The operator provided a digital metal probe thermometer, quat. test strips and a posted Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatballs in sauce and cut tomatoes were cold holding at improper temperatures ( the operator rapidly cooled the TCS food products).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/11/2016 | Routine | |
The operator provided a digital metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 09/15/2015 | Routine | |
Post all manager certifications.
Hand sink at the warewashing area was removed. Hand sink by the coffee machine must utilized for hand washing. This hand sink must be supplied with soap, paper towels, and hand wash sign. This sink cannot be blocked and may not be used for any other purposes other than hand washing.
Remove hand washing aids at the three compartment sink.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the coffee machine 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 bread cabinet preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by the coffee machines.
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 hand washing lavatory by the coffee machines.
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 lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/06/2015 | Routine | |
According to food temperature log, meatballs have not reached the proper reheat temperature on several occasions. Ensure meatballs are reheated to 135 F for commercially processed reheat.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the warewashing area 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 paper towels/miscellaneous items preventing its use.
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08/26/2014 | Routine | |
Ensure hand sinks are kept clean.
Excellent date marking system in place.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperature. Ensure meatballs are reheated to the proper temperature, prior to placing on steam table.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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04/29/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer observed in the wiping cloth bucket. Sanitizer should be between 70-100 F.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken breast, sliced tomato, and roast beef cold holding at improper temperatures. Foods on the prep table were slightly elevated. Operator turned the thermostat on the prep table to ensure foods would be held at the proper temperature. A layer of ice began to form after thermostat was adjusted.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the three compartment sink 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 boxes preventing its use.
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01/08/2014 | Routine | |
Although thermometer was still reading 46 F, foods inside were between 40-41 F.
A new thermometer was placed in the refrigerator. Monitor thermometer, if temperatures do not drop below 41, remove foods and have unit serviced.
No violation noted during this evaluation. | 08/02/2013 | Follow-up | |
A follow-up will occur on/about 08/02/2013.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the under counter cooler observed between 46-47 degrees. Foods were moved to the walk-in.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature in under counter cooler observed at 46 F.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the three compartment sink 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 boxes preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the three compartment sink.
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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07/16/2013 | Routine | |
Work order put in during re-inspection the following morning (01/17) for walk-in cooler.
A follow-up will occur on/about 01/22/2013.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: Employee observed handling food, then money without washing hands in between changing gloves.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several food items in the walk-in were between 44-47 F.
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: Ambient air temperature of the walk-in cooler observed at 44 F.
Correction: Repair the walk-in 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/16/2013 | Routine | |
Additional food temperatures: Egg white - 40.
Facility has adequate metal stem thermometers, quaternary ammonium test kit, and employee health policy in place.
Excellent food temperatures.
Frequent hand washing observed.
- Hand Drying Provision (corrected on site)
Observation: No disposable hand towels were available in the women's rest-rooms.
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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02/10/2012 | Routine | |
Quaternary ammonium sanitizer in spray bottle was at proper concentration. Test kit available on site.
Adequate metal stem thermometers.
Discussed and provided operator with FDA form 1-B in English.
Non-critical violation must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter cooler.
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.
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02/18/2011 | Routine | |
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