread rack/bag downstairs,and on the wall of the bakery by the 3-part sink. Roach droppings were also observed on the bakery ceiling. Dead roaches were observed in the ice where the fruit salad is kept, downstairs on the floor and grease interceptor of the bakery, and along the vent on the floor downstairs.]
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Chemical spray bottle was not identifed with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: Wiping cloth sanitizer solution found at the front counter 2-part sink was too strong 200+ppm.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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02/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Metro 29 Diner Restaurant, 4711 Lee Hwy, Arlington, VA 22207 »