The purpose of this visit was to conduct a routine inspection.
NOTE:
- Per discussion with the Executive Chef, this facility will be closed temporally (a month) for renovation at the end of this year and beginning of next year.
- DO NOT store sanitizer buckets with sanitizer solutions on the prep tables. Store them below the prep tables and off the floor.
- Parasite Destruction Letter was provided via e-mail.
- Provide a service receipt for True 2-DR UR refrigerator with in 14 days.
- 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: Noodle (47F), Yogurt (43F), Mushroom Duck Shell (52F), Refried Beans (48F) from True 2-DR Upright Unit Left.
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. FOOD ITEMS WERE DISCARDED. DISCUSSED WITH THE PERSON-IN-CHARGE.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-DR UR Refrigerator Left (Initial/final - 47F/44F)
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. ALL THE TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ITEMS THAT WERE DETERMINED TO BE STORED MORE THAN 4 HOURS IN THIS UNIT WAS DISCARDED VOLUNTARILY. ADVISED THE PIC TO REPAIR OR READJUST THE THERMOSTAT. PROVIDE A COPY OF SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITHIN14 DAYS.
- Light Bulbs / Locations where Shielding is Required (corrected on site)
Observation: Light bulb above the grill (middle) was 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. DICUSSED WITH THE PIC.
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11/12/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
NOTE:
- A cross contamination prevention guidelines was provide to the person-in-charge (PIC).
- Discussed the cooling procedure with the PIC. Advised to not to cover food while cooling.
- Date marking for the commercially processed food items such as cheese was discussed with the PIC.
- 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: Ground beef was stored above steak.
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). Food item was reloacted. A cross contamination prevention guidelines handout was provided to the operator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cheese packages in the prep coolers and walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Dates were marked.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that toxic material were not properly stored to prevent the contamination of food, equipment at the weight/prep station. Bleach bottle was stored right above the weight/prep station. sanitizer buckets were placed at the prep tables.
Correction: All toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. The bleach bottles and sanitizer buckets were stored at the bottom of the prep table to prevent any contamination.
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04/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Dishmachine activated thermolabel. Quaternary ammonium concentration wiping cloth bucket: 300 ppm.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Food employees were observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers. NOTE: Discussed with PIC and employees.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): WI freezer.
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. NOTE: PIC has already placed service order to replace gasket.
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12/04/2014 | Routine | |
Responded to a Fire Call and Inspection report filled out and put in file. Please see it for details.
No violation noted during this evaluation. | 07/15/2014 | Complaint | |
Was advised by PIC that detailed training had been provided in the Employee Health Policy and the fundamentals of food safety. Replacement of the gaskets on the Kolpak walk-in cooler and the True 1 dr prep cooler is in progress
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): True 1 dr prep cooler and Kolpak walk-in cooler. Inner liner of lid for top portion of 1 dr prep cooler is damaged and tied together with rope. Front access panel for pasta cooker is missing. Door for Kolpak walk-in does latch securely and remain closed.
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handsink near the one door prep cooler are leaking.
Correction: A plumbing system shall be maintained in good repair.
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05/30/2014 | Follow-up | |
The purpose of this visit was to conduct a routine risk assessment. Dishmachine turned thermolabel black. Quaternary ammonium sanitizer concentration in wiping cloth buckets: 250/300 ppm. EHS discussed public health significance of washing hands frequently and when situation requires, and of avoiding bare hand contact with ready to eat food with the PIC. Damaged gasket and door latch for Kolpak walk-in was noted for correction on 10/28/13 inspection report, and must be corrected as soon as possible, and no later than 14 days. NOTE: PLEASE REMEMBER TO PROVIDE TRAINING TO ALL EMPLOYEES ON KEY CONCEPTS OF THE EMPLOYEE HEALTH POLICY AND GENERAL FOOD SAFETY PRACTICES (AVOIDING BARE HAND CONTACT WITH RTE FOOD, AND WHEN HAND WASHING IS REQUIRED).WITHIN 14 DAYS. AFTER THE TRAINING, HAVE ALL EMPLOYEES SIGN AN EMPLOYEE ILLNESS REPORTING AGREEMENT.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, greater than 14 employees were working in the kitchen. Only 3 employee illness agreements in the file.
Correction: Providing Employee Health Policy to all employees who have not been trained/signed an employee illness reporting agreement. After the training is completed, have all employees sign an employee illness reporting agreement. The above requirements must be completed within 14 days.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after slicing TCS foods and before donning gloves. Observed two other employees donning gloves without first washing hands. Observed no employee washing hands during the inspection, despite preparation of raw meats and fish, and other preparation activities.
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. NOTE: Discussed with PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Two food employees were observed handling the following ready-to-eat food using their bare hands: one employee slicing cooked chicken breast, another employee adding grapes to the top of a salad.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed wiht PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over cooked potatoes in Kolpak walk-in cooler, raw beef stored over bread in walk-in freezer.
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. NOTE: PIC corrected storage order.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): True 1 dr prep cooler and Kolpak walk-in cooler. Inner liner of lid for top portion of 1 dr prep cooler is damaged and tied together with rope. Front access panel for pasta cooker is missing. Door for Kolpak walk-in does latch securely and remain closed.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703)-653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink near the one door prep cooler are leaking.
Correction: A plumbing system shall be maintained in good repair.
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05/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Dishmachine turned thermolabel black. Quaternary ammonia sanitizer in wiping cloth bucket: 300 ppm. The following good retail practices were discussed during the inspection: 1) Repair damaged gasket on Kolpak walk-in cooler kitchen. 2) Repair Kolpak walk-in cooler kitchen door so it remains securely closed.
No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith BTC275. Coolers found not to maintaining ambient temperatures 41 degrees F or below will not be used for cold storage of PHF until restored to fully functional condition. 3 vat sink to be used for wash, rinse, sanitize of all equipment and utensils until dishmachine is restored to final rinse temperature of 180 degrees F minimum. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR DISHMACHINE,WALK-IN COOLER, 2 DR UPRIGHT, AND PREP COOLER TO HEALTH DEPT. WITHIN 48 HOURS, and PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." NOTE: PIC advised signed employee reporting agreements exist and will be provided to Health Department within 72 hours.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: container of raw shrimp resting directly on container of raw pork in Hartford WI cooler. NOTE: PIC relocated raw shrimp.
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).
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: baked chicken in Hartford WI cooler. NOTE: PIC covered chicken
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: cheddar cheese/soft cheese/barbecued chicken in True 2 dr upright cooler
Correction: cooked tilapia on salad/cooked chicken breast/rice and cheese/rice and tomatoes/cooked pasta/pasta salad/chicken on salad in Kolpak walk-in cooler
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in several coolers - provide thermometer, in easily readable location, for all coolers.
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 / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: True 2 dr upright cooler, 1 dr prep cooler, and Kolpak walk-in cooler. NOTe: PIC will provide copy of service invoice to Health Department wihtin 48 hours.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Kolpak walk-in cooler.
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of ice machine interior, grease extractors over grill.
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. NOTE: PIC scheduled service of dishmachine during inspection, and advised technician would arrive within next few hours. PIC to provide copy of invoice for service of dishmachine to Health Department within 48 hours.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink across from tilt skillet and handsink next to 1 dr prep cooler was measured at a temperature less than 100°F: 93/88 degrees F NOTE: PIC to provide invoice for service of handsinks.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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04/10/2013 | Routine | |
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