- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damage): 2-Door M3 prep cooler .,.,located at the cookline.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the torn rubber gaskets to create a tight seal around the doors of the cooler.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the 3-compartment sink were noted to be soiled with debris.
Correction: Clean the surfaces of the 3-compartment sink more often
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity and door seal of the microwave oven are observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Refuse Container / Removal Frequency to Prevent Odors and Harborage Conditions
Observation: Objectionable odors were emanating from the near the microwave oven station. Strong odor was noted at this trash container.
Correction: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract and harbor insects and rodents. Empty and clean trash containers more frequently to prevent strong odors.
- Cleaning Frequency for Physical Facilities
Observation: The floors under cooking equipment and under other stationary equipment are in need of cleaning. Debris observed under stove, grill, deep fryer, refrigerators & freezers, 3-compartment sink, and around the hot water heater. The mop sink is also in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. maintain the floors throughout the facility in c.lean condition at all times. Clean them often to prevent debris build-up.
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11/03/2015 | Routine | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:sausage patties, cooked pasta, tuna salad, chicken salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ( Foods dated during the inspection)
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The surfaces of the base inside the Maximum upright freezer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. You may use trays or containers to store raw foods to minimize dirt build-up from leaky bags.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener blade more frequently to prevent contamination of the canned food.( cleaned during inspection)
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Some of the clear plastic containers and coffee filters were observed stored unprotected at the dry storage shelving and on the serving counter respectively..
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep the plastic containers and the coffee filters in their plastic bags or boxes to protect them from being contaminated
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06/08/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed protecting all outer openings to prevent pest.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, after eating, or after engaging in any activity that could contaminate the 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. Food employees wash hands at time of inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: cooked grilled chicken and cooked burgers inside of prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Grilled chicken and cooked burgers were covered at time of inspection.
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10/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed proper handwashing procedures.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, or after engaging in any activity that could contaminate the 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: chicken salad, cooked gravy and green beans inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: containers that store clean equipment and under prep tables.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/16/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating on top of the slicer in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice under prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Rice was reheated and located to the grill.
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08/27/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the critical violations during the last inspection.
No violation noted during this evaluation. | 03/04/2013 | Follow-up | |
The purpose of this visit was to conduct a routiine inspection.
EHS discussed calibrating thermometers.
Water heater: Rheem G75-75 75,000 BTU
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, or after engaging in any activity that could contaminate the 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced pork and sliced ham inside of walk-in cooler
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food equipment were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors throughout the facility are observed with dirt, food debris and dust.
Correction: Clean all floors, walls and ceilings throughout the facility to prevent contamination to food and non food contact surfaces.
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02/25/2013 | Routine | |
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