Today's visit is a follow-up to verify that all critical and/or repeat violations observed at the last risk factor assessment inspection have remained corrected. Also today's visit was to verify that both units observed holding above 41F were repaired. EHS observed all violations have remained corrected and that both coolers were repaired to hold below 41F. EHS also observed a correct third party supplier letter on file for the salmon offered cooked to order.
EHS observed that the facility has implemented the following active managerial control practices: 1)cooling logs (to verify proper cooling), 2) consistently utilizing cooling wands and the freezer to facilitate proper cooling, 3) maintaining equipment temperature monitoring logs and 4) a time as a public health control system for whipped butter. Please continue to maintain all the practices implemented.
EHS reviewed the cooling logs that have been maintained and provided the following consultation. If the cooling log for cooked and cooling food begins when the menu item's temperature is above 135F it is strongly recommended that the menu items be cooled to 70F within two hours of the first temperature. Otherwise verifying that the correct cooling time and temperature parameters were met requires that the time the menu items reaches 135F be logged and established (since cooling begins at 135F). In order to assist in maintaining these practices, please email or fax the cooling logs for the next 30 calendar days to the EHS every Monday on March 28th, April 4th, April 11th, April 18th and April 25th. EHS will provide consultation via telephone.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment in conjunction with a CD/Epi investigation. A follow-up inspection will be conducted unannounced within ten calendar days to verify that all critical and/or repeat violations observed today remain corrected. Facility needs to implement active managerial control practices in order to maintain proper holding, proper handwashing, proper sanitizer concentration levels and proper cooling temperatures and cooling methods. Please either adjust or repair the Right 6 drawers cooler and 6 drawers cooler (under grill) to maintain 41F or below. EHS will verify that these two coolers are able to maintain 41F or below during the follow-up inspection. EHS will verify that the facility has obtained the supplier letter regarding the salmon offered undercooked during the follow-up inspection. EHS provided CFM with and discussed the following handouts: cooling sign/log/methods in English and Spanish, time as a public health control, food temperature log, equipment temperature log and food safety and glove usage.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food servers clearing dirty plates into the trash and then transition to serving customer plates without properly washing their hands. Observed dishwasher transition from handling dirty dishes and then unloading cleaned and sanitized dishes without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH CFM AND GM, EMPLOYEES PROPERLY WASHED HANDS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3)--------------salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:
1) Observed cooked sloppy joe at 90F after cooling 6 hours in the Walkin Cooler,
2) Observed cooked cheese grits at 77F after cooling 2.5 hours in the Walkin Cooler,
3) Observed cooked marinara sauce at 86F after cooling 3 hours in the Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:------------observed au jos beef base at 46F after cooling over 12 hours in the Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the Right 6 drawers cooler----------diced tomatoes at 55F, cheddar cheese at 61F, white cheddar cheese at 51F, tomato sauce at 64F, cooked macaroni noodles at 46F,
2) Items in the 6 drawers under grill-------corned beef at 46F, american cheese at 50F,
3) Items in Left 6 drawers cooler----------cheddar cheese at 44F, sun dried tomato mayo at 47F, cooked corn at 51F,
4) Whipped butter at 65F, 68F & 70F after sitting out at room temperature seven hours,
5) Unsalted butter at 61F, 65F & 67F after sitting out at room temperature seven hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------portioned customer butters and partially cooked french fries.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. PARTIALLY COOKED FRIES WERE MARKED WITH DISCARD TIME, PORTIONED BUTTERS WERE DISCARDED AS FOUR HOURS HAD PAST.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: (REPEAT) When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in all wiping cloth buckets with a concentration of less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. SANITIZER DISPENSER WAS NOT WORKING PROPERLY SO CFM PREPARED SEVERAL BUCKETS MANUALLY AND PLACED A CALL TO THE THIRD PARTY COMPANY THAT SERVICES AND SUPPLIES SANITIZER TO REPAIR THE DISPENSER.
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03/08/2016 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with CFM the following topics: proper single use glove usage, proper handwashing, testing sanitizer solutions, monitoring cooling temperatures (including recently prepared items along the cookline) to verify the menu items reach the correct temperature in the correct time parameters.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:---------cooked tomato soup at 46F after cooling over ten hours in the Bally Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in all the wiping cloth buckets below 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISPENSER WAS ADJUSTED AND ALL THE BUCKETS WERE REPLACED WITH FRESH SANITIZER AT THE CORRECT CONCENTRATION
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10/22/2015 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection to verify proper cooling methods, time and temperatures and to also verify a letter from the farm raised fish supplier. EHS observed improved cooling methods, time and temperatures and observed a correct letter from the fish supplier verifying how it was fed and raised. EHS observed two large containers cooling in an ice water bath with a cooling ice wand kept in the middle of the product for frequent stirring. EHS observed the food temperature of two menu items that were cooked and cooled yesterday were above 41F stored inside the Walkin Cooler. Per CFM the elevated food temperatures could be due to two reasons: the items were both pulled out of the walkin cooler to fill the pot for reheating purposes and then returned to the Walkin Cooler and also per CFM the defrost cycle had recently finished before the EHS arrived. EHS recommended that the defrost cycle be adjusted and changed to occur during hours that the facility is closed. EHS also recommended that CFM and staff either: 1) record the initial cooking temperature and time and then cool the product to at least 70F within two hours or 2) take frequent temperatures after cooking the item to determine the time that the product reaches 135F and then record the remaining time and temperatures on the cooling logs provided last week or 3) due to the busy lunch rush (occuring soon for cooling starts), record the initial cooking temperature and then cool the product to 41F within one to two hours of cooking, in order to complete the entire cooling process before the busy lunch rush. EHS also recommends that when the facility first opens in the morning that the temperature be taken for all products that were cooled the previous day to verify the product is 41F or below and to establish a base temperature before the product is pulled in and out of the Walkin Cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Bally Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Chili at 48-49F,
2) Cooked noodles at 45-46F,
3) Cheese sauce at 43-44F,
4) Tomato soup at 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PER CFM ITEMS # 1, 3, AND 4 WERE RECENTLY PULLED OUT OF THE COOLER TO FILL POTS FOR REHEATING AND THEN RETURNED TO COOLER. ALSO THE DEFROST CYCLE RECENTLY FINISHED BEFORE THE EHS ARRIVED. CFM SPLIT ALL PRODUCTS INTO SMALLER CONTAINERS AND PLACED INSIDE WALKIN FREEZER TO RAPIDLY CHILL.
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05/06/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM and provided handouts on the following topics: cooling log, sign and methods (English and Spanish), time as a public health control, active managerial control and farm raised letter requirements. EHS discussed with CFM proper glove usage and the correct water temperature to test Quat sanitizer solution. A follow-up inspection will be conducted next week to verify proper cooling methods and correct cooling time and temperatures. Also during follow-up EHS will review and verify a correct letter from farm raised fish supplier.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-----------salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:------------cooked tomato soup at 51F after cooling over 12 hours in Walkin Cooler in five liter plastic container.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------observed several cooked potentially hazardous foods cooling in 2.5 liter - 5.0 liter plastic containers covered in the Walkin Cooler. PHF temperatures ranged from 74F-159F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:------------raw shell eggs, raw liquid egg and cooked potatoes.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND DISCARD TIME.
- Temp Meas Devices for Ambient Air Location (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):-----Left 6 drawers prep cooler and Right 6 drawers prep cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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04/29/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish, no bare hand in English and Spanish, Food for Thought Newsletter Titled "How Cold Is It", Equipment Monitoring Log. Please fax or email a service report for the Delfield 6 drawers prep cooler left within 10 calendar days, no later than Friday, August 29, 2014.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:-----onions and tomatoes for a cold salad.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------observed cooked tomato soup cooling in large deep five gallon plastic container covered with plastic lid at 109F in Bally Walkin Cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in Delfield 6 drawers prep cooler left-----shredded cheese at 48F, cooked black beans at 47F, yogurt at 50F,
2) Item in Delfield 6 drawers prep cooler right-----cooked spaghetti at 48F,
3) Items in Bally Walkin Cooler-----tomato soup at 54F and chicken noodle soup at 51F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS UNDER # 3 DISCARDED. ITEMS UNDER 1 AND 2 MOVED TO FREEZER TO RAPIDLY CHILL AS ITEMS WERE RECENTLY REFILLED AFTER BUSY LUNCH.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front):
1) Continental 2DR flat top cooler,
2) Both Delfield 6 drawer prep cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:-----------Delfield 6 drawers prep cooler left observed holding at 48F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the bar being used as dry storage location.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/20/2014 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour:sloppy joe cooling for 24 hours in the walk in cooler observed at 63°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.. Sloppy Joe discarded
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermostat read 135F - the booster heater was turned off - accidentally .
Correction: Ensure that the booster heater is on at all times. In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
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02/10/2014 | Risk Factor | |
This visit was conducted to do a Pre opening inspection. Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation. | 12/20/2013 | Pre-Opening | |
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