- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting board used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of cutting board no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Mops - Drying Mops (corrected on site)
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.
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10/08/2015 | Routine | |
Walk-in cooler observed cold holding properly, temperature charts given to help staff monitor unit. Recommended for permit renewal. Need to pay permit renewal fee.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of convection oven had accumulations of grime and debris. Manager states this is where the lids to the fryers are stored while operating, they will clean daily to prevent build up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/26/2015 | Follow-up | |
Main kitchen manager attended recertification in March 2015, now good until 3/18. Walk-in cooler was down for repairs, unit cut back on shortly before inspection when repairman left. Hand sanitizer observed in facility, explained to manager that they need to obtain food grade hand sanitizer. Will follow up to check on walk-in cooler.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Taco meat cooked night before observed in refirgerator without date marker.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) eggs (three dozen) in the refrigeration unit was not discarded by the ""consume by"" date. Eggs expired on January 29th, owner discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler was observed in a state of disrepair, cold holding at 53°F and with a damaged bracket in the floor. Owner stated, and had receipt for, that the repairman just repaired unit and turned it back on before arrival for inspection. No TCS foods were observed stored in unit, owner stated he will watch unit and restock with food when unit is cold holding properly.
Correction: Repair the walk-in and floor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of convection oven had accumulations of grime and debris. Manager states this is where the lids to the fryers are stored while operating, they will clean daily to prevent build up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Premises are not being routinely inspected for evidence of pests. Mouse droppings observed in corner of kitchen. Owner has been working with two pest control companies to abate insect issue that arose after neighboring facility vacated, he stated he would get pest company to begin treating for rodents as well.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/19/2015 | Routine | |
Consumer advisory properly added to new menu. No other violations observed.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium and chlorine 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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11/12/2014 | Follow-up | |
Reviewed cooling process with kitchen staff and proper warewashing. No consumer advisory on menu but owner states he is getting new menu made and will send me a copy of menu to ensure consumer advisory is proper before printing. Temperature logs maintained and all meats properly stored in refrigeration units.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was 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.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils are not sufficient for the task. Observed a scoop without a handle in the sugar bucket.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Food was observed sitting in a turned off oven without any measures in place to ensure foods were cooling. PIC reheated food to 183°F and then placed items in hotbox.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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 quaternary ammonium and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items (single use roasting pan) were observed washed and put away to be reused.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen near the triple sink was 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. Remove the equipment preventing its use.
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10/22/2014 | Routine | |
All previous violations corrected. Need to add hand washing signs in bathroom. Recommended for health department permit. Letter of Authorization issued.
No violation noted during this evaluation. | 04/14/2014 | Routine | |
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