The purpose of today's visit was to conduct a routine inspection. Please keep the sole kitchen handsink fully stocked with paper towels and soap in order to encourage employee handwashing whenever needed. Also please check all canned goods when received to verify good condition (otherwise return to vendor). EHS observed improved cooling methods, please keep up. Please remember that all prepared or sliced potentially hazardous foods or opened canned goods such as garlic in oil mixtures, sliced tomatoes, sliced cheeses, sliced meats, pizza sauce etc need to cool down to 41F within four hours or discarded at 4 hours. Please remember items that are using time as a pubic health control needed to be marked with the start and end time. EHS provided CFM with a copy of the Time as a Public Health Control Procedure to consider for future use.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EMPLOYEE STOPPED EATING AND DISCUSSED WITH CFM.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:----------Garlic in oil at 65F after being prepared four hour prior.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED.
- 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:
1) Cooked lasagna at 48F observed overfilled in the True 3DR prep cooler,
2) Sliced salami at 46F sitting on top of container in the Beverage Air 2DR prep 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. MOVED TO FREEZER TO RAPIDLY CHILL.
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02/05/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed improved cooling methods for cooling cooked chicken wings. Observed that better cooling methods are needed for cooling sliced tomatoes and opened pizza sauce. Please implement active managerial control practices in order to make sure that repeat critical violations observed today remain corrected in the short and long term. Please remind all employees of proper handwashing and proper glove changes.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee fail to wash his hands between glove changes after wearing single use gloves to handle raw hamburger.-------Another food employee failed to wash his hands after wiping his mouth/face and before returning to fold pizza boxes.
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. DISCUSSED WITH FIRST FOOD EMPLOYEE. FOOD EMPLOYEE DISCARDED GLOVES AND WASHED HANDS. DISCUSSED WITH SECOND FOOD EMPLOYEE WHO WASHED HANDS.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:----------pizza sauce at 55F, opened 4.5 hours prior observed in True 2DR prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the True 3DR prep cooler (cookline top portion) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Provolone cheese at 60F, 2) Gyro sauce at 45F, 3) Sliced tomatoes at 58F,4) Shredded cheddar cheese at 51F 5) Blue cheese crumbles at 80F
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not 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:------------garlic in oil mixture in two locations and portioned marinara sauce for breadsticks.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
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08/24/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed the following handouts: cooling log, sign and methods in English and Spanish, time as a public health in English and Spanish, Food for Thought Newsletter Titled "How Cold Is It", Equipment Monitoring Log, Food Temperature Log and Active Managerial Control. Inspection time reflects inspection only.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------observed a large number of bags of recently portioned chicken wings cooling stacked in a pile. Bags were in a prep cooler with heavy use.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-------Marinara sauce observed at 123F at mini steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO 170F. PER CFM EARLIER IN THE MORNING THE MARINARA SAUCE WAS REHEATED TO 165F.
- 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:
1) Items in Beverage 3DR prep cooler------sliced tomatoes at 49F, sour cream at 44F, sliced provolone cheese at 47F and shredded cheddar cheese at 45F,
2) Items in True 2DR prep cooler-----ricotta cheese at 44F, anchovies at 44F and shredded cheddar cheese at 45F.
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. ITEM UNDER # 1 ALL DISCARDED SINCE IN UNIT OVERNIGHT. ITEMS UNDER # 2 REMAINED IN UNIT, EHS OBSERVED UNIT # 2 AT 39F AFTER CFM ADJUSTED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not 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:------garlic in oil mixtures in three different locations in facility and portioned marinara sauce for breadsticks.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. EHS DISCUSSED WITH CFM AND CFM LABELED ALL FOUR ITEMS.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -------True 2DR prep cooler observed at 47F at beginning of inspection.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. CFM ADJUSTED UNIT AND OBSERVED AT 39F AT END OF INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vents above the shelving holding the metal catering pans is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/02/2015 | Routine | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to operating the 3-compartment sink.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Follow-up with employees after training to ensure that employees continue to follow proper procedures (Wash-Rinse-sanitize) each time the sink is used for cleaning utensils and equipment.(3-vat Operating signage provided to certified food manager to posted at the 3-compartment sink station.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found as racks for the supplies throughout the facility.
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. replace the soda crates with approved racks or shelving.
- Equipment / Good Repair / Operation
Observation: The lids or covers on the pizza flat top refrigerator are broken and very loose.
Correction: Repair the lids/ or replace them. maintain food equipment in good condition at all times.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in refrigerator is torn and detached and completely the top.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the broken rubber gasket on the door of the walk-in refrigerator.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of utensils were not observed sanitized at the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed that SINGLE-SERVICE or SINGLE-USE ARTICLES such as plastic spoons, forks, and knives were stored in an manner that exposed them to contamination. These items were not covered during storage on the dry storage shelving.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in CLOSED packages on pallets, shelves, racks, or skids.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall and floor near the back door are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/17/2014 | Routine | |
| No violation noted during this evaluation. | 07/17/2014 | Complaint | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Sugar/sugar
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: feta cheeswe=50-F, saudsage topping =46-F.
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. (replaced)
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crates found used for storage as racks.
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 Closure/Deflector/Overlap Opening/Sloped
Observation: The lids/covers on the pizza prep table and on the sandwich prep tables have missing handles.
Correction: Replace the handles on these lid/covers.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris. The inside surfaces of the floor mounted mixing machine's handle and the bottom of the mixing blade holder are rusty and crusted. The dry storage shelving located in the pizza prep area is in need of cleaning. remove the food and clean the stainless steel solid shelves, to remove debris and sticky residue.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these surfaces more frequently to prevent rust and crust build-up.
- 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 the restroom handwashing sink 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. (poster provided to certified food manager)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor and wall base at the back entrance are not maintained in good repair. The self closing device on the back entrance door is broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing floor tile and base covering of the wall. repair or replace the broken self-closing device on the back door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the cooking equipment at the hood system is in need of cleaning. Grease build-up noted in this area.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Pull equipment and clean the area properly.
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04/09/2014 | Routine | |
- 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: cut tomatoes =51-F
Correction: fata cheese = 50-F
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade and the mixing machine were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
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10/01/2013 | Risk Factor | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the dry storage area and in the walk-in coolers.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located some of the refrigerators in the kitchen.
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 (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Interior bottom surface of the salad station refrigerator
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 (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:deep fryer motor compartments.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse containers was uncovered.
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with proper operating self-closing door.
Correction: Adjust or provide a properly operating self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door. The back door entrance to the kitchen was found opened without a screen.
Correction: Install a screen at the back door to protect against the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling above the single service utensil storage shelf near the back door is not maintained in good repair. An opening exist at the electrical conduits. The self-closing device on the back door entrance to the kitchen was noted to be broken or in disrepair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Install ceiling tiles to seal the opening and protect food and food contact surfaces from contamination by dust, insects, and debris from the rafters.
- Maintenance Tool Storage Cannot Contaminate (repeated violation)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Mops and brooms were observed stored at the food storage shelving. Mop and broom holder was found installed on the food/utensil storage shelving in the back storage area.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Relocate the broom and mop holder from the food storage shelf.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working spray bottles of cleaning and toxic chemical solutions were not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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06/04/2013 | Routine | |
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