- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). PROVIDED EMPLOYE HEALTH POLICY AGREEMENT FORM TO SIGN TO THE OWNER. EMPLOYEES READ AND SIGNED THE POLICY DURING INSPECTION.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The knives at the service line were stored a gap between the sandwich prep and hot holding unit.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. THE KNIVES WERE SANITIZED AND PLACED IN TO A CONTAINER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The employee was using cardboard at the 3-compartment sink area.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CARD BOARD WAS REMOVED.
- Plumbing / Maintained in Good Repair
Observation: 1) The 3-compartment sink basins are not able to hold water.
2) Sanitizer dispenser
Correction: A plumbing system shall be maintained in good repair. Service the 3-compartment sink and provide a service receipt to the health department with in 7 days. Use alternative method (as directed during inspection) until it is fixed.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (corrected on site)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. THE EMPLOYEE PROVIDED A COVOR FOR TRASH CAN.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed a roach at the service line.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. PROVIDE A PEST CONTROL SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quaternary Ammonia solution was measured at above 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. The Quaternary Ammonia sanitizer dispenser was broken. The employees were using high concerntrated sanitizer to clean dishes.
Correction: Maintain the concentration of Quaternary Ammoniasolution at 200 ppm. Verify concentration using the appropriate test kit. PROVIDED A SMALL TRAINING TO AN EMPLOYEE TO MAKE SANITIZER CONCERTRATION AT 200 PPM.
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03/24/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Do not overfill on the serving line.
- Employee Health Policy folder was provided to the person-in-charge.
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- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back prepare was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Handwashing sink was made available to employees to wash hands.
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03/27/2015 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket: 150 ppm/0,200 (initial/final) ppm. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR 2 DR UNDERCOUNTER COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. NOTE: Wiping cloth was placed in a bucket of sanitizer solution.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced ham/sliced pepperoni/sliced turkey/cooked chicken breast/cooked chicken strips in front counter cold hold unit right (45/45/46/46/53 degrees F.)
Correction: Sliced turkey/sliced tomato/provolone cheese/tuna salad in 2 dr umndercounter cooler serving line (46/43/45/47 degrees F)
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: front counter cold hold unit right:44 degrees F., 2 dr UC cooler serving line: 47 degrees F.
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. NOTE: PIC adjusted thermostat of front counter cold hold unit right so that unit ambient temperature was reduced to 38 degrees F within 20 minutes. 2 dr UC cooler at serving line was taken out of service, and all PHF foods, which were determined to have been in cooler and out of temperature < 2 hours, were relocated to the walk-in cooler. Provide service invoice for 2 dr UC cooler to Health Department within 10 days.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC had wiping cloth solution replaced with sanitizing solution of the required stregnth.
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04/15/2014 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Rheem.ES50 126 Quaternary ammonium sanitizer in 3 vat sink: 250ppm. PIC provided invoice for latest pest control service on 3/20/13, and advised pest control service is provided monthly. Discussed advantages of cooling tuna and other ingredients for tuna salad prior to preparation to reduce cooling time.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Discussed with PIC.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: roast beef (44 degrees F) and veggie patties (44 degrees F) in serving line cold hold unit. NOTE: PIC relocated food to walk-in cooler.
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.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: 2 dr undercounter cooler serving line.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen contained serving line container lids. NOTE: PIC removed lids.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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04/15/2013 | Routine | |
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