NOTE: Reminder to always wash hands prior to putting on gloves to prepare food. ONLY storing gloves at or very close to the handsink can help remind employees to wash their hands. Good job date marking foods Great job storing chemicals separate & below foods, to-go single use items, and clean/sanitized dishware.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Measuring cups and other utensils/dishware was observed stored unprotected at the drying mat directly beside the hand wash sink where splash from handwashing is getting onto these items possibly contaminating them.
Correction: Please store clean/sanitized dishware away from the handsink or install a splashguard beside the hand sink to prevent splash from getting onto the utensil and dishware. Store all clean utensils and dishware: in the original protective package to protect from contamination until used
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03/25/2016 | Routine | |
NOTE: Observed great handwashing during today's inspection. Good job storing wipe rags in sanitizing solution when not in use. Great storage of chemicals separate/below foods, single-use items, and clean/sanitized dishware. Great job storing raw in-shell eggs on the bottom shelf of cooler away from ready-to-eat foods. Discussed use of soapy water to first wash cutting board or food contact surfaces and then using a sanitizer. Remember to only use the sole hand wash sink near the entrance to the kitchen for hand washing. Also, ensure the drying mat is far enough from the hand sink to prevent dirty water being splashed during hand washing, on to these food contact containers OR install a splashguard beside the sink. Reminder to monitor the temperature of cooling foods and cool uncovered, but protected from contamination until the food reaches 41 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in the prep cooler were found to be above 41 degrees F. below (Shredded cheese 45 degrees F., sliced tomatoes 44 degrees F., cooked eggs 43 degrees F.).
Correction: Ensure prep cooler is set to ~35 degrees F., prep cooler should not be used to cool foods, top should be closed as much as possible, place items in container of ice or put ice packets under items in top of prep cooler. Cold Holding is 41 degrees F.or below.or below.and holding foods above this temperature for several hours can allow the growth of pathogens that lead to illness. All food will be served within 4 hours.
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10/15/2015 | Routine | |
NOTE: Good job with employees storing their personal items away from clean dishes, single-use items, and food. Good separate storage of chemicals away from / below food as well as labeling spray bottles holding cleaners to easily identify their contents. Discussed the need for their to ALWAYS be a person in charge that can demonstrate knowledge concerning food safety during all hours of operation or whenever food is being prepared, dishes cleaned/sanitized, etc. Discussed the importance of keeping cold foods 41 degrees F. below by setting cold holding units to ~35/36 degrees F.
No violation noted during this evaluation. | 04/17/2015 | Follow-up | |
NOTE: Left handout on 2015 ServSafe training schedule and discussed the need for a person knowledge about food safety (cooking, cooling, cold holding, sanitizing dishes, etc.) to be present anytime food prep or dishwashing is occurring. Left CDC risk factors on foodborne illness. Discussed only washing hands aft the hand sink and only washing dishes at the three-compartment dish sink. Explained in detail and left a handout about how to properly cool foods such as the eggs or chicken for the chicken salad. Good job storing chemicals separate and below food and labeling spray bottles holding cleaners.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge, knowledgeable about food safety, was not available at the time of inspection.
Correction: The permit holder shall designate a manager or person in charge (PIC) who is authorized to monitor and manage all food establishment operations. Cooking, cooling, food preparation, dish washing, etc. was occurring during today's inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his/her hands before engaging in food preparation when putting on or switching gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, before putting on gloves, after using the restroom, before handling clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cooling Methods
Observation: Cooked eggs are being cooled covered in the prep cooler in the kitchen.
Correction: Ensure foods are protected from contamination while cooling, but do not cool fully covered as the heat can stay trapped in the food preventing the food from quickly cooling. Use a calibrated probe thermometer to monitor cooling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Numerous foods were found to be out of temperature and many cold holding units were not holding 41 degrees F. or below. Raw pooled eggs, sitting out on a counter being used intermitting to make cooked eggs, were found to be 63 degrees F.
Correction: orange juice was 53 degrees F.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There was no chlorine sanitizer test kit available to monitor the strength of the sanitizer in spray bottles, wipe rags buckets, or at the three-compartment sink used to properly clean dishes/utensils.
Correction: Obtain a chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The only hand wash sink in the kitchen and food preparation area is being used to rinse out coffee and smoothie making blenders, measuring cups, utensils, etc.
Correction: ONLY use a hand wash sink to wash your hands to encourage proper hand washing. Furthermore, the rinsed blenders, cups, etc. sitting on the drying mat to the right of the hand sink are being splashed with unclean water from employee hand washing.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Specifically, the back door was propped open at the start and during the inspection.
Correction: Protect the food establishment against the entry of insects and rodents by having and using self-closing, tight-fitting doors and keeping windows closed, unless there is a screen. Insects and rodents can carry disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/13/2015 | Routine | |
NOTE: Left & explained handouts on employee health and manual dishwashing. Discussed RTE (ready-to-eat) foods being located above raw foods such as shell eggs
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee beverages that did not have both a lid and straw were observed on the table in the center of the kitchen.
Correction: Employee beverages must have lid & straw.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in two (2) cold holding units.
Correction: Provide accurate, visible thermometers in the warmest part of all coolers/fridges.
- Sanitizing Solutions, Testing Devices
Observation: There was no sanitizer test kit to measure the strength of sanitizer in spray bottles, wipe rag buckets, or at 3-compartment sink used for dishes.
Correction: Obtain a sanitizer test kit & regularly monitor sanitizer strength.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The slicer was observed to have an accumulation of old food particles.
Correction: Ensure all food contact surfaces are properly cleaned & sanitized.
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11/13/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Display case containing unpasteruized juices cold holding at improper temperatures:53°.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, adjust unit to hold below 41°
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in many cold holing units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner in spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/14/2014 | Routine | |
Be sure to continue to label all dry goods (flour, sugar) and label spray bottles. Keep wiping cloths that are wet and in use in a sanitizer solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Unpasteurized juice iscold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue and char or other debris on the following nonfood-food contact surfaces: bottom of convection oven..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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01/09/2013 | Routine | |
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