Observed proper date marking. Employee Health Summary Sheet posted at hand sink.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Please correct within 10 days.
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01/14/2016 | Routine | |
Observed appropriate hand washing and glove use. Gave handout of sample cooling and cold holding logs.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: concentration of the sanitizing solution shall be accurately determined using a test kit or other device"
Test strips were available, but they were not the appropriate type for the sanitizer in use.
Correction: Please obtain the appropriate strips, or change the type of sanitizer to chlorine (bleach),
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11/05/2014 | Routine | |
All previous violations corrected, thank you
Continue to monitor cooling temperatures
Egg source verified
No violation noted during this evaluation. | 07/22/2014 | Routine | |
Refrigeration observed overcrowded. May need additional refrigeration or more frequent deliveries
Discussed employee health
Checking on egg source: Happy Rooster Farm, Pilot
Follow up inspection will be conducted on July 15. Please provide written timing procedure for all TCS foods held in front display case
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Educated employees about proper cooling techniques. Provided handouts and cooling charts
- Critical: Cooling* (corrected on site)
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Biological Hazard: Bacillus cereus
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed plastic containers used to cool rice and other TCS foods with lid on
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sandwiches in front display unit cold holding at improper temperatures
Correction: Discard all TCS (time/temperature control for safety) foods in display case- sandiwiches, cream pies, etc. as discussed. Follow timing procedure discussed during inspection for 4 hour hold time
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any refrigeration units
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. MONITOR temperatures in home style refrigeratures to ensure that temperature of unit and foods does not exceed 41 degreed F. Provide thermometer in 10 days
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06/30/2014 | Routine | |
Gave handouts: OEHS Guide to Employee Health, Employee Health summary sheet, sample awritten employee health policy
- Food Display
Observation: The tea and water pitchers available for customer use are not protected from contamination.
Correction: Protect the tea and water pitchers available for customer use by using a covered carafe or other means of protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwhiches and salad cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cooking utensils were found stored the hadn sink, under the paper towel dispenser
Correction: Store Cooking utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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06/27/2013 | Routine | |
Add hand washing signs at hand sinks.
Remove light fixture above prep table, or clean and outfit with shatter - proofing over the bulbs.
No violation noted during this evaluation. | 12/21/2012 | Pre-Opening | |
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