The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Monitor the dish washer final rinse temperature. The thermolable did not turn black until 3rd cycle. Advised the PIC to buy thermolable to check the final rinse temperature easily.
- Strongly advised the PIC to train employees to follow the cross contamination guidelines that is posted on the 3-DR freezer.
- Increase the frequency of cleaning of physical facility.
- Clean the ice machine.
- Trained the employees to use wiping buckets for wiping cloths.
- Do not store food items on top of the other food items without protection/barrier.
- Active Managerial Control (AMC) was discussed with the PIC.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. DISCUSSED WITH THE PERSON-IN-CHARGE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Chicken, Pork stored over cut vegetables and pre-cooked items in Superior 2-DR UC, 2-DR prep Unit and Walk-in Refrigerators.
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. DISCUSSED WITH THE PIC. CROSS CONTAMINATION PREVENTION GUIDELINES WAS POSTED ON THE FREEZER DOOR.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken over raw pork and beef in Freezer and walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS WERE RE-ORGANIZED TO PREVENT CROSS CONTAMINATION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND WASHING SOAP WAS PROVIDED.
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11/30/2015 | Risk Factor | |
REMINDERS and RECOMMENDATIONS:
1) Please monitor employees for hand washing and sanitizing practices. Dishes washed at 3-vat sink should be sanitized after rinsing with clean water. (Provided drain plug).
2) Monitor and if possible log receiving, holding, cooling and holding temperatures. Note: Discussed about checking refrigerators and potentially hazardous foods inside at least twice a day.
3) Please notify the Health Department if you replace or purchase new water heater or new dish washing machine.
4) Please check sanitizer with test strips and use sanitizer solution to hold wet wiping cloth.
New dish washing machine. Ecolab Tempstar
- 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.
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)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1) Knives in between equipment in kitchen and at bar.
2) Ice cream scoop in standing water at room temperature.
3) Ice scoop in a cup with melted ice. (make sure the container is dry and water is removed frequently.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Note: Put in sanitizer solution.
- 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 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Inner surfaces of ice machine has mold accumulation and are not being cleaned as required.
Correction: 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) dry storage and utensil shelves
2) Refrigerator doors.
3) Shelves inside all refrigerators.
4) Space in between 2 prep refrigerators.
5) outside and other parts of dough maker.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Two pots washed at the 3-vat sink were not sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Set up sanitizer at 3-vat sink.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the floor tile near back door is damaged also, the screen door needs weather strip to prevent bugs crawling in.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Observed dead cockroaches in the water heater area.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drains, drip pans at hood system in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Spray can for ants and roaches
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discarded.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine/bleach solution was measured at more than 200 ppm in wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add more water.
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06/24/2015 | Routine | |
GREAT JOB!
No violation noted during this evaluation. | 12/18/2014 | Risk Factor | |
This is a follow-up inspection to the routine inspection performed on 6-20-2014. Corrected violations were removed. PROPER COOLING INFORMATION WAS PROVIDED, WRITTEN & ORAL
No violation noted during this evaluation. | 07/09/2014 | Follow-up | |
RECOMMEND, HAVE THE REFRIGERATORS SERVICED AHEAD OF THE HOT SUMMER SEASON. IF A REFRIGERATOR READS NEAR 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 32F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE,
.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
- 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: 2 OF 3 REFRIGERATOR UNITS DO NOT HAVE THEM.
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 / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. UNIT #1.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. TEMPERATURE WAS AT 46F AND BEFORE LEAVING AT 43. ALSO, SEE COMMENTS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 WASH CLOTHS with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.. EMPLOYEES WERE HANDLING HANDLELESS BOWLS OF RAW BEEF, CHICKEN & FISH (SHRIMP) THEN WITH SAME GLOVES, HANDLED CUSTOMER SOUP BOWLS, PLATES AND STYROFOAM CONTAINERS AND TOUCHING ITEMS IN THE CONTAINERS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Proper procedures were shown to staff and CFM, INCLUDING USING ONE LONGER HANDLED SCOOP PER MEAT TYPE AND A HANDELED POT LIKE CONTAINER BEING USED INSTEAD OF A BOWL.
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06/20/2014 | Routine | |
Follow-up inspection found walk-in and other coolers at satisfactory temperatures
No violation noted during this evaluation. | 08/13/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. Jackson 150 dishmachine turned thermolabel black.
The following good retail practices were discussed during the inspection: ambient temperature of walk-in and 2 dr undercounter coolers
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw beef and prok stored over cooked chicken in walk-in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. PI?c corrected storage order.
- 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: cooked breaded chicken/raw shrimp/raw chicken/raw beef in walk-in cooler (45/44/45/45 degrees F.)
Correction: Breaded chicken, cooked spare ribs, vegetable egg roll in Superior 2 dr UC cooler (50/50/49)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Metal bowls washed and rinsed in three compartment sink, then placed for air dry prior to sanitize.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: PIC discussed/educated dishwasher in proper wash/rinse/sanitize technique.
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08/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water Heater Information: AO Smith Master Fit BTR-119-118 Dish machine: Jackson 150 High Temperature Sanitizing. EHS discussed importance of instituting and maintaining an effective employee health policy, and providing disposable gloves or other means to prevent excessive bare hand contact with RTE and non-RTE foods.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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.
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)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Raw green onions.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. NOTE: Single-use disposable gloves or other acceptable method must be provided to minimize bare hand contact with RTE and non-RTE foods.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw beef in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Cloths in-use for wiping counters and other equipment surfaces shall be held in a chemical sanitizer solution of appropriate concentration..
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Except during preparation, cooking, or cooling, potentially hazardous foods shall be maintained at 41 degrees F or less. Potentially hazardous foods must be placed in cold holding as soon as possible after receiving to minimize time spent in the temperature danger zone. Received foods, including raw shell eggs, observed to remain stored at room temperature for extended period. NOTE: PIC relocated foods to the walk-in cooler..
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep table surfaces. NOTE: Wiping cloths stored in a sanitizing solution of proper concentration or other acceptable means for sanitizing food contact surfaces must be provided at all times.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH PIC.
- Plumbing / Maintained in Good Repair
Observation: The handsink basin in the kitchen is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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01/31/2013 | Routine | |
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