This visit was made to conduct a routine inspection.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bread was improperly stored on the floor in the kitchen. The bread was moved to a shelf during the inspection.
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 measured at improper temperatures: turkey, ham, salami and lettuce. Food items were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongings were relocated away from the food.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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03/09/2016 | Routine | |
This visit was made to conduct a routine inspection. The prep unit at the cookline is not operating properly (PIC turned unit temperature colder). Call for repair if unit does not cool down by end tof the day. Do not keep any TCS foods in this unit until it is operating at 41F or less.
Will discuss using TPHC for cookline items.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils stored in water that was not hot enough (water temp was 120F).
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: Improper use of wet wiping cloths for the following activity: wet cloths stored on tables and on top of handsink.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes, sliced deli meats (all in cookline prep unit).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(foods discarded)
- 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. (inside of ice bin needs cleaning).
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room door is not provided with a self- closing door.
Correction: Provide a toilet room door that is self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area.
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07/08/2015 | Routine | |
I observed good handwashing!
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bread and cheese.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
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03/04/2015 | Routine | |
- Hair Restraint Effectiveness (corrected on site)
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.
- 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 was improperly stored above hamburger in the walk-in refrigerator. The hamburger was relocated during the inspection.
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 (corrected on site)
Observation: Improper storage of wet wiping cloths on prep surfaces. Wiping clothes were stored in sanitizer during the inspection.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (corrected on site)
Observation: The hamburger is stored on the floor and/or food stored less than 6 inches off the floor in the walk-in refrigerator. The hamburger was relocated during the inspection.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the sandwich and pizza prep coolers.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single service cups were observed stored uncovered.
Correction: Clean equipment and single service items shall be stored in a covered/inverted position.
- Outer Openings, Protected (corrected on site)
Observation: An exterior back door is blocked open. This may allow the entry of insects or rodents. The door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Toxic chemicals were improperly stored above floor and on top of the ice machine. Toxic chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Sanitizer concentration in wiping cloth bucket was +200ppm. The sanitizer was diluted to 100ppm during the inspection.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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09/30/2014 | Routine | |
All malfunctioning refrigeration units from previous inspection have been repaired including flip top unit @ 37F, pizza prep @ 39F and outside walk-in freezer @ 22F.
No violation noted during this evaluation. | 05/21/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: shredded lettuce @ 46, tomatoes @ 56, pepperoni @ 55, sausage @ 55, ham @ 56, meat balls @ 60, sausage@ 60F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. pizza prep unit @ 53F, walk-in freezer outside not at proper freezing temlperature. Unit @ 39F. Line flip top unit @ 46F. Do not use any of the 3 units for potentially hazardous foods unit units are repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. Refrigeration units must be set between 36-38F in order to hold foods at 41F. and freezer must be set around 0F.
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05/16/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: tomatoes @ 45F, ham @ 47F, turkey @ 46F, lettuce @ 52F, lettuce @ 48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket on the outdoor walk-in freezer is torn.
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.
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01/14/2014 | Routine | |
| No violation noted during this evaluation. | 08/29/2013 | Risk Factor Assessment | |
This visit was conducted to complete a risk based food safety evaluation.
1. Ensure that you do not use the counter refrigerator until it is repaired and can maintain food at 41
°F
.
2. The manager was quick to correct the temperature control issues on site.
3. Limited food preparation was occurring at the time of the evaluation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: The counter refrigerator on the line was not working correctly (Currently under going repairs). Cut tomatoes were observed at 54 - 52°F, Ham at 54°F and raw chicken at 48°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Do not use this unit until it is repaired and can maintain food at 41 or below. (Discarded)
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04/15/2013 | Risk Factor Assessment | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that ready to eat foods are not directly handled. A gloved hand or utensil must be used.
2. Ensure that all team members correctly wash their hands.
3. Cold holding temperatures taken were noted to be good during the evaluation.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM could not state the 5 reportable illnesses, and information relating to them was no longer on site.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed a food handler fail to use soap when washing hands.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling bread and salad items (ready-to-eat foods) using their bare hands:
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Containers of raw chicken were observed alongside bread.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths were observed left on the counter tops in the line area.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- 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: Cheese burgers offered as cook to order on the menu.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Deli slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. (Hose removed by CFM)
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the walkin 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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12/06/2012 | Routine | |
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