Previous items have been corrected.
No violation noted during this evaluation. | 10/09/2015 | Follow-up | |
Discussed cleaning and sanitizing. Sanitizer at proper strength and employee understood the process.
Ice machine needed to be cleaned out, this was observed at a previous inspection. This should be done nightly.
Discussed cooling. Employee knew to break down the product into smaller containers and to leave uncovered to allow better cooling.
Good handwashing by all employees observed. This is a very important step in food safety.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee changed gloves with out handwasing after handling raw food.
Correction: After handling raw food, wash hands don't rely on a glove change only.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the top of the sandwich prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food was placed in the walk-in and replaced with colder product with the intention of only placing what would be used in a few hours. The unit needs to be adjusted or repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/03/2015 | Risk Factor | |
Cold holding very good, new equipment. Good hand washing and proper glove use observed. Cooks taking food temperatures during cooking and reheating ie lasagna, good job. Date marking in use, facility/equipment in good condition, no hazards noted today.
No violation noted during this evaluation. | 06/09/2015 | Risk Factor | |
Discussed handwashing and the need to assure hands are washed when changing or leaving a task. Discussed one employee being a great example of someone washing their hands frequently enough.
Discussed various items that are made in house and how long they last. These foods that last more than 24 hours must be date marked.
Employees able to answer food safety questions.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees 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.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the small prep refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna and other pastas in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 - 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: The inside of the ice machine, the tops of equipment such as the ice machine, surfaces in the hood below the exhaust vents.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean pans placed in utility sink to air dry.
Correction: Do not use the utility sink for food equipment.
- Plumbing System Maintained in Good Repair
Observation: The faucet on the left at the three compartment sink is leaking and the spray nozzle connected to the faucet on the right will run when the left faucet is on.
Correction: Repair these faucets to prevent the leaks.
- Light Bulbs Protective Shielding
Observation: One set of ligh bulbs not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace these light bulbs with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the large storage shed under the shelves, the floor between the prep refrigerators and the cutting table, and the floor around the ice machine noted in need of cleaning. The ceiling noted in need of cleaning at the vents in the rest-rooms, a vent in the back, and spots on the ceiling in the kitchen.
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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02/04/2015 | Routine | |
No other violations observed.
The issue with the make table corrected with just a thermostat adjustment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods in the Turbo Air make table refrigerator on the left holding at improper temperatures. Ham, sliced tomatoes holding at 48 degrees.
Correction: Informed Mr. Romano of what I observed. He said this was a new unit, and checked the thermostat in the bottom right of the unit, and it had been bumped, and was on too high of a setting. Unit turned down, and went from 48 to 40 in about 20 minutes.
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09/22/2014 | Risk Factor | |
No other violations observed.
Temperature of your walk in refrigerator is perfect (34 to 35 degrees). At this temperature, you not only are holding your foods at a safe temp, it should also be excellent for cooling your cooked/baked items prepared and cooled for next day service.
Once again, please pass along all health department inspections to different shift managers.
Some temperature requirements to remember: Hot holding 135+, cold holding 41 or less, cooking temps: hamburger 155, poultry 165, fish & pork 145. re-heating anything is 165.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Temperature requirements for both hot and cold holding, cooking, and re-heating of potentially hazardous foods were discussed with, and a written copy given to manager.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding, (2) Reheating.
Correction: Post if necessary as a reminder.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employees handling baked bread with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed lasagna on steam table being held at improper temperatures (130).
Correction: Re-heat items on steam table to 165 (which is the required temperature for re-heating), and hold at 35 or above.
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06/27/2014 | Risk Factor | |
Obtain test strips for chlorine, since that is the sanitizer that you are using. Your test strips are for quaternary ammonium compounds, and this will not work with chlorine. Chlorine concentration must be 50 to 100 parts per million (ppm) for proper sanitizing.
You need a sanitizing bucket solution for storing used wiping cloths. Change solution when it becomes dirty. Manager Aaron Stallard told me that they do keep a bucket for soiled cloths to store for washing, but the "bleach bucket" is needed for sanitizing countertop and work surfaces.
Be sure to purchase a couple of metal stem food thermometers for checking internal temperatures of cooked, grilled, or baked foods. If digital, calibrate thermometers according to the manufacturer's instructions, if dial thermometers are obtained, calibrate them by placing the stem in ice water. The thermometer should read 32 degrees. If it doesn't, turn the nut on the underside of the dial to 32 while the stem is still in the ice water.
Discussed cooling of prepared foods in detail with manager. Remember cool from 135 (our safe, hot holding temperature) to 70 within 2 hours, 70 to 41 within 4 hours. Use one of the methods in the handouts I gave you to stay within these timeframes.
Also discussed the different cooking temperature requirements for different foods, in particular chicken and hamburger. Handouts also provided to manager.
Educate your employees on cooling, and cooking and hot and cold holding temperatures.
Last, be sure to pass on a copy of this and all Health Department inspections to each shift manager.
- 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed some prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least 2 metal stem food thermometers so employees can properly monitor the temperature of food items being held either hot or cold, or being cooked or grilled in the establishment.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution being used in the establishment.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Soap dispenser in the kitchen area was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the soap dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/26/2014 | Routine | |
Reviewed menu items that would be cooked, cooled, and reheated.
Discussed cooling for lasagna, potato soup, pasta, and sauces.
Discussed cleaning and sanitizing.
Discussed handwashing, particularly when to wash hands. For example after bussing a table or after handling raw food.
Discussed proposed addition. Provide the health department with the specifications of the dish machine.and a proposed layout for the addition.
No violation noted during this evaluation. | 12/30/2013 | Training | |
Items corrected.
When the batteries run down on the hand soap dispensers, you should have some pump hand soap dispensers available till the batteries are replaced.
Remember any ready to eat foods that require time/temperature control for safety that lasts for more than 24 hours should be dated. The maximum allowed number of days is 7.
No violation noted during this evaluation. | 10/23/2013 | Follow-up | |
Time can be used for the sandwich prep unit is repaired. Follow up will be conducted Monday.
Date any items that last more than 24 hours in the walk-in. Many noodles are prepared daily and would not need dated, but items like lasagna which are prepared every two days need to be dated.
Also some items were uncovered in the walk-in. Cover all items and any food that the packaged has been opened need to be placed into containers with lids.
Any wet wiping clothes must be stored in a chemical sanitizer. Chlorine is used as a sanitizer, but the test strips are for quaternary ammonia. Acquire the appropriate test strips or obtain quaternary ammonia sanitizer.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container (with lid and straw) 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands to place onto a plate that went directly to the consumer.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food that will not be heat treated before it is served to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw chicken and raw ground beef on the middle shelves above ready to eat foods.
Correction: Place raw animal foods on the bottom shelf to prevent them from contaminating ready to eat foods. Also place the ground beef and chicken away from each other when doing so.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the top section of the prep table for sandwiches cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. All foods in the top of this unit are stored in the walk-in and replaced form there as needed. Due to the frequency of replacement, time can be used to control the hazard until the unit is fixed. No food item can last more than 4 hours (6 hours if removed from a refrigeration unit at 41°F before being placed into this unit).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) and comercially processed food in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation or opening of package if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at either hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
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10/17/2013 | Risk Factor | |
Discussed proper hand washing and glove use.
Good handwashing observed.
All previous items have been corrected.
Discussed reheating and use of stove instead of steam table to reheat items.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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06/25/2013 | Risk Factor | |
Discussed process for prep of items and the length of time items are stored under refrigeration. Very few if any items would last more than 24 hours. Remember that any item lasting more than 24 hours must be date marked.
Facility overall is clean and well maintained.
Good knowledge by the person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef was stored where it could cause cross contamination in the walk-in.
Correction: Move the raw ground beef to a location it will not contaminate any other products.
- Equipment - Good Repair and Proper Adjustment
Observation: The cutting boards are heavily scared and not easily cleanable anymore.
Correction: Replace or resurface the cutting boards to provide a smooth and easily cleanable surface.
- Equipment - Good Repair and Proper Adjustment
Observation: Spray nozzle at the three compartment sink is no longer working.
Correction: Replace the spray nozzle at the three compartment sink.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plates observed placed onto towels when left to dry.
Correction: Do not place towels under the plates when having them air dry.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean equipment was stored in a way that it was subject to splash from the hand sink.
Correction: Move the clean items to a location that they would not be subject from splash.
- Outer Openings - Protected
Observation: The rear entrance door/door frame seal is not tight enough. Daylight is seen through the cracks.
Correction: Add weather striping to provide a tighter seal at this entry.
- Lighting, Intensity
Observation: Light bulbs are out above the cutting block and two of the prep refrigerators causing the light to be at about 35 foot candles.
Correction: Replace the lights so that you have 50 ft candles at these locations.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the larger storage building is in need of cleaning under the shelves.
Correction: Clean these floors regularly to prevent build up of debris.
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03/20/2013 | Routine | |
All hazards corrected. Observed very good personal hygiene, good hand washing and no bare hand contact with ready-to-eat foods. Facility in good shape.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was eating in areas where he may contaminate food, clean equipment, utensils or other items needing protection. New dishwasher was eating at wash station upon my entry to kitchen.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that a bag of parsley was not protected from BIOLOGICAL CROSS-CONTAMINATION because it was in contact with partially used package of ground beef in the walk-in refr. The parsley was lying on top of the ground beef.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by properly separating foods while storing foods in walk-in. The bag of parsley was discarded as it's packaging has ventilation holes in it.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna, spaghetti noodles, ricotta cheese mix in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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12/07/2012 | Risk Factor | |
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