Food supplier is Sysco. Observed good datemarking, and good holding temperatures.EHSS discussed the following with the person in charge:
1. Employee Health Policy, Form 1B is used.
2. Ensuring functioning thermometers are supplied in all cold holding unit.
3. Ensuring a cleaner and sanitizer spray bottles are labeled.
4. Recommend cleaning floor drain in dishwashing area.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken (120°) was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. PIC reheated the chicken to 180°.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed at 103°.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
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01/11/2016 | Routine | |
Observed reach in cooler maintaining TCS foods at 41° or below. Unit appears to be functioning properly. EHS observed temperature log of unit over the past 7 days.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wire shelving wracks above the 3 compartment sink and storage wracks for food containers, the interior of the ice machine, and the interior of the reach in freezer have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/21/2015 | Follow-up | |
Food supplier is Sysco. Discussed and reviewed employee health policy, recommend always ensuring copies of policy are in facility. Discussed cooling and reheating of chicken, and provided person in charge with handout on cooling. Recommend keeping dirty wiping cloths in a closed container, to prevent the increase in presence of pests. Recommend keeping a log of the Victory reach in cooler unit temperature and food temperatures to ensure foods are being held at 41° or below. EHS will follow up with reach in cooler within 10 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new gloves and engaging in food preparation.
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, 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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following items were cold holding at improper temperatures: Hummus 45°
Correction: deli ham 45°
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Victory 3 door reach in cooler was observed in a state of disrepair and damaged. The roof of the refrigeration was observed leaking and the unit was not capable of maintaining foods at 41° or below.
Correction: Repair the reach in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving wracks above the 3 compartment sink and storage wracks for food containers, the interior of the ice machine, and the interior of the reach in freezer have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/14/2015 | Routine | |
Food Supplier is Sysco. All proteins come pre-cooked. Discussed reheating, cleaning, & sanitizing procedures. Discussed Employee Health & provided PIC with Form 1B & OEHS guidelines to employee health. Observed temperature logs & glove use. Recommend storing wiping cloth buckets off the ground.
- Person in Charge (repeated violation)
Observation: Observed no means to verify employees are trained on the employee health policy and informed of their responsibility to report to the PIC certain symptoms, diagnosed illness and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided form 1B & OEHS guidelines on employee health.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee fail to wash her hands before gloving hands & engaging in food preparation,
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, 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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: VIctory RIC was observed in a state of disrepair and damaged. Observed water leak in RIC.
Correction: Repair the VIctory RIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Victory RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/21/2015 | Routine | |
Food supplier is Sysco. All proteins come precooked. Western Company used for Pest Control. Discussed cooling & reheating.
Discussed the following with the PIC:
1. Recommend obtaining new test strips to test sanitizer concentration. PIC was unable to locate test strips.
2. Recommend storing personal items away from food preparation areas. PIC moved personal items to new location.
3. Recommend sanitizing equipment/utensils in contact with RTE foods at least every every four hours.
4. Recommend wearing hair restraints while preparing any food.
5. Recommend not storing thermometers in sanitizer.
6. Observed Log book for cooking/hot holding chicken. Recommend keeping log book for cooling chicken.
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and informed of thier responsibility to report to the PIC certain symptoms, diagnosed illness and exposures associated with foodborne illness.
Correction: Recommend maintaing a means to verify employee health training. EHS provided form 1B.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before gloving hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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, 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Observed food contact surfaces of equipment in the 3 basin sink not being properly sanitized. Observed the quaternary ammonium sanitizer concentration too low, at 150ppm.
Correction: Recommend adjusting concentration of sanitizer to ensure food contact surfaces of utensils and equipment are properly sanitized. PIC adjusted sanitizer to 200ppm.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed chemicals & cleaners stored above food preparation area.
Correction: Store chemicals in location where they can not potentially contaminate food.
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11/17/2014 | Risk Factor | |
Food suppliers are Sysco and Restaurant Depot. All food is received pre-cooked. Chicken strips are hot held during service and may be cooled depending on volume
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and informed of their responsibility to report to the PIC certain symptoms, diagnosed illness and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed several cutting board(s), including the green and white boards stored under the prep table and one side of the long sandwich prep unit board, heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the food-contact surfaces of equipment in the 3 basin sink not being properly sanitized
Correction: observed the concentration of quaternary ammonium sanitizer too low (< 150 ppm).
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02/18/2014 | Routine | |
Suppliers are Sysco and Lovings Produce. Discussed employee health
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the Victory reach in freezer in a state of disrepair and damaged. Observed excessive ice build up in the unit. PIC stated the ice build up was from leaking water during the defrost cycle.
Correction: Recommend repairing the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend not storing food in the freezer where it is subjected to contamination from leaking water and discarding food that is leaked/ dripped on.
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11/05/2013 | Routine | |
All violations from routine inspection observed corrected including: Victory salad reach in cooler observed cold holding appropriately and food in unit at or less than 41 F
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the salad prep unit observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/13/2013 | Follow-up | |
New menu item: fish (received pre-cooked and frozen). Discussed cooling (of fish) and reheating for hot holding (handouts provided). Observed good date marking. Discussed employee health
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining documentation to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods cold holding at improper temperatures. Observed chicken salad at 48 F, cream cheese at 46 F, chili lime cilantro salad @ 43 F and sliced tomatoes at 54 F in the salad prep unit. Salad prep unit observed at 44 F. Per person in charge (PIC) the tomatoes and chicken salad were prepped from foods in another cooler and placed into the unit 1.5 hours prior. PIC unaware how long the items had been cold holding above 41 F.
Correction: Recommend relocating the food to a unit capable of cold holding it at 41 F or below and discarding the TCS food cold holding above 41 F for 4 or more hours. PIC relocated the tomatoes and chicken salad to another cooler and discarded all other items.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed equipment not maintained in good repair. Observed the Victory salad prep unit at 44 F and not cold holding food at or below 41 F.
Correction: Recommend having equipment serviced/ repaired and not storing any TCS food in the unit until it can cold hold foods at or below 41 F.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards at the salad prep unit and the red board in the 3 basin sink. are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold in caulking at the wall above the 3 basin sink and in need of cleaning.
Correction: Recommend that all floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2013 | Routine | |
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