The purpose of this visit was to conduct a risk-factor assessment.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Cheese Burger and Hamburger.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. DISCUSSED WITH THE MANAGER. THE MANAGER PLACED CUSTOMER ADVISORY ON THE BOARD MENU.
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12/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment which turned into routine inspection.
NOTE:
- Service the walk-in Cooler and provide the receipt to the Health Department (HD) with in 7 days. Do not store any potential Hazardous food items in the walk-in cooler until it is fixed.
- Update the menu with consumer advisory and send a copy of the menu to HD with in 30 days. Below information is provided per PIC's request.
For the consumer advisory:
*This food item may be cooked to order. Consuming raw or undercooked animal meat products (Beef, Pork, Poultry, and Seafood) may increase the food borne illness risk.
- Keep the ice scoop handle up to prevent ice contamination.
- 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: Mild Shredded Chedded cheese (49F), Butter (49F), Cooked Black Beans (50), Swiss Cheese (53F), American Cheese (49F), Raw Bacon Meat (51F), Ground Beef (47F) in the Kolpak Walk-in 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. All the food items were discarded.
- 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: Packaged Chedded cheese, Sliced Swiss/American Cheese in the walk-in cooler. Sour Cream at the Polar 2-DR upright cooler.
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. Food items were date marked. Datemarking guidelines information handout was provided.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Gravy, Cream cheese, Whipped Cream in the walk-in cooler
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Hamburger and Cheeseburger
- Consumer advisory disclaimer and reminder statement was not provided.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Placed asterisk on the food items. Gave instructions to the PIC. Asterisk was placed on the temperory menu. Provide the consumer advisory on the menu. Update the menu and send a copy of the menu with in 30 days.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Kolpak Walk-in Cooler at 49F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Food items were moved to Polar 2-DR UR cooler. Service the walk-in Cooler and provide the receipt to the Health Department with in 7 days. Do not store any potential Hazardous food items in the walk-in cooler until it is fixed.
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06/11/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Dishmachine is not currently in service
- Equipment / Good Repair / Operation
Observation: According to documentation on the exhaust hood, cookline, hood is past due for service.
Correction: Hood system must be maintained in good repair, and serviced on a regular basis to prevent excessive fumes, smoke and vapor accumulaiton and to promote fire safety.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: grease extractors of exhaust hood.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process
Observation: The person in charge, (PIC) along with another person at the facility, have valid Certified Food Manager (CFM) photo IDs, but did not have the ID cards on the premises.
Correction: Provide a copy of a current CFM photo ID for one or both of the CFM on the premises during the time of inspection to the Health Dept. within 10 days.
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12/05/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. No food service activities in progress at the time of the inspection. Dishmachine at lower bar is not authorized for commercial use, and can not be relied upon to adequately sanitize equipment and utensils. NOTE: PLEASE REMEMBER TO PROVIDE EMPLOYEE ILLNESS REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS. Kitchen dishmachine must be returned to service as soon as possible. 3 vat sink must be used to wash,rinse,sanitize all equipment and utensils until dishmachine is returned to fully operable condition.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. The Health Department previously 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)
- Physical Facilities Good Repair
Observation: Observed that the documentation on the cookline hood states exhaust hood was due for servicing 12/13.
Correction: Have the exhaust hood serviced as soon as possible.
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06/25/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. No food service preparation or other food service related activities in progress at the time of the inspection.
This food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed.
The following good retail practices were discussed during the inspection: 1)The kitchen dishmachine must be returned to service as soon as possible. The three vat sinks located in the kitchen and upper bar areas must be used for wash/rinse/sanitize of all utensils and equipment until the dishmachine is restored to fully functional condition. 2) The home standard dishmachine st the lower bar is not authorized for use, and can not be relied upon for adequate washing and sanitizing. 3) Provide quaternary ammonium sanitizer test strips at the upper and lower 3 vat sinks to test the level of sanitizer. 4) Grease extractors in the hood over cookline must be cleaned as often as necessary to prevent the accumulation of grease. 5) Top interior surface of ice machine must be cleaned as often as necessary to prevent the accumulation of mold and soil residue. NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO THE HEALTH DEPARTMENT WITHIN 14 DAYS AS DETAILED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: 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)
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12/12/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. No food preparation in progress at the time of inspection. Water heater information: AO Smith BTC 200 840. Hood last serviced 2/20/13 and is scheduled every 6 months per documentation on hood,.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Dishmachine must be returned to service as soon as possible. 3 vat sink must be use for wash, rinse, sanitize until dishmachine is restored to fully funcitonal condition. Dishmachine at lower bar is not authorized for commercial use.
NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- 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 QUATERNARY AMMONIA test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime, mold or debris: Grease extractors on hood, top interior surface of ice machines (upstairs and downstairs)
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of mpld and soil residues.
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06/27/2013 | Routine | |
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