Management was reminded that at least one person on staff is to have a current Manager's Certificate in food sanitation. Food Permit was re-issued today. HM
- Person in Charge
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Correction: Throughout the day provide oversight of the employees' handling of food to ensure that employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found W-in cooler # 2 and the Drawer cooler # 2 not operating at proper temperatures. W-in cooler # 1 was cold holding foods between 44 F and 47 F while Drawer cooler # 2 was cold holding foods between 40 F and 50 F.
Correction: Relocate all PHFs/TCS foods inside of W-in # 2 to a colder unit. Relocate PHFs/TCS foods found above 48 F inside Drawer cooler # 2 to a colder unit. Have both W-in cooler and the Drawer cooler adjusted so that they can cold hold foods at 41 F or lower.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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07/10/2015 | Routine | |
Discussed the complaint with the operators. Steps are to be taken to control/eliminate the roaches. The Pest Control company to be called for assistance. A routine inspection revealed an ongoing roach problem. The Operators were reminded to have at least one person obtain their Manager's certificate in food sanitation (a list of local agencies that offer the training was given). Reviewed menu and went over disclosure and reminder information to appear on their menu. HM
- Critical: Hands - Preventing Contamination from Hands*
Observation: Kitchen and Wait Staff were observed handling ready-to-eat (RTE) foods with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meats were found sitting together with ready-to-eat foods (cheese)
Correction: and raw meats requiring a higher cooking temperature were being stored above meats requiring a lower cooking temperature inside the Meat Walk-in cooler.
- 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.
- Food Storage - Clean and Dry Location
Observation: Uncovered foods inside the Walk-in cooler were location underneath shelving that had a build-up of rust and mold growth that could contaminate the foods.
Correction: Have foods covered up once they have cooled down so that contamination of foreign objects do not occur. Also, have the shelving units cleaned of rust and mold growth.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods stored for more than 24 hours in the refrigeration units were not 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the operator indicates that there was no consumer advisory for the meats that may be served raw and/or undercooked.
Correction: If an animal food such as beef is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder on the menu.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand sink near the back exit door was blocked off and not accessible for use.
Correction: Access to the hand sink identified above is to be available during all hours of operation.
- Refuse Outside Receptacles
Observation: The lid of the dumpster was not down nor was the door for the dumpster closed to make the unit a tight fit.
Correction: Keep the lid and door closed to prevent the attraction of vermins to the area.
- Outer Openings - Protected
Observation: Outer opening (back exit door) of the food establishment was not protected against the entry of rodents.
Correction: Protect the food establishment against the entry of insects and rodents by sealing the gap found in the doorway when the back exit door is closed.
- Lighting, Intensity
Observation: The lighting inside the Walk-in cooler was dim (less than 10 foot candles).
Correction: Improve the lighting found inside the Walk-in cooler. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in cooler units, especially during periods of cleaning.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: A live baby roach and many dead roaches were found. The roach control methods used by the Pest Control Company appears not to be effective.
Correction: To arrange with the licensed Pest Control Company to try more effective methods or roach control.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Found many dead roaches throughout the kitchen area.
Correction: Remove the dead roaches.
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09/10/2014 | Routine | |
Pest Control Company, Ecolab, were here recently at the facility to treat the premises for insects and rodents. Continue to emphasize the need to keep pest numbers down/eliminated. Saw then developed employee health policy. HM
No violation noted during this evaluation. | 11/01/2013 | Other | |
Discussed complaint regarding insects and improper foodhandling with the Operator, Steve. The lighting inside the W-in cooler #1 needs to be improved and a light bulb is needed inside W-in freezer #1. A recheck on items # 4, 8 and 9 above will be made in about 10 days.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge was not knowledgeable about the minimum cook temperatures and times for potentially hazardous food and needs to obtain a Manager's Certificate in food sanitation. .
Correction: The person in charge is to be knowledgeable in food sanitation and at lease one person should have a Manager's Certificate in food sanitation.
- Critical: Employee Health* (repeated violation)
Observation: Employees/employer were not aware of the reporting procedures concerning information about health and activities if foodhandlers were exhibiting symptoms of food poisoning or if exposed to diseases that cause food poisoning.
Correction: Develop an employee health policy so that employees will know what illnesses/diseases should be reported and employer will know how to respond to the information given by the employee.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Cooked foods stored inside the cooler units were in most cases not properly dated for disposition.
Correction: Date Marking needs to be improved upon. Mark the name and "consume by" date on the container of cooked 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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Both W-in coolers were operating at marginal temperatures. Found meat loaf inside W-in cooler #1 @ 44F and chicken salad inside W-in cooler # 2 @ 44F
Correction: Lower temperatures of both W-in coolers so that foods can be held @ 41F or lower.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The W-in cooler # 1 door gasket was worn and needs to be replaced.
Correction: Replace the worn door gasket.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: There was no backflow or backsiphonage prevention device installed on the faucet of the outdoor mop sink where a hose attachment with a nozzle under pressure was connected.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb inside upright cooler was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling in the dry storage room was damaged with a large gaping hole caused by water damage.
Correction: Fix damaged ceiling.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Live roaches were seen in the kitchen.
Correction: Arrange with the Pest Control Company, Ecolab, to increase treatment to control/eliminate the roaches.
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10/17/2013 | Follow-up | |
Follow-up inspection conducted August 8,2013 revealed the following: 1) Discussed and reviewed inspection findings of August 7, 2013 and obtained signature
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge was not knowledgeable about food hygiene and how to recognize conditions that may contribute to food poisoning.
Correction: The person in charge needs to be knowledgeable about food hygiene and to recognize conditions that may contribute to foodborne illness and what corrective action to take. Both information about when local health department foodhandler's classes are offered and information about local agencies that provide training for a Manager's certificate in food sanitation were given to the person in charge.
- Critical: Employee Health* (repeated violation)
Observation: The person in charge was unaware of the reporting procedures concerning information about employees health and activities as they relate to diseases that are transmissible through food, including the Big Five communicable diseases.
Correction: A Guide to Employee Health booklet was given to the person in charge for him to review and develop an employee health policy for his food handlers.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Found unlabeled food containers.
Correction: Label working containers with the common name of its contents. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The cooked foods inside the cooler units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of cooked 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.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the outside mop sink does not appear to be adequate.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation:
The hand sink beside W-in #2 was not operational with no hot or cold running water.
Correction: Have hand sink operational with hot and cold running water.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The waste storage container lid was broken.
Correction: Provide a waste storage container with a lid that is not broken and can properly close.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in Upright Cooler Unit behind warewashing area and inside W-in freezer were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
- Outer Openings - Protected (repeated violation)
Observation: The Outer door was left wide open. Also, there were rodent entry points associated with the outer door.
Correction: Protect the food establishment against the entry of insects and rodents. Keep door closed and seal off rodent entry points.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at all the hand washing sinks.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: Disposable towels or appropriate means for drying hands were not provided at the hand washing sinks.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all sinks used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Flooring throughout the food establishment was damaged and in need of repair. The ceiling was discolored and damaged in some areas.
Correction: Maintain physical facilities in good repair. Paint discolored ceiling.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: The filters in the hood system over the deep fryers and drill not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/08/2013 | Follow-up | |
Ecolab was in on August 6, 2013 and conducted a pest control treatment. Many roaches were seen and the Pest Control Company may need to return more often until the roaches are under control. Your Food Permit has expired and a lot of work is needed before it can be reissued and ABC will be made aware of this.
- Critical: Demonstration of Knowledge*
Observation: The person in charge was not knowledgeable about food hygiene and how to recognize conditions that may contribute to food poisoning.
Correction: The person in charge needs to be knowledgeable about food hygiene and to recognize conditions that may contribute to foodborne illness and what corrective action to take. Both information about when local health department foodhandler's classes are offered and information about local agencies that provide training for a Manager's certificate in food sanitation were given to the person in charge.
- Critical: Employee Health*
Observation: The person in charge was unaware of the reporting procedures concerning information about employees health and activities as they relate to diseases that are transmissible through food, including the Big Five communicable diseases.
Correction: A Guide to Employee Health booklet was given to the person in charge for him to review and develop an employee health policy for his food handlers.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw meats and raw eggs were stored over ready-to-eat (RTE) food in the refrigeration units.
Correction: Store raw meats and raw eggs below ready-to-eats foods and below foods that require a lower internal cooking temperature.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Found unlabeled food containers.
Correction: Label working containers with the common name of its contents. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found raw chicken and beef steak inside Cooler Drawer Units were cold holding at improper temperatures ranging from 45F - 51F
Correction: and raw fish inside and raw chicken inside Upright Cooler Unit behind warewashing area cold holding at improper temperatures ranging from 43F - 45F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The cooked foods inside the cooler units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of cooked 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.
- Temperature Measuring Devices
Observation: Not all cooler units were provide with a working thermometer.
Correction: Provide a temperature measuring device in all cold holding units so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: There was no chlorine sanitizing detected on the dishes coming out of the dishwashing machine.
Correction: Have the repair person adjust the chlorine sanitizing solution to a level of at least 50 parts per million as indicated on the dish machine data plate. In the interim use the 3-compartment sink to wash, rinse and sanitize the utensils.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the outside mop sink does not appear to be adequate.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Plumbing System Maintained in Good Repair
Observation:
The hand sink beside W-in #2 was not operational with no hot or cold running water.
Correction: Have hand sink operational with hot and cold running water.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container lid was broken.
Correction: Provide a waste storage container with a lid that is not broken and can properly close.
- Light Bulbs Protective Shielding
Observation: Light bulbs in Upright Cooler Unit behind warewashing area and inside W-in freezer were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
- Outer Openings - Protected
Observation: The Outer door was left wide open. Also, there were rodent entry points associated with the outer door.
Correction: Protect the food establishment against the entry of insects and rodents. Keep door closed and seal off rodent entry points.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at all the hand washing sinks.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: Disposable towels or appropriate means for drying hands were not provided at the hand washing sinks.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all sinks used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities in Good Repair
Observation: Flooring throughout the food establishment was damaged and in need of repair. The ceiling was discolored and damaged in some areas.
Correction: Maintain physical facilities in good repair. Paint discolored ceiling.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The filters in the hood system over the deep fryers and drill not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/07/2013 | Routine | |
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