The purpose of today's visit was to conduct a risk factor assessment inspection. As discussed at the last routine inspection in May 2015, EHS again discussed with CFM: avoiding overfilling containers in prep coolers, verifying that prepared salads, sliced meats, sliced cheeses, cut tomatoes and cut melon fruits are cooled down within four hours to 41F or discarded. EHS observed that there are two menu boards in the facility: a large overhead menu board and a small menu board near the self service order computers. The small menu board and carry-out menus have a complete consumer advisory disclosure and reminder statement, however the larger menu board is missing the full disclosure statement. EHS also observed that almost all the menu items have a asterisk symbol. The only items that are offered cooked to order are eggs and hamburgers. EHS recommended that at the next menu update, to change the consumer advisory symbol to differentiate which items are actually cooked to order. EHS also recommended that the CFM and facility consider using time as a public health control for potentially hazardous foods are usually left sitting out at room temperature for convenience purposes during breakfast or lunch. EHS provided CFM with the following handouts: time as a public control, cooling methods, cooling log, cooling sign and active managerial control. Time reflects inspection time only.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).-----------Observed cooked foods cooling covered with plastic wrap in a busy prep cooler that is being opened frequently. Observed several menu items recently prepared/sliced cooling with no monitoring system or food thermometer available to monitor that items are cooling down to 41F within four hours.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. DISCUSSED WITH CFM PROPER COOLING METHODS AND RECOMMENDED THAT A FOOD THERMOMETER BE PURCHASED IN ORDER TO MONITOR COOLING AND OTHER FOOD TEMPERATURES.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:-----------Cooked onions at 73F and cooked mushrooms at 86F both after cooling over 2-2.5 hours in the Turbo Air 2DR prep cooler (left).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- 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:
1) Raw liquid egg at 47F in the Turbo Air 2DR prep cooler (left),
2) Cream cheese at 57F sitting out at room temperature.
3) Milk at 43F in the Turbo Air 1DR flat top 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.ITEMS 1 & 2 WERE DISCARDED. ITEM 3 REMAINED IN THE UNIT TO COOL DOWN.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/17/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM: avoiding overfilling containers in prep coolers, verifying that prepared salads, cut fruits are cooled down within four hours to 41F or discarded and proper glove usage/handwashing. EHS observed that there are two menu boards in the facility: a large overhead menu board and a small menu board near the self service order computers. The small menu board and carry-out menus have a complete consumer advisory disclosure and reminder statement, however the larger menu board is missing the full disclosure statement. EHS also observed that almost all the menu items have a asterisk symbol. The only items that are offered cooked to order are eggs and hamburgers. EHS recommended that at the next menu update, to change the consumer advisory symbol to differentiate which items are actually cooked to order.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash hands in between glove changes, after wearing single use gloves to handle raw shell eggs.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH CFM AND FOOD EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PUT ON A NEW PAIR OF CLEAN GLOVES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Turbo Air 2DR prep cooler right were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) American cheese at 48F (overfilled),
2) Sliced turkey at 48F,
3) Cream cheese at 57F.
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. ITEMS MOVED TO FREEZER TO CHILL. PER CFM # 3 WAS RECENTLY BOUGHT AT GROCERY STORE.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS PROVIDED CFM WITH EXTRA THERMOMETER.
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05/19/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed at the time of the inspection.
Thank you.
No violation noted during this evaluation. | 11/13/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: hamburgers observed cooling, in tightly wrapped container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/20/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please review how to sanitize at the 3-vat sink with all your employees. Use your test strips to test the sanitizer concentration, it should be a minimum of 50-100 ppm. Hand up the sign provided and check that employees are following the correct procedure every day!
Also, be sure that employees are cooling foods all the way down to 41F before placing at the buffet or the prep tops. Use the freezer if you need to, to chill foods as quickly as possible.
Please contact me if you have any question. Thank you.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using bleach at a minimum of 50-100 ppm. EHS provided information sticker in Englsih and Spanish. Post this sticker and use your test strips to check the concentration of the sanitizer before dishes/pots/pans are washed.
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09/05/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please see the handouts provided and contact me if you have any questions. Thank you.
NOTES:
Water Heater: Rheem (inaccessible)
Dishmachine: N/A, 3-vat sink chlorine at 100 ppm.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: items such as ravioli, grilled chicken were observed cooling in tightly covered containers at the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Home fries on flat top grill, 121-138F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Item was reheated. It was recommended that the home fries be kept in one larger container (instead of 3 smaller ones) and be kept covered. In the morning, ensure that it is reheated to at last 165F before placing in container and then maintain a temperature of 135F or above.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Crock Pot slow cooker used to hot hold soups.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. REPLACE CROCK POT WITH A NSF/ANSI APPROVED COMMERCIAL EQUIPMENT.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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01/31/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
SCOPE OF WORK:
1. New Buffet Station
2. New front Counter and equipment ( Hot Plate, Grill, Stove, Fryer, etc)
3. Food PreparationSink
4. New Walk-in Refrigerator
5. New Wok
INSPECTION
*The self-serve dispensing machine shall not be used until the installed short levers have been replaced with either push buttons or approved longer levers.
*Approval for a Health Department Permit is hereby granted. This inspection Report shall serve as your Permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 12/27/2012 | Pre-Opening | |
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