Suggest turning down temperature in the 2-door refrigerator. It is barely maintaining food at 41 F. Back 2-door refrigerator may no longer be used for shell eggs since ambient temperature is 49 F. Suggest using blast chiller for all cooling.
- Critical: Eggs - Shell* (corrected on site)
Observation: Eggs received for sale or service were heavily soiled and/or unsound and not identified as Grade B. Shell eggs were dirty and were bought at the local farmer's market and were not graded.
Correction: Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59. Eggs discarded during inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counter. No wiping cloth bucket set up.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth bucket set up during inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked rice and turkey breast noted not being adequately cooled to prevent the growth of harmful bacteria. Rice cooked this morning at 7:30 am is still 50 F.(in covered plastic container) Turkey breast cooked at 9:30 this morning is still 77 F (tightly covered in plastic wrap and placed on bottom of refrigerator with no air flow underneath.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Turkey breast and rice discarded during inspection.
- Prohibitions - Single Service (repeated violation)
Observation: Single-service or single-use items found stored in the employee bathroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Single use forks and spoons stored with food contact surface facing up.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in back are not shielded, coated, or otherwise shatter-resistant. Missing cover on one light and end caps on the other light.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device (fly strips) is located over clean dishes and food prep table where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. Fly strips removed during inspection.
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12/03/2015 | Routine | |
Log tag was placed in the 2-door refrigerator on 7/15/15 and removed on 7/20/15. The refrigerator was able to maintain proper temperature to hold food at 41 F or below for the majority of the time. Foods should not be placed in this unit hot. Properly cool all food down to 41 F or below before placing the food in the 2-door unit. Today food in this unit was found to be 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: frozen turkey left out at room temperature overnight to thaw. Turkey is 75 F on the outside.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Turkey discarded during inspection. Thaw turkey under refrigeration.
- Prohibitions - Single Service (repeated violation)
Observation: Single-service or single-use items found stored in the bathroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in back kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/22/2015 | Follow-up | |
2-door refrigerator can barely maintain food at 41 F. Food that has been recently prepared and cooled is not getting down to 41 F. All food must be cooled to 41 F or below before it is put in the 2-door refrigerator. Use blast chiller or ice bath to achieve proper cooling. A log tag will be placed in this unit tomorrow for several days to determine how well the 2-door refrigerator is working.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Food is not being properly cooled down before being placed covered in 2-door and prep refrigerator. Meat is being sliced and wrapped and put in prep unit while still in upper 40's. Onions are cooked and placed in top of prep unit before adequately cooled.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling. Restaurant has a small blast chiller and an extra 3-compartment sink that they can use to properly cool food.
- Prohibitions - Single Service (repeated violation)
Observation: Single-service or single-use items found stored in the bathroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in back kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/14/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Dirty wet wiping cloths on counters. No sanitizing bucket set up.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Pork roast and rice dish noted not being adequately cooled to prevent the growth of harmful bacteria. Both were made 5-6 hours ago according to PIC. Pork is 85 F, rice dish is 67 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Pork and rice dish discarded during inspection.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Food is not being properly cooled down before being placed covered in 2-door and prep refrigerator. Meat is being sliced and wrapped and put in prep unit while still in upper 40's. Onions are cooked and placed in top of prep unit before adequately cooled.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling. Restaurant has a small blast chiller and an extra 3-compartment sink that they can use to properly cool food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot holding at improper temperatures: food hot holding in alto sham is <135 F. Cooked onions 119 F, potatoes 110 F, pork roast 86 F. Unit is being turned down when not busy.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food out of temperature was discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: Display case is not holding food at 41 F or below - potato salad 49 F, noodles 49 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All TCS food stored in this unit was discarded during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in the bathroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the back is being used for purposes other than washing hands. There is cleaning product, a hammer and silicone in this hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in back kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored on shelf with bread.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to appropriate location during inspection.
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07/08/2015 | Routine | |
Only non TCS food and shell eggs are stored in back 2-door refrigerator which holds food at 45 F.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Several packages of cheese in the 2-door refrigerator are unsound or adulterated. Heavy growth of mold on cheese in all 3 packages.
Correction: Ensure food is safe and unadulterated. Cheese discarded during inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counters up front.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The au jus was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. According to the PIC, au jus was removed from the refrigerator and placed in hot holding well about 1 1/2 hours ago. Au jus was only 73 F. Hot holding well is not capable of heating things up to 165 F in 2 hours.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Au jus heated to above 165 F on stove during inspection.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Roast beef and turkey are being tightly wrapped and placed in refrigerator while still hot - roast beef 114 F, turkey 92 F. Tuna salad made today is in tightly covered container while still 47 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest using ice bath to cool down meats and other products leftover after lunch and dinner.
- Cooling Methods
Correction:
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot holding at improper temperatures: red potatoes in hot holding cabinet are 112 F. Heat in cabinet has been turned off.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Potatoes will be removed from cabinet and cooled down and saved.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) portioned foods in the display case up front are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Utensils in the front and back are stored with lip contact surfaces facing up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in back are not shielded, coated, or otherwise shatter-resistant. End caps missing on lights.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at either handwashing sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Paper towels provided during inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelves and areas under equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals and large bottle of sanitizer stored above food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/26/2015 | Routine | |
Back 2-door refrigerator cannot be used to hold any TCS food in. Only produce and commercial condiments are being held in this refrigerator.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in back of kitchen is not shielded, coated, or otherwise shatter-resistant. One tube is missing end cap and the other light has no plastic tube or end caps.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/06/2014 | Follow-up | |
Prep refrigerator if freezing up in the back.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. Employee went outside and did not wash hands before continuing with food prep.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Went over importance of handwashing with employee during inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on front food counter near handsink and on back prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.Open drinks discarded during inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee handling cheese with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Gloves are available and were subsequently used by employee.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: turkey (125 F) and ham (114 F) in hot holding cabinet are being pulled out for slicing and are falling below 135 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Meats reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prep unit and both 2-door refrigerators in the back are not holding food at 41 F or below. Prep unit: top - sliced tomatoes 47 F, tuna 47 F. Prep refrig - sausage 50 F, turkey 50 F . Back 2-door silver refrig - eggs in 50 F ambient temperature. No other TCS food in this refrigerator. 2-door silver refrigerator - milk 44 F, beans 45 F, chicken breasts 45 F. (cheese in this refrigerator is 39 F) This refrigerator is being opened and closed too much to maintain proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food in prep unit discarded as well as eggs in back unit. Temperature in other unit is falling down to 30's once unit remains closed.
- Light Bulbs Protective Shielding
Observation: Light bulbs in back of kitchen is not shielded, coated, or otherwise shatter-resistant. One tube is missing end cap and the other light has no plastic tube or end caps.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation
Observation: Insect control device (fly strip) is located over food prep area in the back where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals stored on counter with food items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The chemicals are not being used in accordance with law or the manufacturer's use directions. Chlorine and quaternary ammonia are being mixed together in the wiping cloth bucket.
Correction: The chemicals must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Solution discarded and a new solution with just chlorine and water made.
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09/30/2014 | Routine | |
Prep unit has been serviced and is holding food at 41 F or below.
No violation noted during this evaluation. | 03/25/2014 | Other | |
Have prep unit serviced so it can hold food at 41 F or below. Do not store any food requiring temperature control in the bottom of this unit until it can hold the food at 41 F or below. Use time control temporarily for food on top of this unit. Call when the unit is working properly.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Dirty wiping cloth on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: sandwich prep unit is not holding food at 41 F or below - top of prep unit: tuna salad 44 F, chicken salad 45 F, turkey 48 F
Correction: prep refrig: turkey 45 F, roast beef 45 F.
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03/19/2014 | Follow-up | |
They now have a blast chiller and are using it to cool food.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hands used to handle bread.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Informed person that gloves needed to be used. Gloves were then put on.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Dirty wiping cloth on counter, no wiping cloth bucket with sanitizer set up.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Bags of onions stored on the floor in the back.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: sandwich prep unit is not holding food at 41 F or below - roast beef 44 F, ham 44 F, turkey 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Suggest keeping small amount of pre-portioned meat on top of the prep unit so prep unit doors will not have to be opened as much. Meat moved to bottom of other unit during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) portioned salads in the display case are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/13/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over RTE food in 2-door refrigerator in the back.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw fish moved to bottom of refrigerator during inspection.
- Critical: Cooling* (corrected on site)
Observation: Fish noted not being adequately cooled to prevent the growth of harmful bacteria. Fish cooked this morning was 87 F in covered container in the 2-door refrigerator.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Fish discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: Back 2-door refrigerator not holding food at 41 F or below. Cheese is 45 F (only potentially hazardous food stored in this refrigerator)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cheeses moved to other 2 door refrigerator during inspection.
- Prohibitions (corrected on site) (repeated violation)
Observation: Single-service or single-use items found stored in employee bathroom. Most single service items had been moved but there were still some remaining in the bathroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Remainder of single service items removed from bathroom during inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment noted in need of cleaning. Buildup of grease and dirt on floors underneath equipment. Some cleaning has been done since last inspection, but additional cleaning especially under prep unit still needs to be done.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/01/2013 | Follow-up | |
Restaurant is cooling numerous foods now besides roast beef. They are also cooling soups, pasta, meatloaf, chicken salad etc. PIC states they are using an ice bath to cool all foods. The only source of ice is from the fountain drink machine up front. Suggest doing as little cooling as possible. PIC has agreed to keep a cooling chart for the soups for the next two weeks so he can make sure cooling parameters are met. Food needs to get down to 41 F or below before it is placed in refrigeration units.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on counter up front.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drinks moved during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef roast stored over RTE foods in 2-door refrigerator in the back.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled olives not being adequately cooled to prevent the growth of harmful bacteria. Can of olives opened over 3 hours ago and olives placed on top of prep unit -still 55 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Olives to be discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: Both 2-door refrigerators in the back are not holding food at 41 F or below. Main 2-door refrig: 43 soup, cooked chicken 43 F. Back 2-door refrig: cheese on right side 47 F, items on left side are 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Suggest storing potentially hazardous food on left side of refrigerator in back. Both refrigerators need to be adjusted to hold food at 41 F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods (cheese tortellini, soup sauces etc.) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced meats in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other food.
Correction: Discontinue the reuse of manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in employee bathroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device (fly strips) located over food prep area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. Fly strips removed during inspection.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible at the back hand sink.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment noted in need of cleaning. Buildup of grease and dirt on floors underneath equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/21/2013 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required (lettuce is being rinsed in the mop sink).
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Refrigerated Medicines, Storage* (corrected on site)
Observation: Refrigerated medicines for employees or children are not being stored in leakproof container.
Correction: Store refrigerated medicines for employees or children in a covered leakproof container
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06/10/2013 | Routine | |
Cooking their own roast beef to 130 F. This temperature must be held for 112 minutes. They are cooling the beef roasts whole in the 2-door refrigerator. Owner must show that the roasts are being properly cooked and cooled in order to continue cooking his own roast beef . Cooling may not be done in the refrigerators as this will heat up other food in the unit and these units are not meant for cooling. All cooling of foods must be done prior to placing the food in the refrigeration units. Provided cooling chart. Will meet with owner to monitor cooling of the roast beef.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in 2-door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Eggs moved to bottom shelf during inspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket. Dirty wiping cloth on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: food on top of old prep unit is not holding at 41 F or below - chicken breasts 44 F, salmon 51 F. Food in refrigerator of new prep unit is not holding at 41 F or below - deli meats are 43 F. Beef roast left out at room temperature to thaw since early this morning is 63 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken breasts, salmon, shells eggs (from top of old prep unit) and beef roast were discarded during inspection. Refrigerator of new prep unit adjusted to lower temperature during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in bathroom and under pipes of hand sink up front.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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03/09/2012 | Routine | |
All previous violations corrected.
Keep only non hazardous foods in top small prep unit.
Ready for permit.
Permit issued.
No violation noted during this evaluation. | 12/28/2011 | Routine | |
The following need to be done before a permit can be issued: Make sure all refrigeration units can hold food at 41 F or below. Refrigerators should be around 36-37 F. Make sure there is some food in each unit so the temperature can be tested. Need to get a tip sensitive thermometer for measuring food temperatures. Determine where you will be disposing of grease. Need to add fixtures to mop sink in the bathroom. Either remove spray hose above the 3-compartment sink or provide a backflow prevention device on the fixture. Provide sanitizer and test strips. Need to have a prep table in the back room with a shelf. No food or single-service items may be stored in the bathroom.
Notes: raw frozen chicken breasts will be used for chicken salad only and chicken will be cooked by boiling it. All other chicken on the menu will be pre-cooked. Hamburgers will be pre-cooked as well. The following items will be raw- shell eggs, sausage links and bacon. Sausage patties will be pre-cooked product. No items on the menu will be served undercooked including eggs. Went over pre-chilling of ingredients for prepared items such as tuna salad, chicken salad, egg salad and macaroni salad. Small amounts of chili and soup may be saved if properly cooled, Provided information on cooling. Provided information on employee health as well. They will not store potentially hazardous food on top of the older prep unit since is has problems keeping the food on top at 41 F or below.
No violation noted during this evaluation. | 12/21/2011 | Pre-Opening | |
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