The purpose of today's visit was to conduct a routine inspection. Please implement active managerial control practice(s) that will allow verification that all menu items prepared from ambient air ingredients or sliced at room temperature are cooled down to 41F within 4 hours (or sold out). EHS provided CFM with and discussed handouts on active managerial control in English and Korean.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers (previously for cottage cheese) were observed reused for the storage of various other foods in refrigerators.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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03/21/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed good cold holding temperatures today in all units. Observed a good process along the cookline to prevent cross contamination when cooking sandwiches made from raw shell eggs. Please remember to verify that all menu items prepared from ambient air ingredients or sliced at room temperature are cooled down to 41F within 4 hours (or sold out).
No violation noted during this evaluation. | 08/28/2015 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted yesterday to verify that the Kolpak Walkin Cooler and Continental 3DR prep cooler are both holding at 41F or below. EHS observed both units holding at 41F or below and potentially hazardous foods were holding at 41F or below. EHS discussed with CFM to continue to maintain the equipment temperature monitoring log until next Friday, May 22, 2015. Please fax or email a copy of the log at the end of the day on Friday, May 22, 2015. Also EHS recommended that CFM continue to monitor all units and potentially hazardous foods after the requested period of time.
Please note that due to technical issues with the inspection database, there are two non-critical observations noted during yesterday's routine inspection, that show up again on today's follow-up report that were not assessed during today's inspection and facility as additional time to correction these observations.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers (previously for sour cream and chicken base) were observed reused for the storage of several different foods in the Walkin Cooler and dry seasonings.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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.
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05/13/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: equipment monitoring log, Food for Thought Newsletter titled "How Cold Is It", Food Temperature Log, cooling methods in English, Korean and Spanish, Active Managerial Control in English and Korean and time as a public health control (as future option). EHS discussed and recommended with CFM to implement a system to verify the menu items that are prepared in the morning (deli meats, deli salads, sliced tomatoes and melon) have cooled down to 41F within four hours. The cold salad bar and busy prep cooler units are designed to maintain cold food cold and are not designed to cool food down to 41F. A third party service technician arrived at the end of the inspection to begin to service both units observed above 41F during today's inspection. A follow-up inspection will be conducted tomorrow morning to verify that both units are able to hold at 41F or below.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Mesquite chicken at 118-123F at hot bar,
2) Grilled chicken at 126F on stove.
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. BOTH ITEMS RECENTLY PREPARED AND LABELED AND PLACED ON TPHC AND TO BE 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) Cottage cheese at 44F at cold bar,
2) Items in Continental 3DR prep cooler: Hummus at 54F, veggie burger patties at 49F, american cheese at 48F,
3) Items in Kolpak Walkin Cooler: Hummus at 46F, pizza sauce # 1 at 46F, pizza sauce # 2 at 47F, chili at 46F, feta cheese at 45F, milk at 43F, shredded cheddar cheese at 46F.
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.
- 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:
1) Kolpak Walkin Cooler/ Display Cooler at 48F,
2) Continental 3DR prep cooler at 46F
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.MANAGER CALLED THIRD PARTY SERVICE TECHNICIAN FOR SERVICE. MANAGER SHARED THAT SERVICE TECHNICIAN STATED HE WOULD ARRIVE WITHIN 40 MINUTES. MANAGER OPENED THE WALKIN FREEZER DOOR (WHICH IS INSIDE THE WALKIN COOLER). THIRD PARTY TECHNICIAN ARRIVED AT THE END OF INSPECTION TO BEGIN SERVICE.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers (previously for sour cream and chicken base) were observed reused for the storage of several different foods in the Walkin Cooler and dry seasonings.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the three compartment sink was being used to allow a large strainer full of recently washed lettuce to drain.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. LETTUCE MOVED.
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05/12/2015 | Routine | |
The purpose of today's visit was to conduct a standardization exercise.
No violation noted during this evaluation. | 11/21/2014 | Training | |
The purpose of today's visit was to conduct a routine inspection.
IMPORTANT:
Cold holding and hot holding are repeat violations. If these violations are observed at the next inspection, further enforcement action will be taken. Ensure long-term correction of these violations.
COLD HOLDING and COOLING:
Most foods for the buffet and sandwich service and prepared in the morning of service. These food items must be sufficiently cooled before placed in a sandwich prep top or the buffet. USE YOUR CALIBRATED THERMOMETER TO ENSURE ALL COLD FOOD TEMPERATURES ARE 41F OR BELOW BEFORE PLACING THEM ON THE BUFFET. You can accomplish this by immediately placing cold foods in the freezer for cooling time well before service is scheduled to begin. Food items stored on ice should be stored in an ice BATH to allow them to be immersed in the ice product. Also, do not overstack containers of food at your sandwich station (like your tomatoes) as the bottom tomatoes in the ice will be good temperatures but the top tomatoes overflowing out of the container will not.
HOT HOLDING:
Hot foods must be kept at 135F or above, regardless of whether they will be reheated before service. Ensure that hot hold cabinets and steam tables are turned on well in advance of placing foods within them to ensure the foods will not cool down. Transfer foods immediately after cooking or reheating to hot hold cabinets or steam tables to ensure continuity of temperatures. Use your food thermometer to ensure hot foods remain at 135F or above.
- Food Storage / Preventing Contamination
Observation: Observed boxes of food stored on the floor in the walk-in 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken noodle salad and lo mein cooling on the salad bar buffet table, which is designed to maintain temperatures rather than efficiently lower food temperatures.
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) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: baked chicken in hot hold cabinet (121F), beef on steam table on sandwich prep line (121F)
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. NOTE: Food items reheated in the oven.
- 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: small chicken salad sandwiches on buffet (53F)
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. NOTE: Chicken salad sandwiches relocated to cold hold display case.
- 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: sliced cheese in the walk-in refrigerator which was sliced yesterday morning.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the Continuental 3-door reach-in prep refrigerator are torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink near the three-compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/20/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Cold food temperatures observed during today's inspection demonstrate a notable improvement from past inspections. Thank you for your attention to food safety! Continue to completely cool foods prepared in the morning before placing them on the buffet. When cooling foods, remember to leave containers uncovered to allow the hot air to escape and cold air to touch the product.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken cordon bleu (113F) and sliced potatoes (109F) on the hot hold station at the buffet.
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. NOTE: Reheated to 168F and 170F, respectively.
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12/04/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. All critical violations were corrected at this time. Correct the remaining non-critical violations within 90 days.
COLD HOLDING IS A REPEAT VIOLATION. FAILURE TO CORRECT THE PRACTICES THAT LEAD TO ELEVATED FOOD TEMPERATURES MAY LEAD TO FURTHER ENFORCEMENT ACTION AT THE TIME OF YOUR NEXT INSPECTION. FULLY COOL ALL FOOD ITEMS PREPARED IN THE MORNING BEFORE PLACING THEM ON THE SALAD BAR FOR SERVICE. COOL FOOD ITEMS UNCOVERED. ALSO, DO NOT STORE POTENTIALLY HAZARDOUS FOOD ITEMS AT ROOM TEMPERATURE. COLD FOODS MUST BE 41F OR BELOW AND HOT FOODS 135F OR ABOVE.
- 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: Observed raw shell eggs stored over feta in the Continental 2-door upright refrigerator.
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: 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: Cooked vegetables (70F) and cooked onions (121F) at room temperature.
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. NOTE: Vegetables relocated to refrigerator for cooling. Onions reheated, placed under fry lamp.
- 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: tomatoes (58F), cheese (68F) at the enchilada station at room temperature
Correction: deviled eggs, cooked chicken on buffet line (55F, 70F)
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates and soda crates found used for elevating single service to-go containers in the single service storage closet.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the Continental 3-door reach-in prep refrigerator are torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the walk-in refrigerator is blocked by cardboard boxes, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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06/26/2013 | Routine | |
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