This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Please note the following issues that require attention:
1. Time/temperature control for safety foods (TCS food) must be held cold at 41°F or below. Please ensure that milk containers are kept cold when not in use
2. When using Time as a Public Health Control Procedure, ensure that a timer is being used or that the containers are identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
The following issues require long term correction:
- Obtain test strips for chlorine which is being used in the chemical dishwashing machine.
Note: An updated Employee Health Policy Poster was provided and its requirements reviewed with the Person in Charge
*Repeat Observations are Subject to Civil Penalty
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed wet wiping cloths on the counter around the espresso machines.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Cloths were discarded or placed in the sanitizing buckets.
- 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: milk on the counter next to the espresson machines was observed at 45°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Milk placed in refrigerator.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Observed that the timers used to monitor the time for the milk on the self serve counters was not being used.
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. Person in Charge started timers.
- Sanitizer Test Kit Required
Observation: Observed that there is no test kit located in the facility for monitoring the concentration of the chlorine being used to sanitize in the dishwashing machine.
Correction: A bleach (chlorine) test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided for use with the dishwashing machine in the back. The concentration should be between 50-100 ppm.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back next to the 3 compartment sink was observed blocked with boxes preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Boxes were removed by Person in Charge.
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03/03/2016 | Routine | |
This visit was made to conduct a follow up inspection to the complaint received regarding refuse receptacles. Observations 5-501.116(B) and 5-502.11 have been corrected.
No violation noted during this evaluation. | 08/12/2015 | Follow-up | |
This visit was made to investigate power outages on this block. At this time there is power at this location. Power has been on at this location since they arrived at 4:30am.
Please note that if you lose power you must stop operations until it is restored.
If you have any questions please let us know.
No violation noted during this evaluation. | 05/29/2015 | Other | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: customer self-service cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: True 2-door reach in refrigerator in back area. (Both doors have gaskets that are pulling away from the door).
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the at the front counter is blocked (plastic containers in front of sink), preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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03/09/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. Food employee were very knowledgeable on employee health and other food safety topics.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for the chlorine mechanical dishmachine.
Correction: A chlorine test kit that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the following areas are not covered by a protective shielding:
-above sandwich prep station/oven
-in the self serve display refrigerator.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed dust build up on a vent directly above the storage of clean equipment and utensils.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Recommend providing a vent cover (with small gaps) to prevent dust particles from inside the vent dropping onto clean equipment and utensils.
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08/15/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Discontinue use of dishwasher until repaired. Use sanitize basin of 3 compartment sink to sanitize
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: milk containers, steamed milk canisters (cl reading at 0ppm
Correction: use 3 compartment sink until repaired).
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Quat being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (quat auto dispenser at 3 compartment sink dispensing too much solution
Correction: corrected)
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08/16/2013 | Routine | |
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