Today's inspection was a follow-up for previous repeat priority violations. Substantial compliance observed. Please continue to ensure all TCS foods are held at proper temperatures, ensure equipment and utensils are being sanitized, and do not store foods on the floor.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The gaskets and the sliding doors are in poor repair on deli display case.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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07/28/2015 | Follow-up | |
Todays inspection was a follow-up due to repeat priority violations. Another follow-up will be conducted in 30 days on or after 23 July 15.
- Cooling Methods, Food containers (repeated violation)
Observation: Methods for cooling egg salad, boiled eggs, and chicken cannoe be accomplished with time and temperature criteria. Containers are not arranged to provide maximum heat transfer. Chicken was individually packaged, and placed in plastic container.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Food Labels/Labeling (repeated violation)
Observation: There are no source labels for baked goods stored on display near register.
Correction: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The gaskets and the sliding doors are in poor repair on deli display case.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Single-Serve and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed the re-use of manufacturers containers to store food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Observed employee washing and rinsing equipment and utensils and not sanitizing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: There is a leak under 3-compartment sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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06/23/2015 | Follow-up | |
Due to the pattern of violations, a follow-up inspection will be conducted on or after 10 days 19 June 15. Please ensure all items (TCS foods) are held at 41 F or below. Correct all violations before follow-up inspection.
- Food Storage/Preventing Contamination from the Premises
Observation: Observed several boxes of food stored on the floor of walk-in cooler.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Food Storage, Prohibited Areas
Observation: Observed dry goods in the rest-room.
Correction: Cease food storage in toilet rooms.
- Cooling, Ambient Ingredients (corrected on site)
Observation: Observed foods made from ambient ingredients were not cooled to 41 F within 4 hours. Tuna- 45 F, tomatoes- 47 F, cut lettuce- 46 F.
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Cooling Methods, Food containers (corrected on site)
Observation: Methods for cooling tunafish and chicken pieces cannot be accomplished with time and temperature criteria in large deep, covered plastic containers and tightly wrapped with plastic and placed in plastic containers.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed several foods cold holding at improper temperatures. Hummus- 66 F, veggie cream cheese- 65 F. Sprouts- 58 F, Roast beef- 67 F, turkey- 63 F, tomatoes- 67 F, cut lettuce- 45 F, cut melon- 48 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control
Observation: There are no written procedures for the use of time as a public health control.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Food Labels/Labeling
Observation: There are no source labels for baked goods stored on display near register.
Correction: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement
- Sponges, Use Limitation (corrected on site) (repeated violation)
Observation: Observed sponges used to clean food contact surfaces.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Sponges are difficult, if not impossible, to clean once they have been in contact with food particles and contaminants that are found in the use environment. Because of their construction, sponges provide harborage for any number and variety of microbiological organisms, many of which may be pathogenic. Therefore, sponges are to be used only where they will not contaminate cleaned and sanitized or in-use, food-contact surfaces such as for cleaning equipment and utensils before rinsing and sanitizing.
- Equipment/Good Repair and Proper Adjustment
Observation: The gaskets and the sliding doors are in poor repair on deli display case.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Single-Serve and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed the re-use of manufacturers containers to store food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Observed employee washing and rinsing equipment and utensils and not sanitizing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried/adequately drained.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Observed single use utensils and slicer stored in rest-room.
Correction: Discontinue storage of clean equipment and utensils in toilet rooms or other areas subject to contamination.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Observed hand sink on mainline being used to clean utensils and store re-fuse/ food.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.The handwashing facility identified above is to be used for washing hands only.
- Plumbing System/Maintained in Good Repair
Observation: There is a leak under 3-compartment sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision (corrected on site)
Observation: Paper towel dispenser is damaged at warewashing hand sink. No paper towels were available.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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06/09/2015 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Tuna salad at 47 F, sliced tomatoes at 51 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Sponges, Use Limitation
Observation: Sponges are used in contact with cleaned sanitized or in-use food-contact surfaces.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Sponges are difficult, if not impossible, to clean once they have been in contact with food particles and contaminants that are found in the use environment. Because of their construction, sponges provide harborage for any number and variety of microbiological organisms, many of which may be pathogenic. Therefore, sponges are to be used only where they will not contaminate cleaned and sanitized or in-use, food-contact surfaces such as for cleaning equipment and utensils before rinsing and sanitizing.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The 3-part sink is moldy at the wall juncture.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Physical Facilities/Repairing
Observation: The back room floor is damaged, (cracked tiles).
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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06/24/2014 | Routine | |
1. Calibrate metal stem food thermometer in a cup with three parts ice to one part water to read 32
ºF
.
2. Ensure that the slicer is thoroughly dissembled and that all moving parts are washed-rinsed-sanitized once every 4 hours while in use in place and at the three compartment sink.
3. Ensure that all refrigerators are maintaining foods at 41
ºF
or below.
- Cooling Methods
Observation: Methods used for cooling tunafish & chicken pieces can not be accomplished with the time and temperature criteria in large, deep, covered, plastic containers and/or tightly wrapped with plastic placed inside another plastic covered container.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sausage patties and cheese packages cold holding at the improper temperature of 47-48ºF inside the walk-in refrigerator. Turkey and pastrami found at 45-47ºF inside the display case refrigerator. Cut melon found at 47ºF inside the open case refrigerator. Milk found in the 1-door counter refrigerator at 45ºF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Single-Serve and Single-Use Articles, Use Limitation
Observation: Manufacturer containers [tofu, Parmesan cheese] were observed reused for the storage of food.
Correction: Discontinue the reuse of these containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the the blender lids are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning [Properly set-up the three compartment sink to wash, rinse, and sanitize food contact equipment with either 50-100 ppm of chlorine or 150-400 ppm quaternary ammonium.]
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried adequately drained [containers observed stacked on top of one another while still wet.]
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink at the front counter is used for purposes other than handwashing [sponge found inside the sink basin.]
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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06/28/2013 | Routine | |
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