This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. The critical violations that were observed to day were corrected during the inspection. Food contact surfaces were observed top be visibly cleaned. No visible signs of pest presence on premises were noted at the time of this visit.
However, the certified food manager was advised to train food employees to check the concentration of the sanitizer at the 3-compartment sink each time the solution is made. The Chlorine concentration at at the 3-vat sink exceeded 200 ppm ,The maximum concentration allowed for food contact surfaces. The manager corrected this violation during the inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following 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:Marinara sauce.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:sour cream, pewrmesan cheese, delimeats, etc.
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.
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11/06/2015 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inn the walk-in freezer and walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cut grilled potatoes, grilled chicken breast.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Both food items were removed from the prep cooler and placed in a freezer for rapid cooling to 41-F)
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crates found used as racks for storing food supplies above the floor in the dry storage areas and in the walk-in cooler and freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Replace the soda crates with racks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in 3-door prep cooler located on the cook line.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (CFM placed one inside the cooler during the inspection)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE/BLEACH test kit to check the concentration of chlorine in the sanitizing solutions.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of other food after the original food has been used up.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Refuse / Containers / Design
Observation: Throughout the food establishment there are cardboard boxes used to collect food-laden wastes.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leakproof, and nonabsorbent.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the fryer and other cooking equipment along the cookline is in need of cleaning. The floor under shelving inside the walk-in cooler is also in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/20/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed hand wash policy, glove use, cooling methods, cooling procedures and active managerial control.
EHS provided contamination information and cooking temperatures.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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: white rice under prep table and sausage patties inside of prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. White rice was relocated to refrigeration unit and sausage patties were relocated to freezer to demonstrate cooling methods.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
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11/06/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Sanitizer in the three vat sink observed at an acceptable level. Employee health policy in place. Facility noted in a neat and orderly condition.
NOTE:
**Fax or email a copy of the updated menus (kiosk and brochure menus) showing the full consumer advisory. I have provided you with a sample menu to use as a guide. Fax and email should clearly be made to my attention and clearly labeled with the name and address of this facility and be received within 30 days. Thank you.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Observed sliced, porportioned packages of mozzerella cheese and an open package of shredded mozzerella cheese, per manager opened more than 24 hour prior and stored in the walk in refrigerator.
Correction: Manager properly datemarked the cheeses with a use by date not to exceed 7 days after training by Environmental Health Specialist during today's visit. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Eggs, french toast
Correction: Manager agreed to update the menus and to provide a copy or picture of both the kiosk menu and the brochure menu to the health department within 30 days. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Fax or email a picture of the kiosk and the brochure menu once the updates are completed or within 30 days.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Observe a working container of cleaner which was unlabeled sitting on a shelf along the cookline.
Correction: Manager labeled the cleaner during inspection. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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04/15/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/12/2014 | Pre-Opening | |
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