Observed food handler cards, employee health policy, and temperature charts. Discussed the requirement for recording food temperatures along with ambient air temperatures. Discussed relocating the sugar container away from handwashing station to prevent potential contamination. No other violations noted during the time of inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Walk in Ref or the Open Display Case..
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 Measuring Devices
Observation: The temperature measuring device located in the Bev Air Unit (dairy) is not easily readable. Thermometer observed damaged.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Freezer. Floor of the walk in freezer observed in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitizer spray bottle.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located to the right of the 3 compartment sink is blocked, preventing access by employees for easy handwashing. Observed blocked by facility aprons.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the aprons preventing its use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing station closest to the BOH door.
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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12/09/2015 | Routine | |
Observed food temperature charts (monitor/record 3 times a day, employee health policy, and valid food handler cards. Observed digital thermometers on order. New replacement thermometers observed installed in all cold holding units. Maintenance request has been submitted to address the severe crack in the back counter top and order the screws for the ice bin. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 06/03/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
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.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Food service employee failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Hair Restraints - Effectiveness (corrected on site)
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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use on various counter surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored less than 6"" above the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: All PHFs located in the display case were observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
All PHFs observed >41'F and <70'F and for >6 hours were voluntarily discarded.
- Temperature Measuring Devices; Food
Observation: The food temperature measuring device (degrees F) located in the display case is not accurate and observed damaged.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a digital 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. Remove the calibrated thermometers from kitchen facility and disregard use.
- Equipment - Good Repair and Proper Adjustment
Observation: The cold holding display case was observed in a state of disrepair and damaged and not maintaining proper cold holding temperatures.
Correction: Repair the display case 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 display case, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice bin in need of screw installation on the right hand side to ensure the moisture board is able to properly drain.
Correction: Install screw and properly secure moisture board.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located in the back area for the 3 compartment sink is blocked with accumulations of food debris.
Correction: Do not use handsinks as dump sinks. Handsinks are for handwashing only.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the back near the 3 compartment sink.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in various locations in the back kitchen area. Observed 3 light systems in need of replacement.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor, and cleaning procedures.
- Physical Facilities in Good Repair
Observation: The back counter near the dump sink is observed with a severe crack/damaged and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Observed insect activity in the dining area of facility.
Correction: Maintain services with pest control company monthly.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
06/01/2015 | Routine | |
All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 08/06/2014 | Follow-up | |
Observed temperature charts for walk in units only. Also observed employee health policy and some food handler cards. Not approved for permit.
- 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.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Observed tuna salad sandwiches stored <6'' above the floor in the walk in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food Labels
Observation: New labels are needed for various RTE tea products in pitchers.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Display case and TurboChef oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment for all cold holding units (Dairy lowboy).
Correction: Maintain accurate temperature logs.
|
08/01/2014 | Routine | |
Provided Certified Food Manager's class schedule, new employee health policy, food temperature charts, food handler class schedule, and effective changes to 2013 FDA Food Code.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located in the dish area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes and miscellaneous items preventing its use.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
02/13/2014 | Routine | |
Observed employee health policy and food handler cards for current employees. Observed visible timers for time as a public health control use. Likewise, thawing procedures and throw out dates schedule were observed. Facility was well maintained and clean. Approved for permit. Authorized to operate.
- Critical: Ice*
Observation: Observed mold and yeasts growth in ice cooler.
Correction:
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pepsi cooler.
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: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory behind main counter and by the three compartment sink.
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.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair
Observation: Counter top behind main serving area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed chemical spill beneath the three compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Observed containers of chemicals without labels.
Correction: Provide label on containers of chemicals that are legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Sanitizer solution buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Sanitizer solution buckets must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/22/2013 | Routine | |
Overall facility is kept clean and well maintained.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/15/2013 | Routine | |
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