This visit was made to conduct a training inspection. Excellent job with cooling!
Please address the following items:
1. Do not accept any product that isn't properly labeled.
2. Provide employee health training.
3.Try to keep only a small amount of wood (what you need when cooking that day) in the kitchen area.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: PIC didn't know all symptoms or illnesses that need to be reported and didn't know to call Health Department for jaundice.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 that could contaminate the hands.(employee didn't wash hands before putting on clean gloves)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee observed chewing gum while preparing food.
Correction: Employees may not chew gum when preparing food.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken in warmer at cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: coleslaw in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer (corrected on site)
Observation: Insufficient information is provided on the label of the following food item in the food establishment: apple sauce.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: hamburger/cheeseburger/salmon (no disclosure or reminder on menu board- no disclosure on carry-out menu or catering menu)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (men's restroom, handsink at prep table)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
|
11/10/2015 | Routine | |
Good job with cooling! All items prepared yesterday were at the proper temperature. Keep up the good work!
Please train on handwashing (when they are supposed to wash), and what they may drink from (cup with a lid and straw).
Brought new employee health agreements and employee health poster.
- Critical: Handwashing / When to wash hands (corrected on site)
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 that could contaminate the hands.(employee was working with food, went to janitor closet, filled mop bucket, mopped floor where employee was working with food, returned mop bucket to janitor closet, was going to go back to working with food without washing hands-was changing gloves though)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.(employees wearing watches)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee drinks (bottles of water) were present on prep tables while employees were actively working with food.
Correction: Employees may drink from a cup with a lid and straw. Employee drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, utensils.(3 comp sink did not have sanitizer in it)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
|
08/26/2015 | Routine | |
Putting hot foods in cooler raises cooler temperature-walk-in cooler was 45F.
Cool in small batches, uncovered. Use freezer, ice bath, etc. to facilitate cooling.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee drinks on shelf with food-also bottled drink.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be stored on bottom shelf, not above food.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: potato salad, pasta salad, cooked pasta-all prepared 5-26. (food discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: foods were in arge containers that were tightly covered and stacked. Also foods being put in walk-in when they are too warm/hot.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
|
05/27/2015 | Routine | |
| No violation noted during this evaluation. | 05/18/2015 | Complaint | |
I observed good handwashing!
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drinks (bottled water) on prep table.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be stored on the bottom shelf of prep tables.
- Cooling Methods
Observation: The following methods used for cooling are not adequate to facilitate cooling: pasta cooling covered with plastic.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
|
02/03/2015 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 12/04/2014 | Training | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Cooked vegetables are considered a Time/Temperature Control for Safety (TCS) food making the house made BBQ sauce with grilled onions a TCS food. Observed the BBQ sauce with grilled onions at the customer service counter at 129
°
F during risk factor assessment. TCS foods shall be hot held at 135
°
F or above.
2. The walk-in cooler ambient air temperature is between 41-42
°
F during today's risk factor assessment. It is recommended to have the walk-in cooler ambient temperature around 38
°
F, please watch the air temperature for the walk-in cooler and call a repair person if necessary to maintain TCS foods at 41
°
F or less.
3. During the risk factor assessment, sanitizer solution for the 3-compartment sink was set up in the rinse compartment. Make sure all food employees know the proper procedure for washing, rinsing, and sanitizing utensils and equipment. Make sure the first compartment is used to wash dirty equipment and utensils, the second compartment is used to rinse, and the third compartment is used to sanitize equipment and utensils.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English and Spanish was given to the FPM.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was measured at an improper temperature: house made BBQ sauce with grilled onions hot holding at 129°F in warmer at customer service counter for less than 2 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by reheating product to 165°F.
|
08/18/2014 | Risk Factor | |
no violations.
No violation noted during this evaluation. | 05/08/2014 | Risk Factor | |
no violations
No violation noted during this evaluation. | 02/06/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know BIG 5 foodborne illnesses or reportable symptoms. Employee Health infromation provided
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: collard greens
Correction: prepared yesterday (2 tubs in WIC discarded)
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours or from 70°F to 41°F within 4 hours: cooling potato salad and coleslaw in large tubs with tightly covered lids.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for meat cutting board is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation (cutting board used for cutting cooked meats visibly soiled and only washed 1 X per day)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine (in sani buckets) solution was measured in excess of 200 ppm.
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
|
10/22/2013 | Routine | |
Observed grilling at the parking lot today. *Stop grilling and apply for a permit at the health department.
No violation noted during this evaluation. | 09/27/2013 | Complaint | |
This visit was conducted to complete a routine food safety evaluation. Despite the large volumes of food being produced, hot and cold holding temperatures for products checked were noted to be correct. Good management controls were observed during the evaluation. 1. Ensure that team members are reminded of the need to wait until food is fully cool before wrapping in plastic wrap.
2. Remind team members to store their cloths in the sanitizer buckets provided in between uses.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet cloths, which were not being actively used were observed on counter tops.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods (corrected on site)
Observation: A joint of pork was observed tightly covered during the cooling process in the walk-in cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. (Uncovered)
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
|
07/16/2013 | Routine | |
This visit was conducted to follow up on a complaint of alleged food borne illness. Risk factors were checked and all items were noted to be in compliance. On discussion with the CFM no employees had been unwell with symptoms of foodborne illness prior to the alleged incident. No further action to be taken - investigation closed.
No violation noted during this evaluation. | 03/20/2013 | Risk Factor | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. I was really pleased to see the progress that had been made at the premises, especially with cooling practices.
2. Ensure that you stored the raw chicken away from cooked and ready to eat foods in the line reach in counter.
- 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 was observed stored next to cook beef in the reach in line cooler.
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.
|
01/30/2013 | Risk Factor | |
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