Observed all food handler cards, employee health policy, and temperature charts. Observed time as a public health system in active use. All previous violations addressed.
- Person in Charge (repeated violation)
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Observed chicken stored on the floor of the walk in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The nonfood contact surface of the shelf in the BOH is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed cardboard saturated with grease/oil used as shelf liner.
Correction: Remove the saturated cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several cold holding 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too weak. Did not observed any sanitizer levels for mechanical dishwasher
Correction: Obtain a Bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed broken window at side exit door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Drain lines of the bar and BOH mop sink area noted in need of cleaning/removing existing biofilm in pipe system to prevent the continual cycle of present fungus flies.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
10/06/2015 | Follow-up | |
Facility still in need of additional CFM. Did not observe food handler cards, temperature charts, or employee health policy.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Person in Charge
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee observed not washing their hands in between glove change from raw chicken to RTE french fries.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site) (repeated violation)
Observation: Food service employees are drinking from an uncovered container in the food preparation area. Observed 2 uncovered beverages sitting on top of a prep unit for employees.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken observed stored above raw pork in the walk in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored above RTE turkey in the walk in refrigerator. Observed raw calamari, raw pork, raw chicken stored above RTE in the main prep unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food (batter) in the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Observed chicken stored on the floor of the walk in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the shelf in the BOH is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed cardboard saturated with grease/oil used as shelf liner.
Correction: Remove the saturated cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several cold holding 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.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak. Did not observed any sanitizer levels for mechanical dishwasher
Correction: Obtain a Bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Did not observe sanitizer on site for the cookline area.
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Equipment was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located at the entry of the kitchen is blocked, preventing access by employees for easy handwashing. Observed ice chunks and serving utensil in handsink basin.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use. HANDSINKS ARE FOR HANDWASHING ONLY.
- Physical Facilities in Good Repair
Observation: Observed broken window at side exit door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Drain lines of the bar and BOH mop sink area noted in need of cleaning/removing existing biofilm in pipe system to prevent the continual cycle of present fungus flies.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only QAC at 200 ppm that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
10/01/2015 | Routine | |
Observed food handler cards, employee health policy, and food temperature charts. Observed additional CFM registered for class in June 2015. Discussed with CFM the need to maintain doors to the building closed at all times. Approved for permit!
No violation noted during this evaluation. | 04/13/2015 | Follow-up | |
Did not observe employee health policy, food handler cards, or food temperature charts. Additional CFM needed for facility. Maintain hood filters with a tight secure fit. Provided food handler class schedule, CFM class schedule, temperature charts, and employee health policy.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Food service employee is observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat/drink so as not to contaminate exposed food
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Food service employee is observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Walk in Refrigerator. Observed raw hamburger stored on a cutting board without proper protection.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken observed stored over raw hamburger in walk in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the dish area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Relocate the trashcan and remove the grill sponges preventing its use.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Back door observed open in the back of the facility in dish room. Door sweep on side entrance door is observed damaged.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatories near the cookline and the dish area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the dish area or behind the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer bucket stored on the floor.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, on the floor, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
04/06/2015 | Routine | |
Work table can not be installed at the bar because the wall is not smooth and easily cleanable.
Soap and paper towels needed at all handwashing sinks. A waste container needed at all handwashing sinks.
Door sweeps needed at all outer doors to prevent insects and seal all gaps.
Tile needs to be grouted behind mechanical dishwasher.
Covered waste container needed in women's bathroom.
Grout needed on bottom left corner entrance to women's bathroom.
Certified Food Manager certificate will expire in two (2) weeks.
Inspector provided dishwasher temperature charts.
Facility recommended for permit.
No violation noted during this evaluation. | 02/03/2015 | Pre-Opening | |
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