The purpose of this visit was to conduct a Risk-Factor Assessment. Advised the PIC to remove all the unnecessary equipment and utensils that have been stored in the back prep, 3-compartment sink areas. Observed debris and dirts around that area which seems not easy to clean due to the clutter. Unnecessary items storage can be place for pest harborage.
- 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: Sliced Turkey, Sliced Ham, Swiss Cheese, Tuna Salad, Provolone Cheese, American Cheese (46, 46, 46, 43, 44, 44) at Randell 3-DR prep Top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE DISCARDED VOLUNTARILY. DISCUSSED WITH THE PIC.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Smoked Salmon on Paper menu and digital menu above prep area.
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. INSTRUCTIONS PROVIDED FOR UPDATE. PROVIDE A COPY OF UPDATED MENU TO THE HEALTH DEPARTMENT WITH IN 14DAYS.
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11/05/2015 | Risk Factor | |
REMINDERS AND RECOMMENDATIONS:
1) Monitor and maintain logs of cold holding temperatures.
2) Train employees on hand washing and sanitizing food contact surfaces. (for example, blender, cutting board, knives and other food contact surfaces should be washed, rinsed, sanitized every 4 hours)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." New employees not trained. Only 2 employees signed the policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his after handling cash register and before wearing new gloves to prepare bagels.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced provolone 48F, sliced swiss cheese 48F, garlic cream cheese 52F--3DR prep top.
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. Note: Put all items inside the refrigerator. DO NOT PUT BOX UNDER CHEESE, it will not get cold air. Note: Obsereved small plastic box under the sliced cheese on prep top to elevate the cheese.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: pre-cooked sausage--2DR upright refrigerator and sliced provolone prepared on 5/21 and frozen. Removed from freezer on 6/1.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Note: Discussed about writing dates on cheese when taken out of the freezer.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed cardboard and paper used as lining on shelves in dry storage area.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all prep and display refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use sanitizer solution was not maintained per the temperature specified on the manufacturer's label instructions. Observed at 120F
Correction: The temperature of the sanitizer solution in manual warewashing equipment shall be maintained at 75-80°F or the temperature specified on the manufacturer's label instructions.
- 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: Observed table under big cutting board on bagel prep table has food particles under it. Shelves under the prep table was not clean.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed gaskets for prep refrigerators and walk-in refrigerator has black debris on it. Also, rust on shelves inside the 1DR and 3DR prep refrigerators.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/02/2015 | Routine | |
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: datemarked cream cheese 12/10, sliced ham 12/4, cream cheese 12/3 in WIC
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Blender. BLENDER USED THROUGHOUT DAY IS BEING WASHED WITH SOAP AND WATER AT FRONT PREP SINK AND NOT BEING SANITIZED.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER PROCEDURES. PLEASE MAKE SURE ALL UTENSILS AND EQUIPMENT BEING USED THROUGHOUT THE DAY IS WASHED RINSED AND SANITIZED EVERY 4 HOURS.
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12/18/2014 | Risk Factor | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. DISHWASHER & MGR. DID NOT KNOW HOW TO SET UP THE 3 COMPARTMENT SINK.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." CFM COULD NOT PROVIDE A DESCRIPTION OF THE USE OF THE '"EMPLOYEE ILLNESS GUIDE FOR MANAGER" INCLUDING EMPLOYEE SYMPTOMS, COULD NOT DESCRIBE THE EMPLOYEE TRAINING ON FOODBORNE ILLNESSES AND SYMPTOMS, THE BIG 5 FOOD CAUSED ILNESSES IN THE US OR THE PURPOSE OF IT ALL. ORAL & WRIITEN INFO. PROVIDED.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink for about 10 seconds and then dried hands on apron.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. ORAL & WRIITEN INFO. PROVIDED.
- 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: Tuna salad 46F, Cut tomatoes 46F, Turkey cold cuts 48F @ #3 + Sausage 54F & Eggs 46F @ #2.
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. DISCARDED & TURNED UNIT TEMPS. DOWN. RECOMMEND MONITORING.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: CHICKEN SALAD IN UNIT #3 WAS MADE THE DAY BEFORE YESTERDAY AND HAS NO DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
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 with a concentration of 0.0 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 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the WASH & SANITIZER TUB piping are leaking & WILL NOT HOLD WATER.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sinks is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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05/19/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in wiping cloth buckets/3 vat sink: 350/200 ppm. Discussed methods for maintaining proper food temperatures in prep coolers with PIC during the inspection. The following good retail practices were discussed during the inspection: 1) Replace access panel on 3 dr prep cooler to provide smooth easily cleanable surface. 2) Replace rusted shelving in 3 dr prep cooler. 3) Clean floor, shelving, and stored items on shelving in flour storage/bagel prep area as often as necessary to prevent flour/corn meal accumulation. 4) Restore automatic sanitizer and warewashing soap mixers at 3 vat sink to fully functional condition or remove. 5) Remove cardboard from all shelving and refinish/replace shelving to eliminate corrosion and to provide smooth, easily cleanable surfaces.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: whole milk in carafe at coffee station had the odor of milk that had been out of temperature for a prolonged period ("spoiled milk")
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. NOTE: PIC disposed of milk.
- 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: sausage/sliced pepperoni/sliced American cheese in 1 dr prep cooler top (47/45/55 degrees F)
Correction: sliced tomatoes/sliced ham in 3 dr prep cooler top (47/44 degrees F)
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: tuna salad in walk-in cooler date marked 12/20.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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01/03/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water heater: Rheem Ruud G75-75N1
NOTE: PLEASE REMEMBER TO PROVIDE FARM-RAISED DOCUMENTATION FOR SMOKED SALMON TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). NOTE: Discussed with PIC.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). NOTE: PIC will provide documentation within 10 days.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: Pork sausage/sliced cheese in 1 dr prep cooler top. (49/49 degrees F.) Provolone cheese in Sanyo 1 dr cooler. (48 degrees F) Whole milk/ half and half in insulated carafes at coffee station (71/54 degrees F) NOTE: Pork sausage and sliced cheese were determined to be out of temperaure <2 hours and were relocated to another cooler. Provolone cheese and milk/creamer were disposed.
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Chicken and tuna salad in walk-in cooler
Correction: chicken salad in McCall 3 door upright (Date marked 7/1). NOTE
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Shelf under prep table near entrance to kitchen is corroded and lined with cardboard.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crate(s) found used for the following purpose(s): shelving.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Windex" being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.
Correction: Chemical sanitizers shall be used in accordance with the CFR.
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07/10/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Water Heater: Rheem Ruud 675-75N1. Discussed methods for maintaining cold hold temperatures of 41 degrees or below in prep unit tops, lowering unit temperature, including placement of less food in each container, keeping lids on containers, and prep unit top/tops closed as much as possible. PIC to provide documentation stating that smoked salmon has undergone required parasite destruction procedures.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- 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: numerous items on prep table tops were out of temperature. Note: All potentially hazardous foods (PHF) found to be out of temperature items had been so for less than 2 hours, so were relocated to walk in cooler. Thermostats in both prep units were adjusted to provide lower temperatures.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: sliced cheese and cold cuts in walk-in cooler. NOTE: PIC date marked all unmarked items during the inspection.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels are placed on counter near handsinks where they are subject to contamination.
Correction: Use existing paper towel dispensers, or provide dispenser for alternative type paper towels at each hand sink, so that paper towels are easily dispensed and protected from contamination.
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01/16/2013 | Risk Factor | |
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