The purpose of today's visit was to verify that the Duke 2DR cooler had been fully repaired to hold and maintain 41F or below. EHS observed the unit holding at 41-42F and food inside holding below 41F. As EHS arrived in facility, observed CFM in the process of organizing the unit. EHS recommended to CFM to continue to monitor the temperature of the unit to make sure that it maintains 41F or below. It is recommended that the temperature of the Duke 2DR cooler be adjusted well below 41F in order to be able to maintain 41F or below during busy times of opening and closing the door.
No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted within ten calendar days to verify if the Duke 2DR cooler is able to maintain 41F or below. Please continue to not use the unit until it is able to maintain 41F or below.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain at or below 41°F: ----------Duke 2DR cooler observed holding at 44-46F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.CFM ATTEMPTED TO ADJUST/TURN THE AIR TEMPERATURE DOWN COLDER DURING THE INSPECTION. EHS WILL CONDUCT A FOLLOW-UP TO VERIFY IF UNIT IS ABLE TO MAINTAIN 41F OR BELOW.
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02/24/2016 | Routine | |
Today's visit was a follow-up to verify that all critical violations observed during the last routine inspection remained correction. EHS observed good cold holding temperatures, glove usage and hand washing. EHS observed that hot holding was out of compliance again at the beginning of today's inspection. While the repeat critical hot holding violation was corrected today's inspection, EHS will consult with the Environmental Health management team to determine if any additional follow-up inspection or enforcement action is warranted.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----meatballs at 66 F- 121F at steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. OBSERVED REHEATED TO ABOVE 165F. BEFORE CORRECTION WAS OBTAINED EHS OBSERVED THAT MEATBALLS WERE HOLDING AND REHEATED IN CONTAINER FILLED TO THE TOP. EHS RECOMMENDED TO CFM TO SPLIT THE AMOUNT OF MEATBALLS IN HALF, SO THAT MEATBALLS ARE ONLY FILLED TO THE MID-WAY POINT IN THE CONTAINER, RESULTING IN TWO SEPARATE CONTAINERS THAT WOULD BE REHEATED SEPARATELY. EHS EXPLAINED THAT REQUIREMENT TO FULLY STIR THE MEATBALLS WHEN THE TIMER ON MICROWAVE BEEPS AND THEN TO RE-COVER AND LET THE CONTAINER SIT INSIDE MICROWAVE FOR TWO MINUTES. AFTER TWO MINUTES, TEMPERATURE OF MULTIPLE MEATBALLS AND SAUCE NEEDS BE TAKEN TO VERIFY THAT ALL PORTIONS HAVE REACHED 165F OR ABOVE.
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03/09/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed handouts on the following topics: Employee Health, Active Managerial Control, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log. EHS also discussed with manager proper water temperature (75F) for Quaternary Ammonium sanitizer. EHS observed detailed daily checklist for employees to follow that incorporate food safety. EHS recommends that CFM review and follow daily checklists. A follow-up will be conducted at an unannounced time the week of March 2, 2015 to verify that all critical violations observed today remain corrected.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.----Observed food employee washing hands for less than 5 seconds multiple times in between glove changes after handling cash/credit cards.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.-----Observed food employee remove single-use gloves after preparing customer sandwich, then handle money and then put same single-use gloves back on and then transition to preparing another customer sandwich.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH MANAGER PROPER GLOVE USAGE AND HAND WASHING.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----meatballs in marinara sauce at steam table at 89F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PER CFM MEATBALLS WERE REHEATED IN MORNING PRIOR TO PLACING AT STEAM TABLE. CFM SHARED THAT NO TEMPERATURE WAS TAKEN TO CONFIRM THAT MEATBALLS REACHED PROPER TEMPERATURE. EHS DISCUSSED TAKING TEMPERATURES AND DISCUSSED ALLOWING WATER AT STEAM TABLE TO REACH PROPER TEMPERATURE BEFORE PLACING REHEATED MEATBALLS AT STEAM TABLE. OBSERVED REHEATED TO ABOVE 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) at the Left Serve line were observed above the container fill line and were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Terayki chicken at 51F,
2) Buffalo chicken at 49F,
3) Cooked cut chicken at 44F,
4) Oven roasted chicken at 49F,
5) Steak at 45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. TOP PORTION ABOVE FILL LINE OF ALL FIVE ITEMS WAS REMOVED AND PLACE IN COOLER TO CHILL.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:-----Duke 2DR 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. EHS PROVIDED CFM EXTRA UNIT TEMPERATURE.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed container of Vitamin C on prep table and Employee Jacket hanging on dry storage shelving stored in such a way that they could contaminate food on prep table and food on dry storage shelving.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. DISCUSSED WITH MANAGER AND ITEMS RELOCATED.
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02/27/2015 | Routine | |
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: Meatballs
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above. (Reheated to 145-F)
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the floor in the walk-in refrigerator was not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/24/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the reach-in refrigerator located under the counter in the serving n area.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the soda fountain piping in the dining area are leaking.
Correction: A plumbing system shall be maintained in good repairs. Repair the leaking pipe or replace it. In the mean time, drain the waste water from the catch basin frequently to prevent overflow.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (Posters provided to manager)
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05/07/2013 | Routine | |
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