The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees to fill cold pans in prep coolers below the fill line to ensure all items are maintained at 41F or below
Please continue the following food safety practices as means to promote public health:
1. Proper raw vs. Ready-To-Eat food storage
2. Proper date-marking of refrigerated items held for 24 hours or longer
3. Training and monitoring employees on sanitizing practices
No violation noted during this evaluation. | 03/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following violation has been repeated for the second time:
1. Improper storage of raw vs. ready-to-eat (RTE) foods.
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Place items, like cut tomatoes, in cooler/freezer after slicing in order to cool to 41F before being put in prep top
2. Review "How to Prevent Cross Contamination" document previously provided by the Health Department with all staff regularly
3. Place cold holding items of prep top below fill line of metal pans to ensure proper cold holding temperatures of 41F or below are maintained
4. Maintain food temperature logs for cook, cold holding, and hot holding temperatures.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN TRUE 3 DR PREP COOLER RAW SALMON ABOVE GRILLED CHICKEN AND LETTUCE, IN TYLER KALT WALK-IN COOLER- RAW EGGS ABOVE COOKED SOUP.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. ALL ITEMS REARRANGED TO CORRECT STORAGE ORDER.
- 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: PREP TOP- SLICED TOMATO, DICED TOMATO (44F, 47F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS MOVED TO COOLER TO COOL TO 41F OR BELOW.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD/SOIL ON INTERIOR TRAY OF ICE BIN.
Correction: PLEASE CLEAN AND SANITIZE INTERIOR OF ICE BIN REGULARLY (AT LEAST BIWEEKLY). Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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08/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Discussed proper storage of ready-to-eat (RTE) foods and raw animal products. As previously emphasized in your last inspection, please store items in manner outlined in "Prevent Cross Contamination" document provided today. Suggestions made to prep and cool items (i.e, sliced tomato, diced tomato) to 41F in True 3dr prep cooler OR Walk-in cooler prior to placing in prep top unit. This will ensure items are maintained at a proper cold holding temperature of 41F or below. Also, Time as A Public Health Control document provided for garlic in oil.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: RAW SHELL EGGS OVER RTE SAUCES, SLICED DELI TURKEY, AND HAM IN WALK-IN COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. EGGS MOVED TO SHELF BELOW READY TO EAT FOODS.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): BUTTER IN GARLIC ON PREP COUNTER.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. BUTTER CONTAINER LABLED WITH DISCARD TIME.
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02/19/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED BLACK BEANS, RED SKIN POTATOES, AND SEVERAL PASTAS INSIDE THE WALK-IN COOLER(WIC) WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON DATE MARKING. ITEMS WERE DATE MARKED.
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07/01/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed cleaning schedules,hand washing and documenting cooking,holding, cooling and reheating temperatures.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored with sliced deli meats inside of 3dr prep cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Raw chicken was relocated to the walk-in cooler and stored properly.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: ground beef
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked chili, cooked potatoes, cooked noodles, potato salad, cooked black beans and cooked gravy inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:unit in bar area that serves milk and 3dr prep cooler
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 / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:under prep tables throughout the kitchen, inside of freezers, inside of drawers and containers that store clean equipment
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the hall located in front of the walk-in cooler are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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12/17/2013 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED POTATOES, CORN ON THE COB, DICED CHICKEN, BEAN AND VEGETABLE MIXTURE, AND RED SKIN POTATOES IN THE WIC WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED DATE MARKING TRAINING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
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07/30/2013 | Risk Factor | |
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