Service company was in this morning. Walk in cooler needs new compressor. Compressor will be installed tomorrow. PIC had staff relocate all food in Walk in to another walk in at the catering kitchen downstairs until current WIC is repaired.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Red beans and meatballs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the walk in, food on the salad station and throughout the market cold holding at improper temperatures
Correction: Relocate the food in the walk in to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Add ice to the other locations to ensure the food maintains 41 deg. F. or below.
- Critical: Variance Requirement* (corrected on site)
Observation: Variance for HISSHO SUSHI acidified rice is not posted. Log book observed is outdated and does not reflect the time of the pH reading for the second reading.
Correction: Post the variance. Obtain the appropriate Log Book for pH recordings. Record time of 2nd pH reading.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Deli is being used for purposes other than washing hands (utensils observed stored in handsink).
Correction: The handwash facility identified above is to be used for washing hands only
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11/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey and fajitas hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Discard the product at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Various foods throughout the salad bar, the cream cheese, milk in dispenser cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Adjust the milk dispenser and relocate the cream cheese.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pre-made pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Drink station #1 was observed soiled. Crystal Light lid was observed soiled. Fruit flies observed at this station.
Correction: Maintain nonfood-contact surfaces of equipment clean. Contact your pest control company for assistance with insects.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the dry storage room that is covering the tubes for the soda box items is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of three different toxic bottles in the mop room are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/26/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza and tofu 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, tomato, turkey, cream cheese, shrimp, chicken, cous cous, tofu, humus, vegan dog, diced tomato and diced ham cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair units, where ice is used, submerge products for future - discard products. Implement time as a public health control for future on items at omelette station and cream cheese station.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: There is no consumer advisory for the raw fish in the sushi station.
Correction: Provide the correct consumer advisory including both the disclosure and the reminder statement, and place an * adjacent to each food item that contains the raw fish product. ie: *Tuna roll - * These items prepared raw or undercooked. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness. (PIC editing menu)
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11/21/2014 | Risk Factor | |
cous cous, beef (Meat WIC) 41 deg. F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Melon, cottage cheese, potato salad, diced eggs, honeydew and cream cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. When using ice as a storage medium, ensure ice surrounds container to allow maximum cold transfer to products. Submerge container into the ice/slurry mix. Maintain product at proper temps.
- Warewashing Equipment, Cleaning Agents (corrected on site)
Observation: The detergent or cleaning agent was present in insufficient amounts in the water dish machine.
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the milk dispensers at the cereal station has 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing area.
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
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
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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05/28/2014 | Routine | |
EHS was unable to substantiate complaint at time of inspection.
No violation noted during this evaluation. | 07/23/2013 | Complaint | |
- Equipment - Good Repair and Proper Adjustment
Observation: The Hobart 2-door reach-in refrigerator at Fan Fare was observed in a condition that prevents necessary maintenance and easy cleaning.The metal housing around the top of the compressor was removed/ missing from refrigeration unit.
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 refrigerator, 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 following equipment has accumulations of grime and debris:
- interior of pull-out drawer beside the stove at Sargeant Pepper's
- drawer fronts and handles to all metal drawers at Sargeant Pepper's
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Metal corner guard on wall beside the Delfield refrigerator at Fan Fare observed in disrepair.
Also several ceramic floor tiles around the floor drains at the dish clearing line are chipped and the grout lines are deteriorated.
Correction: Repair/ replace corner guard. Also repair/ replace floor tiles around floor drains in the warewashing area. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust accumulation observed on wall above the Delfield refrigerator at Fan Fare. Also the ceiling tiles above the dishmachine are dirty/ soiled.
Correction: Clean wall and ceiling tiles. 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry in the mop sink/ chemical storage room.
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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05/20/2013 | Routine | |
Additional food temperatures observed: Cole Slaw (cold-holding inside walk-in refrig)., 41 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Southern Dirty Rice observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Cooked to Order Ribeye Steaks observed offered at Fan Fare station and there is no consumer advisory for these steaks that may be served raw and/or undercooked
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.
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01/24/2013 | Risk Factor | |
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