- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. The owner was called by the employees working in the facility and EHS (Environmental Health Specialist) was granted access to the kitchen. PIC (Person in Charge) arrived as report was being written.
Correction: Ensure an employee is designated as the person in charge. A designated person in charge shall be available at any time the facility is in operation.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash hands by rinsing hands with water. Soap was not observed to be used.
Correction: Employees shall scrub their hands with soap and hot water for 15-20 seconds.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee enter the kitchen after using the restroom. Employee then donned an apron and donned gloves and engage in food preparation without washing her hands.
Correction: Ensure employees wash hands after entering the kitchen and prior to engaging in food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Seafood salad (46'F) and sliced tomatoes (46'F) cold holding at improper temperatures in the prep line coolers and American Cheese (51'F) was cold holding at improper temperatures in the reach in cooler under the microwave.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Per discussion with employee, mop water is dumped on the ground outside after the floors are mopped.
Correction: Ensure waste water is disposed of in an approved manner, such as the mop sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving is missing from under the three compartment sink and behind the hot water heater.
Correction: Ensure physical facilities are maintained in good repair.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/13/2015 | Routine | |
Facility overall is clean and in good repair. Thank you!
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs, classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. PIC stated she reheated the meatballs, and then had to add additional sauce. This brought the temperature of the meatballs down to 120'F and less in some areas of the container. Meatballs were reheated to 150'F.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken Breast (48'F it) and Sliced tomato (43'F) cold holding at improper temperatures on the make line. It appears as though this section of the make line cooler was accidentally turned off. Cooler was turned on and thermostat lowered to help the cooler cool down quickly.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Coving is missing under the three compartment sink, and coving near the bread oven on the front line is in need of re-sealing to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/01/2014 | Routine | |
Quaternary ammonium automatic dispenser is currently missing a piece which is preventing it from mixing properly with water. Employees are manually mixing sanitizer and water to achieve a proper concentration. Sanitizer mix measured at 200 parts per million during today's inspection. Please contact the health department once this piece of equipment is functioning properly again.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee was eating lunch in the food preparation area. Observed uncovered lunch plate on the food prep table.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a container of cauling hanging on a dry storage rack among food items.
Correction: Containers of cauling must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/08/2014 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Ensure employees are washing hands thoroughly and frequently when working with the food. Observed excellent hand washing during today's inspection.
2. Ensure water observed on floor of walk in cooler is cleaned up. Monitor cooler to ensure it is working properly.
3. Quaternary ammonium sanitizer was observed measured at 200-300 parts per million.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed a stack of salad bowls stored with the food contact surface facing upward in the dry storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Upon beginning of inspection, observed that soap was not provided at the hand washing lavatory.
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.
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07/11/2013 | Routine | |
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