This visit made to conduct a risk factor assessment. Limited preparation due to classes being out of session.
No violation noted during this evaluation. | 06/04/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection on the dish machine. The unit was repaired and verified via thermolabel.
No violation noted during this evaluation. | 12/16/2014 | Follow-up | |
This visit made to conduct a risk assessment. Please note the following:
1) The high temperature dish machine was not sanitizing properly at the time of the inspection. It cannot be used until it is repaired and a follow-up inspection is done. PIC also stated that there are parts on order for the machine. Please call when it has been corrected.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted to ensure the machine has been repaired. (Corrected by setting up sanitizer in sink basin).
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12/05/2014 | Risk Factor | |
1. Discussed the 2013 key changes on Food Code to the FPM
2. Dishmachine passed the thermo label strip.
3. Handed the Food Safety binder tot he FPM.
4. Provide a photo ID for the FPM.
5. Call pest control management
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:milk at 48F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. This is from the milk dispenser and the FPM took it out from the unit.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Milk dispenser at food safety zone but the milk is at 48F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Sanitizer Test Kit Required
Observation: No test strip provided for the hot sanitizing dish machine.
Correction: Provide a thermo label to test the dishmachine temperature.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.Under the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair. Restroom walls, equipment room ceiling and walls are damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. mice droppings under the shelving unit in the dry storage.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the the rest room screen ceiling is accumulating dirt and the galss enclosure is dusty is 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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08/27/2014 | Routine | |
Attached to my report is the pest control treatment.
Repairs were made in the ware wash, dry storage, and hand sink.
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. On order.
- Physical Facilities Good Repair
Observation: @Physical structure@ is not maintained in good repair. The employee restroom near the dry storage area, the wall is damaged and paint is peeling off.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the dry storage area is in need of cleaning to remove all the mice droppings.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/08/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: cooked foods in the walk-in.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: on cooked foods in the walk-in.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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01/06/2014 | Risk Factor | |
Attempted to conduct inspection but, the kitchen is closed for the holiday.
No violation noted during this evaluation. | 12/31/2013 | Other | |
This visit was made to conduct a routine inspection.
Good holding temperatures observed.
No violation noted during this evaluation. | 09/18/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that all team members know when to wash their hands, and have the facilities available to do so.
2. Ensure that food contact equipment is correctly washed, rinsed and sanitized.
3. Cold holding temperatures were noted to be correct at the time of the evaluation.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: The dishwasher operative wash observed handling dirty dishes then clean with no hand washing in between.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef was observed stored over corn in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Cooling Methods (corrected on site)
Observation: Foods including cooked sausages were observed covered with plastic wrap whilst cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: A cutting board was observed being rinsed at the food preparation sink.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Washed at dish machine)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: There was no soap at the dishwasher dispenser.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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05/21/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. Ensure that you and your team are aware of your reporting obligations with regard to employee health.
2. The kitchen was clean and well managed at the time of the evaluation.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The PIC could not state the Big 5 reportable illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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02/05/2013 | Risk Factor | |
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