Observed food handler cards, employee health policy, and temperature charts. Observed work order for the pizza prep unit and the K3 Walk in Refrigerator. Food products observed in pizza prep unit were relocated to the pizza reach in refrigerator (Continental) and ACC Cooler. Did not observe any PHF/TCS foods time and/or temperature abused.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The food service employee is 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
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Observed apple pie and chili hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza Prep Unit and K3 Walk in Refrigerator were observed in a state of disrepair and damaged and holding at improper cold holding temperatures.
Correction: Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Panini press at the deli station.
Correction: Clean and sanitize these surfaces for food contact.
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10/20/2015 | Routine | |
All other violations addressed. Approved for permit. Payment needed for permit renewal.
No violation noted during this evaluation. | 04/07/2015 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Did not observe cooling charts for items excluded by blast chiller cooling operations. Observed hose on mop sink under pressure and located below the flood rim level -CDI.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef products stored above raw fish products.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed soiled cutting board, knife, and soiled linen stored above chicken on speed rack in the walk in refrigerator.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the '"prepped on" date (3/23/2015) on the prepared ready-to-eat (RTE) Roast Beef in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Warewashing Machines, Flow Pressure Device
Observation: The pressure gauge for the high temperature final rinse warewash machine is observed too low per manufacturer's specifications.
Correction: The pressure gauge for the high temperature final rinse warewash machine is to be measured at 20 +/- 5 psi.
- Equipment - Good Repair and Proper Adjustment
Observation: Automatic sanitizer feeding equipment in the soup 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Mixer had 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. Equipment should be washed, rinsed, sanitized at least every 4 hours.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks at the Grill Station and Pizza Station was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the back prep room.
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
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed harborage conditions for fungus fly presence
Correction: Eliminate harborage conditions. Maintain adequate removal of wet/soiled linens and maintain mixer equipment area clean of residue on the floors to prevent attracting fungus flies. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Conformance with Approved Procedures
Observation: Cooling temperature logs are not being maintained by the establishment.
Correction: Maintain accurate cooling temperature logs.
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03/30/2015 | Routine | |
Provided Employee Health Policy. Victory is observed used as Veggie Wash.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
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: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Date labels were observed with incorrect dates in several cold holding units.
Correction: Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 - Good Repair and Proper Adjustment
Observation: The left compartment of the K1 Walk in Refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the refrigerator 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: large ice machine and sandwich press equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/02/2014 | Routine | |
Discussed and reviewed knowledge of the 7 day shelf life for food products. Observed valid food handler cards, accurate food temperature charts. Provided new employee health policy. Approved for permit.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed rice in the walk in cooler >70F in one large storage container.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: Observed prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Labels were dated for 8 days of shelf life.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: multi-purpose slicer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Several handwashing facilities were observed blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Handsinks are for handwashing only..
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Grille Cookline area. Observed light out under the ventilation hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed sanitizer basin for the 3 compartment sink >400 ppm.
Correction: Maintain sanitizer levels at approximately 200 ppm.
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03/24/2014 | Routine | |
TCS?PHF foods were relocated from the "to go" case to a cold holding unit maintaining adequate temperature. Observed waste removal practices and inventory shipment procedures. Volunteers must have a food handler's card. Western Pest Control administers services 2 times/week. Observed MSDS. Discussed proper label use and the 7 days before deposition concerning cooked, frozen, then reheated foods. Approved for permit.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Gloves; Use Limitation (corrected on site)
Observation: Observed volunteer rolling silverware without proper glove use.
Correction: Maintain proper glove use during the handling of food contact surfaces to prevent contamination.
- Critical: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food* (corrected on site)
Observation: Hotdog buns were observed with mold accumulations.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the exposed wood above the dishwashing area is not designed or constructed to be easily cleanable.
Correction: Paint or seal the exposed wood to obtain a cleanable surface..
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: CIP mixer and oven equipment.
Correction: Clean and sanitize these surfaces at a frequency to prevent the accumulation of grime and debris.
- Physical Facilities in Good Repair
Observation: Juice unit in the retail area and the display case for "to go" food items are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry in between use.
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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10/22/2013 | Routine | |
Employee Health and Food Code changes discussed CFM. Employees knowledgeable in employee health and allergen info.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: A splash guard is need on the hand sink located near the steam jacket kettles.
Correction: Prepare food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the dishmachine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Large ice machine was observed in a state of disrepair and damaged.
Correction: Repair, replace or adjust 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The insides of the ice maker and the meat slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Clean equipment were not found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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01/09/2013 | Routine | |
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