The operator was instructed to take the wash temperature and chlorine sanitizer concentration level during the final rinse cycle each day before using the machine for washing/sanitizing kitchenware, and to log the results on the log sheet provided at the time of this follow-up inspection.
No violation noted during this evaluation. | 01/26/2016 | Follow-up | |
Post the current Certified Food Manager's certificate in public view next to the Health Department permit. Reviewed the daily hot and cold food temperature log requirements, and the need to monitor the daily chlorine concentration level in the warewashing machine by verifying with the chlorine test strips.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs in shell being stored atop containers of ready-to-eat foods (RTE) such as cooked rice and potato salad.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Containers of cooked pasta, cooked rice, and candied yams were noted not being adequately cooled to prevent the growth of harmful bacteria due to the fact that the containers of hot foods were being covered with a tight seal of seran wrap during the cooling process.
Correction: Do not place tight-fitting covers on containers of food that are being cooled in the refrigeration unit. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (repeated violation)
Observation: Chlorine sanitizing solution used in the mechanical warewashing machine's final rinse cycle was not at an acceptable concentration. (tested at 0 ppm).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million and monitor the concentration level on a daily basis.
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01/20/2016 | Risk Factor | |
Need to replace the kitchen handsink's paper towel dispenser.
No violation noted during this evaluation. | 10/20/2015 | Follow-up | |
Reviewed the current employee food handler card status, and the daily refrigeration temperature log requirement.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Where to Wash
Observation: A food employee was observed cleaning his jhands in the utility sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: The in-use kitchen utensils were observed being stored in a container of bleach + water solution.
Correction: Do not store in-use utensils in a bleach + water solution. Clean the utensils in between uses and replace or sanitize them every 4 hours if in constant use.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Container of cooked rice left sitting atop the hot box.
Correction: Hot hold potentially hazardous food at 135°F or above 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) foods in the refrigeration unit were 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (repeated violation)
Observation: Chlorine sanitizing solution used in the mechanical warewashing machine was not at an acceptable concentration.(tested at 0 ppm)
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum chlorine sanitizing requirements of no less than 50 ppm. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pots and utensils being stored in the sink's basin preventing its use.
- Outer Openings; Protected
Observation: The kitchen's rear outer opening is not protected against entry of insects and rodents due to the door being left open while unattended.
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
- Handwashing Cleanser; Availability (repeated violation)
Observation: Soap was not provided at the kitchen handsink.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the kitchen handsink.
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
- Critical: Pests - Controlling Pests*
Observation: Several live flies observed in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/14/2015 | Routine | |
The temperature controlled for safety foods on the cold bar were removed and properly cooled before being placed back on the cold bar.
- Critical: Cooling* (repeated violation)
Observation: The made from scratch rice, tuna fish, potato salad, tuna & macaroni salad, and chicken salad were not properly cooled below 41 degrees Fahrenheit before being placed on the self-service cold bar.
Correction: For all foods that require temperature control for safety that will be held on the self-service cold bar, cool them below 41 degrees Fahrenheit before placing then on the cold bar.
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06/18/2015 | Follow-up | |
Reviewed proper cooling practices, employee health status, and the cleaning schedule.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Several food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: The made from scratch rice, tuna fish, potato salad, tuna & macaroni salad, and chicken salad were not properly cooled below 41 degrees Fahrenheit before being placed on the self-service cold bar.
Correction: For all foods that require temperature control for safety that will be held on the self-service cold bar, cool them below 41 degrees Fahrenheit before placing then on the cold bar.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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 the kitchen refrigeration compartments.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler is not maintaining a cold-holding temperature below 41 degrees Fahrenheit.
Correction: The refrigeration technician has been notified. No foods that require time/temperature control for safety will be stored in this unit until the proper cold-holding temperature is restored.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: The operator is using a solution for the mechanical warewashing machine's low temperature sanitizing cycle that is not Chlorine.
Correction: Disconnect the non-chlorine solution connected to the final rinse cycle, and continue using the wash cycle in the mechanical warewashing machine, then immediately manually sanitize the washed kitchenware in the 3-compartment sink until the warewashing machine's final rinse cycle provides a chlorine feed of no less than 50 ppm.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan from the sink basin preventing its use.
- Handwashing Cleanser; Availability
Observation: Hand soap was not provided at the kitchen handsink.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen handsink.
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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06/16/2015 | Routine | |
| No violation noted during this evaluation. | 03/06/2015 | Follow-up | |
The chlorine sanitizing feed was properly installed on the warewashing machine, and the feed was observed to be feeding at 50 ppm.
- Person in Charge (repeated violation)
Observation: Employees do not possess valid food handler cards.
Correction: The employees will either attend the March 4, 2015 food handler's class or take the approved on-line food handler's course.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Containers of food were observed being stored on a wood pallet in the walk-in cooler.
Correction: Remove the wood pallet from the walk-in cooler. Elevate food storage onto approved shelving with minimum 6" legs or casters.
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02/25/2015 | Follow-up | |
The warewashing machine was connected to a quaternary ammonium sanitizing solution. The only approved chemical sanitizing solution for warewashing machine's is chlorine-based solution. The operator will replace the chemical sanitizing solution with a chlorine-based solution. A follow-up inspection will take place on 2/25/15 to confirm the change in chemical sanitizing solution. As per the 2/20/15 inspection
- Person in Charge (repeated violation)
Observation: Employees do not possess valid food handler cards.
Correction: The employees will either attend the March 4, 2015 food handler's class or take the approved on-line food handler's course.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Containers of food were observed being stored on a wood pallet in the walk-in cooler.
Correction: Remove the wood pallet from the walk-in cooler. Elevate food storage onto approved shelving with minimum 6" legs or casters.
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02/24/2015 | Follow-up | |
The following were observed as needing to be addressed before opening to the public: posting a "no smoking" sign, installing a paper towel dispenser for the waite station's handsink, ordering and installing the chlorine sanitizer solution for the dishwashing machine's rinse cycle ( the machine was inspected and appeared to be properly working), repairing the drill holes in the men's restroom, fixing the cover plate in the ladies restroom stall, providing small containers with lids in each ladies restroom stall for proper disposal of feminine products, sealing and painting the pass thru frame with a light colored gloss paint, painting the store room wall with a light colored gloss paint. These observations will be checked for correction on 2/24/15. Also reviewed with the person-in-charge the following: certified food manager status, proper hot and cold holding temperatures, employee health policy, adequate storage & procedure for cooling hot foods, and the food supplier. Permit issued.
- Person in Charge
Observation: Employees do not possess valid food handler cards.
Correction: The employees will either attend the March 4, 2015 food handler's class or take the approved on-line food handler's course.
- Food Storage - Clean and Dry Location
Observation: Containers of food were observed being stored on a wood pallet in the walk-in cooler.
Correction: Remove the wood pallet from the walk-in cooler. Elevate food storage onto approved shelving with minimum 6" legs or casters.
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02/20/2015 | Routine | |
The following observations were noted to be addressed: install a backflow prevention device on the water lines for the soda machine and ice machine, add more shelving for air drying and storing tableware and dishes, provide adequate freezer space for quick-chill cooling of hot held leftovers, replace the current stainless steel table with one that is free of scratches and scores on the food contact surface, install track lighting in the walk-in cooler that provides at least 10 ft candles of light throughout the refrigeration compartment, repair the portions of the dining room's ceramic tiles that are not laid flush and may be a tripping hazard.
No violation noted during this evaluation. | 01/23/2015 | Pre-Opening | |
Initial observations: Cut the dishwashing machine's PVC drain pipe > 1" above the floor drain, Provide adequate refrigeration & freezer space that meets daily peak demands, remove the carpet from the storage room and provide a floor that is nonabsorbent, durable, smooth, and easily cleanable, Make the coffee bar handsink more accessible, and provide adequate storage for dry goods, canned goods, chemicals, paper products, and employe clothing/personal items.
No violation noted during this evaluation. | 12/23/2014 | Pre-Opening | |
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