Time as a public health control (TPHC) is now being used for several food items (American cheese, French toast, pancakes, tater tots, French fries) that are held on the serving line. The person in charge (PIC) submitted written procedures for using TPHC to the EHSS and the EHSS approved of the procedures. The EHSS observed a log book on the serving line where the food items are marked with the time they are prepared. They are then are discarded if not consumed within 4 hours. Observed time logs for March 3, 4, & 5 but no logs for yesterday (3/6) or today (3/7). Ensure that the log sheets are completed daily for the foods being served that day.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburgers hot holding at improper temperatures in the warmr on the hot breakfast serving area. Observed the temperatures between 96°F-104°F. The person in charge immediately reheated the hamburgers in the oven.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: American cheese & French toast 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. The log sheets for yesterday and today were not completed.
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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03/07/2016 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Top round beef was not adequately cooled to prevent the growth of harmful bacteria. Observed the temperature of the roast beef at 47°F. The top round beef (whole roast) was placed into the walk-in cooler yesterday (2/28) to be cooled. The person in charge discarded the beef.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods hot holding at improper temperatures in the warmer located on the hot breakfast serving area: chili-127°F, peppers & onions-127°F, cheese sauce-128°F. The PIC rapidly reheated these foods in the oven and turned up the temperature of the warmer.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures: American cheese-52°F (the hot breakfast serving line), cream cheese-52°F-60°F (beverage area). The PIC discarded the American cheese at the end of breakfast service (within 4 hours of being placed on the line) and relocated the cream cheese to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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. Several foods (french toast, tater tots) held on the hot breakfast serving line are difficult to keep hot (135°F or above) and therefore time instead of temperature is used. All food is discarded at the end of the breakfast service.
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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. Observed the pressure guage reading at 5 psi.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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02/29/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/29/2015 | Complaint | |
Discussed the following with the person in charge (PIC):
1. The pizza/deli prep unit (top side) was repaired and is operating at 38°F. Observed no food stored in the top side of the unit during this inspection.
2. The PIC has ordered display cases for the cookies and cakes that are on display. He expects them to arrive within the next few days.
3. Their certified pest control operator treated the facility on September 2, 2015. The EHSS observed the invoice for the service.
- Food Display (repeated violation)
Observation: The following foods on display are not protected from contamination:
Cookies, cakes, & brownies on the serving line. These foods are not protected by any type of packaging or food guards.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: Underside of all serving lines.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor wall junctures behind all the shelving in the main kitchen are in need of cleaning due to buildup of debris.
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.
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09/04/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Observed the company's employee health policy signed by all staff and kept on file in the office. The PIC stated that the employee health policy is reviewed during the employee orientation and is required to be reviewed with and signed by all staff every year.
2. A certified pest control operator inspects and treats the facility monthly. Observed the invoice from the last service date on August 6, 2015.
3. Food sources are Sysco, Pet Dairy, Keany Produce, & Produce Source.
4. Complaint received regarding the service and dispensing of the bread on the service line.
5. Fire extinguishers were inspected in July 2015.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed the quaternary ammonium sanitizing solution at at concentration of less than 150 ppm in several wiping cloth buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Display
Observation: The following foods on display are not protected from contamination:
1. Bread (bagels & muffins) on the serving line. Customers are required to place their hands in the bag to dispense the food. The PIC provided tongs for the bread and ordered a display case during the inspection.
3. Cookies, cakes, & brownies on the serving line. These foods are not protected by any type of packaging or food guards.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures:
1. Produce walk-in cooler-sliced canteloupe-47°F, sliced honeydew melon-53°F, potato salad-43°F, chicken salad-43°F, chicken for gyros-45°F. The person in charge (PIC) discarded the cut melons and contacted the refrigeration technician to service the cooler.
2. Pizza/deli station prep unit (top side)-mozzarella cheese-56°F, shredded parmesean cheese-56°F. The PIC discarded the cheese and removed all foods from the top side of this unit.
3. Ice cream machine-vanilla ice cream mix-66°F, chocolate ice cream mix-63°F. The PIC removed the machine from service and will discard the ice cream mix.
4. Pizza/deli station sandwich service line-tuna salad-50°F, deli ham-50°F, chicken salad-52°F. The PIC will use time as a public health control until the unit is repaired. All TCS foods on the line will be discarded at the end of lunch service (10:45-2:00) and dinner service (4:45-8:00).
5. Salad/soup station service line-tuna salad-50°F, corn-51°F, cottage cheese-49°F, sour cream-49°F. The PIC will use time as a public health control until the unit is repaired. All TCS foods on the line will be discarded at the end of lunch service (10:45-2:00) and dinner service (4:45-8:00).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several refrigeration units along the service lines.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following refrigeration units were observed in a state of disrepair and unable to hold foods at or below 41°F:
1. Produce walk-in cooler-operating between 41°F-42°F.
2. Top side of the prep unit at the pizza/deli station-holding foods at between 56°-57°F.
3. All refrigerated serving lines-holding foods between 49°F-52°F.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation (maintains foods at or below 41°F), accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris:
1. Interior of the ice machine.
2. All soda dispenser nozzles.
3. Can opener.
Correction: Clean the surfaces of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Underside of all serving lines.
2. All hand washing sinks throughout the facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The hand washing sink located in the dishwashing room is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor wall junctures behind all the shelving in the main kitchen are in need of cleaning due to buildup of debris.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed one live roach under the service line and several dead roaches under the service line. The PIC immediately contacted their certified pest control operator.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/01/2015 | Routine | |
Investigation of the complaint received on July 27, 2015. See compliant investigation report for details of the complaint and investigation.
No violation noted during this evaluation. | 07/28/2015 | Complaint | |
Wiping cloth buckets - 400 ppm quaternary ammonium
Dish machine wash - 170'F, Dish machine final rinse - 190'F (color indicating tape used to verify sanitation of equipment.
Discussed: Cooling Methods
Employee Health information observed in employee files.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sour Cream - 60'F and Pasta Salad - 49'F cold holding at improper temperatures on Vegetarian Line and Grill Line, respectively.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep units along the various serving lines.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep unit and reach in refrigerator on the prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Metal food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Plates and bowls on the serving lines were observed stored with the food contact surface facing upward.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. During inspection, observed back door propped open.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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09/11/2014 | Routine | |
Followed up on walk in cooler repair. Produce cooler was holding at 38 degrees. Food temperatures within acceptable range. Cleared to use walk in cooler for TCS foods.
No violation noted during this evaluation. | 01/31/2014 | Follow-up | |
Quat sanitizer 200 ppm. Dish machine - Wash 162 degrees, Rinse 190 degrees, Pressure 25 psi. Additional equipment temperatures: Beverage air reach in cooler - 30 degrees, pizza prep unit - 40 degrees. Form 1-B signed and in file. Produce walk in cooler reading 42 degrees on internal thermometer. PHFs discarded by PIC if inside cooler for longer than 1 day. Other PHFs moved to different walk in cooler. Repair order called for equipment. Recommend not using unit to store PHFs until unit is repaired. EHS thermometer verified at 32.3 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed multiple foods in the produce walk in cooler cold holding at improper temperatures. Potato salad, tuna, pasta salad, chicken salad (44°F). Cut melon (45°F). Observed fettuccini in prep unit cold holding at (45°F).
Correction: Recommend discarding the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food discarded by PIC.
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01/29/2014 | Risk Factor | |
The following violation has been corrected since the last inspection. 12 VAC 5-421-1660. Dish machine has been repaired.
Wash temperature - 150 degrees
Rinse temperature - 191 degrees
Pressure - 23 psi
No violation noted during this evaluation. | 09/17/2013 | Follow-up | |
Quat sanitizer 300 ppm. Dish machine Wash temp 140 degrees, rinse 192 degrees, pressure 23 psi. Hand washing observed. Good use of gloves. Good thawing procedures. Person in charge discontinued use of dish machine and called Hobart to service the equipment. Asked to please call EHS when wash cycle temperature of 150 degrees has been reached.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage patties and pancake wraps hot holding at improper temperatures (121°F and 118°F respectively) .
Correction: Recommend reheating the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chick peas and chicken salad cold holding at improper temperatures in salad area. Items had been on serving line for less than 30 minutes according to kitchen staff.
Correction: Recommend ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Items were pulled while additional ice was added to serving line.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine was observed not meeting the manufacturer's specifications. The minimum temperature was 150 degrees while the actual temperature was 140 degrees.
Correction: Recommend discontinuing the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed the non-food contact surface of the ice machine in need of cleaning.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/16/2013 | Routine | |
Form 1-B signed and in file. Dish machine - Wash 160 degrees, Rinse 160 degrees, Final Rinse 188 degrees. Pressure 24 psi. Quat 200 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from an uncovered container in the food preparation area.
Correction: Recommend employees drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed pizzas not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Recommend preventing contamination by storing food in packages, covered containers, or wrappings.
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04/15/2013 | Risk Factor | |
Quat sanitizer 200 ppm. Employee health info posted, form 1-B used for training on employee health exclusion and restriction. Dish machine Wash temp - 158 degrees, Rinse temp - 166 degrees, Pressure 24 psi. Additional temperatures taken and in range unless otherwise noted on report.
- Critical: Cooling* (corrected on site)
Observation: Observed hash browns cooling at improper temperatures.
Correction: Recommend discarding item and cooling all PHFs from 135 to 70 degrees within 2 hours, and from 70 to 41 degrees within 4 additional hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed items in salad station (chick peas 47 degrees, sliced cantaloupe 53 degrees, sliced honeydew 53 degrees, and yogurt 47 degrees cold holding at improper temperatures.
Correction: Recommend discarding items that have been cold holding at improper temperatures for greater than 4 hours and cold holding potentially hazardous foods at 41 degrees or below.
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01/14/2013 | Risk Factor | |
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