Discussed the following with the person in charge:
1. Obtaining new stoppers for the 3 compartment sink.
2. Area manager to send EHSS bakers lye testing directions via email.
3. Recommend using screw tops on mustard bottles, and to discontinue the current methods of puncturing a hole in bottle and stuffing with tissue paper between uses.
4. Recommend replacing missing floor tiles.
5. Food contact surfaces/equipment shall be washed, rinses and sanitized at least every four hours.
6. Discussed handwashing procedures.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Hot dog pretzel and pizza pretzel for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/01/2016 | Risk Factor | |
Observed test kit and demonstration on how to test Bakers Lye additive. PIC to email EHS additive test kit instructions.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/28/2015 | Follow-up | |
Follow up regarding Bakers lye additive. No test kit available to ensure 1% concentration required for GRAS by FDA. EHS contacted corporate, corporate will contact EHS with information tomorrow.
- Person in Charge (repeated violation)
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Employees were not aware of employee health policy.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Additives* (repeated violation)
Observation: Food offered for service or sale contain unapproved food additives or additives at unapproved levels. Observed no test kit to measure bakers lye additive. Per FDA guidelines, additive shall not exceed 1%.
Correction: Cease use of foods which contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-186 and 9 CFR 318.7. Recommend obtaining test kit to measure additive concentration.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers of salt and flour.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/24/2015 | Follow-up | |
Food supplier is Zilka & Co. Discussed employee health, recommended ensuring all employees review policy. Discussed proper concentration of sanitizer. Recommend ensuring employees use cups with lids and straws for beverages. Overall clean facility.
EHS will follow up within 10 days.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Employees were not aware of employee health policy.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Additives* (repeated violation)
Observation: Food offered for service or sale contain unapproved food additives or additives at unapproved levels. Observed no test kit to measure bakers lye additive. Per FDA guidelines, additive shall not exceed 1%.
Correction: Cease use of foods which contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-186 and 9 CFR 318.7. Recommend obtaining test kit to measure additive concentration.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers of salt and flour.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed stored in Quat sanitizer >500ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Between 150-400ppm.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pretzel hot dogs, and pizza pretzels for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration >500ppm.
Correction: Utilize only Quaternary Ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Concentration shall remain between 150-400ppm.
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09/03/2015 | Routine | |
EHS reviewed time as a public health control plan for pretzel hot dogs with PIC. Plan to be kept on file at establishment. PIC stated Employee Health training will be ongoing until hiring process is complete.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided form 1B & OEHS guidelines to Employee Health to PIC.
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02/12/2015 | Follow-up | |
Food Supplier is Silka Foods. Menu includes pretzels & pretzel hot dogs. Discussed Employee Health & provided PIC with Form 1B & OEHS Guidelines. Discussed cleaning & sanitizing food contact surfaces & equipment. Recommend repairing thermometer outside of Reach in Cooler.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided form 1B & OEHS guidelines to Employee Health to PIC.
- 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. Observed Hot Dog Pretzels on time contol to be discarded after 45 minutes not labeled with discard time & no written procedure in place.
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.
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02/03/2015 | Risk Factor | |
Follow up inspection. Observed test kit present for dish sanitizer and food additive. Discussed cleaning and sanitizing of equipment and food contact surfaces. Recommend food additive be routinely tested with test kit and not exceed the 1% per FDA's approval of NaOH as food additive. Orkin serviced the facility 8/14/14. Report and service agreement observed 8/21/14. Minimal flies present during inspection.
No violation noted during this evaluation. | 08/27/2014 | Follow-up | |
Follow up inspection. Observed signed copies of Form 1B. Discussed cleaning and sanitizing of dishes/ utensils.
- Critical: Additives* (repeated violation)
Observation: Observed no test strip/ kit for the baker's lye additive.
Correction: Recommend obtaining test strip/ kit to determine concentration of additive used.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a chlorine/ bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed the quaternary ammonium sanitizer in the 3 basin sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed pans sanitizing in the 3 basin sink and the quat sanitizer at a concentration of 500 ppm.
Correction: Recommend adjusting the quaternary ammonium sanitizer used to sanitized food contact surfaces between 200-400ppm per the manufacturer's label. Utilize only quaternary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. PIC adjusted sanitizer to 400 ppm.
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08/21/2014 | Follow-up | |
Food supplier is Zilco Food Company. Menu includes seasoned pretzels and hot dog pretzels. No hot dogs on-site at time of inspection. Discussed hot holding. Discussed cooling and reheating of cheese sauce. Discussed cleaning and sanitizing. Observed good hand washing.
- Critical: Employee Health*
Observation: Observed employees or applicants not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Recommend ensuring that 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. 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 if they present a minimal risk of contaminating exposed food
- Critical: Additives*
Observation: Observed no test strip/ kit for the baker's lye additive.
Correction: Recommend obtaining test strip/ kit to determine concentration of additive used.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed unlabeled food containers (of dry ingredients).
Correction: Recommend labeling working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a chlorine/ bleach 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 - Before Use After Cleaning* (corrected on site)
Observation: Observed food-contact surfaces of equipment not sanitized before use and after cleaning. PIC stated equipment (baking trays, knives, etc.) are washed with soap and water and then dried.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC set up 3 basin sink with chlorine bleach sanitizer @ 200 ppm.
- Kitchenware and Tableware (corrected on site)
Observation: Observed single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed drink cups not in the original packaging or protected from contamination.
Correction: Recommend handling, displaying, or dispensing single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory.
Correction: Recommend 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, 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors and walls throughout kitchen in need of cleaning. Observed flour on floors and walls.
Correction: Recommend cleaning. 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: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed several flies in the food prep area.
Correction: Recommend working with licensed pest control operator (LPCO) to control and minimize presence of flies. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/05/2014 | Routine | |
| No violation noted during this evaluation. | 07/08/2014 | Follow-up | |
2nd pre-opening inspection. Observed hot water available, splash guard installed on hand sink, ceiling tiles in place, food thermometer present, sanitizer and test strips present, and gloves present. The following are left to correct/ complete prior to next inspection:
-Hand sink stocked with paper towels.
-Quaternary ammonium test strips present if quat sanitizer to be used.
-Area to hang dry mops.
-Backflow protection at mop sink if hose with spray nozzle will remain attached.
-All equipment/ utensils cleaned and sanitized.
-Flour moved away from 3 basin sink or splash guard installed.
-Information provided on wood proofing racks if to be used for food contact.
-Information on percent of baker's lye to be used.
EHS observed TCS (time/temperature controlled for safety) present in the reach in cooler. Equipment and food observed properly cold holding < 41 F. PIC, Curtis Justis, stated the food was delivered on Friday, July 4, and was received at the proper temperature. PIC stated the cooler was on and at proper cold holding temperature for > 24 hours prior to food being stored in unit. PIC stated the equipment has been properly cold holding below 41 F since the food was delivered. EHS recommends discarding the food if PIC has any doubt/ concern about the food properly cold holding. Discussed not having food delivered until permit is issued.
No violation noted during this evaluation. | 07/07/2014 | Pre-Opening | |
1st pre-opening inspection. The following need to be completed prior to the next pre-opening inspection:
-All equipment on and at proper temperature.
-Hot water available
No violation noted during this evaluation. | 06/30/2014 | Pre-Opening | |
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