It is thought the left side of the cold rail where the meats are stored was going through a defrost cycle while the inspector was present.
The 2-door low RIC is completely frozen up. Ice is visible all along the interior of the unit. Unit was emptied so it could be unplugged and defrosted.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some of the meats on the serving line and some of the items stored in the 2-door low RIC cold holding at improper temperatures -- measured at 43-45 F. The serving line may have been in defrost, but it is unclear as to why temperatures are elevated in the RIC.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2-door undercounter cooler was observed in a state of disrepair and damaged. Unit had ice build-up all along the back ledge of the equipment, causing elevated food temperatures.
Correction: Defrost the cooler immediately. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Stored under the plumbing of the hand sink.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Do not store any single service items under plumbing fixtures.
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10/20/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink was set up correctly. The wiping cloth/sanitizer set-up was adequate. Health permit posted & visible.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad & sliced tomatoes were found cold holding at improper temperatures.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed stored directly below the hand-sink plumbing.
Correction: Relocate the single-service items from under the hand-sink plumbing.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by replacing/repairing the self closure door device on the rear exterior door.
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03/12/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink and the front counter sanitizer had an adequate quaternary residual when tested. Adequate employee health policy in place. Health permit posted & visible. Advised owner to store chemicals under hand-sink instead of single service items. Note: Meatballs were re-heated to 195 during inspection.
Additional food temperatures (degree Fahrenheit) buffalo chicken 37, 36, 37, pulled pork 38, 58 (current prep), veggie patty 37, 36, 35, 35, tuna 40, 37, 38, quacamole 40, 39, red onions 41 39, black olives 41, sliced green peppers 38, pickles 40, roasted red & green peppers 39, sliced cucumbers 39, 39, shredded lettuce 40, 38, club meat mix 38, 37, jalapenos 39, banana peppers 38, yellow egg patty 36, shredded cheese 38, 39, 40, 39, marinara sauce 39.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken breasts, steak, buffalo chicken & sliced tomatoes were found 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored directly under the hand-sink plumbing.
Correction: Relocate single service items from under the hand-sink to prevent contamination.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Repair or replace the broken self-closure door device on the rear exterior door.
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08/01/2014 | Routine | |
The calibration of the facility's thermometer was checked, and found to be within 1/2 degree with the inspector's. Temperature logs reviewed from 1/1-1/3/14. Morning temperatures are taken at 9 am and the numbers were averaging 36-38 F -- much lower than those observed today. Employee states the lids are typically left on the sandwich line products until about 8:45 am and then temperatures are taken. Today the lids had already been removed when the inspector arrived around 8 am. The temperatures noted above reflect the difference leaving the lids on the product make for proper cold holding.
The cold holding violation noted on 12/30/13 is NOT being marked as corrected since temperatures were observed elevated again today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken breasts, portioned steak, salami, club, and portioned chicken on sandwich line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/06/2014 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer bucket, and test kit. Reviewed employee health.
Discussed the possibility of using portioned scoops in place of paper trays and owner was not interested.
The tops of the sandwich line cooler or lids need to be kept on product as much as possible to help stabilize food temperatures. The air temperature of the sandwich line cooler must be lowered. Holding at 41-43 F will NOT maintain product temperatures under 41 F throughout the day.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken breasts, portioned steak, salami, club, and portioned chicken on sandwich line 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: Sandwich line cooler is not maintaining product temperatures of 41 F or less.
Correction: Repair the sandwich 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 sandwich line cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/30/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1. Reviewed heating procedures of meatballs and marinara. Fresh product is put out each morning -- no leftovers from previous day are reheated. Suggest adding a few more minutes to the microwave time before placing the meatballs on the steam line.
2. Suggest lowering the thermostats on ALL of the refrigeration units as warm weather approaches. Aim for an ambient air temperature of 35-37 F since product will always run at least 2-3 degrees warmer than the ambient air temperature.
3. Also strongly encourage staff to keep lids on the meats and sliced tomatoes during slow business hours to help hold in the cold air on the sandwich line.
4. Soda dispenser nozzles are being regularly cleaned as requested during previous inspections.
5. Purchase new thermometers to place in the 2-door low cooler and WIC for easy monitoring of the air temperatures in the units.
No violation noted during this evaluation. | 04/05/2013 | Routine | |
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