This was a follow-up inspection to verify compliance regarding violations that were cited during the most recent routine inspection conducted on Marc h 16, 2016. All of the violations cited with the exception of the back door opening have been fully corrected. Install a weather striping at the base of the back door to the kitchen to seal the present opening, by the next inspection. The facility as a whole was observed to be visibly cleaned.
Thank you for your cooperation. Continue to maintain the facility in clean and good sanitary condition and to train employees on their assigned duties as it relates to food safety.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the door to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. You may install a weather stripping at the base of this door.
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03/30/2016 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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:sour cream, fresh mozzarella cheese, diced tomatoes, cooked chicken, shredded cheese, cod fish, cut raw chicken breast, precooked chicken wings, crumbled cheese,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(shredded cheese, fresh mozzarella cheese, diced tomatoes were discarded, others relocated and some placed on ice bath during the inspection).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: Several of the 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:
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.
- Warewash Equipment / Cleaning Frequency
Observation: debris and lime build-up was noted on the top of the ware washing machine
Correction: Clean the surfaces of the ware washing machine frequently to prevent debris and lime accumulation.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink in the kitchen are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leak immediately or by the follow-up date.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the door to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. You may install a weather stripping at the base of this door.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.Some of the light bulbs under the hood above the grill are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide adequate illumination above food and food prep surfaces.
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03/16/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed employee health and cleaning schedules. Environmental health specialist will provide educational information in Spanish.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating chicken wings 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers and plates of food are stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Pots, pans, plates, bowls and cups 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.
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09/18/2015 | Routine | |
The purpose of this visit was to conduct a pre-opening inspection. Approval is hereby granted for the issuance of the Health Department permit. This inspection report shall serve as your permit until the official permit is mailed to you. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacements are allowed without Health Department approval.
No violation noted during this evaluation. | 08/18/2015 | Pre-Opening | |
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