- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerated and freezer compartments of the Hotpoint reach-in cooler/freezer.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and equipment containers (sanitizing agent was not available on site).
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.
- Backflow Prevention Device, Design Standard
Observation: No indirect waste (backsiphonage prevention device) was installed on the pantry area 3 compartment warewashing sink.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the hallway pantry area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in thehallway pantry area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/09/2015 | Routine | |
The manager provided a probe thermometer and chlorine test strips during today's inspection. Spanish and English Employee Health policy (FDA Form 1B) was discussed and issued to the operator at this time.
- 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
- Toilet Room Receptacle Covered (corrected on site) (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee/ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the side hallway pantry area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the side hallway pantry area and front breakfast serving area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/11/2014 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups were found stored directly on the floor in the side pantry/warewashing area.
Correction: Store single service cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (displayed single service forks, on the breakfast line)
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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05/21/2014 | Routine | |
All of the previously cited violations have been corrected at this time.
Note: Management has expanded the side hallway pantry area to include a 3 compartment sink where the breakfast equipment and utensils will be washed, rinsed, sanitized and air dried.
No violation noted during this evaluation. | 01/03/2014 | Follow-up | |
Management stated that a warewashing area, with a three compartment sink, is proposed to be installed/renovated in the currently adjoining female restroom within 60 days (the male restroom would then be converted to a public unisex bathroom). Appropriate procedures and methods for warewashing, sanitization, air-drying of equipment and utensils were also discussed with management at this time. A re-inspection is scheduled on/about 60 days
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a box of waffle mixes were observed stored directly on the floor in the side pantry area).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Employees are using a 2-compartment sink for warewashing in the employee private living area, behind the front desk. The 2-compartment sink has not been approved for this purpose.
Correction: Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device (scaled 0 degrees F - 220 degrees F).
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium or chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Private Homes and Living or Sleeping Quarters - Use Prohibition (repeated violation)
Observation: Living/sleeping quarters directly opening into area used for conducting food establishment operations. The 2 compartment warewashing sink, utilized by the food processing/breakfast area, is located in the manager's living space/area, behind the front desk.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
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11/01/2013 | Follow-up | |
Frozen sausage patties and egg patties were observed in the pantry's freezer and a discussion with management, concerning the requirement for adequate warewashing at a three compartment sink, within the confines of the food prep processing/storage area also occurred at this time
Re-inspection on/about 30 days for critical and non-critical violations.
Note: A complaint investigation also occurred at this time.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a box of waffle mixes and single service items were observed stored directly on the floor in the side pantry area).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using a 2-compartment sink for warewashing in the employee private living area, behind the front desk. The 2-compartment sink has not been approved for this purpose.
Correction: Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device (scaled 0 degrees F - 220 degrees F).
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium or chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: disassembled pieces of the breakfast area equipment and the waffle mix container.
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies/food workers restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Private Homes and Living or Sleeping Quarters - Use Prohibition
Observation: Living/sleeping quarters directly opening into area used for conducting food establishment operations. The 2 compartment warewashing sink, utilized by the food processing/breakfast area, is located in the manager's living space/area, behind the front desk.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dining area hand wash station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dining area hand wash station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/24/2013 | Routine | |
FDA form 1B Employee Health policy was issued and discussed with the person-in-charge.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Direct floor storage of boxes of dry waffle mix was observed in the storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerated portion of the Hotpoint reach-in cooler/freezer.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Single service cups were observed stored directly on the floor in the storage room.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. The single service forks, spoons and knives were observed with the food contact surfaces facing up on the breakfast buffet line.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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03/14/2013 | Routine | |
Violations must be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before donning clean single-use gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning clean single use gloves and 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department. Utensils and pans are being washed in a two compartment sink in the manager's residence and are not being sanitized.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
- Private Homes and Living or Sleeping Quarters - Use Prohibition
Observation: Living/sleeping quarters directly opening into area used for conducting food establishment operations. Warewashing is being conducted in the living/sleeping quarters used by the facility manager..
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing sink in the breakfast room.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the breakfast room
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all sinkss used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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02/15/2012 | Routine | |
No violations noted at time of inspection.
No violation noted during this evaluation. | 12/15/2010 | Routine | |
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