The serving line in this facility is under rennovation. This inspection addressed the temporary set up for serving and back kitchen. This set up will be maintained until the beginning of December. The serving line where construction is occurring is completly walled off from these areas. Operator will notify Health Department when ready for pre-opening inspection for new serving line.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Reviewed the need for written policy to be readily accessible to employees and management regarading employee health plan and reporting of these specific diseases. Operator agreed to retrain staff. Left handouts. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Operator will develop and send copy to health department the written procedures for the use of time as a public health control including signs posted noting discard times. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Food at serving line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is being dumped on the floor when draining 3 compartment sink. Employee stated tht this happens occasionally. Operator stated it was part of the construction plan to clean out grease trap and lines to ensure this does not occur
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. In order to continue opertion, person in charge will send written plan to clean out/repair grease trap to ensure this does not recurr.
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11/06/2015 | Routine | |
Generally, facility appeared clean and well ordered. Reviewed employee health policy with staff. Quaternary ammonia sanitizer at 3 compartment sink from dispenser ok at 200ppm. Good use of "time as a control" in service area. Signs posted. Hot water dishwashing machine appeared to santizing effectively-wax tape melted and turned black. Operator will monitor, document, and person in charge will verify food temperatures upon arrival and when placing out for service in daily written log.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Corrected by calling the manager who came to the facility. Ther person in charge is to be manage all aspects of the foodservice operation during all hours of operation. This includes random verification of food temperatures upon arrival and oversight of all operations including implementation and management of employee health policy.
- Critical: Temperature*
Observation: Hot/cooked chicken received at inadequate temperatures.
Correction: Discard or reject delivery of potentially hazardous food received between 41°F & 140°F. Routinely inspect PHF upon receipt to ensure a delivery temperature of 140°F or above. Corrected by reheating to 174oF
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02/04/2015 | Routine | |
Facility clean and well-ordered. operator will continue to refine HAACP plan. Discussed employee health policy with operator--based on discussion it appeared the policy was being used. Hot water sanitizing dishwasher when tested-wax tape melted and turned blac and chemical sanitizer at 3-compartment sink-at 200ppm. Both appeared to be sanitizing effectively.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese cold holding at improper temperature in top of sandwich prep bar at grill area.
Correction: Operator will put out less product or cover to maintain proper temperature. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Prepared/packaged sandwiches in outtakes case observed at improper temperature. OPerator had intended to use time as a control to prevent growth of microorganisms, but had switched to temperature as a control. Sandwiches were placed in unit at beginning of time period at improper temperature..
Correction: Operator will use time as control to discard sandiwches observed at improper temperature within 4 hours and place sign there to demonstrate this. Time control plan to be inplemeneted in closed deli case. At the start of the 4 hour period, all foods in the unit must be at 41oF or below when delivered. If operator chooses to use temperature as a control food must be held at proper temperature. Corrected short term by discarding sandwiches.
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09/11/2014 | Risk Factor | |
Generlly, facility observed to be clean and well ordered. staff knowledgeable about employee health policy and sign posted. Good procedures followed at grill to minimize cross contamination. Quaternary ammonia sanitizer from auto dispensers ok at 200-300ppm. Good food temperature maintenance and logging system being used throughout the operation.
- Critical: Additives* (corrected on site)
Observation: Operator using Victory Wash vegetable rinse and concentration elevated at 85ppm. Maximum concentration stated on sign was 60-80ppm.
Correction: Cease use of foods which contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-186 and 9 CFR 318.7
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cold hold bag used for sushi is chipping and is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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02/26/2014 | Routine | |
Quaternary ammonia sanitizer at 3-compartment sink at proper concentration of 200ppm. Hot water sanitizing dishwashing machine appeared to be sanitizing effectively-wax tape melted and turned black. Victory wash vegetable rinse at proper concentration of 10-20ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fish and grilled vegetables with onions hot holding at improper temperatures on service line at grill.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Operator needs to have written plan available outlining all types of food and/or equipment when time is being used as a control rather than temperature to prevent growth of foodborne illness causing organisms.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Operator will post a sign on equipment when time is to be used as a control.
- Critical: Time as a Public Health Control*
Observation: Food items at outtakes case and closed sandwich display case for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The original intent was to use temperature at outtakes case but improper temperatures were observed in foods there to include buffalo chicken salad at 50oF, chicken cesar wrap at 45oF and ham and cheese sandwich at 45oF. No times were written on sandwiches or salads stating discard times.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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07/22/2013 | Risk Factor | |
Generally, facility found to be clean and well ordered. Quaternary ammonia sanitizer at 3-compartment sink at proper concentration of 200ppm. Hot water sanitizing dishwashing machine appeared to be sanitizing effectively-wax tape melted and turned black. Operator to maintain written log of receiving, cooking and cold holding temperatures more carefully and ensure daily monitoring of these food temperatures as well as take corrective actions routinely when temperatures are not being maintained.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breasts was not cooked to a sufficient temperature and time cooked on grill to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Operator needs to monitor the cook temperature to ensure proper temperatures are acheived for final cooking.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili held in Cres-cor hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Operator needs to check hot food upon arrival and boost heat if necessary as specified.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Outakes--chicken salad and cut melon at salad bar both cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Long term, operator will develop plan for using time as a control for several items at salad bar and salads/sandwiches at OUTAKES display case by posting signi to remind employees of discard times for specific foods or stating all items in a refrigeration unit will be discarded at specific times. Operator will prepare these signs and email to health dept. by Jan. 25, 2013 and post at or near equipment where applicable and retrain all employees in the new policy.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked shell eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/16/2013 | Risk Factor | |
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