The purpose of today's visit was to conduct a routine inspection.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked chicken & pasta salad were tightly covered with plastic wrap in Walk In while cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage links 127-133F on steam table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. SAUSAGE LINKS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 45F in carafe
Correction: pudding 44F in open display
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1 Dr Upright refrigerator by office 48F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. HAVE UNIT REPAIRED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed grime and debris on beverage dispensing machine and nozzles.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling tiles above the food prep areas & the walls behind the the beverage machines are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/30/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Discussed cooling methods with manager. Recommend using metal containers for PHF/TCS foods in the deli and salad stations to help facilitate cooling and keep foods colder. Also recommended using the freezer to help cool items quicker.
Recommend that PHF/TCS foods not be left in the open display cooler overnight. Move items to the walk in for storage overnight. Do not use the True 1 door refrigerator to store PHF/TCS foods until it has been serviced and capable of keeping PHF/TCS foods at 41F or below.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Turkey 145F just placed on service line from oven
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. MANGER REMOVED TURKEY AND PLACED IN OVEN
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WATERMELON 50F & SLICED CHEESE 50F IN TRUE 1DR
Correction: GRILLED CHICKEN ON SALAD 43-49F & DICED CHEESE 43F IN FEDERAL OPEN DISPLAY
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3 vat sink & at the dish machine being used to store dishes that are drying.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. MANAGER REMOVED DISHES TO BE REWASHED AND SANITIZED.
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11/17/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed in the 1dr upright glass display cooler by the office, Cream Cheese 54F, Delfield: Ground sausage 60F, Liquid eggs 53F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER REMOVED THE FOOD FROM THE COOLER AND PLACED IT IN THE WALK IN COOLER.
- 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: In the open display refrigerator by the cashier: chicken salad, Cobb salad, fruit cups, yogurt cups, snack containers.
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. MANAGER DATE MARKED EACH PRODUCT THAT WAS HELD MORE THAN 24 HOURS.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR GLASS DISPLAY REFRIGERATOR 55F, 1/1 DELFIELD REFRIGERATOR/FREEZER 60F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. DISCONTINUE USE OF THE REFRIGERATION UNIT TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL THE UNIT IS REPAIRED AND ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW. ENGINEERS ARRIVED DURING THE INSPECTION TO ADJUST THE AMBIENT TEMPERATURE OF THE REFRIGERATION UNITS.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: DELFIELD 1/1 REFRIGERTOR/FREEZER
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the WALL BY THE DISH MACHINE IS DAMAGED AND not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the CEILING TILES ABOVE THE FOOD PREPARATION STATION BY THE OFFICE IN THE KITCHEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/09/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Delfield 2DR stacked cooler/freezer (front cookline) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------American cheese at 55F, provolone cheese at 52F and cooked grounded sausage at 57F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO WALKIN FREEZER TO RAPIDLY CHILL
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the warewashing room is blocked, preventing access by employees for easy handwashing.-----------Observed three trays sitting on top of the handsink blocking access.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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10/17/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS recommended to manager to not single or double wrap with plastic wrap any potentially hazardous food that is cooling down. Also any cold salad bar menu item that is freshly prepared in the morning has either four hours to cool to 41F OR has to be discarded at the end of the four hours. Please also note that any PHF that is cooling is exempt from being covered up as stated in 3.302.11(A)(4) (EHS provided print out this section of Food Code). Please fax a service report for the warewashing machine within 10 calendar days, no later than Friday, June 20, 2014. A follow-up inspection will be conducted in 2-3 weeks to verify that the warewashing machine is sanitizing properly. EHS provided manager with cooling sign, log and methods in English and Spanish.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------------observed cooling potentially hazarous foods cooling with plastic wrap that was double wrapped.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:
1) American cheese in Delfield 2DR stacked cooler/freezer # 2 at 60F,
2) Whipped dairy based butter sitting on top of ice in salad bar at 68F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications (repeated violation)
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was 137-143F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ---------dishes ran through the high heat sanitizing warewashing machine, which was observed not sanitizing properly.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WASHED AND RINSED IN WAREWASHING MACHINE AND ALL THREE BASINS OF THREE COMPARTMENT SINK CLEANED AND SANITIZED AND SANITIZER SET UP IN EACH.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Also a temperature reading of the wash and rinse temperature during the warewashing cycle showed that the surface of the dish did not reach 150F.
Correction: Immediately discontinue use of the dishmachine as a sanitzer. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to chemically sanitize food-contact surfaces.
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06/11/2014 | Routine | |
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications (repeated violation)
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160-F while the actual temperature was 140--F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to improper operation of the warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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10/30/2013 | Follow-up | |
| No violation noted during this evaluation. | 10/21/2013 | Complaint | |
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature required was 150-F while the actual temperature observed was 138-F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to improper operation of the warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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10/21/2013 | Routine | |
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