- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meat was improperly stored above ready to eat Pho soup. The soup was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: fish was improperly stored under hamburger (the grill). The fish was discarded during the inspection.
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 Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: beverage walk-in refrigerator, and reach-in refrigerator (the grill). Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken strips, cheese, peas, bean salad, and lettuce. Food were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: chicken strips, cheese, peas, and bean salad. Foods from the salad bar which are under time as the control must be discarded after 4 hours. Foods were discarded during the inspection.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: the bulk containers, cooking equipment, cutting boards (pizza prep & kitchen) reach-in refrigerator (the grill) and the interior of the warmer units.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the sheet trays and the exterior of the warmer unit.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service container were observed stored unprotected at the food service stations..
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. (the expo station)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (expo station, & the grill)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. The beverage/ salad bar walk-in refrigerator does not have adequate lighting.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the employees' beverages are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate the employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Physical Facilities Good Repair
Observation: Observed that the "simply to go" refrigerator curtains are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies/ gnats Star Ginger station. Provide pest control in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the kitchen area in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
10/01/2015 | Routine | |
The refrigeration violation have been addressed with exception of the produce walk-in refrigerator. Remove cut produce that require temperature control.
No violation noted during this evaluation. | 06/26/2015 | Follow-up | |
Repair refrigeration units immediately.
Repeat violations area subject to fines.
- Critical: Hands and Arms / Cleaning Procedure
Observation: Food service worker failed to wash his hands for 20 seconds. EHS instructed the food service worker on proper hand washing.
Correction: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. The food service worker failed to wash his hands before putting on gloves. The EHS instructed the food service worker to wash his hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food are improperly stored on the walk-in freezer floor, canned beverages are improperly stored on milk crates in the kitchen and fish are stored on milk crates in the protein walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced chicken breast, turkey, tuna, diced tomatoes, chicken salad, ham, whole chicken breast (sandwich shop). Foods were discarded. The sliced cheese, tomatoes, lettuce (grill). Foods were relocated to a colder refrigeration unit. The lettuce and tomatoes in the (Asian pop-up station). Foods were relocated to a colder refrigeration unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: reach-in refrigerators in the sandwich station, the poduce walk-in refrigerator and the Asian pop-up station.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the bulk containers, the warmer unit, the reach-in refrigeration units in the kitchen, international, grill, and pizza stations.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Kitchenware and Tableware - Preventing Contamination
Observation: Single service food containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the grill area and kitchen are being used for purposes other than washing hands. The grill hand sink has soiled dishes in it and the kitchen hand sink is used to prepare food. The dish were removed from the sink and the food that was prepared at the hand sink was discarded.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No hand soap was observed at the hand sink in the grill or Asian stations. The FPM provided soap during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels were observed at the hand sink in the grill or Asian stations. The FPM provided paper towels during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's backpack was improperly placed with canned beverages.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Repair, replace or remove the inoperable dish machine, Traulsen reach-in refrigerator and Einstein Bagel oven.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
|
06/23/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash her hands before putting on gloves. Employee was instructed to was her hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (pizza & grill areas) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. The top of a trash can was used as extra prep table for the lettuce. The lettuce was removed from the trash can during the inspection..
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Cooling Methods: Containers Properly Arranged & Covered
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (roast beef)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: liquid eggs (reach-in refrigerator), whole shell eggs, sliced cheese (grill). The liquid eggs were put in small shallow containers the cheese was placed in an ice bath, and the whole shell eggs were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the pizza area is being used to clean/ store soiled utensils. The Utensils were removed from the hand sink and placed in the dish washing area.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the front grill handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed a bird in the dining area. Provide pest control to eliminate the bird/ or birds.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
|
02/25/2015 | Routine | |
I did not observed any possible physical contamination during the inspection.
No violation noted during this evaluation. | 02/25/2015 | Complaint | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the reach-in freezer and in the Traulsen reach-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: chicken breast. The chicken reast was plaed in a bulk container and refrigerated. The EHS instructed the PIC to placechicken breast on a sheet tray to cool quicker.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cantaloup, honeydew, and rice. The foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the Traulsen reach-in refrigerator (kitchen).
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: bulk rice bin, reach-in freezer, the ovens, the steam and the alto sham. The PIC instructed the food service to beging cleaning during the inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the deli being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the thai ginger and in the deli are being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the Thai ginger handwashing sink. Paper towels were provided during inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: The hand sinks in the Thai Ginger, Mexican Kitchen, Deli and Grill areas do not have signage instructing employees on proper hand washing.
Correction:
|
11/20/2014 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. Ensure that the cold holding service counter in the breakfast station is capable of maintaining all the cut lemon at 41
°F
or below. Alternatively, you may use time as a public health control for this unit.
2. As discussed, the new food code requires that you have test strips available to test your heat sanitizing dish machine. It is understood that these are on order.
3. Ensure that foods that are cooling are left uncovered until they achieve a temperature of 41
°F
or below.
Good hand washing and glove control was observed during the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Cut melon in the line was observed at 52°F at the end of service. (Product was due to be discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
|
08/13/2014 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cheese. Employee was using her bare hand to cut curbs of cheese. After being instructed the employee washed her hands and put on gloves.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee observed using his bare hands to taste food. Food work waskedhis hands and used a spoon to tast the food.
Correction: A food employee may not use his bare hands to taste food that is to be sold or served.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced chicken, rice (Vietnamese cuisine) and chicken (Chinese cuisine). Sliced chicken 173°F, rice 171°F and chicken 182°F were reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): lettuce burger station and salad bar foods.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed that milk crates were used as shelves with no clearance space between the floor and equipment. (walk-in freezer)
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The reach-in refrigerator in the grill area and the cooking equipment.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. The sanitizer concentration in the buckets were corrected during the inspection.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
- Plumbing / Maintained in Good Repair
Observation: The hand sinkin the Vietnamese cuisine is in poor repair. Repair the hand sink as soon as possible.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen (near the cooking equipment) handwashing sink. Paper towels were proviided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Mechanical Ventilation Required (corrected on site)
Observation: Ventilation is not sufficient to keep rooms free of excessive steam. The convection cook tops can not be used when excessive steam or grease is produced and a exhaust hood is not immediately above. The curry chicken dish was placed on the convection stove where exhaust hood is located.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
|
05/06/2014 | Routine | |
The Chef was not using the reach-in refrigeration units and he stated he will not be using the units until they have repaired.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration units are not currently operating as required to cold hold food at a temperature of 41°F or less: the pizza prep area and in the Mexican food area.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the pizza prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: cooking equipment, the interior of the reach-in refrigerator, and the exhaust hood.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (repeated violation)
Observation: Single service containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and single service containers shall be stored in a self-draining position that allows air drying and covered/inverted.
|
02/05/2014 | Follow-up | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: sugar in the food prep area
Correction: salsa in the exhibition area
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several cases of food are improperly stored on the walk-in freezer floor. Milk crates or bread racks can not be used as shelves.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: mozzarella cheese (pizza prep area)
Correction: and the cheese (Mexican prep reach-in refrigerator). The cheese was moved to the walk-in refrigerator.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration units are not currently operating as required to cold hold food at a temperature of 41°F or less: the pizza prep area and in the Mexican food area.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the pizza prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: cooking equipment, the interior of the reach-in refrigerator, and the exhaust hood.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sauce pans in the exhibition area..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single service containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and single service containers shall be stored in a self-draining position that allows air drying and covered/inverted.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: Clean equipment/utensils were found stored under insect control device. Clean equipment was subject to contamination from dead and falling insects. The insect control devices were removed during the inspection.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the exhibition area is being used to clean equipment (sauce pans).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink Mexican food station. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners were improperly stored in the cooking area. The cleaners were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
02/04/2014 | Routine | |
This visit was made to conduct a routine evaluation. The following items require attention:
1) Make sure employees wash hands when switching tasks and before putting on new gloves,
2) While cooling cooked foods, they should be uncovered and spaced out to allow for heat transfer. Cool foods in the walk-in fridge or freezer as very hot foods may cause a temperature rise in smaller reach-in units. Cool foods completely to 41 degrees before putting on a prep/serving line.
3) While holding foods cold on the deli line, you may want to use metal containers to keep the food items colder, and try to keep them covered as much as possible.
4) Time as a public health control plan must be expanded to include all salad bar items and deli lettuce/salads.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands before putting on new gloves)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: Chili in two door fridge. Was dicarded during inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (observed containers of chili and cooked chicken cooling while covere with plastic wrap in small reach-in units).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Items at deli bar including salsa, sliced tomatoes, cooked chicken, lettuce/salad, and bean sprouts at asian bar in reach-in. Lettuce was moved to a refrigerator, and bean sprouts were moved to another refrigerator holding proper temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonia sanitizing solution at 3 compartment sink. (employee dipped dishes into solution, and immediately removed. Did not meet 1 min exposure time requirement).
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed. (utensils on storage shelves in kitchen stored with food-contact surface exposed (face up in container)).
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented.
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11/04/2013 | Routine | |
Complaint was received regarding sliced pineapple tasting like onions. Visited the establishment and spoke with the CFM. Pineapple is cut in the morning around 9 a.m. in a separate area from vegetables. Approximately 10 green cutting boards present for cutting fruits and vegetables and all are taken to the dishmachine after use. Onions are cut later in the morning and mainly the Hobart chopping machine is used for the onions with the outer layers of the onions pealed on a cutting board in an adjacent line from the fruit,. Dishmachine was working properly at the time of the inspection. Called complainant and left voice mail message.
No violation noted during this evaluation. | 08/19/2013 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review hand washing requirements with staff, especially those who handle soiled equipment/dishes.
2) Do not use hand sinks for anything other than hand washing.
3) Good holding temperatures observed! Keep up the good work.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before putting away clean utensils. (dish washer was washing dirty dishes and then went to put away clean dishes from the dish machine without washing his hands).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the dish washing area is being used for purposes other than washing hands.(bottle of soap solution for washing dishes was observed in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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07/23/2013 | Risk Factor Assessment | |
Site visit to follow up on rodent infestation - no evidence observed today. Please continue to be vigilant and do daily checks. You no longer need to email me daily, but please don't hesitate to contact me if you need any help or advice.
No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
This visit was conducted to conduct an opening inspection following your voluntary closure on 3/27/13. All areas were inspectde. Droppings were observed on one cart (Cleaned) and one dead mouse removed. I am satisfied sufficient steps have been taken to reduce the risk.
For the next 7 days, please complete the following:
1. Full kitchen inspection each morning before opening.
2. Sanitize areas / equipment where droppings found.
3. Sanitize all food contact surfaces (cutting boards, counter tops etc) before use each morning.
4. Remove dead mice if found.
5. Do not leave any foods out in the kitchen uncovered over night.
6. Email me daily confirmation that this has been completed.
Voluntary closure no longer in force.
No violation noted during this evaluation. | 03/28/2013 | Follow-up | |
Follow up visit to give advice and support - good progress observed.
No violation noted during this evaluation. | 03/27/2013 | Follow-up | |
| No violation noted during this evaluation. | 03/27/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that equipment, including knives and temperature
probes are washed, rinsed and sanitized after use and before storing.
2. Ensure that potentially hazardous foods kept in the line upright cooler is maintained at 41
°F
or below.
3. The time controls used on the deli bar were being correctly implemented at the time of the evaluation.
- Jewelry Prohibition
Observation: Employees observed wearing watches on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw salmon and shrimp were observed next to lettuce in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Cooling Methods (corrected on site)
Observation: A number of food items including Pasta 60°F in walk-in, Salmon 50°F in walk-in and Shrimp 55°F in walk-in were observed covered during the cooling process.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Pulled pork in the line upright cooler was observed stored at 47°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded)
- Critical: Food-Contact Probe of Thermometer before Using & Storing (corrected on site)
Observation: The food employee failed to clean the food thermometer probe before use. Observed rinsing under water at the hand washing sink, prior to storing.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food thermometer.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: A food handler was observed washing a knife using water only at a food preparation sink.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjacent to the salad preparation area is blocked by shelving, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair
Observation: There were a small number of areas that were missing wall tiles in the kitchen, service and dish wash areas.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/12/2012 | Routine | |
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