- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation, after after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not being sanitized in three compartment sink. No chemical sanitizer reading was discernable on test strips.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at customer counter was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Backflow Prevention Device, Design Standard
Observation: Air gap between mop sink faucet water inlet and flood rim of waste drain is negated by attached hose.
Correction: Maintain installed air gap to prevent contamination of the drinking water system.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen prep table 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 maintenance tools and ladder preventing its use.
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02/02/2016 | Routine | |
Notes:
1. Adequate thermometer and sanitizer test kit. Sanitizer tested weak at 100 ppm. Suggest having the dispenser re-calibrated as soon as possible. Manually make the solution stronger until that can take place.
2. All elevated temperatures on the serving line is due to the under counter RIC freezing up. The line was stocked with product from that cooler. A couple of items that were only marginally high were pulled from the line, blast-chilled in the WIF, and brought back on line.
3. Under counter RIC was thawed out while the inspector was present. Ice block visible in the back of the unit.
4. Meat balls were on the serving line and were hot holding according to staff. Temperature was low and so the product was reheated properly while the inspector was present.
- Cloths - Wiping Cloths - Use Limitation
Observation: Fresh sanitizer mixed in the 3-vat sink dispenser is measuring 100 ppm.
Correction: Have the sanitizer dispenser recalibrated to deliver a solution of 200 ppm. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs and marinara hot holding at improper temperatures. Measured at 116 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Almost all items cold holding at improper temperatures on the sandwich line and in the 2-door low RIC. Ice block found in the 2-door low RIC and the sandwich line was stocked with product that had been stored in that unit overnight.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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08/05/2015 | Routine | |
The operator provided a metal probe/infrared thermometer, quat test strips and an Employee Health policy during today's inspection. No violations were observed during today's inspection.
No violation noted during this evaluation. | 01/08/2015 | Routine | |
Adquate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health and checked the language in the corporate policy. Corporate policy does not list the 'big 5.' PIC is attaching a copy of the FDA form 1-B to the corporate policy to cover all necessary conditions. Quizzed new employee on signs and symptoms. Remember the acronym: Send Sick Employees Home Now for the big 5 conditions.
PIC will contact the inspector with temperatures of the unit tomorrow.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Egg patties, sliced tomatoes, crab, and veggie patties on the left line cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The left line cooler was observed in a state of disrepair and damaged.
Correction: Repair the left line cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the left line cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/28/2014 | Routine | |
Ensure after items are prepped they are cooled to 41 F within four hours. Had operator move steak to walk-in freezer to expedite the cooling process. When thawing meats, move foods to the cooler once foods have reached 41 F or below.
No violation noted during this evaluation. | 10/22/2013 | Routine | |
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer bucket, and test kit. Reviewed employee health.
Reviewed proper thawing methods with staff: under refrigeration or under running cold water
Hand sinks are to be used for hand washing and no other purpose.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sliced chicken, chopped steak, and seafood salad meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bags of sliced chicken, chopped steak, and seafood salad meat thawing at room temperature and cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the rear prep is being used for purposes other than washing hands (meats thawing in hand sink). Wiping cloths sitting in bottom of front prep sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/22/2013 | Routine | |
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