- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in refrigerator floor.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/16/2015 | Routine | |
Risk factor intervention: Operator will participate in cooling intervention. Paperwork will be submitted to manager via email. Designees have been established and intervention will start 10/23/14. Fax documents every week on Tuesdays.
No violation noted during this evaluation. | 10/22/2014 | Risk Factor Intervention | |
Risk factor intervention initiated for cooling. Operator will comply with the guidelines of intervention. Follow-up inspection will be done in 30 days.
- Critical: Cooling* (corrected on site)
Observation: Pasta salad and pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
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10/07/2014 | Risk Factor Intervention Evaluation | |
Discussed corrective actions to violations and cooling intervention. Permit issued.
- Critical: Cooling* (corrected on site)
Observation: Pasta and pasta salad noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked ziti was hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler is not adequate for cooling and needs to be adjusted.
Correction: Adjust cooler to allow for proper cooling.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls at cereal station were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk-in was noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
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10/07/2014 | Routine | |
Rodent Complaint:Conducted an inspection of kitchen, dishwashing, and storage area. No presence of rodents found. Rodent traps were present. Ensure regular pest control treatments are maintained. Spoke with complainant 12/18/13 to advise of findings and the closure of the complaint.
No violation noted during this evaluation. | 12/17/2013 | Complaint | |
Discussed the following with the operator: cooling methods, food storage to prevent contamination, and corrective actions to violations. Risk control plan for cooling was successfully completed 10/31/13. New cooling/refrigeration have been installed to accommodate the daily volume of food. PHD and management will continue to monitor food temperatures and the cooling process.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was observed eating while preparing food.
Correction: Only eat in deginated employee area, away from food prep area in order to avoid contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw fish stored over ready-to-eat (RTE) pasta in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
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11/07/2013 | Routine | |
Follow-up: All critical violations have been corrected. Refrigeration is holding proper temperatures. Permit issued.
No violation noted during this evaluation. | 10/07/2013 | Risk Factor | |
Discussed the following with the operator: cooling, food temperatures, and corrective actions to violations. Follow-up inspection will be done in 10 days to ensure refrigeration units are holding foods at 41* F or below and dish machine is maintaining proper rinse temperatures. Advised operator to monitor dish machine and food temperatures.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans were not separated from the canned items used for food service.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use at the piza station and grill..
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.
- Critical: Cooling* (corrected on site)
Observation: Macaroni and cheese and other pastas noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese potatoes hot holding at improper temperatures.
Correction: Rapidly reheat 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)
Observation: Chicken was cold holding at improper temperatures
Correction: Discard chicken. Ensure foro temperatures are kept at 41* F or below.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerators were overstocked and insufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41* F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes and equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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09/26/2013 | Routine | |
Fire Inspection: Fire was in walk-in freezer. Fire did not spread beyond freezer. All food in freezer remained frozen at 32*F or below. No other areas in the kitchen were affected. Advised operator to notify PHD directly when imminent health hazards arise in the future.
No violation noted during this evaluation. | 06/17/2013 | Other | |
Discussed the following with the operator: food disposition/protection, cooling, thawing, and corrections to violations.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and donning gloves.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Display
Observation: The food on display is not protected from contamination.
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.
- Thawing
Observation: Improper methods used to thaw eggs.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats, tomatoes, and cheeses were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) turkey in the refrigeration unit was not discarded within 7 days of opening (6/5/13).
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded within 7 days of 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 (repeated violation)
Observation: Utensil handles were observed in a state of disrepair and damaged.
Correction: Replace utensils.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Utensil bin needs cleaning.
Correction: Clean utensil bin.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers 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.
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06/17/2013 | Routine | |
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