The purpose of this visit is to conduct a risk factor assessment. Time for inspection is for inspection only. Employee Health Policy in Place. Sanitizer in the wiping cloth bucket, sanitize basin of the three vat sink and the dishmachine measured within acceptable limits. Observed proper use of gloves and handwashing by employees. Employees observed aware of their assigned duties and were not multitasking. Manager was knowledgeable of food safety principles. Manager has activated a Self-inspection checklist. This demonstrates active managerial control. Thank you.
No violation noted during this evaluation. | 12/16/2015 | Risk Factor | |
REMINDERS:
1) Monitor cooking and reheating temperatures.
2) Do not cool potentially hazardous foods on prep top.
3) Do not over fill containers on prep top.
4) Monitor employees for hand washing and bare hand contact.
Observed good datemarking and cooling for chicken and cooked veg.
Note:
1) New dish machine Ecolab ES 2000.
2) Key drop off for deliveries.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooling done on prep tops. Also, observed diced tomatoes c cooling in deep container, completely covered in walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 122F, grilled chicken 130F, 131F
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: Chicken discarded and reheated rice.
- 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: sliced tomatoes 44F, sliced roast beef 47F--2DR prep top left. Sliced tomatoes 44F--2DR prep refg right.
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: Put inside the refrigerator.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 prep refrigerators and drawer refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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06/16/2015 | Routine | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: The handwashing sink at both rest rooms is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. Water tested at between 65 and 80F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Please remember the 15 second on requirement.
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12/30/2014 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Food service workers were changing gloves, but not washing hands in process.
Correction: ALL food employees shall wash 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 of foodborne illness.ORAL & WRITTEN INFO. PROVIDED.
- 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: Cooked potatoes 54F & Yogurt dressing 50F @ #3
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.ADJUSTED TEMP. DOWN. LATER TEMPS WERE CHEESE 42F, TOMATOES 42F.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: The handwashing sink at both rest rooms is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. TESTED AT 71f.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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06/05/2014 | Routine | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The 2 kitchen handwashing sinks were such that one sink has no cold water handle and the other sink has no hot water at all.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. One of 2 sinks corrected.
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12/17/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
No violation noted during this evaluation. | 08/19/2013 | Routine | |
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