The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees to fill pans of cold wells below the fill line to ensure items are maintained at 41F or below
2. Cool items like sliced cheese to 41F or below prior to placing in pans of cold wells
3. Maintain and monitor temperature logs for cold holding and hot holding items
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN SUPERIOR 2 DR PREP COOLER- AMIECAN CHEESE, CHICKEN MANGO SALAD (51F, 47F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS RELOCATED TO WALK-IN COOLER.
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03/30/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Reheat all items intended for hot holding on stove top/grill rather than in hot wells to ensure items are thoroughly reheated to 165F
2. Continue to train employees on "How to Prevent Cross Contamination" document previously provided in English and Spanish
3. Train long term employees on employee health policy regularly (i.e., biannually
No violation noted during this evaluation. | 08/25/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please be sure to adequately wash, rinse, and sanitize food contact surfaces before storage and between uses. Suggestions made to batch label items to prepared at the same time/date to facilitate and expedite date marking process. Also advised the creation of food temperature logs to make sure food is cold/hot held and cooked at the correct temperatures. Evidence of active managerial control seen through delegation of specific cleaning, sanitizing, and food preparation tasks to individual staff members.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: MUTIPLE CONTAINERS OF BUTTERMILK RANCH DRESSING, COOKED LENTILS IN WALK-IN COOLER AND SUPERIOR 2 DOOR COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ITEMS DATE MARKED.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES STORED IN KNIFE BLOCK ON PREP TABLE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. KNIVES MOVED TO 3-VAT SINK FOR CLEANING.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink NEAR THE 3-VAT SINK being used TO STORE CONTAINER OF LETTUCE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. LETTUCE REMOVED FROM HAND SINK.
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03/26/2015 | Routine | |
CFM VERY KNOWLEDGEABLE ABOUT FOOD SAFETY. OBSERVED FACILITY CLEAN AND ORGANIZED, THANK YOU.
*Please remember to loosely cover cooling food items in containers to facilitate heat transfer from the surface of the food.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed wooden shelving in need of re-painting for smooth, nonabsorbant surface
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: observed clean slicer to have food deposits
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM WILL RE-WASH, RINSE, AND SANITIZE SLICER.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: side of stove in need of cleaning
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
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07/23/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cooling procedures and recommended cooling logs be completed for all foods that are prepared 24 hours in advance.
No violation noted during this evaluation. | 12/04/2013 | Risk Factor | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED LARGE PLASTIC CONTAINER OF BUTTERNUT SQUASH AT 190F COOLING FOR 10 MIN. ON BUS CART. OBSERVED THREE STAINLESS STEEL PANS OF RICE COVERED IN ALUMINUM FOIL AT 155F,149F,136F COOLING FOR 1 HOUR ON COUNTER TOP. OBSERVED TWO PLASTIC CONTAINERS OF CREAM OF MUSHROOM SOUP COOLING FOR 20 MIN ON BUS CART.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED DRIED FOOD RESIDUE ON CAN OPENER.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED SOILING ON INTERIOR SURFACE OF ICE BIN.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--OBSERVED FRONT HANDSINK WITHOUT HANDWASHING SIGN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN DURING TIME OF INSPECTION.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.--OBSERVED BOTTLES OF WINDEX CLEANER ABOVE THE PREP AND THREE COMPARTMENT SINKS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.--CFM REMOVED BOTTLES OF WINDEX TO FLOOR UNDER THREE COMPARTMENT SINK.
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07/23/2013 | Routine | |
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