The above observations and the following were discussed with the person in charge:
-Ensure cream cheese is not being stacked above the rim in the cold containers on the bar.
-Ensure hard boiled eggs are rotated often.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods observed to be hot holding at improper temperatures: the breakfast burritos stored under a heat lamp. Breakfast burritos measured at 106'F and 105'F are held in the back of the kitchen under a heat lamp. The PIC stated this was a new practice and will store the breakfast burritos in the chaffing dishes from now on to maintain 135'F and above.
Correction: Ensure foods are hot holding at 135'F and above.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment was observed to be soiled: the tongs on the storage rack by the 3 compartment sink 2. the scoops and spoon in the storage area by the walk in cooler. All items were taken to the 3 compartment sink to be cleaned and sanitized during the inspection.
Correction: Ensure all equipment and utensils are cleaned and sanitized prior to storing.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven observed to be soiled.
Correction: Ensure the cavity of the microwave oven is cleaned often.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of the cabinet under the cereal on the buffet line 2. the tops of the cabinets under the juice machine. All items were cleaned during the inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service forks stored with the food contact surface facing up on the buffet serving line.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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02/02/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Clean the upsplash of the juice machine and the tops of the cabinet doors under the juice machine.
-The dishmachine was in disrepair at the time of inspection. A work order is in place to repair the dishmachine and the PIC is washing, rinsing and sanitizing all dishes in the 3 compartment sink until repairs have been made.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
No violation noted during this evaluation. | 08/18/2015 | Risk Factor | |
Inspection conducted as a follow up to the February 12, 2015 inspection.
The above observations and the following were discussed with the person in charge:
-Contact time for dishes and equipment in quaternary ammonium sanitizer is a minimum of 30 seconds.
Facility has corrected all hazards noted on the previous inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
No violation noted during this evaluation. | 03/16/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Employee health policy, handout provided.
-Strongly recommend employees take a food safety class, handout provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee handling cleaning supplies and washing dishes. The employee then cleaned the floor in the kitchen and obtained gloves to continue handling food without first washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee observed to be drinking from an uncovered container in the food preparation area.
Correction: Employees may 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 Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed apples stored in an open box in front of the handsink.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed foods stored on the floor in the walk in freezer and chips stored on the floor by the handsink. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The butter and cream cheese stored on the serving line were observed to be cold holding at improper temperatures. The butter (51'F) and cream cheese (51'F) were stored in cold blocks on the serving line. The blocks that were used for the products were not cold. The PIC discarded the butter and cream cheese and provided blocks that were cold for storage of additional products. All products are kept and reserved the following day.
Correction: Discard 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The upsplashes of the coffee machine and the juice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of all 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 (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of several pans stored over the dishmachine 2. the interior of several cabinets throughout the front serving line area 3. the vent over the waffle maker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. The PIC washed and rinsed dishes then dipped them into sanitizer and immediately removed them to dry. Discussed contact time with quaternary ammonium sanitizer is at least 30 seconds with the PIC during the inspection.
Correction: Provide quaternary ammonium sanitizer at a proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for a minimum of 30 seconds.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Lids for coffee cups were found stored on the floor by the handsink in the kitchen.
Correction: Store lids in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Forks provided on the serving line were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Observed a stainless steel pan holding milk stored on the handsink in the kitchen.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical wipes stored on the prep table by the handsink. The PIC placed the wipes away from food and prep areas in the kitchen during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/12/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Parts are on order to repair the dishmachine. Dishmachine reaches minimum temperature requirements but takes several attempts to reach temperatures above 180'F.
-Storage of the vacuum cleaner.
-The quaternary ammonia 146 sanitizer in the 3 compartment sink measured at 150 ppm.
The person in charge was very knowledgeable regarding reheating temperatures and employee health. Observed excellent handwashing procedures and glove use throughout the inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the walk in freezer is in poor repair. Observed an accumulation of ice build up in the walk in freezer. Facility attempted to repair the door gasket with duct tape.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior of the cabinets throughout the self service area have accumulations of grime and debris.
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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02/04/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Please label the chemical spray bottle in the cabinet under the yogurt on the self service line.
-Strongly recommend the PIC attend a food safety class.
-Please provide another label on the bulk cereal container showing the product. Observed the label to be worn.
-Please fax a copy of the invoice for the dishmachine to the health department once the machine has been repaired.
The quaternary ammonium 146 sanitizer in the 3 compartment sink measured at 400 ppm.
Handouts Provided: Employee Health, ServSafe
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Employee Health*
Observation: Employees or applicants are 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: Have 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were observed to be cold holding at improper temperatures: The cream cheese (58'F), butter (64'F) and sour cream (58'F) cold holding on the self service line. All items are kept for service the following day.
Correction: Discard 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cooler in the kitchen.
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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. The upsplash of the juice machine and both coffee makers in the kitchen.
Correction: Clean the surface 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 surface of the following equipment have accumulations of grime and debris: 1. the interior of the cabinets under the counter along the self service line 2. the exterior of the container holding the coffee.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. The final rinse temperature of the dishmachine is showing greater than 180'F on the thermometer but the actual rinse temperature was less than 160'F. PIC contacted the repair company during the inspection and the 3 compartment sink was set up for use until the dishmachine can be repaired.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No handwashing signs were provided in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the kitchen to include under equipment noted in need of cleaning.
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.
- Mops - Drying Mops
Observation: Mops 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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02/05/2013 | Routine | |
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