This was a Risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned.
The high temperature heat sanitizing ware washing machine was checked and tested an d noted to be operating properly. The ware washing machine passed the heat tape test.
However, the certified food manager was advised to train food employees to monitor prepared or cooked foods that are held over 24 hours in refrigerators for expired use-by-dates. These foods are to be discarded and not to be served to customers.
The certified food manager was also advised to monitor and maintenance refrigeration units regularly for proper cold holding.
The two critical violations noted were corrected during the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The follinwing food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Caesar dressing, Sour cream, whipped cream, Marsala, dejoin dill,
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below( all items were discarded)
- 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: Caesar dressing, Souir cream, Whipped cream,
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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11/13/2015 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Boxes and bags of food supplies were found stored directly on the floors inside the walk-in refrigerators and freezer.
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.
- Warewash Machines/Temp Meas Devices/Required for W,R,S
Observation: The temperature measuring device for the Rinse tank of the warewashing machine is not operating.)
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Repair or replaced the temperature gauge.
- Warewash Equipment / Cleaning Frequency
Observation: The top of the ware washing machine has debris accumulations and is in need of cleaning. Lime build-up was also noted on the surfaces of the machine.
Correction: Clean the exterior and interior surfaces of the ware washing machine frequently to prevent debris and lime scale build-up.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the walk-in freezer 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. Burned out light bulb inside the walk-in freezer was observed.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulb to provide proper illumination
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04/16/2015 | Routine | |
Thermolabel for Dish machine actviated. Please obtain test strips for Quaternary sanitizer for 3Vat Sink.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Vegetarian rice
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM Datemarked
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06/06/2014 | Routine | |
The purpose of this visit is a follow-up to a risk factor assessment conducted on 10/2/13 to determine the functioning of a quaternary ammonium dispenser at the three vat sink. The dispenser is not dispensing quaternary ammonium sanitizer at 200ppm per manufacturer instructions.
See note to file for additional information about the purpose of this visit. Thank you.
No violation noted during this evaluation. | 10/04/2013 | Other | |
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The quaternary ammonium being dispensed at the three vat sink is not being used in accordance with law or the manufacturer's use directions. The label on the bottle indicates that concentration for food contact surfaces shall be maintained at 200ppm. Concentration at the sanitize basin of the three vat sink measured 400ppm.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. The quaternary ammomium was manually adjusted to 200ppm during inspection.
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10/02/2013 | Risk Factor | |
- 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: Raw shell eggs over tomato sauce in true three door upright ref
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.
- 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: Heavy whipping cream in the true three door upright 50f, Cream sauce in the true three door upright 59f. Both items held in unit overnight.
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. Discard
- 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: True three door upright refrigerator 45f for sauces and heavy cream.
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. Fax a copy of the invoice for the repair to my attention within 10 days.
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04/19/2013 | Routine | |
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