1. Wash hands frequently.
2. Ensure to cool sliced cheeses, deli meats, tuna salad and sliced/cut tomatoes properly to 41F or less before covering, wrapping or serving.
3. Ceiling tiles above food prep area in the front kitchen are not smooth and easily cleanable.
4. some ceiling lights above the food prep area in the front kitchen are not properly shielded.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- RTE, TCS, Date Marking/Commercially Processed Food (corrected on site)
Observation: Sliced cheeses, deli meats and their remaining portions, prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instructions.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. An employee was observed washing dishes without the rinse and sanitize steps. Three (3)-compartment sink was not set up.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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12/02/2015 | Risk Factor | |
1. Ceiling tiles above food prep area in the front kitchen are not smooth and easily cleanable.
2. Some ceiling lights above food prep area in the front kitchen are not properly shielded.
3. Store personal care items and medicine away from food prep areas.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety foods.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety foods.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Single use to-go salad bowls and lids are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Outer Openings, Protected (corrected on site) (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Front entrance door was left propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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06/02/2015 | Routine | |
Front door found propped open
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Blue cheese, Parmesan, and ranch dressing are not cold holding at 41 F or below stored on top of the prep refrigerator. Keep these items inside the refrigerator. Cut lettuce, cut tomatoes, and cut chicken pieces are stored above their pan lines and improperly cooling in the top portions of the prep refrigerators. Do not store tcs foods above 41 F in the top portions of prep refrigerators since they are not designed to cool foods. Store cooling foods in the bottom portions of these units or another refrigerator or freezer. Do not stack tcs foods above the pan top line. These foods were relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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12/16/2014 | Risk Factor | |
Store TCS foods below the fill rim.
- Critical: Cooling, Ambient Ingredients (corrected on site)
Observation: Sliced tomatoes were cut at 10 AM at ambient temperature and were not cooled within 4 hours to 5ºC (41ºF). Discarded.
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- RTE, TCS, Date Marking/Commercially Processed Food (corrected on site)
Observation: Sliced cheese prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink across from the register is used for purposes other than handwashing (coffee filter observed in the sink basin).
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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09/19/2014 | Risk Factor | |
- Hair Restraints/Effectiveness (corrected on site)
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Food Labels/Labeling
Observation: Re-packaged dry fruits/nuts on display for sale are not properly labeled.
Correction: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The kitchen handwashing station is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the front prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected (corrected on site) (repeated violation)
Observation: Front entrance door ovserved propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Dressing Areas and Lockers/Designation (corrected on site)
Observation: Employee bags, purses and jackets are stored with single-use articles in storage cabinets.
Correction: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.
- Critical: Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: Spray cans of "RAID - Ant & Roach" and "Real-Kill - Ant & Roach" are not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.
Correction: (discarded) - Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.
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04/04/2014 | Routine | |
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Surface Characteristics/Indoor Areas
Observation: Ceiling tiles are not smooth, easily cleanable.
Correction: Materials for indoor floor, wall, and cleaning surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the in the front prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed rodent droppings under and behind equipment. Observed rodent bait food with peanut butter in kitchen (placed there by owner). Observed rodent spring traps in kitchen (placed there by owner).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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12/31/2013 | Routine | |
- Food Storage/Preventing Contamination from the Premises
Observation: Beverages are stored on floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage, Prohibited Areas
Observation: Food stored under hand sink.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- RTE, PHF(TCS), Date Marking/Commercially Processed Food
Observation: Sliced cheese prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Temperature Measuring Devices
Observation: The display is not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: The wood shelf where muffins are stored is in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Fan guard in True upright is not clean.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Floors, Walls, and Ceilings/Cleanability
Observation: The ceiling tiles are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the True upright and front food prep area are not shielded, coated, or otherwise shatter-resistant.
Please confirm lights are shielded in back room.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: Small gap between front doors (bottom).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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11/26/2013 | Pre-Opening | |
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