Discussed with the Person-in Charge:
1. Attending ServSafe training
2. Switching to a thin probed thermometer
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
No violation noted during this evaluation. | 01/21/2016 | Routine | |
Left food safety hand outs for the Person in Charge.
Breakfast was fully set up and no food preparation was observed during today's inspection. Ensure employees are properly trained in their assigned duties, and washing hands thoroughly and frequently while working with food. PIC was wearing gloves during inspection, however, only minor cleaning (such as wiping down counter tops and tables) was observed during the inspection. Ensure gloves are changed between tasks and that hands are washed prior to donning a new pair of gloves.
Food preparation area observed clean and in good repair during the inspection today.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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01/23/2015 | Routine | |
Discussed the following with the Person in Charge:
1. Attendance at a food safety course, either in person or online.
2. Handouts left with the Person in Charge.
3. Following previous inspection, operator submitted forms to use time as a public health control for hot foods and for waffle batter. Any remaining foods at the end of breakfast service were to be discarded. During inspection today, other practices for waffle batter were discovered. In order to save waffle batter from one day to the next, it must be held at 41'F or below for the entire holding period. Appropriate time as a public health control practices are still being maintained for hot foods.
4. Bleach water in wiping cloth bucket measured at 200 parts per million.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, and (3) Reheating. EHS provided a handout covering temperatures as well as class information.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. An example of a written employee health policy was left with the Person in Charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk (44'F IT) cold holding at improper temperatures in the large reach in cooler. Waffle batter (55'F) in the container on the customer self-service line. Thermostat on the reach in cooler will be adjusted, and waffle batter will be discarded after breakfast.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Through discussion with the Person in Charge, it was learned that the food contact surfaces of equipment, such as tongs, are only washed and rinsed. The equipment is not being sanitized after cleaning. EHS demonstrated the proper set up of the three compartment sink, including concentration of sanitizer and appropriate contact time.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the breakfast preparation area. A linen towel was provided.
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
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12/11/2013 | Routine | |
Discussed the following items with the person in charge:
1. Ensure the Person in Charge is knowledgeable regarding food safety. Provided food safety course information to the person in charge. Please contact the health department once Person in Charge attends class either in person or on-line.
2. Recommend providing information to the health department regarding using time as a public health control for hot foods. Equipment used on customer self-service line does not appear capable of maintaining foods hot enough. Equipment was turned to highest setting during today's inspection.
3. It appears as though breakfast menu has changed within the past year. Ensure these changes are submitted to the health department. It is imperative that we review manufacturer specification sheets on new equipment prior to adding menu items to ensure they will work to maintain sufficient temperatures.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding and (2) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Egg Patty (120'F it) hot holding at improper temperatures. Foods will be discarded within four hours of reheating.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk ( 46'Fst) cold holding at improper temperatures in the front line reach in cooler. Foods will be discarded at the end of breakfast (less than four hours from the start of breakfast).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemical spray observed stored under the three compartment sink without a proper label. Person in charge discarded the contents of the bottle.
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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12/19/2012 | Routine | |
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