- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under counter refrigerator.
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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12/17/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: right side of front bain is holding food at 41 F or below except for the portioned items which are in paper containers with food paper between each layer- Portioned teriyaki chicken 45 F, portioned steak 46 F, portioned chicken 46 F. Left side of bain is not holding food at 41 F or below - sliced tomatoes 48 F, olives 46 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not stack portioned food very high in pans because it is not possible to keep all layers cold. Temporarily use time control for TCS food items on left side of bain and for portioned food on right side.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under counter refrigerator or in the drink refrigerator.
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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12/16/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: right side of front bain is not holding food at 41 F or below. Digital readout is 52 F. Portioned teriyaki chicken 45 F, portioned steak 49 F, tuna 44 F, eggs 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food has been out since 7 am so food out of temperature was discarded. Use time control and document until bain can be fixed.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under counter refrigerator or in the drink refrigerator.
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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12/15/2015 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled roast beef and steak not being adequately cooled to prevent the growth of harmful bacteria. These items were portioned this morning and are still above 41 F after almost 4 hours. Roast beef containers were covered and stacked on top of each other which does not allow proper air flow underneath. Steak container was covered and placed on left side close to the door. Steak 44 F, roast beef 44 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Food cooled down to 41 F or below during inspection by placing food uncovered in back part of the walk-in at the coldest spot.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: right side of front bain is not holding food at 41 F or below. Digital readout is 50 F. Portioned teriyaki chicken 45 F, portioned chicken 46 F, ham 44 F, roast beef 44 F, eggs 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. You can temporarily use time control and discard food after 6 hours providing it starts at 41 F and never goes above 70 F. Document time control.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter refrigerator or in the drink refrigerator.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of window cleaner stored on top of food prep table.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved to proper location during inspection.
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12/09/2015 | Routine | |
Printed out information about employee health.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
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. PIC arrived during inspection.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. No PIC on site and employees are not aware of employee health policy.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Employee eating food on food prep counter in the back.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Employee informed that they may not eat in this area.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled portioned teryaki chicken and portioned steak are not being adequately cooled to prevent the growth of harmful bacteria. These portioned products were done this morning and after almost 4 hours are still above 41 F. They were stacked and placed in covered plastic containers. Portioned teryaki chicken is 45 F, portioned steak is 43-44 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Products were removed from plastic containers and placed in a single layer on sheet pans to finish cooling before they are placed back in tall plastic containers.
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06/08/2015 | Routine | |
| No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
Meat still in boxes on the right side of the walk-in are below 41 F. Prepped food from 1 and 2 days ago on front left side of the walk-in are above 41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: walk-in not holding food at 41 F or below - sliced tomatoes 43 F, portioned pastrami 43 F, portioned chicken teriyaki 43 F, portioned steak 45 F. All these items are toward the front on the left side. Portioned chicken on the line is 45 F - it is stacked with deli paper in between.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/19/2014 | Routine | |
Call when automated sanitizing system has been fixed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food prep counter.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: portioned chicken on make table is not holding at 41 F or below. Chicken strips 48 F, buffalo chicken strips 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Time control will be used on these items - food marked with a time during inspection. Food must be used or discarded within 4 hours of removing it from refrigeration at 41 F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Quat was <150 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. PIC contacted supervisor and was instructed to remove a piece inside where tubing was connected- this resulted in too high a concentration of quat. Sink reset up with water - quat measured out and poured in until proper concentration achieved. They will use this method to set up the sink until the automated system can be fixed.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals are stored above single service items on shelves next to mop sink.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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03/13/2014 | Risk Factor | |
Under counter refrigerator is back in use an is holding food at 41 F or below. No potentially hazardous food is being held in the small glass door refrigerator.
No violation noted during this evaluation. | 09/26/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: 2-door under counter refrigerator and glass door beverage refrigerator are not holding food at 41 F or below. 2-door refrig - tuna 44 F, turkey 44 F. Glass door refrig - milk 51 F.
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. Potentially hazardous food in both refrigerators that were out of temperature were discarded.
- Light Bulbs Protective Shielding
Observation: Light bulb in freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator and freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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08/20/2013 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Nothing in the manual for new employees regarding employee health and nothing posted.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Provided information to PIC including form new employees can sign as well as handout that can be posted concerning employee health.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Cut tomatoes are in deep covered containers stacked on top of each other and are still 48 F after 2 hours.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Lids removed from tomatoes and placed in coolest part of walk-in to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: small glass door refrigerator is not holding food at 41 F or below - milk 48 F, yogurt 49 F.
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. Do not hold any potentially hazardous food in this refrigerator until it can hold it at 41 F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in 3rd compartment of 3 compartment sink. No measurable sanitizer in this sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Bottle of quaternary ammonia sanitizer changed and sink reset up with proper concentration of sanitizer.
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02/26/2013 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bulk container of sanitizer stored over clean dishes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Dishes moved to a location away from chemical.
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02/15/2012 | Risk Factor Assessment | |
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