- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures in Delfield Cooler.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: FOOD (Buffet Bar) 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged: Delfield cooler not holding proper cold temperature
Correction: condensate leak in walk-in cooler and walk-in freezer
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in 3 compartment sink.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and food bins were 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.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site) (repeated violation)
Observation: Condensate was dripping onto food products in the walk-in cooler and walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: numerous cracked or chipped floor tiles throughout kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine >200ppm in service area).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/29/2016 | Routine | |
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: back door not properly sealed at bottom.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: numerous cracked floor tiles in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors around fryers, support (legs) for fryers and fire suppression pipng above griddle noted in need of cleaning.
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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11/23/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The FOOD (bagged mac & cheese and bagged green beans) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures - food items on salad bar and Delfield unit >41 degrees.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bagged FOOD for which time is being used as a control was not marked with expiration 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged: Dishwasher not properly dosing sanitizer
Correction: Delfield (front), lower deli unit at chicken station and part of salad bar not holding proper cold temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Dishwasher not dosing chemical sanitizer.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and food bins were 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents- back door not properly sealed at bottom.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (sanitizer bucket chlorine > 200ppm).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures in Delfield cooler and one end of salad bar (melons, cantalope and cottage cheese).
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.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) not found in most cooling units.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged: Delfield cooler and one end of salad bar not holding proper cold temperatures.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice Machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and food storage bins were 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.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: plumbing leak under 3 compartment sink
Correction: back door not properly sealed at bottom
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine > 200ppm).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/12/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures in deli unit (several items moved or discarded).
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: Dishwasher <50ppm ( out of chlorine solution - to use 3 compartment sink until sanitizer obtained - shipment due on date of inspection).
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and food bins were 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.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: mop sink plumbing needs repair
Correction: water line at back of ice machine has leak.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning: vent hoods
Correction: floors under equipment in service area
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02/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD cold holding at improper temperatures: in deli unit in kitchen - product moved to walk-in cooler
Correction: couple items >41 degrees on salad bar removed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) bagged FOOD 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and food bins were 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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drip/buildup was noted in walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
- Back door not properly sealed at bottom to prevent entry of insects.
- Plumbing connection and anchoring of mop sink not repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/20/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) - cheese.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pots and Pans were 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.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
- Ceiling hole in dry storage needs repair,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of Cleaners x 2 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine > 200ppm).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/22/2014 | Routine | |
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple Pans were 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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing ICE MACHINE emptying liquid waste directly onto the floor of the kitchen.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas noted in need of cleaning:
- Sides of fryers and floors underneath.
- Floors beneath shelving in dry storage.
- Floors beneath counters in service area.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects and mouse droppings were found on the floor in dry storage.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/09/2014 | Routine | |
NOTE: Complaint of roaches in facility - no pests observed during inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures - deli unit on cook line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) FOOD (several items) in the front Delfield 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple Pans were 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.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law - spigot below handwash sink in kitchen - corrected during inspection by disconnecting hose.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure in the following locations noted in need of cleaning:
- Shelving under food bar in the dining room.
- Floors in dry storage especially under shelving.
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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02/11/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reach in cooler (soups x 2).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD (several items in deli units x 2) cold holding at improper temperatures - see temperature readings.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged - MICROWAVES x 2 missing inside upper panels and inside door shields peeling
Correction: Handle missing on "Pie box" in service area
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were 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.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Plumbing leaks under 3 compartment sink x 2
Correction: Leak at dishwash catch tray next to dishwasher.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate leak in walk-in freezer was dripping onto food product.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not working to control pests: evidence of mice in electrical room (droppings observed)
Correction: floors need cleaning around and under all equipment and shelving.
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10/09/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
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 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) [ Raw oysters over pickles in walk-in].
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures (raw chicken, cut cantaloupe, cottage cheese).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/12/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation (employee multitasking with same gloves: touching raw meat then preparing RTE foods).
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: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The PERSONNEL is drinking from an uncovered container in the food preparation area and in service area.
Correction: Employees may drink from a closed beverage container 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (knives in prep area stored in bucket of water).
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses:Pans being used for scooping of powdered products - use scoop with handle.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD cold holding at improper temperatures (numerous items off temp in several areas - salad bar, Delfield coolers x 2, all deli prep units - product moved to walk-in cooler)
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition ( deli meats, milk, cooked chicken, sliced tomatoes).
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions ( Quaternary solution for 3 compartment sink).
Correction: Obtain a SANITIZING AGENT 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 (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged:
1. Several units not holding proper cold temperatures: Delfield cooler in kitchen, Delfield cooler in service area, all Deli prep units, salad bar.
2. Water line leak behind ice machine.
3.Dishwasher front panel missing
Correction: EHS was told on 4/17/13 that new dishwasher was to arrive within 10 days
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: MICROWAVE.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the has accumulations of grease, grime and debris (Exterior of reach - in coolers
Correction: all unit gaskets, grill area and fryer area)
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces were not observed sanitized: No sanitizer feeding 3 compartment sink
Correction: sanitizer container empty and none in storage - corrected by changing to chlorine bleach for sanitizing.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: PANS were found stacked while wet after cleaning and chemical sanitization - pans also unclean with food particles present.
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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: 1. Condensate from the lower deli unit (chicken prep area) was emptying liquid waste directly onto the floor.
2. Condensate in Delfield cooler (service area) dripping directly on plates.
3. Excessive condensate standing in bottom of Delfield freezer (prep area).
Correction: Repair/ Prevent liquid waste discharge onto the floor surface
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - Back door does not properly seal, especially lower edge.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of HAZARDOUS PRODUCT (sanitizer buckets) 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (Insecticide in kitchen prep area).
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 ( > 200ppm)
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/11/2013 | Routine | |
Follow up inspection from previous inspections made 3/28 and 3/21. Few corrections made from previous inspections. This list of observations are in addition to previous uncorrected violations. Minor improvement in general facility functioning and cleanliness was observed.
- 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.
- Food Storage - Clean and Dry Location
Observation: Dry goods on the floor or stored less than 6" above the floor in.;Elevate storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOOD (ham, milk) 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 - Good Repair and Proper Adjustment
Observation: MICROWAVE (above griddle) was observed in a state of disrepair and damaged - inside top panel missing
Correction: door film peeling.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Improper sanitizing of utensils between uses - employee wiped knife with wiping cloth and placed back on knife rack
Correction: employee reusing dirty muffin pan (had not been washed, rinsed, sanitized between uses.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at SERVICE AREA was measured at a temperature less than 100°F - no hot water to handsink or to dipper well for utensils.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the SERVICE AREA is being used for purposes other than washing hands - used as dumping station and full of dishes.
Correction: The handwash facility identified above is to be used for washing hands only
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing ICE MACHINE was emptying liquid waste directly onto the floor of the kitchen - discharge drains x 2 backing up onto floor. PIC made direct call to plumber to attend to issue this afternoon.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Pests - Controlling Pests*
Observation: Harborage conditions exist - heavy buildup of grime / grease/ food on floor in dry storage underneath shelving - evidence of mice, numerous droppings found in this area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 - Chlorine > 200ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/17/2013 | Follow-up | |
Inspection done with Standardization Officer.
- 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 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOOD 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged:
-Leak in drainage pipe under dishwash sink/seal side of sink where leaking/ prevent all water from leaking below.
- Leak under single sink next to walk-in
- Shelving in walk-in and pot shelving need cleaning and painting.
- Gasket on door of lower deli unit needs to be replaced (chicken prep area)
- Door handle and gasket need repair/replace on True cooler (prep area)
- Discharge line for ice machine backing up - probable blockage in the discharge line
- Back door needs sealing at bottom
- Pest management follow up still needed
- Dishwasher continues to work sporadically - PIC says new unit to be installed within 2 weeks.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: lower deli units (inside)
Correction: supports for fryers
- Equipment and Utensils, Air-Drying Required
Observation: Pots and pans were 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - back door needs to be completely sealed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of HAZARDOUS PRODUCT (sanitizer) 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/28/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Delfield refigerator and walk-in cooler
Correction: food in cooling drawers of deli unit exposed to melted ice - voluntary discard of exposed product.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures: Deli units in front x 2
Correction: salad portion of salad bar - end closest to front door.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) FOOD (numerous items) 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 Measuring Devices
Observation: There was no temperature measuring device located in several cold holding units
Correction: 2 thermometers pulled due to nonfunction. Also, no thermometers for measuring product temperatures.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged: Door gasket on lower deli unit need replacing
Correction: Deli units x 2 not holding proper cold temperatures
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration on warewash machine - dosing / function issues with machine itself.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning:condenser of deli unit encrusted with grease
Correction: condenser of Delfield refrigerator encrusted with grease
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests: Evidence of mice (droppings observed) and roachs (dead one found). PIC agreed to notify pest management immediately.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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03/21/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD cold holding at improper temperatures - (3 units: deli unit and Delfield refrigerator in front prep area
Correction: glass front cooler behind register). Units adjusted to proper cold holding during inspection. PIC has agreed to keep spreadsheet of each unit temp 3x/day and report to EHS within next 7-10 days.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT (panel box for dishwash machine) was observed in a state of disrepair and damaged (panel cover missing).
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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Excessive condensate accumulation was observed in bottom of front prep area deli unit .
Correction: Repair the unit to prevent accumulation waste discharge - potential for food contamination.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at front kitchen area (several cracked floor tiles) and in back prep area (large section of floor tiles missing) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure in the foloowing locations: ceiling above griddle and walls and floors near fryers noted in need of cleaning.
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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12/11/2012 | Routine | |
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