Recommend to maintain a log for cold holding temperatures of potentially hazardous foods. Please check equipment and food temperatures at least twice a day.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." Employees were aware of symptoms and reporting but could not name the 5 major foodborne illnesses.
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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cherry bomb 44F and red raspberry 45F--hopper #5
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: Adjusted the temperature for the equipment. Temperature went down to 41F and 42F respectively.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards for fruits are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Note: Replace the cutting boards.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 300 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200ppm. Verify concentration using the appropriate test kit. Note: Added water. Please adjust the automated dispenser to make sure it is at 200 ppm.
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08/19/2015 | Routine | |
TEMPERATURES ACCEPTABLE.
No violation noted during this evaluation. | 10/06/2014 | Follow-up | |
- 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: TRIP. CHOC. 33-48F @ #1,- PUMK. PIE 35-45F @ #2,- PEAN. BUT. 34-48F @ #3,- CHOC. CHIP COOK. DOUG. 34-50F @ #5, GREEN APP. ITAL. ICE 34-46F @ #6 --HOPPERS.
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. Mgr. agreed to stir each unit until problem solved.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: TRIP. CHOC. 33-48F @ #1,- PUMK. PIE 35-45F @ #2,- PEAN. BUT. 34-48F @ #3,- CHOC. CHIP COOK. DOUG. 34-50F @ #5, GREEN APP. ITAL. ICE 34-46F @ #6 --HOPPERS.
Correction: Repair/adjust the units so they are able to maintain foods at or below 41°F. Regularly stir all units (both hoppers in each unit) until problem sloved, to eliminate warm spots in each hopper.
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10/02/2014 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater is completely enclosed in ceiling so could type not be confirmed (no change per PIC) - hot water temperatures measured and satisfactory. Quaternary ammonium sanitizer in 3 vat/ wiping cloth bucket: 250/150 PPM.
No violation noted during this evaluation. | 07/25/2013 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment.
The certified food manager created hand washing signs and placed at all handsinks.
EHS provided employee health policy folder.
- 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)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CFM PRINTED SIGNS AND PLACED AT EACH HANDSINK.
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12/20/2012 | Risk Factor | |
This visit was conducted to do a Pre opening inspection.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:KITCHEN AID HOUSEHOLD MIXER
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. REPLACE THE HOUSEHOLD MIXER FOR AN NSF APPROVED MODEL
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12/06/2012 | Pre-Opening | |
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