Discussed with the PIC:
- employee health
- sanitizer concentration
The restaurant was very clean and the owner was very willing to make corrections immediately. Thank you!
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Three (3) cans of artichokes were observed dented on the rear storage rack.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. One container of bulk vinegar was observed unlabeled on the back storage rack.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Large pots and buckets of raw chicken were observed stored directly on the floor of the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed open whole deli meat in the RIC in the kitchen was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The surface of the coffee machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities in Good Repair
Observation: Multiple tiles under the warewashing sink and three-compartment sink are not maintained in good repair. The tiles were observed broken and cracked.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottles of glass cleaner were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in the front kitchen area.
Correction: Containers of glass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. The chlorine sanitizer solution was measured greater than 100 ppm in the sanitizer bucket in the front kitchen area.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/29/2015 | Routine | |
Temperatures continued: Meat sauce - 185'F, hamburger - 190'F
Discussed with the person in charge:
1. bleach wiping cloth bucket measured 50 ppm
2. pest control - at the beginning of the inspection, the pest control company was treating the facility, EHS observed live roach on the soda machine lines, wall in the rear storage room, and on the side of the tea dispenser - person in charge removed the pest - ensure that the facility is treated regularly - fax EHS a copy of the invoices from the pest control company
3. ensure that pest control devices are installed in areas where there are no foods and/or equipment
4. discontinue storing bread directly in the "to go bags"
This report included investigation of an complaint received on July 7, 2014.
- Person in Charge (repeated violation)
Observation: Employees are not inspecting the food receipt.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinets under the fryer 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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08/06/2014 | Follow-up | |
Temperatures continued: walk in cooler: heavy cream - 41'F. Observed newly cut tomato at - 45'F.
Discussed with the person in charge:
1. reheating of foods
2. gasket replacement
3. cooling - log given
Reheating log, temperature log, cooling log, thermometer hand out, fill line hand out, and slicer cleaning guide given
- 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.
- Person in Charge
Observation: Employees are not inspecting the food receipt.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his and her hands before engaging in food preparation before donning new gloves.
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: Eating, Drinking, or Using Tobacco*
Observation: The waitress was drinking from a cup with a lid and a straw in the waitstaff area. The cook was observed drinking on the prep line - in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination from a cup with a lid and a straw.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed pizza sauce in the pizza prep unit and foods in the sandwich prep unit stored without a cover.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meat sauce measured 117'F - was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. The meat sauce was reheated to 168'F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the metal band pastry brush is not safe. Brush was discarded.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the plastic on the pizza prep unit, ice machine (corrected), and walk in cooler ceiling are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Wooden pizza paddle was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the pizza prep unit and reach in freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pizza cutter, pizza pans, slicer, and floor mixer. All items taken to the dish machine area. Slicer and floor mixer were broken down for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cabinet under the fryer and the interior of the oven 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.
- Backflow Prevention Device, Location
Observation: There is no backflow prevention device on the ice machine.
Correction: Install the backflow prevention device on the ice machine so it is easy to service.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the waitress cleaning the nozzle to the tea dispenser in the front hand wash sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: lights out in the rear storage area, lights missing in the restrooms, and a hole in the wall in the men's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent cover in the walk in cooler, air vent covers in both restrooms, and the wall at the end of the cook's line.
Correction: 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: A lot of dead pests were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottle of Windex hanging on the front rack over the equipment - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/18/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Cooling* (corrected on site)
Observation: Observed several item that had been prepared last night noted not being adequately cooled to prevent the growth of harmful bacteria. spaghetti noodles 49'F, flat noodles 55'F, angel hair pasta 54'F, lasagna 48'F, penne noodles 48'F. PIC voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in the WIC and RIC at the grill prep cold holding at improper temperatures: veal 47'F, Raw chicken 48'F, Ham 46'F, ham 46'F, crab meat 50'F. PIC voluntarily discarded items and has called repair person.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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10/24/2013 | Risk Factor | |
Abbreviations: WIC- Walk In Cooler, RIC- Reach In Cooler, SP- Sandwich Prep Cooler, SLD- Salad Prep Cooler, PP- Pizza Prep Cooler.
Dish machine chlorine sanitizer concentration at 50 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed flats of raw shell eggs stored on top of a case of tomatoes in the walk in cooler. (Foods were relocated).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed uncovered container of chicken and uncovered container of hamburger patties in the sandwich prep unit. (Lids were placed on the food containers. ) Observed uncovered garlic bread stored next to the oven. (Bread was wrapped).
Correction: Cover foods when in storage to protect from contamination.
- 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. Observed container of cooked bacon (not crisp) and container garlic & oil mixture sitting out on prep tables. Neither item was marked with a time indicating how long is was out of temperature.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5 mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The right door gasket to the pizza prep unit and left door gasket to the pasta prep unit are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich prep unit and small white cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (Employee began resurfacing small cutting board during inspection.)
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment
Observation: The interior surfaces of the small oven is observed soiled with accumulations of grime and debris.
Correction: Clean the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities in Good Repair
Observation: Wall behind clean equipment storage shelving is not maintained in good repair. The paint and drywall are peeling in this area and it is no longer easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted are in need of cleaning: Walls along the pizza dough prep area (near the large mixer), Floor drain below the 3-compartment sink, Floor drain below the dish machine, and Ceiling inside the walk in cooler (dust accumulation).
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed 2 unlabeled spray bottles of window cleaner in the utility room.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/29/2013 | Training | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored on top of a case of tomatoes in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed garlic bread near the convection oven and raw chicken in the bottom of the prep unit that was not covered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the foil inside of the convection oven and the the shipping plastic on the front of the deep fryer 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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board in the cutting board storage area is 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/29/2013 | Routine | |
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