The Purpose of this visit was to conduct a routine inspection.
NOTE:
- Consumer Advisory instruction was provided to the PIC.
- Provided a Cross Contamination Prevention Guideline to the PIC.
- Send a copy of consumer advisory updated menu to the HD with in 30 days. Remove asterisk from Vienna Turkey item.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken and Turkey portions were stored above raw hamburgers in Turbo-Air 4-Drawer Unit.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS WERE RE-ORGANIZED. PORVIDED A CROSS CONTAMINATION PREVENTION GUIDELINES TO THE PIC.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Brown Rice, Saute Onion, Black Beans containers in Walk-in Refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. FOOD ITEMS WERE DATE MARKED. DISCUSSED WITH PIC.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: (REPEAT) Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Saute Mushrooms dated 8/17/15.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory, Disclosure Provided
Observation: (REPEAT) The following raw and/or undercooked foods are provided on the menu board, table tent or brochure without proper disclosure: The Ian (Bowl Menu) on the paper menus. Ian, Matthew, and Nick-ster from the wall menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. THE PIC PLACED ASTERISK ON THE WALL MENU. UPDATE THE PAPER MENU AND PROVIDE THE COPY OF UPDATED MENU TO THE HEALTH DEPARTMENT WITH IN 30 days.
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08/31/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
NOTE:
- Test strip for the sanitizer solution is required.
- Datemarking information was provided in two languages (Spanish & English).
- Advised to not to fill over the fill line on the container at the prepline to minimize the chance of cold holding violation. Overfilling lead to cold holding violation.
- Employee Health Policy information was provided in Spanish.
- Label the sanitizer bottles that were hanging by the mob sink area.
- Send a copy of updated menu to the HD with in 10 days.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Cooked hot dogs in the same container with raw chicken.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Relocated the food items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ranch dressing (Sour cream base) (56F on the top container). The container was overfilled.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. First two layer of the ranch dressing containers were discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Opened cheese packages in the Turbo 2-dr prep cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Cheese package was date marked.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Ranch dressing, cooked papper mix, rice, and butter baseed BBQ sauce in the walk-in cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.Place asterisk (*) on the following food items:
Burgers: Ian, Matthew, Nick-Ster and Burger Bowl (Ian). Update the menu and send a copy of the menu to HD with in 10 days.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. The two bottles with the chemicals by the mop sink were not labled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Bottles were labled.
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03/19/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus of risk factors. Quaternary ammonium sanitizer 3 vat sink: 400 ppm. Provided Employee Health Policy in red folder to PIC. PIC advised all ground beef cooked to minimum required temperature - hamburgers are not offered rare or undercooked.
- Gloves/Use of Slash-Resistant Gloves with Food to be Cooked (corrected on site)
Observation: Unapproved slash-resistant gloves used for cutting ready-to-eat food.
Correction: Slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked. NOTE: PIC instructed employee to wear single service gloves over slash resistant gloves when cutting ready to eat foods.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that clean, single service items store immediatly next to chemicals in rear storage area.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. NOTE: PIC relocated single service items on shelf above chemicals.
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11/13/2014 | Routine | |
| No violation noted during this evaluation. | 10/07/2014 | Pre-Opening | |
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