Per PIC no additives and foods are all precooked items. No roast are cooked, Foods are discarded if returned. Also items is not used as a means of managerial control and no leftovers (no date marking). Food handler cards are current.
- Critical: Employee Health* (corrected on site)
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. EHS asked questions on employee health as signs and symptoms and diseases they can not work with food and when to report to health department. Answers were ok with the sign and symptoms but diseases were difficult to recall. EHS provided flyers with information to post in the kitchen for future reference and spent time going over diseases.
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: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of 2 spatulas is not safe. EHS observed so clean spatulas hanging with cracks and nicks which can break off into food and creates a nonsmooth easily cleanable surface. PIC discarded items.
Correction: Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop observed drying on mop bucket.Ensure all mops are hung with mop head facing downward to allow proper air drying so that pathogens do not grow and to prevent contamination of handle.
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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03/09/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EHS observed employee handling dirty dishes and putting on gloves without washing her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. EHS discussed handwashing procedure with employee.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Hot holding unit and three Continental reach-in refrigerators.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces Ceiling vent over mop sink. EHS observed dust build up on ceiling vent over mop sink.
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS discussed with PIC.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees EHS observed signage missing from employee handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Left sign with PIC
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09/29/2015 | Routine | |
NOTES:
- No food preparation taking place during inspection. However, EHS observed very clean facility.
- Proper utensil storage observed.
- Disposable glove use and stem thermometers present for kitchen use.
- All staff are up-to-date with District Food Handler cards.
- Discussed Employee Health and Allergen awareness flyer.
- Also discussed that there must be one certified food manager staffed at facility.
No violation noted during this evaluation. | 01/29/2015 | Routine | |
PRE-OPENING INSPECTION NOTES:
- Ensure that all hot and cold units have properly working thermometers prior to opening.
- Ensure that if using the three compartment sink an appropriate sanitizer is used with test strips on-site.
- Ensure that shelving for cold and dry food are labeled with school name and school use only.
- Hand washing stations (2) require an Employee Must Was Hands sign.
- Observed no sneeze shield at hot serving line. Discussed with operator to pull station back during meal service to prevent any possible contamination to food.
- Keep all raw eggs and raw meat at bottom shelving.
- Ensure that kitchen has a properly working food thermometer.
- Food bought from local grocery stores and possibly Sysco.
- Food preparation performed three to two days out of the weeks.
- No leftovers served. No reheating per operator.
- Ensure all employees have current Food Handler's cards.
- Menu and CO needed prior to permit being issued.
No violation noted during this evaluation. | 08/22/2014 | Pre-Opening | |
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