EHS to facility with recently permitted kitchen. Menus developed for events scheduled at location. Training done to discuss 5 big reasons people get sick from food and how each relates to food service. Discussed employee health - policy not in place but discussed required portions of policy and facility portion to determine. Flyer will be sent - ensure all staff are trained. Cleaning done and sanitizing done with commercial cleaner such as clorox cleanup. Discussed, discontinue using pre-made solutions and shown how to make bleach solution. Discussed when and where to sanitize. Good food temperatures and handwashing seen. Good no bare hand contact with utensils. Discussed menu's and different food temperatures for cooking, cooling, reheating, cold holding and hot holding. Food thermometer present, discussed obtain and use additional thermometers both dial and thin stem, instant read units.
- Person in Charge (repeated violation)
Observation: No facility staff with district food handler cards.
Correction: Ensure all staff that do any food service including serving obtain district food handler cards.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy in place.
Correction: Discussed symptoms, reportable diseases, close contact with reportable diseases and return times for each. Ensure all staff are trained.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwashed vegetables and herbs stored above ready to eat foods. Staff food stored above facility food.
Correction: Discussed good storage for both. Items moved.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labels present for leftovers.
Correction: Training done. Date labels placed on leftovers.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Reach in refrigerator shelving coating deteriorated and beginning to rust.
Correction: Replace shelving to provide smooth cleanable surface and prevent shelving from deteriorating to the point of becoming a contamination risk.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Backflow Prevention Device, When Required*
Observation: Dish sink spray hose hangs below the top of the sink level.
Correction: Have hose tightened to be above the top of the sink level or have in line back flow preventer installed.
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01/29/2016 | Routine | |
NOTES:
- No cooking or food preparation observed during inspection.
- Facility is used for gatherings and events such as weddings or conferences that involve the ordering and preparing of food.
- Ensure that automatic soap dispenser is properly working at kitchen sink
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed shelled eggs stored over RTE foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: General cleaning is needed in heavy cooking areas and on shelving where large utensils are stored.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/14/2015 | Routine | |
Left FDA employee health booklet.
Kitchen very clean and neatly organized.
- Person in Charge
Observation: Persons entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. No one possesses a food handlers card as required by City Code.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Ensure that all employees obtain a food handlers card within 30 days of inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the coolers.
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.
- Sanitizing Solutions, Testing Devices
Observation: There are no test strips provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain test strips 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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01/13/2015 | Routine | |
Pre-opening inspection. No issues of concern. Make sure all employees have valid food handler cards. Permit issued.
No violation noted during this evaluation. | 04/30/2014 | Risk Factor | |
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